Erin's Easy Eats

Southeast Asian Fish Rolls with Fragrant Jasmine Rice

June 30th, 2008 by Erin

This food is not much to look at - baked fish and rice means white food.  They are tasty though!  These recipes are another attempt at some healthy cooking.  Both recipes come from the Low Fat Moosewoods cookbook, a relic from my vegetarian days.  I should get back into that a little more often, only I can’t remember what I ate all of the time.  I suspect that I had a lot of pasta, which isn’t particularly a great idea.  And cheese.  I know I ate a lot of cheese.  Plus, I find it very difficult to find tofu recipes I like.  Anyway…

The rice smelled fantastic while it was cooking (jasmine rice will do that) but didn’t have enough flavor at the end, and I needed some soy sauce to perk it up.  If I make it again, I’ll halve the water and rice, effectively doubling the amount of flavorings/seasonings within the rice, to make it more interesting.  Fresh lemongrass was certainly an experience, though!  The first time I made the fish rolls, I was worried they’d fall apart, so I skewered them with toothpicks to hold them together, and then they fell apart as I pulled out the toothpicks.  This time, I couldn’t find the toothpicks, so I just placed them seam side down in the baking dish and they held together perfectly.

For the fish:

• 8 2-4oz. thin fish fillets, such as sole or flounder
• 1/4 c. fresh lime juice (3 limes)
• 2 Tbs soy sauce
• 4 garlic cloves, pressed
• 1/4 c. chopped basil
• 1 tsp freshly grated ginger
• 3 Tbs chopped cilantro
• 1/2 tsp. freshly grated lime peel
• panko bread crumbs

Mix together all ingredients except for fish.  Lay fillets on a cutting board or counter and spoon 1/8 of the filling onto each piece.  Roll up and place seam side down in a baking dish.  Spray lightly with cooking spray and dust with panko crumbs.  Cover lightly and bake a 375 for 20-25 minutes.

For the rice:

• 2 c. jasmine rice
• 2 Tbs mined lemongrass or 2 tsp freshly grated lemon peel
• 4 garlic cloves, pressed or minced
• 1 small green chile, seeded and minced
• 1 c. undrained crushed pineapple
• 2 Tbs chopped fresh basil
• 2 1/2 c. boiling water

Place rice in colander or sieve, and rinse with cool water.  Set aside.

In a large nonstick saucepan, heat a little oil over medium (about a teaspoon, really) and add lemongrass or peel, garlic, chile, and a little salt.  Cook for 2-3 minutes, stirring frequently.  Add pineapple with its juice, basil, rice, and boiling water.  Cover and bring to a boil, reduce heat, and simmer for 15 minutes.  Let sit 5 minutes before serving.

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Chicken and Sweet Potato Curry

June 24th, 2008 by Erin

Although the preferred form of sweet potatoes in this house is with cinnamon, butter, and lots of brown sugar, this will do the trick sometimes too.  This makes a lot of food, but I can’t for the life of me figure out how to do less and not be wasteful with half a pepper and half an onion… I always put things in the fridge and forget they exist until they are inedible.  I bought a new brand of curry powder this last trip to the grocery store, and I’m not sure I like it.  Any recommendations?  I can’t find curry paste over here in the boondocks…

I have a chocolate chip cookie recipe I’ve been wanting to try but summer vacation has made me lazy and I don’t want to do anything other than cross stitch and watch TV.  I know this is a bad combination, but it is satisfying, and will continue to be for a while still, I’m thinking.  I need to find a new TV series to entertain me… what I really should do is spring the extra few dollars for upgraded cable so I can watch Food TV all of the time.

• 1 medium sweet potato, peeled and cut into half moons
• 1 rounded tablespoon curry paste or 2 tablespoons curry powder
• 1 pound boneless, skinless chicken, cut into bite sized pieces
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, cored, seeded, and thinly sliced
• 1 Tbs flour
• 1 1/2 c. chicken stock or broth
• 1/2 c. light cream
• 1/4 c. prepared mango chutney
• 10 oz. frozen peas
• 1/4 c. chopped cilantro

Heat up a large nonstick pan over medium high heat.  Add a little oil, and add sweet potatoes with salt, pepper, and curry.  Cook for about 4 minutes.  Move to side of the pan.  Add chicken to other side, browning for about 3 minutes.  Add onions, bell peppers, and toss everything to combine.  Add flour and cook for about one minute.  Add broth, cream, and chutney, and let cook for about 10 minutes, utnil chicken and potatoes are cooked through and sauce is thick.  Add peas and cilantro and simmer for one minute.  Serve over rice.

