Recent Recipes and Photos

Here are a few of the tasty things I've made in the last week or so. The first is from the Magazine Everyday Food. The rest are from www.recipezaar.com:

Creamy Garlic Salad Dressing Recipe
This is a super easy salad dressing. It's suprisingly creamy given that there's no cream, buttermilk, or mayonaise in it. I highly recommend it. I easily doubled it the other day, but didn't completely double the oil.

SERVES 3 -4

3 tablespoons olive oil
1 tablespoon white wine vinegar (white vinegar is fine)
1 tablespoon Dijon mustard
1 garlic clove
fresh herb (optional)

Mix all ingredients and stir or shake vigorously.

Spicy Baked Sweet Potato "Fries"

SERVES 4

2 medium sweet potatoes, washed and cut lengthwise into strips 1/3 inch on each side
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon onion powder

Preheat oven to 450°F With aluminum foil or parchment paper, line a cookie sheet.
In a medium bowl, combine sweet potatoes with olive oil and seasonings. Mix well to evenly coat potatoes. Place potato strips on the foil or parchment lined cookie sheet and leave space between strips for even baking.
Bake for approximately 15 minutes or until potatoes become crispy. Turn strips every 5 to 7 minutes as needed. Serve immediately.

Black Bean And Corn Salad Recipe

No picture for this one. I took it for lunch last week.

SERVES 4 for a light main dish or 8 for a side dish

2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Mix all ingredients and chill overnight.

Chicken and Egg on Rice (Oyako Donburi)

This is a typical Japanese dish that Scott has made before. It was the first time I'd made it. I, of course, left out the mushrooms. The pictures didn't turn out that well, but you get the idea.

SERVES 4

12 ounces boneless skinless chicken breasts
4 eggs
4 dried shiitake mushrooms
1 onion
Simmering Sauce
1/2 cup water
4 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sugar
5 cups cooked rice
cilantro, for garnish (optional)

Cut the chicken breast into thin slices.
Soak dried shiitake mushrooms in lukewarm water until soft.
Cut off hard stems and cut in halves.
Cut onion into thin slices.
Chop cilantro.
In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
Cook until the egg is set, about 1 minute on low heat.
Sprinkle cilantro on top.
To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
Pour simmering sauce over and serve immediately.
Spoon out 1/2 servings as needed.

Roasted Sugar Snap Peas Recipe



SERVES 6

1 lb sugar snap pea (also called sugar peas, these peas are not shelled, as the entire pod is eaten)
1 tablespoon extra virgin olive oil
coarse salt
2 tablespoons chopped fresh chives

Preheat broiler.
Line a large baking sheet with aluminum foil.
Toss peas with olive oil on prepared baking sheet.
Spread peas in a single layer.
Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
Remove from oven and transfer to a serving bowl.
Sprinkle with coarse salt and chives.
Serve immediately.