Recipes by Tanya:
Oven-fried Chicken
2/3 c italian bread crumbs
1 T italian seasoning (I use a mix of basil, oregano, parsley since I don't have 'italian seasoning')
1/2 t garlic powder
1 1/2 t paprika
1 1/4 t salt
1/4 t pepper (I use freshly ground)
1 lb boneless, skinless chicken breast (2 'pieces) cut into about 8 strips
cooking spray
To save time I triple the coating and store it in a jar in the cupboard. Then I just use what I need each time so I'm not exactly sure if this is just the right amount of coating or too much. The original recipe (quite
far removed from this one) called for a cut-up fryer in place of the chicken breast.
Preheat the oven to 425F. Mix bread crumbs, italian seasoning, garlic powder, paprika, salt, and pepper. Spray cooking sheet with cooking spray.
Dredge chicken in crumbs & seasonings. I usually mist the chicken with water to make the coating stick better.
Place coated chicken in pan.
Spray chicken with a bit more cooking spray and sprinkle on more coating (if desired).
Bake 10 minutes. Turn. If desired, spray chicken with cooking spray and sprinkle on more coating. Bake 10 minutes more.
Fast Ravioli Primavera
18 lowfat frozen ravioli (the store had some that were 97% fat free)
1/2 jar lowfat parmesan alfredo sauce by Ragu
1 lb asparagus cut on the diagonal into 1" pieces
1 1/2 c baby carrots, sliced (probaby less volume after slicing)
4 oz sliced fresh mushrooms
fresh romano cheese
Cook ravioli in large pot of boiling water according to package directions.
Add carrots and asparagus for last 3 minutes. Add mushrooms for last 30 seconds or so. Drain pasta and veggies and return to pot. Stir in alfredo sauce. Sprinkle with romano cheese.
Serves 2 BIG servings
Red and Green Tortellini Salad
1 8oz package fresh tortellini with cheese (I use frozen)
1/4 c red wine vinegar
3 T olive oil
2 c frozen, thawed, French-cut green beans
1 large tomato, chopped
1/2 red bell pepper, chopped
2 scallions, chopped
1/4 c chopped fresh basil (or 1 1/2 T dried)
1/4 t salt (optional)
1/8 t pepper
1. In a large pot of boiling salted water, cook tortellini until just tender, 7 to 8 minutes. Drain well. Return to pasta pot.
2. Stir in vinegar, oil, and all remaining ingredients. Mix well. Adjust seasoning to tast. Serve immediately on assorted lettuce leaves or refrigerate and serve chilled.
NOTE: Cut-up leftover cooked chicken, turkey, or ham can also be added to the salad, if desired.
Prep: 10 minutes Cook: 7 to 8 minutes Serves: 4
Silver Palate Pesto
2 c fresh basil leaves, thoroughly washed and patted dry
4 good-size garlic clove, peeled and chopped
1 c shelled walnuts
1 c best-quality olive oil
1 c freshly grated imported Parmesan cheese
1/4 c freshly grated imported Romano cheese
salt and freshly ground black pepper, to taste
1. Combine the basil, garlic and walnuts in the bowl of a food processor - or halve the recipe and use a blender - and chop.
2. Leave the motor running and add the olive oil in a slow, steady stream.
3. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.
2 cups, enough to sauce 2 pounds of pasta.
(I make huge batches and store either in 1/2 cup rubbermaid in 1/2 c portions in ziplocs in the freezer. I've been told you can store it indefinitely in the fridge under a layer of olive oil but I haven't tried it.)
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>Pasta with Pesto
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1 pound linguine or thick narrow noodles such as fettucine
1 1/2 T salt
4 qt water
1/4 c heavy cream
1 c pesto
freshly ground black pepper
freshly grated imported Parmesan or Romano cheese (optional)
1. Bring water to a boil in a large kettle or stockpot. Add the salt and then add the pasta when the water boils again. Use a wooden fork or spoon to stir pasta until all strands are under water. Boil rapidly until done to taste; we like it tender but not mushy.
2. Stir 2 T of the hot pasta water and the heavy cream into the pesto. Drain the pasta in a colander and return it to the hot pan. Stir in the pesto and toss well to combine.
3. Serve immediately on warm plates. More freshly ground pepper is welcome, but additional cheese is not really necessary.
Black Bean Dip
The stems from one bunch of cilantro (so it's a great dish to make when you've used the leaves for something else)
1 can of black beans (drained but 'juice' reserved)
as much garlic as you can stand
salt and freshly ground pepper, to taste
Mix it all up in the food processor, adjusting the garlic, salt, and pepper as needed. Add enough bean 'juice' to make it 'dippable'.
Maple Salmon
high heat on the gas grill. 5 minutes skinside down (it was a filet). spread maple syrup (real stuff) on the flesh side and flip. 5 minutes flesh side down. flip over, spread more maple syrup on flesh side and place on warming rack for about 5 more minutes. It was done through but not dry.