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“That Orange Chicken Thing”

June 23rd, 2008 by Erin

Really, it’s “Crispy Rosemary-Orange Chicken” but that just isn’t how things fly around here.

Whenever I ask Rick what he wants for dinner at some point during the week, he mentions this.  It is quite good, and as far as Rachael Ray recipes go, it actually is 30 minutes and easy.  (As opposed to most of her 30 minute endeavours that end up taking about 6 years.  But anyway…)  I’ve started putting this in a much bigger casserole dish than I did when I first made it to take advantage of the crisping action on the breaded topping at the end.  Crisp to your heart’s desire.  (I tell my mother to make this one all the time, but she never takes my suggestions.)  Rick took care of the green beans, only mildly insulting my ability to cook “good vegetable side dishes with actual flavor.”  Hrmph.

Ingredients:

• 1 lb. boneless chicken breasts, cut into bite sized pieces
• 1 c. chopped carrots (I actually eat carrots here)
• 1 very large yellow onion, sliced thinly, or 2 small/medium ones
• 2 sprigs fresh rosemary, chopped finely (or use about 1 Tbs dry)
• 3 cloves garlic
• 1 1/2 c. chicken broth
• 2 Tbs flour
• Juice and zest of one orange (not together)
• 1 c. Italian seasoned breadcrumbs
• 1/2 Parmesan cheese (I use the el-cheapo stuff in the green can, shh…)

Heat a non-stick pan over medium high heat, and cook chicken until lightly browned on all sides.  (Don’t worry about it cooking all the way through right now.)  Add onions, garlic, rosemary, and carrots, let cook another 3 minutes.  Sprinkle flour over, stir to cover things up, and let cook another 2 minutes.  Add broth and orange juice.  Bring to boil, turn down heat, and let simmer 10 minutes.  Sauce should thicken and reduce.

While things are simmering, combine zest, cheese, and breadcrumbs in a small bowl, toss to coat.  Preheat your broiler, too.

Place chicken mixture in a large, shallow casserole dish (I use a 12″ stoneware pan) and sprinkle breadcrumb mixture on top (you might not use all of it - don’t drown the stuff in breadcrumbs.)  Place under broiler and keep a close watch - you want it to just brown and it will burn quickly.  (It takes me about 4 minutes.)

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Oven “Fries”

June 23rd, 2008 by Erin

In an attempt to be more healthy around here (let the nightly bicycling begin anew), I hope to post some recipes that are halfway good for you.   Here’s a good alternative to real french fries that actually does work pretty well to replicate the taste and texture.  We had these with turkey burgers (seasoned with some “gourmet burger” seasoning and some Worcestershire sauce.)

• 2 pounds potatoes (I used yukon golds)
• 2 egg whites, beaten until just frothy
• Lawry’s Seasoning Salt (or you can make up your own blend with paprika, cumin, garlic/onion powders)

Wash and peel potatoes.  Cut potatoes into 1/2″ strips.  (Cut lengthwise into 1/2″ slices, then stack slices and cut into 1/2″ strips.)  Place into bowl with egg whites and spin ‘em around.  Place on a liberally sprayed cookie sheet (even if you’re using that non-stick foil SPRAY IT I promse you will regret it…) and sprinkle with seasonings.  Spread over baking sheet and spray tops of the potatoes lightly with cooking spray.  Bake at 425 for 45 minutes (up to 60, dpeending on your potatoes) stirring occasionally, until golden and crisp.

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Chicken and Pesto Pasta Salad

June 19th, 2008 by Erin

I’ve finally succeeded in growing basil in my backyard. I have never been able to grow basil, but the vegetables are loving the summer weather, even if I’m not.  I made this before “Great Tomato Scare 2008″ but would easily be able to make it again soon with the amount of cherry tomatoes that are appearing in our garden too.  Use whatever veggies you like.

• 3/4 lb. pasta of your choice, cooked to package directions
• 1 lb. chicken breasts
• Basil Walnut Pesto (recipe below)
• Veggies of your choosing - I used mushrooms, sugar snap peas, and tomatoes
• 1/3 c. mayo
• 3-4 Tbs milk
• salt and pepper to taste

Basil Walnut Pesto

• 2 c. packed basil leaves
• 1/2 c. walnuts
• 1/3 c. olive oil
• 2 cloves garlic, crushed or chopped
• 1/2 c. grated Parmesan cheese
• 1/2 tsp. salt

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Provencal Style Tomato Omelette

June 10th, 2008 by Erin

I was pondering the other day what I ate in France on sweltering summer evenings, and I remembered fondly a great meal that was salad and a mushroom omelet. This is the first time I’ve tried this recipe, and it will definitely be a keeper. The next time, I might try it with some crab, and/or avocado. Serving this with the remainder of our sourdough bread and a greens salad dressed with raspberry balsamic vinaigrette.

