Cooking Hussy

Tasty

Swiss Chard with Sun-Dried Tomatoes and Gorgonzola January 31, 2008

Filed under: Salad/Side,Vegetarian — cookinghussy @ 8:48 am

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I’m sure I could have staged this picture better, but I was just so hungry and it smelled so tasty that I couldn’t wait. I have been cooking swiss chard a lot lately. It’s heartier than spinach and doesn’t shrink up as small when sauteed, which I like. It’s obviously very nutritious and filling. Last night I substituted swiss chard for Broccoli Rabe in this recipe.

1 bunch swiss chard, cut out the center stem, cut into pieces and wash
1 T. olive oil
1/3 cup sun-dried tomatoes, rinsed of oil and sliced
1 tsp. red pepper flakes
1-2 T. gorgonzola cheese
Salt and Pepper

Saute swiss chard in olive oil in a big skillet on medium high heat. Once it starts to wilt, toss in the sun-dried tomatoes and salt/pepper and red pepper flakes. Turn off the gas and top with gorgonzola. Toss to mix in and serve immediately.

Notes: Note only did this taste great, the colors were beautiful. The green, red and white really worked well together.

Servings: 2 big servings

 

Mini Egg Quiches January 30, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:18 am

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I wanted to make some healthy breakfast quiches/casseroles that were filling enough to last me to lunch. I threw together these mini quiches and the taste great and are filling for a nice breakfast.

5 whole eggs, 2-3 egg whites
3/4 cup milk
1 cup broccoli, cut into pieces
3/4 cup mushroom, sliced
1/2 cup cheese (I used Mozzarella)
Salt and Pepper to taste

Whip eggs and milk. Add vegetables and cheese and sprinkle with salt and pepper. Pour into silicon baking cups in a muffin tin. I filled 12 muffin cups and then had extra I baked in a regular pan. Bake at 350 degrees for 25-30 minutes, until the eggs are fully cooked. Pop out of silicon cups and store in the fridge. Warm in the microwave for 1-2 minutes in the morning and enjoy.

Notes: Any vegetable or meat or cheese can be added. These worked well with broccoli and mushrooms.

Servings: 7 +servings (I eat two mini egg quiches for breakfast.)

 

Portobello ‘Pizza’ January 29, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:58 am

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Last night’s meal of portobello pizzas with a big salad turned out better than I had hoped. It was very easy and very filling.

4 portobello mushroom caps
2-3 cups spinach – washed
3 cloves garlic, minced
1/2 jar pizza sauce
Mozzarella Cheese

Saute spinach in a little bit of oil, along with the garlic, until soft. Add pizza sauce and mix in. On a cookie sheet, place a sheet of foil and spray with a little oil. Place each mushroom, top side down, on the sheet. Fill each mushroom with spinach and sauce, adding more sauce if you’d like. Top with cheese and bake for 15-20 minutes at 350 degrees. Finish by broiling to give it a nice brown top. Serve with a big salad and enjoy.

Notes: This was stupid easy, cooked fast, and was quite healthy. The ‘toppings’ that go on the mushroom are endless. Next time I may try swiss chard and sundried tomatoes and make my own pizza sauce instead of using a can. I also won’t use as much cheese next time. Oops.

Servings: 4 servings

 

Taco Salad January 24, 2008

Filed under: Main Dish,Salad/Side — cookinghussy @ 9:18 am

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Taco Salad! It’s not even a recipe, it’s just  the easiest meal ever!

Ground venison – cooked
Taco seasoning (I just used a package)
Lettuce
Cucumber – diced
Green pepper – diced
Tomatoes – diced
Cheese – shredded (I used what I had on hand, which was some sort of hard, white cheese with no label. I think it was asiago. My cheddar had gone moldy. Oops)
Tabasco sauce

Cook meat and mix in seasoning. Put lettuce on a plate and top with veggies, meat and cheese. Shake on Tabasco sauce. Top with broken up tortilla chips if you want. Eat.

Notes: Lame recipe, I know. It tasted good though and I’m having taco salad for lunch today too.

Servings: 4 servings

 

Smoked Salmon on Toast/Cucumber January 22, 2008

Filed under: Appetizer,Main Dish — cookinghussy @ 9:17 am

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This is barely a recipe, but it’s one of my favorite easy and fast dinners that I thought I’d post it. We ate these along with edamame and sauteed swiss chard with a little soy sauce.  These would also be a great appetizer.

1 package of smoked salmon
1-2 pieces of toast, cut into pieces (or crackers, but we didn’t have any last night)
8 slices of seedless cucumber
Light cream cheese
Dill

Spread a little cream cheese onto each piece of toast or cucumber slice. Sprinkle dill on top of the cream cheese. Slice the smoked salmon and place a piece of salmon on each piece of cucumber or toast.

Notes: Yum. I *heart* smoked salmon.

Servings: 2 dinner servings

 

Thai BBQ Chicken January 21, 2008

Filed under: Main Dish — cookinghussy @ 8:12 am

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Last night I made chicken. It was ‘Thai’ inspired and the flavors were nice. I pared it with an easy salad of cucumbers and tomatoes in a lite Caesar dressing.

3/4 pound chicken breast
3 T. soy sauce
3 T. sherry
3 cloves garlic, minced and smashed into a paste
Handful of cilantro, washed and diced into small pieces
1 T. sugar (or splenda)
Salt and Pepper

Cut chicken into strips and marinate in mixture for at least 45 minutes in the fridge. I did mine in a large ziploc bag. Bake at 450 for 20 minutes then flip each piece and bake for another 20-25 minutes. Serve with a little cilantro on top.

Notes: This was a fine dish, but a bit dry. I’m not a big fan of cooking chicken like this, I normally like to have it mixed in with lots of vegetables or pasta. I’ve also decided that from this day forth, I will buy organic chicken, no matter the price. The chicken breast I used last night was enormous and terrifying. I can’t imagine what that ‘chicken’ looked like alive. Gross.

Servings: 2 servings

 

Butternut Squash Curry January 19, 2008

Filed under: Main Dish,Vegetarian — cookinghussy @ 8:43 pm

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I bought a couple butternut squash and finally had time to make them last night.  I threw in some different vegetables along with a curry recipe I found online.  As I was cooking, I added some extra seasonings as it was a bit bland to start with. It turned out well and made a whole lot of curry.

1 Butternut Squash – peeled, seeded and sliced into small cubes
1 head of broccoli – cut into pieces
1 package mushrooms – cut into pieces
1 package firm tofu – cut into pieces and baked
1 1/2 can coconut milk
1 onion – peeled and rough chopped
1 inch piece of ginger – peeled and rough chopped
3 cloves garlic
1 tsp chili
1 tsp tumeric
Salt and pepper

Drain tofu and cut into pieces. Place on a cookie sheet, sprayed with oil, and bake for 20 + minutes at 350. I do this to help dry it out and help it keep its form in the curry.

In a food processor, mix onion, garlic, ginger, seasonings and mix until smooth. Put into a big pot and heat for about 2 minutes. Add the squash and other vegetables along with the coconut milk and heat. Simmer for 20-30 minutes until the squash is cooked. At this point I tasted the curry and added some more curry paste to bump up the flavor as it was a bit diluted.

Serve with rice!

Notes: I probably won’t go to the trouble to make the curry paste again as it wasn’t flavorful enough for me. This was a great use of butternut squash though, and I will include that in my curries again.

Servings: 5-6 servings
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