December 28th, 2005 by alice
Tags: Chicken, Tomatoesrtichokes
INGREDIENTS
- 6plum tomatoes(chopped into bite size pieces)
- 1 (14 1/2 ounce)canartichoke hearts
- 1 1/2lbsboneless skinless chicken breasts
- 2tablespoonsolive oil
- salt and pepper
- 4clovesgarlic or1 teaspoongarlic
- 1tablespoonpesto sauce
- 1teaspoonseasoning salt
- 1/4cupwhite wine
- 8ouncesfettuccine pasta(cooked according to package directions)
- 1/4cup shreddedparmesan cheese
DIRECTIONS
- Mix chopped tomatoes and artichokes together, set aside.
- Cut chicken into 1/4 inch strips.
- In a large sautee pan add olive oil and coat bottom of pan.
- Over medium/high heat add chicken, salt and pepper and saute for 2 minutes.
- Reduce heat to medium and add garlic, pesto, and seasoned salt cover and cook for 2 more minutes.
- Deglaze with white wine.
- To do this add wine to pan and scrape pan to loosen food particles and pan drippings.
- Add artichoke and tomato mixture and simmer for 5 minutes.
- Toss with cooked pasta and sprinkle with Parmesan cheese.
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December 28th, 2005 by alice
Tags: Bouillabaisse, Seafood
INGREDIENTS
- 1onion(finely chopped)
- 2clovesgarlic(minced)
- choppedfresh flat-leaf parsley(for garnish)
- 2tablespoonsextra-virgin olive oil
- 1cupwhite wine
- 1lbmussels(cleaned)
- 1/2lbshrimp(cleaned & deveined, tails off)
- 1/2lblarge scallops
- 1tablespooncornstarch
- 2tablespoonsbutter
- 1cuphalf-and-half cream
- 2cups juliennedvegetables(leeks, celery, zucchini, carrots, green bell pepper, yellow bell pepper, red bell pepper)
DIRECTIONS
- Cook onion& garlic in oil until softened.
- Add wine& bring to boil.
- Add mussels.
- Cover& cook until shells open.
- Remove mussels& keep warm.
- Add shrimp& scallops to wine mixture& simmer for 1 minute.
- Remove shrimp& scallops& set aside.
- Add vegetables to wine mix& cook for 1 minute.
- Whisk in cornstarch, butter and half& half.
- Bring to boil, stirring constantly until mixture thickens.
- Return mussels, shrimp& scallops to pan.
- Reheat gently for 2 to 3 minutes before serving.
- Sprinkle with parsley& serve.
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December 28th, 2005 by alice
Tags: Easy, Extremely, Oyster, Panroast, Soup
INGREDIENTS
- 12 extra select shuckedoysters, with juice
- 4cupsclam brothor juice
- 2tablespoonsunsalted butter
- 2teaspoonscelery salt
- 2teaspoonsWorcestershire sauce
- 4tablespoonssweet chili sauce
- 4cupshalf-and-half
- 2sliceswhite toast
- 1/4teaspoonsweet Hungarian paprika
- 2packagesoyster crackers
DIRECTIONS
- In a double boiler with water boiling on high, combine clam juice, butter, celery salt& Worcestershire sauce.
- Once the butter melts, add the oysters with their liquor& cook for 30 seconds, stirring constantly.
- Turn down heat& add the chili sauce& stir well.
- Add the half-and-half& cook for a few minutes until the cream is hot, but not boiling… Place a slice of white toast in each 9” soup bowl.
- Using a slotted spoon, transfer the oysters over the toast in the soup bowls.
- Remove top portion of double boiler& pour the hot liquid contents over the oysters, filling the bowl about 1/4” beneath the rim.
- Garnish each bowl with 1/8 teaspoon of paprika.
- Serve with the oyster crackers.
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December 28th, 2005 by alice
Tags: Black, Eyed, Peas, Spicy, Vegetarian
INGREDIENTS
- 1lbdried black-eyed peas
- 6cupswater
- 2clovesgarlic(minced or pressed)
- 1bell pepper, diced
- 1teaspoonsalt
- 1/2teaspoonblack pepper
- 1/2teaspoonsugar
- 1teaspoondried oregano(crushed)
- 1teaspoondried thyme(crushed)
- 1 (26 ounce)canchopped tomatoes(do NOT drain)
- 1 (4 ounce)candiced green chilies(do NOT drain)
- 1/4cupred wine vinegar
DIRECTIONS
- Either presoak beans overnight, or, boil beans for 2 minutes and then remove from heat, cover and let set for 1 hour.
- Combine garlic, onions and bell pepper in a skillet.
- Cook over low heat, with a little water to prevent from scorching.
- Cook until onion is translucent.
- Add the cooked onion mix and all remaining ingredients to the black eyed-peas and bring to a boil.
- Cover and reduce heat to low.
- Cook for 1 1/2- 2 hours, or until peas are soft.
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December 28th, 2005 by alice
Tags: Drop, Egg, Soup
INGREDIENTS
- 4cupschicken stock or chicken broth, plus
- 2tablespoonschicken stockor chicken broth
- 1/2teaspoon gratedfresh ginger
- 1tablespoonlight soy sauce
- 1tablespoonsesame oil
- 1tablespooncornstarch
- 3eggs(lightly beaten)
- 2scallions(chopped, including ends)
- salt
- white pepper
- wide and crispchinese noodles (optional)
DIRECTIONS
- Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
- In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
- Stir until dissolved.
- Slowly pour the cornstarch slurry into the stock& stir until thickened.
- Reduce heat to a simmer.
- Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
- The egg will spread& feather.
- Turn off the heat& add the scallions.
- Lightly season to taste with salt& white pepper& serve immediately.
- I like to garnish the soup with wide, crisp Chinese noodles.
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