Chris' Recipes

Bon Appetite!

Sweet Potato, Bacon Hash with Poached Eggs

Written By: Chris - Oct• 29•13

This is a hearty breakfast, not for the every day eatin’!  From time to time, I like to change up out weekend breakfast and just want something this rich and delicious video downloaden van youtube naar mp4.  I wouldn’t say it’s a “bad” breakfast choice as eating the sweet potatoes is beneficial because they are packed with calcium, potassium, and vitamins A and C gpxen op ipad.   Red peppers are loaded with antioxidants vitamins A and C help to prevent cell damage, cancer and diseases related to aging, while they support immune functions and though I usually only think about eating onions because of their wonderful flavor, it’s nice to know that they are recommended for people trying to prevent cardiovascular disease, cancer and infections Download tolino app books.

Now the bacon?  Unfortunately, bacon doesn’t have a lot of good nutritional value.  You could stretch the thought because it does contain some choline, which is needed for brain health, and some monounsaturated fatty acids, which are good for you, but let’s be real and accept the fact that it is high in the saturated fats that are associated with cardiovascular diseases huawei p8 lite fotos herunterladen.  As much as we love it’s rich aroma, mouth-pleasing fat content, and a salty, slightly sweet but still meaty flavor, is also loaded with sodium, which can be a problem for some people who have high blood pressure sketchup vollversion kostenlos downloaden.  (Bill, so we usually just skip it because I don’t need it either) It adds incredible flavor, but I think it’s safe to assume that bacon isn’t good for you Download crysis 3 for free in full.  Meanwhile, enjoy this dish once in a while as a treat!

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Ingredients:

1 Sweet Potato, peeled and diced into small cubes
1/2 lb you can bluetooth. Rosemary & Garlic Red potato Wedges, because it’s what I had on hand
1 Onion, medium chopped
1 Tablespoon Oil
4 to 6 Thick-cut Bacon, chopped
1 Red Pepper, seeded and cut into small pieces
Salt & Fresh ground Black Pepper, to tast

Chop and saute onions in the butter until they start to become translucent chkdsk.

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Add the chopped bacon and sweet potato vorlage lebenslauf downloaden.  Lower the heat slightly and down for about 30 minutes, stirring occasionally, and lowering the heat if the potatoes seem to be burning.

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Continue to cook, turning frequently until the sweet potato are soft and the bacon is dark before adding the new chopped potatoes amazon prime music for free.  I think next time that I would par-cook the sweet potatoes.  (Bring large pot of water to a boil and add diced sweet potato.  Boil for five to eight minutes, until cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the bacon and onions; this way you could drain it better!) Drain away any excess fat.

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Meanwhile, cut the red pepper and saute slightly in another skillet over medium-high heat.

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Add the peppers to the bacon,, potato combination and season with pepper and a bit of salt to taste.  Set aside while you poach the eggs.  Though it’s not necessary, you should start with eggs at room temperature.  You will need a large pot of water that has just enough vinegar to allow the egg whites to hold together.  (about 1/3 Cup of Vinegar to one gallon of water)  Typically, a “rare” poached egg will have a very runny yolk, while a “well-done” poached egg will have a bit of a thicker yolk.  In a pot, heat the water to a soft simmering boil and add the vinegar.  Crack each egg into it’s own individual ramekin or small bowl.

 

Slowly pour each egg from its dish into the water.  If desired, you can swirl the pan a bit with your wrist to help for the shape of the egg and to keep it from sticking to the bottom of the pan.

 

Poach the eggs for three to four minutes.  Cooking time may vary according to the size of the egg and how solid you prefer them.  Remove the eggs from the water with a slotted spoon and serve on top of the warm hash.

Enjoy!

Cheers!
~Chris

Polenta with Asparagus and Garbanzo Beans

Written By: Chris - Oct• 28•13

It’s getting cold outside in Minnesota, so the other night I was rummaging through my fridge and pantry trying to come up with a warm dish.  I did some searching on line and played around creating a recipe utilizing some ingredients that I had on hand friends untertitel herunterladen.  

