tag:blogger.com,1999:blog-46709163734767815762024-03-13T11:03:15.385-07:00The Neophyte ChefA fortysomething native New Yorker's brave attempts to become a culinary goddess.Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-4670916373476781576.post-73944746475632075562020-03-31T11:29:00.004-07:002020-03-31T11:29:55.823-07:00Hillstone's Veggie BurgerWhen it comes to veggie burgers, flavorful isn’t usually the first adjective that comes to mind. Hillstone's (formerly Houston's) has long been the exception to this.<br />
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While meatless burgers have come a long way, they have yet to catch up to the chain's long-standing signature (the first time I tried it was 15 years ago). So mouthwatering an experience, it never occurred to me to try and replicate it myself. But thanks to my culinarily curious and talented fiancé Steve, I'm discovering the fun of broadening my home cooking horizons. What better way to do so than by attempting to recreate a favorite restaurant dish?<br />
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A quick Google search and I found a <a href="https://www.food.com/recipe/houstons-restaurant-copycat-veggie-burgers-120426" target="_blank">recipe on Food.com</a>. At first glance, the main ingredients don’t seem like they would form a tasty mixture – brown rice, oat bran, beans, beets. Rest assured the whole is more delicious than the sum of its parts. What brings it all together and gives it the zing noticeably absent from most veggie burgers -- hickory barbecue sauce. I used Newman’s Own.<br />
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The recipe is rated four of five stars by users. It falls short in two areas – preparation time and execution. Food.com recommends egg whites for binding, and grilling burgers for only 2 minutes per side. I found that you really need the yolk to hold the patties together. It takes 10-12 minutes to sufficiently brown each side and give the patties a burger-like consistency. Definitely plan for more time in the kitchen than the stated 30 minutes. Between the longer grilling time and cooking the rice, it took me closer to an hour. Well worth it, though, for a delicious, guilt-free burger that does Hillstone’s proud.<br />
<br />Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-50069066191267101632020-02-02T09:32:00.000-08:002020-02-02T17:43:19.442-08:00A New Chapter BeginsWhen I last posted here in 2011, I was a typical New Yorker – single in my mid-thirties and more intimately acquainted with Gotham’s restaurant scene and dizzying array of delivery options than I was with my (tiny) kitchen. <br />
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Alot happens in eight years.<br />
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Along with a much-needed kitchen makeover, I undertook some significant, long overdue work on myself. As I discovered a new recipe for happiness, life – like dessert – saved the best for last, sending me my two greatest loves. <br />
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<i>All smiles with my two main squeezes</i><br />
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Like me, my dream guy Steve and my beloved pup Benji appreciate the pleasures of good food -- especially when it’s shared. Steve also happens to be a fantastic cook. In the 11 months we’ve been together, he’s whipped up several delicious dinners including one-pot Spaghetti Bolognese, a pre-Thanksgiving feast I'll never forget<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span>and perfectly grilled steaks rivaling the best steakhouses.<br />
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<i>Steak & potatoes à la Steve</i></div>
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My soulmate both in and out of the kitchen, Steve has made me fall in love with cooking all over again as we explore new flavors and dishes together. Last night, we reminisced fondly about the greatest meal (so far!) that we’ve prepared together: breaded chicken cutlets and spiralized zucchini ‘pasta’ with mushrooms, olive oil and truffle salt. Simple yet simply divine. I smile every time I land on the picture of it in my phone.<br />
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Thankfully, my own culinary repertoire has expanded since I first discovered a kitchen could be used for more than microwaving. DNA may have something to do with it. I come from a long line of incredible cooks, most memorably my beloved maternal grandparents. They never knew from recipes. Their generous hearts and Ecuadorian and Puerto Rican roots gave them all the ingredients necessary to make enduring magic in the kitchen.<br />
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I’m excited to continue this beautiful family tradition of home cooking that has been passed down generation after generation. And to continue sharing what I learn along the way.<br />
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Bon appétit!<br />
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--Melissa<br />
<br />Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-56118566414194492692011-09-18T10:16:00.001-07:002011-09-18T10:19:08.003-07:00Garlic Lime Chicken Fajitas<a href="http://4.bp.blogspot.com/-B_gIMp0lOZo/TnYniQk2KsI/AAAAAAAACN4/rnm8RibQ43M/s1600/fajita.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5653749851728784066" border="0" alt="" src="http://4.bp.blogspot.com/-B_gIMp0lOZo/TnYniQk2KsI/AAAAAAAACN4/rnm8RibQ43M/s400/fajita.jpg" /></a>I’ve been a little quiet lately and with good reason – a brand-new job in PR. For as much as I’m loving where I’ve landed professionally, the neophyte chef in me is missing the greater amount of time I used to have for culinary exploration.<br /><br />As I figure out how to make sure my budding talents in the kitchen don’t drop off, I think I’ll be turning more and more to recipes designed for the busy woman on the go. Which is why I loved trying out another one of <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Recipe%20Inspirations/Garlic-Lime-Fajitas.aspx">McCormick’s Recipe Inspirations </a>– garlic lime chicken fajitas.