Jenn’s Cook Book

A couple weeks ago, I bought over a pound of chicken breasts for $1.97 marked down because it was almost the “sell by” date. I promptly brought them home and popped them in the freezer. To take advantage of this purchase, I adapted a stir-fry recipe from Sunset magazine. This recipe combines a few simple ingredients to make a quick and easy sauce that tastes pretty darn good.

I added some vegetables to the recipe and reduced the amount of fresh basil (3 cups of basil leaves seems a little excessive to me). To round out the meal, I made some Vigo Saffron Yellow Rice. Despite the exotic sounding name, a bag of rice typically is $1.19 and usually I will take advantage of a 2 for 1 deal.

Above: Stir-fried chicken with snap peas served over saffron yellow rice.

Basil Chicken Stir-Fry
adapted from Sunset magazine

1 pound boneless, skinless chicken breasts
1 tbsp vegetable oil
3 garlic cloves, minced
1-inch piece of fresh ginger, peeled and minced
1/4 tsp red pepper flakes
salt and pepper
1 cup chicken or vegetable stock
1 tbsp cornstarch
1 tbsp soy sauce
4-5 springs of fresh basil leaves, torn
1/2 lb sugar snap peas (or vegetable of your choice)

Rinse chicken and pat dry. Cut into strips about 1/2 inch thick and 2 to 3 inches long. Season with salt, pepper, and red pepper flakes.

Heat oil in a large skillet over medium-high heat. Saute garlic and ginger until fragrant, about 1 minute. Add chicken pieces and cook 3-4 minutes until just about cooked through and no longer pink.

Whisk together stock, cornstarch, and soy sauce. Pour into skillet and toss with chicken. Bring liquid to a simmer, reduce heat, and pour sugar snap peas over top. Cover skillet and allow peas to “steam” for 2-3 minutes.

Stir in basil until all ingredients are combined. Remove from heat and serve, over rice or noodles if preferred.

Above: All gone!

Economically Friendly: Get a good deal by purcahsing meat close to the sell by date and putting in the freezer as soon as you bring it home. Substitute any seasonal vegetable to save money, and the rest of the ingredients are pretty standard staples of the kitchen. I buy bouillon cubes for around a dollar so I can make a simple cup of broth without wasting an entire can. It is much more cost effective and tastes the same as far as I could tell. I did purchase extra basil for this recipe, otherwise I would have picked my basil plant clean.

Environmentally Friendly: Use seasonal, local produce (organic if possible). The basil I purchased was both local and organic from a nearby farm that sells products at the grocery store. This recipe makes a good size meal, but not a huge amount to where food would go to waste.

Excellently Healthy: Nothing to complain about here: chicken breast, vegetables, and natural flavor from garlic, ginger, and red pepper flakes. Keep rice or noodle portions in check and this is a pretty healthy meal.

Another remake of an old recipe, I’ve been making these noodles since I started this whole cooking thing about two years ago (I didn’t write about it right away, so it’s hard to pinpoint exactly when it all started). This recipe has been modified and adjusted several times, and every time I seem to change something. I’ve swapped dried herbs for fresh, butter for olive oil, Parmesan cheese for feta, added sauteed mushrooms and onions, a splash of lemon juice, and served baked chicken on top. I have also halved and doubled the ingredients. It is a very versatile recipe.

It is also very satisfying. I made this often when James worked frustrating and demanding jobs, like at the ambulance company, because after a long day it really is comfort food: warm, fulfilling, and tasty.

Parmesan Egg Noodles
adapted from Cooking for 2 magazine

3-4 cups dry egg noodles
3/4 tsp salt, divided
2 tbsp unsalted butter 
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp dried thyme  
1/8 tsp black pepper
1/4 cup shredded Parmesan cheese

Bring a medium to large pot of water to boil. Add 1/2 tsp salt and dry egg noodles. Cook according to package directions, about 8-10 minutes, and drain.

Add butter, olive oil, and garlic, stirring to melt butter. Add remaining 1/4 salt, basil, thyme, and black pepper. Toss to coat the noodles. Sprinkle Parmesan cheese on top, fold into noodles. Serve immediately.

Economically Friendly: These are all ingredients I keep on hand, and adjustments can be made when needed.