Haha Chinese food menu in bottom right corner.

Ingredients

• 4 Tbs olive oil
• 1 garlic clove, finely chopped
• 2 Tbs torn basil leaves
• 5 ripe plum tomatoes, peeled, seeded, and chopped (or if you are lazy used diced tomatoes from a can, ha)
• 4 eggs
• salt and pepper

Heat 2 Tbs olive oil and cook garlic and herbs over moderate heat for 2 minutes. Add tomatoes and cook further for 10-15 minutes, stirring from time to time until all liquid is evaporated and the tomatoes are the consistency of jam. Set aside to cool.

Beat eggs in a bowl and add tomato jam. Mix well and season with salt and pepper. Heat remaining olive oil and when very hot, pour in egg mixture. Cook over gentle heat until the bottom is golden, shaking the pan from time to time to prevent sticking. When it is mostly set, place under a broiler for about 30 seconds to set the top, then do a tricky bit of flipping: slide the omelet into the lid of your frying pan, so that it is facing the same way it was in the pan. Then, put your frying pan over the lid (so your frying pan is facing down) and flip the omelet back into the pan so that the uncooked (but set) side is now on the bottom. Cook for another 2-3 minutes until golden brown.

Raspberry Viniagrette

• 1 tsp. country Dijon
• 3 Tbs seedless raspberry jam
• 3 Tbs balsamic vinegar
• 1 Tbs olive oil
• 2 Tbs vegetable oil
• salt and pepper

Whisk ingredients together, adjust anything to taste (I sometimes find I need extra jam if it’s not quite sweet enough.) Don’t be afraid of the salt and pepper here!

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S’mores Pie

June 9th, 2008 by Erin

I saw something similar to this pie somewhere on the web, and decided to modify it to involve as little cooking as possible, as our heat index here approaches 110. This one only involved toasting the marshmallow under the broiler, which I tried to do with our kitchen torch but had some butane issues. Next time, I might try making the chocolate filling from Pioneer Woman’s Chocolate Pie, and adding some mini chocolate chips. Its still delicious though!

Ingredients:

• 1/2 box graham crackers, crushed (or run through the food processor, about 1 1/2 cups)
• Pinch salt
• 1/4 c. butter, melted
• Instant chocolate pudding (who are we kidding here, now?)
• 1/2 c. milk chocolate chips
• 1 jar marshmallow fluff

Combine graham cracker crumbs, melted butter, and salt, and press into 9″ pie pan. Make pudding according to package directions, allow to set. Pour into crust and let refrigerate 1 hour. Top with marshmallow fluff (it might be tricky, use your fingers and a wet knife) and set under the broiler for about 3 minutes, until lightly browned.

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Orange and Herb Chicken Caesar Salad

June 9th, 2008 by Erin

In another attempt to keep the kitchen and our tummies cool, we’re going to be trying some pasta salads and actual salads this week… This was a lot of work, and certainly did nothing to cool down the kitchen, but it was really really tasty!

Ingredients:

• 2 Tbs fresh thyme, chopped
• 1 sprig fresh rosemary, chopped
• 1 lb boneless chicken breasts, pounded thin
• 2 Tbs olive oil, 3 Tbs olive oil, and 1/4 c. olive oil, divided
• 4 finely chopped cloves garlic
• 3 cups cubed sourdough bread
• 1 c. grated Parmesan cheese
• 3 anchovy fillets, finely chopped
• 1/2 tsp. crushed red pepper
• 1 orange, zested and juiced (separated)
• 1 Tbs Dijon mustard
• 2 tsp. Worcestershire sauce
• Romaine lettuce

Combine 1 Tbs of the thyme, rosemary, salt, and 2 Tbs olive oil. Add chicken breasts, toss to combine. Grill or cook in a pan for 3-4 minutes each side. Remove and set aside.

Drizzle 3 Tbs olive oil over cubed bread, 1/2 c. Parmesan, and remaining thyme. Toss to combine. Bake at 375 for 10 to 15 minutes, until crisp and golden.

Add remaining olive oil, garlic, anchovies, and red pepper flakes to a small pan over very low heat. Stir until anchovies melt, remove from heat, and let cool. In the bottom of a big bowl, combine orange zest and juice, Worcestershire sauce, salt and pepper. Whisk to combine. Add oil with garlic and anchovies, whisk to combine again.

Slice chicken into thin strips. Place lettuce in bottom of large bowl. Add croutons, chicken, and remaining cheese. Toss to coat.

