Tuesday, July 27, 2010
Tuesday, July 20, 2010
Wednesday, July 14, 2010
Saturday, July 10, 2010
2/3 cup peanut or canola oil
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
2 to 3 tsp. Asian chili oil (optional)
2 garlic cloves, minced
1/2 cup mango chutney
2 cups shredded roast chicken, homemade or purchased
1 celery stalk, thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup roasted salted cashews, coarsely
1 mango, peeled, pitted and thinly sliced
4 cups shredded romaine lettuce
Make the vinaigrette:
In a food processor or blender, combine the peanut oil, vinegar, mustard and chili oil and process until blended. Add the garlic and chutney and continue to process to form a smooth puree.
Assemble the salad:
In a bowl, combine the chicken, celery, onion, cashews and mango. Add the vinaigrette and toss gently to coat. Divide the lettuce among individual plates, top with the chicken mixture and serve.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
Monday, July 5, 2010
Impossibly Easy Cheeseburger Pie
1 lb lean (at least 80%) ground beef (or turkey)
1/2 large onion, chopped (1/2 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick mix (I make my own mix)
1 cup milk
1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2.In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3.In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4.Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes