A few years ago, my mom and dad went to some picnic thing for dad's work. Mom brought back a little bit of this salad, which is just fantastic. We got the recipe from the lady who made it, and make it for special occasions (like my birthday.) It's one of my favorite foods! This recipe makes enough for a family, but you can easily double it for a gigantic salad to feed a crowd.
Cranberry Cashew Salad
You will need:
1 bag romaine lettuce pieces
1 granny smith apple, unpeeled and chopped
1 red pear, unpeeled and chopped
1/2 bag shredded Swiss cheese (but Parmesan will work, if you can't find Swiss)
1/2 cup cashews
1/2 bag Craisins
For the dressing:
1/3 cup lemon juice
2/3 cup canola oil
1/2 cup sugar
1 tsp Dijon mustard
1 tsp salt
2 tsp minced onion (the dried stuff from the spice aisle is fine)
1 tbsp poppy seeds
Combine dressing ingredients and whisk together. Layer salad in a bowl, and pour the dressing on shortly before serving. Toss and serve.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, February 28, 2010
Wednesday, February 24, 2010
Roasted Carrots
I am not a big fan of carrots. They're not particularly flavorful, they're either too crunchy or too mushy- you get the idea. But I was shocked when I ate these- they're actually REALLY good. They're just soft enough, and they are full of flavor. When you tell your guests what actually goes into the recipe, they will be shocked at the simplicity! Even picky eaters will like them. Again, this recipe is adapted from one by Ina Garten. I have adapted this recipe so that it is easier to fix with the Indonesian Ginger Chicken and the Basmati Rice.
Roasted Carrots (serves 3-4)
You will need:
1 bag baby carrots
3 tbsp. olive oil
1 1/4 tsp Kosher salt
about 1/2 tsp freshly ground black pepper (I just gave it several squeezes from this pepper-grinding ball I have- eyeball it)
about 2 tbsp freshly minced parsley
Preheat oven to 375. Toss carrots in oil, salt, and pepper to coat. Arrange in a single layer on a baking sheet. Bake for 40-45 minutes*. If you don't turn them at least once, they may get a bit black on the underside, depending on your baking sheet, but you can't taste it. Carrots should be a bit shrunken with a few darker, "burned"-looking spots when they are done (again, you can't taste it). Sprinkle with parsley and serve.
*If you are fixing the carrots with the Indonesian Ginger Chicken, you can put them in the oven about halfway through the chicken's first baking session- that is, when the chicken has been in the oven for a total of 15 minutes. That way the chicken and carrots will be done at the same time. Ina Garten's recipe says to roast the carrots at 400 degrees for 20 minutes, but that's just not convenient if you are also fixing the chicken. Also, when I cooked the carrots for 20 minutes, they did not cook properly. Go the slower route- you won't regret it!
Ina Garten's original recipe used sliced carrots- hence, this picture. However, baby carrots cook evenly, and reduce your prep time to a matter of seconds!
Roasted Carrots (serves 3-4)
You will need:
1 bag baby carrots
3 tbsp. olive oil
1 1/4 tsp Kosher salt
about 1/2 tsp freshly ground black pepper (I just gave it several squeezes from this pepper-grinding ball I have- eyeball it)
about 2 tbsp freshly minced parsley
Preheat oven to 375. Toss carrots in oil, salt, and pepper to coat. Arrange in a single layer on a baking sheet. Bake for 40-45 minutes*. If you don't turn them at least once, they may get a bit black on the underside, depending on your baking sheet, but you can't taste it. Carrots should be a bit shrunken with a few darker, "burned"-looking spots when they are done (again, you can't taste it). Sprinkle with parsley and serve.
*If you are fixing the carrots with the Indonesian Ginger Chicken, you can put them in the oven about halfway through the chicken's first baking session- that is, when the chicken has been in the oven for a total of 15 minutes. That way the chicken and carrots will be done at the same time. Ina Garten's recipe says to roast the carrots at 400 degrees for 20 minutes, but that's just not convenient if you are also fixing the chicken. Also, when I cooked the carrots for 20 minutes, they did not cook properly. Go the slower route- you won't regret it!
