Wednesday, May 24, 2006
I can now say that I've used my beautiful Kitchen Aid food processor...even if it was just to make a very small amount of garlic and basil sauce for these grilled sweet peppers. It was fun!
I got this Rainbow Peppers recipe from, you guessed it, Chatelaine. It's basically olive oil, garlic, basil, S&P, and lemon juice, pureed until smooth. Grilled 1 red pepper and 1 yellow, poured sauce over to evenly coat, topped with crumbled feta cheese, and served. A must-do again. Also grilled pork chops, basted with plum sauce, and served with a side of brown rice.
Saturday, May 20, 2006
I used my usual Liption Onion Mix Meatloaf recipe to make these mini meatloafs. And, taking an idea from this old Kraft calendar I saved, I portioned them into a muffin baking sheet, instead of a loaf pan. Good for portioning, and freezing leftovers into portions for future lunches/quick dinners.
I also made brown rice, influenced by my Dad, who has been encouraging me to eat healthier. Since brown rice is not the tastiest rice on its own, I tried to add some flavor to it. I took this idea from a recipe post on RecipeZaar.com, and made it with margerine, minced garlic, minced onion flakes, S&P, and chicken broth. Very tasty! The trick is to simmer the 1 cup of rice for the full 40 minutes, so that its tender.
With a side of greek salad, and paired with Vendange 2004 Shiraz wine, a very nice, healthy, and satisfying Saturday night dinner.