Monday, March 29, 2010

Recipe Swap

I've recently been trying to cook more. Anyone who knows me already feels sorry for Mark, but I think my skills are improving. It seems like every week I make the same thing. Some sort of chicken, spaghetti, or I give up and get take-out. I mean, the people at Geisha (sushi restaurant) know our order by heart. So, in an attempt to "spice" things up, once or twice a week I'll pick a random recipe from a cook book and try it out. This was what was on the menu tonight:

1 tbs. of butter or olive oil (I used olive oil)
2 green onions, sliced
1 or 2 small zucchini, chopped or diced
1/2 or 1 whole red pepper, seeded and chopped
1/2 cup long-grain rice, uncooked
1 tbs. dried parsley
1-2 tsp. chicken bouillon granules
1/4 tsp. salt
1 cup water
-Melt butter or olive oil in dutch oven; add green onions, zucchini, and sweet red pepper. Cook over medium heat, stirring constantly, until crisp tender. Add rice and remaining ingredients; bring to boil. Cover, reduce heat, and cook 15 min or until water is absorbed and rice is tender. Yields 2 servings ( I doubled this recipe)

1 1/2 cups dry red wine (use the good stuff!)
2/3 cup firmly packed light brown sugar
1/2 cup ketchup
1/2 cup water
1/4 cup vegetable oil
4 garlic cloves, minced
3 tbs. soy sauce
2 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon pepper
2 pork tenderloins
4 teaspoons cornstarch
-Combine first 10 ingredients in a large zip-top freezer bag (or bowl) and add pork tenerloins. Seal, and chill or 8 hours (or 4 because that's all the time I had) turning occasionally.
-Remove pork from marinade, reserving 2 1/2 cups of marinade. Bring reserved marinade to a boil in saucepan; whisk in cornstarch stirring constantly for about 2 min or until thickened. Cool
-Take pork tenderloin to the grill and grill 6-8 minutes on each side.

1 package of cream cheese (I used low fat)
2 tbs. of sugar
1/2 cup of whipping cream
1 carton of cool whip
1 package of English toffee bits
1 graham cracker crust
-In large bowl, beat cream cheese and sugar until smooth. Beat in cream and fold in cool whip and 1 or 1 1/2 cup of toffee.
-Spoon mixture into crust and sprinkle with remaining toffee bits. Cover and freeze for 8 hours (or 4)

So, anybody have any "go to" recipes they'd like to share?


katie ray said...

yummm! b.j- that all sounds and looks delicious! i too feel like i cook the same recipes over and over. i will be trying this next week! thanks! loved getting to catch up last week:)

Kyle and Matt Still said...

Well, well. Re-entering the blog world, huh? It's about time! Everything sounds so good! I've been a major slacker with cooking lately too so maybe you'll inspire me to get back at it!