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Dinner last night 8/28/2005

Started by Dean G. · · Last activity · 6 posts · 190 views

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01 / Original postDinner last night 8/28/2005Dean G. · 29 Aug 2005 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Dean G. · 30 Aug 2005

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General fitness, health and nutrition
Published
29 August 2005
Last activity
30 August 2005
Original author
Dean G.
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6
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  1. Original post
    Dean G.
    Archived post
    #1

    We had a defrosted package of chicken breasts, and I wanted to use some
    sun-dired tomatoes. So I browned the chicken, and also some onions and
    garlic in some oil. Then I turned things down and put in a bunch of
    spinach, some sun dried tomatoes (chopped into small pieces), and a bit
    of beer (Christian Moerlein Doppel Dark - yum) to keep things moist.
    After that cooked down, I thickened up the sauce with feta cheese and
    some toasted pine nuts. Served over penne rigate.

    Also, still trying to use sun dried tomatoes, I tried to re-create a
    salad I had a while back. Browned up a small onion and quite a bit of
    garlic, then pulled off the heat and tossed in some chopped up
    sun-dried tomatoes and a handful of small fresh mozz balls. As the
    mozz got gooey, it picked up mosy of the onions and garlic. When It
    cooled off, I tossed in some fresh parsley. It turned out pretty good,
    and it was a lot cheaper than the $8.99/lb they charge at Dorothy Lane
    Market. Maybe fresh basil would work better than the parsley, but I
    didn't have any.

    Dean G.

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  2. Chris
    Archived post
    #2

    "Dean G." <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    We had a defrosted package of chicken breasts, and I wanted to use
    some
    sun-dired tomatoes. So I browned the chicken, and also some onions and
    garlic in some oil. Then I turned things down and put in a bunch of
    spinach, some sun dried tomatoes (chopped into small pieces), and a
    bit
    of beer (Christian Moerlein Doppel Dark - yum) to keep things moist.
    After that cooked down, I thickened up the sauce with feta cheese and
    some toasted pine nuts. Served over penne rigate.

    Sounds delish, though I'm not sure about the beer part. Did it have
    much beer taste? I think I will make something like this soon -- you've
    kicked off a craving!!

    Chris

    Report
  3. Email address hidden
    Archived post
    #3
    Quoted message said:

    Also, still trying to use sun dried tomatoes

    You have to re-hydrate them before using them. At least I think so. I
    don't like tomato-jerky in my food. ;-) I think people forget this
    step and end up serving fruit leather instead of a pleasant product.

    Report
  4. Reg
    Archived post
    #4
    Quoted message said:

    You have to re-hydrate them before using them. At least I think so. I
    don't like tomato-jerky in my food. ;-) I think people forget this
    step and end up serving fruit leather instead of a pleasant product.

    There's no rehydrating if they're oil packed, which is probably the
    case here.

    --
    Reg email: RegForte (at) (that free MS email service) (dot) com

    Report
  5. Dean G.
    Archived post
    #5
    Chris said:

    "Dean G." <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    We had a defrosted package of chicken breasts, and I wanted to use
    some
    sun-dired tomatoes. So I browned the chicken, and also some onions and
    garlic in some oil. Then I turned things down and put in a bunch of
    spinach, some sun dried tomatoes (chopped into small pieces), and a
    bit
    of beer (Christian Moerlein Doppel Dark - yum) to keep things moist.
    After that cooked down, I thickened up the sauce with feta cheese and
    some toasted pine nuts. Served over penne rigate.

    Sounds delish, though I'm not sure about the beer part. Did it have
    much beer taste? I think I will make something like this soon -- you've
    kicked off a craving!!

    Chris

    Very little if any beer flavor. I added just a little to keep things
    moist, and the other flavors were bld enough to make the beer a
    negligible addition. Water would probably have worked as well in this
    case, but the beer was handy at the time. A mild wine would also work.
    Anything mild and wet to keep the chicken from drying out.

    Dean G.

    Report
  6. Dean G.
    Archived post
    #6

    In this case, I chopped them up into little pieces and just added them
    to the chicken and spinach when cooking. I didn't want them to fully
    rehydrate, and I didn't want leather either. This worked fine. After
    browning the chicken, I added some liquid and kept it simmering until
    the spinach and mushrooms were ready. It took a while longer than
    expected as I added a lot of spinach and didn't have a huge pan.

    Dean G.

    Report

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