Recipe Countdown

Finished Recipes:

1.  Blue and Black Freezer Jam
4 c blueberries
1 c blackberries
1 pouch freezer pectin
1.5 c sugar

Mashed berries with potato masher.  Mixed sugar and pectin together, then mixed in berries.  Put in freezer jars and let stand 30 minutes.  Froze.
Made 1 june, 2010.  Liam loved using the potato masher and did nearly all of the berry smashing.  He also loved eating it, so there was less than 5 jars when we were done.

2&3.  Baked  or Sauteed Chicken
4 individually frozen chicken breasts, not thawed
3 tbs Montreal Chicken seasoning
1 tbs garlic salt
Season.  Either Bake 45-50 minutes or slice and saut√© on medium high heat until cooked through.
We buy the big bags of individually frozen chicken breasts from Costco and that makes up the majority of my cooking.  I have a chicken addiction.  Add sauce, and you've got a million different meals.

4.  Crunchy Tomatillo Avocado Salsa
Adapted from this Rick Bayless recipe to be easier, if less authentic.  This was fantastic and I ate it about 8 times that week.
10 tomatillos, chopped
1 yellow onion chopped and sauteed
1 tbs garlic
1 c ‘guacamole’ (it’s basically squished avocado in packages from Costco)
10 jalapenos slices, diced
Dried oregano and salt, to taste
Set aside a handful of the tomatillos and mix the rest of the ingredients with a stick blender until desired texture. Add the tomatillos that were set aside to give a chunkier consistency.

5.  Peanut Sauce
1 can light coconut milk
1 c peanut butter (crunchy is more authentic, but I always have creamy on hand)
1 tbs fish sauce
2 tbs red curry paste
1 tbs lime juice
¼ c soy sauce
1 tbs sesame oil
1 onion
2 tbs garlic
2 tbs rice wine vinegar
Sri racha sauce (Rooster Sauce) to taste

Saute onion in olive oil until tender.  Add ingredients and heat through.  Serve on pork or chicken and choice of veggie.

6.  Soy Poached Chicken (

2 pounds chicken breasts
3 c water
1/3 c dark soy sauce(recipe called for ¾ c, but we were short)
1/3 c Chinese black vinegar
4 tbs chopped ginger
4 large garlic cloves
4 tbs lemon juice
1 tsp sesame oil
¼ tsp hot chile flakes

Simmer liquid ingredients.  Add chicken breasts and simmer gently for 6-8 mins.  Turn off heat and let stand for at least 30 mins.  Liquid can be reused for poaching or soups.

7.  Slaw with Creamy Asian Dressing
¼ c mayo
2 tbs rice vinegar
1 tbs tamari
2 tbs lemon juice
1 tbs dried red pepper flakes
1 package coleslaw mix

This recipe is adapted from Bon Appetit, Y’All a great cookbook that, in part, inspired my project.
Made 8 june, 2010.  I didn’t think it was flavorful enough, but Will liked it.  Served it with soy poached chicken.  The leftovers made a pretty good chicken salad, though.

8.  Chocolate chip cookies
1 c pecans, processed
½ c white whole wheat
2 c oats
1/8 tsp baking soda
½ c butter (1 stick)
½ c brown sugar
1 egg
1 tbs vanilla
¼ c vegetable oil
1 c chocolate chips
Bake on a greased or nonstick cookie sheet at 325 F for 12 mins.   Made with the kids 8 june, 2010 at the beginning of summer break.  They turned on the Kitchenaid (with help) for the first time!
The cookies were burned on the bottom and not cooked through.  Not enough bite.  Maybe walnuts and no oil next time?  After the first batch was baked, I threw in a handful of unground oats into what was left.  That worked much, better, though they were still a little light on flavor.  More vanilla? 

9.  Easy Tomato Sauce
1 big can of crushed (or diced) tomatoes
2 cans (6 oz) of tomato paste
1 tbs garlic salt
3 tbs dried oregano, crushed
1/8 c balsamic vinegar
½ c parmesan cheese
Mix and heat through.  Blend with stick blender if desired.  We’ve made this dozens of times.  It’s not as fancy as long simmered sauces, but it’s better than store bought!

10.  Parmesan Chicken Bites
4 chicken breasts, sliced
2 c parmesan
¼ c Montreal Chicken seasonings
2 eggs

Cover slices in eggs.  Dredge in parmesan mixed with chicken seasoning.  Fry in olive oil on medium high head.  Made this with the kids 9 june, 2010 and Brenna loved dredging the chicken.  Couldn’t get enough of it.  And she said it tasted better than chicken nuggets. 
I had meant to add breadcrumbs, but forgot and it turned out pretty well and much more South Beach Diet friendly

12.  Roasted Parmesan Broccoli
1 package of broccoli florets
3 tbs olive oil
1 c Parmesan

Preheat oven to 450°F. Toss broccoli with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 minutes. Return broccoli to bowl with cheese. Using tongs, toss to coat.  We had this with the parmesan chicken bites, but there wasn’t actually much left over because I ate about half of it while I was cooking.