What's Cookin This Week In My Kitchen

Okay here's what's cookin in my kitchen this week besides turkey dinner

Chicken & Artichoke bake (going in freezer for hubby when I am gone)

Korean Beef Barbecue
rice
veggie

Slow cooker roast beef
new potatoes and green beans

Sizzling garlic and citrus shrimp
broccoli with brown butter

pecan crusted pork chops
fusilli with fresh herbs
artichokes

raviolis
salad

So that's what to look forward to this week from my blog

Green Bean Casserole WITHOUT canned soup...SO GOOD

Okay just in time for thanksgiving. 

We have been testing in my home new recipes of old favorites that are usually on the Thanksgiving table but we can't have.  Some of these favorites have bad added stuff to them and too much processing.  So today we found a great recipe for Green Bean Casserole (thanks to allrecipes.com) and tested it out...I for one think it's better than using canned soup.  So here's one of the recipes that will be on my thanksgiving table and it's totally Feingold friendly!

Green Bean Casserole
Serves 10

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers 1 large can of French's french fried onions
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and half of the onions, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top and remaining onions sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

VERDICT: I thought this was good but hubby thinks there was too much sour cream (I didn't mix in the onions) but it will be on our turkey dinner table...YUMMY!

What's for dinner 11/14/10: Roasted Salmon with Snow Peas and Rice

So tonight's easy one pot meal was really nice...you can even serve it to special guest.  Tonight's Feingold friendly meal is roasted salmon with snow peas and rice.









 

Roasted Salmon with Snow Peas and Rice

Serves 4

1 cup jasmine rice
2 1/2 cups water
1 1/4 lb salmon
Salt & Pepper to taste
2 cups snow peas, trimmed
1/4 cup soy sauce
2 green onions, sliced
2 tbsp rice wine vinegar
1 tsp ginger, minced or grated
1 tbsp packed brown sugar
 

1) Mix the rice and water in a large skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

2) Slice the salmon on a diagonal into thick serving pieces. Season with salt and pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

3) Scatter the peas over the salmon and rice. Cover and cook until the rice and snow peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Place the salmon on a plate and gently remove the skin. Continue cooking the rice, if necessary.

4) Mix the soy sauce, green onions, vinegar, ginger, and brown sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

VERDICT: This was really good, it can be made very elegant and best yet, you make it in 1 pan so less clean up.

Something a little diffrent...Peanut Butter Pumpkin Pie

Just in time for the holidays...something a little different.  I have been making this for years, can't remember where I got the recipe but after we tried it we have to make it at least once a year.  Who would have thought the combo of peanut butter and and pumpkin would have worked but it does and yes it's Feingold friendly

Peanut Butter Pumpkin Pie
Serves 8

3 eggs
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1 c. light cream or half and half
1 (9 inch) single crust pie shell, unbaked (I used Pioneer Woman's Perfect Pie Crust recipe)

Preheat oven to 350 degrees. In large bowl, beat eggs. Add pumpkin, both sugars, peanut butter, spice; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until tests done. Let cool. 

VERDICT: well my pie crust wasn't perfect, it was chewy not flaky but still okay and the pie filling its self was just as good!

What's for dinner 11/13/10: Pizza Burgers, Italian Mozzarella Salad and Homemade French Fries

Tonight's Feingold dinner was really yummy...pizza burgers, italian mozzarella salad & homemade french fries...YUMMY

Pizza Burgers
Serves 4

4 slices of bacon, cut into 1/2 inch pieces
8 oz mushrooms, steamed and sliced
1/2 cup tomato sauce
1 tsp dried oregano
pepper to taste
1 1/2 lbs ground beef
4 oz fresh mozzarella, sliced
4 hamburger buns

Preheat grill to high.

In a medium skillet over medium-high heat, cook bacon until crispy. Transfer to a plate lined with paper towels.

Drain grease from pan, leaving a little to sauté the mushrooms(I chopped my mushrooms up small) . Reduce heat to medium, add mushrooms and sauté until they begin to soften, about 4 minutes.

Add tomato sauce, oregano, and salt and pepper and cook, stirring continuously, 1 minute more. Transfer mixture to a medium bowl and allow to cool.

When mushroom mixture is cool enough to handle, add meat and mix, using your hands, just until combined (do not over mix). Form into patties (one per serving).

Grill burgers, turning once, 5-6 minutes per side. Make sure meat is thoroughly cooked and no longer pink in the center. During the last minute of grilling, top each burger with a slice of cheese. 

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Italian Mozzarella Salad
Serves 4

1/2 head of romaine lettuce, washed and torn
1 tomato, cored and sliced
2.25 oz can of sliced olives, drained
4 oz fresh mozzarella, cubed
1/2 red onion, sliced
1/4 cup prepared italian dressing
Place salad ingredients in a medium bowl, toss with enough dressing to coat and serve.

VERDICT:  very good, even my mushroom hating child loved the burger (I didn't tell him there was mushrooms in it).  It was moist, juicy and there was no one asking "where's the beef" LOL the salad was a nice change also from traditional salad with the olives and mozzarella.

What's for dinner 11/13/10: Nacho's with a great cheese sauce

So with it being Friday we had easy dinner tonight and had nachos.  All the basics but we made cheese sauce and I wanted to share it.  I found the recipe on Allrecipes.com.  Of course I had to adapt it to make it Feingold friendly but it was good.

Nacho Cheese Sauce
Serves 6

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 7 slices processed American cheese (I used sliced Tillamook cheddar)
• 1/2 teaspoon salt

Directions

1. In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

What to look forward to the week of 11/13

Here's what's cookin in my kitchen this week

Pizza Burgers
Italian Mozzarella Salad
Homemade French fries

Big Kahuna Calzones
Pesto Pasta Salad

Sloppy Joes on bun
Green bean casserole

Pan-Roasted Chicken with Asparagus and Mushrooms
Garlic Mashed Potatoes

Roasted Salmon with Snow Peas and Rice

Zucchini Pasta Bake
Salad
Bread

TJ's Chicken nuggets
Mac & Cheese
Veggie

FREEZER MEAL: Canadian Maple Glazed Chicken