About
This blog is dedicated as a repository of recipes for the 229th ward.
Feel free to post recipes to this blog as you experiment with those
fancy dinners for two or picnic in the park type feasts. Ideally this
will become a resource for dinner groups, I'm hungry moments, clever
dates, and I'm feeling experimental.
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Sweet Tomato Basil Bisque (www.shockinglydelicious.com)
ReplyDeleteIngredients:
5 TBS butter
1 large onion, peeled and finely chopped
5 TBS flour
2 (28 oz.) can of crushed, peeled tomatoes
3 tsps. dried dill weed
1 tsp. dried oregano
6 Cups low-fat, low-salt chicken stock (or vegetable stock if you're vegetarian)
5 TBS honey
3/4 Cups half-and-half or cream (or a mixture of both)
1/2 Cup parsley
Pinch of salt
Freshly ground pepper
Garnish: freshly chopped basil
Serves 6-8, depending on appetites. Yields 13 cups.
Instructions:
1. In a large soup pot, melt butter. Over medium heat, saute onions in butter, stirring occasionally, about 10 minutes. Onions should be translucent but not brown. Add flour and stir; it will look a bit pasty. Cook and stir for a minute or two until the paste (called a roux), begins to brown slightly.
2. Add tomatoes, dill, oregano, and stock. Bring to a boil, cover and simmer for 15 minutes. Add honey, cream, and parsley and return to a boil. Taste, add salt and pepper to season, and serve.
3. Garnish with a shower of chopped Basil if you like. It's delicious topped with mozarella cheese and croutons.
Avocado Chicken Parmigiana
ReplyDelete(http://ellenaguan.blogspot.com/2011/11/avocado-chicken-parmigiana.html)
(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)
Ingredients:
2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve
1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven.
6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
8. Serve with either garden salad or use it as a main topping on cooked pasta.
Berry Cobbler
ReplyDelete(http://livingachangedlife.blogspot.com/2011/04/recipe-review-berry-cobbler.html)
Ingredients:
Two 12-oz bags frozen mixed berries/peaches
1 box white cake mix
Approximately 1 can of diet 7-up or other clear soda
(might need more than 1 can of soda to avoid dry spots)
Vanilla ice cream or whip cream
Instructions:
1. Place frozen fruit in a 9x13 baking dish.
2. Add dry cake mix over the top.
3. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda - this will give you a 'crust'. If you stir the two, you will have a cake like topping.
4. Bake 350 for 45-50 min or longer until berries are cooked.
5. Serve with vanilla ice cream or whip cream