Category Archives: Dinner Ideas

Oat Groats aka Whole Oats

Breakfast, Dinner Ideas January 15, 2013 Leave a comment
Oat Groats

Oat Groats aka Whole Oats

I tasted whole oats for the first time in my life at a Health Fair the clinic I work for hosts every fall.  I was hesitant at first because I am not a fan of the instant oatmeal that seems very popular today. The gal serving the oats owns a popular café in town, the restaurant is known for their great food. So I decided to try a serving of whole oats. She served the oats with sides of: Almond Soy milk, cream, brown sugar, walnuts, honey, and raisins. She scooped out a tiny little portion for me after I explained my dislike for Oatmeal and invited me to add one of the sides to my oatmeal and then taste it. I poured a little Almond Soy milk, a pinch of brown sugar, and walnuts to my serving and tasted. Needless to say I went back for 2nds. I loved the chewy texture and nutty taste. It was unlike any oatmeal I have ever eaten. Now I am hooked.
I have been searching the WWW for other ideas on how to serve up whole oats and am amazed at how versatile it is. I saw a recipe that included a shot of soy sauce and chopped scallions for a dinner version of oats. I’m sure you can add just about anything to your whole oats for a tasty dinner, some suggestions; chopped ham, spinach, tomatoes, chopped avocado, peas and onions, any vegetable you prefer actually.
The heart health and cholesterol lowering benefits of oats is very well known, and if you are not familiar with the nutrition aspect of oats, may I suggest this site for more information; http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-oats

Here are some facts about Oats that I borrowed from Dr. Andrew Weil’s web blog about Oats:

  • Oat groats (“whole” oats) are the most intact form, only the outermost inedible hull is removed.
  • Steel-cut oats are simply oat groats that have been cut into two or three pieces with steel blades, slightly decreasing their cooking time. Oat groats and steel-cut oats are the least processed; they take a long time to cook, but result in a chewy, lower-glycemic treat.
  • Rolled oats are the result when oat groats are steamed, flattened and dried. This is the form most people know. Though somewhat processed, rolled oats are still a whole grain. I don’t recommend eating oats that have been processed any further than this, such as quick-cooking or instant oats – they are no longer whole, intact grains, and instant oatmeal packets often contain copious amounts of salt, sugar and other additives.
  • Oat bran – the finely ground meal of oat groats’ bran layer – though not technically a whole grain, has the health benefits of one with its high fiber and low starch content; it makes a good addition to other foods, especially baked goods. Despite its short cooking time and smooth texture, it won’t spike blood sugar levels, thanks to its soluble fiber.

Oats have a higher fat content than other grains, and can go rancid more easily as a result. Whether you’re buying oat groats, steel-cut oats, rolled oats or oat bran, buy in smaller quantities, and store in the refrigerator.

Add a 1/4 cup of cooked whole oats to any bread recipe
Cooking time: steel-cut, 20-40 minutes; groats, 45-60 minutes
Liquid per cup of grain: steel-cut and groats, 3 cups

Coconut Macaroon

Dinner Ideas January 13, 2013 Leave a comment

The earliest recorded macaroon recipes are for the almond meringue variety similar to

Macroon

Macaroon Cookie

amoretti, with a crisp crust and a softer interior. They were made from egg whites and almond paste. The name of the cookie comes from an Italian word meaning paste, maccarone.

About the origin, culinary historians claim that macaroons can be traced to an Italian monastery of the 9th century. Recipes for macaroons (also spelled “mackaroon,” “maccaroon” and “mackaroom”) appear in recipe books at least as early as 1725 (Robert Smith’s Court Cookery, or the Complete English Cook).

The Scottish macaroon is a sweet confection with a thick velvety center covered in chocolate and topped with roasted coconut. Traditionally they were made with cold leftovers of mashed potatoes and sugar loaf. A coconut macaroon is a type of macaroon most commonly found in Australia, the United States, the Netherlands and Germany, and is directly related to the Scottish macaroon. Its principal ingredients are egg whites, sugar and shredded dried coconut. It is closer to a soft cookie than its meringue cousin, and is equally sweet. A light, sweet, satisfying cookie after a heavy meal.

