No Slivers Here

May 26, 2009

Roasted Asparagus

Filed under: Side Dishes, Vegetables — Tags: — bettylou79 @ 11:20 pm

A few weekends ago for Mother’s Day weekend we did a combination Mother’s Day dinner and a birthday dinner for my husband.  My mom and her boyfriend came down to our place for dinner.  They were on their way to the airport for their flight the next morning to Mexico for a week.  Must be rough huh!?  So the meal had to be things that both my mom and my husband would enjoy as well as her boyfriend.

I went to the Farmer’s Market the Saturday before my mom came down.  I thought that Asparagus would go well with the Baked Pasta I was making for dinner.  My husband’s friends had just told us about how much they loved roasted asparagus and how they will never boil it again after having it this way.

Amidst all my cooking, it was the busiest day ever, I assigned my husband the task of finding a recipe for roasted asparagus.  He hit the jackpot with this one!  He even prepared this recipe because I was frosting his birthday cake (recipe coming soon).

I strongly suggest you try this recipe, even if you say you don’t like asparagus, you might surprise yourself!  Enjoy!

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Roasted Asparagus

source: Simply Recipes

Ingredients

  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Kosher Salt
  • Freshly grated black pepper
  • Lemon juice

Method

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

roasted-asparagus-1.jpg roasted-asparagus-2.jpg

2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Serves 4.

Chicken, Cashew, and Red Pepper Stir-Fry

Filed under: Chicken, Chinese, Main Dish — Tags: , — bettylou79 @ 10:00 pm

I think I go through phases of foods that I become obsessed with for while.  For some reason any time I see an Asian inspired recipe in a magazine I am compelled to make  it!  I love how easy stir-fry is to toss together.   My husband and I got married almost 3 years ago and we received a wok as a shower gift.  Sadly the poor thing is still in it’s box in the closet that we have dubbed my teaching closet and the wedding gifts that we have no room for yet closet!  So look for more stir-fry recipe when that walk gets a new home in the kitchen when we move into a larger house/apartment this summer!

I suggest you try this when you’re in the mood for a light but great meal! I love what the cashews add to this recipe.

Enjoy!

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Chicken, Cashew, and Red Pepper Stir-Fry

source:  Cooking Light

Ingredients

  • 3 3/4  teaspoons  cornstarch, divided
  • 2  tablespoons  low-sodium soy sauce, divided
  • 2  teaspoons  dry sherry
  • 1  teaspoon  rice wine vinegar
  • 3/4  teaspoon  sugar
  • 1/2  teaspoon  hot pepper sauce (such as Tabasco)
  • 1  pound  chicken breast tenders, cut lengthwise into thin strips
  • 1/2  cup  coarsely chopped unsalted cashews
  • 2  tablespoons  canola oil
  • 2  cups  julienne-cut red bell pepper (about 1 large)
  • 1  teaspoon  minced garlic
  • 1/2  teaspoon  minced peeled fresh ginger
  • 3  tablespoons  thinly sliced green onions

Preparation

1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.

2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.

3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.

4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.

Lemon-Blueberry Muffins

Filed under: Breakfast, Fruit — Tags: , , — bettylou79 @ 9:35 pm

Last week I was in the mood to bake and muffins were the first thought that came to mind.  I love how simple muffins are to put together and then they just go into the oven.  I love them!  I was also inspired by the blueberries that I spied in my freezer.

I consulted my mini library of cookbooks for a recipe that I liked but finally decided to head to my other trusted friend, Cooking Light.  I loved how moist and fluffy these muffins were.  I was amazed at the amount of power behind the tablespoon of lemon zest.   I didn’t think that it would be enough but it was wonderful.  I froze half of these and my husband and I ate the rest as dessert or breakfast for a few days.

I strongly suggest you make these.  I think these would be great for a brunch.  Enjoy!

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Lemon-Blueberry Muffins

‘Source: Cooking Light

Ingredients

  • 2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/4  cup  butter
  • 1 1/4  cups  low-fat buttermilk
  • 1  large egg
  • 1  tablespoon  grated lemon rind
  • 1  cup  blueberries
  • Cooking spray
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  powdered sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

May 22, 2009

Cinnamon Oat Pancakes

Filed under: Breakfast, Main Dish, Uncategorized — Tags: — bettylou79 @ 12:46 pm

These were delicious and very filling.  My husband and I thought they would be great on a day when you’re going to be doing a lot of work out in the yard or another busy outside activity.  These definitely stick to your ribs.

I’m always on the look out for new breakfast food recipes and these fit the bill.  The recipe came from Everyday Food and it even tells you how to freeze them, which I did and I’ve already enjoyed some of the leftovers from the freezer.  We loved the nutty smell and taste that the oatmeal adds to the pancakes.  They also reminded us of some blue corn pancakes that we had a few years ago from a mix that we got from my husband’s brother for a gift.

I strongly suggest you make these before your next camping trip or outdoor project.

Enjoy!

