French freedom Toast is what's for brunch!

Calm down, calm down, I didn't entirely take the weekend off from cooking! Today we enjoyed cinnamon and sugar French toast for a nice, leisurely Sunday brunch.

Brunch has always been my favorite meal probably because it doesn't happen every day, it seems like a treat. Also, much of Sunday brunch fare includes sweets so brunch is a glorified excuse to only eat sweet things and yummy berries.

Growing up, French toast was always a treat that my Gram made for me in the mornings if I slept over, or if she and my Gramps slept over at my house. I mean, who can resist a sweet, gooey breakfast? Cinnamon Toast Crunch doesn't cut it.
Michele's Cinnamon French Toast
(For four slices)
Fresh challah cut in thick slices (about 1/2inch-1 inch)2 eggs, beaten1 tbsp cinnamon
1/2 tbsp sugar
3/4 c milk


Basically, ignore all of the measurements and use your judgment. Dip challah slices in egg and milk mixture to coat both sides. Sprinkle cinnamon/sugar mixture on one side. Fry in pan, flip, sprinkle cinnamon/sugar mixture on the other side. Flip, make sure egg is salmonella-free and done. Place on plate, sprinkle on cinnamon for effect.

My comments: I like the cinnamon sugar mixture because it adds an element of sweetness, rather than just cinnamon. Also, I add milk to the egg mixture so that an entire fried egg doesn't form on the bread. This way, there is something other than the egg on the bread=more uniform, French toast-looking creation!

Bon appetit!

Mr. Marsala and Mrs. Risotto

Good evening blog readers! Tonight for dinner we had chicken marsala. According to Dan this was the best "batch" that I have made so far! I think that is because I used less lemon juice this time and more white cooking wine. The chicken really kept the flavor. Also, rather than baking in a casserole, I baked the two breasts in a Pyrex bowl. I am so using a bowl next time when baking chicken with a sauce or marinade. The bowl lets the chicken soak in the broth (which is a good thing as long as there isn't a lot of chicken fat floatin' around) and spend more time cooking in the broth than a casserole dish does. We also had my own risotto creation. I had asparagus laid out and ready to make, but we decided just to have our salads, chicken marsala and risotto!

Chicken Marsala

(A recipe my Mom has been making for years!)

3 or 4 skinless and boneless chicken breasts
2-3 tbsps margarine
1/4 tsp garlic powder
1 c marsala wine (or white cooking wine)
1/4 c lemon juice (I use a drop less)
As many mushrooms as you like---I use about 1 1/2 c sliced mushrooms


Preheat oven to 350F
1) Clean chicken, rinse, dip chicken in flour to coat the chicken on both sides.
2) Melt margarine in a saucepan. Add garlic powder and stir.
3) Place chicken breasts in pan and brown chicken.
4) When chicken is browned, place chicken in a casserole dish (or Pyrex bowl!)
5) In same saucepan, add mushrooms, wine and lemon juice and mix around until hot.
6) Then pour mixture over chicken.
7) Bake on 350F for a good 35-40 minutes!

Bon appetit!

Michele's Sweet Risotto

(Serves 2)

1 c multicolored risotto
1 3/4 c water
5-6 sliced and chopped dried apricots
1/8 tsp cinnamon
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 c chopped onion
1/2 tbsp olive oil

1) Boil 1 3/4 c water, add risotto, bring to a boil and simmer until risotto al dente (or soft!)
2) In saucepan, heat olive oil and saute onion. Add cinnamon, garlic powder and onion powder.
3) Combine onion mixture, apricots and risotto.


This risotto had a sweet flavor to it. I might make it next time with a sweeter dish--the orange cranberry chicken or with a cheese ravioli. I enjoyed it, and Dan finished the pot, so I'd say its a keeper :-)

Bon appetit and shabbat shalom!

You are What You Eat?

If I am going to post recipes that I think are good, healthy, and worth trying, I should have some blog cred, right?

