Sunday, November 9, 2008
You can't get any more inexpensive than this meal. All you have to do is have a little luck and catch it yourself!
We caught these beautiful rainbow trout while visiting gorgeous Lake Tahoe. Instead of filleting it and getting only small fillets out of it, it's easiest to fry the whole fish. Simply clean it, season it, and then dip it in flour.
- Wash the chicken thoroughly with hot water
- Boil water in a pot with 1 tsp salt
- Put the chicken in the boiled pot
- Add 3-5 slices of ginger
- Add 3-5 cloves of garlic
- Boil until the chicken is done - about 25 minutes
- Take out the chicken
- Put in your favorite pasta (I like spiral) and cook until done
- Add salt, ground pepper and chopped green onion for seasoning
Next, the Chicken
- Put in the chicken that you cooked in the soup into a foil pan
- Brush with a mixture of soy sauce, sesame oil, sugar (and any hot sauce - optional)
- Bake in oven at 400 for approx. 15-20 minutes or until the skin is brown (It only needs to be baked this short time since it's already been cooked in the soup)
The holidays are soon approaching, and for some, there's the pressure of "what to make", "what will be different". All you have to do is take a simple store mix, and add some leftover makeover, in this case, a splash of color, from a pomegranate.
Saturday, November 8, 2008
How many times do you see a recipe that says serve on a "Bed of rice". That bed of rice thing can get a bit boring time after time. How about changing it up and using some vegetables instead. Here I simply used some sprouts and some asparagus. It's very simple, very easy:
- Roast the asaparagus with salt, pepper and olive oil
- Saute the sprouts in a little olive oil
Done, in less than the time it takes to make rice.
Then when you add a great steak, or a delicious chicken, the sauces with the sprouts and asparagus make a perfect combination!