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re: TD.com Recipes and Recipe Book Thread
Posted on 10/29/12 at 2:31 pm to LSU Piston
Posted on 10/29/12 at 2:31 pm to LSU Piston
S's healthy Chicken (or shrimp) Pasta Pomodoro
1 tbsp olive oil
1 small clove of garlic chopped
2 tbsp fat free low sodium chicken broth
1/2 cup tomato
2 ounces whole wheat penne pasta (or thin spaghetti)
9 oz boneless skinless chicken breast (or 9 oz shrimp)
1/2 cup spinach leaves
2 tbsp basil leaves chopped
boil water and cook pasta approx. 10-11 minutes.
in a pan, saute garlic in olive oil until lightly browned. add chicken broth and tomatoes to pan and simmer for approx. 4 minutes until tender.
add chicken or shrimp to pan and cook until until chicken is light brown or shrimp are opaque. add basil and spinach. stir.
drain pasta and add to pan, stirring and let sit on stove for about a minute.
garnish with freshly grated parmesan cheese.
1 tbsp olive oil
1 small clove of garlic chopped
2 tbsp fat free low sodium chicken broth
1/2 cup tomato
2 ounces whole wheat penne pasta (or thin spaghetti)
9 oz boneless skinless chicken breast (or 9 oz shrimp)
1/2 cup spinach leaves
2 tbsp basil leaves chopped
boil water and cook pasta approx. 10-11 minutes.
in a pan, saute garlic in olive oil until lightly browned. add chicken broth and tomatoes to pan and simmer for approx. 4 minutes until tender.
add chicken or shrimp to pan and cook until until chicken is light brown or shrimp are opaque. add basil and spinach. stir.
drain pasta and add to pan, stirring and let sit on stove for about a minute.
garnish with freshly grated parmesan cheese.
1
Posted on 11/1/12 at 8:30 pm to S
Rat's Pickled Garlic (Canned)
3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano
12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon
1. Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.
2. In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.
3. Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
4. Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
5. Remove screw bands and clean bands and jar necks. Store in a cool dark place.
6. For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20 minutes and over 6001 ft process 25 minutes.
Yield: 12 Half pints
Total Time: 1 hour
Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch.
Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.
3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano
12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon
1. Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.
2. In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.
3. Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
4. Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
5. Remove screw bands and clean bands and jar necks. Store in a cool dark place.
6. For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20 minutes and over 6001 ft process 25 minutes.
Yield: 12 Half pints
Total Time: 1 hour
Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch.
Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.
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