Monday, January 24, 2011

Healthy Yellow Split Pea Dish

To accompany the ever so tasty Panko Parmesan Chicken  I made this filling and very healthy side dish.  I can't take any credit for this dish because I directly copied it due to the odd fact that I have never actually made split peas.  Also I was reading all about split peas and they are so high in protein and fiber with a low calorie count and when is that not an awesome thing? oh that's right never.  I also want to note that this can easily be made vegetarian by using vegetable stock instead of chicken.  So here it is:

From Kalyns Kitchen
Serves 4-6

The Ingredients
2 tablespoons olive oil
4 cloves garlic, finely chopped
2 cups yellow split peas
4 cups chicken stock
1 tablespoon ginger, freshly grated
1 tablespoon lemon zest
1/4 cup fresh lemon juice
Pepper to taste

The Process
1.  In medium to large saucepan heat up olive oil over medium heat.  When hot add minced garlic and cook for 1 minute.

2.  Next add the yellow split peas to the saucepan and make sure they are coated with garlic and oil.

3.  Add chicken stock to saucepan and bring to a boil, then set to simmer.  Cover and simmer for about 30-45 minutes of until done (should be a little liquid left when done).

4.  When done cooking add lemon juice, lemon zest, ginger, and black pepper.  Mix well and serve.

Saturday, January 22, 2011

Panko Parmesan Chicken

I love making food like this because while it is super easy to make it is also super tasty.  I invited my friend Erin over for dinner and decided I wanted to make something that seemed slightly fancy.  I hadn't seen this friend in quite a while and we had a ton to catch up on so of course while cooking we popped open a bottle of lovely red wine and went to town, she was a great prep cook too:)  I also steamed an artichoke to go with this meal and I made a yellow split pea side dish which I will post next.  This recipe is also by yours truly.

Serves 3

The Ingredients
8 chicken tenders
1 cup panko crumbs
1/2 cup grated Parmesan
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 egg

The Process
1.  Preheat oven to 350 degrees, and grease cookie sheet.

2.  In mixing bowl combine all dry ingredients and mix well, then pour out onto plate to put chicken in.

3.  Beat egg in a bowl for dipping the chicken.

4.  Take chicken tenders dip them in the egg and then roll in panko mixture and place on cookie sheet.

5.  Bake for about 12-15 minutes, turning once.

Thursday, January 20, 2011

Enchilagna (Enchilada Lasagna)

This post is more like a guest post in the sense that I was a guest who helped the lovely Bethany make a dish of AMAZINGNESS!  It is a layered casserole dish that we dubbed Enchilanga!  It consisted of whole wheat tortillas, enchilada sauce, baby corn, zucchini, yellow squash, cannellini beans, black beans, garbanzo beans, green onions, garlic, and cheese....several spices too.  This is one of those meals that came about in a conversation that started with "well I have beans, cheese....." and at the same time we decided Enchilanga!  Bethany and I have been determined at hitting up the gym at least 5 times a week so we are bound to be eating dinner together more often and since she is a vegetarian we are forced to get creative with what we eat.  Also may I mention that we watched Toy Story 3....adorable!  Just another simple and lovely night feasting with friends....these nights are going to be happening much more (ie more recipes to come) due to the fact school is picking back up and I'm taking extra credits this term, time for nesting.

Tuesday, January 4, 2011

Stuffed Acorn Squash

I have made these scrumptious squashes two times now and each time they seem to get better and better.  The recipe is very loosely based off of  an npr stuffed pumpkin recipe, but this one is ten times better.  These delicious acorn squashes were originally made by my lovely friend Jovan and I in her kitchen, since then I have changed a few things but not much.  This meal is relatively healthy besides the amount of cheese, but you are more than welcome to lessen it, I just know I always want lots of cheese because I don't eat it half as often as I use to.  The second time I made this recipe it was for my lovely friend Bethany (ie Beefy) and after eating we played that awesome new game system kinect.  So I will say this recipe is officially created by Kirsten (me) and Jovan.

Serves 4

2 acorn squashes, cut in halves
1 1/2 tablespoons fresh thyme, chopped
4 green onions, chopped
2 1/2 (about) slices of sourdough bread, torn into bite size pieces
1/4 pound gruyere cheese, chopped into little bite size pieces
4 strips of any type of facon (veggie bacon), cooked and broken into pieces
1/2 tablespoon salt
4 cloves garlic, pressed
1/2 tablespoon black pepper
4 big leaves of swiss chard, chopped
3 cups (or as much as you want) of milk

The Process
1.  Turn oven onto 350 degrees.  Cut acorn squashes in half and put in glass dish, sprinkle with water and cook for about 30 minutes or until squash is starting to get tender.

2.  Mix in large bowl thyme, green onions, sourdough bread, gruyere cheese, facon, salt, garlic, pepper, swiss chard, and milk.

3.  When squash is getting tender pull out of oven and stuff to the max. each half with the bowl mixture.  Then pour any left over liquid equally into the squash halves.

4.  Put the stuffed squash back into the oven for another 30mins or until the squash is tender enough to eat and the tops of the stuffing is browned.

Note: Depending on how hot your oven is you may want to turn up the temperature to 375 or 400 if cooking is taking too long.

We accompanied this lovely meal HUB's new winter ale, yum yum!