Being in the healthcare profession, I read a lot about healthy eating and ways to incorporate it into my lifestyle. And, since we eat together, this also reflects onto Daniel's eating habits (when we eat at home!).

I was a healthy vegetarian for four years, and I have to say, a meatless diet does make you feel physiologically different. Right now, it would be too hard for me to maintain a vegetarian lifestyle and feed both Daniel and myself, but I find healthy ways for us to eat a balanced diet.

At home we eat a low fat, low sodium, low cholesterol diet. I try to buy organic when possible, and I tend to leave some allergens (soy, nuts) out of food because well, I'm not going to eat something I am allergic to!

I have yet to cook red meat at home, but for the sake of this blog, I will incorporate recipes. I mean, having red meat at home rather than out is better than eating out where the portion size of a 12 oz steak is equivalent to a three day serving size! (FYI--4oz is the recommended serving size for red meat. This is equivalent to about the size of a deck of cards.) The amount that red meat contributes to high cholesterol and high triglycerides is astounding.

In my recipes requiring ground red meat, I substitute ground turkey because it is healthier, incorporates the same texture, and tastes yummy!

We use low sodium sauces (soy sauce, dressing) and I never add excess salt until we sit down for dinner.

We always have at least 1-2 servings of vegetables each night.

For dairy meals, I only buy fat-free milk and fat-free/low fat cheeses.

My cooking methods seem to be working out well---we don't go hungry too often, and Dan has always been asking for second helpings!


I'm still trying to have Daniel skip the soda...

Grab a bowl...it's chili outside!

Today my car was in the shop getting a "check engine" light repair. After today's repair, I might have to scrap this blog and move to Ramen. I was able to indulge in cooking all day, and I began with tonight's piece de resistance this morning around 1030am :-)

Anyhow, for dinner tonight we had chili! This recipe is based on a recipe my Gram had sent me from a magazine, plus a few of my own improvisations---addition of cinnamon and tomato paste.

Old Fashioned Chili

2 tbsps olive oil
1 onion, chopped
2 tbsps chili powder
1 lb ground meat (beef or turkey)
1 (28oz) can chopped tomatoes (with liquid)
1 (16oz) can red kidney beans, drained of liquid
1 (8oz) can tomato paste
1/4 tsp cinnamon

1) In a large soup pot, combine chopped tomatoes, beans, tomato paste, and cinnamon.
2) In a skillet, warm olive oil and add onion. Saute for about five minutes, then add chili powder and stir. Add to large soup pot.
3) In same skillet, cook ground meat until brown. Add to large soup pot.
4) Simmer as long as you like!

This is one of our favorite recipes! It is easy to make and delicious to eat. Sometimes I contemplate making a double batch and freezing some for snowy day! I think the cinnamon (although you can't really tell it is in the chili when enjoying it) adds a really nice element to the liquid portion of the chili. If available, you may want to try seasoned diced/chopped tomatoes. Again, I think the added spices make the chili more flavorful.

Blackened Broccoli
This is the first recipe of this blog that I figured out/created on my own!

In a small skillet, heat about half a tablespoon of olive oil, place broccoli heads face down in the hot oil. Season as you like. I used onion powder, garlic, and chopped onion flakes.

Check the broccoli often and rotate to allow all sides to become blackened.

Once blackened, turn broccoli to their sides, place lid on skillet and remove from heat.



Bon appetit!

Rainbow Challah
(Recipe adapted from Kosher Delicious: Great Recipes for Living)

5 c flour
4 tbsp sugar
2 tsps active dry yeast
1 tsp salt
2 large eggs
4 tbsps vegetable oil

Either: 1/2 c pureed spinach, 1/2 c pureed carrots, and 1/2 c pureed beets OR green, orange and red food coloring.

1/2 c water
1 large egg

You will need four separate bowls. In each bowl combine: 1 1/4 c flour, 1 tbsp sugar, 1/2 tsp yeast and 1/4 tsp salt.

