Chicken Soup goes tropic..

The Boy woke up couching something fierce yesterday and sounded like he was going to get a cold.
Interesting enough, I woke up with a runny nose and a cough so the crock-pot is out of the cabinet and I’m making Indonesian chicken soup aka Soto.

4 cups chicken bouillon
2 cloves garlic
1-2 table spoons fresh ginger, minced
1 stick sereh (lemon grass), minced
1/2 teaspoon red pepper flakes
3 tsp turmeric
2 chicken filets, cut in small strips
4 ounces cut up mushrooms, we use shitake
6 ounces bean sprouts
2-4 ounces rice noodles.

Heat bouillon in pan with garlic,ginger sereh,red pepper.
Allow to simmer for 10 minutes on low.
Add chicken and mushrooms to broth.
In a separate pot cook rice noodles.
Put bean sprouts in a seperate bowl and serve with soup and noodles.

Enjoy!

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Swedish Chef Sunday

An Easy Dutch fish dish for Friday

I remember my mom making this and it is the easiest, fastest dish you can make.
You can increase the amount of curry by a tsp, it gives it just that kick.
Cod is a great fish because it keeps it’s shape during cooking.

1 cauliflower, cut in smaller pieces
2 tbs olive oil
2 onions
1 lb cod (for 4 people)
2 tsp curry powder
7 ounces of Creme Fraiche (a little under a cup)
1/2 cup Mozzarella cheese
salt and pepper to taste

Preheat the oven to 375
Grease an ovenproof dish with butter
Cook Cauliflower in water with a little bit of salt for about 8 minutes
Heat the olive oil cook the onions until shiny, do not burn them!
Cut fish in chunks and sprinkle with curry, salt and pepper
Spread the cauliflower over the bottom of the dish
cover with fish and onions
(optional) cover the fish with mashed potatoes
Mix creme Fraiche with cheese and cover top of layers
Bake in oven for 25 minutes to done and golden brown.

Enjoy!

Chicken with gorgonzola sauce

The Boy was diagnosed at a little over 1 as an asthmatic and we found this incredible allergist who worked well with us.
He had to be tested for allergies and he was allergic to mold.
Many nights we spent with a wheezing child because he was exposed to mold somewhere.
This was hard on all of us but eventually by his 7th or 8th birthday Dr. Incredible told us to start introducing blue cheese in his diet in small doses to help him desensitize to mold.

And it didn’t trigger an asthma episode at all.

Needless to say Blue Cheese is a staple in the house and he has at least a serving every now and then.The asthma has been under control since he was 12.

Word of caution, this was my finding. In no way does it mean you should try it on a child who is allergic to mold. My son was under Dr’s care and only having small doses of blue cheese with meds close by.

Let’s get to the recipe shall we?

Finger licking dish!

1 pound of chicken tenders
6 ounces blue cheese (we use gorgonzola but any blue cheese will work)
3 table spoons creme fraiche or sour cream
1/2 cup heavy cream
1/2 cup white wine
1 cup spinach
2 tablespoons butter
2-3 cloves garlic
1 cup mozzarella cheese
4 ounces of mushrooms
salt and pepper to taste
pasta of your choice, angel hair or tagiatelli is good with this.

In butter saute the chicken,set aside in an oven proof dish and keep warm at 200 F.
Saute mushrooms until golden brown and add to the chicken.
Cook pasta of your choice until done.

In a pan add wine, cream, creme fraiche (or sour cream) and slowly simmer until cheese melts.
Add mozzarella and garlic.
Add chicken, mushrooms and spinach and simmer until spinach is wilted, about 15 minutes

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Enjoy!

Happy Wednesday

Swedish Chef Sunday

And we’re back.

A brief hiatus because of the hacked account happened but I’m glad to let you know nothing got damaged beyond the email address which is now locked.

Moving on then!
I tried a new recipe and it’s so tasty I had it for dinner and lunch!

Years ago I went low-carb for quite a few years, my blood sugars were doing roller-coasters ride, up and down etc. I liked low-carb but went off it last April because I was thinking it would be more convenient to eat in moderation. Yah, Right!

After the holidays I felt a bit blah and we all have the good intentions right after the New Year so I’m no exception. I dropped all wheat products and started eating smaller portions.

The blog has always been lower-carb anyway but I want to add some dishes that can be adapted towards low-carb. I’m no expert on the matter but it’s safe to say not to make my dishes if you are on Induction with either Atkins,South Beach or any other diet that has you “clean up” first.

Eggplant Lasagna

1 medium eggplant, cut in thin slices
.5 pound ground beef (or chicken)
.5 pound sausage meat (mild Italian or other)
6 ounces of mushrooms
pasta sauce
(we use Newman’s Own, make sure whatever you pick has NO sugar in it or corn syrup)
1 egg
6 ounces Ricotta cheese
cup mozzarella cheese
butter
salt for the eggplant

Cut the eggplant in thin slices, you can cut lengthwise to get more of the “noodle” look.
Place on a paper towel in a single layer and sprinkle with salt.
Preheat the oven to 375 F.
Brown the sausage and beef in 2 tbs butter, break up the sausage as much as possible.
drain fat, add mushrooms and pasta sauce.
mix well.
mix ricotta with the egg and set aside.

Layer a ovenproof dish as follows:
Meat sauce
Eggplant in a single layer
ricotta
meat sauce
eggplant
meat sauce
sprinkle with mozzerella

You can make on layer or two, it depends on the size of the pan. Deep would be two layers, shallow one because the sauce tends to bubble a bit.

Cover with aluminum foil and cook covered in oven for 45 minutes, take foil off and let cook for 10 more minutes.
The sauce will bubble, if it doesn’t let cook for 15 minutes extra instead.
Let stand for 5 minutes

Cut in squares with a sharp knife.

Enjoy!

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Happy Wednesday!

Damn you hackers!

Sunday night I got a warning that the email address that is connected to my blog was accessed from Poland.

Trusting Gmail I thought nothing of it until Monday morning when I wanted to blog. I could not log in to WordPress or my Gmail account, at all. 

With a bit of juggling and the help of the home tech support ( my 14 year old son) I got into gmail only to find the hackers had used my email account to send out bogus emails, requesting quotes for lighting a graveyard from a lighting company based in England. In the reply from the “company” was conveniently a link to click.

I have no doubt the link would have led to a virus, or worse, a way to hack the computer of whomever clicked the link to find out what the he!! the email was about. 

All is well with the email address but if you receive an email from the blog that just looks weird….do NOT click the link! As it is I would never send out email or links to my readers unless they have requested something special.

That said, if you have gmail take the time to change your password. I now have 2 logins going, one a new password and the other is a code that gets sent to my phone.

I highly suggest you get the 2nd log-in, since my debacle from yesterday I’ve heard of 2 more people and their gmail being hacked.

I’ll be back on Thursday with a recipe, tomorrow is Wednesday Funny cartoon.

Take care, and now go change that password.

 

 

 

Swedish Chef Sunday

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