Saturday, August 31, 2013

Menu for the Week of September 1, 2013










Weekly Menu at One Perfect Bite... 



Sunday
Green bean and Tomato Salad with Chopped Herbs
Fennel Celery and Apple Slaw
Panzanella
Grilled Corn on the Cob
Blueberry Pie



Monday
Heirloom Tomato Salad
Vegetable Skewers
Soft Sandwich Rolls


Tuesday
Chopped Salad


Wednesday
Marinated Sliced Tomatoes


Thursday
Fruit Salad


Friday
American Fried Potatoes
Gazpacho



Saturday
Pineapple Rice
Steamed Snow Peas

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      

Friday, August 30, 2013

Frugal Foodie Friday - Asian-Style Beef Noodles


From the kitchen of One Perfect Bite...Recipes are rarely easier or less expensive to make than this quick two-pan supper. I think you'll also find it surprisingly tasty, given the scant number of ingredients used to make it. I do, however, want to give you a bit of a heads-up regarding one of the required ingredients. About two-thirds of the way through the recipe, you'll find a call for stir-fry sauce. The sauce can be purchased in the Asian ingredient section of any large supermarket, and while it adds extra cost to the recipe, it can be a bargain for those of you who do not do a lot of Asian cooking. It certainly is cheaper than purchasing the ingredients you would need to make your own and it keeps well if refrigerated. I did, however, want  to include  this link to an excellent stir-fry sauce for those of you who want to make your own. I must admit the dish looks better when made with a red bell pepper, but the cost constraints of Frugal Friday mandate using the green variety. This is a very forgiving recipe, so feel free to use any pasta that you wish. This makes a great lunch or light supper meal for a family. Children seem to like it, though the youngest of them will skirt around the green pepper, which I suspect will never touch their lips. I hope you will give this recipe a try. Here is how these simple, but tasty, beef noodles are made.


Asian-Style Beef Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients

1 tablespoon vegetable oil
1 pound lean ground beef
1 green bell pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tablespoons ginger, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3 tablespoons stir-fry sauce
3 tablespoons lime juice
8 ounces thin spaghetti or Chinese noodles

Directions:

1) Bring a large pot of lightly salted water to a boil.
2) In large skillet or wok, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.
3) Add green pepper, scallions, ginger, garlic, red pepper flakes and sugar to skillet. Cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
4) While beef is cooking, prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      







One Year Ago Today: Lite Zucchini Bread














Two Years Ago Today: Couscous with Sun-Dried Tomatoes and Feta Cheese














Three Years Ago Today: Lime Marmalade















Four Years Ago Today: Sweet and Spicy Watermelon Rind Pickle

Thursday, August 29, 2013

Cheeseburger Soup


From the kitchen of One Perfect Bite...About a year ago, I featured a recipe for a  soup that actually tasted like a loaded baked potato. That recipe can be found here. I was pleased with the soup, so it seemed only natural that I also try a  recipe for a cheeseburger soup that was popular at the time. Everyone making it thought its flavors resembled those of a cheeseburger and I was curious to hear what  verdict my homies would return. As it turned out, they liked it, so I made it again for their lunch today. Now, I must be honest with you. I suspect this soup is a guy thing. I certainly was not impressed by it, mainly because I thought the mustard used in its preparation  overwhelmed the other flavors in the soup. Not so my gentlemen, who, to a man, raved about it and thought the mustard is what actually made the soup a standout. While I can't give the soup a rave review, the fact that so many liked it makes it feature fodder. I would caution you to add the mustard gradually and taste as you go. Hopefully, I haven't scared all of you away and at least some are brave enough to give the recipe a try. Here is how the soup is made.


Cheeseburger Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:

1 pound ground beef
1/2 cup chopped onion (from 1 medium-sized onion)
1/2 cup chopped celery (from 1 stalk)
2 cloves garlic, minced
2 tablespoons all-purpose flour
Two 14-ounce cans reduced-sodium beef broth
2 medium-sized potatoes, chopped coarsely
One 14 1/2-ounce can diced tomatoes, drained
One 8-ounce package shredded Cheddar and American cheese blend (2 cups)
One 6-ounce can tomato paste
1/4 cup ketchup
1 to 2 tablespoons Dijon-style mustard
1 cup whole milk
6 cocktail buns or brown-and-serve rolls, split
1 tablespoon butter, melted, or olive oil
Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)

Directions:
1) In a large pot, cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain fat. Sprinkle flour on beef mixture. Cook and stir for 2 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, covered, until potatoes are tender, for 10 minutes.
2) Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until soup comes to a gentle boil. Stir in milk and heat through.
3) Preheat broiler. Place split buns, split sides up, on a broiler pan. Brush with melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve soup with toasted buns and top with condiments. Yield: 4 to6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      