Ina Garten's original recipe used sliced carrots- hence, this picture. However, baby carrots cook evenly, and reduce your prep time to a matter of seconds!
Basmati Rice
I have cooked rice a few times, and it's hard to get it perfect- it's always too wet, too dry, not fluffy enough, etc. This rice recipe is very simple, and quite tasty- and it comes out perfectly. This dish is great served with Indonesian Ginger Chicken and Roasted Carrots. This is also adapted from a recipe from Ina Garten.
Basmati Rice (serves 3-4)
You will need:
1 cup long grain basmati rice
1 tbsp unsalted butter or olive oil (you could even use a tablespoon and a half)
1 small yellow onion, chopped
1 3/4 cup water
1 1/2 tsp Kosher salt
About 1 tbsp minced fresh parsley
1/4 cup sliced scallions (optional)
Saute the butter and onions over medium heat until translucent, about 3-4 minutes. Add the rice and toss to completely coat the grains in the butter (or olive oil.) Add the water and salt, stir a few times, and cover, cooking for 15-20 minutes. The water should be absorbed. After the time is up, remove the rice from the heat (still covered!) and let sit 10-20 minutes. Add parsley and scallions (if desired), fluff with a fork, and serve. The longer you let the rice sit (within reason), the fluffier it will be.
If you are fixing this dish with the Indonesian Ginger Chicken, begin fixing the rice after you remove the foil from the chicken and turn it.
Basmati Rice (serves 3-4)
You will need:
1 cup long grain basmati rice
1 tbsp unsalted butter or olive oil (you could even use a tablespoon and a half)
1 small yellow onion, chopped
1 3/4 cup water
1 1/2 tsp Kosher salt
About 1 tbsp minced fresh parsley
1/4 cup sliced scallions (optional)
Saute the butter and onions over medium heat until translucent, about 3-4 minutes. Add the rice and toss to completely coat the grains in the butter (or olive oil.) Add the water and salt, stir a few times, and cover, cooking for 15-20 minutes. The water should be absorbed. After the time is up, remove the rice from the heat (still covered!) and let sit 10-20 minutes. Add parsley and scallions (if desired), fluff with a fork, and serve. The longer you let the rice sit (within reason), the fluffier it will be.
If you are fixing this dish with the Indonesian Ginger Chicken, begin fixing the rice after you remove the foil from the chicken and turn it.
This is what your rice would look like if you added all the scallions (I didn't) and about ten times the amount of parsley in the recipe. Trust me, it's prettier than this! And very tasty, too!
Indonesian Ginger Chicken
This recipe is adapted from one by Ina Garten, also known as the Barefoot Contessa. Her recipes are always beautiful, tasty, impressive, and extremely easy to make. Like, ridiculously easy. Your guests will not believe how easy it is to make her gourmet-looking food- like this delicious chicken! This dish is great served with Roasted Carrots and Basmati Rice.
Indonesian Ginger Chicken (serves 3-4)
You will need:
3-4 servings chicken breast (approximately one per person, and you can cut them into smaller pieces)
3/4 cup soy sauce (store brand is fine)
Cloves of one bulb garlic, minced (you can use a little more or a little less)
1 medium-sized piece ginger root, peeled and grated
1 cup honey
Combine honey, soy sauce, garlic, and ginger in a small saucepan over low to medium-low heat, and cook until honey is melted (when you scrape the bottom of the pan with a spoon, you will no longer find globs of honey.) Arrange chicken in a single layer in a baking pan (I used an 8x8 square glass pan) and pour sauce over chicken. Cover tightly and marinate overnight.
When you are ready to cook the chicken, preheat the oven to 350 degrees. Cover the pan tightly with foil and bake for 30 minutes. Remove the pan from the oven, take off the foil, turn the chicken (don't put the foil back on!), raise the heat of the oven to 375 degrees, and bake another thirty minutes. This should cook the chicken completely (it doesn't brown to darkly, despite the dark color of the sauce) but if you are unsure, just cut a bit of one piece open to check.
