Wednesday, November 30, 2005
Roasted Baby Potatoes with Caviar and Crème Fraîche
This just may be the best appetizer ever. Or maybe that's the caviar talking... Seriously, what could be better than a crisp-on-the-outside-soft-on-the-inside roasted potato wedge topped with dollops of crème fraîche and caviar? You may not be able to control yourself from going back for more--again and again. This recipe comes from the December 2003 issue of Gourmet.
Ingredients:
4 lbs. unpeeled small baby or fingerling potatoes, halved lengthwise
3 T. olive oil
1-1/2 T. minced fresh rosemary
1-1/2 c. chilled crème fraîche or sour cream
2 oz. black caviar (about 1/4 cup)
Sea salt
Freshly ground black pepper
Step-by-step:
1. Preheat oven to 400°F.
2. Combine potatoes, 2 T. oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat.
3. Brush a large rimmed baking sheet or roasting pan with 1 T. oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet.
4. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
Labels: appetizers
Monday, November 21, 2005
Pumpkin Pie Cheesecake Bars
These bars are a great seasonal treat--particularly for Thanksgiving, for obvious reasons! They combine pumpkin pie with a layer of cheesecake, all over a crunchy gingersnap crust. This recipe was adapted from a recipe by Kathleen Desmond Stang, in her book Zucchini, Pumpkins, and Squash.
Ingredients:
Crust:
About 15 gingersnaps (about 2 inches in diameter--Nabisco makes good ones)
3 T. sugar
2-1/2 T. butter, melted
Filling:
11 oz. cream cheese, softened
1/3 c. low-fat sour cream
1/3 c. sugar
1 T. flour
1 large egg
1 t. vanilla extract
1/2 c. pumpkin puree, canned or fresh
3 T. packed light brown sugar
1/2 t. pumpkin-pie spice
Step-by-step:
1. Preheat oven to 325 degrees F. Liberally spray a 9-inch square baking pan with cooking spray and set aside.
2. To prepare the crust: Process the ginger cookies in a food processor or blender to fine crumbs. Measure out 3/4 cup of the crumbs and combine in a bowl with the sugar and melted butter. Pat in an even layer in the bottom of the prepared pan and bake on center oven rack 6 minutes. Remove from oven and cool 15 minutes on a rack.
3. To prepare the filling: In a food processor or electric mixer, combine the cream cheese, sour cream, granulated sugar and flour, blending until smooth. Add egg and vanilla, blending well. Scrape down sides and blend one more time, if there are still some dollops of cream cheese visible.
4. Place 3/4 cup of the cream-cheese mixture in a bowl and stir in the pumpkin, brown sugar, and pumpkin-pie spice.
5. Pour the plain cream-cheese mixture over the crumb layer in the pan. Pour the pumpkin mixture on top and swirl with a fork to make a decorative design. Bake 45 minutes or until firm in the middle when gently shaken. Cool 1 hour, and then refrigerate until thoroughly chilled.
6. Cut into 16 squares and serve.
Labels: desserts
Sunday, November 20, 2005
Parmesan-Pear Risotto
This is a star risotto. Seriously, I'd be surprised if you've had better. Plus, who knew risotto was so easy? Thanks to Gabriel Claycamp at Culinary Communion for sharing this spectacular dish.
Ingredients:
1 c. Carnaroli or Arborio rice
4 c. chicken or vegetable stock
1/2 c. minced onion
1/2 c. grated Parmigiano Reggiano
1 T. white wine
3 T. butter or olive oil, divided
Salt and pepper, to taste
1 pear, cored, peeled, and diced
Step-by-step:
1. Heat stock to simmering in a saucepan.
2. In another heavy-bottomed saucepot, saute the onions in 2 T. butter until golden.
3. Add the rice and stir to coat. Allow rice to cook for a minute to parch.
4. Add one-third of stock to rice. Stir constantly over high heat until absorbed. Continue adding stock in thirds, stirring until absorbed for each addition.
5. Add wine and cook out.
6. Add cheese and remaining butter and stir vigorously until creamy. Adjust seasonings.
7. Just before serving, stir in diced pear.
Labels: side dishes
Soba Salad with Carrot and Zucchini
I love making this side dish for barbecues. It's easy to double or triple, depending on the size of your party. The lime-soy-ginger flavor has a lot of zing, and the dish is quite festive in appearance, thanks to matchstick carrots and zucchini. The recipe comes from the June 2004 issue of Gourmet. Serves 6-8 as a side dish, or 4 as a main course.
Ingredients:
3 to 4 T. fresh lime juice
6 T. soy sauce
1-1/2 T. finely minced peeled fresh ginger
1-1/2 t. sugar
1/4 c. vegetable oil
1/2 lb. soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise
Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
Labels: salads, side dishes
Cheesy Rice and Corn Casserole
This is a delicious and easy side dish, and it's not too bad for you either. Serve it with chicken and green beans. Serves 6.
Ingredients:
3 c. cooked rice
2 c. corn kernels
1 onion, chopped
8 oz. cheddar cheese, grated
1-1/2 c. skim milk
1/2 t. salt
1/2 t. chili powder
1/4 t. pepper
Paprika
Step-by-step:
1. In a large mixing bowl, combine all ingredients except paprika and mix well.
2. Pour mixture into a greased 2-quart casserole dish. Sprinkle with paprika and bake at 350 degrees F for 40-45 minutes.
Labels: side dishes
Chocolate Ice Cream
This is simply the best chocolate ice cream out there. It's not for the faint of heart though--it's rich and seductive, similar to gourmet ice creams like Godiva. A little it will go a long way--but you won't have it around for long! The recipe comes from the April 2005 issue of Gourmet. Note: You will need and ice-cream maker and an instant-read thermometer for this recipe. Makes about 1 quart.
Ingredients:
1 c. whole milk
1 c. heavy cream
1/2 t. vanilla
7 oz. 70% cacao chocolate such as Lindt, finely chopped
1/2 c. + 3 T. sugar
3 T. water
6 large egg yolks
1/8 t. salt
Step-by-step:
1. Bring milk, cream, and vanilla just to a boil in a 1-1/2- to 2-quart saucepan, then remove from heat and keep warm, covered.
2. Place chopped chocolate in a large heatproof bowl.
3. Stir together 1/2 cup sugar with water in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan and washing down crystals, until mixture is a deep golden caramel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steam vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved.
