Parsley Pesto with Whole Wheat Pasta

Posted by on January 5, 2010

This is a very pretty and delicious side dish.  You can serve it warm or at room temperature.  I love to serve this with the parmesan encrusted chicken.

1 large bunch fresh parsley, rinsed and drained
2 cloves fresh garlic
1 tablespoon lemon juice
2-3 tablespoons olive oil
¼ cup toasted walnuts
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups frozen petite peas, thawed
1 lb. cooked whole wheat pasta, reserve 1 cup pasta water

Place parsley through pepper into a food processor and pulse until all ingredients are combined.

Cook pasta aldente`.  Drain & put back into pot.  Add pesto, pasta water, & peas; stir until pasta is thoroughly coated.  Add additional cheese to taste.  Serve warm or at room temperature.

To toast walnuts:  Preheat oven to 275’, spread walnuts over cookie sheet & toast for 15 minutes.

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Parmesan Encrusted Chicken

Posted by on January 4, 2010
Make this for dinner and it will be in the regular meal rotation in your house.  Oven baked and crispy like fried chicken or chicken strips, your family will absolutely flip!  Make with chicken tenders or cut the chicken breasts into strips.
Parmesan Encrusted Chicken

1 ½ lbs. boneless, skinless chicken breasts, trimmed (you can also use chicken tenders, or boneless thighs)
1 cup plain dried bread crumbs
¾ cup grated parmesan cheese
1 cup flour
2 eggs
2 tablespoons water
Salt & pepper

1) Preheat oven to 400’. Line a cookie sheet with Reynolds non stick foil.
2) You will need three containers for coating the chicken. Into the first, mix the bread crumbs and parmesan cheese, set aside.
3) Second, beat the eggs and water, set aside.
4) Third, the flour.
5) Trim your chicken of any excess fat. Season generously with salt & pepper.
6) In this order, coat the chicken: First in flour, then the egg mixture, and finally the bread crumbs. Be sure you have evenly coated each piece.
7) Drizzle a small amount of olive oil over the foil lined sheet & place breaded chicken on sheet. Lastly drizzle a bit more oil over chicken. Bake for 30-40 minutes or until golden brown and crispy.

Serve with a Simple Garlic and Cheese Pasta and a simple salad. YUM!

Note: If the chicken breasts are very large, you can slice horizontally, carefully holding the top of the breast with your hand and slicing through the center. You must use a very sharp knife, and be careful. You now have “cutlets,” they will take less time to bake.

Enjoy!
Angie

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The Green Bean Incident…..

Posted by on January 4, 2010

Anyone else happy to have kids go back to school?  Geeze!   My house is a mess.  I’m wondering why the dishes can make it to the kitchen sink but not the dishwasher……and why when I ask certain housemates of mine  (teenagers) to put things away, they simply circulate from the table, to the desk, to the hutch and back to the table….and why does the soap dispenser in the bathroom remain empty until I fill it when the refill bottle is right below the sink?  My biggest and most important question:  Why do we close the back door in mild weather and we continue to walk outside, leaving it open in 7 degree weather?

If nothing else, I get to vent into cyberspace, maybe the universe will hear me.

I must tell you about my Mom and “the green bean incident.”  At the time, it was not funny.  After the “incident,” she went to my Grandma’s house.  Being kids, we were worried she might not want to come back, given our behavior that day.    It’s funny how so many of my memories surround this vegetable.

My Mom was a machine, she cooked, cleaned, canned, gardened, and contended with 5 of us “hunyocks” all day, everyday.    My Dad, who is a very gentle soul,  would arrive home from work at about 5:00 p.m. and liked so sit down for dinner by 5:30 p.m. 

It was a hot summer day, and Mom was rushing to finish up cooking dinner and proceeded to serve the green beans aldente; my Dad liked his green beans “cooked.”    We sat down to dinner and my Dad, completely unaware of her chaotic day, made a comment about the green beans….”they’re not done.”  Well, this tiny comment ignited a fury I’d never seen in my Mother.  She calmly said, “they’re not done….the green beans aren’t done……really.”  She calmly stood up, picked up the pot of green beans, walked to the back door and with the force of what seemed to be a rocket launcher, propelled every last green bean across the back yard.  Can you imagine how great that felt?  All that pent up aggravation with all of us, the humidity, and the last straw, a complaint….what a release!  We could write a book, forget about yoga, deep breathing, or even meditation. We could call it “The Green Bean Release,”  or  “Green Beans for the Soul.”   Just fling the green beans.  Yes, that’s good.

I must say, we don’t ever truly understand our parents until we’ve lived a little.  I sooooo get it now!

