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Archive for June, 2008

My husband loves this dish. It is warm and gooey and totally satisfying. Best served with a big glass of red wine and some garlic bread.

Ingredients:

  • 2 lbs. chicken breast cutlets
  • Extra-virgin olive oil
  • 4 medium garlic cloves, chopped
  • 2 tsp. crushed red pepper flakes
  • 1 yellow onion, chopped
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1 bunch (about 20 leaves) fresh basil, shredded
  • 1/2 pound smoked mozzarella, thinly sliced
  • Salt (to taste)
  • Pepper (to taste)

Directions:

  1. Heat skillet over medium-high heat. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side, then transfer to a covered platter to keep warm.
  2. Place a medium pot on the stove over medium heat. Add 2 tablespoons olive oil, garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add canned tomatoes and cook for 4 minutes. Wilt in the basil in the sauce and season with salt and pepper.
  3. Preheat the oven broiler to high.
  4. Layer the chicken in a casserole dish. Top with tomato sauce and slices of mozzarella. Cook until lightly browned on the top, about 4 minutes.
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I made these individual sized crumbles the other night for a dinner party and they were a huge hit. If possible, use fresh, organic, in-season berries. I topped mine with little scoops of vanilla ice cream. Yum!

Filling Ingredients:

  • 2 lbs. fresh, ripe strawberries
  • 2 tsp. grated lemon zest
  • 2 Tbsp. freshly squeezed lemon juice
  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour (*For Gluten-Free: Substitute Arrowroot Flour)
  • 1 cup fresh or frozen blueberries (1/2 pint)

Crumble Topping Ingredients:

  • 1 cup all-purpose flour (*For Gluten-Free: Substitute Brown Rice Flour)
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 lb. (1 pound) cold unsalted butter, diced

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse strawberries, remove stems, and cut into big chunks (1 large strawberry = 3 chunks) and place in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Let the mixture sit for about 5 minutes.
  3. Line a baking sheet with parchment paper or tin foil. Place the ramekin or custard cups on top.
  4. Spoon fruit mixture into cups, leaving a small space on top for the topping.
  5. To make the topping, combine all topping ingredients into an electric mixer fitted with a paddle attachment. Mix on low speed until it looks light & crumbly. Rub & press together the mixture with your fingers until it forms bigger crumbles. Sprinkly evenly over the fruit-filled cups.
  6. Bake for 40-45 minutes, or until the tops are browned and crisp and the juices are bubbly. Server warm or at room temperature.

* Tip – You can make these ahead of time, storing the unbaked crumbles in your refrigerator until just before you sit down to eat dinner!

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Dairy-free, Gluten-free, Wheat-free and Yeast-free!

Ingredients:

  • 1 cup buckwheat pancake mix
  • 1 cup polenta or maize meal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. superfine sugar
  • 1/3 cup water
  • 1 cup soy milk
  • 1 egg
  • 4 Tbsp. vegetable oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Take a 8-inch loaf pan and brush with olive oil. Then line with baking paper and grease this also.
  3. Put all dry ingredients in a large bowl and combine thoroughly. Beat egg and add soy milk, water and oil. Then add these to dry ingredients and stir.
  4. Pour into loaf pan and bake for 30 minutes. Turn loaf and bake for a further 12 – 15 minutes. It is done when a toothpick comes out clean.
  5. Remove from pan immediately and peel off paper lining. Cool on a wire rack in fresh air to develop crust.
  6. Serve same day or toasted over next couple of days. Wrap in a tea towel to store. Lasts about 3 days.

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This is a nice, light yet satisfying soup… and by HOT & sour, I mean SPICY & sour!

Ingredients:

  • 10-15 birdseye chilis thinly sliced
  • 2-5 dried red chilis
  • 2 stalks of lemon grass (used to flavor the soup)
  • 2 pounds fresh oyster mushrooms, or other type of mushroom in bite-size pieces
  • 2 “kaffir” lime leaves (use lime zest if you can’t get it)
  • 1 bunch of cilantro, chopped
  • 4 limes, juiced (discard lime, use juice)
  • 3 tablespoons sliced bamboo shoots or coconut shoots
  • 2 tablespoons fish sauce
  • 1-2 tablespoons “chilis in oil”
  • Optional: tofu, chicken or shrimp (about 1 lb), in bite-size pieces

Directions:

  1. The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies.
  2. Beat the lemon grass with the mortar and pestle
  3. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked.
  4. Garnish with fresh cilantro

Variation : use three cups of thin coconut milk instead of water, the result is tom kha soup

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Eggplant “pasta” is a great alternative to gluten pasta, or any type of grain pasta. After serving this to my husband (topped with chunky tomato sauce) he asked… “what kind of noodles are these? They are really good”.

Yield: 4 servings

Ingredients:

  • 2 medium-large eggplants
  • Kosher salt, for purging
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon chile flakes
  • Your favorite tomato sauce or other type of pasta sauce

Directions:

  1. Peel each eggplant. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and lay on a sheet pan fitted with a rack for about 30 minutes (to purge bitterness from the eggplant). Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
  2. In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant “pasta” and toss to coat. Add your favorite tomato (or other type) sauce on top of the “pasta”. Cook until eggplant “pasta” is tender throughout, or to taste. Serve immediately.

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