4. Beat yolks with salt and remaining 3 tablespoons sugar in a large bowl, using an electric mixer at high speed, until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 6 to 8 with a handheld.
5. Add hot caramel mixture to yolks in a slow stream, whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
6. Force custard through a fine-mesh sieve into bowl with chopped chocolate and let stand 1 minute, then whisk mixture until smooth.
7. Cool to room temperature, stirring occasionally, about 35 minutes.
8. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Pear and Frangipane Crostata
This recipe comes from the December 2004 issue of Bon Appetit. The crostata is elegant and delicious--and a snap to make. Serve it at a dinner party and guests won't believe how easy it was!
Ingredients:
5 oz. almond paste, crumbled (about 3-3/4 inches of a 5-1/2-inch log)
3 T. butter, room temperature
2 T. flour
1 large egg
1 sheet frozen puff pastry, thawed
3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices
5 T. sugar, divided
1/2 c. black raspberry vinegar or raspberry vinegar
Crushed pink peppercorns
Step-by-step:
1. Finely grind almond paste in a food processor. Add softened butter, flour, and egg; blend until smooth.
2. Preheat oven to 400°F. Roll out puff pastry on floured surface to 13-by-11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make a 11-1/2-by-9-1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges.
3. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 T. sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
4. While tart is cooling, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes. Be careful not to burn syrup.
5. Place tart on platter. Drizzle syrup over top in a decorative style (lengthwise zig-zags look very pretty). Sprinkle lightly with peppercorns and serve warm.
Labels: desserts
Coq au Vin
Coq au vin sounds quite exotic and complicated, but it's really not hard at all. I learned how to make it from Gabriel Claycamp at Culinary Communion and it quickly became a household favorite.
Ingredients:
8 chicken thighs
1 T. tomato paste
1/2 bottle red wine
1/4 lb. onions, small dice
1/8 lb. celery, small dice
1/8 lb. carrots, small dice
1/4 c. flour
1/2 lb. mushrooms, quartered
1/2 T. rosemary, chopped
1/2 T. lavender
7 cloves garlic, minced
Step-by-step:
1. Pat chicken dry. Season with kosher salt and pepper, then dredge in flour. Preheat oven to 300 degrees F.
2. Heat some olive oil in a large stainless-steel or hard-anodized saute pan on medium-high and brown chicken. Chicken does not need to be cooked through--just browned on the outside. Remove to a plate.
3. Add onion, celery, carrots, garlic to hot pan and caramelize. Add tomato paste and saute until rusty brown. Geglaze the pan with the wine, scraping any brown bits loose from the bottom of the pan. Add rosemary and lavender.
4. Bring mixture to a boil and add chicken. Liquid should come one-third up the chicken--if it's too low, add more wine. Cover pan and cook in the oven for one hour, until chicken is tender, adding mushrooms in the last 15 minutes.
5. Remove chicken and mushrooms to a platter. Strain sauce and return to pan. Adjust seasoning in sauce, then reduce over high until slightly thickened. Serve the sauce with the mushrooms.
Labels: main courses
Saturday, November 19, 2005
Limoncello-Mint Sparklers
In the summer, I just can't get enough of this refeshing drink. I've even started making my own limoncello so that I'll always have it on hand! The recipe comes from the July 2004 issue of Gourmet.
Ingredients:
1 c. loosely packed fresh mint leaves
1 c. chilled limoncello
1/2 c. fresh lemon juice
3 c. chilled sparkling water
Step-by-step:
1. Combine mint and limoncello in a bowl, then gently bruise mint with a pestle or wooden spoon (to release flavor). Chill, covered, 1 hour.
2. Pour limoncello through a fine-mesh sieve into a pitcher, pressing firmly on mint and then discarding it.
3. Just before serving, stir in lemon juice, sparkling water, and enough ice to fill pitcher.
Labels: beverages
Triple-Ginger Pound Cake
This is a great recipe for the holidays. I like to have it on hand for an easy breakfast, afternoon tea, or dessert with whipped cream. It also makes a great homemade gift when wapped in cellophane. The recipe comes from the October 2000 issue of Bon Appetit.
Ingredients:
3-1/2 c. all purpose flour
1 T. ground ginger
2-1/2 t. baking powder
1 t. salt
2 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
2 large eggs
2 large egg yolks
1 T. vanilla extract
1-1/4 c. whole milk
1/2 c. minced crystallized ginger
3-1/2 T. grated peeled fresh ginger
Step-by-step:
1. Preheat oven to 350°F. Grease two 9-by-5-by-3-inch loaf pans.
2. Sift flour, ground ginger, baking powder and salt into medium bowl.
3. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla.
4. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger.
5. Divide batter between prepared loaf pans. Bake cakes until tester inserted into center comes out clean, about 1 hour.
6. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.
Note: Recipe can be prepared up to 1 month ahead. Double-wrap cakes with plastic and freeze.
Labels: desserts
Friday, November 18, 2005
Cheesy Zucchini Bake
If you like zucchini you'll love this casserole--if you don't, you'll probably love it anyway! Serve it with egg noodles and corn. Thanks to my mom, Karen Rehbock, for sharing this old favorite. Serves 4 to 6.
Ingredients:
1 lb. lean ground beef or ground turkey
1/2 yellow onion, chopped
1/2 t. garlic powder
1 lb. fresh zucchini (choose the smallish ones, they're less bitter)
6 oz. (or more) Longhorn cheese, grated
1 can cream of mushroom soup, undiluted
Step-by-step:
1. Brown meat with onion and garlic powder. Drain off excess fat.
2. Wash zucchini and cut into 1/4-inch slices. Steam for about 5 minutes and drain.
3. Spray a 1-1/2 quart baking dish with cooking spray and layer: half of the meat, half the zucchini, half the cheese. Repeat.
4. Mix soup with 1/4 c. water and pour over top.
5. Bake at 350 degrees F for 40 minutes.
Ingredients:
1 lb. lean ground beef or ground turkey
1/2 yellow onion, chopped
1/2 t. garlic powder
1 lb. fresh zucchini (choose the smallish ones, they're less bitter)
6 oz. (or more) Longhorn cheese, grated
1 can cream of mushroom soup, undiluted
Step-by-step:
1. Brown meat with onion and garlic powder. Drain off excess fat.
2. Wash zucchini and cut into 1/4-inch slices. Steam for about 5 minutes and drain.
3. Spray a 1-1/2 quart baking dish with cooking spray and layer: half of the meat, half the zucchini, half the cheese. Repeat.