Environmentally Responsible: I do not know what the impact of egg noodles is on the environment, but this is a good alternative to rice or wheat products.

Excellently Healthy: Served with steamed veggies and baked chicken, this is part of a well-balanced meal. Swap butter for more olive oil for some healthy fat.

For quite some time, I have wanted to make a tri-color vegetable dish using red, yellow, and green but never seemed to get around to it. After reviewing items purchased recently as well as current canned goods, I created this tasty side dish. It would also be great with rice, but I like the pasta element.

In the spirit of Veganomics, use the pasta and veggies you have on hand, below are just my recommendations. Also, this recipe makes a rather large amount of food, so be prepared to take advantage of leftovers.

Jenn’s Stoplight Pasta

1/2 lb (about half a box) orzo pasta
1 tsp salt
1 tbsp vegetable oil
1 lb zucchini, quartered lengthwise and sliced
1 can (14-16 oz) corn kernels, drained
1 can (14-16 oz) diced tomatoes, drained
1/4 cup basil leaves, torn
fresh ground black pepper

Bring a large pot of water boil. Add salt and orzo, prepare according to package directions (about 8-10 minutes).

Meanwhile, heat oil in a large skillet. Over medium-high heat, saute zucchini until almost tender, about 5 minutes. Add corn and tomatoes (don’t drain tomatoes thoroughly, a little juice will add flavor). Saute an additional 3-5 minutes until vegetables being to brown slightly.

Drain pasta and fold in vegetables. Add basil and pepper (to taste), can be served hot immediately or chill for 1 hour to serve cold.

Make a simple and delicious soup by placing leftovers in a small saucepan and covering with chicken or vegetable broth. Set on medium-low heat until everything is warmed, about 5-7 minutes, and enjoy. NOTE: Do not store leftovers with the broth poured in, the orzo and zucchini will absorb the liquid and turn mushy.

If you only have a small amount left and want to make a side, another great idea is mixing it with steamed rice for a vegetable pilaf. You could also add sauteed garlic, onions, and mushrooms to stretch this dish even farther.

Economically Friendly: Orzo was on sale, and it worked well in this dish. Zucchini is a great seasonal vegetable for summer, usually at $0.99 a pound. Look for canned goods sales and stock up on things you use regularly. Making soup or even a cold salad out of the leftovers is cheap way to stretch this dish.

Ecologically Responsible:Only make this if you are prepared for leftovers or feeding a crowd, otherwise it will be wasteful to make a dish this big.  This recipe can be adjusted to seasonal vegetables, or whatever is in the pantry! I’m not going to delve into the tomato-picking controversy, except to say that the only time I buy fresh tomatoes is at a Farmer’s Market.

Excellently Healthy:Pasta got a bad reputation during the no-carb phase, but it is still a healthy food - in moderation. Look for low-sodium canned vegetables, or buy fresh, local vegetables to reduce the salt content. Usually I prefer fresh produce, but corn and tomatoes are the exceptions for me.

Another adventure in Smoothie-licious, this time combining two of my favorite summer cooking staples: lemon and basil. Really, can these two do any wrong? I think not. The perfect compliment of bright and fresh flavors, along with some sweetness from fat-free sorbet. This recipe makes one just-right size serving.

1/2 cup lemon sorbet
1/2 cup milk
1 tsp lemon zest
1 tbsp lemon juice
6 medium to large basil leaves, torn
2-3 ice cubes

Combine sorbet, milk, lemon zest, juice and basil in a blender. Puree until smooth and add ice cubes for desired thickness. Pour into a chilled glass and top with addition lemon zest, a sprig of basil, and lemon wedge if desired.

Sit back, relax, and sip.

This is actually an old post from when I first started blogging about learning how to cook. The original recipe came from a Taste of Home magazine, though I did make some adjustments. For whatever reason, I made this several times and then almost forgot about it even though it was a definitely crowd pleaser. So now I am bringing it back in an updated post with pictures, since I didn’t take any the first time I made this.

1 tbsp olive or vegetable oil
1 tbsp lemon juice
1 tbsp cider vinegar
2 tsp dried basil
3/4 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1 lb fresh green beans, trimmed
8 oz sliced fresh mushrooms
2 tbsp butter

In a small bowl, combine the first seven ingredients and set aside.