One Year Ago Today: Tuscan Bread and Tomato Soup














Two Years Ago Today: Pickle and Relish Round-Up


















Three Years Ago Today: Adam's Lime Curd

















Four Years Ago Today: Peruvian Leche Asada

Wednesday, August 28, 2013

Two Skillet Shrimp and Rice Supper


From the kitchen of One Perfect Bite...This is another skillet supper that I hope will make the transition from summer to fall meals a bit easier for you. The dish was inspired by a recipe I found in the Hunt's Signature Recipe Collection, that you can view here. I've made some changes to their version and those changes  are reflected in the recipe that appears below.  In order to cut the preparation time for this dish, I use two skillets and simultaneously cook the rice and shrimp, rather than staging their preparation in one shared skillet. I've also replaced the liquid in the Hunt's recipe with a Bloody Mary mix that adds wonderful flavor without the addition of myriad herbs or spices. If you decide to use my version of the recipe, it is important to keep an eye on the rice and add water or stock if it begins to dry before it is fully cooked. I think those of you who try this recipe will be generally pleased with the results. It lacks the finesse that most of us prefer for a company dinner but it makes a great family supper when served with a crisp salad and a good peasant bread.  The dish is easy to make and it can be on the table in about 30 minutes. Here is how it's made.

Two Skillet Shrimp and Peas...from the kitchen of One Perfect Bite inspired by Hunt's Signature Recipes

Ingredients:
2 tablespoons canola or corn oil, divided use
1/4 teaspoon ground black pepper
3/4 cup chopped onion
1 tablespoon finely chopped garlic
1 cup long-grain white rice, uncooked
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups Bloody Mary mix or V-8 style tomato juice
2 teaspoons powdered chicken bouillon or 2 chicken bouillon cubes
1 pound shrimp, thawed if frozen, peeled, deveined
1/2 cup frozen green peas

Directions:
1) Heat 1 tablespoon oil in a large skillet. Add onion and garlic and cook for 1 to 2 minutes, stirring occasionally. Add rice and cook, stirring frequently, until rice is lightly browned, about 3 minutes.  Add stewed tomatoes, tomato juice and bouillon to skillet, stirring to combine.
2) Bring contents of skillet to a boil. Cover pan and reduce heat to medium-low. Simmer 20 minutes or until liquid is absorbed and rice is tender.
3) Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and pepper and cook, stirring frequently, just until shrimp turn pink, about 3 minutes. Remove pan from heat and set aside.
4) When rice is tender, stir in shrimp and peas. Heat 3 minutes more or until shrimp and peas are heated through. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      







One Year Ago Today: Shaker Sweet Potato and Corn Chowder















Two Years Ago Today: Rhubarb Coffee Cake with Cinnamon Sugar Topping














Three Years Ago Today: Glazed Ham Loaf
















Four Years Ago Today: Rosemary and Olive Flat Bread

Tuesday, August 27, 2013

Fennel Celery and Apple Slaw


From the kitchen of One Perfect Bite...This weekend we had a drenching rain and temperatures fell to the low 60's. It warmed a bit today and the sky was again bell clear, but that rain was a sure sign that fall is on its way. We have one last gathering planned to usher out the summer season, and knowing that pork, in one form or another, will be the showcase of the barbecue, I've been testing recipes for new salads and side dishes to accompany it. The recipe I'm sharing with you tonight is a keeper and this unusual slaw will definitely be on the buffet table. It is packed with flavor and it is a perfect accompaniment to pork or other plain grilled barbecue fare. The recipe is straightforward and very easy to follow, but to really enjoy this salad you must make sure that the component parts of it are very thinly sliced. Unless you grow your own, it is hard to tell how old the fennel you purchase is. Fennel gets tough as it ages, and if it is not thinly sliced, it will be unpleasantly chewy. The next time I make this, I'm going to buy small fennel bulbs and use a madoline to assure it is truly thinly sliced. I do hope you will give this recipe a try. I know those of you who have adventuresome palates will love it. Here is how this special slaw is made.

Fennel Celery and Apple Slaw...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3 tablespoons extra-virgin olive oil
2-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Directions:
Whisk olive oil, cider vinegar, tarragon, lemon juice and sugar together in a medium bowl. Add celery, celery leaves, thinly sliced fennel, chopped fennel fronds, and apple and toss to coat. Season to taste with salt and pepper. Chill. Yield: 4 to 6 servings.