4. Mix soup with 1/4 c. water and pour over top.
5. Bake at 350 degrees F for 40 minutes.
Labels: main courses
Spicy Whipped Sweet Potatoes
This recipe, so creamy and delicious, is a great addition to Thanksgiving dinner. For a decorative presentation, serve in a hollowed-out pumpkin, or individually in cleaned-out red peppers. Thanks to MaryAnne Rehbock for sharing her recipe! Serves 4 to 6.
Ingredients:
2 large Red Garnet sweet potatoes, peeled and diced
1/2 large russet potato, peeled and diced
6 T. maple syrup
1 t. salt
1/8 t. cayenne pepper, or to taste
1 T. pure ground chili powder, or to taste
1/2 c. butter, softened
Step-by-step:
1. Simmer potatoes in water for 15 minutes, or until tender. Drain; place in food processor.
2. Add maple syrup, salt, cayenne, and chili powder. Process for 1 minute while adding butter, one tablespoon at a time. Continue processing until smooth.
3. Warm in pan before serving.
Ingredients:
2 large Red Garnet sweet potatoes, peeled and diced
1/2 large russet potato, peeled and diced
6 T. maple syrup
1 t. salt
1/8 t. cayenne pepper, or to taste
1 T. pure ground chili powder, or to taste
1/2 c. butter, softened
Step-by-step:
1. Simmer potatoes in water for 15 minutes, or until tender. Drain; place in food processor.
2. Add maple syrup, salt, cayenne, and chili powder. Process for 1 minute while adding butter, one tablespoon at a time. Continue processing until smooth.
3. Warm in pan before serving.
Labels: side dishes
Warm Roasted Pear Salad
This recipe comes from Nick Stellino's cookbook, Mediterranean Flavors. I've adapted the recipe slightly. Serves 4.
Ingredients:
1 T. butter, melted
1 T. honey
4 firm Bosc pears, peeled, cored, and cut into 1-inch pieces
2 T. dry sherry
2 T. white wine vinegar
1 T. light olive oil or vegetable oil
1/8 t. black pepper
4-5 oz. arugula
1/3 c. chopped walnuts, toasted
1/3 c. crumbled Gorgonzola cheese
Step-by-step:
1. Preheat the oven to 500 degrees F. In a large bowl, mix the butter, honey, and cinnamon. Add pears and toss well. Spread on a baking sheet and roast for 20 minutes, tossing once.
2. In the same bowl, combine sherry, vinegar, oil, and pepper. Add the roasted pears and stir to coat completely.
3. To assemble, place a bed of arugula on each plate, top with the pears, and sprinkle with the walnuts and gorgonzola. Drizzle with any remaining vinaigrette and serve.
Notes:
This salad can be prepared 1-2 days ahead of time. Follow steps one and two, then refrigerate until ready to assemble. Heat the pears in the microwave for 1-2 minutes before serving.
The salad is also good cold or at room temperature. Just allow the pears to cool to your desired temperature before serving.
1/3 cup prosciutto, cut into matchsticks, can also be added during assembly.
Ingredients:
1 T. butter, melted
1 T. honey
4 firm Bosc pears, peeled, cored, and cut into 1-inch pieces
2 T. dry sherry
2 T. white wine vinegar
1 T. light olive oil or vegetable oil
1/8 t. black pepper
4-5 oz. arugula
1/3 c. chopped walnuts, toasted
1/3 c. crumbled Gorgonzola cheese
Step-by-step:
1. Preheat the oven to 500 degrees F. In a large bowl, mix the butter, honey, and cinnamon. Add pears and toss well. Spread on a baking sheet and roast for 20 minutes, tossing once.
2. In the same bowl, combine sherry, vinegar, oil, and pepper. Add the roasted pears and stir to coat completely.
3. To assemble, place a bed of arugula on each plate, top with the pears, and sprinkle with the walnuts and gorgonzola. Drizzle with any remaining vinaigrette and serve.
Notes:
This salad can be prepared 1-2 days ahead of time. Follow steps one and two, then refrigerate until ready to assemble. Heat the pears in the microwave for 1-2 minutes before serving.
The salad is also good cold or at room temperature. Just allow the pears to cool to your desired temperature before serving.
1/3 cup prosciutto, cut into matchsticks, can also be added during assembly.
Labels: salads
Tortilla Soup
This recipe is adapted from Bon Appétit. It's an incredible mix of flavors—garlic, cumin, fresh lime juice, and cilantro. The crunchy tortilla strips give it that extra magic. All this, and it's lowfat too!
Ingredients:
4 5- to 6-inch corn tortillas
2 t. olive oil
2 14-1/2-oz. cans low-salt chicken broth
2 c. water
3/4 c. canned Mexican-style stewed tomatoes, with juices, cut up lightly with shears
1 bay leaf
1 garlic clove, pressed
1/4 t. ground cumin
1/8 t. dried crushed red pepper
12 oz. skinless, boneless chicken breast, cut into ½-inch wide strips
1 c. canned corn
2 green onions, sliced
1/2 c. fresh cilantro, chopped
2 T. fresh lime juice
Step-by-step:
1. Preheat oven to 350 degrees. Brush one side of each tortilla with oil. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Spread strips on baking sheet and bake until light golden, about 15 minutes. Cool on baking sheet.
2. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in large saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Add chicken strips and corn to pan and simmer until chicken is just cooked through, about 5 minutes.
4. Stir in green onions, cilantro, and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve immediately.
Ingredients:
4 5- to 6-inch corn tortillas
2 t. olive oil
2 14-1/2-oz. cans low-salt chicken broth
2 c. water
3/4 c. canned Mexican-style stewed tomatoes, with juices, cut up lightly with shears
1 bay leaf
1 garlic clove, pressed
1/4 t. ground cumin
1/8 t. dried crushed red pepper
12 oz. skinless, boneless chicken breast, cut into ½-inch wide strips
1 c. canned corn
2 green onions, sliced
1/2 c. fresh cilantro, chopped
2 T. fresh lime juice
Step-by-step:
1. Preheat oven to 350 degrees. Brush one side of each tortilla with oil. Cut tortillas in half, then crosswise into 1/4-inch-wide strips. Spread strips on baking sheet and bake until light golden, about 15 minutes. Cool on baking sheet.
