cooking for your boyfriend

Sunday, March 27, 2011

Roasted Vegetable Soup

Serves 4 hungry boyfriends in 1 hour
Ingredients

  • Vegetables cut into 1 inch pieces:
    • 4 peeled carrots
    • 2 peeled parsnips
    • 1 peeled and seeded acorn squash
    • 2 bell peppers
  • Olive oil
  • garlic powder
  • salt and pepper
  • 1 (14 ounce) can tomato sauce
  • 1/2-1 cup water
  • Sliced scallions, for garnish
Directions
1.  Preheat oven to 425 degrees F.  Line 2 baking sheets with aluminum foil.  Evenly spread out prepared vegetables over baking sheets.  Sprinkle on olive oil, garlic powder, salt and pepper.  Toss with your hands.  Cook in the oven for 40 minutes, until vegetables are tender and browned.

2.  Heat tomato sauce in a small sauce pan over medium heat.  Transfer cooked vegetables to food processor fitted with steel blade.  Add warm tomato sauce with 1/2 cup of water.  Pulse until coarsely chopped.  Add more water if you want a smoother consistency.

3.  Serve your boyfriend:  Serve soup in a small bowl.  Sprinkle on sliced scallions.  

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Saturday, March 26, 2011

Bean Burritos

Makes 6 burritos

Ingredients

  • 1 (14 ounce) can tomato sauce
  • Canola Oil
  • 3 dried ancho chiles, stems removed
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seed
  • 1 teaspoon garlic salt
  • 1/4 cup cilantro, roughly chopped
  • 6 tortillas
  • 1 (14 ounce) can refried beans
  • Mexican cheese (optional)
Directions
1.  Heat oven to 350 degrees F.  Prepare the sauce:  Pour tomato sauce into a small sauce pan over medium heat.  Reduce to a simmer.  In a large skillet, heat 2 tablespoons canola oil over medium-high heat.  Saute chiles 2-4 minutes, blackening the skins.  Add to a food processor fitted with blade attachment.  Add oregano, cumin seed, and garlic salt.  Process for about 1 minute.  Add 1 tablespoon of spice mixture to simmering tomato sauce.  Add cilantro.  Stir occasionally until ready to serve.  Keep remaining spice mixture in the fridge,  and use for another time.

2.  Line a baking sheet with aluminum foil.  Set a side.  
Prepare burritos:  Add a heaping tablespoon of beans to the center of each tortilla.  Add about a tablespoon of sauce to each burrito.  Top with some mexican cheese (optional).   Enclose burrito using a toothpick.
In a large skillet heat 1/4 cup canola oil over medium-high heat.  Working in batches, fry burritos 15 seconds per side.  Transfer to baking sheet.  Bake in the oven for 5 minutes.  

3.  Serve your boyfriend.  Remove toothpicks and top with some sauce for a finishing touch.  

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Tuesday, March 22, 2011

Cucumber Salad

Serves 4 hungry boyfriends in 10 minutes
Ingredients

  • 4 cucumbers, peeled and very thinly sliced
  • 1/2 vidalia onion, peeled, sliced in half, very thinly sliced
  • 1/3 cup white wine vinegar
  • 3 tablespoons water
  • 3 packets splenda
  • salt and pepper
Directions
1.  In a large bowl whisk together vinegar, water, splenda, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Add cucumbers and onions and toss with a spoon.  Garnish with freshly cracked pepper.

*The longer this salad sits, the better it gets.

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Saturday, March 19, 2011

Mom's Chicken Tacos

Makes 12 tacos
Ingredients

  • 4 chicken breasts, bone-in, skin on
  • 8-10 cups water (enough to cover chicken)
  • 1 onion, peeled, cut in half
  • 6 garlic cloves, peeled
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup sliced scallions
  • 1/2 cup cilantro
  • 1 teaspoon garlic salt
  • 12 flour or whole wheat tortillas
  • Mexican cheese
  • Canola oil
Directions
1.  Place chicken breasts at the bottom of a dutch oven, skin side up.  Pour water over chicken.  Make sure chicken is completely covered with water.  Add onion, garlic, rosemary, thyme, bay leaf, 2 teaspoons salt, 1 teaspoon pepper.  Bring to a boil, then reduce to a simmer.  Cover and simmer for 20 minutes, until chicken is cooked through.  

2.  Remove chicken from poaching liquid and transfer to a board.  Carefully pat chicken dry with a paper towel.  Allow to cool for 5 minutes.  Using your hands remove skin from chicken and discard.  Remove the rest of the meat from the bone and add to a bowl.  Using paper towels, squeeze out any excess moisture from chicken.  Transfer shredded chicken to food processor (fitted with the blade) along with scallions, cilantro, garlic salt, and 1/2 teaspoon pepper.  Pulse about 10 times, until meat is ground up.

3.  Preheat oven to 400 degrees F.  Prepare tacos.  Add about 1/4 cup chicken mixture to top half of tortilla, leaving a 1/2 inch border.   Mound with about 1 tablespoon cheese.

