Posts tagged ‘peppers’

Chicken & Corn Chowder

Oh, snow. That’s what I woke up to this morning. Little fluffy flurries falling from the sky. (Heh, that was so something Dr. Seuss would say.) Though in retrospect it could have been much worse, being that it’s pretty much all melted now, but from the moment I stepped outside for work this morning I knew it was a soup night.

But what kind of soup Jen???

First and foremost, a delicious soup. (Duh!) A soup that will fill up my fussy fiancé who insists soup should never be a meal without a sandwich to accompany it. And perhaps, a soup with a little sass…kinda like me!  So I decided on Chicken & Corn Chowder!

(more…)

February 3, 2010 at 11:36 pm Leave a comment

Healthy Eats for New Years

So this time around, like every couple out there I’m sure, Johnny and I decided our collective New Year’s Resolution is  to exercise more often and eat healthier. Wish us luck!

We started running together this week, and I’ve been at it in the kitchen making healthy meals for us! I’ve got hard boiled eggs on hand for a quick breakfast or snack, lots of fresh fruit and vegetables in the refrigerator, and homemade pita chips that are absolutely to die for and a great partner for healthy dips like hummus!

The star players of last nights dinner were lean, protein packed pork with whole wheat spaghetti complemented by the flavors of metabolism boosting red pepper and exotic curry and sesame. I prepared a take out favorite with a twist that couldn’t have been simpler to make and was absolutely guilt free!

Curried Sesame Pork Lo Mein

  • 1 lb. lean pork chops, sliced into thin strips
  • 2 tablespoons cornstarch
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons minced garlic, divided
  • 2 teaspoons ginger (fresh or powdered),divided
  • 2 tablespoons curry powder, divided
  • 2 tablespoons sesame oil
  • 2 teaspoons red pepper flakes
  • 1/4 lb. whole wheat spaghetti
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 package frozen, shelled edamame, defrosted
  • 1 egg
  • 2 tablespoons vegetable oil
  • Scallions for garnish
  1. In a large mixing bowl, combine the cornstarch, soy sauce, and half of all the spices. Add the sliced pork and marinade for about 20 minutes.
  2. Meanwhile, cook the pasta to package directions. Drain, and stir in 1 tablespoon sesame oil. Set aside.
  3. Heat a wok or a large frying pan over high heat. Add about 1 tablespoon vegetable oil. Add the pork, reserving any marinade in the bowl, and cook until no longer pink, about 5 minutes. Remove the pork from pan and set aside in the bowl with the reserved marinade.
  4. Add more oil to the pan if necessary and add the zucchini and peppers, stirring constantly, and cook until soft, about 3 minutes. Remove from pan and add to pork.
  5. Add a small amount more oil if necessary and add the egg to the pan, scramble.
  6. Add the pasta to the pan and mix it around well.
  7. Add remaining sesame oil and spices. Mix well.
  8. Add the pork, veggies, and reserved marinade.
  9. Add the edamame and remove from heat. Taste, and season further with soy sauce or spices as desired.
  10. Serve sprinkled with scallions and enjoy!

**Remember folks, this recipe is just a guideline!
Please feel free to use whatever spices and vegetables you like!
This recipe would be great with chicken or tofu too!
Whatever you choose to do will be equally delicious and healthy!
Make sure you let me know how your version turns out!**

January 14, 2010 at 11:17 pm Leave a comment

Spanish tortilla de patatas y chorizo

So here’s a fun fact; Johnny loves The George Lopez Show. He watches it from time to time. This, of course, results in me being forced to listen to The George Lopez Show from time to time as well. Ha.

The other night, after having successfully zoned out on my computer,
I’m disrupted by my darling Johnny shouting, “SILLY! I WANT CHORIZO AND EGGS!”

Que???

“Johnny, do you even know what chorizo is?”

“Well, kinda. George Lopez likes it. It sounds tasty. Can you make it for me?”

*Shakes head* “Sure, babe. I’ll make you chorizo and eggs.”

And there, my friends, was my inspiration for breakfast…and of course, this post!

A Spanish tortilla is a traditional Spanish dish, often served as tapas. The recipe is typically quite simple, usually containing nothing more than olive oil, eggs, potatoes, onions, salt & pepper. I chose to spice mine up with some chorizo to please my man. 🙂 Here is my recipe for it!

Spanish tortilla de patas y chorizo

  • 1 1/2 tbsp olive oil
  • 4 eggs
  • 4 small red potatoes, peeled and sliced into thin rounds
  • 1/2 of a small red onion, sliced thin
  • 1/4 c bell pepper. diced
  • 2 links spanish chorizo, casings removed
  • Salt & pepper to taste

Heat the olive oil in a small skillet over medium heat.
Add the potatoes and onions. Season with salt and pepper.

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In a separate pan, brown the chorizo.

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Meanwhile, whisk the eggs in a medium sized mixing bowl and set aside.

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Add the peppers and cooked chorizo to the potatoes and onions.

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Arrange ingredients in one, even layer in the pan. Add the eggs.

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Allow to cook about 10 minutes, or until the eggs are mostly set,
making sure to use your spatula around the edges to keep it loose in the pan.

(Note: Traditionally when the eggs set, you flip the tortilla onto a plate and slide it back into the pan. If you’re feeling adventurous, go for it. This morning I was not,so rather I placed the pan into a preheated oven
at 400º for 5 minutes more to set the top.)

Remove from oven and let set for about 10 minutes before serving.

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To serve, carefully flip tortilla onto a plate.

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Slice into wedges and enjoy!

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October 20, 2009 at 3:08 pm 4 comments


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