8/15/2012: Chinese-style Pecan Chicken
To help brighten Sam's day, I made him Chinese-style pecan chicken:
I'll post the recipe when I get home. I over-cooked the pecans (read: burned them black) while unloading the dishwasher, so I'd recommend watching those a little more carefully. However, it was pretty good.
Look at this little Nordic wonder cooking Chinese food!
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7/15/2012:
Sam's birthday was a couple of weeks ago, but I thought I'd post a pic of the black forest cake of sorts that I made for him: yum!
Those are slices of nectarine on top.
This type of cake: chocolate layers with jam between them and white frosting is a typical birthday cake in the Bennett household. My mom made some really good cakes in her day.
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6/29/2012:
Because Ella the Dog is getting older, her eyes are getting a little cloudy. Taking matters into my own healthy-living hands, I have begun cooking her and Henry and Lilly a special addition to their kibble: smashed carrots and sweet potatoes. Here's the recipe:
(1) Wash, cut, and steam a good many carrots and sweet potatoes. Obviously, the smaller the size of pieces, the quicker they will steam. Because carrots are really what I'm after, I got heavier on the carrots than on the sweet potatoes.
(2) When they are soft, remove them from the heat and let them cool just a bit. Transfer them to a bowl, and smash them using a hand-held masher.
(3) Pour the reduced-sodium chicken stock or beef stock over the smashed veggies and mix it in.
(4) Let the mixture cool in the fridge for a couple of hours.
~ You can serve it by heating it up a smidge or leaving it cool. You can also add veggies like peas or avacado, and sometimes I even add tuna fish. My kids love it! Nom, nom, nom.
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6/29/2012:
Requests for my Fish-in-a-Packet recipe ---
Recently I cooked this for my friends in Nashville, and they've requested the recipe. I've altered this recipe from a recipe one of my dear friends gave me. It is a no-fail way to cook fish, and the changes I've made ensure that you can't over-cook it.
~ preheat the oven to 425F
(1) Put your fish pieces in a medium or large mixing bowl, depending on the amount of fish you have. I've made this recipe with whole trout, trout fillets, swordfish, red snapper, flounder, salmon, etc. You get the picture.
(2) Pour in enough olive oil to where you'll easily be able to coat the fish.
(3) Sprinkle in salt, pepper, and any seasoning of your choice. I'll often add some cayenne pepper because my husband loves spiciness.
(4) Add cut up tomatoes. Imagine 1-inch cubes of tomatoes. The juiciness of the tomatoes with the olive oil help keep the fish moist.
(5) Add a cut up vidalia onion.
(6) Add any other ingredient you'd like to add some flavor. Ideas include olives, lemon juice, lemon zest, sundried tomatoes soaked in oil, roasted red peppers, garlic, etc. It really depends on your own taste and the type of fish.
(7) Mix it all together.
(8) Set each piece of fish in the middle of a sheet of parchment paper or foil. Depending on how heavy the fish is, you'll need to decide which wrapping medium would be better. Dish out a good helping of your veggies, allowing for an equal share per piece of fish. If you've got whole fish, then you can stuff the fish full of the veggies.
(9) Roll or fold the fish and veggies into a packet and fold the ends in. Place each fish packet on a baking tray with the seam face-down. Repeat the process for every piece of fish.
(10) Bake for 15 minutes for filets and up to 30 minutes for whole fish. The one trick is that you can only test if it's done if you open the packet, and once you do that, it's nearly impossible to close it again. So, it's better to cook for more time than for less time, and because the packet, oil, and tomatoes keep the fish moist, your fish won't suffer any consequences.
ENJOY!!!
To help brighten Sam's day, I made him Chinese-style pecan chicken:
I'll post the recipe when I get home. I over-cooked the pecans (read: burned them black) while unloading the dishwasher, so I'd recommend watching those a little more carefully. However, it was pretty good.
Look at this little Nordic wonder cooking Chinese food!
________________________________________________________________________________
7/15/2012:
Sam's birthday was a couple of weeks ago, but I thought I'd post a pic of the black forest cake of sorts that I made for him: yum!
Those are slices of nectarine on top.
This type of cake: chocolate layers with jam between them and white frosting is a typical birthday cake in the Bennett household. My mom made some really good cakes in her day.
________________________________________________________________________________
6/29/2012:
Because Ella the Dog is getting older, her eyes are getting a little cloudy. Taking matters into my own healthy-living hands, I have begun cooking her and Henry and Lilly a special addition to their kibble: smashed carrots and sweet potatoes. Here's the recipe:
(1) Wash, cut, and steam a good many carrots and sweet potatoes. Obviously, the smaller the size of pieces, the quicker they will steam. Because carrots are really what I'm after, I got heavier on the carrots than on the sweet potatoes.
(2) When they are soft, remove them from the heat and let them cool just a bit. Transfer them to a bowl, and smash them using a hand-held masher.
(3) Pour the reduced-sodium chicken stock or beef stock over the smashed veggies and mix it in.
(4) Let the mixture cool in the fridge for a couple of hours.
~ You can serve it by heating it up a smidge or leaving it cool. You can also add veggies like peas or avacado, and sometimes I even add tuna fish. My kids love it! Nom, nom, nom.
_________________________________________________________________________________
6/29/2012:
Requests for my Fish-in-a-Packet recipe ---
Recently I cooked this for my friends in Nashville, and they've requested the recipe. I've altered this recipe from a recipe one of my dear friends gave me. It is a no-fail way to cook fish, and the changes I've made ensure that you can't over-cook it.
~ preheat the oven to 425F
(1) Put your fish pieces in a medium or large mixing bowl, depending on the amount of fish you have. I've made this recipe with whole trout, trout fillets, swordfish, red snapper, flounder, salmon, etc. You get the picture.
(2) Pour in enough olive oil to where you'll easily be able to coat the fish.
(3) Sprinkle in salt, pepper, and any seasoning of your choice. I'll often add some cayenne pepper because my husband loves spiciness.
(4) Add cut up tomatoes. Imagine 1-inch cubes of tomatoes. The juiciness of the tomatoes with the olive oil help keep the fish moist.
(5) Add a cut up vidalia onion.
(6) Add any other ingredient you'd like to add some flavor. Ideas include olives, lemon juice, lemon zest, sundried tomatoes soaked in oil, roasted red peppers, garlic, etc. It really depends on your own taste and the type of fish.
(7) Mix it all together.
(8) Set each piece of fish in the middle of a sheet of parchment paper or foil. Depending on how heavy the fish is, you'll need to decide which wrapping medium would be better. Dish out a good helping of your veggies, allowing for an equal share per piece of fish. If you've got whole fish, then you can stuff the fish full of the veggies.
(9) Roll or fold the fish and veggies into a packet and fold the ends in. Place each fish packet on a baking tray with the seam face-down. Repeat the process for every piece of fish.
(10) Bake for 15 minutes for filets and up to 30 minutes for whole fish. The one trick is that you can only test if it's done if you open the packet, and once you do that, it's nearly impossible to close it again. So, it's better to cook for more time than for less time, and because the packet, oil, and tomatoes keep the fish moist, your fish won't suffer any consequences.
ENJOY!!!
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