Sunday, March 9, 2008

Oatmeal with Grated Apple

so delicious, not a drop left. Look at my adorable Marimekko mug though. It's love.

Waking up to one of the coldest, brightest mornings this Month, oatmeal seemed like the perfect way to start the day. Plus, I can attest to it still sticking satisfyingly to my ribs as we speak :) While we do resort to the instant oatmeal on weekdays, the weekend offers a perfect chance to really savor the real stuff. This recipe comes from Mirelle Guiliano's French Women Don't Get Fat, memoir/cookbook. Though I've always appreciated French cuisine, I never found it accessible until I read this book. I've since gone on to explore more French cooking to my great delight. This cookbook still has my favorite recipes for poached pears, pumpkin pie, French bread and a whole host of other things. Including oatmeal. I reduced the recipe so it makes enough for two and also sweetened it a bit.

Oatmeal with Grated Apple

adapted from French Women Don't Get Fat

1 c old fashioned oatmeal

1 3/4 c water

pinch of salt

1 medium apple, coarsely grated

1/2 tsp lemon juice

1/3 c milk

1/2 tsp butter
2 Tbs brown sugar
sprinkle of cinnamon (optional)

Combine the oatmeal, water and salt in a medium saucepan, bring to a boil. Add the grated apple and lemon juice and cook for 5 minutes, stirring occasionally. Add the milk, sugar and butter and cook for 1 minute. Serve immediately. Add cinnamon if desired.

Thursday, March 6, 2008

Caramelized Onion Chicken

When trying to decide what do do with the chicken in the fridge, I came across this recipe from Cooking Light. I was a little wary of any dinner that called for jam, but this turned out scrumptiously! It's rather red, but totally delicious. Paired with green beans with a drizzle of walnut oil and shallots and roasted Yukon golds, it made for a delicious meal!

Caramelized Onion Chicken

1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Yield: 4 servings (serving size: 3 ounces chicken and 1 tablespoon sauce)

Sunday, March 2, 2008

Red Shrimp and Mango Curry

I've been running a low on cooking inspiration lately, so I thought I'd seek out some new cookbooks. I picked up Nigella Lawson's new Nigella Express cookbook and have been very happy with it. It's perfect for tasty, healthy, quick meals you don't mind making even when it's been a long day, your hungry, exhausted and desperate for dinner. Now. Tonight's experiment was red shrimp and mango curry - I didn't have Thai red curry on hand, but had another curry paste and plenty of red curry powder and it turned out fairly well. It's probably better with the real deal but this was fun and tasty.

one day, the kitchen lighting will be as good as the food made in it...

Red Shrimp and Mango Curry

adapted from Nigella Express

1 scallion, finely sliced
1 tsp olive oil
1 1/2 Tbs curry paste
1 13.5 oz Lite coconut milk
1 c organic chicken stock
2 tsp fish sauce
2 1/2 c sweet potato, cubed
7 oz shrimp
1 c mango
1 tsp lime juice
3-4 Tbs chopped fresh cilantro

Fry the scallion in the oil for a minute then add teh curry paste
Whisk in the coconut milk, stock and fish sauce and bring to a boil. Tip in the sweet potato and simmer partially covered for about 15 minutes until tender. Tumble shrimp into pot and let the sauce come to a boil. Add mango and lime juice and cook for another minute or so until the shrimp are cooked through. Sprinkle with chopped cilantro and serve over plain rice.