Perfect Paella

June 15, 2011

Perfect Paella
My son got this from a student in his class. The kids loved it and it’s now a great meal for our family too.

3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/2 teas crushed red pepper flakes
2 Cups white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 and 1/2 pounds chicken tenders cut up
Salt and ground pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pounds chorizo, casing removed and sliced at angle, or
instead of chorizo Andouille sausage.
1 pounded peeled and deveined large shrimp, about 24 shrimp
(optional – 18 green lipped mussels, cleaned)
1 cup frozen peas
2 lemons zested

For Garnish:
1/4 cup flat leaf chopped parsley and/or cilantro
4 scallions, chopped
lemon wedges

Directions
In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons olive oil and coat bottom of the pan with it. Add garlic, red pepper flakes, and rice. Saute the rice for 2 or 3 minutes. Add saffron, bay leaf, broth, thyme, and bring to a boil over high heat. Cover the pan with lid and reduce heat to simmer.

In another nonstick skillet, over medium high heat, use more olive oil or spray pan with Pam or similar product, and brown chicken on both sides. Season chicken with salt and pepper. Add chopped red bell pepper and onions and cook 5 to 10 minutes longer or so. Add chorizo or sausage to the pan and cook a few minutes more and remove from heat.

After rice has cooked for about 10-15 minutes, add shrimp to the rice pan, nesting in the cooking rice. Do the same with mussels if you are using them. Pour in peas, and scatter lemon zest over the rice and shrimp mixture, and cover the pan. Continue cooking. After 5 to 10 minutes, when rice is done, remove cover and discard any unopened mussels if you are using them. Stir rice and seafood and take out the bay leaf and thyme stems, now bare of their leaves. Arrange rice and seafood on a large plate. Arrange cooked chicken and peppers with onions and sausage around the rice. Top with garnish. Serve with lemon wedges and warm crusty bread.
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Call Julie at 703-978-6028, or e-mail julie@juliesjuice.com for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

During a stressful and busy day, most people do not get the recommended amount of fruits and vegetables in their diet. But just 4 ounces of MonaVie’s premier acai juice blends daily equals 13 servings of fruit which can help boost your nutrition with loads of antioxidants that fight free radicals. Many of the fruits in MonaVie are hard to find from around the world, and work together to give you a wide variety of nutrients. Lose weight with MonaVie’s new RVL! We are looking for people who just want to be customers where MonaVie products can improve their own nutrition, and we are seeking other bloggers or smart business people who want to set up a small home based MonaVie business too.

Remember MonaVie products make great gifts for birthdays, Mother’s Day and Father’s Day too.

As a way to give back to the land where the acai berry comes from, MonaVie’s MORE Project helps disadvantaged children in Brazil and their families by providing them with education and safe environments for them to learn and grow. When you purchase MonaVie products, you help to support the MORE Project and poor families in Brazil.


Simple Spanish Rice

May 21, 2011

Simple Spanish Rice

My son made this for his Spanish class and the kids loved it. It’s simple and quick. It takes only about five minutes to prepare and 25 minutes to cook. Add grilled chicken to the rice, and you have an easy meal in 30 minutes.

2 Tablespoons Olive Oil
1 Chopped Onion
2 cups rice
3 gloves minced garlic
2 1/2 cups chicken broth
1 cup plain tomato sauce
1 can plain diced tomoatoes with liquid
4 Tablespoons chopped fresh cilantro/coriander

Put oil, garlic and onion in a pan and saute until onion is starting to get soft. Add rice and saute for a few minutes. Add chicken broth, tomato sauce, and diced canned tomatoes with liquid. Mix and cover. Bring to a boil. Then reduce heat and simmer for 25 minutes, or until liquid is absorbed and the rice is soft. Sprinkle chopped cliantro on top and serve. Add salt and pepper to taste, if needed. Serves 6.

Variation: Mix in chopped, and already grilled chicken or shrimp after rice is cooked, and heat through.