Ingredients

  • 2 egg whites
  • ½ teaspoon vanilla
  • 2/3 cup sugar
  • 1-1/2 cup of bagged coconut

Preheat oven to 325 degrees

Directions

  1. Line a cookie sheet with parchment paper or spray lightly with cooking spray
  2. Beat egg whites and vanilla on high speed of electric mixer until soft peaks form
  3. Gradually add sugar 1 tablespoon at a time, beat until stiff peaks form
  4. Fold in coconut
  5. *at this point you can add 1/3 cup of mini chocolate chips
  6. Drop mixture by rounded teaspoons onto cookie sheet about 2 inches apart
  7. Bake for 20 minutes until edges are lightly browned
  8. Transfer to a wire rack and let cool.

You can melt bittersweet chocolate in a microwave and dip the bottoms of the cookies in the chocolate or drizzle melted chocolate on the cookies. Eat healthy, eat well!!

Fresh Water Fish

Dinner Ideas, Fish January 13, 2013 1 Comment
Salmon or Trout

Salmon or Trout

Everyone knows that fish is good for you. The fats in fish, especially fatty fish like salmon, tuna, and mackerel, are thought to help prevent heart disease, and can even aid in preventing diseases like Alzheimer’s and strokes. Purchasing fresh fish is not difficult; your fish should smell sweet: any fishy or strong flavors means the fish is past its prime; do not buy it. Whole fish should look as they were just pulled from the water; bright eyes and firm flesh are signs of freshness. Fish fillets or steaks should be firm and bright looking, with no brown spots or discoloration. Ask the butcher how old the fish is.

Fresh fish should be stored in your refrigerator for only a day or two; it’s very perishable. Any longer than that, and wrap the fish well in freezer paper and freeze it. If you buy frozen fish or want to defrost any fish you froze, it can be thawed in the refrigerator, or under cold running water. Be sure to cook it as soon as it is thawed.

Here is a trick that I have personally never tried, but read about; thaw frozen fish in milk! Place the frozen fish in a bowl and cover with fresh milk, then cover and let sit in refrigerator overnight. The fish will have a wonderful fresh-caught taste. Discard the milk after the fish thaws.

Here is a recipe for Steelhead Trout, I have used this recipe for fresh and frozen Salmon too.

Steelhead Trout or Salmon

  • 1 lb Steelhead Trout or Salmon
  • 2-3 cloves of garlic sliced very thin
  • 1 clove of garlic to be grated or minced
  • 1 lime – grate the lime for zest then slice in half lengthwise and then slice into very thin slices from one half
  • 1 sprig of fresh Rosemary
  • ½ cup of Italian flat leaf parsley – minced
  • ½ teaspoon of kosher salt
  • Pepper
  • 4 tablespoons of Olive Oil
  • Turn broiler on oven

Directions

  1. Place foil on broiler pan – fold up edges to create a rim and spray with cooking spray.
  2. Rinse fish – dry – rub olive oil on both sides of fish and lay on foil with skin side down
  3. Sprinkle with kosher salt and pepper
  4. Sprinkle with the grated lime peel
  5. Spread the thin sliced garlic cloves across the entire length of fish
  6. Mix the parsley, rosemary, and grated or minced garlic, spread across the top of the fish
  7. Layer the thinly sliced lime across the parsley mix
  8. Drizzle 1 tablespoon of Olive Oil on top of that
  9. Optional – drizzle 1 tablespoon of balsamic vinegar on top of that
  10. Let the fish sit while oven heats up
  11. Broil for 2 minutes just to get the herbs cooking – do not cook any longer you do not want crisp herbs.
  12. Reduce oven temperature to 375 degrees and place a piece of foil loosely on top of fish and cook for approximately 10-15 minutes or until fish flakes easily. Do not overcook – Eat healthy, eat well!

Moxy’s Braised Beef Short Ribs

Dinner Ideas January 12, 2013 Leave a comment

Short ribs2

I just indulged in one of my favorite meals, Braised Short Ribs. Not to be confused with back ribs, or barbequed ribs. Short ribs are meatier and from the rib of the beef. I’ve looked at all kinds of recipes for short ribs and still feel my recipe is easier and much less complicated, yet my ribs are full of flavor, tender and well, just plain yummy.

