What Should I Make?

Menu:

Chicken with Cashews and Broccoli (recipe follows)
Brown or White Rice
Orange slices and Avocado over butter lettuce, with Asian dressing

Melissa's Notes: This dinner was really good, and really healthy, too. Stir fry takes no time at all, as long as you prep during the day when you get a moment. Sometimes I'll just put all the veggies in a bowl, chopped up, and store it in the refrigerator until it's time for dinner. You could do this with the meat and sauce as well. I love the brown rice in the frozen section at Trader Joe's. You pop it in the microwave for three minutes and it's done, it tastes great! A really good Asian dressing is Brianna's Ginger Mandarin. I halved this recipe and it was enough for James, Annie, and I (Nat was at her cousin's house), plus leftovers for James' lunch.

Chicken with Cashews and Broccoli

recipe courtesy of a Junior League Cookbook

1 Tbsp. cornstarch
1 c. chicken broth
2 Tbsp. soy sauce (add more if it needs more salt)
1/4-1/2 tsp. Tabasco (I left this out)
1/4 c. peanut oil (I used Canola)
3 chicken breasts, cut into 1-inch cubes
2 slices fresh ginger (1/2 tsp. powdered)
3 c. broccoli flowerets
1 medium, sweet red pepper, cut into 1-inch squares (I left this out and instead added yellow squash)
1/2 lb. mushrooms, sliced (I left this out)
1 bunch scallions, slivered
1 clove garlic, minced
1/3 c. dry roasted cashews (I used honey roasted peanuts)

Combine the cornstarch, chicken broth, soy sauce, and Tabasco in a small bowl. (I also added some orange juice from the orange I segmented for the salad)

Ten minutes before serving, heat the oil in a hot skillet or wok. When oil is very hot, add chicken and ginger (I used powdered ginger, and coated the chicken with it before putting it in the skillet). Cook, stirring constantly, until chicken turns white. Remove chicken and discard ginger slices.

Place the broccoli, red pepper, mushrooms, scallions, and minced garlic in the skillet. Cook 3 minutes, stirring constantly.

Combine the chicken and cornstarch mixture with the vegetables and continue stirring until the sauce thickens slightly. Sprinkle with the cashews and serve immediately with steaming hot rice.

Summer Tomato Basil Pasta

Melissa's Notes: This is a perfect summer dinner, especially if you grow your own tomatoes and basil. I don't grow my own tomatoes, but I bought a basil plant at Trader Joe's the other day, and was so excited to use it. I didn't use fresh mozzarella (just the block kind), but I thought it was fine, although fresh would be best, I'm sure.

Summer Tomato Basil Pasta

recipe courtesy Bobby Flay

Ingredients
4 ripe tomatoes, seeded and diced
4 cloves garlic, finely sliced (I used only 2 cloves, and minced them)
1/2 cup olive oil
1 Tbsp. balsamic vinegar
1/4 tsp. red pepper flakes (I left this out)
1/4 c. basil chiffonade
salt
1 pound pasta of your choice (I used angel hair), cooked al dente
1/2 pound fresh mozzarella, cubed

In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

Amish Friendship Bread

Melissa's Notes:

This bread is so delicious, a friend gave the starter to me and I was so excited because I've had this bread before and LOVE it! And if you don't have a starter, you can make your own, here's how to do it. I added chocolate pudding instead of vanilla, and almond extract instead of vanilla. I also sprinkled some chocolate chips in there, why not? When you have a choc-o-holic husband, there's really no other way to make it!

Amish Friendship Bread

Do not use metal. Do not refrigerate. If air gets in the bag, let it out.

Day 1-received
Day 2-3-4-5-squeeze the bag (knead, don't open the bag, unless to let air out)
Day 6-add 1 c. each: flour, sugar, and milk; squeeze
Day 7-8-9-squeeze the bag
Day 10-Combine in large mixing bowl (not metal) the batter, 1 c. each of flour, sugar, milk. Mix.