Even people who claim to not enjoy "Asian" food eat second and third helpings of this dish! And it makes your kitchen smell really good, too. ^_^
This is what the chicken would look like if you used
other parts than just chicken breast pieces.
Indonesian Ginger Chicken (serves 3-4)
You will need:
3-4 servings chicken breast (approximately one per person, and you can cut them into smaller pieces)
3/4 cup soy sauce (store brand is fine)
Cloves of one bulb garlic, minced (you can use a little more or a little less)
1 medium-sized piece ginger root, peeled and grated
1 cup honey
Combine honey, soy sauce, garlic, and ginger in a small saucepan over low to medium-low heat, and cook until honey is melted (when you scrape the bottom of the pan with a spoon, you will no longer find globs of honey.) Arrange chicken in a single layer in a baking pan (I used an 8x8 square glass pan) and pour sauce over chicken. Cover tightly and marinate overnight.
When you are ready to cook the chicken, preheat the oven to 350 degrees. Cover the pan tightly with foil and bake for 30 minutes. Remove the pan from the oven, take off the foil, turn the chicken (don't put the foil back on!), raise the heat of the oven to 375 degrees, and bake another thirty minutes. This should cook the chicken completely (it doesn't brown to darkly, despite the dark color of the sauce) but if you are unsure, just cut a bit of one piece open to check.
Even people who claim to not enjoy "Asian" food eat second and third helpings of this dish! And it makes your kitchen smell really good, too. ^_^
This is what the chicken would look like if you used
other parts than just chicken breast pieces.
Thursday, January 21, 2010
Enchilada time!
Our first technically cooked meal at the apartment was the other night (things like chili dogs don't count), and we had enchiladas. They are quite delicious, so I am sharing the recipe with you. This recipe is adapted from one given to us by our friend (and mom's co-worker) Katie A.
1 bag shredded Velveeta brand cheese
1 package flour tortillas
1 can enchilada sauce
1 package Chi-Chi's brand shredded chicken for tacos (usually found in the meat section of the grocery, near barbecue)
1 8 oz. package cream cheese (preferably Philadelphia, as it melts better)
Preheat oven to 350 degrees. Empty container shredded chicken and cream cheese into large saucepan or nonstick pan. Heat on medium heat and stir until cream cheese is completely melted and chicken has creamier consistency. Remove from heat. Fill each flour tortilla with a heaping scoop of the filling and roll burrito-style (fold in sides, and roll up from bottom). Place each rolled enchilada in a single layer in a 9x13 inch pan. Pour entire can of enchilada sauce over enchiladas to completely cover them. Sprinkle entire bag (or maybe a little less) of the Velveeta cheese over the enchiladas. Place pan in oven and bake 10-15 minutes, until enchiladas are heated through and cheese is melted. Serve with sour cream, if desired [I desire a lot of sour cream!].
This is also a really good make ahead meal, as you can assemble the enchiladas the night before and just heat it up whenever you're ready. They're quite delicious and easy to make!
Cheesy Chicken Enchiladas
1 bag shredded Velveeta brand cheese
1 package flour tortillas
1 can enchilada sauce
1 package Chi-Chi's brand shredded chicken for tacos (usually found in the meat section of the grocery, near barbecue)
1 8 oz. package cream cheese (preferably Philadelphia, as it melts better)
Preheat oven to 350 degrees. Empty container shredded chicken and cream cheese into large saucepan or nonstick pan. Heat on medium heat and stir until cream cheese is completely melted and chicken has creamier consistency. Remove from heat. Fill each flour tortilla with a heaping scoop of the filling and roll burrito-style (fold in sides, and roll up from bottom). Place each rolled enchilada in a single layer in a 9x13 inch pan. Pour entire can of enchilada sauce over enchiladas to completely cover them. Sprinkle entire bag (or maybe a little less) of the Velveeta cheese over the enchiladas. Place pan in oven and bake 10-15 minutes, until enchiladas are heated through and cheese is melted. Serve with sour cream, if desired [I desire a lot of sour cream!].
This is also a really good make ahead meal, as you can assemble the enchiladas the night before and just heat it up whenever you're ready. They're quite delicious and easy to make!
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