Wednesday, January 14, 2009

Penne with Chicken, Artichokes, and Peppers

This is a pasta dish that I used to make all the time, but I had forgotten about it. It is quick and easy for a weeknight and makes great leftover for lunch the next day.

Penne with Chicken, Artichokes, and Peppers

2 tbsp extra virgin olive oil
1 lb boneless skinless chicken breast
1 lb penne noodles
1/2 tsp salt
1/4 tsp pepper
1 red onion
3 cloves garlic
14oz can artichokes hearts
12oz jar roasted red peppers
1 & 1/2 cup chicken broth
1/4 cup grated Parmesan cheese

Heat 1 tbsp oil in skillet on medium high.
Dice chicken into 1 inch chunks and saute for about 5 minutes and set aside.
Cook pasta according to package directions and drain.
Heat 1 tbsp oil in same skillet.
Dice onion and mince garlic and add to skillet.
Saute for 3-4 minutes.
Drain red peppers, dice and add to skillet.
Saute for 1 minute.
Add chicken broth to skillet and cook for 2 minutes.
Add pasta, chicken, salt, and pepper and cook for 2 more minutes.
Remove from heat and add cheese.

Sunday, January 11, 2009

New Year's-Reuben Loaf and Salad with Lemon Poppy Seed Dressing

We had a few friends over for New Year's Eve. It started out as a disaster when the garbage disposal broke and we had water leaking all over the kitchen, I burned my fingertips getting something from the oven, and the smoke alarm went off. It was a good thing we had lots of good food, friends, and drinks to make the evening enjoyable. The next recipes are from Adam and Jessica who brought these great dishes to our party.

Reuben Loaf
from Adam and Jessica

( 60 minute meal in a loaf ) Makes 1 Loaf

4 cups all-purpose flour ( I use bread flour )
2 tablespoons sugar
1/2 teaspoon salt
2 packages fleishmann's rapid rise yeast
1 1/4 cup water
2 tablespoons margarine
3 packages lean cooked beef ( corned ) I use Budding Brand Beef packs
12oz. sliced swiss cheese
1-1/2 Cup sauerkraut, well drained
1/4 cup thousand island dressing
1 egg white , beaten (for brushing top before baking)
1 tablespoon caraway seed

Set aside 1 cup flour, mix remaining flour, sugar, salt and yeast well. Heat water and margarine to 125 to 130 degrees F: stir into flour mixture. Mix in enough reserved flour to make a soft dough. ( I mix by Hand ). Knead 4 minutes.

On a greased baking sheet, roll dough to 14x12 inches. Spread thousand island dressing in the center third area of the dough. Layer beef, cheese, sauerkraut on top of dressing area. Make diagonal cuts from filling to dough edges @ inch intervals along sides of filling. Bring strips from opposite sides of filling across the top of the loaf together: twist and place ends at an angle across filling cover

Place large shallow pan on counter: half fill with boiling water. place baking sheet over pan: Let dough rise 15 minutes.

Brush loaf with beaten egg white. Sprinkle with caraway seeds. Bake at 375 degrees F for 25 minutes. Serve warm. Refrigerate leftovers; reheat to serve.

Salad with Lemon Poppy seed Dressing
by Adam and Jessica

field greens
honey pecans

1 cup olive oil
1/4 cup red wine vinegar
1/3 cup honey
2 Tbs Mustard or Dijon
1 Tbs Chopped Onions
1/2 Lemon Squeezed
3 Tbs Poppy Seeds
Salt and Pepper

In a blender, pour the Red wine vinegar, honey, Dijon, onions, lemon juice and blend. Then add olive oil and blending a little at a time until it is emulsified. Add poppy seeds and blend one more time.

Taste and season with more lemon or honey or poppy seeds if needed, and refrigerate.

I usually make a double batch for a large salad serving more than 5-6 people.

Spicy Roasted Chickpeas

This recipe came from Noble Pig
These chickpeas are a great flavorful snack. A great alternative to potato chips!

Spicy Roasted Chickpeas
2 15 oz can chickpeas
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp chili powder
1/8 tsp cayenne pepper
lime wedges

Rinse chickpeas in a colander and drain well.
Combine chickpeas, oil, salt, and pepper.
Place on a foil lined baking sheet.
Bake at 400 degrees for 15 minutes (shaking the pan twice while baking).
Remove chickpeas from oven and sprinkle with the chili powder and cayenne pepper.
Bake for another 5 minutes.
Serve with lime wedges to squeeze over the chickpeas.