In a large skillet over medium or medium high heat, saute green beans and mushrooms in butter until almost tender.

Add seasoned mixture and bring to a boil. Reduce heat and simmer for 5 minutes or until veggies are nice and tender. Voila!

This is a great recipe because it is quick, easy, and tasty! All of the ingredients for the seasoning are items I have in my pantry, and green beans are just starting to come into season. Fresh basil would be great in this recipe too, just increase the amount from 2 teaspoons to about 2 tablespoons or so finely chopped. It’s one of James’ favorite side dishes, which he constantly refers to as “green french fries.” Hey, anything to get something green on the table and our plates!

Here is another great recipe for Spring Fever! The original recipe comes from Simply in Season, but I have adjusted the ingredients and the method of serving. The first set of ingredients and directions is more or less the original, with some additions. The second set is my own creation, created to compliment the flavors in the chowder.

I created this meal to celebrate a new apartment for my friend Leah. On the first evening in a new place, I felt the kitchen needed to be “broken in” as a welcoming gift. Both she and I loved this dish, and it makes plenty of leftovers for lunch (or enough to feed a crowd). Of course, I had to serve this with my favorite Coconut-Ginger Rice. We also had fresh cantaloupe on the side, which complimented the dish perfectly.

2 tbsp butter
2 ribs of celery, minced
1/2 medium onion, minced
2-3 medium zucchini, quartered lengthwise and cut into half-inch pieces (about 3 cups)
1/4 cup fresh basil, torn or chopped into small pieces
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 vegetable bouillon cubes (or chicken)
1 tsp lemon juice
1 can (14-16 oz) diced tomatoes, not drained
1 can (14-16 oz) corn kernels, drained
1 1/2 cups (12 oz) evaporated milk

In a large stockpot, melt butter over medium-high heat. Add celery and onions, saute 3-5 minutes until tender. Add zucchini and basil, saute an additional 3-5 minutes until tender.

Stir flour, salt, and pepper into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice, mix well. Bring to a boil then reduce heat to medium-low and cook, stirring often, for 2-3 minutes until bouillon cubes have dissolved.

Add tomatoes and juice, corn, and evaporated milk to pot. Return mixture to a boil. Reduce heat and cover, cooking for 5 minutes until corn is tender.

At this point in the original recipe, 2 cups of shredded cheddar cheese are stirred into the chowder just before serving and 1/4 cup Parmesan cheese is sprinkled on top of the serving bowls. In my recipe, the sauteed beef is prepared while the chowder cooks and everything is served over hot, cooked rice.

1 lb beef, cut into thin strips 
2 tbsp vegetable oil
2 garlic cloves, minced
2 ribs celery, minced
1/2 medium onion, minced
6 scallions, cut into half inch pieces, white and green parts separated
3 tbsp cornstarch
1/2 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp allspice
1 cup water

Heat oil in a large skillet over high heat. Saute garlic for 1 minute. Add celery, onion, and white scallions to skillet and saute 3-5 minutes. Remove onion mixture from skillet and set aside.

Toss beef in cornstarch, cumin, cayenne pepper, and allspice until coated. Add beef to hot skillet and cook 2 minutes on one side, do not stir. Add water to pan and turn beef, scrapping the bottom of the skillet to loosen any browned bits. Bring to a boil and reduce heat to medium.

Return onion mixture to pan and toss with beef. Simmer until sauce thickens, about 3-5 minutes.

Serve sauteed beef and zucchini chowder over hot, cooked rice. Top with green scallions.

 Dinner is served!

Hearty whole wheat pasta strikes a balance with fresh green vegetables in this light but filling dish, which can be made with spring or summer vegetables. The recipe is simple enough: take 2 pounds of your favorite vegetable and toss with any shaped pasta or egg noodles. I’ve added some garlic, basil, and lemon for flavor, but that’s about it. The recipe below is printed as I prepared it, but if you want to adjust the vegetables just remember to adjust cooking time as needed. This isn’t quite a one-dish meal, but would be great with some grilled chicken breasts or salmon fillets. Even though I’ve listed this as a “side dish,” it’s quite large (think 2 side dishes: pasta and veggies).

