Fat and Crafty.com

I got home at the normal time tonight and lept into action making dinner. Defrost the shrimp, steam a couple of eggs, cook some haricot verts toss them with a litte vinegrette , steam a couple of potatoes open a can of artichokes, add a little vinegrette o the drained artichokes.

The recipe from cooking light was more complicated, i was to make a vinegrette marinate the shrimp then cook the shrimp, then cook the haricot verts and potatoes, “Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes ” then cover in the vinegrette. Serve with shrimp, olives and capers over the top.

It so didnt work out that way. I did the cooking then called each person into the kitchen. “what does your dream salad look like”
Jasmine got shrimp, potatoes,haricot verts and spinach. No dressing on hers.
Aron got salami, haricot verts, artichoke hearts, potatoes and spinach. No dressing on his either.
Mine is shrimp, mushrooms, artichoke hearts, feta cheese, haricot verts, hardboiled egg, and spinach. I have salad dressing, a creamy greek one we had for dinner last night.
i’m half through my dinner salad and must say its insanely satisfying.

I think I’m going to pull out my Moosewood Daily Specials cookbook and start looking for more salad inspiration.
But i’m already thinking of nifty things to offer next time
-Cucumbers
-Carrot Curls
-Marinated Tofu
-Cheese chunks
-Marinated Beans
-Cucumber chunks
-Zuchinni

Chicken Tacos Alambres. Or as they are called at my house, Chicken Bacon Tacos.
The recipe speaks for itself and its an easy/tasty dinner.

                -= Exported from BigOven =-

                    Grilled Chicken Tacos Alambres

Fine Cooking April / May 2004

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Main Dish

-= Ingredients =-
  For the Marinated Chicken
1/2 cup Lime Juice
1 tablespoon Ancho chili powder
2 cloves Garlic ; minced
1 1/2 teaspoon Kosher salt
1 teaspoon Dried oregano
1 teaspoon Black pepper
1 cup Vegetable oil
2 lbs Chicken ; boneless skinless breasts
  For the Filling
1 tablespoon Vegetables oil
3 slices Bacon ; chopped
2 cups Yellow onion ; finely chopped
1/4 cup Fresh cilantro
  Kosher Salt ; to taste
1/2 cup Cheese ; mozzarella
  For the Serving
16 whole Corn tortillas
  Guacamole
  Salsa
  Taco Sauce

-= Instructions =-
<B>Marinate the chicen</B>. In a medium bowl mix the lime juice chile powder garlic salt organo and pepper. Whisk in the oil,  add the chicken and cover. Marinated in the fridge for about an hour.

<B>Make the Filling:</B> Heat a heavy skillet over medium high heat for 2 min. Drain the chicken from the marinde. Saute in the skillet flipping after 4 minutes until its cooked through. about 9 min. Let the chicken cook, then chop into very small pieces.

Heat a skillet over medium high heat and add 1 tablespoon of oil and the bacon. cook until the bacon begins to brown. Add the onion and cook until they soften. Then add the chicken the lime juice and cilantro. Stir constantly until the chicken is hot. Season with salt to taste. Sprinkle with cheese then take the pan off the heat.

Serve with toppings and tortillas

** This recipe can be pasted directly into BigOven for Windows.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **

"You’re really loud this morning"
"Tough"
And with that I was up at 7:30 this morning.  I’d been up till nearly two and was back up at 7:30. Sitting on the couch for a bit watching the TV loop play on our local News Only Channel.
Bored now. How about cooking something. Something not to hard, new and well interesting.

Out Came Madhur Jaffrey’s  World Vegetarian. I’d made the Chapatis out of it recently and they went over very well. Today it was the Scottish Oat Cakes.    Oat flour, white flour , salt , sugar , butter and water all mixed together. Roll as thin as you can, then bake for 25 minutes.
Sounds underwealming huh?

Imagine circles of oaty cracker, crispy and flaky breaking of it bits. Not too much salt, not too much sugar a good balance.With a smear of preserves, a slice of cheese , or even a touch of hummus these would be divine. They are bland enough to serve as a foil for another food. They are tasty enough to be eaten out of hand. According to Big Oven, they have 42 alories and 2 grams of fat 1 grams of protein and 5 carbs.  Not great for eating as a cracker because of that calorie count, but the non proccessedness of it is good and as a breakfast food they might be  a good grab it and go item.

I think it could be more balanced though. Next time less butter and substitute a little veggie oil.
Yum. Wonder what i can tackle next out of this cookbook.