Have a wonderful evening.  School tomorrow.  Sweet dreams!

Angie

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Stretching food budget dollars…..Recipes…..

Posted by on January 2, 2010

Hello everyone.  Happy New Year!

I don’t know about you, but after all that holiday spending  my wallet could use a break!  The best way to save money on your food budget is to plan ahead.  Here are some ideas for saving some green:

1)  Plan your menu for the week around the sale paper.  Most stores have their ads on line.  Actually write down your menu on the left of your notebook, and write your shopping list down the right side.  Be sure to check your pantry for items you already have.   If you are making something that can be frozen, make enough for two meals to enjoy at another hectic time.  I will be sharing a favorite breaded chicken recipe in the next couple of days, great to freeze! 

2)  Do you ever get over zealous when buying vegetables and when you finally get to them they’re a science project in your vegetable crisper?  Include frozen vegetables in your menu, they are readily available when you are.  They are very nutritous as they are frozen at the peek of freshness, a very good alternative to fresh, especially in the winter.  You can usually buy a 1 lb. bag for around $1.29, it’s a great value.    The best vegetables to have on hand are:   mixed vegetables, petite peas, white corn, green beans, & lima beans (if you like them, I love them!) loose leaf spinach.

3)  Waste nothing.  I freeze left over rice & noodles, they’re great in soups.  Bread crust ends, rolls, hamburger buns, any type of leftover bread makes for fantastic home made bread crumbs.  You can process them in your food processor to go right into meatballs or meat loaf.  When using fresh bread crumbs you double the amount your recipe calls for.  For breading, you want to dry them; spread them out over a cookie sheet & bake at 250′ for 15-20 minutes.  You’ll want to give them a stir a couple of times while baking for even toasting.  Cool completely and store in an air tight container or zip lock bag.  Remember to date them, they will stay good for at least 3 months.

4)  It’s also a good time & money saving idea to “over cook” for a meal and use what’s left for another meal.   We are all busy and don’t have the time to cook big & time consuming meals every night of the week.     Here is an example:

Meal #1

Oven roasted whole chicken or chicken pieces (make extra!)  (recipe on blog under December post:  One of my favorite comfort foods)
Brown rice- double or triple recipe, 1 part rice to 2 parts water- takes about 40-45 minutes to cook
Petite frozen peas-in saute pan, add 1 tablespoon olive oil and add 1/2 small diced onion, cook until translucent.  Add peas and saute until they’re hot, about 5 minutes.  Salt & pepper to taste.

Remove chicken from bone and shred into bite size pieces-date & refrigerate or freeze.
Don’t forget to save the carcass, date & freeze as well.
Brown rice-same as above.

Meal #2

Chicken & Vegetable Fried Rice

1 1/2 cups cooked chicken
3-4 cups cooked leftover cold brown rice (you can thaw it in microwave if you need to, just until it comes apart into individual grains, it can be very cold)
2 eggs, beaten
1/2 lb. frozen mixed vegetables, thaw in microwave
1 cup fresh bean sprouts, rinsed & drained
1 thumb size piece of fresh ginger (you can break off any size you need at the store) Peeled & minced
2 cloves fresh garlic, peeled & minced
2 tablespoons canola oil
2-4 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
1 bunch fresh green onions, sliced thinly

1)  Over high heat, place a large non stick skillet or cast iron skillet.
2)  Allow the pan to get very hot and add canola oil.  Add the chicken, garlic & ginger; heat through stirring often, move to the side of the pan and add beaten eggs and cook until done. 
3)  Add frozen vegetables, bean sprouts, & rice, stirring often. 
4)  Drizzle soy sauce and sesame oil over cooking rice.  Cook until rice is piping hot, add green onions. 
5)  Taste.  Do then what your taste buds tell you.  You may need more soy sauce or sesame oil.   

Chicken Vegetable Rice Soup

1 chicken carcass
1 large carrot, rinsed and cut into thirds
1 large celery stalk, rinsed and cut into thirds
1/2 small onion, peeled
3-4 springs fresh parsley or 2 teaspoons dried

1)  Place all ingredients into soup pot, add enough water to cover carcass.  Simmer over low heat for a couple of hours, if water evaporates, add more water to the pot. (bonus, your house will smell wonderful!)
2)  Remove solid pieces with a slotted spoon and discard.  If you want a more clear stock, strain through a fine, large sieve into a large bowl.  If you pan has a bit of residue, clean and rinse before adding stock back to pot.
3)  Add stock back to pot.  Now you have a beautiful base for soup.  Add chicken, rice, frozen mixed vegetables, frozen spinach, any bits of frozen leftovers in your freezer would be great!
4)  Taste. Taste.  Taste.  You will now add salt & pepper, tasting after each addition until you get it just right.  Remember that there is alot of soup in that pot, you may need to add a bit of salt.  For added flavor, top each serving with a little parmesan cheese.