I hadn’t always had Garbanzo beans (or little versatile, tasty legumes called chickpeas) as a staple in my pantry, but after reading that these beans are full of protein, fiber and are loaded with vitamins and minerals, I do now herunterladen!  Garbanzo beans and chickpeas are the same plant and they are not only delicious, but they offer a lot of nutritional value.  They can be tossed into salads, roasted, stirred into stews and mashed into a tasty, Mediterranean dip brawl stars kostenlos herunterladen auf pc.  They are high in vitamins B6 and C, plus fiber, folate and glutathione, an anti-carcinogen and antioxidant.

Additionally, I decided to use asparagus because it’s also an excellent nutritional choice windows 10 herunterladen geht nicht.  Purists enjoy their asparagus with nothing more than a drizzle of good-quality olive oil, but I believe that you can enjoy asparagus in many different dishes including soups, salads, stir-fries, risottos, eggs, pasta, and especially thrown into something like this dish download acmarket!

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Ingredients:

2 Tillapia Fillets
1 Tablespoon Butter
1 Tablespoon Basil Pesto

Polenta
3 Cups Vegetable Stock, prepared with water and one Tablespoon Better than Bouillon, Vegetable flavor
1 Cup Polenta
1/3 Cup additional Water was necessary
1 Garlic Clove, pressed
1 Tablespoon Basil, fresh chopped
3/4 Cups Gruyere Cheese, shredded

Garbanzo beans
1 Onion, small, chopped
1 Garlic Clove, pressed
1 15.5 oz Can canned Garbanzo Beans, drained and rinsed
1/2 Cup Vegetable broth, prepared with water and Better than Bouillon, Vegetable flavor
1 Tablespoon Fresh Basil
1 Tablespooon Basil, dried
Freshly Ground Black Pepper, to taste
1/2 Lemon, juiced and zest
1 teaspoon Cornstarch
1/4 cup water

Asparagus
1 Asparagus bunch, ends trimmed and stalks peeled
Olive Oil
Coarse salt, to taste

1/2 Cup Pine Nuts, toasted

Begin by preparing the polenta download videos from arte mediathek.

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Start by making the polenta internet explorer 10 kostenlos downloaden für windows 7.  In a deep pan, heat stock to a boil and gradually stir in the grits.  Cover and reduce to a simmer.  Stir frequently for about 30 minutes or so.  The package recommends a long-handled wooden spoon because the Polenta will spit and splatter and could cause burns brennprogramm kostenlos downloaden.  Stir in the, garlic, cheese and basil.

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Spray a cookie sheet with non-stick cooking spray and pour in the warm, cooked polenta diablo 3 free download full version german pc.  Smooth it out and allow it to sit for at least ten minutes to set up before cutting.  I chose a round cutter, but a knife works just fine.

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While the polenta is cooking, sauté the onion in a medium-sized sauce pan until it begins to soften, about five minutes herunterladen.  Add the garlic and drained, rinsed garbanzo beans before stirring for about another minute.  Add the broth, basil, and the pepper.  Reduce heat to low and simmer for about five minutes.

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Mix the cornstarch with 1/4 cup water and add it to the pan.  Add the lemon peel and juice, and stir in about a tablespoon of butter.  Cook over medium low heat until slightly thickened keeping it warm.

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Clean asparagus and snap ends.  Peel thick ends using a vegetable peeler.  Drizzle with olive oil and season with salt and pepper, to taste.  Roast in a preheated 450 degree oven uncovered for about 10 minutes or until crisp-tender, toss a bit during roasting.

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Prepare the fish simply by seasoning it with salt & pepper.

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Melt the butter and pesto over medium high heat and cook fish for about five minutes per side until cooked through and browned on each side.  Cut the polenta into desired shapes.  I used a round four inch mold.

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Top each round with some of the chickpeas and asparagus.  Garnish with toasted pine nuts and a drizzle of lemon olive oil.

We enjoyed this dish with a bright LADERA Savignon Blanc!

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Enjoy!