<br /><br />Using the pre-measured packet of ingredients, I savored the aroma as I mixed together garlic, onion, cumin, black pepper, oregano and cilantro. In addition to being quick and easy – from prep to eat in less than 30 minutes – what I loved about this recipe is how much of the Mexican-style sauce I had left over. It makes about 8 servings, so if you’re cooking solo, you can get more than a few meals out of it. Though the sauce works best on chicken, it adds a nice kick to veal and pork chops too.<br /><br />I have a feeling I'll be exploring McCormick's entire product line as I navigate the new time constraints on my culinary passion.Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-55602605795420568032011-09-04T17:24:00.000-07:002011-09-04T17:28:48.412-07:00Turkey Burger Redux<a href="http://3.bp.blogspot.com/-qURlUf56-0s/TmQW740xKjI/AAAAAAAACNs/C1ZbBgFFrmE/s1600/TurkeyBurger.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 359px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5648665050751248946" border="0" alt="" src="http://3.bp.blogspot.com/-qURlUf56-0s/TmQW740xKjI/AAAAAAAACNs/C1ZbBgFFrmE/s400/TurkeyBurger.JPG" /></a>
<br /><div>One of the best things about being a neophyte chef is reaching a point where you feel comfortable experimenting -- and are pleasantly surprised by the results. That’s exactly what happened when I recently combined two of my favorite go-to staples for easy meals, turkey burgers and Paul Newman’s Own Bombolina tomato sauce. </div>
<br /><div>It’s no secret that turkey burgers often lack the succulent, rich flavor of their beef counterparts. I’ve managed to give them a boost in the past with shredded mozzarella cheese and sautéed onions, but this time I wanted to try something different. </div>
<br /><div>So I mixed a few tablespoons of Newman’s sauce into a ground turkey patty, thinking as I did that it looked like a version of healthy meatloaf. Sure enough, after five minutes on my trusty T-Fal grill, I had a flavorful burger. <em>Yum-ola!</em></div>
<br />Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-24635813978288350912011-08-28T17:37:00.001-07:002011-08-28T17:48:05.674-07:00Mexican Pork Chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-C0DUBgSH5Xg/Tlrfu5VqQMI/AAAAAAAACNc/XTqvZ6FoaO8/s1600/PorkChop.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 320px;" src="http://2.bp.blogspot.com/-C0DUBgSH5Xg/Tlrfu5VqQMI/AAAAAAAACNc/XTqvZ6FoaO8/s320/PorkChop.jpg" alt="" id="BLOGGER_PHOTO_ID_5646071079620985026" border="0" /></a>I’ m a big fan of Mexican food, so I couldn’t wait to try a recipe for Mexican-style chicken from <span style="font-style: italic;">Glamour Magazine</span> ’s <a href="http://www.glamour.com/books"><span style="font-style: italic;">100 Recipes Every Woman Should Know</span></a> cookbook.
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<br />Of course, the dish calls for ground cumin, so I took great delight in purchasing this heavenly seasoning for the first time. I also opted to make a few modifications – substituting jalapeno pepper with the milder green bell variety, and omitting ¼ cup of dry white wine (1/2 cup of a chicken stock provided more than enough liquid).
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<br />I got so caught up in seasonings and sauce that I’m embarrassed to say I forgot to pick up a key component of the recipe – namely, a chicken breast! Thankfully, I had a pork chop on hand in the freezer.
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<br />While defrosting the chop, I savored the rich aroma enveloping my kitchen – sautéed onion, pepper, cumin and oregano. Delicioso.
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<br />About an hour later, I had a most flavorful entrée. One that managed not to suffer from the absence of toppings (avocado, sour cream) that, along with the chicken, I also forgot to buy. So I guess you could call my version of this Mexican-lite. No matter -- still heavy with delight!
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<br />Here’s the recipe:
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ZYeqGcKVFHc/Tlrg08K3JrI/AAAAAAAACNk/gn8Be99w3r0/s1600/Recipe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 349px;" src="http://3.bp.blogspot.com/-ZYeqGcKVFHc/Tlrg08K3JrI/AAAAAAAACNk/gn8Be99w3r0/s400/Recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5646072282971842226" border="0" /></a>
<br />Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-39855584361796452402011-08-21T18:27:00.000-07:002011-08-21T18:32:11.526-07:00Mashed Cauliflower<a href="http://3.bp.blogspot.com/-cxZKrbz7g2s/TlGwqZUWp1I/AAAAAAAACNE/R7rLX136JY8/s1600/cauliflower.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643486050469193554" border="0" alt="" src="http://3.bp.blogspot.com/-cxZKrbz7g2s/TlGwqZUWp1I/AAAAAAAACNE/R7rLX136JY8/s320/cauliflower.JPG" /></a>Since embarking on my culinary journey six months ago, I’ve neglected one important area – side dishes. A recent conversation with galpal and more experienced cook Natalie had me wanting to change that, and to give mashed cauliflower a try.
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<br />As someone who loves mashed potatoes, I was especially excited to whip up this healthier alternative, especially when a <a href="http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/cauliflowermash.htm">recipe online</a> seemed to confirm what Natalie had said about it being relatively easy. Unfortunately, this neophyte chef was almost defeated.
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<br />Having never really cooked cauliflower before, it seemed to take <em>forever</em> to soften in the pot. When I finally transferred it to a large bowl, I thought pureeing would be the fun part thanks to my brand-new Cuisinart hand blender/mixer. Though it definitely pureed perfectly, I struggled to get the hang of how to use this kitchen tool. After several minutes, I gave up, settling for a partly mashed mixture that wasn’t quite worth the hour-plus investment of time.
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<br />I think I’ll be sticking to entrees for the time being.
