Thursday, June 30, 2011

Bowtie Spinach Salad

Salad--Mix in a large bowl:
8 cups spinach torn
8 oz. Bag of bow bowtie pasta cooked and cooled
1 bunch green onions, chopped
¼ cup parsley chopped (can use dried)
¼ cup salted sunflower seeds
¼ cup red peppers, chopped
¼ cup yellow peppers, chopped

*Marinate chicken and dressing the day before serving.
Boil and shred 4 chicken breasts and marinate in a large storage bag with dressing. (The recipe says to boil, but I've always just cut the chicken into large pieces and sauteed it in a covered frying pan with a little olive oil.)

½ cup olive oil
1/4 cup soy sauce
1/4 cup vinegar
6 tablespoons sugar
½ teaspoon pepper
¼ cup sesame seeds

Directions:  Pour chicken mixture over all salad ingredients when read to serve.

My friend Tonya gave me this recipe to make for Naomi's baptism lunch.

Orange Fruit Dip

1 container vanilla yogurt (I usually use Yoplait)
1/4 c. sugar
Zest of one orange
Juice of one orange
2 c. thawed cool whip (regular sized carton)

Whip first four ingredients together until sugar is dissolved, add cool whip and refrigerate.

Roasted Tomatillo Chicken Pasta

A friend made this for us after Isla was born and I thought it was so good. It's easy to make the sauce and chicken ahead of time. (In fact, I make a large batch of the sauce and freeze it in 3/4 cup containers to make half the recipe at a time.)

4 tomatillos, quartered
6 cloves garlic, peeled
1 tablespoon olive oil
4 cups fresh baby spinach (6 oz)
1 cup fresh basil
2 tablespoons chicken broth or water
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon red pepper flakes
1 teaspoon salt
1 tablespoon sugar
1/2 cup Parmesan cheese

12 oz dry pasta (penne or bowtie)
1 large chicken breast, cooked and shredded
1/2 cup Parmesan cheese
1 cup mozzarella cheese

1. Preheat oven to 400 degrees. Place tomatillos, garlic cloves and oil in a baking dish; stir to coat. Roast for 30 minutes.
2. Place roasted tomatillo mixture in a blender or food processor; add spinach, basil, broth, oregano, thyme, red pepper flakes, salt, sugar, and cheese and process until blended.
3. Cook pasta according to package directions (al dente). Drain and set aside.
4. Mix pasta, tomatillo sauce, chicken and Parmesan cheese and put into a 9x13 baking dish.
5. Top with mozzarella cheese and bake at 350 degrees for 30 minutes.

Recipe adapted slightly from here.

Yellow Curry

My brother and his wife brought this recipe back from a cooking class they took in Thailand. Don't be afraid of the fish sauce! It adds a nice salty flavor without being fishy at all. Makes enough for 2-3 servings.

1 chicken breast, cut into small pieces
2 potatoes (I use Yukon gold), peeled and cut into cubes
handful of baby carrots
2 cups coconut milk (I use one can and add water to make two cups)
2 tablespoons yellow curry paste (our favorite brand is Mae Ploy - carried in most Asian markets)
2 tablespoons fish sauce
1 tablespoon sugar

1. Bring small pot of water to boiling; add potatoes and carrots and cook until tender.
2. Meanwhile, heat coconut milk over medium heat.
3. Add curry paste; cook 1 minute.
4. Add chicken; simmer until done, about 5 minutes.
5. Add the cooked potatoes and carrots.
6. Add fish sauce and sugar; simmer everything for three minutes.
7. Remove from heat and serve over jasmine rice.