INGREDIENTS:
1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
DIRECTIONS:
Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.
Monday, October 11, 2010
Chicken Fried Steak with Gravy
NGREDIENTS:
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk
DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.
In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.
Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.
4 beef round steaks (1 1/2 pounds), patted dry
Salt and pepper
1 cup flour
2 large eggs
1/2 cup vegetable oil
2 tablespoons butter
1 cup chicken broth
3/4 cup milk
DIRECTIONS:
Season the steaks with salt and pepper. Place 3/4 cup flour in a shallow bowl. In another shallow bowl, beat the eggs. Coat the steaks with the flour, then the egg, letting any excess drip off. Coat again with the flour.
In a large, heavy skillet, heat 1/4 cup oil over medium heat. Add 2 steaks and cook, turning once, until golden, 5 to 6 minutes. Drain on paper towels. Wipe out the pan. Repeat with the remaining 1/4 cup oil and 2 steaks.
Pour off the excess oil from the pan. Add the butter and melt over medium heat. Whisk in the remaining 1/4 cup flour for 1 minute. Gradually whisk in the chicken broth and milk until thickened, about 2 minutes. Season with salt and pepper, then spoon over the steaks.
Banana Walnut Muffins
INGREDIENTS:
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil
DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.
3/4 cup sugar
1-1/2 teaspoons cinnamon
1-1/3 cups flour 2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1/3 cup golden raisins
1 cup mashed banana (1 to 2 bananas)
1 cup whole milk yogurt
1 large egg
4 tablespoons unsalted butter, melted, or vegetable oil
DIRECTIONS:
Preheat the oven to 375°. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes.
Lemony Tuna Salad
INGREDIENTS:
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved
DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved
DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.
Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.
Parmesan Encrusted Tilapia with Lemony Green Beans
Ingredients
For the Tilapia
4 skinless tilapia fillets (1 pound total)
Freshly ground black pepper to taste
1 T dried basil
1/4 cup Parmesan cheese
2 t olive oil For the Green Beans
1/2 lb green beans, ends trimmed
1/4 cup fresh lemon juice
2 t freshly grated lemon zest
1 T olive oil
Directions
Preheat the broiler. Cut the tilapia fillets lengthwise into two pieces, then pat dry with a paper towel and season to taste with pepper. In a small bowl, combine basil and Parmesan cheese; set aside. In a large saucepan, bring water for beans to a boil.
Heat olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking. Sauté the fish for 3 minutes or until brown. Flip the fillets over and remove the skillet from heat. Dust the tilapia with the cheese mixture. Place the skillet under the broiler to finish cooking the fish and slightly brown the cheese, about 3 to 4 minutes.
As the fish cooks, add beans to boiling water. Lower heat and cook for 5 minutes or until bright green (beans should still be crisp). Drain beans and run under cold water. Shake off excess water and set aside.
Mix lemon juice, lemon zest, pepper, and olive oil in a medium bowl. Add green beans and toss to coat; warm for 30 seconds in the microwave. Divide fish fillets and green beans on two plates and serve.
For the Tilapia
4 skinless tilapia fillets (1 pound total)
Freshly ground black pepper to taste
1 T dried basil
1/4 cup Parmesan cheese
2 t olive oil For the Green Beans
1/2 lb green beans, ends trimmed
1/4 cup fresh lemon juice
2 t freshly grated lemon zest
1 T olive oil
Directions
Preheat the broiler. Cut the tilapia fillets lengthwise into two pieces, then pat dry with a paper towel and season to taste with pepper. In a small bowl, combine basil and Parmesan cheese; set aside. In a large saucepan, bring water for beans to a boil.
Heat olive oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking. Sauté the fish for 3 minutes or until brown. Flip the fillets over and remove the skillet from heat. Dust the tilapia with the cheese mixture. Place the skillet under the broiler to finish cooking the fish and slightly brown the cheese, about 3 to 4 minutes.
As the fish cooks, add beans to boiling water. Lower heat and cook for 5 minutes or until bright green (beans should still be crisp). Drain beans and run under cold water. Shake off excess water and set aside.
Mix lemon juice, lemon zest, pepper, and olive oil in a medium bowl. Add green beans and toss to coat; warm for 30 seconds in the microwave. Divide fish fillets and green beans on two plates and serve.
Tomato and Feta Salad
INGREDIENTS:
2 pints cherry tomatoes
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper
Thyme sprigs, for garnish
DIRECTIONS:
In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with the thyme.
2 pints cherry tomatoes
1/2 pound feta cheese, crumbled (about 2 cups)
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper
Thyme sprigs, for garnish
DIRECTIONS:
In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with the thyme.
Turkey Tortilla Casserole
INGREDIENTS:
2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature
DIRECTIONS:
Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.
Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.
2 limes, quartered
1 pound turkey breast cutlets
Salt
1 large onion, finely chopped
One 4-ounce can diced jalapeño chiles, liquid reserved
Two 14.5-ounce cans fire-roasted diced tomatoes
One 1-pound bag tortilla chips, lightly crushed
One 14.5-ounce can chicken broth
1 pound Mexican shredded cheese blend (about 4 cups)
1 cup sour cream, at room temperature
DIRECTIONS:
Preheat a grill pan to medium-high. Squeeze the limes over the turkey cutlets; season with salt. Grill the turkey until just cooked through, 3 to 4 minutes per side. Let cool, then slice into 2-inch-long strips.
Preheat the oven to 375°. In a large bowl, combine the onion, the jalapeños with their liquid and the tomatoes. Add the tortilla chips and turkey and toss well. Transfer the mixture to a greased 9-by-12-inch baking dish. Drizzle with the chicken broth and top with the cheese. Bake until the cheese is golden around the edges, about 40 minutes. Serve with the sour cream.
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