Erroneously posted this to the on-topic list! We haven't had a cooking thread in a while. This is what our dinner is tonight:
Baked Feta and spinach-stuffed chicken breasts 3 rice pilaf hollandaise sauce green beans 3-rice pilaf: melt 1-2Tb butter in a saucepan and add 1C brown rice, 1/2C wild rice and 1/2C Wehani rice <http://en.wikipedia.org/wiki/Wehani_rice> which as awesome stuff. Saute it in the butter until fragrant and the rice is 'popping'. Add 2C chicken broth, bring to a boil, then simmer until all the liquid is absorbed. Baked Feta and spinach-stuffed chicken breasts: Wash and pat dry sufficient boneless/skinless chicken breasts to suit dinner party size. Dip in egg wash. Roll in breadcrumbs + grated parmesan Set in a baking dish on their sides, and slice partway through to make a big pocket Stuff that with chopped fresh spinach mixed with feta, and ground pepper to taste. A little fresh mint will be really good and kind a greek-ifies the dish some. dot the tops with butter and bake in a 350 degree F oven until done by temp or guess (I give 'em 50-55 minutes at 325 in my convection oven*, until they reach 155-160 degrees F, and are nicely browned on top. ) Easy-Peasy hollandaise: This is a modification of the recipe in 'The Joy of Cooking' for their quick hollandaise. Throw 3 whole eggs, one lemon worth of juice, 1/2 tsp dijon mustard, and about 1/4-1/2C water into a container with a lid, like a jar or tall tupperware-style container. Seal and shake hard, gives you perfectly beaten eggs every time. This is sized for dinner for 4-ish. With more people increase the quantities appropriately. Melt 6 Tb butter in a non-stick skillet and over low-medium heat, slowly beat in the egg mixture. Keep stirring constantly (you can up the heat a bit to speed things up) until the sauce thickens. This takes about 5 minutes or so. I have a flat whisk like this <http://tinyurl.com/3o4y8xh> which is coated in silicone which works very nicely. When it's thickened cover and turn off the heat. No messing with double boilers, no fussing, never breaks and it holds well, even refrigerates and reheats nicely, and the whole process takes <10 minutes start to finish. It's got a fair bit more lemon in it than regular hollandaise, but that's the way we like it. Low heat and constant stirring is a must, though or else you end up with runny, lemony scrambled eggs. I'm lazy, cook some frozen green beans for a veg. Slice the chicken breast across the pocket to show off the pretty stuffing, and serve the slices over a couple spoonfuls of the rice, with hollandaise and a few bits of crumbled feta on top. Yum! *the best hand-me-down ever. My parents got this high-end microwave/convection oven around '91 and a few years back Mom gave it to us. It's wonderful being able to bake in the summertime without heating up the house! -- Bruce Johnson "Wherever you go, there you are" B. Banzai, PhD -- You received this message because you are subscribed to the Google Groups "StrataList-OT" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/stratalist-ot?hl=en.
