January 16th, 2008 by alice
Tags: Chicken, Noodle, Soup
INGREDIENTS
- 1wholechicken breast, bone in, skin on
- olive oil
- kosher salt
- fresh ground black pepper
- 2quartshomemade chicken stock
- 1cupcelery, medium diced
- 1cupcarrots, medium diced
- 2cupswide egg noodles
- 1/4cupfresh parsley, chopped
DIRECTIONS
- Preheat oven to 350 degrees.
- Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.
- Bring the chicken stock to a simmer in a large pot and add the celery, carrots and noodles. Simmer uncovered for about 10 minutes, until noodles are cooked.
- Add the cooked chicken meat and parsley and heat through.
- Season to taste and serve.
Posted in Recipes | No Comments »
January 16th, 2008 by alice
Tags: Brees, Scramble, Tofu
INGREDIENTS
- 16ouncestofu
- 1/2cup juliennedbell peppers
- 1dashfresh lemon juice(1 squeeze)
- dicedonions
- 1teaspoonvegetable oil, for heating in pan
- 1/2teaspooncreole seasoning
DIRECTIONS
- Mix all ingredients except for tofu and oil in a bowl.
- Crumble tofu into mixture.
- Add oil to pan and heat.
- Add ingredients and cook until lightly brown.
- Great to serve with salsa or freshly diced tomatoes.
Posted in Recipes | No Comments »
January 16th, 2008 by alice
Tags: Cake, Carrot, Grandmas
INGREDIENTS
- 2cupsflour
- 2teaspoonsbaking powder
- 2teaspoonsbaking soda
- 1teaspoonsalt
- 2teaspoonscinnamon
- 2cupssugar
- 1/2cupoil(was 1 1/2 cups)
- 1cupunsweetened applesauce
- 4eggs(at room temperature)
- 1/2cupwalnuts, crushed
- 3cupscarrots, shredded
- 1cuppineapples, minced (optional)
- 2teaspoonsvanilla extract
DIRECTIONS
- Sift the flour, baking powder, baking soda, salt, and sugar.
- Beat the egg.
- Mix the dry ingredients, beaten egg, oil, apple sauce, carrot, pineapple, walnuts, and vanilla.
- Pour the mix in a bundt cake pan (don’t need to oil the pan).
- Preheat the oven to 375 degree, and bake for 1 hour.
Posted in Recipes | No Comments »
January 16th, 2008 by alice
Tags: Chowder, Clam, East, Hampton
INGREDIENTS
- 12tablespoonsbutter, divided
- 2cupsyellow onions, chopped
- 2cupscelery, medium diced
- 2cupscarrots, medium diced
- 2cups boiledpotatoes, peeled and medium diced
- 1 1/2teaspoonsfresh thyme, minced
- 1teaspoonkosher salt
- 1/2teaspoonblack pepper
- 2cupsclam juice
- 1/2cupall-purpose flour
- 2cupsmilk
- 3cups freshclams, chopped
DIRECTIONS
- Melt 4 Tbs butter in a large stock-pot. Add the onions and cook for 10 minutes or until translucent.
- Add the celery, carrots, potatoes, thyme, salt and pepper and saute for 10 more minutes.
- Add the clam juice, bring to boil and simmer uncovered until the vegetables are tender, about 20 minutes.
- In a small pot melt remaining butter and whisk in flour. Cook over low heat for 3 minutes, stirring constantly.
- Whisk in a cup of the hot clam juice and then pour the mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
Posted in Recipes | No Comments »
January 16th, 2008 by alice
Tags: Eggs, Roastedsparagus, Scrambled
INGREDIENTS
- 2lbsfresh asparagus
- olive oil
- 1 1/4teaspoonskosher salt, plus extra
- kosher salt, for sprinkling
- fresh ground black pepper
- 1/2cupparmesan cheese, freshly grated
- 16extra-large eggs
- 1 1/4cupshalf-and-half
- 4tablespoonsunsalted butter(1/2 stick)
DIRECTIONS
- Preheat the oven to 400 degrees.
- Break off the tough ends of the asparagus and, if they’re thick, peel them.
- Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
- Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
- Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
- Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.
- While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, salt, and pepper to taste.
- Melt 2 tablespoons of butter in a large skillet.
- Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness.
- Remove from the heat, add 2 more tablespoons of butter, and stir until it melts.
- Check for salt and pepper and serve with the roasted asparagus.
Posted in Recipes | No Comments »