Cook's Note: Pineapple can be used in place of apples.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      






One Year Ago Today: Tuscan Apple Cake - Torta di Mele
















Two Years Ago Today: Watermelon Extravaganza - Watermelon Gin Fizz
















Three Years Ago Today: Buttermilk Sandwich Buns














Four Years Ago Today: Summer Cabbage Rolls with Leeks, Mushrooms and Slivered Almonds

Monday, August 26, 2013

Skillet Chicken with Pasta, Spinach and Garlic Oil


From the kitchen of One Perfect Bite...I've been trying to test a series of skillet suppers for quick and easy weeknight meals. It has been slow going because I've overbooked my calendar, but I am slogging my way through the pile of recipes with the intent of of sharing the best of them with you. Hopefully, that will be before school starts. Tonight's recipe is one of a series that I found in a BuzzFeed article that featured stovetop chicken dishes. The recipe is a keeper and I think all but the youngest members of your family will enjoy it. Feel free to substitute thigh meat for the breast meat specified in the recipe and use any type of pasta that you enjoy. I hope you will give this recipe a try. You can have this dish on the table in 30 minutes and it makes a lovely supper. Here is the recipe. 

Skillet Chicken with Pasta, Spinach and Garlic Oil...from the kitchen of One Perfect Bite courtesy of BuzzFeed

Ingredients:
6 tablespoons olίve oίl
6 cloves garlίc, mίnced
1/4 teaspoon red pepper flakes
3 chίcken breasts, cubed
Salt and pepper
12-oz. farfalle
5-oz fresh baby spίnach
1 tablespoon drίed basίl, or 1/2 cup fresh
6 tablespoons fresh lemon juίce
1 cup parmesan cheese

Directions:
1) Heat olίve oίl, garlίc, and red pepper ίn a small glass bowl ίn the mίcrowave for about 1 mίnute to blend flavors.
2) Pour about 1 tablespoon of infused oίl ίnto a skίllet. Salt and pepper chίcken and cook ίn oίl over medίum hίgh heat tίll browned and juίces run clear.
3) Cook pasta ίn salted water. Drain  well. Return pasta to pan. Add cooked chίcken and all remaίnίng ίngredίents to pasta. Stίr ίn remainder of infused olίve oίl. Toss lίghtly tίll all ίngredίents are well combίned. Serve ίmmedίately. Yield: 4 to 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      







One Year Ago Today: Apple Raisin Bars













Two Years Ago Today: Rice and Asparagus Soup
















Three Years Ago Today: Rice Squares with Poblano Peppers and Jack Cheese


















Four Years Ago Today: Ginger Tea and the Yangtze

Sunday, August 25, 2013

Chocolate Chip Zucchini Cupcakes



From the kitchen of One Perfect Bite...I do hope that after reading this post, you'll do as I say and not as I do. I was in a rush this morning and trying to get these cupcakes made before we had to leave for the day. I quickly assembled the ingredients and at the last minute discovered that I didn't have paper liners for my muffin pans. We all know what I should have done, but that didn't happen. Rather than dash to the store for the liners, I decided to grease the muffin cups and let it go at that. Big mistake! Half of the cupcakes clung tenaciously to the pan and those that did release looked like the had gone 9 rounds with a young Mohammed Ali. Normally, I would have scrapped the batch, but I started to nibble at the crumbs and they were so delicious I couldn't bear to throw the cupcakes out. These are really good and I know you will enjoy them - if you can get them out of the pan. They are nearly effortless to make and the cupcakes are moist and delicious. Be forewarned that the batter for the muffins will be dense and fudge-like until the zucchini is worked into it. The moisture in the zucchini loosens the batter and makes it more malleable. Be sure to line your pans with paper liners and then spray the liners with a nonstick spray. The muffins are worth the aggravation. I will be making these again. The recipe, which came from Gourmet magazine, appears below.


Chocolate-Chip Zucchini Cupcakes...from the kitchen of One Perfect Bite courtesy of Gourmet magazine

Ingredients:
1-1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoon sugar
1/2 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
1/2 pound zucchini, coarsely grated (1 cup)
1 (6-ounces) package semisweet chocolate chips

Directions:

1) Preheat oven to 350°F with rack in middle.
2) Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt.
3) Beat together sugar, oil, egg, and vanilla in a large bowl with an electric mixer until thick and creamy, 2 to 3 minutes.
4) At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips.
5) Divide batter among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      







One Year Ago Today: Maple-Glazed Apple Spice Bread














Two Years Ago Today: Peanut Butter and Banana Bread













Three Years Ago Today: Peanut and Pumpkin Soup













Four Years Ago Today: Apple Custard Pie with Streusel Topping
Related Posts with Thumbnails

Printfriendly