<br />Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-224805324840188332011-08-14T10:47:00.000-07:002011-08-14T10:52:35.286-07:00Rosemary Roasted Chicken And Potatoes<a href="http://2.bp.blogspot.com/-GtWvu56w0yg/TkgK1SR6RxI/AAAAAAAACM8/-WoWrojEMt8/s1600/chicken.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 263px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5640770443837851410" border="0" alt="" src="http://2.bp.blogspot.com/-GtWvu56w0yg/TkgK1SR6RxI/AAAAAAAACM8/-WoWrojEMt8/s320/chicken.JPG" /></a>One of my favorite things about being a neophyte chef is the element of surprise. So I was especially delighted to stumble upon <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Recipe%20Inspirations/Rosemary-Roasted-Chicken-with-Potatoes.aspx">McCormick’s Recipe Inspirations</a> collection during a recent trip to the supermarket.
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<br />Each packet includes pre-measured spices and herbs and a recipe card. I opted for the rosemary roasted chicken with potatoes, excited to try something that might spice up the chicken breast rut I feared I had fallen into. And much as I love cookbooks and measuring ingredients, this was one of those nights when I was craving a homecooked meal that didn’t require too much thought.
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<br />So, in a big bowl, I happily mixed together two chicken breast and baby potatoes with the packet of paprika, garlic, rosemary and black pepper. The rich aroma of rosemary quickly excited my senses and, about 40 minutes after cooking the chicken and potatoes in the oven, voila! A delicious meal made with shortcuts that didn’t scrimp on taste.
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<br />My thanks to McCormick’s for ensuring that a touch of laziness on my part had no effect on cooking something memorable. I can’t wait to try out some of their other inspirations…apple and sage pork chops, here I come!
<br />Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-50666397963886015992011-08-07T14:27:00.000-07:002011-08-07T14:28:51.945-07:00Butter Chicken Wrap<a href="http://3.bp.blogspot.com/-o-lvnR2N32k/Tj8DYiY3dNI/AAAAAAAACM0/iM_2D6jfJV4/s1600/Lunch.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 203px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5638228978573997266" border="0" alt="" src="http://3.bp.blogspot.com/-o-lvnR2N32k/Tj8DYiY3dNI/AAAAAAAACM0/iM_2D6jfJV4/s320/Lunch.JPG" /></a>As I mentioned last week, I managed to get a second meal out of my heavenly minute steak with seasoned butter.<br /><br />After refrigerating the leftover mustard butter, I decided to use it in a chicken wrap for lunch. I sautéed and diced a chicken breast, spreading it and a handful of crisp spinach leaves onto a whole wheat soft tortilla.<br /><br />Unfortunately when I took a bite of my creation, I was more than a little disappointed. The butter definitely packed more of a wallop when paired with steak, and it tasted like a certain something was missing but I didn’t know what.<br /><br />That’s the thing about being a neophyte chef – not every culinary gamble pays off. Still, you learn from each misstep and the adventure continues.<br /><br />Up next…a surprise discovery at the supermarket yields one of my best dishes yet!Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-86873445794483679072011-07-31T13:26:00.000-07:002011-07-31T13:31:55.175-07:00Minute Steak With Seasoned Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-_yXgAVa1TmA/TjW6ofpZJLI/AAAAAAAACMk/ewTICKdWXVs/s1600/Steak.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 253px;" src="http://2.bp.blogspot.com/-_yXgAVa1TmA/TjW6ofpZJLI/AAAAAAAACMk/ewTICKdWXVs/s320/Steak.JPG" alt="" id="BLOGGER_PHOTO_ID_5635615713576690866" border="0" /></a>I have a neophyte chef confession to make -- I am a little daunted by the idea of making steak. Or at least I <span style="font-style: italic;">was</span> until recently, when I finally decided to take the red meat plunge.<br /><br />A combination of insecurity and falling into something of a chicken rut conspired to delay this little milestone. Which only made it that much sweeter when I stumbled upon minute steak in Gristede's -- and then found <a href="http://www.cdkitchen.com/recipes/recs/374/BeefSteaksWithSeasonedButt72755.shtml">this <span style="font-style: italic;">easy peasy</span> recipe</a> for preparing it with mustard butter.<br /><br />Within just 20 minutes, I had whipped up the seasoned butter and cooked my little steak to medium rare perfection. Any anxiety about not being able to get it just right melted as the flavorful, meaty taste hit my mouth.<br /><br />What's better than a yummy, quick-to-make entree? Getting a second meal out of it too. Up next...how my first steak inspired lunch leftovers!Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-23401835130481383042011-07-21T19:08:00.000-07:002011-07-21T19:12:47.443-07:00Fettucini Amatriciana<a href="http://3.bp.blogspot.com/-W3J-TUTM99s/Tijb3WZbdhI/AAAAAAAACMc/dDtozhhZ9hw/s1600/Pasta%2B001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 284px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5631993077978330642" border="0" alt="" src="http://3.bp.blogspot.com/-W3J-TUTM99s/Tijb3WZbdhI/AAAAAAAACMc/dDtozhhZ9hw/s320/Pasta%2B001.JPG" /></a> <br /><div>Though I've been cooking regularly for five months now, there's one relatively simple concoction that continues to bedevil me -- pasta sauce.