Posted in Food

Chef Lane: Breakfast Burritos


I get very excited when I strike upon something that Thor will eat without complaining.  So, when I discovered he liked my breakfast tacos, I decided to pre-cook and freeze them.  Unfortunately, breakfast tacos (a tortilla folded over the ingredients) do not taste as good as a breakfast burrito (a tortilla wrapped around the ingredients), so the first batch largely went into my belly.  The second batch?  Gone in 4 days.

They are very easy to make.  Easy to freeze.  Easy to reheat.  And if you’re in a hurry and forget to pack your lunch one day, grabbing one of those and a banana will get you through a Monday.  I know this for a fact.

Here’s what you do:

The hardest part is folding them up, and wrapping them.  I've seriously considered getting a part time job at Freebird, just to learn how to properly wrap a burrito.
The hardest part is folding them up, and wrapping them. I’ve seriously considered getting a part time job at Freebird, just to learn how to properly wrap a burrito.
Posted in Food, recipe

Chef Lane: Capricorn Salad–part goat, part fish, all good for you


You will need:

  • 4 oz of goat cheese
  • 2 planks of salmon (I suggest the Cedar Bay Planked Salmon)
  • 1/2 lb fresh asparagus diced
  • 3 small red peppers diced
  • 3 small yellow peppers diced
  • 1 head romaine lettuce (or whatever greens you have handy–this is what I had handy) chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 Tbs olive oil

While you are cooking your salmon (20 minutes at 425 for medium well–10 for rare), sautee all your veggies (not the lettuce!) over a medium heat in the olive oil.  When your veggies are just barely tender, remove them from the heat, transfer into something chill safe, and chill enough that when you mix them into your lettuce, your lettuce doesn’t wilt.

Mix all your veg and lettuce and remove fish from the oven.  Split into 2 large salads, top with 2 oz of goat cheese each, then lovingly nestle your salmon on top of the greens.  This will serve 2 adults and one child–if the child splits half your salmon with you.  You will have to peel and cut an apple for the child because he will look at the asparagus and start to cry.  You will have enough salad left over for tomorrow’s lunch.

You won’t need dressing because the goat cheese serves as flavor, but you could make your tastebuds very happy with a few drizzles of balsamic vinegar.

My favorite way to cook salmon.
Posted in Chef Lane, recipe

Chef Lane: Fauxsghetti and Chicken Soup


Fauxsghetti.  That’s an awful title, isn’t it?  But it was a great dish, so I am sharing.

The boys like Italian sausage for dinner, but I can’t stand the stuff, so while I was cooking for them, I whipped up a little something different for me.  For them, I made sweet Italian sausage with angel hair pasta and marinara sauce.  For me, I cooked up some turkey bacon (3 strips), extra crispy, scrambled 1/4 cup of egg beaters with salt, pepper, and a TBS of shredded cheese, crumbled my bacon into my eggs and mixed that into 1 cup of the angel hair and marinara.  It was tasty!  And rather filling.  And bacon.  (And, if you’re counting–like P, who asked for it–this is 10 PPV.  There you go, P!)

I like to use the Buitoni pasta, found in the dairy section of the grocery store.  It’s got a better taste than the dried, box pasta.  I use the Buitoni marinara sauce, too.

 

Also, I think I’ve finally got my chicken soup recipe down to perfection.  I made a huge pot over the weekend, and I impressed myself!  It was velvety and luscious, and I’ve been enjoying it for lunch every day since.  It’s light, but full of good-for-you stuff, and full of flavor.

You will need:

3 chicken breasts on the bone, with skin

3 yellow squash, small to medium (cut into 1/4 inch bits)

3 zucchini, small to medium (cut into 1/4 inch bits)

2 cups of carrots (chopped, baby, shredded, however you like them)

2 TBS garlic paste

1 TBS basil paste (or fresh basil to taste)

2 TBS chicken consomme (I use Telma)

1 beef bouillon cube

6 cups water

1 TBS olive oil

Salt & Pepper to taste

In a heavy stew pot, warm the olive oil, garlic and basil.  When the pot bottom is hot, place your chicken breast in, meaty side down, and brown the skin for about two minutes.  Then, add enough water to cover the chicken.  Bring to a boil for 20 minutes and add the consomme and bouillon cube, then cook on a medium heat for about an hour, hour and a half (depending on how you like the chicken–I like it falling off the bone).