Add 1/2 egg and 1 tbsp oil to each bowl.

*If you are using pureed vegetables: add to each bowl so that one bowl is red, one is green, one is orange, and one is white (water).
*If you are using food coloring, add colors to each bowl AND 1/2 c water to each bowl. (add more water if needed to incorporate all ingredients and to maintain a doughy texture.

Knead the contents of each bowl separately. Keep dough in separate bowls and let rise for about 1-2 hours. (I place a dampened paper towel over each bowl while the dough is rising.)

Punch down dough. Roll dough into strands.

*I braid a six-strand challah. For rainbow challah, I made two red strands, two green strands, one white strand and one orange strand.

To braid a six-strand challah:

Lay the six strands length-wise next to each other and pinch all six together at top. To start the braid, criss-cross the outer most (left side and right side). Then, alternate the second strand on each side. "Second over all--left then right, left then right" until the entire loaf is braided. Once at the end, stick the ends together and fold under the challah.

Before placing in oven, make an egg wash (scramble one egg in a glass and brush over challah)

Bake at 350F for a good 45 minutes, or until golden brown.

---I used baby food carrots (make sure the ingredients are only carrots and water) for the orange, and green food coloring and red food coloring!

Bon appetit!

Orange-Cranberry Chicken and Herb Rice

After my harrowing experience with the flopping chicken parts, I got everything under control, cooked dinner and enjoyed two new recipes.

Both are again taken from Kosher Delicious: Great Recipes for Living

Orange Cranberry Chicken
4 lb chicken cut into 8 pieces (had I only bought the already cut up package...)
Salt
Black pepper
3/4 c orange juice
16 oz can of whole berry cranberry sauce
1/8 c sugar
1/4 c sweet red wine

1) Preheat oven to 350F
2) Season chicken lightly with salt and pepper. Place chicken in roasting pan and bake uncovered at 350 for about 45 minutes.
3) Combine orange juice and cranberry sauce in a saucepan over low heat. Stir until sauce chunks are dissolved. Add sugar and wine, stir frequently.
4) Pour over chicken and continue baking uncovered for about 45 minutes. Turn chicken a few times.

Serves 4-6

---My addendum: you could use skinless and boneless chicken breast also. Simply skip the first 45 minutes of roasting. Basically, clean chicken, place in Pyrex/roasting pan, make orange juice/cranberry mixture, place over chicken, bake for 45 minutes. This way, the prep time becomes shorter.
---I made both chicken breasts (skinless and boneless) and legs and wings. Both took up the orange/wine/cranberry taste beautifully and were very flavorful.


Herbed Brown Rice

1 c uncooked brown rice
1 tbsp olive oil
1/2 onion, chopped
1 minced garlic clove
1/2 tsp tumeric
Juice of 1/4 lemon (1/2 tbsp lemon juice)
1 tbsp soy sauce
1/4 c fresh basic chopped
1 tsp fresh thyme, chopped
1/4 c fresh Italian parsley chopped
1/3 c hot water
Salt
Pepper

1) Cook brown rice according to package directions. (Instant: about 15 minutes)
2) Heat olive oil in pan, add onions and garlic and saute for about 5 minutes. Stir in tumeric, lemon juice and soy sauce. Lower heat and add basil, thyme, and parsley.
3) Add mixture to brown rice and stir. Pour in hot water, stir and continue to simmer for 5-10 minutes.

---My addendum: I've cut down the amounts of parsley and basil. The rice I made tonight was very "basil and parsley heavy." The recipe posted here has those measurements halved.

Bon appetit!

To everyone that sent me recipes, thank you! Look for them in the blog!!!

I can do this...I can do this...

My intent is to always post after we have had dinner and I've had sufficient time to take photographs of the meal, however, I feel the need to preempt tonight's entry with a little anecdote about the making of tonight's dinner. Didn't someone once say something about the means to an end?

