Kitchen

Hungry?
Why order out when you cook a quick and delicious meal, which just might be healthy, all from scratch?!?

Here are the recipes I have listed so far:

Meat Loaf Patties, Smashed Potatoes, Pan Gravy
Pot Roast
Spinach and Mushroom Lasagna Rolls
Asian Chicken Noodle Soup
Potato, Spinach and Tomato Soup
Perfect Microwave Rice
Dijon Tarragon Chicken Breasts
Rice Pilaf
Spinach & Mushroom Stuffed Chicken Breasts

 Meat Loaf Patties, Smashed Potatoes, Pan Gravy

- Prep Time: 10mins. - Cook Time: 25mins - Yield: 4servs 1 1/3 pounds ground sirloin, 90 percent lean ground beef 1 slice white bread, spread with softened butter, then cut into small cubes 1/8 cup (a splash) milk 1 egg 2 teaspoons grill seasoning blend, or coarse salt and black pepper combined 1/2 teaspoon ground allspice 1 rounded tablespoon tomato paste 1 medium onion, finely chopped, reserve 1/4 amount 2 pounds small red potatoes 2 tablespoons butter 2 tablespoons sour cream 2 scallions, chopped, whites and greens 1/2 cup milk 3-Condiment Pan Gravy: 2 tablespoons butter 1/4 medium onion, finely chopped, reserved from meatloaf mixture 2 tablespoons (a handful) all-purpose flour 1 to 1 1/2 cups beef stock 1 tablespoon ketchup 1 rounded teaspoon spicy brown mustard 1 tablespoon steak sauce Serving Suggestions: Baby Carrots, recipe follows Dressed Tossed Salad Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl. Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan. Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste. Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat. Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.
Courtesy of Rachel Ray at Food Network
Top

 Pot Roast

- Prep Time: 30mins. - Cook Time: 4hours - Yield: 3-6servs 1 (2-pound) blade cut chuck roast 2 teaspoons kosher salt 2 teaspoons cumin Vegetable oil 1 medium onion, chopped 5 to 6 cloves garlic, smashed 1 cup tomato juice 1/3 cup balsamic vinegar 1 cup cocktail olives, drained and broken 1/2 cup dark raisins Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Courtesy of Alton Brown at Food Network
Top

 Spinach and Mushroom Lasagna Rolls

- Prep Time: 20mins. - Cook Time: 30mins. - Yield: 4servs 16 cremini caps, cleaned with a damp towel and finely chopped in food processor 1 small yellow-skinned onion, finely chopped 2 cloves garlic, minced 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry Salt and pepper 1/4 teaspoon ground nutmeg or the equivalent of freshly grated 2 cups part skim ricotta 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes) 1 cup fat free chicken broth 8 ounces Gorgonzola, crumbled 1/2 cup (3 turns around the pan) heavy cream 1 to 1 1/2 cups shredded mozzarella Serving suggestions: Steamed asparagus (2 small or 1 large bundle asparagus) Broiled tomatoes (4 vine-ripe tomatoes) In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes. Steamed Asparagus Tips: 2 small or 1 large bundle asparagus While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender. Roasted Tomatoes: 4 vine-ripe tomatoes Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes. Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.
Courtesy of Rachel Ray at Food Network
Top

 Asian Chicken Noodle Soup

- Prep Time: 15mins. - Cook Time: 7mins. - Yield: 8servs 4 tablespoons soy sauce 2 tablespoons mirin 1 teaspoon dark sesame oil, plus 1 teaspoon 1 clove garlic, minced 2 tablespoons minced fresh ginger 1 tablespoon sugar 4 tablespoons rice vinegar 1/2 teaspoon Vietnamese chile paste 8 cups chicken broth 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips 4 cups chopped Chinese vegetables or Napa cabbage 1 (5-ounce) package rice noodles, prepared according to packing directions 1/2 cup chopped fresh cilantro leaves 6 scallions, thinly sliced on the bias Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl. Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings. Pour over prepared Chinese noodles. Garnish with cilantro and scallions.
Courtesy of Kathleen Daelemans at
Food Network
Top

 Potato, Spinach and Tomato Soup

- Prep Time: 10mins. - Cook Time: 20mins. - Yield: 4servs
3 cloves crushed or finely chopped garlic 1 large onion, chopped 2 tablespoons extra-virgin olive oil 2 quarts chicken broth 3 pounds all purpose potatoes, peeled and thinly sliced 1 pound fresh triple washed spinach, stems picked and coarsely chopped 1/4 teaspoon nutmeg, grated or ground Salt and pepper 1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree 1/2 cup grated Parmigiano-Reggiano or Romano In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve. Courtesy of Rachel Ray at Food Network
Top

 Perfect Microwave Rice

- Prep Time: 5mins. - Cook Time: 25mins - Yield: 8servs 2 cups long grain rice 3 1/2 cups water or stock 1 1/2 teaspoons butter or oil Salt and freshly ground black pepper Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving. Courtesy of Kathleen Daelemans at
Food Network
Top

 Dijon Tarragon Chicken Breasts

- Prep Time: 5mins. - Cook Time: 20mins - Yield: 4servs 2 (14-ounce) cans chicken broth 4 boneless, skinless chicken breasts, 6 to 8 ounces 2 tablespoons butter 2 tablespoons flour 1 tablespoon Dijon mustard 2 tablespoons chopped fresh tarragon or, 2 teaspoons dried Salt and freshly ground black pepper Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley. Courtesy of Rachel Ray at Food Network
Top

 Rice Pilaf

- Prep Time: 2mins. - Cook Time: 18mins - Yield: 4servs 2 tablespoons butter 1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta 3/4 cup white enriched rice 1 1/2 cups chicken broth or water Salt In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve. Courtesy of Rachel Ray at Food Network
Top

 Spinach & Mushroom Stuffed Chicken Breasts

- Prep Time: 15mins. - Cook Time: 20mins - Yield: 4servs 4 boneless, skinless chicken breasts, 6 ounces Large plastic food storage bags or waxed paper 1 package, 10 ounces, frozen chopped spinach 2 tablespoons butter 12 small mushroom caps, crimini or button 2 cloves garlic, cracked 1 small shallot, quartered Salt and freshly ground black pepper 1 cup part skim ricotta cheese 1/2 cup grated Parmigiano or Romano, a couple of handfuls 1/2 teaspoon fresh grated or ground nutmeg Toothpicks 2 tablespoons extra-virgin olive oil Sauce: 2 tablespoons butter 2 tablespoons flour 1/2 cup white wine 1 cup chicken broth Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes. Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl. Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat. Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce. Courtesy of Rachel Ray at Food Network
Top

RETURN HOME!

All recipes Copyright � 2003 Television Food Network, G.P., All Rights Reserved

Hosted by www.Geocities.ws