Simplicity

Sometimes the thought of coming home to make supper for the family is overwhelming. Now, for the most part I use my time in the kitchen to de-stress after a long day at work. However, there are always those days when it is the last place I want to be! Of course then the dilemma then is what too eat. I am still hungry, Hubby is still hungry, and Lilly, well she needs something to turn her nose up at still :)

On days like these there are a few recipes that I can call upon in a pinch, including the chicken-pot pie. It involved minimal effort on my part, and the ingredients are things I normally have on hand, so I can substitute it into my menu for the week in an instant. Not to mention the fact that there is something incredibly comforting about this dish, so if I have had a rough day it is certain to help me to feel better.

Chicken Pot Pie:

• 2 Chicken breast cut into 1" cubes
• 1/4 cup Italian dressing
• 125g of light cream cheese
• 1/2 cup chicken broth
• 3 cups frozen mixed veggies, thawed
• 1 frozen pie crust, thawed(I know it would be so much better with a homemade one, but the point of this is quick and easy, one day I will try it though)

Preheat oven to 375 F

Cook chicken in dressing in large skillet until outside no longer pink. Add cream cheese and stir until melts. Add broth and veggies and simmer for about5 min.

Pour mixture into 8" or 9" deep pie dish. Place pie crust on top, and cut slits on top for vents.

Bake for approximately 30 minutes (or until golden)

Enjoy!

Filo Adventures

So I had my very first encounter using Filo pastry last week.

It turned out wondeful in the end, but truth be told it didn't start out so hot. It was mostly due to my inability to read directions, and I didn't let the filo thaw oout first. So just picture me trying to gently coat 4 tiny sheets of the pastry away from the giant frozen roll. I know, I know, I have learned my lesson for next time. Yes, there will be a next time for sure, as really I do love the stuff.

Filo Wrapped Salmon with Honey Garlic Sauce: (Adapted from Sandi Richard - Fixing Dinner) - Serves 4

• 4 pieces of bonelss, skinless salmon
• Melted butter
• 4 sheets of filo pastry
• Chinese 5 spice
• dried rosemary
• 1 tbsp cornstarch
• 1 tsbp fresh grated ginger
• 2/3 cups chicken broth
• 3/4 cups honey garlic sauce
• 1 tsp sesame oil
• 1 tsp hot sauce of choice

Cut sheets of filo pastry in half width wise. Seperate pieces and place two on top of another. Place remaining pieces off to side and cover with damp towel (This is rather imortant step that I may have slightly over looked at the time).

Place one piece of salmon in center of filo, sprinkle with pinch of chinse 5 spice, and brush filo around salmon edges with melted butter. Fold opposite side of filo over salmon brushing with butter. Repeat with remaing pieces. Brush top with butter and sprinkle with a pinch of rosemary.

Place on cookie sheet and bake in 350F oven for approximatly 20 minutes.

To prepare sauce combine cornstarch, chicken broth and ginger in small pot and whisk together. Over medium heat add honey garlic sauce, hot sauce and sesame oil. Bring to boil then reduce heat and simmer until sauce is thick.

Spoon sauce onto the bottom of each plate and serve salmon on top.

Enjoy!

Menu Planning

So I am just going to pretend that last week didn't happen. That I didn't leave you all out in the cold with my menu planning. It isn't that I didn't plan things, it is just that for some reason I couldn't find the time to share it with you. And, I am was that one that swore I wouldn't let NaBloPoMo get in the way, oops!

Well if it makes you feel anybetter it wasn't the most exciting week anyway. So don't worry you didn't miss much at all. Plus I will try to make it up this week, with lots of exciting recipes!

Tuesday: Pizza
Wednesday: Filo Salmon
Thursday: Chana Masala
Friday: Left Overs
Saturday: Mac & Cheese Caserole
Sunday: Red Risotto and Steak

Holiday cookbook showdown

Back during the Christmas of 2004, my Mom gave me these three little holiday treat cookbooks. I leafed through the pages, drooled of the pictures and then put them aside. I have flipped through them many times since that first day I received them, but until now never tried a single recipe from one of them.

I am not really sure why. True, some requested ingredients that I didn't stock in my pantry for baking on a whim, such as condensed milk or toffee bites. But, I will be frank and say I think I used that an an excuse. Really I was just over whelmed and didn't know where to start! How could three, tiny books get to me like that? Well last weekend, I wanted to try something new, and selected a recipe in one of them, got everything out and went too it!

The spell has been broken, and it only took just shy of three years!

The cookies, our first of the holiday season, were simple and delicious. I will be trying more from all of those books before too long. I am even going to make sure I pickup some condensed milk so I have no excuses.