2. Combine broth, water, tomatoes, bay leaf, garlic, cumin, and red pepper in large saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Add chicken strips and corn to pan and simmer until chicken is just cooked through, about 5 minutes.
4. Stir in green onions, cilantro, and lime juice. Season with salt and pepper.
5. Ladle soup into bowls. Sprinkle with tortilla strips and serve immediately.
Labels: soups
Toffee Bars
This recipe is just fantastic! Nobody will be able to eat just one! Makes about 30 bars.
Ingredients:
1 c. butter
1 c. light brown sugar
1 egg yolk
2 c. flour
1 t. vanilla
12 oz. chocolate chips
1 c. toasted chopped pecans
Step-by-step:
1. Preheat oven to 350 degrees. Grease a 9x12-inch pan.
2. Cream together butter and sugar. Add egg yolk and beat well.
3. Sift in flour, mixing well. Stir in vanilla. Spread in pan and bake for 25 minutes, until golden.
4. Cover cake with chocolate chips and bake for 3 or 4 more minutes, until chocolate has melted enough to spread.
5. Remove from oven and spread melted chocolate evenly with a knife or spatula. Sprinkle with nuts. Cool before cutting into bars.
Ingredients:
1 c. butter
1 c. light brown sugar
1 egg yolk
2 c. flour
1 t. vanilla
12 oz. chocolate chips
1 c. toasted chopped pecans
Step-by-step:
1. Preheat oven to 350 degrees. Grease a 9x12-inch pan.
2. Cream together butter and sugar. Add egg yolk and beat well.
3. Sift in flour, mixing well. Stir in vanilla. Spread in pan and bake for 25 minutes, until golden.
4. Cover cake with chocolate chips and bake for 3 or 4 more minutes, until chocolate has melted enough to spread.
5. Remove from oven and spread melted chocolate evenly with a knife or spatula. Sprinkle with nuts. Cool before cutting into bars.
Thai Red Curry
This dish is fast, delicious, nutritious, and versatile. Substitute or add any vegetables and proteins that you like. Water chestnuts, miniature corn, and baked sweet potato are great variations. You can even use different flavored curry pastes. Be creative! Serves 3.
Ingredients:
1/2 lb. shrimp, beef chunks, fish chunks, firm tofu, or chicken slices
1/2 - 1 T. Thai red curry paste*
14 oz. can light coconut milk (unsweetened)
3 T. sugar
2 T. Thai fish sauce
~3 T. whole or torn fresh basil leaves
~2 zucchini, thinly sliced
~4 oz. canned straw or enoki mushrooms
Jasmine rice (optional)
Step-by-step:
1. Heat coconut milk in a large saucepan. When it starts to simmer, stir in red curry paste, fish sauce, and sugar. If curry paste is lumpy, whisk until smooth. Reduce heat to low. Add basil. (Note: If serving with rice, start the rice at the same time, since both take about 20 minutes.)
2. Sauté vegetables in a separate pan, and add to sauce. If you use a good nonstick pan, little or no oil is necessary. Add some of the curry sauce if the pan is too dry.
3. Sauté shrimp, fish, chicken, or tofu in a separate pan, and add to sauce.
4. Serve over rice.
*Be sure to read the instructions on the side of your red curry paste jar and adjust the amount as necessary. Curry pastes vary in spiciness, so you'll want to add the right amount for that brand and your tastes!
Ingredients:
1/2 lb. shrimp, beef chunks, fish chunks, firm tofu, or chicken slices
1/2 - 1 T. Thai red curry paste*
14 oz. can light coconut milk (unsweetened)
3 T. sugar
2 T. Thai fish sauce
~3 T. whole or torn fresh basil leaves
~2 zucchini, thinly sliced
~4 oz. canned straw or enoki mushrooms
Jasmine rice (optional)
Step-by-step:
1. Heat coconut milk in a large saucepan. When it starts to simmer, stir in red curry paste, fish sauce, and sugar. If curry paste is lumpy, whisk until smooth. Reduce heat to low. Add basil. (Note: If serving with rice, start the rice at the same time, since both take about 20 minutes.)
2. Sauté vegetables in a separate pan, and add to sauce. If you use a good nonstick pan, little or no oil is necessary. Add some of the curry sauce if the pan is too dry.
3. Sauté shrimp, fish, chicken, or tofu in a separate pan, and add to sauce.
4. Serve over rice.
*Be sure to read the instructions on the side of your red curry paste jar and adjust the amount as necessary. Curry pastes vary in spiciness, so you'll want to add the right amount for that brand and your tastes!
Labels: main courses
Italian Stuffed Mushrooms
These mushrooms absolutely melt in your mouth. Serve as an appetizer or a side dish—or they may become the entree when you can't stop eating them!
Ingredients:
40-50 large mushrooms, destemmed (save stems)
2 c. Italian bread crumbs (Progresso sells them in a canister)
1 large clove garlic
1 c. Romano cheese
1 c. Italian parsley
Mushroom stems
Salt to taste
Olive oil for frying
Step-by-step:
1. Chop bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside.
2. Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
3. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
Ingredients:
40-50 large mushrooms, destemmed (save stems)
2 c. Italian bread crumbs (Progresso sells them in a canister)
1 large clove garlic
1 c. Romano cheese
1 c. Italian parsley
Mushroom stems
Salt to taste
Olive oil for frying
Step-by-step:
1. Chop bread crumbs, garlic, cheese, parsley, and stems in a food processor. Set aside.
2. Fry mushroom caps in olive oil on high for a very short time, until lightly browned.
3. Stuff caps with bread crumb mixture, setting in a greased baking dish. Drizzle remaining pan oil over the stuffed caps. Season with salt. Bake at 400 degrees until bubbly.
Labels: appetizers
Nutella-Banana Stuffed French Toast
This French toast is an adaptation of a recipe from Café 222 in San Diego. The original recipe, made with peanut butter, aired on the Food Network. Nutella is a chocolate-hazelnut spread and can be found next to the peanut butter in most grocery stores. Serves 2.
Ingredients:
4 slices white bread (day-old, if possible)
1 or 2 ripe bananas
4 T. Nutella
Honey, for drizzling
4 eggs
1/4 c. milk
1 T. vanilla
1 T. dark rum
1/2 t. cinnamon
1/4 t. freshly grated nutmeg
Butter for frying
Step-by-step:
1. Remove crust from bread. Lay bread on counter and spread a thin layer of Nutella on each slice. Slice enough banana to cover two of the slices of bread. Drizzle a small amount of honey on the other two pieces of bread. Place honey-drizzled pieces of bread on top of the banana slices, honey side down, to make two sandwiches.
