We picked up Lili on Saturday the 19th. She is always hungry when she gets off the plane , so we went to BAngkok Thai. I had the sizzling chicken platter. Rob had pad thai which for him is nothing new and Lili had the spicy basil noodles with beef. It was a great meal. We always have a great time when we are together.
On Sunday we had a great meal of chicken with golden mushrooms and onions along with latkes, and swiss chard sauteed. The chicken dish is easy to make. Take four chicken breasts and brown them in olive oil. Remove them from the pan and then add 2 tbs. of olive oil. Saute 8 ounces of crimini mushrooms and 1 large sliced onion until tender. Add one can of golden mushroom soup and 1 c. of chicken broth and let it simmer for 30 minutes until the chicken is cooked through. You can find the latke recipe in an earlier post. thw swiss chard is steamed/ sauteed in some olive oil and water. Add some slivered almonds and balsamic vinergar. It is awesome.
Tuesday, December 29, 2009
Sitting at the Lodge
I'm sitting at the lodge at Mt. Rose. Rob and I had planned to ski today but my skis are in Reno and Lili's skis are on top of the car. So I guess I'll catch up on my blogging.
We left San Francisco on the 17th and headed to Reno. Doris was, I believe, ready to have us gone. I can't blame her. We got into Reno after we stopped at Roseville to see Kaaren. We ate at California Burger. I had a mushroom swiss burger and Rob had a carne asada burrito. It was great food. We met our friends Cindy and Jenny at the Terrace Bar at the Peppermill for drinks after we got in. On friday we went and saw Avatar with Tom and Elizabeth and then went to our fav indian restaurant, India Curry and Kebab.
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Tuesday, December 15, 2009
Lasagna
Rob really likes my lasagna. I don't make it too often because it can be pretty rich and filling. On Saturday we had lasagna.
1 cup of finely chopped celery
1 whole finely chopped onion
1 red pepper finely chopped
4 cloves of minced garlic
Saute this in 4 tbs. of olive oil until soft. Add 1 pound of ground beef and continue cooking until the meat is browned.
Add
2 - 14.5 ounce cans of stewed italian tomatoes
1 small can of tom[o paste
1/4 c. sugar
salt and pepper to taste
1-1/2 - 2 tbs. of italian seasoning.
Let simmer for 1 - 2 hours.
1 box no boil lasagna noodles
1 lb. cottage cheese
1 egg
1 lb. of sliced swiss cheese
8 oz. of grated parmesan cheese
In a 9 x 13 pan cover the bottom with a small amount of sauce. Layer with lasagna noodles, a layer of sauce, a layer of cottage cheese, and a layer of swiss cheese. Repeat this three times, and make sure your last layer is noodles. Cover with more sauce and parmesan cheese.
Bake at 375 for 45 - 60 minutes.
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Monday, December 14, 2009
We Just Keep On Cooking
After we went to the doctor on Thursday, it was time for comfort food. I made macaroni and cheese with chantrelles.
8 oz. of chantrelle mushrooms sauteed in 2 tbs. of butter.
3 tbs. of flour
1/4 c. butter.
Melt the butter and add flour creating a roux.
Add two cups milk slowly and stir until thick and almost at a boil.
Then add two cups of sharp cheddar cheese. Take the pan off the heat so that the cheese sauce doesn't break.
Add the liquid from the chantrelles.
Cook 8 oz. of macaroni in boiling, salted water. Cook for three to four minutes. Drain and then add it to the cheese sauce. Take bread crumbs and toss them with butter and then cover the top of the dish before you bake it. Put it in a dish and bake at 350 for 45 - 60 minutes.
Friday, the first night of chanukah, we had latkes, with steamed swiss chard and a roast chicken. You can check out the labels for my roast chicken recipe. I took the swiss chard and steamed it and added it with balsamic vinegar at the end.
Latkes: 3 potatoes, 1/2 onion, grated. Place this in a piece of cheese cloth and wring out as much liquid as possible. Add 1 tbs. flour and 1 egg. Mix together and form into small little pancakes. Heat some oil in a skillet on med-high and fry up the latkes.
8 oz. of chantrelle mushrooms sauteed in 2 tbs. of butter.
3 tbs. of flour
1/4 c. butter.
Melt the butter and add flour creating a roux.
Add two cups milk slowly and stir until thick and almost at a boil.
Then add two cups of sharp cheddar cheese. Take the pan off the heat so that the cheese sauce doesn't break.
Add the liquid from the chantrelles.