Ingredients

  • 2 to 3 lbs of short ribs of beefshort ribs
  • 1 small onion, diced
  • 2 small sliced carrots, sliced
  • 4 ribs of celery with leaves
  • 1 teaspoon salt
  • 1 bay leaf

Directions

  • Place ingredients in a stock pot and cover with cold water
  • Bring to a boil, cover pot with lid and lower heat to a simmer
  • Simmer for 2-1/2 hours
  • Turn the heat off and cool in pot for about ½ hour
  • Remove meat from broth and put into a strainer
  • Remove vegetables with a slotted spoon and put into a bowl

Preheat oven to 325 degrees

  • Now you have two choices you need to make a gravy;
    • You can put the pot of broth in the refrigerator until cold and the fat rises to the top where you can scrape it off and proceed to making a gravy or
    • You can use a can of beef broth purchased from a store and proceed with the gravy
      • Either way, do not discard or throw the original beef broth away, place in the refrigerator overnight and let the fat come to the surface and scrape off, pour into freezer containers and place in freezer to use in soups or sauces.
  • To make the gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Bring the broth you chose to a boil and add the cornstarch mixture to the broth.
  • Let boil until thickened.
  • In an oven-proof skillet heat 2 tablespoons of olive oil on medium-high heat, brown the ribs in the oil, add the vegetables that were cooked with the ribs and pour the gravy over the ribs.
  • Place in oven uncovered for 45 minutes, ribs will be crispy and tender.
  • Enjoy with mashed potatoes or noodles.

Hearty Ham and Potato Soup

Dinner Ideas, Soup January 11, 2013 Leave a comment

Well it is snowing up here in Montana, we gave 6 inches of new snow and I am thinking “hibernation” this weekend. There is nothing like the smell of homemade soup simmering on the stove and bread rising in the kitchen.

Well I have my smoked ham hock cooking away for the next two hours in a stock pot. I threw a sliced garlic clove and about 8 peppercorns in the water to cook along with the ham hock. When that is finished cooking it will be “fall off the bone” yummy. I will remove the meat from the bone, and cut the gristle and fat off the meat and put it aside for my potato soup. Let’s not waste the broth, skim any fat off the top of the water and bring to a boil. Let boil for about ½ hour or 40 minutes to concentrate the flavors. Use this broth in soups or mix with beans for a real treat.

Now you can by-pass the above if you are pressed for time or just don’t want the hassle of pre-cooking your meat and but a smoked ham piece and cut into small pieces for your soup. OR if you prefer not to add meat to your soup – that is okay too. There are some great tasting vegetables here that will make your soup tasty.

potato soup

Potato Soup Ingredients

  • 1 tablespoon butter
  • 2 medium onions, finely chopped
  • 2 celery ribs, finely chopped
  • 2 carrots , finely chopped
  • 2 large potatoes, 2 small sweet potatoes
  • 2-3 cloves of garlic, chopped fine
  • 1 bay leaf
  • 1 teaspoon salt (optional, especially if you add ham)
  • 1 cup ham – cut fine or meat from a ham hock (as much as you like)
  • 2-3 cups of chicken stock or broth
  • ½ teaspoon Worcestershire sauce

*The vegetables above can be “chopped” in your food processor – I like mine chopped small. I will use store bought chicken broth and some of my ham broth.

  1. In a stockpot, melt butter and add all the vegetables; celery, carrots, potatoes, onion, garlic
  2. Sautee for about 15 minutes over medium-low heat. Stir often, do not burn.
  3. Cover the vegetables with water, about 2 cups (just until vegetables are covered) and add the bay leaf & salt if using.
  4. Bring liquid to a boil, cover, reduce heat and simmer until all of the vegetables are tender.
  5. Mash the vegetables with a hand masher still in the liquid – you want chunks – do not mash into a puree. The vegetables should make the liquid thick.
  6. Add your ham meat and chicken broth and/or ham broth until vegetables are covered again with liquid.
  7. Season with Worcestershire sauce, add ¼ cup of sherry if desired.

Serve with crusty bread and butter.

Oven-fried Coconut Chicken

Chicken, Dinner Ideas January 9, 2013 Leave a comment

OVEN-FRIED COCONUT CHICKENCoconut Chicken
*This recipe could be used for chicken wings as well*

  • 1-1/2 cups (loosely packed) flaked coconut
  • 1 cup seasoned bread crumbs
  • 2 eggs
  • 4 tablespoons butter melted
  • 1 lb of chicken pieces

 Preheat oven to 400 degrees

  1. Melt butter in oven in a rimmed cookie sheet (line cookie sheet with aluminum foil & spray with cooking spray.
  2. Mix coconut and bread crumbs in a shallow dish
  3. Beat eggs until foamy in a separate dish
  4. Dip chicken in egg one piece at a time
  5. Roll in coconut mixture
  6. Arrange chicken skin side down in pan
  7. Bake for 25 minutes
  8. Turn chicken and bake for 20 minutes longer or until tender and lightly browned outside.