Fold bottom half over top.  Thread toothpicks around the edge to enclose the taco for frying.  Repeat with the rest.


4.  In a large skillet, heat 1/4 cup canola oil over medium-high heat.  Working in batches add tacos, frying for 15 seconds per side.  Transfer to baking sheet.  Repeat with remaining tacos.  Cook in the oven for 10 minutes, until chicken is warm.  Carefully remove toothpicks and serve with salsa.


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Sunday, March 13, 2011

Shrimp and Polenta

Serves 2 hungry boyfriends in 30 minutes
Ingredients
  • 6 (1/2 inch) slices of polenta*
  • 1 tablespoon olive oil, plus more for baking dish
  • 1 tablespoon unsalted butter
  • 1 small shallot, peeled and minced
  • 1 garlic clove, minced
  • 1/2 cup chicken stock
  • 1/3 cup dry white wine
  • 3 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons heavy cream
  • 3/4 lb large (13-15 count) shrimp, peeled, deveined, tails off, and seasoned with salt and pepper
  • 1/2 cup grated parmesan cheese
Directions
1.  Preheat oven to 400 degrees F.  Lightly oil an 8x8 baking dish.  Place polenta slices on baking dish 2 inches apart, set aside.  In a small skillet,  heat oil and melt butter over medium heat.  Add shallots and saute for 5 minutes until softened.  Add garlic and saute another minute.  Add chicken stock, wine, and mix in tomato paste.  Bring to a boil and reduce to a simmer.  Season with salt and pepper.  Simmer for 2 minutes.  Add shrimp to sauce and saute 2 minutes per side.  Turn off heat and stir in cream until fully mixed.

2.  Pour sauce and shrimp over polenta.  Evenly sprinkle over parmesan cheese.  Bake in the oven for 7-10 minutes, until cheese melts.

*Polenta comes in a log, usually found in the past section at the market. 

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Tuesday, March 8, 2011

Boyfriend Burgers

Makes 2 large burgers in 20 minutes
Ingredients

  • 1 lb ground sirloin
  • 1/2 onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 3 tablespoons worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon lawry's salt
  • 1/2 teaspoon pepper2 hamburger buns
  • optional: lettuce, tomato, onion, ketchup, mustard
Directions
1.  Preheat indoor or outdoor girl to medium-high heat.  In a large bowl, mix together burger ingredients (sirloin, onion, garlic, olive oil, worcestershire sauce, paprika, salt, and pepper) using a fork.  Try not to compact the meat, keep it light.  

2.  Divide mixture into 2 burger patties.
Lightly brush burger buns with olive oil.  Grill, bread side down, 2 minutes.  Set aside.  Grill burgers 4-6 minutes per side.  Assemble burgers and serve.

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Sunday, March 6, 2011

Shiksa Kobete

Serves 4 hungry boyfriends in 2 hours

Ingredients


For the chicken

  • 1 whole chicken, giblets and neck discarded
  • 1 whole onion peeled
  • 4 cloves of garlic, peeled
  • 1 tablespoon chopped parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 1.75 teaspoons pepper
For the rice
  • 2 tablespoons unsalted butter
  • 1 teaspoon saffron
  • 1 cup long grain rice
  • 2 cups prepared chicken stock
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 tablespoon chopped parsley
For the dough
  • 8 sheets phyllo dough, thawed at room temperature for 1 hour
  • 4 tablespoons unsalted butter, melted
Directions

1.  Place chicken in a stock pot and cover with water (make sure chicken is completely immersed in water).  Add onion, garlic, parsley, and bay leaf.  Bring to a boil and then reduce to a simmer.  Season with salt and pepper.  Simmer for 1 hour until chicken is cooked through.  Once the chicken is done, allow it to cool on a board for 5 minutes.  Then, remove skin and pull meat off the bone and mince.  Add to a large bowl and set aside.  Strain remaining stock into another large pot and place on cooktop over low heat (You will use 2 cups of this for the rice).  

2.  Prepare the rice:  In a medium sauce pan, melt 2 tablespoons butter with saffron.  Add rice and saute over medium heat for 3 minutes until rice browns a little bit.  Carefully add 2 cups of chicken stock (it will bubble up).  Simmer for 10-15 minutes until all the liquid is absorbed.  Add rice to bowl of chicken and mix together.

3.  Prepare the dough:  Preheat oven to 350 degrees F.  Grease a 9 inch pie plate.
Carefully place 2 sheets of phyllo dough over 9 inch pie plate horizontally, allowing excess to hang off sides.  Brush with melted butter.

Add 2 more sheets of phyllo dough vertically.  Brush with melted butter.

Add 2 more sheets of phyllo dough on a diagonal.  Brush with melted butter.  Then add half the rice/chicken mixture* to pie plate.  Finally add the last 2 sheets of phyllo dough over the rice/chicken mixture.  Fold over sides.  Brush with remaining butter.

Bake for 20-25 minutes until golden.  

*You will have a significant amount of rice/chicken mixture left over.  Feel free to make another kobete or use it as a side dish or add to pita bread!



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