Cheers!
~Chris

 

 

Seared Asian Style Ahi Tuna Salad Appetizer

Written By: Chris - Oct• 25•13

I don’t seem to get tired of Asian style Tuna and when I can find it fresh, it’s going on the menu!  Ahi Tuna is an excellent source of high quality protein which is low in fat hörbücher kinder herunterladen.  It is dense in nutrients, as it contains minerals like potassium, selenium and magnesium. It is rich in vitamin B complex and omega-3 fatty acids which are crucial to a healthy diet download netflix ps3. Tuna is beneficial for our health in numerous ways. I have read that it reduces the symptoms of depression, (not that we’re down in the dumps, but who couldn’t add more happiness?!)  it boosts the immune system, protects the heart, promotes brain health and relieves joint pain audible hörbuch again. Seafood, especially tuna, is the only natural source of DHA and EPA, a special type of omega-3 fatty acid that promotes both heart and brain health.

Creating “Asian” flavor is easy download kostenlos musik aufs handy laden.  Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  I typically work with whatever ingredients that I have on hand in the fridge by pulling everything out of the fridge that seem along the lines of Asian cuisine sap.  You can mix and dump what you like to create a delicious combination for marinading Tuna, but if you’re afraid to just dump like I do, this is an easy guideline motorrad spiele zum kostenlos downloaden.  I served this on a bed of lettuce and fresh peppers as an appetizer on a night the girls were all coming over.

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Ingredients: 

1 Pound FRESH Ahi (Yellow fin tuna)
1/2 Large, or 3 Small sweet Bell peppers, sliced
Lettuce

Marinade:
1 Shallot, minced
1 Tablespoon Gyoza Dip Sauce
1 teaspoon Wasabi Paste
3 Tablespoons  Hoisin Sauce
1 Tablespoon Brown Sugar
1 teaspoon Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Chili Oil
1 Tablespoon Oyster Sauce
2 Tablespoon Thai Chili Sauce
2 Tablespoons Fresh Ginger, grated
2 Tablespoons Fish Sauce
Salt & Pepper, to taste

For dressing:
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Thai Sauce
5 Tablespoons Vegetable Oil
1 teaspoon Sesame Oil

Combine the marinade ingredients until mix dissolved ringtone iphone.  Add the sauce and the tuna into a zip-lock bag and turn to get the marinade on all sides.  Remove the air from the bag and sit in the fridge for up to two hours, turning periodically Download kodak image editing program for free.

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Once marinated, remove the tuna from the fridge and let the chill wear off by allowing the fish to rest on the counter for at least 20 minutes download microsoft word for free mac.  When the tuna has come to room temperature, remove it from the marinade.  use a paper towel, gently remove some of the excess marinade.

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Coat a large saute pan with oil (I like to use sunflower and a dash of sesame) and bring it to a VERY high heat kurantrag herunterladen.  Once the pan is very hot but not quite smoking, Place the tuna that has been sprinkled with sesame seeds into the pan.  Sear the tuna for  one minute on each side.

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Remove the tuna from the pan and allow to rest for five minutes.

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Combine the salad with the dressing and line onto a serving platter.  Slice the tuna into 1/4 to 1/2-inch thick slices. Sprinkle with the additional reduced marinade if you desire and additional seeds.  You can garnish with dark green sliced scallion tops.

Enjoy!

Cheers!
~Chris

Warm Fall Salad with Couscous, Asparagus, Blueberries & Feta

Written By: Chris - Oct• 25•13

I was inspired to make this salad after eating out and combining some of the flavors from a couple of different of salads we’ve enjoyed lately download nltv.  I had picked up some dried blueberries at Costco and had some squash that is in season.  This salad with a mustard vinaigrette paired perfectly with the pan seared salmon with sweet, mustard glaze dish that I recently posted modelhuurcontract.  There are a few steps to preparing the various ingredients that make this salad, but I assure you it’s worth your time!  It was absolutely delicious herunterladen!

