Ingredients:
1 tomato
1 avocado
Balsamic vinegar
Olive oil
Whole wheat baguette type bread
Arugala lettuce
Fresh basil
Minced garlic
Lemon juice
Sea Salt
Pepper
Slice some whole wheat bread and baste with olive oil. Cook in the oven for several minutes to make crispy (350 degrees for 2-5 minutes).
In an oven safe bowl place one diced fresh tomato, 2 tbsp of balsamic vinegar, 1 1/2 tbsp of olive oil and minced garlic. Cook in oven for 10 minutes.
Peel 1 avocado and dice. Toss with lemon juice.
After cooking tomato mixture in oven, add fresh basil, sea salt, pepper and arugala lettuce.
Top bread with tomato mixture and avocados.
Serve immediately for best results.
Saturday, February 19, 2011
Tuesday, February 8, 2011
Chicken Pot Pie
from Williams-Sonoma
Ingredients:
Crust:
1 c flour
2 Tbsp Parmigiano
pinch salt
7 Tbsp butter
3-4 Tbsp milk
Filling:
2 Tbsp butter
1 leek
1lg carrot
1 potato
1 Tbsp flour
2 c chicken broth
2 c chicken
1 c peas
1 c half and half
1/4 c parsley
1/2 tsp tarragon
salt & pepper
Directions:
Preheat oven to 400 degrees.
To make the crust, stir together flour, cheese & salt in a bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Pour in 3 Tbsp milk and mix quickly with a fork until moistened; if it seems dry, add remaining 1 Tbsp milk.
Turn onto lightly floured work surface and knead just until it holds together. Wrap with plastic wrap and refrigerate for at least an hour.
To make the filling, melt the butter over medium high heat. Add leek, carrot & potato and cook until the leek is softened, about 5 min. Add flour and stir 1 minute. Stir in broth. Bring to a boil and simmer until thickened, about 3 minutes.
Stir in chicken, peas, half and half, parsley & tarragon. Simmer about 5 minutes more. Season with salt & pepper.
Roll out dough and fill 2 quart dish.
Bake 35-40 minutes.
Ingredients:
Crust:
1 c flour
2 Tbsp Parmigiano
pinch salt
7 Tbsp butter
3-4 Tbsp milk
Filling:
2 Tbsp butter
1 leek
1lg carrot
1 potato
1 Tbsp flour
2 c chicken broth
2 c chicken
1 c peas
1 c half and half
1/4 c parsley
1/2 tsp tarragon
salt & pepper
Directions:
Preheat oven to 400 degrees.
To make the crust, stir together flour, cheese & salt in a bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Pour in 3 Tbsp milk and mix quickly with a fork until moistened; if it seems dry, add remaining 1 Tbsp milk.
Turn onto lightly floured work surface and knead just until it holds together. Wrap with plastic wrap and refrigerate for at least an hour.
To make the filling, melt the butter over medium high heat. Add leek, carrot & potato and cook until the leek is softened, about 5 min. Add flour and stir 1 minute. Stir in broth. Bring to a boil and simmer until thickened, about 3 minutes.
Stir in chicken, peas, half and half, parsley & tarragon. Simmer about 5 minutes more. Season with salt & pepper.
Roll out dough and fill 2 quart dish.
Bake 35-40 minutes.
Thursday, February 3, 2011
Guacamole
from Elisalou designs blog
Ingredients:
2 avocados
1/2 red bell pepper, finely chopped
2 tsp red pepper flakes
1/2 tsp coarse sea salt
1 tsp garlic pepper
cilantro
juice from half a lime
Ingredients:
2 avocados
1/2 red bell pepper, finely chopped
2 tsp red pepper flakes
1/2 tsp coarse sea salt
1 tsp garlic pepper
cilantro
juice from half a lime
Tuesday, February 1, 2011
Salsa
Recipe is D's Famous Salsa from allrecipes.com
Ingredients:
2 (14.5 oz) cans stewed tomatoes
1/2 onion, finely diced
1 tsp minced garlic
1/2 lime, juiced
1 tsp salt
1/4 canned sliced green chiles
3 Tbsp chopped cilantro
Directions:
Place all ingredients in blender or food processor. Pulse or blend on low until it reaches desired consistency.
(I only use one can of tomatoes and chop up a fresh tomato in place of the other one. I don't use cilantro either).
Ingredients:
2 (14.5 oz) cans stewed tomatoes
1/2 onion, finely diced
1 tsp minced garlic
1/2 lime, juiced
1 tsp salt
1/4 canned sliced green chiles
3 Tbsp chopped cilantro
Directions:
Place all ingredients in blender or food processor. Pulse or blend on low until it reaches desired consistency.
(I only use one can of tomatoes and chop up a fresh tomato in place of the other one. I don't use cilantro either).
Subscribe to:
Comments (Atom)