Parmesan Chicken Breast (easy)

Chicken, Dinner Ideas January 8, 2013 Leave a comment

Parmesan Chicken Breasts

Ingredients Chicken Parmesan

    • 1/4 cup Parmesan cheese, grated
    • 2 tablespoons dried Italian seasoned breadcrumbs
    • 1/8 teaspoon paprika
    • 1 teaspoon dried parsley (optional)
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon fresh ground pepper
    • 1/2 teaspoon sea salt
    • 4 boneless skinless chicken breasts ( about 1 pound)

Directions

  1. Preheat oven to 400 degrees.
  2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
  3. Place one chicken breast in bag of cheese mixture, shake to coat all sides, repeat with remaining chicken.
  4. Spray cooking sheet with non-stick cooking spray (Pam)  and arrange chicken in a single layer
  5. Bake until chicken is cooked through, 20-25 minutes.

Easy Sauté Chicken

Chicken, Dinner Ideas January 6, 2013 Leave a comment

Here is an easy chicken dinner that you can handle any evening after work. All you need butterfly chare skinless chicken breasts, some spices you can pick up at the market or maybe have in your pantry already, i.e. pantry is the place you keep your spices, oils, vinegars etc. J A skillet, and olive oil.

If your chicken breast is frozen, wrap in paper towel and defrost in the microwave using the defrost setting. Do not overcook – chicken breast is easier to slice when slightly frozen inside.

Butterflying the Chicken This next step may be a little tricky – You want to “butterfly” the breast by slicing it through the center – not all the way through, you want to open it up and create a large, thin, flat chicken breast.

Here are some suggestions to sprinkle on both sides of your chicken breast. Pick two or three or use your own imagination.

  • Salt
  • Pepper
  • Old Bay seasoning
  • Garlic Powder
  • Thyme
  • Cajon Seasoning
  • Cayenne Pepper (sparingly)
  • Sage (sparingly)

Heat your skillet with two tablespoons of olive oil, when the oil is hot lay your chicken breast in the skillet and cook on medium-high heat for 4-5 minutes per side. Chicken is done when white inside and firm to the touch.

There you go – easy peezy – serve up with your favorite vegetable, salad or rice.

Note: You do not have to butterfly the chicken – you can cook it as is – it will just take longer to cook. Count on about 10 minutes on each side – slice the thickest part of the chicken after 20 minutes to be sure it is cooked through.

Cabbage Rolls

Dinner Ideas January 5, 2013 Leave a comment
cabbage rolls

cabbage rolls

I grew up with these stuffed cabbage leaves, I consider them a comfort food. Great for a crowd as this recipe makes a lot!

Cabbage Rolls

  • ¾ cup cooked rice (wild or white)
  • 1 large onion, chopped fine
  • 1 tablespoon vegetable oil or butter
  • 1-1/2 pounds of ground beef
  • 1 large egg
  • ½ cup of milk or half-and-half
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp dried marjoram
  • 1 can of tomato sauce or marinara sauce

     

    Preheat oven to 350 degrees

  1. Place a nice size cabbage head in a pot of salted water and bring to a boil. Boil and simmer for 10-15 minutes, or until the cabbage leave soften. Remove the cabbage from the water.
  2. Cook rice according to directions.
  3. Heat oil in a skillet and sauté onion until soft. Mix the cooked onion, rice, meat and egg together.
  4. Loosen the cabbage leaves carefully from the cabbage head and fill with about 2 tablespoons of meat mixture, fold the ends in and under to form a pillow. Place in layers in a baking dish.
  5. Pour tomato sauce or marina sauce over the cabbage pillows and bake covered for 1-1/2 hours.

Enjoy

Chicken Breasts Stuffed with Feta-Spinach

Chicken, Dinner Ideas January 5, 2013 Leave a comment

Feta stuffed Chicken Breasts Feta stuffed Chicken Breasts[/caption]

  • 1 package of fresh spinach
  • 1 cup Feta cheese, crumbled (you can use flavored)
  • ½ cup parmesan cheese (try to use freshly grated)
  • 1 egg
  • 1 chopped onion
  • Salt and Pepper to taste (easy on the salt as the feta will be salty); ¼ tsp of salt
  • 6 boneless chicken breasts

Cut a pocket in each chicken breast. Sauté the chicken in equal parts of hot olive oil and butter until lightly browned, about 3 minutes on each side.

In a bowl combine the spinach, feta cheese, parmesan, egg, onion, salt and pepper.

Divide the spinach mixture into 6 parts and stuff each pocket.

Place in a baking dish and bake for 30 minutes covered at 350 degrees