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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Outrageous Chocolate Cookies

June 30th, 2008 by Erin

I stole this recipe from Martha Stewart.  I cannot admit to watching her show (her voice drives me up the wall) but these are some damn fine cookies.  You’re supposed to make them with chocolate chunks, but I couldn’t find those and just used chips.  A variation recommended by the website was half butter, half Crisco, to keep the cookies from being flat.  I personally don’t mind a flat cookie as long as it is still delicious.  Mine were not flat at all.  I did have to adapt the recipe quite a bit - not really sure what happened (I’m betting a recipe misprint in the original) but I had to add an additional cup of flour.  It looked like cake batter before!  The recipe below has been modified to include that revision.  You may need to add slightly more/less flour to get the right texture.

Ingredients:

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 1 1/4 cup all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Refrigerate dough for about 20 minutes (while your oven preheats.)  This will let them solidify a little bit before you throw them in the oven, and they’ll just be better, trust me.
4. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Makes 2 dozen cookies.

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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.

Posted in chicken, dinner, potatoes, recipes || 1 Comment

“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.)

Posted in chicken, dinner, recipes || 2 Comments

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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Darth Vader Cupcakes

June 8th, 2008 by Erin

No, I haven’t fallen off the Earth and died. With birthdays, four-day-long school field trips, and a bout of making easy things like sloppy joes and chicken on the grill, I just haven’t had much need for posting. This week, I should have at least a few new recipes, as I attempt to find things to feed us without heating up our kitchen or our bellies.

For my husband’s birthday, I made Darth Vader cupcakes. I cannot admit to thinking of these myself, but they ended up being awesome and much appreciated. That is actually a cupcake I made below. Who knew I had such patience!

I wish I could tell you that I made cupcakes and icing from scratch, but I did not. I didn’t even make my fondant by myself. I even purchased it (dun dun dun…) precolored so I didn’t have to mash it around and make it black. But here’s the process anyway.

1. Make 24 chocolate cupcakes however you like. Make sure not to overfill, you can’t have poofy tops. Ice with chocolate (I used dark chocolate fudge) icing.
2. Gather decorating supplies - black fondant, Twizzler pull and peels, white frosting (you can make royal icing if you have fancy cake decorating supplies, or you can get the stuff in the tube and buy the icing tips like I did), red sprinkles, and a bell shaped fondant cutout from a Wilson’s “Garden Shapes” collection
3. Take your pliers to that bell and make it look like Darthy there.
4. Roll out your fondant on wax paper or parchment paper until very thin (about 1/8″) and then cut out your Darth helmets.
5. If you are me, at this point, and you are attempting to do this in 85 degree heat with no AC, put those little helmets in the fridge for a bit to contemplate life.
6. Take your white icing and pipe little faces onto each one.



7. Pull your Twizzler pull and peels apart, and then cut each piece into thirds. Wrap the bottoms with a little bit of black fondant. (I found it easiest to sort of mash it onto the bottom, and then roll it in between my fingers.



8. Sprinkle red doodads on half of each cupcake.
9. Assemble, and don’t smudge too much stuff with your fingers (especially easy if its warm, I’m telling you!)

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