<br /><br />For as much as I've become adept at following (and where necessary modifying) recipes, I can't seem to prevent my sauces from thickening too much. It's happened to me with bombolina, bolognese and, now, amatriciana.<br /><br />Once again, I turned to <em>Glamour Magazine's 100 Recipes Every Woman Should Know</em>, my sentimental cookbook favorite these days. The instructions were simple enough -- heat up a few tablespoons of olive oil, add in a garlic clove, 4 ounces of crumbled bacon and 28 ounces of canned chopped tomatoes.<br /><br />Woops. Did I say <em>28</em>? Actually, that's what Glamour said but I somehow ended up with only a <em>14</em>-ounce can on hand when the time came to cook.<br /><br />Needless to say, doing without half the amount of liquid recommended here probably contributed to the paste-like consistency. But that doesn't explain why other perfectly proportioned sauces have gone all goopy on me.<br /><br />My good friend Caroline maintains that my amatriciana attempt was a tasty one (I think it helped that I threw in some diced chicken breast) . I give it a B minus. </div>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-23389210873064541142011-07-14T17:47:00.000-07:002011-07-14T17:50:54.649-07:00Easy Penne Bomolina<a href="http://3.bp.blogspot.com/-YT7qGY5n_iQ/Th-OcT7oQ7I/AAAAAAAACMU/9fkbhFiEiDQ/s1600/pasta.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 252px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5629374676274267058" border="0" alt="" src="http://3.bp.blogspot.com/-YT7qGY5n_iQ/Th-OcT7oQ7I/AAAAAAAACMU/9fkbhFiEiDQ/s320/pasta.JPG" /></a>When you’re learning how to cook, sometimes you need to take a break from cookbook recipes and keep it simple. Or, as my beloved sister-in-law and culinary goddess Barb likes to say – use enhancements with pre-made ingredients.<br /><br />Recently, during a girls night in, I did exactly that. On the menu – penne with Newman’s Own tomato and basil Bomolina sauce. To liven up the already tasty sauce, I added ¼ cup of onions, a tablespoon of olive oil, a dash of green peppers, 1/3 cup of sliced mushrooms and 5 basil leaves homegrown (<em>natch</em>) in a little pot on my window sill.<br /><br />The additions brought out Newman’s sweetness, and made for a perfect, easy pairing with some garlic bread and a bottle of Beaujolais.<br /><br /><em>Delicioso.</em>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-73231757795908668142011-07-08T15:10:00.001-07:002011-07-08T15:15:56.505-07:00Meat-free Paella With Tofu & Veggie Sausage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-GibpFST3MVw/TheA2uYeQPI/AAAAAAAACMM/zCzlBYOWBlw/s1600/paella.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-GibpFST3MVw/TheA2uYeQPI/AAAAAAAACMM/zCzlBYOWBlw/s320/paella.JPG" alt="" id="BLOGGER_PHOTO_ID_5627107937074692338" border="0" /></a>There are some recipes that end up humbling a neophyte chef like me. Meat-free paella with smoked tofu and veggie sausages, my second selection from <span style="font-style: italic;">Glamour magazine's 100 Recipes Every Woman Should Know</span>, turned out to be one of them.<br /><br />I had already started the cooking process when I discovered the dish called for five cups of vegetable broth -- and I only had three. Thankfully, modifying how much rice I used (1 cup instead of 1:5) took care of that discrepancy. Another mistake was less easily corrected.<br /><br />The recipe calls for ½ a teaspoon of turmeric and 2 teaspoons of sweet paprika. Well, I forgot which seasoning I had in my hand and ended up dumping 2 teaspoons of turmeric in the pot instead! Upon realizing my gaffe, I quickly scooped up what I could before it absorbed into the already brewing liquid.<br /><br />This meat-free concoction truly got my out of my comfort zone – and all the way to Whole Foods in Union Square. Smoked tofu and veggie sausages aren’t exactly standard supermarket fare, and I have to say it was worth the trip for my first visit to the organic mecca of food shopping. You can tell many of the people who buy here are serious about what they eat/cook, and I couldn’t help feeling a little extra dash of inspiration from it.<br /><br />Overall, I would say this is a dish that requires a little patience and a lot of organization. Total prep time is 80 minutes, and includes needing counter space for various items mid-cooking -- space that my galley kitchen (like most in NYC) has little of. But I didn’t let any of that defeat me, especially since the paella is dubbed as an alternative for<span style="font-style: italic;"> Glamour</span>’s so-called Engagement Chicken. Dating or not, us single gals need some home cooking we can cozy up to.<br /><br />Here’s the full recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-06EVAeXAX-Y/TheAchlc2BI/AAAAAAAACME/Xou9EC_C_ZM/s1600/scan0001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 287px; height: 358px;" src="http://4.bp.blogspot.com/-06EVAeXAX-Y/TheAchlc2BI/AAAAAAAACME/Xou9EC_C_ZM/s320/scan0001.jpg" alt="" id="BLOGGER_PHOTO_ID_5627107486962866194" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-uy7jaGuQr-0/TheAWTERnEI/AAAAAAAACL8/IgFIFCLrB3Y/s1600/scan0003.