Tuesday, March 22, 2005

5 vegetable slaw

5 vegetable slaw
Originally uploaded by jensect.
This is copy pasted straight from the food network website - but it is SO TASTY I had to bring it here. I will also include the chili potatoes in another post. (SO EASY)

Grilled Honey Lime Chicken Sandwiches

1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Five Vegetable Slaw Salad, recipe follows
Toppings: lettuce, tomato, red onion, and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split

Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.

Five Vegetable Slaw Salad:
1 pound packaged shredded cabbage
1 large red bell pepper, seeded and cut across into thin slices
1 large green bell pepper, seeded and cut across into thin slices
4 scallions, sliced thinly on an angle (greens and whites)
1/2 European seedless cucumber, halved lengthwise and thinly sliced
2 limes, juiced
1 /4 cup (3 healthy drizzles) honey
3 tablespoons (a couple of glugs) vegetable or light colored oil
Salt and pepper

Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

Saturday, March 19, 2005

When you're too lazy to cook...

Looking at the links from the article in Leslita's last post, I noticed one that is supposed to have great restaurant reviews. That made me think about places I like to go when I am too lazy to cook.

What are your favorite restaurants in the area? Here are a few of mine:

1) The Iron Horse (especially their Chicken Belize Tostada!)
2) That Thai place on 40th & Hawthorne that I can never remember the name of - Tran Thao? I'm not sure. What I do know is that their eggplant in garlic sauce is DE-LIC-IOUS!
3) Flying Pie Pizza on Division
4) Legin on 82nd & Division
5) Wink's in Troutdale (but only when I'm craving huge portions of greasy food that is really bad for me!)
6) The Steak & Chophouse downtown for cheap Happy Hour appetizers
7) Jen, MQ & Nancy's house :-)
8) Mother's
9) The Alameda Brew Pub
10) Kennedy School (though more for the cool building than the actual food - not that it's bad)

Ok. There are some to get us started. I'm sure I'll think of more later. What are your favorite restaurants? Any recommendations? (I'm looking for a good Chinese restaurant.)

Food Blogs

Did everyone see the article in last Tuesday's FOODday about food blogs? Is anyone else experiencing a temporary loss of comprehension of the word "Food" after reading the title of this post and that last sentence? Food Food Food. Hah! What IS that???
Uh, anyway, here's a link to the part of the article that had links to other blogs. I haven't checked them out yet, myself, but I'm sure there's something good in there!

Sunday, March 13, 2005

Easy Moist Cornbread

We tried this tonight for the first time and I thought it came out pretty well, though I think it might have done with a few more minutes in the oven. I'd never made any kind of cornbread before and thought it was done. It is supposed to be a sweet, super moist bread, so maybe it really is just that moist. It reminded more of a cross between the texture of the corn meal stuff that they cook in corn husks in Mexican restaurants and bread, but maybe it was just underbaked. Either way, it is good, fast and easy.

1 box Jiffy corn muffin mix
1 1/2 tsp. dried onion flakes (I used onion powder and it was just fine)
1 egg
1/4 cup oil
1/2 to 1 cup shredded cheddar
1 can cream style corn
1 can diced green chiles

Mix it all together, dump it in a greased 8" pan & bake at 400 until done (about 20 minutes)

Sunday, March 06, 2005

Green Chicken Curry

Green Curry
Originally uploaded by lesliegardner.
Me, I used sauteed tofu instead of chicken. I also added those cute little round green Thai Eggplants because I ran across them at Uwajimaya.

1# boneless chicken breast, cut into small strips
1 14oz can coconut cream
1 8oz can sliced bamboo shoots
2T green curry paste (I find that 1T is plenty of the brand I'm using)
2T vegetable oil
4 fresh or dried kaffir lime leaves
2T sugar
2T fish sauce
1/2C fresh thai basil leaves
1sm green bell pepper, sliced
2 fresh chili peppers (optional)

Saute curry paste in oil on low heat until curry becomes aromatic. (high heat will burn curry paste)
spoon the thick and creamy part of the coconut cream from the can. Add to the curry. Increase heat. Stir and mix well, cooking unitl the coconut cream blends well with the curry (about three min)
Add chicken. Increase heat to high. stir and cook for three more min.
Add kaffir lime leaves, bamboo shoots, and the rest of the coconut cream. Stir and mix will. Cook until the chicken is done.
Add fish sauce and sugar to taste. Add green pepper, chili peppers, and basil leaves, stir and cook to a boil. Continue cooking for one more minute. Remove from heat. serve over steamed rice.

Galangal Chicken Soup

Originally uploaded by lesliegardner.
This is my favorite Thai soup of all time and this recipe is surprisingly on par with what you get in Thai restaurants. You can buy all the harder to find ingredients at Uwajimaya, although I think if you feel like paying twice the money, you can also get them at Whole Foods downtown. I used sauteed tofu instead of chicken.

1C cut up chicken breast
1 can coconut cream (14oz)
1C chicken broth (I used veggie broth)
1/2C sliced fresh mushrooms
1 fresh tomato cut into 8 wedges
4 kaffir lime leaves
2 stalks lemongrass, cut into sections
1 chunk galangal, sliced
3-4 T fish sauce
juice from 1 lg fresh lime
4 fresh chile peppers (2 if you like less heat)

Heat chicken broth in large saucepan to boiling
add chicken, lime leaves and lemongrass and boil until chicken is cooked
add cocount cream - bring to boil
add mushroom & tomato - boil
add fish sauce, lime juice, chili. remove from heat. serve at once.

Silken Tofu Cheesecake

tofu cheesecake
Originally uploaded by lesliegardner.
I would actually recommend thinking of this as "Tofu Pie" or something. It's not so nice if you're expecting cheesecake. Pretty good otherwise! And not that bad for you as desserts go!

1/4C graham cracker crumbs (to heck with that! I used a storebought Keebler cookie crust)
3/4C egg substitute (equivalent to three whole eggs)
10.5 oz silken firm tofu, drained and cubed
8T granulated sugar
1T lemon juice
1t vanilla
1C nonfat ricotta cheese
fresh berries (as you can see, I went for the chocolate sauce instead)

Preheat oven to 325
Spray bottom of an 8" springform pan or pie pan with nonstick cooking spray. Evenly spread graham cracker crumbs on bottom of pan. (OR - Take lid off of premade crust - discard)
Blend egg substitute, tofu, sugar, lemon juice, vanilla and ricotta in a blender until smooth.
Pour into pan and bake 35-40 min. (I needed to leave it in for more like an hour...it just refued to set in the middle). Remove from oven and cool 15 min at room temp. Refrigerate for at least 1 hr. Top with fresh fruit (or chocolate sauce!!)

Per serving:
calories 128
protein 10.2 g
fat 2.1g
sat. fat .4g
cholesterol 4mg
sodium 96mg
carbs 18.3g
fiber .1 g