Pretty easy, right?  There is plenty more where that came from.  Take special care.
Angie

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Home for Christmas….New Years Resolutions?

Posted by on December 30, 2009

Hello everyone!  I’ve missed you.  We have been on a “holiday” visit to where I grew up in Michigan.  (11 hours, round trip)  We stayed at a hotel with a pool…..yes, I went swimming, sort of.  I will tell you this, nothing like putting on a swim suit in the dead of winter, in harsh lighting, when Christmas cookies have been a part of your daily diet for at least two weeks.    No New Years resolutions, I’d just like to take better care of myself, like I do my family.

I like lists, so here is what I’ll be trying to do in 2010:

1)  Be gentle with myself, as I would be with my best friend. 
2)  Sit down when eating.  (yes, I tend to stand at my kitchen counter while eating lunch)
3)  I’m going to try to eat 8-10 fruits and vegetables a day. (I usually get 4-5)
4)  I am going to make it my goal to exercise at least 3 days a week.  (I’m going to treat it like an activity I’ve planned for my kids, wouldn’t dream of cancelling, now would I?)
5)  I will take time for myself to be with my girlfriends, who I cherish and keep me sane.
6)  If someone is sick or suffering, I will comfort them with food from my kitchen.
7)  When I am in public, I will compliment at least one stranger.

Well, there it is.  My top 7 things to do in the New Year.  I’d do top 10, but that would ordinary, besides, no need to overwhelm ourselves with unrealistic expectations, right?

You may now be wondering when I will stop babbling and post a recipe.  I’m in recovery mode, I don’t think I knew the date the entire month of December.  I have many, many ideas.  I’ll give you some hints tomorrow.
I promise you, they will be really good!

Have a great evening.

Angie

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Merry Christmas….

Posted by on December 26, 2009

Hello and Merry Christmas.   I don’t think Ryan would have lasted another day.  This is just about the sweetest time I’ve experienced with him.   Last year when we saw Santa at the mall, I asked if he’d like to go and talk to him, and very suspiciously he said “no Mama, I’ll just look at him.”    Ryan is pretty cautious, so I know not to push him if there is something he isn’t comfortable doing.  This year, late November, we went to the mall and there wasn’t a soul in line to see Santa.    He made eye contact with santa and waved with a sweet, unsure smile.    He was very pleased to talk to Santa, who was a beautiful looking Santa with a REAL beard.  We then of course had to write to Santa, twice.  In the first letter he asked for a  monkey pillow pet & a crane.  After much contemplation he decided he needed to add a Gordon train.      A couple of  weeks later, he came to me in tears,  he said that he forgot to ask Santa for something else.  I explained to him how very fortunate he is, that many little children don’t have toys, or even food to eat, and that they may be hungry…..he then said to me, “Mama, you can give them my Thomas trains.”   I don’t think I’ve ever given him more kisses in one sitting, ever.  

Let us remember those less fortunate.  Let us be kind to one another. Let us remember the true meaning of Christmas.  Let us savor the magic and the beauty of a child’s belief in Christmas, there is really nothing like it.

Have a wonderful Christmas.

Angie

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Reflection & appreciation…..

Posted by on December 23, 2009

Good morning.  It is very early and the thing is, I start getting ideas on what I’d like to write about between 4:30 a.m. and 5:30 a.m.  I’m thinking it’s because no one is interrupting every thought I have in my brain, “have you seen my ipod charger?  Where is my hat?  Can you sign this, and I need $10….”   you know what I mean.  So I begin having all these thoughts and there is no way I can go back to sleep.  I need to have a pen and paper near my bedside, yes, that’s what I’ll do.

As previously written, I am from a very small town.  I moved to Chicago right after college, so that would be about 22 years.   Writing for my blog has been so incredibly theraputic and has led me down memory lane as well as self discovery.  Here are some things about me:

I love my family and always want them near. (well, most of the time!)
I have a strong love of nature and open green spaces.
I love anything old fashioned.
My love of cooking is related to my desire to please the ones I love.
I don’t NEED many things.
I don’t WANT many things.
I love learning about the history of most anything.
I love to talk to people with many years of life experience, I love to learn how they grew up and how it used to be.
Thanksgiving is my favorite holiday.
I am a cancer survivor. (don’t worry, I’m ok!)