Remove the chicken from the stock and skim out any skin.  Add all the veg to the stock, add the rest of your water, and bring to a boil, then reduce to medium heat.

Strip two of the breasts and shred the meat, then return it to the stock and cook with the vegetables until those are tender.  Remove from heat and let cool.

Shred up your remaining chicken breast and make some chicken salad to serve on greens or in a sandwich as a side to the soup.  Nom Nom Nom.

A two cup serving of the soup is 3PPV

 

Posted in Chef Lane, recipe

Chef Lane: Super Easy Shrimp


My Valentines, all three of them (B, Thor, and my mom), brought me flowers and candy today.  So, I answered back with cards (B’s card played Barry White) and a super easy, but quite tasty shrimp dish for dinner.  Thor ate two bowls of it, so it has his seal of approval.

You will need

  • about 24 large shrimp, peeled and deveined, with the tails off
  • 3.5 TBS of butter
  • 1 TBS of garlic paste
  • 2 tsp lemon juice
  • about 2 tsp italian herb blend
  • kosher salt to taste
  • 1 package of fresh fettucine (or whatever)

Melt your butter over a low heat and add the garlic paste when it is about halfway melted.  Stir in the paste, then add the lemon juice and seasoning.  Heat until butter is fully melted.

Put your shrimp on a grill (I use my Griddler that Dad and Barbara gave me–like I do every other night that I cook because that thing is amazing), and brush some of the butter blend over the top.  Grill until desired doneness.  I like my shrimp slightly overcooked, but I try to get it right for B and Thor.

While your shrimp is cooking, boil your fettucine.  Drain it, and drop it in the pot with the rest of the butter blend.  Toss it and plate it up.  By then, your shrimp should be ready.  Put those on top of your pasta and serve!  MMMM

Then, kiss your Valentine with your garlic breath.

Posted in Chef Lane, Food

Chef Lane: No Noodle Lasagna


I’m working out how to utilize all the produce from my Bountiful Basket order.  First up, today, was the eggplant.  I had an idea of what I wanted to do with it, but when I started to work, I realized that the bottom quarter of the plant was not usable.  So, I switched gears and turned it into a lasagna.

No pictures again, but this time because it smelled so good I kind of dove into it before I thought to take any.

You will need:

  • 1 small eggplant
  • 1 small sweet onion
  • 3 leaves of fresh basil (or dried)
  • 1/2lb of ground lamb
  • 1/4 cup egg beaters
  • 1/4 cup bread crumbs
  • 1 cup pasta sauce of your choice
  • 1 tsp Garlic Paste
  • 1tsp Cilantro Paste
  • salt & pepper to taste
  1. Pre-heat oven to 350
  2. Slice eggplant into paper thin rounds.
  3. Dredge the rounds in egg (I added a dash of salt to the egg), then coat with bread crumbs.
  4. Place the coated eggplant on a cookie tray and bake at 350 for 10 minutes, turning the rounds halfway through.
  5. Remove from oven and set aside.
  6. Finely chop basil leaves.
  7. Slice onion into thin rounds.
  8. Leave half in rounds, and finely chop the other half.
  9. Mix garlic, cilantro, and chopped onion into lamb, then brown in skillet on stovetop. While meat is browning, add half the basil leaves.
  10. In a small casserole dish, pour a small amount of pasta sauce and cover bottom of dish. Layer the bottom with the baked eggplant rounds. Add a layer of onion rounds. Use half the goat cheese and create a cheese layer.
  11. Pour in the entire meat mixture for the next layer.
  12. Cover with a layer of pasta sauce
  13. Add the rest of the goat cheese and cover layer.
  14. Cover with the rest of the eggplant rounds and the rest of the pasta sauce
  15. Top with parmesan cheese and the remaining basil.
  16. Cook at 350 for 35 minutes.

This makes about 6 heaping 1/2 cup servings, and works out to the following per serving numbers (according to MyFitnessPal):

  • 253 calories
  • 17 carbs
  • 15 fat
  • 14 protein
  • 4 fiber

Thor ate his up!  This means I got eggplant, onion, basil and cilantro into the boy without his knowing it.  Yay!