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 307px; height: 182px;" src="http://4.bp.blogspot.com/-uy7jaGuQr-0/TheAWTERnEI/AAAAAAAACL8/IgFIFCLrB3Y/s320/scan0003.jpg" alt="" id="BLOGGER_PHOTO_ID_5627107379986406466" border="0" /></a>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-72985680745236652572011-07-01T08:14:00.000-07:002011-07-01T08:16:52.086-07:00Creamless Broccoli Soup<a href="http://2.bp.blogspot.com/-swlKDSaP3lk/Tg3kb_VPujI/AAAAAAAACL0/WVmmvrOj_cY/s1600/Soup.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 254px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5624402679163763250" border="0" alt="" src="http://2.bp.blogspot.com/-swlKDSaP3lk/Tg3kb_VPujI/AAAAAAAACL0/WVmmvrOj_cY/s320/Soup.JPG" /></a>Now that summer is here, I find myself craving lighter fare when I’m in cooking mode. Soup has been on my to do list for awhile, so I took a crack at Food.com’s recipe for <a href="http://www.food.com/recipe/creamless-broccoli-soup-19655">creamless broccoli soup</a>.<br /><br />There’s something about pureed soup that epitomizes comfort food. And I love that this dish is both filling and, since there’s no cream, guilt free.<br /><br />I made a few necessary changes to the recipe -- thyme instead of dried dill (no luck finding any at the supermarket) and no celery (didn’t realize I had none until I got home). Thankfully, the finished product didn’t seem to suffer any when I gave my soup a taste test.<br /><br />Food.com says total prep time for the soup is one hour. Between reserving a cup of florets and having to puree the soup in batches, I would say it’s closer to an hour and twenty. Still, totally worth the time. <em>Yum.</em>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-25637140304581026262011-06-24T13:26:00.000-07:002011-06-24T13:33:00.448-07:00Warm Pasta Salad<a href="http://1.bp.blogspot.com/-43VlEx4WH7k/TgTzvT-ZnuI/AAAAAAAACLs/JJtQVb-ZPTc/s1600/salad.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 249px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621886229006622434" border="0" alt="" src="http://1.bp.blogspot.com/-43VlEx4WH7k/TgTzvT-ZnuI/AAAAAAAACLs/JJtQVb-ZPTc/s320/salad.JPG" /></a>With summer finally here -- huzzah! -- it’s the perfect time to start trying out recipes of the lighter variety. So I was very excited to stumble upon <em><a href="http://www.amazon.com/Salads-Collection-over-Essential-Recipes/dp/1445411741">Salads: A Collection of 100 Essential Recipes.<br /><br /></a></em>I’m a big fan of pasta (carbs = bliss), so I recently tried out the cookbook’s recipe for warm pasta salad. My favorite part was whisking together the olive oil, vinegar, sugar and mustard. Who knew making tasty dressing could be so simple?<br /><br />Total prep time is about 25 minutes. For a healthy, delicious dish ideally suited to the season, you can’t beat that. Here’s the full recipe:<br /><br /><br /><div><a href="http://1.bp.blogspot.com/-i5BT42OPobs/TgTzikQI8sI/AAAAAAAACLk/f0QwL6-xFZo/s1600/scan0004.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 282px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621886010037695170" border="0" alt="" src="http://1.bp.blogspot.com/-i5BT42OPobs/TgTzikQI8sI/AAAAAAAACLk/f0QwL6-xFZo/s320/scan0004.jpg" /></a> </div>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-12410933492594791032011-06-17T14:35:00.000-07:002011-06-17T14:50:19.778-07:00Seared Salmon Steak<a href="http://1.bp.blogspot.com/-kl_penBX2uc/TfvKDfHaxFI/AAAAAAAACLU/lx1HxJ82Fgs/s1600/Steve70thBirthday%2B122.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 187px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5619307121315857490" border="0" alt="" src="http://1.bp.blogspot.com/-kl_penBX2uc/TfvKDfHaxFI/AAAAAAAACLU/lx1HxJ82Fgs/s320/Steve70thBirthday%2B122.JPG" /></a>Like everything else in life, learning how to cook is made much sweeter with the support of fabulous girlfriends. My friend Lisa recently reminded me of this when she surprised me with <em><a href="http://www.amazon.com/Recipes-Every-Woman-Should-Know/dp/1401324061">100 Recipes Every Woman Should Know</a></em>, a cookbook from the editors of GLAMOUR that’s been on my shopping list since it came out a few months ago.<br /><br /><div>Craving something healthy after a weekend of gastronomic indulgence in Boston, I turned to the seafood section and a recipe for Simply Sophisticated Seared Tuna Steak. When a trip to the supermarket revealed a $16 differential between tuna and salmon, the recessionista in me opted to go with the latter.<br /><br />One of my favorite things about this recipe is that it taught me something I didn’t know – namely that seafood can only be marinaded (in this case, an hour) for a limited amount of time before it starts to cook. My other favorite part – the exquisitely simple but delicious marinade itself: ginger, soy and brown sugar mixed together. Combine that with olive oil in the pan and the result is yum-ola!<br /><br /><em>“Glamour.com assistant editor Meredith Turits calls this her go-to dish anytime she wants to make something easy and impressive,”</em> says the recipe intro.<br /><br />Simply Sophisticated indeed.<br /><br /><em>Prep Time: 1 hour and 15 minutes<br />Cooking Time: 8 minutes</em> </div><br />Here’s the complete recipe:<br /><br /><a href="http://4.bp.blogspot.com/-jdywY4f5LcU/TfvJtytHFhI/AAAAAAAACLM/cQQqLU0FfF8/s1600/scan0003.