Cook 8 oz. of macaroni in boiling, salted water. Cook for three to four minutes. Drain and then add it to the cheese sauce. Take bread crumbs and toss them with butter and then cover the top of the dish before you bake it. Put it in a dish and bake at 350 for 45 - 60 minutes.
Friday, the first night of chanukah, we had latkes, with steamed swiss chard and a roast chicken. You can check out the labels for my roast chicken recipe. I took the swiss chard and steamed it and added it with balsamic vinegar at the end.
Latkes: 3 potatoes, 1/2 onion, grated. Place this in a piece of cheese cloth and wring out as much liquid as possible. Add 1 tbs. flour and 1 egg. Mix together and form into small little pancakes. Heat some oil in a skillet on med-high and fry up the latkes.
Birthday Dinner
Rob and I went out to dinner on the 7th for my birthday. We had dinner at a little tiny restaurant called Napoli. The Italian food was really good. I had portobello mushroom ravioli. It was quite good. Rob had veal piccata. It was nice.
On Sunday before we had chicken pot pie, I made a little appetizer with the part of the pie crust I didn't need.
Cook 4 oz. of chicken italian sausage -- and then crumble it on to the pie crust with 1/4 c. of tomatoes marinated in balsamic vinegar and 1 oz. of shredded manchego cheese. Bake at 400 for 15 minutes or until the cheese melts and the pie crust is golden.
On Tuesday, Rob was the chef again, and we had flash cooked tuna. We sauteed some fresh chantrelle mushrooms and cooked some brussel sprouts with sauteed onion and garlic. It was a quick easy, yummy meal.
On Wednesday, we had Leek and Potato Soup with Kielbasa. Wow this was a big winner. It just got better the day after.
2 lbs. red potatoes cut into small pieces
2 huge leeks -- sliced thinly and washed well
1/2 onion sliced thinly
16 oz. kielbasa sliced
3 cloves of finely chopped garlic
1 tbs fresh rosemary pulvarized
salt/pepper
8 c. chicken broth
1 tbs. flour
Cook kielbasa in 1 tbs. olive oil. Remove from the pan and add lek and onion in 2 - 3 tbs. more olive oil until soft. Add potatoes and garlic, and cook five minutes. Add 1 tbs of flour and and let cook for 5 minutes. Add broth and let simmer for 15 - 20 minutes. Take a potato masher and then mash 1/4 of the soup. Add back the kielbasa and simmer for ten more minutes. I also used the last of the bulk chicken italian sausage. I made a patty, cooked it and then added it to the soup -- in chunks at the last minute. I would eat this every day. I mean it. Every day.
We had leftovers for lunch, tuna sandwiches with the left over flash cooked tuna. Take a sour dough baguette and cover it with boursin cheese. This is an herb cheese spread. It's really good. Then put on a good bit of romaine leaf, or a mixture of baby greens, add the tuna and you have a great open faced sandwich.
So we've made the middle of the week.
On Sunday before we had chicken pot pie, I made a little appetizer with the part of the pie crust I didn't need.
Cook 4 oz. of chicken italian sausage -- and then crumble it on to the pie crust with 1/4 c. of tomatoes marinated in balsamic vinegar and 1 oz. of shredded manchego cheese. Bake at 400 for 15 minutes or until the cheese melts and the pie crust is golden.
On Tuesday, Rob was the chef again, and we had flash cooked tuna. We sauteed some fresh chantrelle mushrooms and cooked some brussel sprouts with sauteed onion and garlic. It was a quick easy, yummy meal.
On Wednesday, we had Leek and Potato Soup with Kielbasa. Wow this was a big winner. It just got better the day after.
2 lbs. red potatoes cut into small pieces
2 huge leeks -- sliced thinly and washed well
1/2 onion sliced thinly
16 oz. kielbasa sliced
3 cloves of finely chopped garlic
1 tbs fresh rosemary pulvarized
salt/pepper
8 c. chicken broth
1 tbs. flour
Cook kielbasa in 1 tbs. olive oil. Remove from the pan and add lek and onion in 2 - 3 tbs. more olive oil until soft. Add potatoes and garlic, and cook five minutes. Add 1 tbs of flour and and let cook for 5 minutes. Add broth and let simmer for 15 - 20 minutes. Take a potato masher and then mash 1/4 of the soup. Add back the kielbasa and simmer for ten more minutes. I also used the last of the bulk chicken italian sausage. I made a patty, cooked it and then added it to the soup -- in chunks at the last minute. I would eat this every day. I mean it. Every day.
