Longwalkhome

Rating:
Day two and counting in our quest to have most dinners at home this month, and still successfully delicious.  Ryan has proven to be a chef extraordinaire already, I am quite impressed! Here is the recipe for you to give it a go…

Rosemary-Mustard Chicken

• Cooking Spray
• 2  4-ounce skinless, boneless chicken breasts
• 1/2 cup white wine
• 1 tbs. fresh or 1/2 tsp. dried rosemary
• 2 tbs. whole-grain mustard 
• Salt and pepper

1. Coat a nonstick pan with cooking spray.
2. Saute chicken over medium-high heat until browned, 2-3 minutes per side.
3. Deglaze pan with white wine; stir in rosemary and mustard.
4. Reduce heat; simmer 5 minutes, or until chicken is cooked.
5. Season with salt and pepper to taste.

Thyme Brown Rice

• 1 cup brown rice
• 1/2 tsp. dried thyme
• 1 tsp. olive oil (per 2 servings)

Happy New Year to All.

Today has rolled over yet another year, and to kick start Ryan and I (Kate) into a budget conscience, healthy life style, and slightly more kitchen focused year, we have decided to make January our month of no going out for dinner (mostly).

This will truly hurt, as we are accustomed to enjoying our favorite Capitol Hill haunts like: Mirch Masala, Bleu Bistro, The Elysian, The Honey Hole, and Padrino’s Pizza.  Ahh~ the good ol’ days.

The rules are simple.

1. Prepare your dinners at home.
2. Try to spend a reasonable amount at the store.
3. Actually follow the list in your hand, not your “yum, that looks tasty” sense.
4. Keep it healthy.

So with that in mind, here is our first meal recipe, and by the way, Ryan is a GREAT sous chef.

Pasta with Shrimp and Peas Rating:

• Whole-wheat pasta
• 1 tbs. olive oil
• 1/2 c. small shrimp (we de-tailed these for easier consumption)
• 1/2 c. chopped tomatoes (we used roma)
• 1 tsp. minced garlic
• 1/2 tsp. dried rosemary, crushed
• 1/4 tsp. crushed red pepper
• 3 tbs. frozen peas, rinsed and drained
• Grated Parmesan cheese

1. prepare pasta according to package directions.
2. Heat olive oil in a nonstick pan.
3. Add shrimp, tomatoes, garlic, crushed pepper, and rosemary, saute 5 minutes. Stirring occasionally.
4. Add peas; cook, stirring frequently, for 2 more minutes.
5. Toss shrimp mixture with cooked drained pasta. 
6. Top with Parmesan cheese.

Enjoy.

Husky (Chunky maybe considered offensive) CHICKEN POTATO SOUP
2 med. all purpose potatoes (about 1 lb.)
1 med. onion
4 tbsp. butter
1/4 c. flour
4 1/2 c. chicken broth
1/4 tsp. pepper
1 1/2 c. cooked chicken (about 1/2 lb.)
1 c. broccoli florets
1 1/2 c. milk
1 (16 oz.) can corn, drained

1. Peel the potatoes and cut them into 1/2″ cubes. Coarsely chop the onion.
2. In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring until wilted, 1 to 2 minutes.

3. Stir in the flour and cook, stirring constantly, until the flour and butter are completely blended, about 1 minute.

4. Slowly pour in the chicken broth, stirring constantly. When the mixture returns to a boil, add the potatoes and pepper. Reduce the heat to medium- low, cover the pan and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

5. Meanwhile, cut the chicken into 1″ cubes. Cut the broccoli into florets.

6. Increase the heat to medium and when the soup returns to a boil, stir in the chicken, milk, corn and broccoli. Cook until the broccoli is crisp tender and the chicken is heated through, 2 to 3 minutes longer. Recipe doubles well.

This was borrowed from: COOKS.COM

Scan of Original Recipe

I found this going through my Mom’s old recipe books. She got it when she was in grade school (early 60’s) and used it right up to before she passed away a few years a go. Makes me very happy that the recipe is a big hit with our friends here, would have made her proud.

