Menu for the Week of March 9, 2014

Weekly Menu at One Perfect Bite... 

Frugal Foodie Friday - Chicken with Cranberry or Port Wine Glaze

From the kitchen of One Perfect Bite...If you are looking for a festive, inexpensive entree for a special family meal, I do hope you'll give this recipe a try. The chicken can be made with cranberry juice or port wine and you'll find it is delicious whichever option you choose. The dish takes less than an hour to prepare and I think you'll really enjoy the sweet and salty notes in the sauce that's used to glaze the chicken. The sauce also works well with sliced pork tenderloin or chicken cutlets. If you are watching pennies, the cranberry option will be best for you, but I hope that at some point you'll have the opportunity to make the dish with wine and dried cherries. I guarantee that cherries simmered in this sauce will make the angels sing, and barring that, at least bring a smile or two to the faces at your table. The recipe, which comes from Eating Well magazine, is straight forward and easy to follow, and the chicken is good enough to serve for an informal company meal. Rice or couscous are the usual accompaniments for this dish, but I like to break ranks and serve the chicken with rösti or potato pancakes. Do give this one a try. If you like gutsy flavors, this Frugal Friday feature is bound to please. Here is how the chicken is made.

Carrot and Ginger Soup

From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.

For the Breakfast or Brunch Bunch - Low-Calorie Calico Scrambled Eggs

From the kitchen of One Perfect Bite...Every Fat Tuesday, I spend some time pulling out meatless recipes to use during Lent. This simple dish is one I go back to year after year because it is so flavorful and easy to prepare. The recipe was originally meant for a frittata but that did not go as planned. My first effort was an abject failure and I could not get the eggs out of the pan. Once my wounded pride had healed, I decided to take the basic recipe ingredients and use them to make a really special batch of scrambled eggs. Voila! Since then I've made these eggs at least once a week during the lenten season. The eggs are simple to make, and while I like to cook them over low heat until they are set but still glistening, the Silver Fox prefers his to be cooked a bit longer. Soft or hard, I think you'll enjoy these flavorful low-calorie eggs for breakfast or a light supper. Here is how they are made.

Low-Calorie Calico Scrambled Eggs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs
1-1/4 cups egg substitute
1 tablespoon sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Directions:
1) Heat oil in a large nonstick skillet until it shimmers. Add peppers, onions and garlic and saute until crisp tender.
2) Meanwhile, whisk eggs, egg substitute, sour cream, cheese, salt and pepper together in a large bowl. Pour over mixture in the skillet.
3) Cook and stir gently over medium heat until eggs are set. Yield: 4 to 5 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                     Two Years Ago Today:

        New Orleans Red Beans and Rice                                      County Derry Gilroy Porter Cake

               Three Years Ago Today:                                                  Four Years Ago Today: 

    Albondigas - Pork Meatballs with Chipotle Sauce                           Key West Lime Bars

Table for Two - Lemon and Garlic Shrimp with Angel Hair Pasta

From the kitchen of One Perfect Bite...While this entree is a bit expensive to make, it is easy to prepare and it's a great weeknight meal for two people. All of the ingredients needed to make it, save for the shrimp stock, can be found in any major supermarket. Fortunately, the stock can be made from the shells of the shrimp you use to prepare the dish, or, if you are pressed for time, half-strength clam broth can be used as a substitute. This is one of those dishes that's almost impossible to spoil and the recipe is very easy to follow. My only caution regards the possibility of overcooking either the angel hair or shrimp. The shrimp will cook in three minutes, and while pasta instructions vary from one manufacturer to another, the angel's hair (capellini) is usually done in 5 minutes or less. If you are looking for recipes scaled to feed just 2 people,  you might want to bookmark this one. Here is how the pasta is made.

Lemon and Garlic Shrimp with Angel Hair Pasta...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 plum tomatoes, diced
Zest of 1 lemon
Juice of 1/2 lemon
3/4 cup shrimp stock (see Cook's Note below)
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
8 to 12-ounces uncooked shrimp, peeled and deveined, shells reserved
2 cups cooked angel hair pasta

Directions:
1) Heat butter and oil in a large skillet. Add garlic and saute until fragrant, about 1 minute. Stir in tomatoes, lemon juice, lemon zest and 1-1/2 teaspoon each of parsley and basil. Bring contents to a boil. Meanwhile, combine cornstarch with water and add to skillet. Cook and stir for 2 minutes, or until mixture thickens.
2) Add shrimp, reduce heat and cook, uncovered, for 2 to 3 minutes, or until shrimp turn pink. Add pasta and remaining parsley and basil. Toss well to mix. Serve immediately. Yield: 2 servings.

Cook's Note: To make shrimp stock, combine 3 cups of water and the shells of 2 pounds of shrimp in a saucepan. Bring mixture to a boil, then lower heat and let the shells simmer for 30 minutes. Strain. Cool to room temperature. Freeze or refrigerate for up to 7 days.

                    

                                                    Older Posts

                 One Year Ago Today:                                                   Two Years Ago Today:

                   Coffee Crumb Cake                                                  Irish Cream Pudding Parfait

               Three Years Ago Today:                                                  Four Years Ago Today: 

    Chicken Picadillo with Chili Lime Sauce                                            Thai Tuna Salad

S'More Bars

From the kitchen of One Perfect Bite...There is a man in the Old Testament,  who in his youth served as a cup-bearer to the king. His name was Nehemia and he was tasked with sampling any food or drink meant for the monarch. If Nehemia didn't keel over, the food was deemed safe to eat and it was served to the king. I've had my own version of cup-bearers for several years now and it just dawned on me that when we move they won't be around to eat and review the desserts I make. One of our neighbors has teenage sons who burn calories so efficiently that desserts which impact my scale have no affect on theirs. Ergo, for better than five years, all goodies made here are sampled and then sent downhill for the boys to consume and review. Last night my cup-bearers called with a request. They wanted me to bring S'Mores to a get-together the neighbors have on Oscar Sunday. The recipe is so simple to make that I was more than happy to comply. These bars are very sweet, but kids, and those who love sweet things, seem to like them. I personally need a campfire to fully appreciate their wonder, but I can't resist these kids. You guessed it, they got their S'Mores while the rest of us shared a golden layer cake with milk chocolate icing. I wanted to post this easy recipe for those of you who are addicted to this old-fashioned treat, but have no recipe to make the cookie bars. The bars keep for several days if they are stored in an airtight container, but in my experience they will be gone before they can stake. Here is how the bars are made.

Cream-Filled Cinnamon Coffee Cake

From the kitchen of One Perfect Bite...I made this coffee cake for a realtors' open house and I was so pleased with the results that I wanted to share the recipe with you. The cake received rave reviews and the house sold, so I must have been on the right track when I selected it. It's an easy cake to make if you prepare it in stages, and it's a perfect choice for those of you who regularly bring baked goods to meetings or afternoon tea. While the cake tastes best when served at room temperature, it should be sliced when cold and refrigerated until an hour or so before you plan to serve it. I suspect that leftovers won't be a problem, but should there be any, return the cake to the fridge for storage. Now all I need to do is find a cake that makes packing easier. We have found a new home and will be moving at the end of this month. Hopefully, the stitches in my eye, which by the way is doing well, can be removed by that time and I can go back to being a regular person. I am a lucky lady and thank God and my surgeon in equal measure. I do hope you'll give this cake a try. We have some holidays coming up and it would be a stand-out on your brunch table. Here is how the cake is made.

Menu for the Week of March 2, 2014

Weekly Menu at One Perfect Bite...