2. In a shallow bowl, gently whip, by hand, the eggs, milk, vanilla, rum, cinnamon, nutmeg, and salt.
3. Heat skillet to medium heat, around 350 degrees. Add butter. When the butter begins to sizzle, dip one sandwich at a time into batter and place into skillet. Cook until golden brown, 3 to 4 minutes on each side.
4. Cut each sandwich in half diagonally and place decoratively on plate. Top with powdered sugar, if desired. Serve with your favorite syrup.
Ingredients:
4 slices white bread (day-old, if possible)
1 or 2 ripe bananas
4 T. Nutella
Honey, for drizzling
4 eggs
1/4 c. milk
1 T. vanilla
1 T. dark rum
1/2 t. cinnamon
1/4 t. freshly grated nutmeg
Butter for frying
Step-by-step:
1. Remove crust from bread. Lay bread on counter and spread a thin layer of Nutella on each slice. Slice enough banana to cover two of the slices of bread. Drizzle a small amount of honey on the other two pieces of bread. Place honey-drizzled pieces of bread on top of the banana slices, honey side down, to make two sandwiches.
2. In a shallow bowl, gently whip, by hand, the eggs, milk, vanilla, rum, cinnamon, nutmeg, and salt.
3. Heat skillet to medium heat, around 350 degrees. Add butter. When the butter begins to sizzle, dip one sandwich at a time into batter and place into skillet. Cook until golden brown, 3 to 4 minutes on each side.
4. Cut each sandwich in half diagonally and place decoratively on plate. Top with powdered sugar, if desired. Serve with your favorite syrup.
Labels: breakfasts, chocolate
Strawberry Iced Tea Fizz
This drink is perfect for hot summer days. Add an umbrella-shaded poolside table, and you just might be in heaven. Serves 12.
Ingredients:
1 pint fresh strawberries, sliced
1/2 c. sugar
5 c. boiling water
3 orange pekoe tea bags
12 oz. frozen lemonade concentrate, thawed
1 qt. chilled sparkling water or seltzer
Ice cubes
Step-by-step:
1. In a large bowl, combine the berries and sugar; set aside.
2. In another bowl pour water over the tea bags and let steep 5-10 minutes. Discard tea bag and cool tea to room temperature.
3. Stir tea into strawberry mixture along with the lemonade concentrate; chill.
4. To serve, pour into individual glasses with ice, filling half-way. Fill remaining with seltzer and stir. Serve with spoons.
Ingredients:
1 pint fresh strawberries, sliced
1/2 c. sugar
5 c. boiling water
3 orange pekoe tea bags
12 oz. frozen lemonade concentrate, thawed
1 qt. chilled sparkling water or seltzer
Ice cubes
Step-by-step:
1. In a large bowl, combine the berries and sugar; set aside.
2. In another bowl pour water over the tea bags and let steep 5-10 minutes. Discard tea bag and cool tea to room temperature.
3. Stir tea into strawberry mixture along with the lemonade concentrate; chill.
4. To serve, pour into individual glasses with ice, filling half-way. Fill remaining with seltzer and stir. Serve with spoons.
Labels: beverages
Creamed Corn with Bacon
My mom makes this corn every Thanksgiving, but I could eat it every day of the year! The flavors go wonderfully with roast turkey or chicken, and also make an interesting addition to a sandwich!
Ingredients:
6 slices bacon, diced
2 T. chopped onion
2 T. flour
2 cans creamed corn
1 egg, lightly beaten
Step-by-step:
1. Brown bacon until crisp; drain on paper towels.
2. Drain off all but 2 T. bacon fat and sauté onion until translucent.
3. Add flour to onions and brown mixture.
4. Stir in creamed corn. Cook on low until mixture has thickened slightly. Add egg; stir well. Add diced bacon pieces; stir to combine.
5. Pour mixture into a greased casserole dish and bake ½-hour at 350 degrees. Serve warm.
Ingredients:
6 slices bacon, diced
2 T. chopped onion
2 T. flour
2 cans creamed corn
1 egg, lightly beaten
Step-by-step:
1. Brown bacon until crisp; drain on paper towels.
2. Drain off all but 2 T. bacon fat and sauté onion until translucent.
3. Add flour to onions and brown mixture.
4. Stir in creamed corn. Cook on low until mixture has thickened slightly. Add egg; stir well. Add diced bacon pieces; stir to combine.
5. Pour mixture into a greased casserole dish and bake ½-hour at 350 degrees. Serve warm.
Labels: side dishes
Pasta with Roasted Squash and Rosemary Chicken
This recipe is adapted from Cooking Light. It pairs roasted butternut squash with succulent rosemary-infused chicken, and throws in a kick of sweet shallots. Even your most assured squash-hater will be going back for seconds! This light dish can also be served without the chicken. Serves 4.
Ingredients:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 T. dark brown sugar
1-1/2 T. olive oil, divided
1 t. salt
1/2 t. black pepper
8 shallots, peeled and halved lengthwise
1 T. fresh sage, chopped
4 oz. uncooked pappardelle or fettuccine
2 large boneless, skinless chicken breasts
2 sprigs fresh rosemary
1/4 c. (1 oz.) grated fresh Parmesan cheese
Step-by-step:
1. Preheat oven to 475 degrees.
2. Combine the squash, sugar, 1 T. oil, salt, pepper, and shallots in a bowl; toss well. Scatter in a jelly roll pan and bake for 20 minutes, until tender, stirring occasionally. Stir in sage.
3. While the squash bakes, cook pasta according to package directions, omitting salt and fat.
4. Meanwhile, cut several slits in each chicken breast and stuff with small sprigs of rosemary. Pan cook until done. Place on cutting board and remove rosemary sprigs. Discard rosemary. Cut chicken into strips. Reserve any excess pan juices.
5. When squash, pasta, and chicken are all cooked, place pasta in a bowl and toss with remaining 1/2 T. oil. If there were excess pan juices from the chicken, stir them in. Gently stir in squash mixture. Serve with chicken slices on top, and a sprinkling of grated Parmesan.
Serving Tip: For an extra pretty presentation, instead of grating the Parmesan, use a vegetable peeler to shave large ribbons of the cheese on top of each serving.
