Food Blogging
Jul. 9th, 2007 12:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lodessaSo ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sophia_helix and I have been doing some awesome meal planning recently and I decided I really ought to start sharing the results. So here are three delicious meals we had this weekend:
Trader Joe's Mole Chicken with: Carrots, Rice, and Broccoli
This wasn't exactly a new recipe. My family has been enjoying the TJ's mole since before the original one was discontinued and we were ecstatic when the new one came out. The main shift was the brown rice and the addition of the broccoli, both of which were based on our goal of being healthier. Next time I might just add peas at the last minute instead of broccoli. This meal is flavorful, easy to make, and relatively healthy.
Ingredients
12 Boneless Skinless Chicken Tenders (or you can chop up whole breasts)
1/3 of a Jar of Trader Joe's Mole (or to taste)
1 Can of Chicken Broth
3 Carrots sliced into coin shape (or equivalent in baby carrots)
1 1/2 Cups of Brown Basmati Rice (can be substituted for any preferred rice)
1 Head of Broccoli
Serves Approximately 4
Preparation Instructions
1) Start Rice using package to determine appropriate water ratio (we used a rice cooker, you can do it the hard way if you want)
2) Place chicken tenders in a pan that has a lid, cook on medium heat until outside is cooked.
3) Add chicken broth and mole, and bring to a boil.
4) Add carrots, cover, and reduce to a simmer.
5) Cook until carrots are soft.
6) About 5-10 minutes before everything else is ready, steam broccoli (if you don't have a steamer you can approximate by placing a small amount of water in the bottom of the pot and boiling).
7)Serve
Whole Roasted Cauliflower with Mustard Vinaigrette & Shrimp and Sun Dried Tomato Fusilli with Parmesan
The Cauliflower came from a delicious recipe thatsophia_helix had found at Orangette, a delicious food blog. We had previously served it with delicious artisan bread and sharp white cheddar. I highly recommend the recipe, even if you don't like cauliflower... or vinaigrette.
The Pasta
The pasta was invented from scratch based on our trying to get away from always having chicken (she only eats chicken and seafood and I don't like most seafood). The pasta itself could be substituted for any type of pasta, but I suggest the multicolored variety, because that distinctive taste that I usually dislike about it works really well with the flavors in this dish. Were I to make this dish again I would possibly add pine nuts and/or peas.
Ingredients
1/2 lb of Tricolored Fusilli
1/4 lb of Cooked Salad Shrimp
1 cup of sun dried tomatoes (or to taste)
1 tbsp of olive oil
Fresh Parmesan to taste
Serves Approximately 3
Preparation Instructions
1) Boil water in a large pot.
2) Add pasta and cook until desired firmness
3) Drain pasta and replace in pot, adding oil to keep from sticking
4) Add shrimp, stirring to distribute warmth to them
5) Chop up sun dried tomatoes to allow for easier access to flavor, then add to pasta.
6)Grate Parmesan into dish.
7)Serve.
Cold Soba Noodles with Sweet Chili Lime Sauce and Shrimp
When you live somewhere as hot as we do, finding interesting and nutritious cold meals is a challenge and necessity. This dish was actually inspired by driving by a Japanese restaurant and my stating a desire for udon.sophia_helix commented that she had soba noodles, we still had leftover shrimp from the night before, and a meal was born. The grainy texture of the soba, the sweet spicy sauce, and the saltiness of the shrimp all contrasted really perfectly. This is definitely a meal I will be repeating.
Ingredients
2 Packages of Soba Noodles (about 3.3 grams each)
1/4 lb of Cooked Salad Shrimp
Sweet Chili Lime Sauce to taste(I don't remember the brand but it was an asian rather than South American thing)
Serves 2-3
Preparation Instructions
1)Bring Water to a Boil
2)Add soba noodles
3)Cook for exactly 2 minutes
4)Drain and run cold water over until cool
5)Combine soba with sauce and shrimp
6)Serve
All measurements are approximations.
sophia_helix and I have been doing some awesome meal planning recently and I decided I really ought to start sharing the results. So here are three delicious meals we had this weekend:This wasn't exactly a new recipe. My family has been enjoying the TJ's mole since before the original one was discontinued and we were ecstatic when the new one came out. The main shift was the brown rice and the addition of the broccoli, both of which were based on our goal of being healthier. Next time I might just add peas at the last minute instead of broccoli. This meal is flavorful, easy to make, and relatively healthy.