So.  There it is.  My list.  Now, don’t get me wrong, there is one thing I’ve always wanted….a kick bucket kitchen….I’d like at least a 6 burner range…double ovens… someday.  The main reason being that we don’t have enough space to entertain the whole family at holiday time, I really want to be able to do that.

My little one is up, it’s 6:37 a.m., he wants juice, and so it begins….

Thank you for reading and have a blessed Christmas.

Angie

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Egg & Sausage Breakfast Bake

Posted by on December 22, 2009

Hello!  I’d like to share one of my favorite “make ahead” recipes for Christmas morning.  You can add any ingredient you like.  Simply put it together the night before & when you get up, before you open presents, put it in the oven.  It takes 45 minutes to bake and after only about 20 minutes you start to smell the aroma of breakfast, yum!  It’s also nice to serve some sort of bread, try the blueberry streusel, it’s very good and you can make it a couple of days ahead and freeze.  I defrost in the microwave for 2 minutes and it’s ready to go!  Stress free and delicious breakfast, so easy.

1 lb. sausage, cooked and drained (any kind you like, you could also use cooked and crumbled bacon or no meat at all)
Vegetables-any you like, cook them first, otherwise there would be too much moisture.  Mushrooms, onions, peppers, tomatoes, any one or all of these would be great!
1 1/2 cups shredded cheddar cheese
1 1/2 cups milk
6 slices of whole wheat bread, cubed
2 teaspoons dried mustard
6 eggs, beaten

Evenly coat a large casserole dish or a 9 x 13″ pan with cooking spray.  Add cubed bread.  Cook and drain sausage, add evenly over bread.  (if you want to add any vegetables, cook and add them now) Beat the rest of the  ingredients in a mixing bowl and pour over bread and sausage.  Cover and chill overnight.  Place in cold oven and set temperature to 350′, bake for 45 minutes.  Serve immediately.

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Blueberry Streusel Bread

Posted by on December 21, 2009

3 cups all purpose flour
1 cup whole wheat flour
1 cup sugar
8 teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups fresh or frozen blueberries
2 eggs, slightly beaten
2 cups milk
½ cup canola oil

Streusel topping:

1 cup sugar
½ cup flour
5 tablespoons butter, softened
2 teaspoons cinnamon

1)  Pre heat oven to 350’.  Evenly coat 7 mini loaf pans with cooking spray, set aside.
2)  In a small bowl, combine all streusel ingredients with your hands until you have a nice crumbly mixture.  Set aside.
3)  In a large mixing bowl, combine first 5 ingredients, mix well, add blueberries, gently stir to coat, make a well in center.
4)  Add wet ingredients into well, stir until just combined.
5)  Add a large spoonful of batter into each pan, top with a small amount of streusel, add more batter to fill pan to 2/3 full.  Top each loaf evenly with remaining topping.
6)  Bake for 30-33 minutes.  Test with a toothpick for doneness.
7)  Remove from oven and allow to cool for 10-15 minutes, then carefully remove from pans and allow to cool completely on rack.  Package in cellophane bags or wrap in saran.  Freeze if you will not be using immediately.

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Another food memory…..& random thoughts….

Posted by on December 21, 2009

I just love when I run into a college classmate and they ask me, “hey Ang, do you still make those cinnamon rolls you used to make?”  Well, of course I do!  Isn’t it something that people remember those kinds of things?  In the upcoming new year, why not choose one or two dishes that you love to eat, and work on perfecting those dishes.  Make them YOUR specialties.  There is nothing like a special request for something you make.  We all don’t have to be great at everything, how about just some things?

I spoke of cinnamon rolls, I learned how to make them with my Grandma Henderson….don’t worry, I won’t break into tears today!  Question, do some of the commercials on tv make you teary?  You know the ones, Folgers coffee, when the guy comes home from Africa to be with his family on Christmas?  Geeze, it gets me every time!  And what about Extreme Home Makeover, Home Addition?   I will not watch the new one, Find My Family….I’d be a mess!  Am I alone here?

Anyway, back to the subject!  If you do not work with yeast, I really would love to be the one to teach you.  When I was a young girl, I thought it was so fascinating that dried yeast would make my dough “puff up.”  It is actually a very simple process.  Your loved ones will flip out when you make these.  I love the reaction I get from Jack and Chris, it’s something I really wish I could bottle.  I also love when they approach me and say, “hey Ang, you know what you haven’t made in awhile?”  This kind of thing really warms my heart, good stuff.

I am so looking forward to 2010, we are going to have so much fun together!

Have a wonderful day.

Angie

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