Ingredients:
3 cups butternut squash, peeled and cut into 1-inch cubes
1 T. dark brown sugar
1-1/2 T. olive oil, divided
1 t. salt
1/2 t. black pepper
8 shallots, peeled and halved lengthwise
1 T. fresh sage, chopped
4 oz. uncooked pappardelle or fettuccine
2 large boneless, skinless chicken breasts
2 sprigs fresh rosemary
1/4 c. (1 oz.) grated fresh Parmesan cheese
Step-by-step:
1. Preheat oven to 475 degrees.
2. Combine the squash, sugar, 1 T. oil, salt, pepper, and shallots in a bowl; toss well. Scatter in a jelly roll pan and bake for 20 minutes, until tender, stirring occasionally. Stir in sage.
3. While the squash bakes, cook pasta according to package directions, omitting salt and fat.
4. Meanwhile, cut several slits in each chicken breast and stuff with small sprigs of rosemary. Pan cook until done. Place on cutting board and remove rosemary sprigs. Discard rosemary. Cut chicken into strips. Reserve any excess pan juices.
5. When squash, pasta, and chicken are all cooked, place pasta in a bowl and toss with remaining 1/2 T. oil. If there were excess pan juices from the chicken, stir them in. Gently stir in squash mixture. Serve with chicken slices on top, and a sprinkling of grated Parmesan.
Serving Tip: For an extra pretty presentation, instead of grating the Parmesan, use a vegetable peeler to shave large ribbons of the cheese on top of each serving.
Labels: main courses
Sausage and Egg Souffle
This is an easy and delicious breakfast. Put the ingredients together the night before, and bake it in the morning. It's great for brunches, potlucks, and even picnics! For a change of pace, try adding a cup of chopped red peppers or a can of diced green chilies. Serves 10.
Ingredients:
6 eggs, beaten
2 c. milk
6 slices bread, finely cubed
1c. cheddar cheese, grated
1 t. salt
1 T. mustard
1 tube mild Jimmy Dean sausage
Step-by-step:
1. Crumble and brown sausage. Drain off grease and cool.
2. Beat eggs and milk together. Stir in remaining ingredients.
3. Pour into a greased 8x12-inch casserole dish and refrigerate overnight.
4. After refrigerating, bake casserole at 350 degrees for 45 minutes. Cut into squares and serve.
Ingredients:
6 eggs, beaten
2 c. milk
6 slices bread, finely cubed
1c. cheddar cheese, grated
1 t. salt
1 T. mustard
1 tube mild Jimmy Dean sausage
Step-by-step:
1. Crumble and brown sausage. Drain off grease and cool.
2. Beat eggs and milk together. Stir in remaining ingredients.
3. Pour into a greased 8x12-inch casserole dish and refrigerate overnight.
4. After refrigerating, bake casserole at 350 degrees for 45 minutes. Cut into squares and serve.
Labels: breakfasts
Sarah's Barbecue Beans
My friend Sarah Hilbert shared this recipe with me several years ago and it's become a staple at barbecues at my house. It always gets raves! If you're vegetarian, omit the bacon and add a dash of liquid smoke along with the ketchup. A vegetarian version of Pork & Beans can also be found on the shelf next to the meat version.
Ingredients:
16 oz. Pork & Beans, fat removed
15 oz. butter beans or white lima beans, drained
15 oz. red kidney beans, drained
1 T. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
1/2 lb. bacon
1 medium onion, chopped
Step-by-step:
1. Rinse butter beans and kidney beans; drain.
2. Brown bacon. Remove and drain on paper towels. Crumble when cooled.
3. Sauté onion in bacon fat. Drain excess grease.
4. Mix bacon and onion together with remaining ingredients.
5. Bake at 350 degrees for 30-45 minutes. Serve warm.
Ingredients:
16 oz. Pork & Beans, fat removed
15 oz. butter beans or white lima beans, drained
15 oz. red kidney beans, drained
1 T. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
1/2 lb. bacon
1 medium onion, chopped
Step-by-step:
1. Rinse butter beans and kidney beans; drain.
2. Brown bacon. Remove and drain on paper towels. Crumble when cooled.
3. Sauté onion in bacon fat. Drain excess grease.
4. Mix bacon and onion together with remaining ingredients.
5. Bake at 350 degrees for 30-45 minutes. Serve warm.
Labels: side dishes
Salmon Baste
This baste makes the best salmon you'll ever taste! Use as much as the salmon will hold when you barbecue! You can also use it on vegetable kebabs for a delicious side dish.
Ingredients:
1/2 purple onion, chopped
1/2 stick butter
1 c. brown sugar
1/8 c. molasses
1/8 c. honey
2 t. Worcestershire sauce
2 t. mustard
Salt, pepper, garlic powder to taste
Juice of 1-1/2 lemons
Step-by-step:
1. Sauté onion in butter.
2. Stir in brown sugar, molasses, honey, Worcestershire, mustard, and seasonings. Simmer 10-20 minutes.
3. Stir in lemon juice and simmer for 5 minutes. Baste immediately. Baste the salmon frequently while grilling—make sure to keep the baste warm since it hardens quickly as it cools.
Ingredients:
1/2 purple onion, chopped
1/2 stick butter
1 c. brown sugar
1/8 c. molasses
1/8 c. honey
2 t. Worcestershire sauce
2 t. mustard
Salt, pepper, garlic powder to taste
Juice of 1-1/2 lemons
Step-by-step:
1. Sauté onion in butter.
2. Stir in brown sugar, molasses, honey, Worcestershire, mustard, and seasonings. Simmer 10-20 minutes.
3. Stir in lemon juice and simmer for 5 minutes. Baste immediately. Baste the salmon frequently while grilling—make sure to keep the baste warm since it hardens quickly as it cools.
Pizza Crackers
This recipe is very near and dear to me. It comes from my friend Carrie Furlan, and is one of our favorite indulgences. It makes a lot, so make sure to have a hungry crowd!
Ingredients:
1 package Jimmy Dean hot sausage, cooked and drained
1 lb. sharp cheddar cheese, shredded
1 c. Traditional-style Ragu
6 oz. tomato paste
Parmesan cheese
Wheat Thins, large size, if available
Step-by-step:
1. Put sausage in a food processor and chop fine.
2. Combine sausage, cheese, Ragu, and tomato paste until thoroughly mixed.
3. Spread 1/2 teaspoon of the mixture on each cracker. Line the crackers up on a baking sheet, so there are no gaps. Sprinkle with Parmesan.