Ingredients
12 Boneless Skinless Chicken Tenders (or you can chop up whole breasts)
1/3 of a Jar of Trader Joe's Mole (or to taste)
1 Can of Chicken Broth
3 Carrots sliced into coin shape (or equivalent in baby carrots)
1 1/2 Cups of Brown Basmati Rice (can be substituted for any preferred rice)
1 Head of Broccoli
Serves Approximately 4
Preparation Instructions
1) Start Rice using package to determine appropriate water ratio (we used a rice cooker, you can do it the hard way if you want)
2) Place chicken tenders in a pan that has a lid, cook on medium heat until outside is cooked.
3) Add chicken broth and mole, and bring to a boil.
4) Add carrots, cover, and reduce to a simmer.
5) Cook until carrots are soft.
6) About 5-10 minutes before everything else is ready, steam broccoli (if you don't have a steamer you can approximate by placing a small amount of water in the bottom of the pot and boiling).
7)Serve
The Cauliflower came from a delicious recipe that
sophia_helix had found at Orangette, a delicious food blog. We had previously served it with delicious artisan bread and sharp white cheddar. I highly recommend the recipe, even if you don't like cauliflower... or vinaigrette. The Pasta
The pasta was invented from scratch based on our trying to get away from always having chicken (she only eats chicken and seafood and I don't like most seafood). The pasta itself could be substituted for any type of pasta, but I suggest the multicolored variety, because that distinctive taste that I usually dislike about it works really well with the flavors in this dish. Were I to make this dish again I would possibly add pine nuts and/or peas.
Ingredients
1/2 lb of Tricolored Fusilli
1/4 lb of Cooked Salad Shrimp
1 cup of sun dried tomatoes (or to taste)
1 tbsp of olive oil
Fresh Parmesan to taste
Serves Approximately 3
Preparation Instructions
1) Boil water in a large pot.
2) Add pasta and cook until desired firmness
3) Drain pasta and replace in pot, adding oil to keep from sticking
4) Add shrimp, stirring to distribute warmth to them
5) Chop up sun dried tomatoes to allow for easier access to flavor, then add to pasta.
6)Grate Parmesan into dish.
7)Serve.
When you live somewhere as hot as we do, finding interesting and nutritious cold meals is a challenge and necessity. This dish was actually inspired by driving by a Japanese restaurant and my stating a desire for udon.
sophia_helix commented that she had soba noodles, we still had leftover shrimp from the night before, and a meal was born. The grainy texture of the soba, the sweet spicy sauce, and the saltiness of the shrimp all contrasted really perfectly. This is definitely a meal I will be repeating.Ingredients
2 Packages of Soba Noodles (about 3.3 grams each)
1/4 lb of Cooked Salad Shrimp
Sweet Chili Lime Sauce to taste(I don't remember the brand but it was an asian rather than South American thing)
Serves 2-3
Preparation Instructions
1)Bring Water to a Boil
2)Add soba noodles
3)Cook for exactly 2 minutes
4)Drain and run cold water over until cool
5)Combine soba with sauce and shrimp
6)Serve
All measurements are approximations.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-07-09 07:28 pm (UTC)no subject
Date: 2007-07-09 07:33 pm (UTC)About using the rice cooker:
1)Put appropriate amounts of water and rice in it.
2) Put the lid on.
3)Plug it in.
4)Push the button down.
5)When the rice is done the button will automatically pop up and it will stop cooking.
no subject
Date: 2007-07-09 07:43 pm (UTC)no subject
Date: 2007-07-09 07:48 pm (UTC)