We had leftovers for lunch, tuna sandwiches with the left over flash cooked tuna. Take a sour dough baguette and cover it with boursin cheese. This is an herb cheese spread. It's really good. Then put on a good bit of romaine leaf, or a mixture of baby greens, add the tuna and you have a great open faced sandwich.
So we've made the middle of the week.
Sunday, December 13, 2009
Cooking With A Partner
Rob and I are in San Francisco with his mom. We are waiting for a procedure and just generally taking care of things. Because we both have time, we are cooking together. Doris had her first procedure last Thursday as I mentioned in my last post.
On Friday the 4th, I made chicken soup. Doris wanted something light and this seemed to fill the bill.
Chicken Soup
1 chicken breast poached in chicken broth. Shred it when it is cool.
two large carrots cut into rounds
1 onion sliced thinly
1 cup of cooked rice
6 cups of chicken broth
21 seasoning salute, mrs. dash, any one of these kinds of seasoning mixes.
Saute onion and add the carrot, then add the chicken. Add the six cups of stock cook until the carrots are tender and then add the cooked rice. Let the rice come to temperature an then serve with crusty bread.
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On Friday the 4th, I made chicken soup. Doris wanted something light and this seemed to fill the bill.
Chicken Soup
1 chicken breast poached in chicken broth. Shred it when it is cool.
two large carrots cut into rounds
1 onion sliced thinly
1 cup of cooked rice
6 cups of chicken broth
21 seasoning salute, mrs. dash, any one of these kinds of seasoning mixes.
Saute onion and add the carrot, then add the chicken. Add the six cups of stock cook until the carrots are tender and then add the cooked rice. Let the rice come to temperature an then serve with crusty bread.
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A Continuation
On Saturday we had Dover Sole. Rob was the lead cook on this one. He took the sole which had just come in that day, and sauteed it in olive oil seasoned with garlic. He sauteed some mushrooms and added them as well. It was just lvoely and light. Doris was pleased. We had green beans and red potatoes to accompany. It was nice.
Sunday, the 6th, I made Chicken Pot Pie.
3 red potatoes
2 carrots
2 parsnips
Take the root vegetables and cut them into small dice and then put them in salted water to boil.
8 oz. of mushrooms
1 onion diced
1 zucchini
1 red pepper
2 cloves of garlic
Saute all these vegetables in 1 - 2 tbs. of olive oil.
Cut up one chicken breast in small pieces and add it to the sauteed veggie mixture along with one cup of cooked green beans.
When all the veggie are cooked put them in your dish and add one cup of golden mushroom soup. Put this in a 9 X 13 pan. Cover with two store bought pie crusts. Actually I used one and a half and kept the other half for later. Bake at 400 for 35minutes until the crust is golden and the contents are bubbly.
Sunday, the 6th, I made Chicken Pot Pie.
3 red potatoes
2 carrots
2 parsnips
Take the root vegetables and cut them into small dice and then put them in salted water to boil.
8 oz. of mushrooms
1 onion diced
1 zucchini
1 red pepper
2 cloves of garlic
Saute all these vegetables in 1 - 2 tbs. of olive oil.
Cut up one chicken breast in small pieces and add it to the sauteed veggie mixture along with one cup of cooked green beans.
When all the veggie are cooked put them in your dish and add one cup of golden mushroom soup. Put this in a 9 X 13 pan. Cover with two store bought pie crusts. Actually I used one and a half and kept the other half for later. Bake at 400 for 35minutes until the crust is golden and the contents are bubbly.
Friday, December 4, 2009
San Francisco, or really Novato
I'll be posting from San Francisco for awhile. My husband's mother has been diagnosed with a rather rare form of cancer, and we will be here for awhile. Yesterday we were in the city while we waited for her surgery. We spent sometime walking the streets around the hospital while we were waiting and found a couple of good places to eat on Divisidero street. The first was a Hunan place called Yum Yum. It was good. The food was fresh, Rob had fish and I had kung pao chicken. His was great. For dinner we had donburri at a sushi restaurant on Divisidero called Godzilla. Don burri is a kind of rice dish. You get a bowl filled with vinegary sushi rice and it is covered with just about anything. You can get egg don burri, chicken don burri, tuna don burri, seafood don burri. I had the tuna. The rice was covered with lovely thin slices of raw tuna. The ginger was excellent and it was a lot of food.
Today we went back to bring her home and had lunch at a Korean restaurant. I can't remember the name. but it was good.
Today we went back to bring her home and had lunch at a Korean restaurant. I can't remember the name. but it was good.
Tuesday, December 1, 2009
A New Way To Post
I'm trying this new way to post. We'll see if it works and then I can blog while I am away from my laptop.
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