- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches(small batches, ask me how I know), puree soup in a blender. Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
Wednesday, September 30, 2009
Posted by cookingkatie at 9:23 AM
Sunday, September 27, 2009
In need of some good comfort food this fall? I was! The hubby and I teamed up and made these fabulous pot pies the other night. They tasted so good, way better than frozen. I will warn you that these take a little bit of time to make, it is not a 20 minute meal. I halved the original recipe, which I found in this months Everyday FOOD by Martha Stewart, but used the full amount of veggies. I should have made the full recipe and baked it a couple days later, because Abe wanted potpie again, a couple of nights later.
- In a medium saucepan, melt butter over medium heat. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 tsp. salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
- Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture between four 12 ounce baking dishes; refrigerate until room temperature, about 20 minutes.
- Preheat oven to 375. On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 tsp. water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.
Posted by cookingkatie at 3:44 PM
Thursday, September 24, 2009
I am loving these quick and easy 20 minutes meals from Cooking Light!!! I have been so unmotivated to make big elaborate meals lately, so this has been a quick, healthy fix. I did change up the recipe a little and the prep went even faster. The flavor of this was just like a chicken burrito, but with out all the fat:)
- Sprinkle taco seasoning over both sides of chicken.
- Place a large non-stick skillet over medium heat until hot. Coat chicken with cooking spray.
- Add chicken to pan, and cook 7 minutes on each side or until chicken is done.
- Remove chicken from heat; sprinkle with cheese. Cover and let stand for 3-4 minutes or until cheese melts. Serve with Spanish Rice and Beans(recipe below).
- Combine rice, beans, and salsa in a saucepan and cook over medium heat for a 1-2 minutes or until thoroughly heated.
Posted by cookingkatie at 1:49 PM
Friday, September 18, 2009
This is an effortless dinner when you need a quick weeknight perk up meal. We had been car shopping all day and when we got home, cooking was the last thing I wanted to do. I found this recipe and had everything on hand, plus with us both pitching in it only took 20 minutes to make!! This is a cooking light recipe, and it tasted light and healthy...but still great! Abe couldn't get over the fact that it tasted so yummy without a lot of prep.
- Preheat broiler.
- Coat chicken with cooking spray; sprinkle with salt, pepper, and paprika. Place chicken on broiler pan coated with cooking spray. Broil 5 minutes per side or until done.
- Combine mayo, and remaining ingredients in a small bowl.
- Serve chicken with sauce.
- Combine all ingredients, tossing gently.
Posted by cookingkatie at 7:01 AM
Monday, September 14, 2009
YUM YUM! These babies fall right off the bone, after being slow-cooked for 6 1/2 hours. This was a perfect recipe for Monday night football, and I am going to make them for the next get together I go to. They were just too easy. The ingredient combo kinda freaked me out, but they turned out perfect and tender. I got this recipe from Sandra Lee Semi Homemade Slow Cooker Recipes 2. So it's kinda of a cheater recipe!
- Preheat broiler. Line heavy duty baking sheet with foil and set aside.
- Slice ribs into single bone portions. (My store sells them like this already!) Rub ribs with steak seasoning and place on prepared baking sheet, meat side up. Broil 6 inches from heat source for 10-12 minutes. Turn and broil additional 10-12 minutes.
- In a large bowl, stir together remaining ingredients. Using tongs, coat ribs, several at a time, with sauce and coat thoroughly. Place in a 5 quart slow cooker. Repeat until all ribs are well coated. Pour remaining sauce over ribs. (I just mixed the sauce in the bottom of the slow cooker and tossed the ribs in the sauce)
- Cover and cook on low for 6-8 hours. Strain and defat the cooking liquid. Serve as sauce on the side.
Posted by cookingkatie at 4:15 PM
Sunday, September 13, 2009
Need a good party treat? This is one of the easiest desserts I have ever made and they flew off the table at the last party I was at. I got this idea from Delicious Melicious Blog. Hers are way prettier, because I have no patience to drizzle chocolate....I just went with the dunk method, and I am sure they tasted the exact same. I am definitely going to make these again for parties, or maybe even just for desert for myself:)
Posted by cookingkatie at 1:29 PM
Wednesday, September 9, 2009
Aww so nice, my hubby made dinner for me the other night while I was busy doing baby classes!! He made Rachael Ray's Buffalo Chicken Chili, and wow was it good. He said it was pretty easy to throw together, and I could tell because he only used half of every utensil we own rather than all of them. We are going to make this again soon and make a double batch, ten we can freeze some for later when the baby comes!! He made the recipe exactly as written, but did not make the blue cheese tortilla chips, maybe next time!
Posted by cookingkatie at 8:01 AM
Sunday, September 6, 2009
These have come to be my best friends in the last couple days. Whenever I need a quick snack I grab one, and its perfectly fulfilling. I don't feel too bad about eating them because they are a cooking light recipe--HOORAY!! All the flavors in this cookie combine amazingly together. Go ahead try one. P.S. also a great way to use up ripe bananas:)
- Preheat oven 350.
- Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, oats, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
- Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. bake at 350 for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Posted by cookingkatie at 7:38 AM
Thursday, September 3, 2009
YUMM-O! I got this recipe out of one of my favorite cooking mags, Clean Eating. I had skimmed over this a couple months ago, and my friend Katie reminded me about it. I followed the recipe pretty close. She sauteed the veggies in a wasabi oil, which I think would have been fab. I just added a little red pepper flakes and Sriracha sauce for a little kick of heat. I also served this over barley, which is a nice change to rice!
- In a medium saucepan, bring 1 cup water to a boil. Add barley. Stir in vegetable broth. Reduce heat to a simmer and cook for about 30 minutes or until barley is tender. Remove from heat. Drain. Set aside and cool.
- Meanwhile, heat a wok or deep frying pan over medium heat until a drop of water sizzles. Add oil swish around pan and quickly add onion, scallions, shrimp, and soy sauce. Stir gently. Add zucchini, pepper and tofu and continue to stir. Add peas and stir until tender.
- Carefully plate shrimp stir fry over barley. Serve piping hot.
Posted by cookingkatie at 11:34 AM