Tasty Tips with Tina
January 27, 2010
One of my New Year’s resolutions was to start cooking big meals again on Sundays. Considering I haven’t been back to the gym, religiously done two loads of laundry a day, given myself more time in the morning so I’m not so stressed on my way to work and become an overall kinder person I figured the least I can do is cook a good meal once a week.
Since there’s only been three Sunday’s so far it hasn’t been much of a streak. I enjoy preparing the menu, which is like trying to solve the Rubic’s Cube. This one doesn’t like this but the other two do. Kid A likes that but without mushrooms and Girlfriend B doesn’t like it at all. Husband A is fairly easy to please when it comes to dinners. I think he’s afraid to mess with me after I get all the colors lined up.
Dessert is the easiest part. Almost anything goes. This week I made “Dirt” which is nothing more than pudding and whipped cream combined and layered with crushed Oreos. I even used the truffle bowl for effect, fancy schmancy. My boys were teasing me because I put the little gummy worms in it but by the time they were done digging for them the poor dessert actually looked like the dirt from the front yard. So much for ambiance.
The best part of the meal was the visits I got from the family during the preparation. The kisses and hugs I got as they looked over my shoulder to see how much longer it was going to be. It dawned on me these days are numbered. In the midst of our busy lives they grew up. So if I don’t get to the gym and laundry doesn’t get done everyday oh well, but Sunday dinner is one resolution I plan on keeping.
This recipe came to me from a very old and dear friend.. His wife is one of the lucky women whose husband does most of the cooking.
Sea Food Bisque
2 tbsp olive oil
3 cups coarsely chopped sweet red peppers. {3 large}
3 green onions, shopped
1 cup coarsely chopped celery, {3 ribs of celery}
2/3 cups of chopped carrots {2 carrots}
1/2 cup coarsely chopped red onion
2 tsp salt
1/2 tsp. Dried tarragon leaves
1/8 tsp ground red pepper
4 cups coarsely chopped tomatoes {4 tomatoes}
1 1/2 cups whipping cream
1 cup dry sherry
1/2 tsp lemon juice
1/2 pound lumped crab meat
shrimp or langostinos {if you want thicker soup}
In a 6-quart saucepan, heat oil over medium heat. Add next 8 ingredients, cook stirring occasionally until vegetables are tender. Add tomatoes, stir until well blended. Stir in cream and sherry. Reduce heat to low and and simmer 1 hour, stirring occasionally. Stir in lemon juice and seafood and simmer 10 minutes or longer if seafood is frozen. Serve warm.
Anytime I go to an Italian restaurant I look for this on the menu. Turns out it is so easy to make.
Chicken Marsala
1/4 cup all-purpose flour for coating
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tbsp butter
4 tbsp olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture
2. In large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet. Simmer chicken 10 minutes, turning once until no longer pink and juices run clear.
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