Pour (4) 1 cup starters into dated zip lock bags.

Keep 1, give 3 starters to friends with instructions.

To the remaining batter in the bowl add:

1 cup oil
2 cups flour
1 cup sugar
1 tsp. vanilla
1/2 tsp. baking soda
1/2 cup milk
3 eggs
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking powder
1 large instant vanilla pudding mix

Pour into 2 large, greased and sugared (cinnamon and sugar combination) loaf pans. Bake at 325 for 1 hour. Stick a knife in to make sure it's cooked in the center.

If you have any variations that you've tried that are good, I'd love to hear them, leave a comment!

What Should I Make?

I make dinner about 5-6 times a week. And I like to mix it up. So, I'm often asking the question: what should I make? I thought I would start posting "What Should I Make?" ideas for myself (and hopefully others). That way I can just refer to these when I'm wondering what to make; there will even be a link on my side-bar titled "What should I make?". So here's a menu for a great dinner, that is minimal effort:

The Menu

Easy Grilled Tri Tip
Twice Baked Potatoes (recipe to follow)
Caesar Salad-use a mix or toss romaine lettuce with parmesan cheese and your favorite dressing, add croutons if desired.

Twice Baked Potatoes
this recipe takes awhile, but it's not very labor intensive, you just need to leave enough time for the potatoes to bake in the oven.

Serves 4

2 medium baking potatoes
oil, for rubbing potatoes
2 Tbsp. light sour cream
2 Tbsp. milk (or buttermilk)
1 Tbsp. butter
salt and pepper, to taste
Cheddar cheese, shredded (for topping potatoes)

Preheat oven to 400. Clean potatoes, rub with oil and prick with a fork multiple times. Bake in oven for about an hour (just stick them on the rack). Cool for 5 minutes or so. Cut in half, scoop out potato and put in a medium bowl. Mix milk, sour cream, and butter in a measuring cup with spout, stick it in the microwave for about 30 seconds to melt the butter. Use a mixer to mash the potatoes, gradually stir in liquid until desired consistency. Add salt and pepper to taste. Put mashed potatoes back into their skins and top with cheddar cheese. Put into a 350 degree oven until heated through and cheese is melted.

Hootenannies - with whole wheat

Melissa's Notes: This is a Cook family favorite, and no, they are not German Pancakes or Dutch Babies, the correct name for them is Hootenannies. This morning, Annie asked me what they were called, and after I told her she said, "My name's Annie, too!" Pretty cute. Sometimes James even calls them "Hoote-Natskers" for the Nat girl. Anyway, I have always wanted to try them with whole wheat, but have never had the guts to change what was already a perfect recipe! But this morning, I went for it, I substituted 1 cup flour with 1/2 cup whole wheat, 1/2 cup regular flour. And instead of 1/4 c. butter, I used 3 Tbsp. light butter (Smart Balance 50/50). Now I'm not going to claim that I improved upon the recipe...I didn't. But, I will say that my girls did not say a thing and ate their usual 2 pieces. And James approved as well, although he prefers the normal version, he said he still thought this one was good. Here is the original recipe, make substitutions if you're feeling daring that morning. With my substitutions it is 150 calories for 1/8 of the recipe.

Ingredients

6 eggs
1 c. flour
1 c. milk
1/2 tsp. salt
1/4 c. butter (3 Tbsp. works for me)

Preheat oven to 425. Combine eggs, flour, milk and salt in a mixing bowl or blender. Stir well, until all lumps are gone. Spray a 9x13 pan with cooking spray. Melt butter in microwave, and pour into pan. Pour batter into pan. Bake 15-20 minutes or until sides are rising over the pan and browning. Serve with syrup or powdered sugar.