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Coconut Macadamia Shrimp with Warm Salsa

May 22nd, 2008 by Erin

I love coconut shrimp.  I have tried for years to recreate the recipes that you get from the freezer or from a restaurant, and am always left wanting.  But no longer.  This all sounds quite melodramatic, but you really must realize that I have made so many bad coconut shrimp recipes that finding a good one was like having a party in the kitchen.  We have also proclaimed this recipe “Hell’s Kitchen worthy” if we used bigger shrimp, left the tails on, and did some pretty presentation where they stood up and said hello in a little puddle of salsa.  I really do love that show.

Warm Tropical Salsa

• 3/4 cup orange marmalade
• 1 TBSP fresh lime juice
• 1 TBSP orange juice
• 1 1/2 tsp horseradish (trust me here, I thought it’d be gross, too)
• 1 1/2 tsp Dijon mustard
• 1 cup diced fresh mango
• 1/4 cup canned crushed pineapple, drained
• Small bunch chopped fresh cilantro

Stir together first 5 ingredients in a small saucepan; cook over medium-low heat 3 minutes or until thoroughly heated. Lower heat and stir in mango, pineapple and cilantro. Keep warm until ready to serve.

Coconut Macadamia Shrimp

• 1 pound unpeeled, uncooked fresh large shrimp
• 1/2 cup self-rising flour
• 1/4 tsp black pepper
• 1/4 tsp ground cayenne pepper
• 1/4 tsp cajun seasoning
• 2 eggs
• 1 cup finely chopped macadamia nuts (I did mine in my mini-food processor)
• 1 cup shredded coconut (I also ran this through the food processor just briefly, still shreddy though, and not emulsified)
• 1/2 cup Japanese breadcrumbs (panko)
• Vegetable oil

Peel shrimp, leaving tails on; devein, if desired. Stir together flour and next 3 ingredients in a medium-size shallow bowl. Whisk egg in another bowl. Stir together coconut, macadamia nuts, and breadcrumbs in a third medium-size shallow bowl.

Dredge shrimp in flour mixture; dip in egg. Dredge in coconut mixture, being sure to press coconut mixture onto shrimp. Place shrimp on a large baking sheet. Pour oil to a depth of an inch and a half or so in a large deep skillet or Dutch oven. Over medium-high heat, fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden. Take care not to overload the skillet or it will bring the temp of the oil down. Drain shrimp briefly on a paper towel-lined baking sheet.

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Mac ‘n Cheese with Spicy Things

May 19th, 2008 by Erin

The bulk of this recipe was stolen from my favorite foodblog, The Pioneer Woman Cooks. I will admit to making very few changes, but I wanted to share this with you because it is not at all like mac ‘n cheese, but more like… well, everything I ate in Scotland, meaning it has corn in it. And as you all should know by now, corn makes things better.

Coming down the pipe in the next week or so: another coconut shrimp recipe (I can never find one I really like,) ice cream cake (a really lazy version that you can only make if you have connections, people, connections are important) and perhaps, just maybe, some secret things. That I can’t talk about here. Even though I don’t think Rick reads this. Shhh…

Ingredients:

• 1 lb boneless chicken breasts, cut into medium sized, cookable pieces (I’ll explain in a minute)
• Chipolte chili powder (optional, I imagine, but I used it)
• 1/2 red onion, chopped
• 1 red bell pepper, chopped
• 1 jalepeno, seeded and chopped
• 3 cloves garlic, chopped (are you noticing a pattern?)
• 1 1/2 c. shredded pepper jack cheese
• 1 c. cream (I used light cream)
• 1 4oz. can chopped green chilies (there’s chopped again!)
• 1 c. corn (frozen and thawed, if you like, or from a can, if you’re feeling the laze)
• 4 cups cooked curly pasta (somewhere between 1/2 and 3/4 of a pound)

Set your water to boil for your pasta - the rest of this will be done faster than you think. Boil as soon as the water is ready, and cook it until just al dente, because it’s gonna hang out with some cream and some sauce and get soft but you don’t want it to get squishy.

I cook my chicken in large chunks rather than to chop it all up at first because I find the texture to be better. By this, I mean cutting a breast into thirds, seasoning it, cooking it, and then slicing it after it has a chance to rest. By all means, do it the other way, cutting into bite sized pieces and then cooking, if you like.

Season chicken breasts with salt, pepper, and a sprinkle of chipolte powder. Cook about 4 minutes on each side, until cooked through. Set aside and let rest.

Over medium heat, add jalepeno, garlic, red pepper, and onion with a little olive oil, and sautee until just soft. Add corn and diced chilies. Let it hang out while you cut your chicken into bite sized pieces. Throw the chicken in there. Add the pasta, cream, and cheese. Stir until it is all melty. Add salt and pepper to taste.

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