Sassy Suppers’ pick for Monday is Baked Apple Wedges. Sounds yummy and I promise I will be making it (see previous post for why I missed this week).
I am SO sorry everyone. I was sick with a stomach bug and could not make this week’s recipe. I thought I posted a note here saying that, but I was so sick and confused I apparently posted it on my other blog (finally got THAT straightened out at least)! Not only am I sick, but the deadline for my next cookbook has been moved up 3 weeks to MONDAY. The buyer from Barnes & Noble specifically asked if the book could be in stores before Mother’s Day, so everything has been pushed up, leaving me frantically cooking. I will definitely be on board for next week and once this book is turned in, I will have so much more time and should be able to post things other than just Martha Mondays!
Megan at Megan’s Cookin’ has chosen Chicken Enchiladas for us for next week. Sounds delish.
Today’s project, Chicken Fried Rice, was chosen by SteakNPotatoes Kinda Gurl. I make fried rice a lot and I was mightily confused by the 1/2 cup of chicken broth in this. It turned it all wet and mushy and I had to really cook it down to get it to be less than soup. I also felt there was just too much chicken for my tastes.
I usually toss in tons of veggies when I make fried rice – peas, carrots, sprouts and sometimes I chop up some cabbage. I usually make mine without meat, but do use egg in it.
Desi posted her link as a comment back on the assignment post for this project, so scroll back to find it.
I have to admit I am itching to try the sauerkraut recipe in October Living. Anyone else?
Steak and Potato Kinda Gurl has chosen Chicken Fried Rice for Monday’s project. Enjoy!
I chose today’s project, fruit roll ups from September Living (recipe posted here). I used strawberries. I had a little trouble getting this to bake enough. I kept taking it out and checking it and ended up baking an extra hour to get most of it to that fruit leather consistency. The center still was not done and I ended up just tossing the middle part.
To be honest, I’ve never tried a fruit roll up in my life so I had DudeMartha be the tester on this one. DudeMartha has had them, but not in my house! I never bought these for my kids since I treated them like candy. He’s had them elsewhere of course though. He did not like that there were some seeds (I guess my fine sieve is not fine enough) but other than that he thought it was ok.
If I had little kids who begged me for fruit roll ups, I could see making this, so that I would know exactly what was in it and be able to control the sugar. If you want to try it without sugar, my friend Kristin Gough did a recipe on her blog, MyKidsEatSquid with a recipe for that. You’ll also note her recipe has a very long baking time – 10+ hours which seems to be what is needed!
Here’s the latest schedule. Let me know if your date does not work for you. Thanks!
9/19 Steak and Potato Kinda Gurl
9/26 Megan’s Cookin’
10/3 Sassy Suppers
10/17 Perfecting Pru
10/24 Tiny Skillet
10/31 Sweet Almond Tree (this is Halloween – Ana let me know if this does not work for you)
It’s my turn to choose our project and I’d like to try the fruit roll ups from page 64 of September Living.
Puree 4 cups berries or stone fruit, 1/2 cup sugar, and 1 tbsp lemon juice. Cook over medium heat until thick 30-35 minutes, then strain through a fine strainer onto a baking sheet covered in a nonstick baking mat. Tilt to distribute. Bake at 170 2 1/2 to 3 hours until dehydrated. Allow to cool 10 minutes then cut into 8 4 1/2 by5 1/2 rectangles. Roll in parchment.
Ana at Sweet Almond Tree chose today’s project, Greek Chicken Cutlets. Pru is going to be annoyed with me, but I changed the recipe a bit. I made mine in parchment paper. Same flavors, just a slightly different method. Here’s my version:
1/2 cup cooked couscous
1 chicken breast
1/4 cup packed baby spinach leaves
2 slices tomato
salt and pepper
1/8 teaspoon Greek seasoning
1/8 teaspoon onion powder
1/4 cup feta cheese
Preheat oven to 400 and prepare parchment paper. Place the couscous on the paper in roughly the shape of the chicken breast. Place the breast on top and place the spinach over that, then the tomatoes. Season with salt, pepper, Greek seasoning and onion powder and crumble the feta cheese over it. Add some olives if you like (I don’t). Fold the parchment and bake for about 35 minutes.
My excitement for the day was discovering that The Parchment Paper Cookbook is now up on Amazon and can be pre-ordered!