Raspberry (or Blackberry) Almond Cake with Raspberry Sauce

Recipe courtesy of Weight Watchers Magazine

Melissa's Notes: I made this for book club, it turned out great! I needed a dessert I could enjoy while on my diet, and came across this one. I went to two stores and both were out of raspberries, so I used blackberries instead and it didn't seem to make any difference. The sauce was really the star of the recipe, IMO, it was delicious and looked very gourmet. I used Splenda, and didn't think it took away from the taste at all. However, you could tell a couple days later, so if you use Splenda, eat the cake that night. The best part is each serving is only around 150 calories!! I also served it with a dollop of low fat Cool Whip.

Cake Ingredients

2 Tbsp. chopped almonds
2 Tbsp. packed brown sugar
1/4 tsp. cinnamon
2 c. low fat baking mix (like Bisquick)
1/2 c. sugar (or Splenda)
1/2 c. fat-free milk
1/2 c. plain fat-free yogurt (or vanilla flavored)
1/4 c. egg substitute or 1 egg
3 Tbsp. light stick butter, melted (I used Smart Balance)
1/4 tsp. almond extract
1 1/2 c. fresh raspberries (or blackberries)
Raspberry Sauce (below)

1. Preheat oven to 400. Wrap bottom of 10-in. springform pan with foil; attach springform ring. Spray foil and sides of springform pan with nonstick spray.
2. Mix almonds, brown sugar, and cinnamon in small bowl.
3. Combine baking mix and sugar in large bowl. Whisk milk, yogurt, egg, melted butter, and almond extract in small bowl until blended. Add milk mixture to baking-mix mixture; stir just until blended.
4. With rubber spatula, gently fold in raspberries just until blended. Pour batter into springform pan; sprinkle top evenly with nut mixture.
5. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Let cool in pan on rack 15 minutes. Remove springform ring and bottom of pan (leaving foil on) and let cool completely on rack. Cut into 12 wedges. Serve with Raspberry Sauce.

Raspberry Sauce

Puree 3 c. fresh raspberries in food processor or blender. Strain through sieve set over bowl; discard seeds. Puree raspberry puree, 1/2 c. raspberry spreadable fruit, 2 Tbsp. honey, and 1 1/2 tsp. vanilla extract. Makes 12 servings.

Brown Rice Salad

recipe courtesy of Penzey Spices

Melissa's Notes: This would be a great side salad to bring to a potluck, or a nice light lunch. I wouldn't serve it as a main dish, personally. I just cooked my rice in my steamer and added the garlic cloves whole, then took them out before making the salad. You could eat it right away, or put it in the fridge and let the flavors meld together overnight. I ate it cold the next day, and really liked it, it was very filling. I think marinated artichoke hearts would taste great in it as well. I love the citrusy hints in the dish.

Ingredients

1 c. uncooked brown basmati rice, or white if preferred
3 cloves garlic
2-3 c. diced, cooked chicken
1/2 c. thinly sliced green onions
1/4 c. chopped sundried tomatoes
1 tsp. fresh lemon rind
1 16-ounce can garbanzo beans, juice reserved
1 8-ounce can artichoke hearts, drained and chopped

Cook rice with garlic. Add other ingredients and drizzle with dressing.

Dressing

1/4 c. garbanzo broth
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano

Sugar Cookies (with Lemon)

Melissa's notes: I made these as mini cookies for a baby shower. I halved the recipe and it made about 60 2" cookies. I made them with the lemon extract. I used a scoop to put the dough onto the cookie sheet, then took the bottom of a glass (a cookie press would work nicely too--if you're fancy like that), dipped it in granulated sugar and pressed the cookies down with it. I thought it would have been cute to add some yellow food coloring to the dough or dip the glass in colored sugar. These were super easy and very yummy, my girls loved them!

Cream:

2 c. shortening or 1 c. butter, 1 c. shortening
2 c. sugar
1 eggs

Add:

5 cups flour
1 tsp. soda
1 tsp. salt
2 Tbsp. milk
2 tsp. vanilla, or 1 tsp. vanilla and 1 tsp. almond or lemon extract

Bake at 350 for 7-9 min. Can make any size: 2", 4", 6"