Chewy Chocolate-Cinnamon Cookies:

• 6 Tbsp butter
• 2/3 cup packed brown sugar
• 3 Tbsp, plus 1/4 cup, sugar divided
• 1 egg
• 1 tsp baking soda
• 1/2 cup corn syrup
• 2 tsp vanilla extract
• 1 1/2 cups flour
• 1/3 cup cocoa
• 1/3 cup chocolate chips, chopped
  
• 1/2 tsp cinnamon

Pre-heat oven to 350F. Grease cookie sheet.

Beat butter until creamy, add brown sugar and 2 tbsp granulated sugar and continue to beat. Add egg, baking soda, corn syrup and vanilla, Mix well.

In a separate bowl stir together flour and cocoa. Add to butter mixture and mix together. Stir in chopped chocolate.

Cover and refrigerate until dough firm enough to handle (approx 30 minutes). Share dough into balls, approx 1" diameter. Combine remaining sugar and cinnamon in separate bowl. Roll balls in mixture and place on cookie sheet approx 2" apart (These cookies did spread out quite a bite when cooking).

Bake 9-10 minutes, or until tops cracked. Remove from oven and cool slightly, then move to wire rack to cool completely.

Enjoy!

Menu Planning

So I have nyself slightly busy over here. I am going to try and not let it affect things in this neck of the woods. Okay, seriously who am I kidding, it can't get much worse over here can it? I know I am a bad food blogger.

I am trying and you will just have to wait and be patient with me. I do promise there is more come soon. Like wonderful Christmas cookies (which of course are already gone), and a really tasty and super easy baked chicken dish. I promise it will all be worth the wait...at least I hope so ;)


Wednesday: Kickn' chicken
Thursday: Pizza
Friday: Leftovers
Saturday: Salmon and salad
Sunday: Shrimp scampi
Monday: Lilly's Birthday, so no cooking!

Tuna, Tuna, and more Tuna.

What do you do when you have a million cans of tuna stocked up in your pantry, and are looking for something different and exciting? No, I am totally serious. I have what feels like a million cans of tuna. Really it isn't quite as versatile as something like chicken, and nothing like a piece of fresh tuna.

How did I end up with so much tuna you ask yourself? See I might have gone through a slight bird flu pandemic, paranoia phase last year. Consequently I started stock piling nonperishables by the box full. I know I need help, you can stop rolling on the floor with laughter. My Hubby thinks I am nuts, but did humor me through out the entire phase, and go with the flow.

Needless to say I am over it now, and trying to find interesting ways to use up this tuna. These little cakes were pretty good, we even got Lilly to take a bite of two (trust me that is a miracle). But my favorite part of this meal was by far the noodles...they will be seen again you can guarantee it!


Peanut Butter Thai Noodles:

• 1/2 cup chicken broth
• 1 1/2 tablespoons grated fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons chili sauce
  
• 4 cloves garlic, minced
• 8 ounces Udon noodles
• 1/4 cup chopped green onions

Cook noodles according to package directions, and drain.

In a small pot combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat, whisking until peanut butter melts.

Pour over noodles, and toss to coat. Garnish with green onions.

Tuna cakes:

• 2 (6 ounce) cans tuna, drained and flaked
• 1 egg, beaten
• 3/4 cup dry bread crumbs
• 3 green onions, minced
• 2 cloves garlic minced
• 1 Tbsp soy sauce
• 2 Tbsp teriyaki sauce
• 1 Tbsp sesame oil
• 1 tsp black pepper
• 1/2 cup cornmeal
• Oil for frying
  

In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Mix in soy sauce, teriyaki sauce, sesame oil, and pepper.

Divide mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry each patty about 3-5 minutes on each side, until golden brown.

Enjoy!

Menu Planning

Well last week things didn't go exactly as planned. I understand that normaly things don't go as planned, but last week was particularily a bad one. Not much cooking involved unfortunately, and the little I was able to accomplish I have not yet been able to share. I am trying, but this post-move chaos is still just dragging me down.

Then this week we have been busy celebrating my birthday (still) with family. Last night was dinner at my parents, and tomorrow is dinner at the in laws. Really I can't complain. Delicious food that I didn't have to make, cake of course, time with my families, and less groceries to buy so less money to spend :)

Wednesday: Slow cooked stew with dumplings
Thursday: In laws house
Friday: Leftovers
Saturday: I will be out with Lilly at her friend's birthday party, so no cooking again
Sunday: Curry night (this would be the same curry night we were to have last week)
Monday: Pizza