Mmm… Food

For Everything New there is Something Old
January 23, 2009, 3:17 pm
Filed under: Cooking

While I try to keep on track, for every new item I blog about there are other lost menu items that have never made it up here.  So I thought I’d try to make a quick go of a few of the other items we’ve been eating in the last couple of weeks.

food-064Portobella Mushroom caps stuffed with Goat Cheese and Pine Nuts in a Red Sauce.  Quick.  Simple.  Easy.   Tasty!!!  These dont’ require much prep, and with only 30 minutes in the oven @ 350 they are a quick meal.    Just one of several recipes from the South Beach Cookbook.


Flank Steak with Roasted Shallots and Goat Cheese.  This Bon Appetit wonder was scrumptious.  Marinate the steak in a mix of olive oil, red wine vinegar, thyme and garlic.  Toss the shallots with the same dressing.  Cook the steaks in the broiler and top it with a little goat cheese and sink you teeth into this wonder!!!  LOVED IT!!!

Pistachio Chicken Salad.  South Beach has some good ones.  Here it’s the  simplest of things give a meal the oomphh it’s looking for.  For this Chicken Salad I encrusted the chicken breasts with finely chopped pistachios.  Add  pistachios to a food processor and chop to a fine mix.  food-071Lay the pistachios in the bottom of  pie pan and press the chicken into the nuts, coating both sides well.  Add some olive oil to a frying pan.  Cook each side of the chicken about 2 minutes.  Then transfer to a baking dish and finish cooking in the oven @ 375 until internal temp is 165 about 10-15 minutes.  Just chop up the chicken and sprinkle it over a green salad and add any veggies you want.  I made this salad with an Avocado Dressing, 1 avacado, lime juice, olive oil, salt and pepper.  Super simple.  And this is really just too easy, and fast!!!  It has to be put on the rotation for the “I just got home, it’s late and I want to order take out, but know I should cook something” kind of days.  This meal can be ready in less than 30 minutes.  Faster than most delivery services!!!

Mustard Tarragon Shrimp and  Brussel Sprouts with White Beans and Pecorino.  Bon  Appetit may slowly be becoming my new Bible.  I love Martha dearly, but this food is just so damn tasty. 


April continues to bemuse the fact that she didn’t discovered Bon Appetit sooner.  The shrimp here were tasty, but the clear winner was the Brussel Sprouts with White Beans.  The Brussel sprouts are first braised in some olive oil.  Then saute a little bit of garlic before adding in some chicken broth with the white beans and Brussel sprouts and reduce until the broth has become a glaze.  Salt and pepper to taste and stir in the Pecorino.  The flavours meld so well together.  Our friend Jennifer has already remade this meal after we first tried it out on her 🙂

So that’s at least a few more of the meals we’ve been trying out 🙂


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