What’s cooking with Tina!

January 10, 2008

Chicken Parmigiana

Filed under: Uncategorized — Tina @ 6:09 pm
*Ingredients:*
2 skinless, boneless chicken breast halves
2 oz. dried bread crumbs
1 egg, beaten
3/4 (16oz.) jar spaghetti sauce
2 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese

*Directions:*
Preheat oven to 350 degrees. Dip chicken into egg beaters, then the
bread crumbs. Place chicken on a lightly greased cookie sheet and bake
for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish.
Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven for 20 minutes.

November 16, 2006

Two-Potato Pancakes

Filed under: Uncategorized — Tina @ 12:37 am

Ingredients:

1 white potato, 4 ounces, peeled and grated

1 sweet potato, 6 ounces, peeled and grated

2 egg whites, slightly beaten

1/2 cup scallions minced

1 teaspoon Italian seasoning

To Prepare:

In a large bowl, combine the potatoes, egg whites, scallions, and Italian seasoning.

Coat a large nonstick skillet with nonstick spray and warm the skillet for one minute over medium heat. Drop the potato mixture by tablespoonfuls into the skillet and flatten it slightly. (About half the mixture will fit in the skillet.)

Cook until the pancakes are golden and the potatoes are tender, 5 to 6 minutes on each side. Repeat with the remaining potato mixture, recoating the skillet with nonstick spray, if needed.

Yield: 4 Servings

September 19, 2006

Broccoli Soup with Cheddar Cheese

Filed under: Uncategorized — Tina @ 5:34 am

Ingredients

1/2 tablespoon olive oil

1/2 cup finely chopped celery

1 large onion, chopped

salt to taste

freshly ground black pepper

1 small russet potato

1 bay leaf

1/4 teaspoon dried oregano

about 1 quart low-sodium chicken broth or vegetable broth

5 cups broccoli florets

6 tablespoons shredded sharp cheddar cheese

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the piping hot soup in bowls, sprinkled with a tablespoon of cheddar cheese.

September 15, 2006

Shepherd’s Pie with Vegetables

Filed under: Uncategorized — Tina @ 9:44 pm

Ingredients

For the mashed potatoes:

3 Idaho potatoes, peeled and halved

3 cloves garlic, peeled

1/2 cup skim milk

Salt to taste

Freshly ground black pepper

For the vegetables:

2 tablespoons olive oil

1 medium onion, chopped

1/2 pound mushrooms, sliced

2 tablespoons flour

3 cups low-sodium vegetable broth

1 cup frozen peas

1 cup frozen corn

1 cup frozen cut carrots

1 cup frozen green beans

Cooking Instructions

For the potatoes:

1. Place the potatoes and garlic in a saucepan, cover them with water and add a pinch of salt.

2. Bring to a boil and simmer until the potatoes are tender, about 20 minutes.

3. Drain and mash the potatoes and garlic.

4. Stir in the milk and season to taste with salt and pepper.

For the vegetables:

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and mushrooms and cook until the vegetables are soft.

2. Stir in the flour and cook for 2 minutes more.

3. Slowly whisk in the vegetable broth. Bring the mixture to a boil, add the frozen vegetables and simmer for 3 minutes. Season the vegetable mixture with salt and pepper.

4. Pour the vegetables into a casserole dish. Spread the mashed potatoes over the vegetable mixture.

5. Place the dish on a cookie sheet and bake for 30 minutes or until the potatoes are lightly browned. Serve hot.

September 13, 2006

Rice Pudding

Filed under: Uncategorized — Tina @ 7:28 am

Ingredients

1/2 cup short grain white rice

3 cups skim milk, heated

1/2 teaspoon salt

2 teaspoons butter

1 teaspoon vanilla extract

1 teaspoon sugar

1/4 cup raisins

Cooking Instructions

1. Combine the rice, milk and salt in the top of a double boiler. Cover and allow the mixture to steam for about 1 hour. Make sure to stir frequently.