1 box (16 oz) whole wheat rotini
1 1/2 lb (2 medium) zucchini, quartered lengthwise and sliced
1/2 lb (8 oz) sugar snap peas
1 small onion, diced
2-3 garlic cloves, minced
1 lemon, zested and juiced
1 tbsp plus 1 tsp olive oil, divided
1 tsp salt
1 cup vegetable or chicken stock
1/4 cup torn basil leaves
1/4 tsp fresh ground pepper

Bring a pot of water to a boil. Add salt and rotini, boil 8-10 minutes until al dente. Drain and toss with 1 tsp olive oil, set aside in a large bowl.

Meanwhile, heat remaining 1 tbsp olive oil in a large skillet. Add garlic and saute 1 minute. Add onion and saute 3-5 minutes, until onions are translucent. Add stock and bring to a simmer.

Add zucchini and snap peas to pan. Cook, uncovered, until vegetables are crisp-tender and about half of cooking liquid has evaporated, about 5-7 minutes. Remove from heat and stir in lemon zest and juice, basil, and pepper.

Pour hot vegetable mixture over pasta. Toss well and top with additional pepper if desired.

Serve warm immediately or chill 30 minutes to serve “room temperature.” Dish can also be served cold (chill 1-2 hours).

Optional: serve topped with parmesan cheese.

If you like oil and vinegar on your salad, you will love this vinegarette. Based on a basic recipe in Everyday Food: Great Food Fast, I whipped up this vinegarette using fresh basil and garlic and apple cider vinegar.

1/4 cup fresh basil
2-3 garlic cloves, chopped
1 tbsp dijon mustard
1/4 cup apple cider vinegar
1/4 tsp salt
1/8 tsp pepper
pinch of sugar
2/3 cup olive oil

Place all ingredients in a blender, food chopper, or processor and combine. Refrigerate vinegarette in an air-tight container up to 2 weeks.

My favorite salad mix: baby spinach, sliced cucumbers, shredded carrot, raisins, and walnuts topped with this tasty dressing.

Here’s another version of the Zucchini & Macaroni Salad, with yellow squash and onions added. This is a larger dish, meant for potluck-type events. The pasta I used is called Gemelli, but any kind of twisty, short pasta would work (try something fun!).

1 (16 oz) box of pasta
3 medium zucchini, quartered length-wise and thinly sliced
2 medium yellow squash, quartered length-wise and thinly sliced 
1 onion, halved and thinly sliced
4 cloves of garlic, sliced or minced
2 tbsp and 2 tsp olive oil
1 1/2 tsp white wine vinegar
1/2 cup chopped basil
1/4 tsp black pepper

Bring a pot of salted water to a boil. Cook pasta per package directions until al dente. Drain and spread on a rimmed baking sheet to cool. Drizzle with 2 tsp of olive oil (or as needed to prevent pasta from sticking).

Over medium-high heat, saute garlic and onions in 2 tbsp olive oil to 2-3 minutes. Add zucchini and yellow squash and toss, sauteing 6-8 minutes or until vegetables are crisp-tender. Remove from heat.

Combine pasta, squash mixture, and basil in a large serving dish. Toss well with vinegar and pepper. Serve at room temperature.

I bought a massive yellow squash from the Farmer’s Market, as well as a huge bunch of basil and several sweet Walla Walla onions. What does that equal? Another Jenn Original Recipe, of course! Substitute any of your favorite summer squash as desired. You could also add sliced peppers and/or tomotoes.

1 large or 2 medium/small yellow squash
1 sweet onion, diced
1 cup torn basil leaves
1 tbsp butter
salt and pepper, to taste

Cut ends off yellow squash and halve length-wise. Cut into thin, half-moon slices. Sprinkle with salt and set aside.

In a large pot or skillet, melt butter over medium heat. Add diced onions and saute until translucent, 3-5 minutes. Add sliced squash and toss. Cook 5-7 minutes or until squash is tender. Remove from heat.

While squash is still hot, top with torn basil leaves and toss well. Allow 1-2 minutes for basil leaves to wilt slightly. Top with additional salt and pepper, to taste.