What's Cookin'?

The other day, I was incredibly bored at work so I began perusing through the cooking magazines that we have for sale. I came across an interesting looking recipe for chicken salad sandwiches (which I modified a teeny bit). Perhaps you are taken aback that it was a recipe for chicken salad since I am a pescatarian after all. Well I haven't fallen off of the bandwagon completely, but I do have my reasons (and a very good one at that).  

Rio De Janeiro Chicken Salad

Shredded Chicken

Plain Yogurt

Minced Yellow Onion

Minced Celery

Lime Juice

Salt and Pepper

Mix all of this in a bowl.

In another bowl add:

Shredded Carrots

Cilantro

a little bit of Olive Oil

Lime Juice

Salt and Pepper

Toast two pieces of whole grain bread, put on a piece of lettuce, chicken salad, and carrot relish. Enjoy!

What's Cookin'?

Today's post should be "what's bakin'?" oh well, mere technicality. I saw a recipe in Martha Stewart Living (of course) for popovers and I decided to try my hand at making them. Popovers are one of those recipes that intimidated me but I found out they are really simple to make. The recipe is so easy, but it does require that you have a popover pan. I had a merchandise card from Williams-Sonoma left over from my wedding plus 20% off so I stopped in my local store and picked up one of the funny looking pans. You can also find it on their website. 

They turned out picture perfect, I was pleasantly surprised.

Something about having these for breakfast was Christmas-y, always a bonus. I will certainly be making them again and again, so delicious with apricot preserves.

Popovers

2 1/2 C. whole milk (I used skim)

2 1/2 C. flour

1 t. coarse salt

6 large eggs, lightly whisked

Heat oven to 425 degrees. whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be slightly lumpy) Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn our popovers, and serve warm.

Note: If not serving immediately, poke a small hole in each to release steam. Reheat before serving.

Makes 1 dozen.

I decided to have a fun little feature where I post what I've eaten. Here is the first one:

I made this meal for my honey, right before he left for work. It was super fast and easy peasy.

Potato Leek Soup

1 Onion Diced

2 Leeks, cleaned and chopped

3 potatoes, peeled and diced

4 cups vegetable stock

Simmer all 10-15 minutes until tender

Blend this with 8 oz. soft tofu

and

8 oz. low fat cream cheese

Salt and pepper to taste

I modified this recipe a bit based on what was in my fridge. We are on a budget you know and can't frivolously go running to the market (plus I am way too tempted to pick up more than what I need when I go to the grocery store). I didn't have any leeks, so I guess this is potato leek-less soup. I didn't have the tofu and the idea of putting a whole block of cream cheese in my soup weirded me out, I used about 4 oz. This soup was quite yummy with salad, it would have been good with some rolls of some sort but alas, my oven is broken. Oh, maintenance man...