Monthly Archives: September 2011

Herb-Crusted Chicken

The herb in this recipe for Herb-Crusted Chicken is fines herbes.  What is fines herbes, you ask?  I didn’t know either and after searching high and low (okay, I really only searched my local grocery store which didn’t carry it), I ended up finding it in a wonderfully aromatic little store in Evanston, Illinois called The Spice House this past weekend.  There is where I learned that fines herbes (pronounced fēn ĕrb) is a French blend of parsley, thyme, tarragon and chervil (a member of the parsley family).  This is a quick and easy chicken dish which can be served with rice and peas like I did, parsley-orzo like Cooking Light did, or a simple salad.  It’s just another way to make chicken when you are tired of the same ol’ ho-hum chicken breasts.  This herb blend is interesting and different and adds a nice flavor – I just hope you find it in your local store and not a two-hour flight away like I did.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

Broccoli with Red Pepper Flakes and Toasted Garlic

I’m a picky vegetable eater but broccoli is one veggie that I truly love and eat often.  Therefore, it’s important for me to find different ways of eating it so it doesn’t get boring.  Broccoli with Red Pepper Flakes and Toasted Garlic is a tasty, delicious way to wake up tired broccoli.  And it can’t be easier.  Fresh broccoli is sauteed with sliced garlic and a tiny bit of red pepper flake, throw in a little water and cover until bright green.  Within minutes you’ll have a tasty side dish to  any meat, rice or pasta.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Curried Vegetable Samosas

I never thought that I liked curry because the smell always overwhelmed me a bit.  But after making a recipe last year that called for curry, I’m no longer afraid of cooking with it.  These Curried Vegetable Samosas have a touch of curry and cumin and make for a tasty appetizer or snack.  Cooking the lentils and potatoes first and assembling each samosa does make this recipe slightly time consuming.  The original recipe calls for a cilantro-mint chutney but I didn’t go into all of that.  Adding a simple side of plain Greek yogurt or a store-bought mango chutney will work as a nice complement instead.  These were a perfect way for me to use up the leftover eggroll wrappers from my Buffalo Chicken Eggrolls last week.

 

 

 

Additions:  None

Omissions:  None

Substitutions:

  • Parsley for mint

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

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