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 275px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5619306748617102866" border="0" alt="" src="http://4.bp.blogspot.com/-jdywY4f5LcU/TfvJtytHFhI/AAAAAAAACLM/cQQqLU0FfF8/s320/scan0003.jpg" /></a>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-44297450367283111382011-06-10T07:33:00.000-07:002011-06-10T15:06:11.292-07:00Squash Gratin<a href="http://4.bp.blogspot.com/-qgh-_pdjAY4/TfIrsnG9vSI/AAAAAAAACK8/ko2ft7g1kRU/s1600/Food%2521%2B007.jpg"><img style="text-align: center; margin: 0px auto 10px; width: 320px; display: block; height: 240px;" id="BLOGGER_PHOTO_ID_5616599730696863010" alt="" src="http://4.bp.blogspot.com/-qgh-_pdjAY4/TfIrsnG9vSI/AAAAAAAACK8/ko2ft7g1kRU/s320/Food%2521%2B007.jpg" border="0" /></a>When it comes to culinary inspiration, one of my favorite muses is most definitely my beloved sister-in-law Barb. In addition to her extensive repertoire, she has a great collection of cookbooks. I recently thumbed through one that featured entrees under 300 calories per serving, and was excited to find a recipe for butternut gratin.<br /><div><br />Having never made a squash dish before (or a gratin, for that matter), this was uncharted territory for me. I didn’t realize how large a butternut squash in until I saw it in the supermarket, at which point I happily made the suggested substitute for acorn squash instead.<br /><br />One of the things I love about this recipe is how easy it is. You nuke the squash and then the gratin mixture, and prep time is about 30 minutes. The flavor combination of squash, pork chops, onions, bread crumbs and reduced-fat cheddar cheese is delicious. A satisfying entrée that scrimps on calories and not taste. Here’s how to make it:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-D-GdqiKcmsc/TfKU_f0Mu_I/AAAAAAAACLE/t2L5xX8jXLE/s1600/IMG_20110609_143053%2B%25282%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 239px; height: 320px;" src="http://2.bp.blogspot.com/-D-GdqiKcmsc/TfKU_f0Mu_I/AAAAAAAACLE/t2L5xX8jXLE/s320/IMG_20110609_143053%2B%25282%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5616715503877536754" border="0" /></a> </div><div> </div><br /><div><br /><br /><br /><div></div></div>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-89873255249972234502011-06-03T09:07:00.000-07:002011-06-03T09:14:33.886-07:00Baked Chicken Cutlets In Olive Oil, Acorn Squash With Buttered Maple Syrup<a href="http://2.bp.blogspot.com/-VSBVrzRdwRM/TekH8nxkiGI/AAAAAAAACKw/9YUbfuIj6cU/s1600/Foody%2B015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 270px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614027148544477282" border="0" alt="" src="http://2.bp.blogspot.com/-VSBVrzRdwRM/TekH8nxkiGI/AAAAAAAACKw/9YUbfuIj6cU/s320/Foody%2B015.JPG" /></a> <br /><div>Now that I’ve been cooking regularly for a couple of months, I’m feeling more confident about creating dishes without the help of a recipe. This week, during a girls night in with my beloved twentysomething cousin Alexandra, that’s exactly what I did.<br /><br />For our entrée, I made baked chicken cutlets. In a bowl, I mixed together 3 tablespoons of olive oil, and 1 tablespoon each of chopped basil and onions. After dredging the cutlets in the oil, I placed them on a Pyrex dish lined with aluminum foil, topping them off with sliced tomatoes. I cooked the cutlets for about an hour at 400 degrees.<br /><br />As a side dish, it doesn’t get any easier or tastier than acorn squash. After piercing one squash several times, I nuked it in the microwave for ten minutes until it was tender. Cutting the squash in half lengthwise, I removed the seeds and drizzled buttered maple syrup -- here, I turned to <a href="http://www.foodnetwork.com/recipes/paula-deen/baked-acorn-squash-with-brown-sugar-and-butter-recipe/index.html">Paula Deen</a> for guidance -- and cinnamon over the sides and cavities.<br /><br />Alexandra said the meal was yummy. If I do say so myself, I agree with her! </div>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-39404261461589869492011-05-26T10:24:00.000-07:002011-05-26T10:26:27.832-07:00Chicken With Tomato-Vermouth Sauce<a href="http://3.bp.blogspot.com/-2kFV9hI82z0/Td6M6SGlJFI/AAAAAAAACKk/rT9mvMHfE3U/s1600/chicken.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 224px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5611077118669956178" border="0" alt="" src="http://3.bp.blogspot.com/-2kFV9hI82z0/Td6M6SGlJFI/AAAAAAAACKk/rT9mvMHfE3U/s320/chicken.JPG" /></a>Now that I’m a neophyte chef, I find myself paying more attention to -- and getting excited by -- recipes that come with cooking products you buy. I always keep Holland House cooking wine on hand, so I was happy to give their chicken with tomato-vermouth sauce a try.<br /><br />What I love about this dish, along with the easy 20-25 total prep time, is it uses basic staples I always have on hand -- flour, paprika, ground pepper, olive oil, onions, tomato and garlic. I made a few modifications, omitting the recommendation for capers or anchovy fillets and subbing canned chopped tomatoes for the real thing.<br /><br />Here’s how to do it:<br /><br /><strong>Ingredients:<br /></strong><em>4 boneless chicken breasts (since I’m cooking for one, I only made two, so there was plenty of sauce!)