nuninoo...

cooking for two...main dish edition

*ok, so di talaga siya cooking for two…

Chicken Curry   http://myrecipes.com

Serves 4

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Cooked white rice
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped

Preparation

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.

Brown Rice and Mushroom Pancakes   http://myrecipes.com

Serves 4

Ingredients

5 teaspoons olive oil, divided
5 cups thinly sliced mushrooms (12 ounces)
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 garlic clove, minced
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon cornstarch
3 cups cooked brown rice
2 tablespoons dry breadcrumbs
2 large eggs, beaten

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and bell pepper; cook 10 minutes or until liquid evaporates, stirring occasionally. Add garlic; cook 1 minute. Stir in thyme, salt, and black pepper. Remove 1 cup mushroom mixture, and set aside. Increase heat to medium-high. Add broth and cornstarch to pan; bring to a boil. Cook 1 minute, stirring constantly. Keep warm.

Combine reserved 1 cup mushroom mixture, brown rice, breadcrumbs, and eggs; mix well.

Heat remaining 1 tablespoon oil in a nonstick griddle or large nonstick skillet over medium-high heat. Spoon about 1/2 cup rice batter per pancake onto hot pan, spreading each to a 4-inch diameter. Cook 5 minutes on each side or until bottoms are golden brown. Serve with mushroom sauce.

Thai Beef Rolls   http://myrecipes.com

wrap sandwiches; serve with rice crackers and sautéed zucchini

Serves 4

Ingredients

1 1/2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 tablespoon bottled minced garlic
2 teaspoons fish sauce
3/4 teaspoon sugar
4 (8-inch) flour tortillas
2 cups torn Boston lettuce
12 ounces thinly sliced deli roast beef
1/2 cup matchstick-cut carrots
1/4 cup chopped fresh mint

Preparation

Combine first 6 ingredients in a small bowl, stirring well with a whisk.

Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture.

Arrange 1/2 cup lettuce on each tortilla; top each with 3 ounces beef.

Combine carrots and mint; arrange about 3 tablespoons carrot mixture over each serving.

Drizzle each serving with about 1 tablespoon of remaining juice mixture; roll up.

cooking for two...dessert edition

Sand Cake   http://find.myrecipes.com/

Serves 6 to 8

Ingredients

1 12-ounce box Nilla Wafers

1 8-ounce container Cool Whip

2 3-ounce packages cream cheese, softened

1 4-ounce package vanilla or chocolate instant pudding mix

1 1/2 cups milk

1 teaspoon vanilla extract

Candy shells for decorating (available at most candy stores)

Preparation
Make the “sand” by crushing the Nilla Wafers with a potato masher or in a food processor.

With a mixer, combine the Cool Whip, cream cheese, pudding mix, milk, and vanilla.

Layer a fifth of the crumbs in the bottom of a large, clean sand pail. Top with a third of the pudding mixture, then a layer of crumbs. Continue layering, ending with crumbs.

Cover and refrigerate at least 30 minutes. Decorate with the candy shells.

cooking for two...breakfast edition

here are some recipes i found in the net..i’ll try them out soon…

French Toast http://allrecipes.com/

A breakfast dish made by dipping bread into a milk-egg mixture, then frying it until golden brown on both sides. It’s usually served with syrup, jam or powdered sugar. In England, French toast is called “poor knights of Windsor.” The French call it “pain perdu” (lost bread) because it is a way of reviving French bread, which becomes dry after only a day or two.

Serves 12

Ingredients

• 4 eggs
• 3/4 cup milk
• 1 tsp ground nutmeg
• 12 slices white bread
• 1 T ground cinnamon

Directions

In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.

Soak bread slices in the egg mixture until saturated.

Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

what's cooking???

here’s a promise to myself…before the year ends i’ll be a good cook