Sunday, November 16, 2014
Sunday, November 2, 2014
Monday, October 27, 2014
Directions (25 min)
2. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat.
3. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
Season, to taste, and serve warm.
Thursday, October 23, 2014
- curry powder, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 pound skinless, boneless chicken breasts
- 1 or 2 mixed bell peppers
- 1 cup light coconut milk
- 1 lime
- Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken.
- Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
- Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute.
- Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
- Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture.
- Cut chicken across grain into thin slices.
Sunday, October 5, 2014
1 large onion, chopped
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes
In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper.
Sunday, July 13, 2014
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and thelinguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Sunday, June 29, 2014
- 2 cups short-grain Japanese rice
- 1/4 cup sake-mash vinegar (or white wine vinegar)
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons salt
- Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
- Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
- Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
- Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.