Sweet Potato Gnocchi with Sage Cream Sauce | Wishes and Dishes 2 medium to large sweet potatoes, peeled 1 1/2 – 2 cups all-purpose flour 1 egg, slightly beaten Pinch of salt Sage Cream Sauce *I doubled the recipe, except for the sage* 1 1/2 tablespoons butter 1/2 cup chopped pecans 1/3 cup finely chopped shallots or red onion 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves 1/2 cup dry white wine 2/3 cup heavy cream Gnocchi: Boil a large pot of salted water. Once sweet potato mash has cooled, remove from fridge and mix in egg. Pull out about a handful of dough at a time. Bring a large pot of water to a simmer, NOT a boil, and drop in a handful of gnocchi. Sage Cream Sauce: Meanwhile, melt butter in heavy medium skillet over medium heat. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Season with salt and pepper. Add in gnocchi and top with pecans. Leftover dough: Form any remaining dough into gnocchi shape, then place on a pan in the freezer.
crockpot honey sesame chicken Crockpot honey sesame chicken is easy to make and even more delicious! “Bourbon chicken? Bourbon chicken? You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am. Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs. I won’t lie, it’s hard to refuse something like that. However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. crockpot honey sesame chicken Author: Julie Wampler Recipe type: Slow Cooker Prep time: Cook time: Total time: Serves: 4 All images and content are © Table for Two. crockpot honey bourbon chicken, honey sesame chicken
Pasta e Fagioli | Katrina Runs For Food It’s no secret that Olive Garden is one of my favorite places to eat. I remember my first taste of the breadsticks, the Zuppa Toscana, the Alfredo. I have many memories from college days when we would drive an hour into Memphis just to eat at Olive Garden. I’ve made this several times and it’s an absolute favorite. 1 pound lean ground beef1 small onion, diced (1 cup)1 large carrot, sliced (1 cup)3 stalks celery, chopped (1 cup)2 cloves garlic, minced2 14.5-ounce cans diced tomatoes1 15-ounce can red kidney beans (with liquid)1 15-ounce can great northern beans (with liquid)1 15-ounce can of tomato sauce2 cups beef broth1 teaspoon oregano1 teaspoon basil1/2 teaspoon thyme1/2 pound (1/2 pkg.) ditali pasta1 Tablespoon chopped parsleyBrown the ground beef in a large saucepan or pot over medium heat.
Chicken Spaghetti Casserole Chicken Spaghetti Casserole When I asked Facebook fans the other day about the possibility of me posting a new casserole recipe, I received an overwhelming response. It seems that there are a lot of casserole-lovers out there! I live in San Diego- not really the Casserole Capital of America. This is quite the cheesy casserole, and I mean that in a good way. Here’s what you’ll need for this recipe. Boil the pasta, just so it’s kinda al dente (still has a slight bite to it). Melt 1 tablespoon of butter in a pan. Cook the veggies in that melted butter, just until they’re a little bit softened up. Mix nonfat milk with fat-free cream of mushroom soup. Pour that sauce into the veggies. Mix it up. Add cheese. It melts into the sauce nicely. Mix in chopped, cooked chicken and the pasta. Add some tabasco for flavah. Pour it into a greased baking dish. It looks purdy, don’t it? More cheese. Sprinkle it on the top. Bake it for a half hour or so, and it comes out all bubbly and hot and melty.
Mystery dinner | Katrina Runs For Food Dinner tonight was something I made up all by myself. It’s called throw crap in a bowl and make it taste good. Everyone should try it. Open doors and throw stuff together. black olivesnavy beans1 cup of broccoli florets10 baby carrots, sliced1/2 cup of onion, chopped10 sliced mushrooms, sauteed in butter2 cups of spiral garden pasta1/8 cup of vinaigrette dressing of choice. Stephen thought it was outstanding.
Filipino Adobo Chicken In the Philippines, adobo refers to the process of stewing chicken or pork in vinegar and a soy based sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat. My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. I served this over brown basmati rice which made this a complete meal. It's recommended marinating this overnight but if you're pressed for time, at least one hour before cooking. I always use dark meat when making stew; legs and thighs both work well. I hope you all enjoyed your Thanksgiving and didn't eat too much! Filipino Adobo ChickenAdapted from Kitchen Confidante Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g Ingredients:
Lebanese couscous (Moghrabieh) This is the Lebanese equivalent of couscous, aptly called moghrabieh. Moghrabieh, (meaning ” a dish from the Maghreb”) is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are invited. It used to be made with both lamb shanks and chicken but nowadays most people prefer a streamlined version with only one or the other. Moghrabieh can be purchased fresh in Beirut (at places like Al-Rashidi); outside of the country, it is sold dry in any Middle-Eastern market. Moghrabieh refers to both the grains and the finished dish. Moghrabieh keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave. INGREDIENTS: 6 servings NOTE: Middle-Eastern stores will have a spice mix called moghrabieh in their spice rack. Clean the chicken, season it with some allspice, salt, pepper; brown it in a couple of tablespoons of oil in a large Dutch oven as well as the large onion.
Inchi Kabin/Nyonya Fried Chicken This is a Nyonya version of fried chicken. The nyonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. Inchi Kabin is all know as Encik Cabin Chicken. Ingredients: 1 small chicken – about 2.5 pounds Marinate: 2 tbsp curry powder 2 tbsp grated ginger 2 tbsp chili powder – you can use less 1 tsp garlic powder 2 tbsp soy sauce 1 tsp coriander powder 1 tsp cumin powder 4 tbsp coconut milk Salt to taste 1. Note: You don’t need any dipping sauce for this chicken as it is flavorful enough to eat it on its own. I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.
Beet Gnochi Beets are a member of the Amaranthaceae family that includes chard, spinach beet and sugar beet (and here I thought they were related to turnips). They have been cultivated since the 2nd millennium BC, beginning in the Mediterranean and moved through Babylonia, reaching China by 850AD. I read that 4 charred beetroots were found in ruins in a Neolithic site in the Netherlands (they were smaller than our modern cultivated variety). The earliest mention of beets is in 8th century BC Mesopotamia. So what’s the sudden interest in beets? This is another celebration of 5 Star fMakeover cooking group and the subject is beets. Gnocchi have an ancient history as well. Until a few years ago, I wouldn’t ever have made it. As years have gone by, I’ve had wonderful Italian cooks generously show me the ways of gnocchi. Then, one day I found this recipe (I think it was Food & Wine but I am not certain... it’s written in my black book). Beet Gnocchi serves 6 Wrap the beets in foil. PS.