Tues, 22Sep09
Leftover ribeye steak, diced
2 Carrots, sliced
2 Celery sticks, sliced
1/4 onion, diced
1 package fideo noodles or broken cappellini noodles
1 T. cumin
1 T. oregano
1 beef bouillon cube (Knorrs)
1 can Chipotle diced tomatoes
1 package taco seasoning
1 can red kidney beans
1 cup frozen corn
4 cups water
1 T. olive oil
Fry onion & celery in olive oil about 5 minutes. Add cumin, oregano, and noodles (dry) and fry another 5 minutes. Put the rest of the ingredients in a pot and bring to a boil. Add fried vegetables and noodles. Cook about 10 minutes until heated through and pasta is done. Season with salt & pepper to taste.
Tuesday, September 22, 2009
Pork or chicken schnitzel
Wed, 16Sep09
with Egg noodles & peas & carrots
4 Pork cutlets or thinly sliced chicken breast or thighs
1 cup flour seasoned with Season All
2 eggs, lightly beaten with a tablespoon of water, seasoned with Cavendars
1 cup milk seasoned with Season All or Cavendars
3 cups freshly ground bread crumbs (in food processor) or store bought bread crumbs
1 lemon, cut into wedges
Enough canola oil to fill bottom of fry pan
1 package egg noodles
1 T. parsley
1/3 cup butter + 1 T. for veg.
water to boil egg noodles
1 T. chicken bouillon
Heat oil over medium high heat. Put the flour in a bowl & season it. Beat the eggs with water and seasoning in another bowl. Season milk in another bowl, season bread crumbs in another bowl. Dip cutlets into the milk first, then flour, then egg, then crumbs. Fry cutlets in oil about 4 minutes per side. Place in 275 degree oven to keep warm while frying the rest.
Boil egg noodles per package (I cook with chicken bouillon instead of salt in water) & cook veg per directions. Keep about 1 cup pasta water and add about 1/3 cup butter till melted. Add the noodles back to the butter/water, sprinkle with parsley & serve.
Serve with lemon wedges.
with Egg noodles & peas & carrots
4 Pork cutlets or thinly sliced chicken breast or thighs
1 cup flour seasoned with Season All
2 eggs, lightly beaten with a tablespoon of water, seasoned with Cavendars
1 cup milk seasoned with Season All or Cavendars
3 cups freshly ground bread crumbs (in food processor) or store bought bread crumbs
1 lemon, cut into wedges
Enough canola oil to fill bottom of fry pan
1 package egg noodles
1 T. parsley
1/3 cup butter + 1 T. for veg.
water to boil egg noodles
1 T. chicken bouillon
Heat oil over medium high heat. Put the flour in a bowl & season it. Beat the eggs with water and seasoning in another bowl. Season milk in another bowl, season bread crumbs in another bowl. Dip cutlets into the milk first, then flour, then egg, then crumbs. Fry cutlets in oil about 4 minutes per side. Place in 275 degree oven to keep warm while frying the rest.
Boil egg noodles per package (I cook with chicken bouillon instead of salt in water) & cook veg per directions. Keep about 1 cup pasta water and add about 1/3 cup butter till melted. Add the noodles back to the butter/water, sprinkle with parsley & serve.
Serve with lemon wedges.
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