The Ramblings of a Mad Man

Posts tagged “family meals

Faux Pho

Ingredients:
3 Swai filets
3 Tilapia filets
2 cups chicken broth
2 cups vegetable broth
4 celery stalks (sliced)
4 carrots (sliced)
1 white onion (diced)
4 garlic cloves (minced)
1 1/2 cup jasmine rice
1/4 tsp anise stars
1/2 tsp cloves
1/4 cup unsalted butter
1/4 tsp black pepper
1/4 tsp salt
1 tbsp adobo
1/2 tbsp garlic powder

Let’s Cook:
1. Grind anise stars and cloves.

2. In a large stew pot, melt butter and brown anise and cloves for 2-3 minutes. Add seasonings.

3. Add all broths and sliced, diced and minced veggies.

3. Slice fish into 1/4 to 1/2 inch pieces and add to pot.

4. Bring to rolling boil and then simmer on medium heat until carrots have softened.

5. Add rice and bring to a rolling boil once again. Reduce heat to low and simmer for 20 minutes.

6. Sling chow into bowls, Mix in some hoisin sauce and enjoy.


Rum Soaked Chicken

My chicken was hot and rum soaked. I can’t decide if I want to call it Pirate Chicken or me. 😉

Okay, the original recipe calls for marinating the breasts overnight or slapping them on the grill. Me, being ever impatient, placed them in a vaccum seal bag, pressed the marinade into the chicken for about 4 hours, and then baked them in the bag. It comes handy if you buy the vaccum bags that you can put in the oven. It owrked out for me.

Ingredients:
1/2 cup brown sugar
1/2 cup lime juice
1/3 cup soy sauce
1/3 cup CPT Morgan Private Stock
1/2 cup water
1/4 tsp cayenne pepper
6 chicken breasts

Why is the rum gone? The rum is always gone...

Why is the rum gone? The rum is always gone…

The original cooking instructions from Food.com had this to say:

Directions:

  1. To Bake:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
  2. Combine all ingredients in a glass baking dish, cover and marinate overnite.
  3. Bake in the same dish, covered @ 375 for 45 minutes, stir.  Cover and continue baking for another 45 minutes.  Stir and continue baking for additional 10 minutes, uncovered.
  4. Serve over Jasmine rice.
  5.  BBQ:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
  6. Combine all ingredients in a glass baking dish, cover and marinate overnite
  7. Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear.  Be sure to  baste continuously with Caribbean marinade. Enjoy!

I followed the Bake instructions, minus the 24 hours of marinating time. Vacuum sealing removes the long wait time. Love it.

As a side, I made green beans and Rosemary-Garlic Red Potatoes:

Roasted baby red potatoes, partially smashed down, drizzled with a mixture of butter, garlic and rosemary, then roasted again until browned and crispy.

Roasted baby red potatoes, partially smashed down, drizzled with a mixture of butter, garlic and rosemary, then roasted again until browned and crispy.


Gluten-free Flour Tortillas with Turkey Taco Sauce

About This Recipe
“Based on a recipe from Bette Hagman’s, The Gluten-free Gourmet cookbook. She says, “Finally! A flour tortilla for those who can’t have wheat. These are made in the traditional way by flattening and rolling, then cooking on a hot griddle. Use them for enchiladas, burritos, or fajitas. These keep well in the refrigerator or freezer.” You can either use 2 cups of GF Mix Gluten-Free Flour Mix #470769 or use the approximate measurements included in the recipe below under GLUTEN FREE MIX. Nutrition info per serving: calories 190, fat ½ g., carbohydrate 44g, cholesterol 0g., sodium 5 mg., fiber 1 g, protein 2g.”

Ingredients
GLUTEN FREE MIX
1 1/4 cups rice flour, brown
1/2 cup corn starch, flour
1/4 cup tapioca flour

REMAINING INGREDIENTS
1 1/2 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
2 teaspoons powdered milk ( or 2 teaspoons nondairy substitute)
1 cup warm water

Directions
1. In the bowl of a mixer, blend gluten free mix ingredients, xanthan gum, sugar, salt, and milk powder. Add the water and beat on medium speed for 1 minute.

2. Remove dough from mixer and form a ball. Divide into 6 or 8 parts and roll out each piece very thin until it forms a 10” to 12” round. Roll all the pieces, separating them with plastic wrap or wax paper before cooking.

3. Heat a griddle to medium-hot or hot and cook each tortilla about 1 minute per side.

Okay, so I changed a few ingredients and cooked it to my desired level of brownness. For anyone who has followed my kitchen escapades before, you’re thinking, what’s new? I am making a turkey taco sauce as we speak. For flavor, I diced a quarter sweet purple onion and minced two cloves of garlic in with the meat. I browned and am now mixing in some McCormick’s mike taco seasoning. I don’t have any pintos right now, so I decided to boil some red beans with chili powder. I’ll boil them for about 10 minutes and then purée them in the blender.

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Lemon Garlic Tilapia

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 4

INGREDIENTS:

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Food Quote of the Week

Food Quote of the Week.


Chicken Marsala

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Ingredients
Original recipe makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

All Recipes: Chicken Marsala

This is my first time cooking Chicken Marsala, so I went with an easy recipe. Tonight, I am siding this with a Jasmine & Black Rice combo and a stewed cabbage with mixed vegetables. I replaced the standard all purpose flour with the Gluten Free variety.

On account of my lovely wife going vegetarian, I made extra cabbage just for her. She’s Russian so she’ll love it.

Bon appetit!


Vegetarian Borscht

serves 6 | prep 30 min | cook 1 1/2hrs

BORSCHT

INGREDIENTS:
1 onion
4 tbsp butter or olive oil
12oz/350g raw beet, cut into thin sticks,
And 1 raw beet, grated
1 carrot, cut into thin sticks
3 celery stalks, thinly sliced
2 tomatoes, peeled, seeded, and chopped
6 cups vegetable stock
1 tbsp white wine vinegar
1 tbsp sugar
2 large fresh dill sprigs, including to garnish
4oz/115g white cabbage, shredded
Salt & pepper
2/3 cup sour cream, to garnish
Rye bread to serve (optional)

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Slice the onion into rings. Melt the butter, or heat the oil, in a large, heavy bottom pan over low heat. Add the onion and cook, stirring frequently, for 5 minutes until softened. Add the beet sticks, carrot, celery, and tomatoes and cook, stirring frequently, for 4-5 minutes.

Snip the dill sprigs. Add the stock, vinegar, sugar, and a table spoon of dill into the pan. Season to taste with salt and pepper. Bring to a boil, then reduce heat and let simmer for 35-40 minutes until the vegetables are tender.

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Stir in the cabbage, cover, and let simmer for an additional 10 minutes. Stir in the grated beet, with any juices, and cook for an additional 10 minutes. Ladle into warmed bowls. Garnish with a spoonful of sour cream and another table spoon of snipped dill and serve with rye bread, if desired.

Variation:
For a more substantial soup, add 2 diced potatoes with the cabbage to the pan. Cook for an additional 10 minutes before adding the grated beet.

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