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Cinnamon Oat Pancakes

source: Everyday Food

Ingredients

Makes 20

  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups old-fashioned rolled oats
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus more for skillet

Directions

  1. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
  2. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

May 13, 2009

Thai Peanut Turkey Burgers

Filed under: Main Dish, Thai, Turkey — Tags: , , — bettylou79 @ 8:58 pm

Oh my goodness!  I have just found a new favorite recipe for ground turkey!  I’m so glad I tried this recipe.  When this popped up in my Google Reader I had to try it soon.  This recipe came from Cara’s Cravings.  I strongly suggest you head over there and check out her yummy treats!  My local grocery store has had several sales on ground turkey.  I just can’t resist the buy one get one free sale, especially when it comes to meat!  Needless to say, there are a few pounds of ground turkey waiting in my freezer again! I loved the taste of the peanut butter and the chili garlic sauce.  The shredded carrots added a nice touch and flavor.

My husband and I enjoy Thai food so I knew this recipe would be right up our alley.  I made these burgers a few weekends ago when we had company for the weekend.  They enjoyed them too.  These burgers worked well in my fabulous grill pan.  As you can tell from the pictures I served them with sweet potato fries from Trader Joe’s.  I should have bought 2 packages, we loved them so much!

Enjoy!

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Thai Peanut Turkey Burgers

Source:  Cara’s Cravings

Serves 2

Ingredients
8oz ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1 tsp chili garlic sauce
2 tbsp natural peanut butter
freshly ground salt & pepper
1/2 tsp ground ginger

2 tbsp light mayonnaise
handful of cilantro, finely minced
1-2 tsp chili garlic sauce

hamburger buns of your choice
mixed greens

Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro-chili mayo and greens.

Butterscotch Bars

Filed under: Cookies, Dessert — Tags: — bettylou79 @ 11:55 am

I’m always on the look out for new cookie or bar recipes so when I saw this lightened up recipe in Cooking Light I knew I would be trying it soon.   I love butterscotch pudding  but not candy.  Something about the taste of butterscotch is comforting to me.  I remember my mom serving it still warm from the pan.  Yummy!

These bars did take some time to put together because you make a crust and you also have to melt the butterscotch chips and condensed milk.  These bars are delicious but I recommend that you have a napkin and  glass of milk near by too.  My husbands’ coworkers were lucky enough to be the recipients of half of the pan of Butterscotch Bars.

Enjoy!

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Butterscotch Bars

source:  Cooking Light

Ingredients

  • 1  cup  packed brown sugar
  • 5  tablespoons  butter, melted
  • 1  teaspoon  vanilla extract
  • 1  large egg, lightly beaten
  • 9  ounces  all-purpose flour (about 2 cups)
  • 2 1/2  cups  quick-cooking oats
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • Cooking spray
  • 3/4  cup  fat-free sweetened condensed milk
  • 1 1/4  cups  butterscotch morsels (about 8 ounces)
  • 1/8  teaspoon  salt
  • 1/2  cup  finely chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

May 7, 2009

Salmon with Maple-Lemon Glaze

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 12:17 pm

I’m always on the look out for new salmon recipes and when I spotted this one I knew I wanted to try it.   I loved that I had all of the ingredients on hand too!  This recipe came together quite quickly but I did have to make some modifications because of my kitchen equipment.  The recipe directs you to cook one side of the salmon in the pan on the stove and then flip the salmon over and place the pan in the oven.  Sadly, I don’t own a pan that can be put in the oven.  If I had known almost 3 years ago that I would want/need better pans I would have registered for them!  Argh!  So, needless to say, I cooked the salmon in the pan and then transferred it to a baking pan and put it in the oven.

Enjoy!

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Salmon with Maple-Lemon Glaze

source: Cooking Light

Ingredients

  • 2  tablespoons  fresh lemon juice
  • 2  tablespoons  maple syrup
  • 1  tablespoon  cider vinegar
  • 1  tablespoon  canola oil
  • 4  (6-ounce) skinless salmon fillets
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray

Preparation

1. Preheat broiler.

2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.

3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.

4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

May 5, 2009

Garden Harvest Cake

Filed under: Bread, Breakfast, Dessert, Fruit, Vegetables — Tags: , , , — bettylou79 @ 12:26 pm

I’m always in the mood for new bread or cake recipes and when I spotted this one in Cooking Light I knew I would be trying it soon.  It was also a great excuse to use my stoneware loaf pan again!  This cake was so tender and moist.  I loved how sweet it was too.  It smelled just like fall when it was baking. Memories!

I did learn that I should trust the recipe.  When it says that 1 carrot shredded will equal 1/2 of a cup, believe it!  I bought double the amount called for of apple, zucchini and carrots.  So, I ended up doubling the recipe.  I kept one loaf and sent the other with my husband to his work. If you double the recipe I suggest using a food processor to shred the apples, zucchini and carrots.  It will go much faster than by hand (I know from experience)!

Enjoy!

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Garden Harvest Cake

source: Cooking Light

Ingredients

  • 4.5  ounces  all-purpose flour (1 cup)
  • 3/4  cup  sugar
  • 2  teaspoons  ground cinnamon
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  grated peeled Granny Smith apple (about 1 medium)
  • 1/2  cup  grated carrot (about 1 medium)
  • 1/2  cup  shredded zucchini
  • 1/4  cup  chopped walnuts, toasted
  • 1/4  cup  canola oil
  • 1/4  cup  nonfat buttermilk
  • 2  large eggs
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

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