Friday, March 16, 2012
four and twenty blackbirds baked in a pie: red lentil rice cakes with tomato salsa
four and twenty blackbirds baked in a pie: red lentil rice cakes with tomato salsa: for the salsa 3 cups finely chopped plum tomatoes 1/4 cup chopped fresh basil 1 tablespoon good balsamic vinegar 2 teaspoons capers 1/...
red lentil rice cakes with tomato salsa
for the salsa
3 cups finely chopped plum tomatoes
1/4 cup chopped fresh basil
1 tablespoon good balsamic vinegar
2 teaspoons capers
1/4 teas salt
cakes
i love this vegetarian recipe i make it often
5 cups water divided
1 cup small red lentils
1/2 cup basmati rice
2 tablespoons olive oil
1/2 cup chopped red pepper1/2 cup finely chopped red onion
1/2 teaspoon fennel seeds crushed
2 cloves garlic minced
3/4 cup shredded part skim milk mozzarella cheese1/4 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teas black pepper
2 large egg whites
to fix the salsa combine first five ingredients set aside @ room temp
to fix the cakes
bring 4 cups water and lentils to a boil in a med saucepan reduce heat and simmer 20 minutes or until tender
drain and rinse with cold water
place lentils in a large bowl
combine the remaining one cup water and rice in med saucepan bring to a boil cover and reduce heat and simmer 18 minutes or until the water is absorbed cool 10 minutes add to lentils
heat 1 teaspoon olive oil in a skillet over medium high add bell pepper onion fennel seeds and garlic and saute 2 minutes or till tender cool 10 minutes add to lentils and rice add the cheese and remaining ingredients stirring until well combined let sit 10 minutes wipe the skillet clean with paper towels heat 2 teas oil over med heat spoon half of the rice mixture by 1/3 cupfuls into pan spreading to form 6 3 inch circles cook 5 minutes or till lightly browned carefully turn the cakes over and cook 5 more minutes repeat process with remaining 1 tablespoon olive oil and the remaining rice mixture serve with the slasa serves six im going to cut the recipe in half
3 cups finely chopped plum tomatoes
1/4 cup chopped fresh basil
1 tablespoon good balsamic vinegar
2 teaspoons capers
1/4 teas salt
cakes
i love this vegetarian recipe i make it often
5 cups water divided
1 cup small red lentils
1/2 cup basmati rice
2 tablespoons olive oil
1/2 cup chopped red pepper1/2 cup finely chopped red onion
1/2 teaspoon fennel seeds crushed
2 cloves garlic minced
3/4 cup shredded part skim milk mozzarella cheese1/4 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teas black pepper
2 large egg whites
to fix the salsa combine first five ingredients set aside @ room temp
to fix the cakes
bring 4 cups water and lentils to a boil in a med saucepan reduce heat and simmer 20 minutes or until tender
place lentils in a large bowl
combine the remaining one cup water and rice in med saucepan bring to a boil cover and reduce heat and simmer 18 minutes or until the water is absorbed cool 10 minutes add to lentils
heat 1 teaspoon olive oil in a skillet over medium high add bell pepper onion fennel seeds and garlic and saute 2 minutes or till tender cool 10 minutes add to lentils and rice add the cheese and remaining ingredients stirring until well combined let sit 10 minutes wipe the skillet clean with paper towels heat 2 teas oil over med heat spoon half of the rice mixture by 1/3 cupfuls into pan spreading to form 6 3 inch circles cook 5 minutes or till lightly browned carefully turn the cakes over and cook 5 more minutes repeat process with remaining 1 tablespoon olive oil and the remaining rice mixture serve with the slasa serves six im going to cut the recipe in half
Thursday, March 15, 2012
four and twenty blackbirds baked in a pie: Parmesan crusted pork chops
four and twenty blackbirds baked in a pie: Parmesan crusted pork chops: short blog today sporting a cold and i have tests scheduled for tomorrow praying all will be ok cant eat after midnight lost my key...
Parmesan crusted pork chops
Wednesday, March 14, 2012
four and twenty blackbirds baked in a pie: blue cheese stuffed chicken with roasted a red pep...
four and twenty blackbirds baked in a pie: blue cheese stuffed chicken with roasted a red pep...: 2 oz blue cheese 1 tablespoon sour cream 1 teaspoon lemon juice 2 chicken breast halves 1/4 cup unbleached flour 2 tablespoons milk 1 ...
blue cheese stuffed chicken with roasted a red pepper sauce
2 oz blue cheese
1 tablespoon sour cream
1 teaspoon lemon juice
2 chicken breast halves
1/4 cup unbleached flour
2 tablespoons milk
1 large egg lightly beaten
1 cup panko
1 and 1/2 tablespoons butter
1 roasted red bell pepper or 6 tablespoons jarred i prefer the fresh
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon Tabasco
preheat oven to 350
combine first 4 ingredients in a small bowl cut a pocket into the thickest part of each chicken breast stuff the blue cheese mixture evenly into the pockets
place the flour in a small bowl combine the egg and milk in a shallow dish place the panko in a shallow dish working with one breast @ a time dredge the chicken in the flour then dip in the egg than coat in the panko repeat with remaining breast
heat a large oven proof skillet over medium high heat add 1 tablespoon of the butter swirl to coat the pan arrange the chicken in the pan cook 5 minutes till golden brown turn the breast over place the skillet in the oven bake at 350 for 20 minutes or until done
combine the roasted peppers( i roast mine in a hot oven till they blister then let them cool in a paper bag remove the skin and seeds) combine the remaining 11/2 teaspoons butter water Worcestershire and the garlic in a small sauce pan until the butter melts remove from heat stir in hot sauce serve with the chicken I also like to serve these with garlic smashes new red potatoes and a green of choice i found this recipe awhile back in a cooking light magazine but i have made a few of my own tweaks
1 tablespoon sour cream
1 teaspoon lemon juice
2 chicken breast halves
1/4 cup unbleached flour
2 tablespoons milk
1 large egg lightly beaten
1 cup panko
1 and 1/2 tablespoons butter
1 roasted red bell pepper or 6 tablespoons jarred i prefer the fresh
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon Tabasco
preheat oven to 350
combine first 4 ingredients in a small bowl cut a pocket into the thickest part of each chicken breast stuff the blue cheese mixture evenly into the pockets
place the flour in a small bowl combine the egg and milk in a shallow dish place the panko in a shallow dish working with one breast @ a time dredge the chicken in the flour then dip in the egg than coat in the panko repeat with remaining breast
heat a large oven proof skillet over medium high heat add 1 tablespoon of the butter swirl to coat the pan arrange the chicken in the pan cook 5 minutes till golden brown turn the breast over place the skillet in the oven bake at 350 for 20 minutes or until done
four and twenty blackbirds baked in a pie: french toast
four and twenty blackbirds baked in a pie: french toast: 4 slices of good quality bakery bread sliced 3/4 of an inch 4 eggs lightly beaten with !/4 cup milk 1 teas vanilla 1/2 teas cinnamon 2 t...
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