Tuesday, November 10, 2009

Breakfast For Dinner with a Twist

My girlfriend made this for dinner for me the other night and I was instantly won over by how easy and yummy it was! Even Zach gobbled it up.

Huevos Rancheros

For the sauce: simply heat in a saucepan 1 can of red enchilada sauce and 1 can of diced tomatoes and green chiles (like Rotel). Stir in 1 tbl of lime juice and some fresh chopped cilantro.

For the beans: Rinse and drain 1 can of pinto beans. In a microwarve safe bowl heat with 2 tbl of water for 2 minutes. Mash with a fork. I added some salt, galic powder and cumin for some flavor.

Top a heated tortilla (flour or corn, your preference) with beans, then with a fried egg (or scrambled, or egg white, again your preference!) then top with the red sauce. Sprinkle with queso fresco or simply mexican cheese if that is what you have on hand!

The entire meal was so quick and easy to prepare and clean up, and was so quickly devoured, that my camera didn't stand a chance. Enjoy!

Thursday, November 5, 2009

Pregnant Salmon

I got this recipe out of a Healthy Pregnancy cookbook way back when I was pregnant with Drew. I really liked it and continued to make it over the years, and it has since come to earn the title Pregnant Salmon. I've been making it a lot lately because its super easy and super healthy - rich in folate, vitamin D/C, calcium and iron . Don't worry, I'm pretty sure the recipe won't actually make you pregnant. :)

Whisk together the following ingredients for the marinade for the salmon:
  • 2 tbl soy sauce
  • 2 tsp sesame oil
  • 1/2 tsp Chinese 5 spice powder
  • (I think this particular time I added a squeezed orange too because I felt like it)

Preheat the oven to 400*F

Heat 1 tbl peanut oil (I usually use olive oil) until it is very hot. add the salmon and cook for 3 minutes then transfer to the preheated oven and cook for 5 minutes. Allow to stand for 2 to 3 minutes. Preferably, I skip this altogether and hand it off to Kevin to grill :)

To cook the greens, heat peanut oil (again, I use olive oil) until very hot, and add 1 or more cloves of chopped garlic, and a chopped 1 inch piece of gingeroot. Stir fry for a minute, and then add the greens. You can use bok choy, or chinese cabbage. Personally I like to use 1-1/2 to 2 huge bags of spinach. Yes, two!! I love spinach because it cooks down so much. Kevin and I can easily eat 2 bags.

Back to the greens - so stir fry the greens until just wilted and then add 1 tbl of rice wine, and the recipe calls for 1 tsp of sugar. I like to squeeze one orange instead for some natural sweetness. Remove from heat and toss in 2 tsp soy sauce and 1 tsp sesame oil. Serve immediately with a side of brown rice.

This particualar picture was NOT served immediately. I made it before a track workout and ate it when I got home a few hours later. Still yummy :)

Monday, November 2, 2009

Sweet Potato Chicken Curry

Had some friends over last week for dinner. I love love that my friends are adventurous eaters. We decided to use up some of the last of my CSA seasonal produce and make this Sweet Potato Chicken Curry. I love anything you can cook in one pot!

Sweet Potato Chicken Curry

Combine 2 teaspoons curry powder, 1 tsp ground coriander, 1 tsp ground tumeric, 1/4 tsp ground red pepper, salt, pepper and a bay leaf in a small bowl.

Heat oil in a large nonstick pan, and add 1 1/2 pounds skinless, boneless chicken cut into 1 inch pieces. sautee 5 minutes or until browned.

Reduce heat to medium and add 1 1/2 cups sliced onions. Saute for a bit and then add in 2 tsp of fresh minced ginger (don't skip this) and 2 or so cloves chopped garlic. Add your curry powder mixture that you previously mixed.

Add 1 14 oz can of chicken broth and an undrained can of diced tomatoes. Bring to a boil, then cover, reduce heat and simmer. Throw in 2 cups of cubed, peeled sweet potato. (supposed to simmer for an hour, but I definitely only simmered for like 30 minutes or so). Throw in 1/2 cup of frozen peas about 10 min or so before serving.

Stir in a tablespoon of fresh lemon juice and garnish with cilantro. Serve over white or brown rice.

** The Verdict ** I really liked how the sweet potato balanced out the spicyness of the dish. Very yummy and a good fall dish!