<br />¼ cup flour<br />½ tsp. each paprika and ground pepper<br />1 ½ tbsp. olive oil<br />1 clove garlic, minced<br />2/3 cup Holland House vermouth cooking wine<br />2/3 cup tomatoes, chopped or pureed<br />2 tbsp. fresh basil<br /></em><br /><strong>Prep:<br /></strong><em>Dredge chicken lightly on both sides in flour mixed with paprika and pepper. Heat oil in skillet over medium-hugh heat. Add chicken and saute for 4 minutes on each side. Remove chicken. Adjust heat to medium, saute onion and garlic until soft. Deglaze with vermouth and bring to boil. Add tomatoes and basil. Stir 5 minutes and spoon over sauce.</em>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-32565135095443508342011-05-20T09:46:00.000-07:002011-05-20T09:56:11.345-07:00Quick Chicken Parmesan<a href="http://2.bp.blogspot.com/-ujWZ5yVO7cw/TdacYZEAitI/AAAAAAAACKc/xz_XeIUZlmA/s1600/chickenparm.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 174px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5608842328795024082" border="0" alt="" src="http://2.bp.blogspot.com/-ujWZ5yVO7cw/TdacYZEAitI/AAAAAAAACKc/xz_XeIUZlmA/s320/chickenparm.JPG" /></a>When you live to eat like I do, finding healthy variations of decadent favorites isn't always easy. So I was excited to stumble upon Ellen Haas' low-cal quick chicken parmesan recipe in <a href="http://www.amazon.com/Fit-Food-Eating-Well-Life/dp/1578261465"><em>Fit Food: Eating Well For Life</em>.</a><br /><br />Easy to make in just 30 minutes, the recipe includes most of what everyone loves about chicken parm -- tomato sauce, mozzarella cheese (low-fat, of course), olive oil and oregano. Sauteeing and baking the chicken gives it a great flavor. The purist in me, though, must admit I missed having bread crumbs on my cutlet.<br /><br />Still, for less than 300 calories and 10 grams of fat per serving, it more than satisfied.<br /><br />Click on the image below for full ingredient and prep details.<br /><br /><br /><a href="http://4.bp.blogspot.com/-RAMsJw6K4UQ/Tdaa99YUSbI/AAAAAAAACKU/BUm0LNcB8eM/s1600/scan0001.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5608840775175784882" border="0" alt="" src="http://4.bp.blogspot.com/-RAMsJw6K4UQ/Tdaa99YUSbI/AAAAAAAACKU/BUm0LNcB8eM/s320/scan0001.jpg" /></a>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-85466345563416025982011-05-13T16:57:00.000-07:002011-05-13T17:01:33.098-07:00Pasta Hodgepodge<a href="http://2.bp.blogspot.com/-JrWdVaabaOI/Tc3FqhcApLI/AAAAAAAACKM/04GsSf8taLs/s1600/FoodAgain%2B004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5606354445467165874" border="0" alt="" src="http://2.bp.blogspot.com/-JrWdVaabaOI/Tc3FqhcApLI/AAAAAAAACKM/04GsSf8taLs/s320/FoodAgain%2B004.JPG" /></a> When it comes to easy comfort food, one of my favorite things is pasta. Last night, I kept it simple and dressed up whole wheat penne and shells with a hodgepodge of ingredients I had on hand.<br /><br />In a skillet, I sautéed green bell peppers and mushrooms in olive oil. Once the penne was cooked, I poured it into the mixture, along with a few tablespoons of Ragu’s traditional sauce. I probably could have used a spice or two (and definitely a little more sauce), but the mushrooms and olive oil stood out to my taste buds.<br /><br />Not bad for only 20 minutes in the kitchen!Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-76589037271240569542011-05-05T13:44:00.000-07:002011-05-07T10:45:13.324-07:00Super Veggie-stuffed Peppers<a href="http://1.bp.blogspot.com/-0Pc-0a1yGZg/TcMMc2uAeOI/AAAAAAAACKE/rBtBgdNWb4A/s1600/peppers.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5603336051243383010" border="0" alt="" src="http://1.bp.blogspot.com/-0Pc-0a1yGZg/TcMMc2uAeOI/AAAAAAAACKE/rBtBgdNWb4A/s320/peppers.JPG" /></a>For my latest culinary foray, I once again turned to Lisa Lillien’s <em>Hungry Girl 200 Under 200</em>. Lillien has a knack for healthy dishes that manage to taste good too -- as I discovered yet again when I made her super veggie-stuffed peppers.<br /><br />The dish offers a flavorful blend of vegetables and toppings --- mushrooms, onions, tomato sauce, low-fat cheese, garlic and taco seasoning mix. I substituted Morningstar Farm’s griller recipe crumbles for the recommended soy crumbles, which I think gave it a little more zest. Total cooking and prep time was an hour, and I agree with <a href="http://urbakinmecrazyy.blogspot.com/2011/02/hungry-girls-super-veggie-stuffed.html">URBakin’MeCrazy </a>blogger Megan that peppers could stand to be cooked longer than 25 minutes before stuffing them.<br /><br />Delish!<br /><br />Ingredients:<br /><em>1 large red bell pepper<br />1 plum tomato, chopped<br />1/2 cup frozen ground-beef soy crumbles<br />1/2 cup chopped mushrooms<br />1/4 cup chopped onion<br />1/4 cup chopped green bell pepper<br />1/4 cup canned tomato sauce<br />2 Tablespoons Shredded Cheese<br />1/2 teaspoon taco seasoning mix<br />1/4 teaspoon minced garlic<br /><br /></em>Preparation:<em> </em><br /><em>Preheat oven to 350 degrees F. Saute mushrooms, onion, soy crumbles and chopped bell pepper for 3-5 minutes, or until veggies are slightly softened. Add Garlic and cook for an additional minute or two. Transfer to a medium bowl. To the bowl add tomato, tomato sauce, and taco seasoning. Mix thoroughly and set aside. Slice off the top of the bell pepper, slice in half lengthwise and remove seeds. Spray a small baking dish lightly with non-stick spray. Place pepper halves in the dish cut side up, and bake in the oven for 25-30 minutes. Remove pepper halves from oven and reduce temperature of oven to 350 degrees F. Once pepper halves are cool enough to handle, use paper towel to soak up any excess moisture on the peppers. Evenly spoon veggie mixture into pepper halves. Return to the oven and bake for 20 minutes. Add Shredded Cheese on top, and put under broiler until the cheese begins to bubble!