It was great...The kids loved it. Was not sure if they would like it with the peanuts and the peanut butter on pasta but it is a keeper. Again I made too much, I could have cut my pasta in half and still would have had leftover for lunch. I feed 5 people and my husband loves leftovers for his lunch.
Recipe:
Cook a 1/2 to one box of pasta, I used spaghetti
Dressing: 1/2 cup of Asian dressing, I used Kraft Light Asian Toasted Sesame, 2 tbsp rice vinegar, 2 tbsp peanut butter, chili peppers, and chicken broth to thin it a little, mix well.
Shred about 1-2 cups cooked chicken,
Saute 3 carrots peeled and cut in thin rounds and 1 red bell pepper julienne, with a little olive oil a dash of salt and a dash of natural sugar. Cook till just tender and still crisp. The sugar helps keep the carrots sweet.
Mix all together, add 1 cup peanuts, pour dressing over hot pasta, may need a little chicken broth and some olive oil to help mix. Can be served hot or at room temp.
I think snap peas and or edamane would be great in this too. This dish could also be taken to a potluck. Use veggie broth and no chicken and you have a great vegetarian meal.
-The wicked cook
Tuesday, March 30, 2010
Monday, March 29, 2010
menu
I like to do a Menu for a couple of reasons, I try to recipes and I know what I am having for dinner so when I get off work I am not trying to figure out what to have and then I have all the ingredients on hand. This is "What's for Dinner"
- Shrimp Orzo---just posted
- Satay chicken pasta with fresh pineapple
- Meatloaf, mashed potatoes, corn and green beans
- Pasta with mascapone cheese and turkey Italian sausage spicy, fresh spinach
- French Lentils with Rhubarb
- Salmon with Barley Risotto, streamed broccoli
- Italian veggie torte, Cherry Rhubarb crisp, Good Bread
March 29, 2010 Shrimp Orzo with asparagus and soy beans
It is a very easy dish to make and only take 30 minutes and 1 pot. Easy clean up, I like that a lot.
You can also make enough for 2 or for a crowd. This dish can be served hot or at room temp. If you do not have wild shrimp ( again I only by wild caught fish) you can put your favorite veggies, chicken, salmon would be great in it. The possibilities are endless. Here is the recipe:
8 oz Shrimp, salt, fresh ground pepper, sugar. mix together in bowl. Heat up skillet with a little olive oil. When hot put shrimp in a single layer for about 1 minute each side. Place in a bowl and set aside.
Deglaze pan with a little sherry, add 8 oz Orzo, 2 cloves garlic, 2 cups chicken broth or veggie broth, let this cook for about 20 minutes, add 2 Tbsp lemon juice (fresh), lemon zest, 1 cup soy beans and fresh cut asparagus, salt to taste. cook for 5 more minutes. put on a platter, put shrimp on top and serve. "Inspired by The Pampered Chef 29 minutes to dinner"
Took about 30 minutes and my family loves it. we will take the rest for lunches. Be creative, use what is on sale, and what veggies are in season. Take this recipe to your next potluck or on a picnic.
Most foods that I cook do come from cookbooks, I do tend to tweak the recipes to fit my families needs and budget. Why reinvent the wheel. I feel I have become a better cook following a recipe because it has showed me how to mix flavors and foods together. I enjoy cooking and well as learning different way to cook and that is where a cookbook come into play.
-The wicked cook
You can also make enough for 2 or for a crowd. This dish can be served hot or at room temp. If you do not have wild shrimp ( again I only by wild caught fish) you can put your favorite veggies, chicken, salmon would be great in it. The possibilities are endless. Here is the recipe:
8 oz Shrimp, salt, fresh ground pepper, sugar. mix together in bowl. Heat up skillet with a little olive oil. When hot put shrimp in a single layer for about 1 minute each side. Place in a bowl and set aside.
Deglaze pan with a little sherry, add 8 oz Orzo, 2 cloves garlic, 2 cups chicken broth or veggie broth, let this cook for about 20 minutes, add 2 Tbsp lemon juice (fresh), lemon zest, 1 cup soy beans and fresh cut asparagus, salt to taste. cook for 5 more minutes. put on a platter, put shrimp on top and serve. "Inspired by The Pampered Chef 29 minutes to dinner"
Took about 30 minutes and my family loves it. we will take the rest for lunches. Be creative, use what is on sale, and what veggies are in season. Take this recipe to your next potluck or on a picnic.
Most foods that I cook do come from cookbooks, I do tend to tweak the recipes to fit my families needs and budget. Why reinvent the wheel. I feel I have become a better cook following a recipe because it has showed me how to mix flavors and foods together. I enjoy cooking and well as learning different way to cook and that is where a cookbook come into play.
-The wicked cook
Tuesday, March 23, 2010
Fish Tacos, March 23, 2010
I have some wild caught pacific mahi-mahi, which I found at Costco it was not bad, fresh would have be better. I cooked too much, you only need about 3 pieces of fish to feed 5 people. I put some olive oil, lemon zest, lemon juice, sea salt, and red pepper flakes. Let it sit for about 30 mintues. Oven was at 400 for about 20 mintues give or take 5 mintues. The mango salsa was great on the fish, gave it a little spice, tang, and fresh flavor. Another find at Costco. We also have beans from the can, but I did take a can of chili beans and mixed it in the refried beans and the kids really liked it. I also made a Polenta with green chilies and cheese, thanks to bon appetit, fast easy fresh cookbook the only thing I did different is I use 1 cup whole milk and 1 cup 1%, no cream and less cheese I also added frozen corn, and it was great. Art loved it. Fresh strawberries which are just coming into season. I would say it took about 1 hour and 30 mintues to make. It was a good meal and the kids liked it. Now I have to think of something for the leftover fish I have...
The Wicked Cook
The Wicked Cook
Monday, March 22, 2010
Shepard Pie: March 22, 2010
I just made Shepard pie with the leftover turkey Art made last night. Veggies are carrots, corn, Edamame, green beans topped with homemade mash potatoes with the grave I made with a dash of sherry and add chicken broth. I will grate fresh Parmigiano Reggiano on the top before I take it out. Let it sit for 10-15 min. Good homemade comfort food.
-The Wicked Cook
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