Monday, April 2, 2007
Content Monster/Dinner Monster
It just occurred to me that blogging has that same desperate "gotta keep up with it" feel that cooking dinner for the family sometimes takes on. So maybe it wasn't such a good idea to start this... one more obligation! But I'm committed now. I'll try to keep up as best I can. Maybe I'll even do more than 2 or 3 entries for April!
Passed Over
(Okay, 17 entries since the beginning of the year... at this rate, it will take three or four years to get to 365 nights of dinner!)
No seder tonight, but I did make a couple of traditional Passover dishes: my own version of Charoset (because I could neither remember exactly what it was called or exactly what was in it, but mine came out good); some bitter greens (thank you, Trader Joe's); and parmesan-crusted chicken.
Close enough.
AUDREY'S CHAROSET
1/2 cup roasted almonds and cashews
1/2 cup dried apricots
1/2 cup raisins
1 tbsp. honey
squirt of lemon juice
Pulse all ingredients in food processor until finely chopped but not a paste.
MIXED BITTER GREENS
1 bag Trader Joe's Mixed Southern Greens (mustard, turnip, and collard greens)
2 large green garlic stalks (got these at the farmer's market)
3/4 cup water
3/4 cup thin tomato sauce
2 tsp. sugar
pinch of dried marjoram and savory
Chop green garlic and sautee in olive oil for 2-3 minutes. Add water, tomato sauce, sugar, and herbs. Simmer for 10 minutes. Add greens. Cover and simmer 15 minutes more, stirring occasionally, then turn off heat and let sit for 30 minutes.
PARMESAN-CRUSTED CHICKEN
1 lb. white meat chicken tenders
1 egg
1/4 cup whole milk
1/4 cup non-fat yogurt (or use 1/2 cup whole milk yogurt)
1-1/2 cups substantial but finely ground breadcrumbs (I make my own from stale whole wheat crusts cut off before making peanut butter and jelly sandwiches for the kids)
1/2 cup commercially ground parmesan cheese
pepper, turmeric, other spices if desired
Mix egg, milk, and yogurt. Mix in chicken. Mix breadcrumbs, parmesan, and spices in a shallow baking dish or on a large dinner plate. Transfer one piece of chicken at a time to the crumbs. (I use a "clean hand" and a "dirty hand" so the crumbs don't get stuck to my hand -- that is, one hand I use to retrieve the pieces, the other to cover a piece with crumbs and pat it firmly until it's well coated.) Transfer chicken pieces to a greased baking sheet. Spray with cooking oil spray. Bake at 375 for about 10 minutes, then turn over and bake 5 minutes more until outsides are lightly browned and chicken is cooked but still juicy.
No seder tonight, but I did make a couple of traditional Passover dishes: my own version of Charoset (because I could neither remember exactly what it was called or exactly what was in it, but mine came out good); some bitter greens (thank you, Trader Joe's); and parmesan-crusted chicken.
Close enough.
AUDREY'S CHAROSET
1/2 cup roasted almonds and cashews
1/2 cup dried apricots
1/2 cup raisins
1 tbsp. honey
squirt of lemon juice
Pulse all ingredients in food processor until finely chopped but not a paste.
MIXED BITTER GREENS
1 bag Trader Joe's Mixed Southern Greens (mustard, turnip, and collard greens)
2 large green garlic stalks (got these at the farmer's market)
3/4 cup water
3/4 cup thin tomato sauce
2 tsp. sugar
pinch of dried marjoram and savory
Chop green garlic and sautee in olive oil for 2-3 minutes. Add water, tomato sauce, sugar, and herbs. Simmer for 10 minutes. Add greens. Cover and simmer 15 minutes more, stirring occasionally, then turn off heat and let sit for 30 minutes.
PARMESAN-CRUSTED CHICKEN
1 lb. white meat chicken tenders
1 egg
1/4 cup whole milk
1/4 cup non-fat yogurt (or use 1/2 cup whole milk yogurt)
1-1/2 cups substantial but finely ground breadcrumbs (I make my own from stale whole wheat crusts cut off before making peanut butter and jelly sandwiches for the kids)
1/2 cup commercially ground parmesan cheese
pepper, turmeric, other spices if desired
Mix egg, milk, and yogurt. Mix in chicken. Mix breadcrumbs, parmesan, and spices in a shallow baking dish or on a large dinner plate. Transfer one piece of chicken at a time to the crumbs. (I use a "clean hand" and a "dirty hand" so the crumbs don't get stuck to my hand -- that is, one hand I use to retrieve the pieces, the other to cover a piece with crumbs and pat it firmly until it's well coated.) Transfer chicken pieces to a greased baking sheet. Spray with cooking oil spray. Bake at 375 for about 10 minutes, then turn over and bake 5 minutes more until outsides are lightly browned and chicken is cooked but still juicy.
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