Here's a recipe that Ellie is trying out. It is pretty tasty!
No Bake Energy Bites
via: Gimme some Oven blog
1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey or maple syrup
1 Tbsp. chia seeds (optional)
1 tsp. vanilla extract
Method
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
Sunday, June 23, 2013
Monday, June 17, 2013
Salmon With Ham Hock Vinaigrette & Cheesy Chicken Enchilada Style Burritos
Here's what I think we will have for dinner.
Salmon With Ham Hock Vinaigrette
via: The Wall Street Journal
The braising liquid from a slow-cooked ham hock brings smoky depth—but little fat—to the vinaigrette on this pan-fried salmon.
Active Time: 1 hour Total Time: 5 hours Serves: 4
1 smoked ham hock
1 carrot, coarsely chopped
½ onion, coarsely chopped
1 celery stalk, coarsely chopped
10 sprigs thyme
5 sprigs rosemary
1 fresh bay leaf
3 cups veal or beef stock
2 small shallots, minced
¼ cup red wine vinegar
1 tablespoon chopped chives
3 tablespoons olive oil
Four 5-ounce salmon fillets
Salt
2 tablespoons canola oil
1. Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham is very tender, about 4 hours.
2. Remove casserole from oven and let ham cool completely in liquid. Once ham is cool, place it on a cutting board and remove meat from bone, discarding fat and skin. Finely dice meat and set aside.
3. Strain liquid through a fine-mesh sieve into a heavy-bottomed pan. Place pan over medium heat and cook, skimming often to remove any fat rising to the surface, until liquid is reduced by about half and reaches a syrupy consistency, 15-20 minutes.
4. In a mixing bowl, whisk shallots, diced ham, vinegar, ¼ cup reduced ham-hock liquid, chives and olive oil until combined.
5. Heat a heavy-bottomed skillet over high heat until very hot, about 3 minutes. Season salmon with salt. Swirl canola oil into skillet, then add salmon. For rare fillets, sear 1-2 minutes per side. Divide fillets among four plates and spoon vinaigrette over salmon. Serve immediately.
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Here's what I think I will make for Tuesday:
Cheesy Chicken Enchilada Style Burritos
via: Kevin and Amanda blog
1 cup rice
2 tablespoons lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
8 medium (soft taco sized) flour tortillas
1 cup Sabra Roasted Garlic Hummus
3 cups (12 oz) chopped chicken
2 cups shredded cheese
10 oz enchilada sauce
1. Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside.
2. Spread each tortilla down the middle with two tablespoons of Sabra Roasted Garlic Hummus, top with three tablespoons of rice, 1/3 cup chicken, and sprinkle on shredded cheese as desired. Roll up and place seam side down in the prepared baking dish.
3. Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 375 for 15-20 minutes.
Makes 8 burritos.
Read more at http://www.kevinandamanda.com/recipes/#ixzz2WU8JQq56
Salmon With Ham Hock Vinaigrette
via: The Wall Street Journal
The braising liquid from a slow-cooked ham hock brings smoky depth—but little fat—to the vinaigrette on this pan-fried salmon.
Active Time: 1 hour Total Time: 5 hours Serves: 4
1 smoked ham hock
1 carrot, coarsely chopped
½ onion, coarsely chopped
1 celery stalk, coarsely chopped
10 sprigs thyme
5 sprigs rosemary
1 fresh bay leaf
3 cups veal or beef stock
2 small shallots, minced
¼ cup red wine vinegar
1 tablespoon chopped chives
3 tablespoons olive oil
Four 5-ounce salmon fillets
Salt
2 tablespoons canola oil
1. Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham is very tender, about 4 hours.
2. Remove casserole from oven and let ham cool completely in liquid. Once ham is cool, place it on a cutting board and remove meat from bone, discarding fat and skin. Finely dice meat and set aside.
3. Strain liquid through a fine-mesh sieve into a heavy-bottomed pan. Place pan over medium heat and cook, skimming often to remove any fat rising to the surface, until liquid is reduced by about half and reaches a syrupy consistency, 15-20 minutes.
4. In a mixing bowl, whisk shallots, diced ham, vinegar, ¼ cup reduced ham-hock liquid, chives and olive oil until combined.
5. Heat a heavy-bottomed skillet over high heat until very hot, about 3 minutes. Season salmon with salt. Swirl canola oil into skillet, then add salmon. For rare fillets, sear 1-2 minutes per side. Divide fillets among four plates and spoon vinaigrette over salmon. Serve immediately.
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Here's what I think I will make for Tuesday:
Cheesy Chicken Enchilada Style Burritos
via: Kevin and Amanda blog
1 cup rice
2 tablespoons lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro
8 medium (soft taco sized) flour tortillas
1 cup Sabra Roasted Garlic Hummus
3 cups (12 oz) chopped chicken
2 cups shredded cheese
10 oz enchilada sauce
1. Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside.
2. Spread each tortilla down the middle with two tablespoons of Sabra Roasted Garlic Hummus, top with three tablespoons of rice, 1/3 cup chicken, and sprinkle on shredded cheese as desired. Roll up and place seam side down in the prepared baking dish.
3. Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 375 for 15-20 minutes.
Makes 8 burritos.
Read more at http://www.kevinandamanda.com/recipes/#ixzz2WU8JQq56
Vegetable Tian
Here's a recipe that I found on Facebook that I want to try:
Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Directions:
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
(Recipe adaptations: I made a variation of this recipe. I left out the tomatoes because Ellie does not like them and I used a yam (usually called a Sweet Potato)in place of the potato. It turned out great. Larr and Ellie both liked it. I added some left-overs into the scrambled eggs I made the next morning and it was good.)
Vegetable Tian (thinly sliced veggies topped with cheese and then roasted)...
1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
1 cup shredded Italian cheese
Directions:
STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).
STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
(Recipe adaptations: I made a variation of this recipe. I left out the tomatoes because Ellie does not like them and I used a yam (usually called a Sweet Potato)in place of the potato. It turned out great. Larr and Ellie both liked it. I added some left-overs into the scrambled eggs I made the next morning and it was good.)
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