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Ingredients:

1 Cup Asperagas, blanced
1 Cup lettuce, chopped
1 Cup Spinach, chopped
1/2 Cup Cows Milk Feta, crumbled
1/3 Cup Toasted Almonds
3/4 Cup Dried Blueberries
1 Cup Acorn Squash, roasted
3/4 Cup Israeli Couscous, cooked in Vegetable Bullion
1 Tablespoon of Extra Virgin Olive Oil

Sweet Amber Agave Mustard Vinaigrette:
1 Garlic Clove, pressed
2 Tablespoon White Wine Vinegar
2 T Dijon mustard, (smooth)
1 Tablespoon Amber Agave Nectar
1/3 cup Vegetable Oil
Salt & Fresh ground Pepper, to taste

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Prepare the couscous by sauteing it in about  the couscous with the olive oil over medium heat until lightly browned; about five minutes adobe illustrator cs2 gratis downloaden.  Slowly add  the boiling vegetable broth (according to package directions; reduce cover low and simmer for about 10 to 15 minutes; until liquid is absorbed)

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Set aside to come to room temperature photoshop cc 2019.

Meanwhile, blanch the asparagus, by bringing a pot of water to a boil.  Add salt and return the water to a boil.  Prepare an ice-water bath near by and peel lower two thirds of each asparagus stalk with a vegetable peeler Download songs android.  Cut into small pieces and place in boiling water and cook until tender, about three minutes.

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Immediately transfer asparagus to ice-water bath until cool; drain mod.

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Prepare the vinaigrette by combine ingredients in a shaker download videos in safari.  Season with salt and pepper.

Roast the squash by heating the oven to 400 degrees.  Cut the squash in half lengthwise and scrape out the seeds herunterladen.   You can leave them halved or slice into large strips.  Place the cuts on a baking sheet that is lined with aluminum foil.  Coat the flesh with a drizzle of olive oil and season with salt and pepper powerpoint download microsoft kostenlos.  Roast until fork tender, about 45 minutes to an hour.  Remove skins and discard.  Chop into cubes and allow to cool slightly.

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Combine the chopped vegetables with the cooked couscous and warm squash.

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Toss in berries and feta mixing gently with the dressing.  Serve immediately.

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We enjoyed this with salmon and a beautiful 2008 William Selyen Pinot Noir.

Enjoy!

Cheers!
~Chris

 

Pan Seared Salmon with Sweet, Mustard Glaze

Written By: Chris - Oct• 24•13

As you know, I keep trying to incorporate fish into our diets.  The American Heart Association recommends eating fish, especially fatty fish such as salmon, at least twice a week to ensure you get plenty of heart-healthy omega 3 fatty acids feuer und flammen video kostenlos downloaden.  Salmon is one of those fish that has been a real hit or miss for Bill.  For a long time, he wouldn’t even taste it after experiencing some very “fishy” varieties that just spoiled his appetite for it herunterladen.  It is recommend that we eat wild salmon over farmed whenever possible, but it is really hard to find in Minnesota.   The most commonly farmed salmon is the Atlantic salmon and our local Costco recently had some really fresh looking packages herunterladen.  It was skinless, and after my normal “poke and smell” routine, I brought a large fillet home.

To my delight, Bill loved this dish and I am glad I had some additional fillets that I could throw in the freezer for another go round cannot be downloaded at this time.

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Ingredients:

2 Salmon fillets, 6 – 8 ounces each, these were skinless
2 Tablespoons Vegetable oil
Salt and Freshly Ground Black Pepper, to taste

Glaze:
2 Tablespoons Brown Sugar
2 Tablespoon Aguave Nectar 100% pure Amber Sweetner
1 Tablespoon Butter
1 Tablespoon Olive Oil
3 Tablespoons Dijon Mustard
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Ginger, grated

Combine and melt the brown sugar, aguave and other glaze ingredients in a small saute pan over medium-high heat alexa app download switzerland.

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Remove from heat and stir occasionally as it cools ebook downloaden wie geht das.

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To cook the salmon, pre-heat the cast iron pan over high heat until piping hot free pdf gratis herunterladen.

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Brush salmon with vegetable oil and season with salt and pepper windows 1809 manuell herunterladen.  If your fish has skin, place it skin side down in the hot skillet.

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Coat the flesh of the salmon fillets with the brown sugar mixture free pc games to.  Sear the fillets for six to eight minutes for a medium doneness, turning once after about five minutes.

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Remove from heat and add additional glaze to the cooked side of the salmon mdr sachsen app.

We enjoyed this with a rustic fall salad and a beautiful 2008 Pino Noir, from William Selyen

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Enjoy!

Cheers!
~Chris