Friday, February 25, 2011

Roast Beet Salad with dijon Caper dressing

This incredibly simple salad was inspired by a Meal I had at 76 Pleasant Street in Norway Maine. I did not follow a recipe and only eyeballed the ingredients, so bear with me as I try to recreate it.

bunch of beets
bag of watercress
crumbled blue cheese
handful of slivered almonds
small handful of dried cranberries

1. Preheat oven to 425 degrees.
2. Prep beets by cleaning, peeling and roughly dicing.
3. Place in a bread pan and gently roast for 30 minutes or so, stirring at least once.
4. Remove from oven and chill for about an hour.
5. Prepare your plate by laying a bed of watercress.
6. Cover water cress with a mound of roasted beets.

7. Sprinkle nuts and berries around beets and water cress.

8. Cover dish with cheese crumbles.

9. In a small measuring cup prepare dressing from olive oil, Dijon mustard, some crushed capers with juice, and a dash of lemon juice. Adjust to taste. I know I put other stuff in the dressing but my memory isn't serving me right now.

Thursday, February 24, 2011

HiHo and lobster

On a boat in the Gulf of Maine :D
Always a lady. I love and miss you Mom!

Saturday, February 19, 2011

Oven Fried Chicken Fingers

Ripped from the pages of Gourmet, SP style!

It's really hard to read that isn't it? Well I will write it out. We made this last night. We made this all the time when our daughter was in the throws of colic. It was soothing comforting finger food that sustained me through many long nights. We serve it with ranch dressing. Kids love it!

2.5 pounds boneless chicken breast halves
1.5 sticks butter, melted
3/4 teaspoon salt
1/4 teaspoon black pepper
7 cups cornflakes, coarsely crushed

1. Put over racks in upper and lower thirds of oven and preheat to 425 degrees.
2. Grease or butter 2 large shallow pans - cookie sheets work fine!
3. Gently pound chicken between sheets of plastic with a meat pounder or a rolling pin until 1/3 inch thick.
4. Cut chicken into 1/2 inch wide strips
5. Stir together melted butter, salt and pepper in shallow dish.
6. Put cornflakes in another dish.
7. Working one chicken strip at a time, dip in butter and then dredge in cornflakes, pressing flakes firmly to adhere, and transfer strips to pans.
8. Bake, switching positions of pans half way through baking, until chicken is golden and cooked through, about 15 minutes total.
9. Cool chicken on racks. Crust will firm up when closer to room temp, but you can eat it as soon as you want!

Thursday, February 17, 2011

Crockpot Chili

1 pound ground beef
1 package Italian sausage, removed from casing and crumbled
2 onions, chopped
3 cloves garlic, minced
1 can Campbell's® Condensed Tomato Soup
2 large cans whole tomatoes, un-drained
2 cans any color kidney beans, drained and rinsed
2 bay leaves
1/4 cup chili powder
1 Tablespoon ground cumin
1 teaspoon oregano
several grinds of pepper
a pinch or two of salt
2 bay leaves
1 cup of red wine
and for serving, sour cream and shredded cheddar cheese

1. Cook the meat in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.

2. Pour off any fat.
3. Stir all ingredients (minus sour cream or cheese) into slow cooker.

4. Cover and cook on LOW for 8 to 9 hours.***Or on HIGH for 4 to 5 hours
(or a little bit of both in my house. Since the meat is precooked keeping on low the whole time is fine!

Wednesday, February 16, 2011

Breakfast in Florida!

A fun picture of Hi-Ho on vacation!

Indian Chicken Strips

This recipe serves 6 to 8 and it is the yummiest, most delectable chicken marinade I can think of.
3 lbs chicken - boned, skin, and cut into strips
5 tbs vegetable oil
4 tbs red wine vinegar
1 med onion peeled and chopped
1 whole head of garlic peeled and chopped
1 inch cube fresh ginger peeled and chopped
2 tbs fennel seeds
2 tbs ground cumin
2 tsp ground coriander
seeds from 8 cardamom pods - yes this is the toughest part of the prep.
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne - this is where you can crank up the heat if you desire.
2 tsp salt
3 tbs tomato sauce

1. Combine all marinade ingredients in blender.

2. Blend until smooth.

3. Combine chicken with marinade mix well and cover.

4. Refrigerate 4 to 5 hours.

5. Preheat broiler, grill or oven. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.

You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yumminess off of them. We grill these when doubling or tripling the recipe for a large group but I have also done it successfully by baking! If baking just broil carefully at the end - turning once or twice for better charring!

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer. Also goes well with Curried Chickpeas!

Tuesday, February 15, 2011

Curried Chickpeas

This recipe will serve 10 or otherwise makes great leftovers. I modified it from the prior post to suit my tastes, and I am proud to call this recipe my own. Feel free to cut in half for your family, our double again for a larger group. It is SO yummy! Goes well on it's own, stuffed in pita pockets or as a side with My Indian Chicken Strips.

6 T oil - or enough to cover the surface of the skillet
2 onions, chopped
3 large cloves garlic, minced
3 Tablespoons (or more!) curry powder
1 teaspoon cinnamon powder
1/4 to 1/2 teaspoon ground cloves
3 cans chick peas, rinsed and drained
2 Tablespoons or more tomato paste
A squirt or two of all natural/organic ketchup (helps thin and add flavor)
a couple pinches of salt and pepper
1/2 cup water (plus more for the end if needed)
1 cup (or more) plain yogurt
Cilantro, chopped
lemon Wedges
Whole Wheat pita pockets if desired

  1. In a large skillet over medium-high flame, heat oil.
  2. When oil is hot, add onion, and cook stirring occasionally, until it starts to soften and become translucent.
  3. Add the garlic, stir, and continue to cook for about 5 minutes.
  4. Add curry, cinnamon, and cloves, and stir allowing to cook until mixed and fragrant.
  5. Add the chickpeas and stir.
  6. Add tomato paste and ketchup, stir and allow to heat a bit.
  7. Add the water and stir to even out sauce on beans.
  8. Season with salt and pepper.
  9. Add the yogurt and stir and allow to come to temp. Add more yogurt or water, or even ketchup or spices, to adjust sauce to your liking.
  10. Add chopped cilantro and stir, continuing to heat for 5 minutes.
  11. Remove from heat and serve with lemon slices and pita pockets, or as a side with my Indian Chicken Strip recipe.

Monday, February 7, 2011

Simple Chickpea Curry

Another Martha Stewart Everyday Recipe, but this one peaked my interest!


Serves 4

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 cinnamon stick (3 inches)
  • Pinch of ground cloves
  • 2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
  • 3 tablespoons ketchup
  • Coarse salt and ground pepper
  • Chopped cilantro and lemon wedges (optional), for serving


  1. In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Read more at Quick Chickpea Curry - Martha Stewart Recipes