I'm back! I've spent the last few days on an intensive project and if you've been looking for recipes, I'm sorry that I didn't update my blog.
Today, we're having Vegetarian Lasagna. This is a new recipe for me so I will update this blog entry later tonight with all the ingredients and directions.
Thursday, February 26, 2009
Thursday, February 19, 2009
Curried Chickpeas served with Basmati Rice
I have been making this dish since I was in university. Funny, I was on allrecipes.com and found a hauntingly similar recipe to mine and have taken the best of both and voila, here it is.
I cook the rice with cardamom pods just for added flavour . . . very aromatic.
Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!
INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
I cook the rice with cardamom pods just for added flavour . . . very aromatic.
Please keep in mind that I make adjustments to each family's orders according to their dietary needs. Enjoy!
INGREDIENTS
Serves 4
2 medium potatoes, cubed
2 carrots
1 medium yam
2 tablespoons olive oil
1 medium onion, diced
1 garlic clove, minced
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 can diced tomatoes
2 cups chickpeas, cooked
1/2 cup frozen peas
DIRECTIONS
Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in tomatoes and chickpeas. Stir in potatoes, carrots, and yams. Cover and simmer for 35 minutes until the vegetables are cooked through. Add peas 5 minutes before serving to warm. Serve over Basmati rice and enjoy!
Frittata served with Salad and Tatsu's Baguette
I've mixed up the dinner plans. Frittata was supposed to be served yesterday and Roasted Tofu & Broccoli today. Sorry for the confusion. I will be serving the Frittata tonight.
This is something I just whipped up one day. It was dinner time, there were no dinner arrangements (result of a busy day, I'm sure) and all of these ingredients were in my pantry. Lucky for me!
I've been making this dish from imagination so tonight, I'll be sure to measure out the ingredients so that you will have it for future reference.
Ingredients
Eggs
Milk (Almond, Goat's, Cow's, depending on the order)
Spanish Red Onions
Roasted Red Peppers
Marinated Artichokes
Pitted Black Olives
Salad Greens and Tatsu's Baguette
Cheers!
This is something I just whipped up one day. It was dinner time, there were no dinner arrangements (result of a busy day, I'm sure) and all of these ingredients were in my pantry. Lucky for me!
I've been making this dish from imagination so tonight, I'll be sure to measure out the ingredients so that you will have it for future reference.
Ingredients
Eggs
Milk (Almond, Goat's, Cow's, depending on the order)
Spanish Red Onions
Roasted Red Peppers
Marinated Artichokes
Pitted Black Olives
Salad Greens and Tatsu's Baguette
Cheers!
Tuesday, February 17, 2009
Pasta with Ricotta, Baby Spinach, & Toasted Almonds
Tonight's dinner is also from my friend Martha. I found this recipe on her website and it was originally published in Everyday Food, March 2004.
Actually, you will notice that many, many of my dinner ideas come from Martha. I will always reference the sources and I will always note any adjustments I make to the recipe on this blog.
Bon Appetit!
Prep: 5 minutesTotal: 20 minutes
Ingredients
Serves 6
1/3 cup almond slices
Coarse salt and freshly ground pepper
1 pound pasta-penne, rigatoni, fussili, etc.
2 garlic cloves, minced
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 350 degrees. Spread almond slices on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions.
In a saute pan, heat olive oil, add garlic until fragrant. Add spinach and 2 tablespoons of water and steam for 2 minutes. Add the ricotta cheese and season generously with salt and pepper. Toss well with the pasta. Serve immediately, topped with a little more ricotta, almond slices, and Parmesan.
Actually, you will notice that many, many of my dinner ideas come from Martha. I will always reference the sources and I will always note any adjustments I make to the recipe on this blog.
Bon Appetit!
Prep: 5 minutesTotal: 20 minutes
Ingredients
Serves 6
1/3 cup almond slices
Coarse salt and freshly ground pepper
1 pound pasta-penne, rigatoni, fussili, etc.
2 garlic cloves, minced
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
Directions
Preheat oven to 350 degrees. Spread almond slices on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions.
In a saute pan, heat olive oil, add garlic until fragrant. Add spinach and 2 tablespoons of water and steam for 2 minutes. Add the ricotta cheese and season generously with salt and pepper. Toss well with the pasta. Serve immediately, topped with a little more ricotta, almond slices, and Parmesan.
Monday, February 16, 2009
Shepherd's Pie
This recipe comes from my friend Martha. It was published in Everyday Food, November 2007. I found this recipe on her website. Enjoy!
Prep: 20 minutesTotal: 35 minutes
Ingredients
Serves 4
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
10 ounces frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup chicken stock and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Prep: 20 minutesTotal: 35 minutes
Ingredients
Serves 4
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
10 ounces frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup chicken stock and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.
Sunday, February 15, 2009
Welcome to Long Branch Supper Club Blog
Hello Friends,
Aaahhh, this is an exciting day for me. I'm getting with the program and I've got a "blog". I will keep you updated with the day's dinner recipe and healthy living tips. And of course, I would love your feedback.
This is a public blog so feel free to notify any of your friends who may be interested in my little community project.
Happy ordering and happy blogging with me!
Bon Appetit!
Jean
Aaahhh, this is an exciting day for me. I'm getting with the program and I've got a "blog". I will keep you updated with the day's dinner recipe and healthy living tips. And of course, I would love your feedback.
This is a public blog so feel free to notify any of your friends who may be interested in my little community project.
Happy ordering and happy blogging with me!
Bon Appetit!
Jean
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