Still cooking

Nov 27, 2009

I have been cooking for the last five days. Unfortunately my camera poohed out on me!! 
MONDAY
I made a wonderful philly beef-n-swiss from the kids cookboko and it was truly a surprise!
It's called Italian beef dippers
I doubled the recipe for our family
ingredients:
2 cans ready-to-serve French onion soup
(I used condensed soup and half can water, worked great)
2 tsp dried italian seasoning
2 packages deli sliced roast beef (I used oscar myer, I think)
6 crusty french rolls (3-4 inches long)
12 slices provolone

Directions:
Pour soup (and water if using condensed) into saucepan add italian seasoning. Heat over medium heat till hot.
Add roastbeef slices and simmer for 4-5 minutes until hot. Stir occasionally to keep soup from sticking.
Cut rolls in half length wise.
Place slices of roast beef on bottom of roll and top with two slices of  provolone cheese.
Scoop 1/3 cup of soup into small bowls or custard cups for all six sandwiches. Enjoy!
**I also sauted onions and bell peppers and topped the sandwiches with those.

TUESDAY
Potato-peanut curry
1 pound potatoes
1 can (14 oz.) diced tomatoes
1 cup water
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons tahini
2 tablespoons peanut butter
1 teaspoon ground chipotle or cayenne pepper
4 cloves garlic
1/2 teaspoon turmeric
2 tablespoons chopped parsley leaves

1. Scrub potatoes. If they are not organic, peel them. If they are, just cut out any bad spots. Dice the potatoes into 1/2 inch cubes.
2. In a medium pot, add the potatoes, tomatoes with the juice, water, and salt. Cover and bring to a boil over medium-high heat, then turn heat down to medium low so the mixture just barely boils.
3. In a small microwave-proof bowl, combine the vegetable oil, tahini, peanut butter, and chipotle or cayenne pepper. Put garlic through a garlic press or mince it very fine. Stir the garlic into tahini mixture. Cover bowl and microwave on medium-high for about 2 minutes, until the mixture is fragrant. Stir in the turmeric, then add the tahini mixture to the potato mixture.
4. Simmer for about 10 minutes, until the potatoes are tender. Garnish with chopped parsley.


WEDNESDAY
Artichoke Frittata
2 jars (6 oz. each) marinated artichoke hearts
1 onion (8 oz.), peeled and chopped
1 tablespoon minced garlic
6 large eggs
1/4 cup fine dried bread crumbs
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
2 cups shredded cheddar cheese
1/4 cup shredded parmesan cheese

1. Drain artichoke hearts, reserving 2 tablespoons marinade; discard remaining marinade. Coarsely chop artichoke hearts. In a 10- to 12-inch nonstick, ovenproof frying pan over medium-high heat, frequently stir onion and garlic in reserved marinade until onion is limp, about 5 minutes.

2. Meanwhile, in a large bowl, whisk together eggs, bread crumbs, hot sauce, salt, pepper, oregano, and cheddar cheese. Stir in artichokes. Pour evenly into pan with onion mixture. Sprinkle parmesan cheese over the top.

3. Transfer pan to a 350° regular or convection oven and bake until center of frittata is set and top is lightly browned, about 30 minutes.

4. Serve warm or at room temperature; cut into 12 wedge

**I served this with baked chicken.

THURSDAY
Was Thanksgiving of course and we had a wonderful one!!
Turkey
ham
green bean cassarole
cranberry sauce
mashed potatoes w/gravy
rolls
pecan pie
home made cake (from scratch) with home made choclate icing

FRIDAY
Thai Glass Noodles
3.5oz glass noodles, soaked until soft
? lb ground chicken
1 egg
? c shredded purple cabbage
? c shredded carrot
salt & pepper
1 T soy sauce (more taste, if necessary)
1 T garlic
1/2 T fresh grated ginger, or to taste

Topping extras:
handful thinly sliced spinach leaves
thinly sliced basil leaves

Brown ground chicken in Dutch oven, breaking up with the back of a spoon. Drain fat, if neceesary. Add ingredients, minus noodles, saute until soften but still maintain crunch. Add noodles. Divide among bowls and sprinkle top with finely sliced spinach and basil. Serve and enjoy!

Additional touches: sprinkle with a handful of chopped cashews or peanuts and drizzle with sweet garlic chili sauce.

Result:
This had NO flavor. It was a total let down.
I also coupled this with beef stir fry and fried rice. We loved the stir fry and fried rice, but the Thai noodles was not a hit unless you drowned it in soy sauce.

Had peach cobbler for dessert that my 18 year old made. My family ate all the cake and pie in TWO days!! hehe
Next time we are having Thanksgiving dinner at night!! lol Not lunch! hehe

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