Tonight's recipe calls for a 4-lb chicken cut into 8 pieces. While I could have scooped up the already packaged 8-piece cut-up chicken, I decided the chicken looked too pink and bloody in the packaging and that I could cut up my own roasting chicken. So there I was, I bought my 4.1 lb Empire roasting chicken, brought her home and unpacked her onto a plate. I got out my trusty kitchen shears and thought "how bad could this be?" I began to try to cut a wing off--hit a bone. Decided to then cut the chicken in four halves like they do at Wegmans. I flipped the birdie over and FLOP, the neck was still attached! I almost vomited. haha. While I considered scrapping the birdie and just roasting the entire thing, I figured that I should follow the recipe, man-up, and cut up my chicken. After removing a joint from the leg with my fingers, hearing the snapping of the ribs as I cut the breasts off, I managed to salvage two breasts, two legs and a wing. Not too sure what happened to the thighs...

One of my upcoming projects is to watch a youtube video on cutting up a whole chicken. And I want to de-bone a duck?

Stay tuned...dinner will be served!

My Mission

Unlike Julie Powell (who, by the way, I am fascinated with), my goal is not to complete all of the recipes in any certain cookbook, but to complete 365 entirely different recipes in 365 days. Some nights will be challenged by eating out for certain occasions, but my plan is to make-up the lost recipes on those nights by making 2-3 recipes other nights.

For instance, last night, I made two recipes. This can easily be accomplished by making an entree and a side dish. I have something special planned for tomorrow, which will be perfect if we get the "paralyzing blizzard" described so vehemently on Accuweather's website.

So what happens when 365 new recipes have been created? I totally clean my kitchen? I sign up for classes at Le Cordon Bleu (well, if this shortage of nursing positions continues...). Upon completing 364 recipes, I will (attempt to) make Julie's last recipe in the movie---Julia Childs' deboned duck recipe.

I'm not sure why deboned duck will be my final recipe; I don't even like duck. I just feel that I want to end with something challenging!

And parents, you will be invited over to taste some of my blog entries, er, recipes. And we know, if you don't call us for awhile after leaving (Dan's parents) or if you suddenly require a "trip to WalMart" (my parents while staying at the condo)...we know you've run to iHop for some real food.

Bon appetit and happy recipe-ing!

Tandoori Chicken and Baked Apples

...go together like? Tandoori chicken and baked apples, that's what!

Tonight for dinner we had tandoori chicken, basmati rice, and baked apples for dessert. Remember in my intro when I said some recipes that I make require many pots, pans, and utensils for their creation? Well, let's just say that my first load of dishes is in the dishwasher. Some of the dishes could be avoided---I mixed all of the spices together in a Pyrex dixie cup before adding to the broth mixture (you could simply just add the measured ingredients to the saucepan). I chose to rebake the apples in Pyrex bowls before we ate them. I could have rinsed and dried the bowl I cooked them in and used it to reheat. Overall, it was a very successful dinner. Yummyshemash!

If you are reluctant to cook Indian food, let alone eat it, I'd say give it a shot. You're in your own kitchen, using your own ingredients, and what is the worst that could happen---you decide to add a little less coriander or ginger? As I've been told, Indian food is not spicy, it is spiceful. There is not burning sensation caused by these spices, merely a sensation that can be described as flavorful. This tandoori chicken has a lot of flavor without being spicy. Try it!