Feel free to use it, hope you have as good results as we have had. If you happened to have had these from the original source at some point, I hope it makes you smile to try them now. Man, that sounded wussy.

In case you want to copy and can’t read the scan.
Chocolate Chip Cookies
Bake 10-12 Minutes at 375
1 Cup Shortening
1 Cup Brown Sugar
1 Cup White Sugar
2 Eggs
2 Teaspoons Vanilla
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Soda
1.5 Cups Oatmeal *
1 Cup Flaked Cocoanut
1 Pkg Chocolate Chips *

You May Substitute
* 1.5 Cup Rice Crispies
* 1 Pkg Butterscotch Chips

Ah Cranberries, I thought my love/hate relationship with you would never recover after your terrible mid-90’s albums. But, how can I stay mad at you?
Oh! You brought your friend, Chicken, along….sounds like a party.

Behold! A slower cooker recipe that feeds 6 (non-Hoffman’s).

Chicken breasts are cooked in the slow cooker, with cranberries and spices.
INGREDIENTS:
6 boneless, skinless chicken breasts
1 small onion, chopped
1 cup fresh cranberries
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons brown sugar or honey
1 cup orange juice
3 tablespoons flour mixed with 2 tablespoons cold water
PREPARATION:
Place all ingredients, except flour-water mixture, in the slow cooker/Crock Pot. Cover and cook on low 6 to 7 hours, until chicken is tender. Add flour mixture in the last 15 to 20 minutes and cook until thickened. Taste and adjust seasonings.
Serves 4.

Science has gone to far! Combining Butter with Nuts! Then taking the unholy spawn and using Squash to birth it.
STOP Playing God!

But if you happen to have some of this abomination around, try making Rice Stuffed Butternut Squash.

RICE-STUFFED BUTTERNUT SQUASH
prep: 40min
bake: 20min

1 small butternut squash ( 1-1/2 pounds)
3/4 c. cooked long grain and wild rice
1/3 c. ricotta cheese ( i used low fat)
3 Tablespoons dried cranberries
3 Tablespoons mango chutney
1 green onion, chopped
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter

Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place pulp side down in an 11-in. X 7-in. X 2-in. Bake, uncovered, at 350 degrees for 30 minutes.
Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-in. shell.
In a large bowl, combine the pulp, rice, ricotta cheese cranberries, chutney, onion, curry powder, salt and pepper. spoon into squash shells. Dot with butter. Bake for 15-20 minutes or until squash is tender. YEILD: 2 servings.

Hey, it’s fall. Know what that means, time for the savory goodness of soups and stew.
Enter, CURRIED PUMPKIN SOUP!

Saute some onions and curry powder with butter until tender. Slowing stir in some flower, then gradually add chicken broth and pumpkin. Bring it up to a boil, cook for a few minutes util thickend. Drop the heat, stir in some butter milk and ham. Leave he warming until everything is nice and warmed through.

You will need 2 green onions, sliced up. 3/4 teaspoon curry powder, 2 tablespoons butter, 2 tablespoons flour, 1 cup of chicken broth, 3/4 canned pumpkin, 1 cup of butter milk, 1/2 cup cuber fully cooked ham.

We live in a glorious Mecca of restaurants and Dining. Surrounding the stately Hoffman estate in all directions are restuarants, dinners, and Bars. You can’t swing a cat without hitting somewhere good to eat. Because of that, we haven’t so much as opened our oven since we moved in May.

Enter Project Snork Continue Reading »

New all time favorite place to get a good, reasonably priced, bite on the Hill.

Ali Baba Enterprises (heretofore to be called ABE) offers Mediterranean grub. But dang if it isn’t good stuff. We knocked off a chicken gyro and some falafel. The owner brought out some sweet tea, sage I think, that hit the spot.

ABE comes in a fair bit cheaper than the other Mediterranean offerings on the hill, is open earlier in the day during the week, and is right on par in terms of tastiness.
Also, any restaurant with “enterprises” in the name is pretty great.

Ali Baba Enterprises
408 Broadway E
Seattle, WA 98102
Capitol Hill Neighborhood
(206) 860-6826

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