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Call Julie at 703-978-6028, or e-mail julie@juliesjuice.com for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

During a stressful and busy day, most people do not get the recommended amount of fruits and vegetables in their diet. But just 4 ounces of MonaVie’s premier acai juice blends daily equals 13 servings of fruit which can help boost your nutrition with loads of antioxidants that fight free radicals. Many of the fruits in MonaVie are hard to find from around the world, and work together to give you a wide variety of nutrients. We are looking for people who just want to be customers where MonaVie products can improve their own nutrition, and we are seeking other bloggers or smart business people who want to set up a small home based MonaVie business too.

As a way to give back to the land where the acai berry comes from, MonaVie’s MORE Project helps disadvantaged children in Brazil and their families by providing them with education and safe environments for them to learn and grow. When you purchase MonaVie products, you help to support the MORE Project and poor families in Brazil.


Easy Mushroom Stroganoff

February 7, 2011

soup

Vegetarians will love this twist on a classic Italian favorite. Instead of traditional beef, sliced mushrooms in a creamy sauce dominate this dish. The sauce is served on a bed of tender egg noodles, and for a bit of flair you can top it off with a few sprigs of Italian parsley. The whole meal takes only 20 minutes from start to finish. From Better Homes and Garden recipes.

Nutrition Facts * Servings Per Recipe 4 servings * Calories407, * Total Fat (g)13, * Saturated Fat (g)5, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)2, * Cholesterol (mg)72, * Sodium (mg)443, * Carbohydrate (g)59, * Total Sugar (g)5, * Fiber (g)4, * Protein (g)17, * Vitamin C (DV%)9, * Calcium (DV%)11, * Iron (DV%)22, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 Tbsp. olive oil
1 8-oz. carton light sour cream
2 Tbsp. all-purpose flour
1-1/2 tsp. smoked paprika
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)

directions

Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.


For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

Click here for original recipe.


Chicken Noodle Pasta Toss

March 6, 2009

chicken

2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted
PreparationPlace a large pot of salted water over high heat and bring to a boil for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes. Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture. Serves 4.

From Rachel Ray


Bacon Sweet Potato Hash

March 6, 2009
soup

soup

4 medium sweet potatoes, peeled and cut into large dice
Salt
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, diced
1/2 teaspoon allspice
1 teaspoon smoked paprika
A few dashes or more hot sauce, to taste
2 scallions, thinly sliced on a bias
Ground black pepper
PreparationPlace the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm. Serves 4.

From Rachael Ray


Potato Kugel

February 20, 2009
VegesPotato Kugel is a staple of Eastern European Jewish cooking. For a low fat, reduced carb version, try this Lite Potato Kugel recipe. It contains fewer egg yokes and no oil.

Prep Time: 20 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

  • 8 medium potatoes
  • 2 onion
  • 2 whole eggs plus 2 egg whites, beaten
  • 2 Tbsp. flour
  • 1 Tbsp. pareve chicken soup powder
  • 1/4 cup boiling water
  • 1 Tbsp. salt, or to taste
  • 1/2-1 tsp. pepper

Preparation:

1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Grate the potatoes and onion by hand or in a food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
3. Place grated and drained potatoes and onions in a large bowl. Add beaten eggs and flour.
4. Dissolve soup powder in boiling water, and add to the potato mixture.
5. Add salt and pepper.
6. Spray a 9×13 inch baking dish with non-stick spray.
7. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

potato-kugel-giora-shimoniYIELD: 12-14 servings.

SERVING SUGGESTIONS:

Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.

From Giora Shimoni – About.com/kosherfood


Sweet Potato Casserole

February 19, 2009

casserole

Submitted by Wendy-
She often makes this for Thanksgiving
every year, but it’s good all year round.

4 medium sweet potatoes (1lb)
small can of pineapple tidbits with juice
pinch each of cinnamon, nutmeg, allspice
1 t margarine (or milk instead of)
brown sugar to taste (about 3 T)
large marshmallows

Peel potatoes and boil about 30 minutes (real
mushy), mash in a mixer, add spices, brown
sugar and pineapple and juice.
Put in baking dish 1 qt (spray first), dot brown
sugar on top, add large marshmallows.
Cook in 475 degree oven – about 15 minutes –
or until marshmallows brown.
6 servings


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