Tandoori Chicken (taken from the print cookbook Kosher Delicious: Great Recipes for Living)

Ingredients:

1 chicken bouillon cube
1-2 cups boiling water (depending on the bouillon cube: I use Telma chicken broth requiring 2 cups water, I use 1.5 cups so the broth isn't too watered down)
1 tsp garam masala powder
1 tsp coriander
2 tsps tumeric
3 tsps Hungarian sweet paprika (regular paprika does just fine!)
1 tsp ground ginger
2 tsps garlic powder
2 tsps kosher salt (I use a dash of table salt in order to keep the sodium content low)
3 tbsps canola oil
Juice of 2 lemons (read your lemon juice container--usually 2 tbsps equals the juice of 1 lemon)
4 lb chicken, cut into 8 pieces (I buy a package of skinless and boneless chicken breasts (about 1-1.5 lbs) and cut into bite sized pieces.

Make a broth by combining the bouillon cube and recommended water in a saucepan. Add garam masala powder, coriander, tumeric, paprika, ginger, garlic powder, salt, oil and lemon juice. Mix well. (I let this simmer for about five minutes while stirring frequently).

Place chicken pieces in oven-safe bakeware (Pyrex for me!). Pour marinade over chicken. Cover and marinate overnight in the refrigerator.

Preheat oven to 350.

(Before putting in refridgerator, I add dried apricot pieces that I cut in half)

Bake chicken covered at 350. (For skinless and boneless pieces: about 40-45 mins) (For whole chicken pieces: 1 hour covered, additional 30-45 minutes uncovered)

Bon appetit!


Sweet sides: Basmati rice, French style green beans, toasted pita-pocket bread, couscous

Baked Apples
http://simplyrecipes.com/recipes/baked_apples/

4 large baking apples (Rome Beauty, Golden Delicious, Jonagold, McIntosh)
1/4 c brown sugar
1 tsp cinnamon
1/4 chopped pecans
1/4 c currants or chopped raisins
1 tbsp butter (or margarine)
3/4 c boiling dihydrogen monoxide

1) Preheat oven to 375F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. Use a paring knife (or apple corer) to cut out the stem area, then the core (including seeds!). Make the holes about 3/4-inch to an inch wide.
2) Mix brown sugar, cinnamon, pecans, and raisins.
3) Stuff mixture into apples.
4) Place apples into bakeware and pour 3/4 c of boiling water around apples
5) Place dollop of margarine on top of apples.
6) Bake for....my recommendation: 40 minutes (check to see if apples are intact...not burst) and then bake about 20 minutes more. If apples are starting to burst, lower temperature and continue to bake.

Bon appetit!

Meatloaf Beatloaf

My first recipe post is about meatloaf? Seriously?!

This recipe is good for:
-Last minute dinner
-Having guests over
-3-4 servings

Mini Meat Loaves

1 egg, lightly beaten
1 cup pasta sauce (I use Barrilla Marinara Sauce)
1/2 cup dry bread crumbs
1/4 cup fresh basil leaves, coarsely chopped
1 lb lean ground beef (or turkey)

1) Preheat oven to 450
2) In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tbsps of the basil and 1/4 tsp salt. Add meat, mix well. Divide mixture into 5.5''x2'' ovals. (you may adjust size based on your preference!) Place on baking sheet. Spoon remaining pasta sauce on top.
3) Bake 15 minutes (or until internal temperature is 160F)
4) Bon appetit!


Suggested sides:

For this dish, I steam fresh (uncut) green beans and then sautee in olive oil, coarse kosher salt and garlic.

Also could be delish: Angel hair pasta with marinara sauce, steamed broccoli, asparagus.

Eat to Live, or Live to Eat

No matter how we do it, or when we do it, the fact that we all need to eat remains, well, true. Although some may argue that my size may not validate this, but I love to eat. More-so, I love making what I eat. I love enjoying cuisine outside of my house, but nothing is more satisfying that watching someone enjoy something that I made.

Some of the recipes that I try are slightly more complicated than others, some have more exotic ingredients than others, and some have a larger portion size than others, but those that are more disgusting than others have been left out of this blog.

While I am no Julia Childs, I'd still like to share my favorite recipes--those that I have tested out--with hopes that others can enjoy them, too! And, I'll include my own little tips throughout! If you try and enjoy, let me know!