</em>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-20909190625975664362011-05-03T12:53:00.000-07:002011-05-03T12:58:40.836-07:00Matzo Meal Lemon Chicken<a href="http://1.bp.blogspot.com/-K4cnieatnQw/TcBdWykTaWI/AAAAAAAACJo/QrZq_1-I1H4/s1600/chicken.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 202px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5602580582561442146" border="0" alt="" src="http://1.bp.blogspot.com/-K4cnieatnQw/TcBdWykTaWI/AAAAAAAACJo/QrZq_1-I1H4/s320/chicken.JPG" /></a>When you’re learning how to cook, you’re bound to make a few missteps in the kitchen. So it was with a recent chicken dish I made.<br /><br />Inspired by the delicious honey and matzo meal covered chicken that my good friend Caroline whipped up for Passover, I decided to make a variation of it. After dipping a chicken breast in lemon juice, I covered it in matzo meal -- a healthy and tasty alternative to bread crumbs -- and placed it on the oven at 375 degrees.<br /><br />Though chicken is one of my frequent go-to entrees, I’m still getting the hang of what constitutes enough cooking time. As you can see from the photo above, 45 minutes isn’t it, especially when you’ve got matzo meal in the mix. I ended up with an unevenly coated chicken that didn’t have much flavor.<br /><br />Lesson learned -- spare at least an hour if you’re cooking poultry in the oven.<br /><br />What are some of your favorite chicken recipes? This neophyte chef could use a few suggestions!Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-33589626435268603082011-04-28T10:49:00.000-07:002011-04-28T10:52:52.081-07:00Grandma’s Cracker Cereal<p><a href="http://1.bp.blogspot.com/-I18Rdeh4f0E/Tbmo4AV5Y2I/AAAAAAAACJg/P0eb8wXciWk/s1600/cereal.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 297px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600693291729904482" border="0" alt="" src="http://1.bp.blogspot.com/-I18Rdeh4f0E/Tbmo4AV5Y2I/AAAAAAAACJg/P0eb8wXciWk/s320/cereal.JPG" /></a>When I think of favorite family recipes from my childhood, my beloved Grandmother’s cracker cereal is always on the shortlist.<br /><br />A far tastier alternative to oatmeal, Cream of Wheat and the like, the cereal is great comfort food -- and delightfully easy to make.<br /><br />Ingredients:<br />*2 cups of milk (skim or regular, either works)<br />*8-10 saltine crackers<br />*Cinnamon and sugar to taste<br /><br />In a pot, crumble up saltine crackers. Add milk and cook on low heat, stirring regularly for about five minutes or until mixture reaches porridge-like consistency. Pour contents in bowl and sprinkle with cinnamon and sugar. </p><br /><p>A perfect breakfast! </p>Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-58615497989256724372011-04-23T14:02:00.000-07:002011-04-23T14:05:53.704-07:00Chicken And Rice With Lemon, Pepper and Celery<a href="http://3.bp.blogspot.com/-YnME_eMs9Po/TbM-i2227AI/AAAAAAAACJY/vSMBkb8ja0U/s1600/Food%2B002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5598887530313739266" border="0" alt="" src="http://3.bp.blogspot.com/-YnME_eMs9Po/TbM-i2227AI/AAAAAAAACJY/vSMBkb8ja0U/s320/Food%2B002.JPG" /></a>One of my favorite things about learning to cook is throwing a few kitchen staples together with no muss or fuss. I always keep chicken breasts and white rice at the ready, so it’s fun to try out different ingredients with the two.<br /><br />After slicing up one chicken breast, I soaked the strips in a bowl of lemon juice. While sautéing them in the pan, I boiled a cup of rice in a pot. Adding the mostly-cooked rice to the chicken, I threw in some chopped celery and sprinkled a teaspoon of ground pepper.<br /><br />All in all, about twenty minutes from preparation to table. My kind of home cooking!Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com0tag:blogger.com,1999:blog-4670916373476781576.post-15250052870156145112011-04-19T09:54:00.000-07:002011-04-19T09:58:55.199-07:00Simple Sauteed Pork Chops<a href="http://3.bp.blogspot.com/-TUzg4iA5Ic0/Ta2-ji-VH4I/AAAAAAAACJQ/q2PAK5Lmj6E/s1600/Pork%2BChops.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597339429784330114" border="0" alt="" src="http://3.bp.blogspot.com/-TUzg4iA5Ic0/Ta2-ji-VH4I/AAAAAAAACJQ/q2PAK5Lmj6E/s320/Pork%2BChops.JPG" /></a><br />I’m a big fan of simple recipes that pack a tasty wallop. So I was especially pleased with what I came up with for pork chops.<br /><br />My recipe calls for just three ingredients -- olive oil, tomato paste and chopped onions. After mixing together equal parts olive oil and tomato paste in a bowl, I soaked the pork chops in it for a few minutes. Then, on a low heat, I sauteed the pork chops and onions for about 5-7 minutes, drizzling the extra sauce over them.<br /><br />The result was absolutely delicious. And a happy reminder that you don’t have to consult a cookbook to create something special in the kitchen.Melissahttp://www.blogger.com/profile/06050492714240085320noreply@blogger.com1