4. Bake at 400 degrees F until bubbling, about 8 to 10 minutes. Serve immediately.
Ingredients:
1 package Jimmy Dean hot sausage, cooked and drained
1 lb. sharp cheddar cheese, shredded
1 c. Traditional-style Ragu
6 oz. tomato paste
Parmesan cheese
Wheat Thins, large size, if available
Step-by-step:
1. Put sausage in a food processor and chop fine.
2. Combine sausage, cheese, Ragu, and tomato paste until thoroughly mixed.
3. Spread 1/2 teaspoon of the mixture on each cracker. Line the crackers up on a baking sheet, so there are no gaps. Sprinkle with Parmesan.
4. Bake at 400 degrees F until bubbling, about 8 to 10 minutes. Serve immediately.
Labels: appetizers
Orange Julius
Make this favorite drink at home! Serves 2 to 3.
Ingredients:
3 oz. orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. sugar
1/2 t. vanilla
5-6 ice cubes, crushed
Blend all ingredients on high until smooth, about 30 seconds. Serve in chilled glasses.
Ingredients:
3 oz. orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. sugar
1/2 t. vanilla
5-6 ice cubes, crushed
Blend all ingredients on high until smooth, about 30 seconds. Serve in chilled glasses.
Labels: beverages
Nut Tarts
This recipe comes from my first cooking class, when I was 11. After these sweet treats, there was no going back! Makes 24 tartlets.
Crust:
1 stick butter (minus 2 T.), softened
3 oz. cream cheese, softened
1 c. flour
1. Cream together cream cheese and butter. Add flour. Blend well.
2. Divide into 24 balls, about the size of a large marble. Flatten into small muffin pan and shape, pressing dough up the sides (spray pan with cooking spray if it is not nonstick).
Filling:
2 T. butter
1/2 c. sugar
1 egg, beaten well
3/4 c. pecans (or walnuts), chopped
1 t. vanilla
1. Cream butter and sugar with a wooden spoon.
2. Add egg and vanilla. Add nuts.
3. Divide the filling equally into each muffin shell—filling almost to the top.
4. Bake at 350 degrees F for 25-30 minutes, until lightly browned.
5. When removing from the tins, be very careful since they crumble easily. Wait until entirely cool before removing, if possible.
Crust:
1 stick butter (minus 2 T.), softened
3 oz. cream cheese, softened
1 c. flour
1. Cream together cream cheese and butter. Add flour. Blend well.
2. Divide into 24 balls, about the size of a large marble. Flatten into small muffin pan and shape, pressing dough up the sides (spray pan with cooking spray if it is not nonstick).
Filling:
2 T. butter
1/2 c. sugar
1 egg, beaten well
3/4 c. pecans (or walnuts), chopped
1 t. vanilla
1. Cream butter and sugar with a wooden spoon.
2. Add egg and vanilla. Add nuts.
3. Divide the filling equally into each muffin shell—filling almost to the top.
4. Bake at 350 degrees F for 25-30 minutes, until lightly browned.
5. When removing from the tins, be very careful since they crumble easily. Wait until entirely cool before removing, if possible.
Labels: desserts
Mom's Spaghetti
I grew up eating this hearty spaghetti. I also learned to cook with it! It was the first meal my mom let me prepare entirely on my own. I still have the piece of paper she wrote the recipe on when she went to work one summer morning and asked me to cook dinner that night! Serves 4.
Ingredients:
1 onion, chopped
2 T. olive oil
1 t. garlic, chopped
1 lb. ground beef
1-1/2 t. Italian Herb Seasoning
1 t. salt
1/4 t. black pepper
1 t. sugar
1 can tomato paste
1 large can crushed tomatoes
1 can mushroom pieces, drained
1/2 can chopped black olives
Pasta, cooked and warm
Step-by-step:
1. Sauté onion and garlic in olive oil until onion is translucent.
2. Add ground beef and brown.
3. Add seasonings, mixing well; brown one minute longer.
4. Stir in tomato paste. Add crushed tomatoes, mushrooms, and olives.
5. Simmer on low with lid on for one hour, stirring occasionally. Serve over pasta.
Ingredients:
1 onion, chopped
2 T. olive oil
1 t. garlic, chopped
1 lb. ground beef
1-1/2 t. Italian Herb Seasoning
1 t. salt
1/4 t. black pepper
1 t. sugar
1 can tomato paste
1 large can crushed tomatoes
1 can mushroom pieces, drained
1/2 can chopped black olives
Pasta, cooked and warm
Step-by-step:
1. Sauté onion and garlic in olive oil until onion is translucent.
2. Add ground beef and brown.
3. Add seasonings, mixing well; brown one minute longer.
4. Stir in tomato paste. Add crushed tomatoes, mushrooms, and olives.
5. Simmer on low with lid on for one hour, stirring occasionally. Serve over pasta.
Labels: main courses
Indiana Mint Brownies
This recipe comes from Holiday Baking 1997, a special issue put out by Midwest Living. The recipe originally comes from a former Indiana governor's wife. The brownie is composed of three layers: a bottom brownie layer, topped with a mint cream layer, topped with a thin chocolate layer. Makes about 40 bars.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Warmer Kartoffelsalat
This is a traditional German recipe for hot potato salad. Unlike the American potato salad, this one's made without mayonnaise and served warm. Its salt-and-vinegar flavor packs a punch! Makes 4 to 6 servings.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Labels: salads, side dishes
Greek Chicken with Cheese
This is a great dinner party entrée. Serve with egg noodles and stir-fried julienned zucchini for a delicious and colorful meal. This recipe comes from Jane Brody's Good Food Book. Serves 6.
Ingredients:
1/2 lb. feta, sliced
6 chicken thighs, skin and fat removed
1 T. + 1 t. olive oil
4 onions, thinly sliced
2 cloves garlic, minced
2 14 oz. cans tomatoes, chopped, in liquid
1/2 t. oregano
1/4 t. salt
pepper to taste
Step-by-step:
1. Desalt sliced feta by soaking in cold water for 20 minutes and then draining.
2. Heat 1 T. oil in deep nonstick skillet with a lid (an electric skillet works well). Brown chicken over medium heat, turning frequently. Transfer to platter.
