Tuesday, September 22, 2009

whole wheat pasta

Chicken Pomodoro

Ingredients:

4 chicken cutlets

2 T. vegetable oil

¼ cup vodka

½ cup low-sodium chicken broth

1 T. fresh lemon juice

½ cup tomatoes, chopped

2 T. heavy cream

⅓ cup scallions, minced

Instructions:

Season cutlets with salt and pepper then dust with flour.
Saute cutlets in oil. Transfer to a platter; pour off fat from pan

Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.

Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with scallions.


I had zucchini last night w whole wheat pasta and roasted eggplant, red pepper and garlic and tomato sauce, It was the only thing that saved the w w pasta which tastes like cardboard.

I'm back on oatmeal.

I've got these bugs everywhere. Open a bad of flour they fly in, water, the drown,in my new pantry then die there. they raid anything not sealed in jars I keep killing them but I can't het rid of them. they even het in raisins. and oatmeal. they live in the frig and the microwave and come put after being nuked.

White Bean and Bacon Dip with Rosemary Pita Chips

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The homemade rosemary-flecked chips are a great complement to the garlicky dip, but store-bought pitas or bagel chips are a fine stand-in.


Ingredients
Chips:
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
Cooking spray

Dip:
2 applewood-smoked bacon slices, chopped (such as Nueske's)
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika
Preparation
Preheat oven to 350°.

To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden.

To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.

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