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27.8.06 ( 2:49 PM ) Beth An open letter to Margaret, former member of GCC's Bon Appétit staff: Dear Margaret, Your pasta sauté has nothing on mine. love, Beth PS - I miss you!  Chicken with Artichoke Ingredients: 1 tbsp extra-virgin olive oil 1 small yellow onion, chopped 1 green pepper, chopped 2 tsp dried basil 2 tsp minced garlic 1 can (14.5 oz) chopped, stewed tomatoes, drained 2 boneless, skinless chicken breasts, cut into bite-size chunks half tsp salt 1 tsp pepper 1 can (14 oz) artichoke hearts in water, drained Directions: 1. In a large skillet, warm the oil over medium heat. Add the onion and pepper and sauté for 5 minutes. 2. Stir in the basil, garlic, tomatoes, chicken, salt, and pepper. Reduce heat and simmer until the chicken is cooked through, about 15 minutes. 3. Add the artichoke hearts and continue simmering until heated through. Best served over rice or pasta. If you're like me, you'll pick pasta, and you'll throw a generous amount of shredded mozzarella on top. That's how I roll. It was a heavenly lunch. # 20.8.06 ( 7:10 PM ) Beth I guess Sunday is turning into my big day to cook and then post about it. Today's project was Eggplant Parmesan. I thought it'd be pretty challenging to pull it off, but it ended up being easier than I expected. Recipe: Ingredients: half cup bread crumbs 1 tbsp dried oregano 1 tbsp dried basil 1 medium eggplant, cut into half-inch slices 5 tablespoons extra-virgin olive oil 1 clove garlic, minced 2 and a half cups crushed tomatoes salt and pepper to taste one third of a 16-oz block of mozzarella cheese, thinly sliced one fourth cup grated Parmesan cheese Directions: 1. Preheat oven to 350. 2. In a shallow dish, combine the bread crumbs, oregano, and basil. 3. Dip each slice of eggplant in the bread crumbs, coating both sides. 4. In a skillet over medium heat, cook the eggplant slices in just a touch of oil (save at least 1 teaspoon of oil for later use), for about 2 minutes per side, or until light brown. 5. Place the eggplant in a single layer in an ungreased baking dish. 6. In a saucepan over medium heat, warm the reserved teaspoon of oil. Saute the garlic for 2 minutes, then add the tomatoes, salt, and pepper. Continue cooking until the mixture is thoroughly heated. 7. Pour the tomato mixture over the eggplant slices. Top with mozzarella and sprinkleParmesann evenly over the dish. 8. Bake for 30 minutes. Remove from oven and allow to cool for 10 minutes before serving. I didn't take a picture, because all you would've seen was the cheese on top anyway ... but, even without a tantalizing image to go by, trust me; it was delicious. PS - SoaP was everything I thought it could be, and so much more. Go see it. Preferably with a big group of cynical-yet-exuberant friends. Love it. (And don't leave during the credits. Wait 'til the music video finishes.) # 13.8.06 ( 10:35 PM ) Beth The first meal I cooked: Baked Ziti  (Also pictured, in the background: the remains of the salad I ate while my main course was baking.) (Also also pictures, my new placemats and hot pads from Ikea.) If you're very perceptive, you may notice that I used mini penne pasta, not ziti. So sue me. Ingredients: half of a 16-oz package of ziti half pound of lean ground beef half yellow onion, finely chopped 2 cloves garlic, minced 2 cups tomato sauce oregano to taste basil to taste salt to taste 1 cup shredded mozzarella cheese Directions: 1. Preheat the oven to 350 degrees F. 2. Bring a large pot of water to boil. Add the ziti and cook for about 8 minutes. The ziti should be slightly undercooked and chewy. Drain; set aside. 3. In a large skillet over medium heat, brown the beef with onion and garlic. Stir in the tomato sauce, herbs, and salt. 4. Mix the ziti with the sauce and cheese in an ovenproof dish, saving some cheese to sprinkle on top. Cover with aluminum foil and bake for 20 minutes. I was very pleased with my baked ziti. It was not the most interesting or adventurous dish I could have tried, but I wanted to keep it simple and cook something that I knew I'd like, even in the form of re-heated leftovers. And I think I succeeded. I did make an unadvisable substitution, which was swapping out the garlic cloves for garlic powder (I didn't have any garlic cloves on hand. Shame on me.) ... and that probably made the dish a little more bland than it otherwise would have been (there's also, I'm sure, an art to knowing how much of any season is "to taste"), but I still enjoyed it. I think I'll manage to eat well. =) # |
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