The best thing about this recipe (besides the tasty results) is that it teaches a great way to cook chicken. The end result of poaching the chicken tenderloins is a tender, versatile product that can be used in many other recipes besides tacos (salads, haystacks, brown rice and vegetables, etc). And it only takes 5-7 minutes. Most cooks keep some frozen chicken tenderloins on hand for speedy dinners. This one is delicious.
http://seattletimes.nwsource.com/html/foodwine/2008266837_recipekid15taco.html
Sunday, October 26, 2008
Japanese Beef Stew
Beef Stew is my husband's favorite meal. Do I ever fix it? No. I love him, but my stew isn't that good, and I just don't really love stew. But this stew recipe caught my eye and the accompanying article made me try it. My husband and I both loved it, and it can be made in 30 minutes. The students in the cooking class seemed to like it too.
So what got me to try it? In the article you'll see that it starts out with a discussion of the question asked at the checkout stand "paper or plastic?" A more meaningful and environmentally friendly choice might be between "meat or vegetable?" With this stew, a minimal amount of meat is used, but the Asian flavorings make up the difference.
One thing I would suggest: if you use the big potatoes from Costco, two would be too much. Use one and a half. That would be just right. Or use just one and add some other vegetable, say some celery.
http://seattletimes.nwsource.com/html/pacificnw/2008183648_footfood28.html
So what got me to try it? In the article you'll see that it starts out with a discussion of the question asked at the checkout stand "paper or plastic?" A more meaningful and environmentally friendly choice might be between "meat or vegetable?" With this stew, a minimal amount of meat is used, but the Asian flavorings make up the difference.
One thing I would suggest: if you use the big potatoes from Costco, two would be too much. Use one and a half. That would be just right. Or use just one and add some other vegetable, say some celery.
http://seattletimes.nwsource.com/html/pacificnw/2008183648_footfood28.html
Best Apple Custard Tart
Fast, Healthy and/or Economical food was the theme for our cooking class Saturday night. My favorite item from that class was this apple dessert "Best Apple Custard Tart." I made it, but forgot to give the young women the recipe. You have to have a springform pan to make it, and my guess is most young single adults don't have one. But find one at a garage sale, or thrift store, and make this tart. It is a slice of mild, appley, simple, perfection. The accompanying article explains that most custards call for milk, but not this one. That is why I decided to try it. The custard is made from apple cider and lemon juice, with a little egg, sugar, cornstarch and butter. The tart looks very elegant. But it takes only about 40 minutes to make.
http://seattletimes.nwsource.com/html/pacificnw/2008206150_pacificptaste28.html
Oh, and about the healthy part. Yes, this uses 1/2 cup of butter so you better invite 5 other people to eat the tart with you, because if you eat the whole thing alone--which you would be tempted to do--you'd hate yourself in the morning. So if you just eat one generous slice, you can count this as a worthwhile treat.
http://seattletimes.nwsource.com/html/pacificnw/2008206150_pacificptaste28.html
Oh, and about the healthy part. Yes, this uses 1/2 cup of butter so you better invite 5 other people to eat the tart with you, because if you eat the whole thing alone--which you would be tempted to do--you'd hate yourself in the morning. So if you just eat one generous slice, you can count this as a worthwhile treat.
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