2. When the rice is tender, allow it to cool slightly and stir in the butter, vanilla, sugar and raisins.

September 8, 2006

Garlicky Risotto with Wild Mushrooms and Sage

Filed under: Uncategorized — Tina @ 8:26 pm

Ingredients

About 3 cups low-sodium vegetable or chicken broth

2 teaspoons olive oil

1/3 cup diced onions

1 cup sliced wild mushrooms, such as shiitake, cremini or oyster mushrooms

3 cloves minced garlic

1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage

1 cup Arborio rice

1/3 cup dry white wine

1/3 cup freshly grated Parmesan cheese

Salt to taste

Freshly ground black pepper

Cooking Instructions

1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate, medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes. Add the mushrooms and cook until they begin to brown around the edges, about 8 minutes. Add the garlic and sage and cook 2 minutes more.

3. Add the rice to the onion mixture, stir and turn the heat to low. Add the white wine and cook until the wine has reduced by half.

4. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

5. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

6. Divide the risotto into serving dishes and sprinkle with the remaining cheese.

Chicken Fricassee with Green Peppers and Tomatoes

Filed under: Uncategorized — Tina @ 5:16 pm

Ingredients

2 tablespoons olive oil

1 1/4 lbs. skinless, boneless chicken thighs

Salt to taste

Freshly ground black pepper

1/2 cup white wine

1 large yellow onion, sliced

2 cloves garlic, minced

1 green bell pepper, seeded and cut into thin strips

1 red bell pepper, seeded and cut into thin strips

1 medium carrot, finely chopped

1 stalk celery, finely chopped

2 cups chopped canned Italian tomatoes with their juice

12 ounces hot, cooked linguini

Cooking Instructions

1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.

2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.

3. Turn the heat to medium and add the onion. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.

4. Return the chicken to the skillet along with the green and red peppers, carrot, celery and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.

5. Serve the chicken fricassee in warm bowls over the hot pasta.

Rice Pudding Recipe

Filed under: Uncategorized — Tina @ 5:12 pm

Ingredients

1/2 cup short grain white rice

3 cups skim milk, heated

1/2 teaspoon salt

2 teaspoons butter

1 teaspoon vanilla extract

1 teaspoon sugar

1/4 cup raisins

Cooking Instructions

1. Combine the rice, milk and salt in the top of a double boiler. Cover and allow the mixture to steam for about 1 hour. Make sure to stir frequently.

2. When the rice is tender, allow it to cool slightly and stir in the butter, vanilla, sugar and raisins.

September 7, 2006

Broccoli Soup

Filed under: Uncategorized — Tina @ 2:19 am

INGREDIENTS:

1 onion, chopped

1 red bell pepper, chopped

1/2 cup (1 stick) butter or margarine

1/2 cup flour

6 cups chicken broth

1-1/2 cups shredded carrots (optional)

2 to 3 cups chopped fresh or frozen broccoli,

including stems and florets

2 bay leaves

1 cup milk or half-and-half

1/4 teaspoon cayenne pepper

Salt to taste

TO PREPARE:

Saute the onion and bell pepper in the butter in a stockpot until tender. Add the flour and mix well. Whisk in the broth to avoid lumps. Stir in the carrots, broccoli and bay leaves. Bring to a simmer over medium heat; reduce the heat to low.

Simmer until the broccoli and carrots are tender, stirring frequently. Discard the bay leaves. Stir in the milk, cayenne pepper and salt. Simmer just until heated through, stirring occasionally. Ladle into soup bowls.

NOTE: Fresh broccoli and carrots make a good combination

for this winter vegetable soup.

August 25, 2006

Mocha Freeze

Filed under: Uncategorized — Tina @ 5:35 pm

INGREDIENTS:

  • 6 ounces semi-sweet chocolate chips
  • 3/4 cup almonds
  • 1 pint whipping cream
  • 1/3 cup brandy
  • 2/3 cup chocolate syrup
  • 1 quart coffee ice cream, softened
  • Whipped cream and chocolate shavings for garnish (optional)

TO PREPARE:

  1. In a blender or food processor, coarsely chop chocolate chips and almonds.
  2. In a large bowl, mix whipping cream, brandy and chocolate syrup.
  3. Beat until thickened but not stiff.
  4. Fold in ice cream, chopped chocolate and almonds.
  5. Freeze, uncovered, until solid on top but still soft inside.
  6. Remove from freezer.
  7. Stir well to bring chips and almonds up from bottom of bowl.
  8. Cover and freeze until solid.
  9. Mixture will keep in the freezer for several months.
  10. To serve, spoon frozen mixture into individual serving dishes.
  11. Garnish with whipped cream and chocolate shavings, if desired.

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