Monday, April 27, 2009
Sunday, April 26, 2009
Sunday, April 19, 2009
Saturday, April 18, 2009
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken thighs
- Cooking spray
- 12 (6-inch) white corn tortillas
- 1 1/2 cups thinly sliced green cabbage
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
- Low-fat sour cream (optional)
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
What all three of us agreed on is that even though there's sufficent spice and heat for the chicken, the tacos needed some acid. Beth suggested making the cabbage into a slaw, and I think even just a healthy lime juice spritz over the cabbage would be enough. Healthy, easy to eat and make and the thigh meat makes these crushable. Nell
Thursday, April 16, 2009
Monday, April 13, 2009
Sunday, April 12, 2009
Friday, April 10, 2009
Thursday, April 9, 2009
Tuesday, April 7, 2009
Monday, April 6, 2009
A lovely day it was........... Dylan's Menu: Ribs (Japanese style) Dad's Potato Salad Slow Cooked Green Beans Extra Sweet Corn Bread Sweet Mint Tea Carrot Cake Ice Cream Dylan requested an ‘All American Dinner’. He specifically stated “No tofu or curried dishes!” Working at the Green Papaya has tired him a bit on the Asian dishes.
For the slab of ribs, I separated them in twosies and marinated them overnight in light soy sauce, water, Chinese 5-spice, garlic, sugar, a tad of sesame oil, fish sauce, and a cap full of red food coloring. The sugar and the red food coloring are the key here. You could use any variation of spices, but the sugar and the red food coloring give it that sticky red sweet Japanese BBQ look and taste…mmmmM! After marinating, I spread them out in a single layer in baking pans and poured a little more of the marinade over them, then covered tightly with foil. These cooked at 275 for an hour, and then flipped to cook for an additional hour. After 2 hours, they still looked pretty sIcK, and I was a bit worried : / I removed the foil and turned up the heat to 375 and started basting them with the juices from the pan about every 10 minutes, continuing for about ½ hour. I think it would have worked out fine if I cut the low temperature cooking time down to about 1-½ hours, then turn up the heat and baste. Anyway they were delicious for my first attempt at ribs!
The green beans, corn bread, and mint tea are pretty self-explanatory and all very yummy. I added a can of creamed corn to the corn bread to give it more sweetness that Dylan was preparing his taste buds for.
Dylan is a big fan of Carrot Cake and it has been a standard birthday request every year. This time I wanted to find something to do with these flavors, but not in traditional cake form. I found a recipe by David Lebovitz for Carrot Cake Ice Cream, and let me tell you it was CRUSHED! I followed the recipe pretty much as follows but didn’t add as many candied carrots or currants as called for. An ice-cream maker was purchased for this and it worked great. (only 25$), and I will definitely be coming up with other ice-cream/yogurt/sorbet creations. I also cooked up a simple box carrot cake. Austin made individual servings by folding the cake and ice cream together. Again CRUSHED!!!
Such a lovely day with the fam, beautiful weather, and good eatin’! Jaime