K-DOG'S BLOG
WHERE I GO, WHAT I DO, WHO I AM.
Sunday, June 26, 2011
Engaged and Happy
Saturday, November 20, 2010
The Joys and Sorrows of Dieting
Monday, October 4, 2010
New Recipes for the Cold Days Ahead
- 5 fresh Anaheim chilies
- 1 fresh poblano chili
- 2 tbsp butter
- 1 large onion, chopped
- 1/3 cup all purpose flour
- 4 cups low-salt chicken broth
- 1 small container half and half
- 1 whole roasted chicken shredded
- 1 tablespoon chili powder
- 1 tablespoon hot pepper sauce
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon white pepper (black pepper is fine too)
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 cup sour cream
- Chopped fresh cilantro
- Purchased tomatillo or green chili salsa
Cook the chopped onions in the butter for a few minutes then add the flour. Stir and cook for another minute.
Pulse fennel, onion, and garlic in a food processor until coarsely chopped.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves
Tuesday, January 26, 2010
Being Healthy
- Salmon with Orange, Hoisin, and Vegetables
This recipe is really easy, has no oil or extra fat besides what is in the fish, and is the easiest cleanup ever! The recipe I used calls for bok choy which I love, but you can easily substitute any other vegetables like spinach, bell peppers, or asparagus. Here is the link to the recipe:
http://www.epicurious.com/recipes/food/views/Salmon-with-Hoisin-Orange-and-Bok-Choy-356309
- Pork-chops stuffed with goat cheese, sundried tomatoes and spinach
The pan sauce for these is really delicious too and super easy to make. Once you learn how to do this you can make this sauce with anything you cook in a pan, chicken, fish, pork, even vegetables. Here is the link for this recipe:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-stuffed-with-sun-dried-tomatoes-and-spinach-recipe/index.html
- Beef Braised in Red Wine and Veggies
For this recipe I used a bag of baby carrots which I put in towards the end. It makes the dish more nutritious and serves as a great side dish. You don't have to use the polenta as a side, but wow is it amazing together. Here is the link for this recipe:
http://www.epicurious.com/recipes/food/views/Beef-Braised-in-Red-Wine-236986
- Kerry's 3 Bean Turkey Chili
- 1 package lean ground turkey
- 1 large red bell pepper chopped
- 2 cloves garlic chopped
- 1 onion, chopped
- 1 jalapeno, chopped (seeds and veins removed if you don't like it too spicy)
- chili powder (1-2 tbsp depending on spice)
- 1 tbsp cumin
- red pepper flakes
- 1 tbsp taco or fajita seasoning
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 large can diced tomatoes (with green chilies if you can find it, or add small can of diced green chilies)
- About 2-3 cups liquid, enough to cover the chili (I use chicken stock, beef stock, beer, water, etc... whatever you got on hand is fine)
- salt and pepper to taste
- Other Healthy ideas:
- Grilled teriyaki chicken with shish-kebab veggie skewers: bell peppers, onions, mushrooms, and pineapple
- Roasted salmon with asparagus and caper lemon sauce: layer asparagus on roasting pan with olive oil, salt, pepper. lay salmon on top with same seasoning. make sauce with lemon, caper, shallots, olive oil. Top salmon with sauce and serve
- Chicken or shrimp stir-fry with asian vegetables, serve over brown rice. Sauce: soy, siracha, grated ginger, garlic, sesame oil, honey.