3. Add 1 t. oil to pan along with onions. Cook for 10 minutes. Add garlic and cook another 5 minutes.
4. Add tomatoes and oregano, stirring to combine.
5. Place chicken in sauce and season. Cover, bring to a boil, and simmer for 30 minutes or more.
6. Arrange feta on chicken and cook for another 15 minutes. Serve immediately.
Ingredients:
1/2 lb. feta, sliced
6 chicken thighs, skin and fat removed
1 T. + 1 t. olive oil
4 onions, thinly sliced
2 cloves garlic, minced
2 14 oz. cans tomatoes, chopped, in liquid
1/2 t. oregano
1/4 t. salt
pepper to taste
Step-by-step:
1. Desalt sliced feta by soaking in cold water for 20 minutes and then draining.
2. Heat 1 T. oil in deep nonstick skillet with a lid (an electric skillet works well). Brown chicken over medium heat, turning frequently. Transfer to platter.
3. Add 1 t. oil to pan along with onions. Cook for 10 minutes. Add garlic and cook another 5 minutes.
4. Add tomatoes and oregano, stirring to combine.
5. Place chicken in sauce and season. Cover, bring to a boil, and simmer for 30 minutes or more.
6. Arrange feta on chicken and cook for another 15 minutes. Serve immediately.
Labels: main courses
Fruit Crumble
This dish, adapted from a desserts cookbook, has gone through many changes and many taste tests and testers, finally arriving at the perfect cozy crumble. Play with the ingredients and make it your own! Serves 8 to 10.
Ingredients:
4+ cups of fruit(s), sliced if necessary (frozen OK)
1/2 c. sugar
3 t. vanilla, divided
1-1/2 t. cinnamon, divided
1 t. freshly-ground nutmeg, divided
1-1/2 c. flour
1-1/2 c. packed brown sugar
1/2 c. chopped walnuts or pecans, toasted
1/2 c. rolled oats
1/2 t. salt
8 T. cold butter
Step-by-step:
1. Preheat oven to 350 degrees.
2. Combine fruit, sugar, 1 t. vanilla, 1/2 t. cinnamon, and 1/2 t. nutmeg in a large bowl; mix well. Spoon into a greased 8x11 baking dish or casserole dish.
3. Combine flour, brown sugar, nuts, oats, remaining 2 t. vanilla, remaining 1 t. cinnamon, remaining 1/2 t. nutmeg, and salt in a bowl. With a pastry cutter or the main blade in a food processor, cut in butter until mixture is crumbly and resembles a coarse meal (be careful not to over-mix, as it will form a solid dough). Sprinkle over fruit mixture. (If you have extra topping, save it for ice cream, or make a tiny crumble in a small ramekin.)
4. Bake at 350 degrees for 45-50 minutes, or until browned and bubbly. Cool slightly and serve with whipped cream or vanilla ice cream.
Tips:
Recommended Fruits: Plums, apples, pears, berries, peaches
Great Combinations: Peach and blackberry; blueberry, raspberry, and blackberry
Lower the Fat: To make your crumble lower in fat, simply reduce the butter by 1 to 4 tablespoons.
Vary the Pan: You can make your crumble in almost any shape or size. Try out various baking dishes, and even make individual servings in small ramekins.
Ingredients:
4+ cups of fruit(s), sliced if necessary (frozen OK)
1/2 c. sugar
3 t. vanilla, divided
1-1/2 t. cinnamon, divided
1 t. freshly-ground nutmeg, divided
1-1/2 c. flour
1-1/2 c. packed brown sugar
1/2 c. chopped walnuts or pecans, toasted
1/2 c. rolled oats
1/2 t. salt
8 T. cold butter
Step-by-step:
1. Preheat oven to 350 degrees.
2. Combine fruit, sugar, 1 t. vanilla, 1/2 t. cinnamon, and 1/2 t. nutmeg in a large bowl; mix well. Spoon into a greased 8x11 baking dish or casserole dish.
3. Combine flour, brown sugar, nuts, oats, remaining 2 t. vanilla, remaining 1 t. cinnamon, remaining 1/2 t. nutmeg, and salt in a bowl. With a pastry cutter or the main blade in a food processor, cut in butter until mixture is crumbly and resembles a coarse meal (be careful not to over-mix, as it will form a solid dough). Sprinkle over fruit mixture. (If you have extra topping, save it for ice cream, or make a tiny crumble in a small ramekin.)
4. Bake at 350 degrees for 45-50 minutes, or until browned and bubbly. Cool slightly and serve with whipped cream or vanilla ice cream.
Tips:
Recommended Fruits: Plums, apples, pears, berries, peaches
Great Combinations: Peach and blackberry; blueberry, raspberry, and blackberry
Lower the Fat: To make your crumble lower in fat, simply reduce the butter by 1 to 4 tablespoons.
Vary the Pan: You can make your crumble in almost any shape or size. Try out various baking dishes, and even make individual servings in small ramekins.
Labels: desserts
Eldorado Mexican Casserole
This casserole is great for family dinners, potlucks, and parties. It can be served as an entree or with tortilla chips as a dip. Thanks to my mom, Karen Rehbock, for sharing her recipe. Serves 8 people.
Ingredients:
1 lb. ground beef or ground turkey
1/2 c. fresh onion, minced
1/2 t. garlic salt
2 small cans tomato sauce
1 c. black olives, chopped or sliced
1 c. sour cream (lowfat or fat-free)
1 c. small curd cottage cheese
2-1/2 T. green chilies, chopped (a small can of El Paso or Ortego brand)
1 bag flavored Doritos (any flavor)
1 c. (or more) Jack Cheese
Step-by-step:
1. Brown meat and add onion, garlic salt, tomato sauce, and olives.
2. Combine sour cream, cottage cheese, and chilies. Set aside.
3. Spray a 2-quart rectangular baking dish with cooking spray. Layer one-half bag Doritos in the dish. Spread the meat mixture over the chips, then half the sour cream, then sprinkle with half the cheese. Repeat layers.
4. Bake at 350 degrees for 1/2 hour, or until the top is lightly browned.
Ingredients:
1 lb. ground beef or ground turkey
1/2 c. fresh onion, minced
1/2 t. garlic salt
2 small cans tomato sauce
1 c. black olives, chopped or sliced
1 c. sour cream (lowfat or fat-free)
1 c. small curd cottage cheese
2-1/2 T. green chilies, chopped (a small can of El Paso or Ortego brand)
1 bag flavored Doritos (any flavor)
1 c. (or more) Jack Cheese
Step-by-step:
1. Brown meat and add onion, garlic salt, tomato sauce, and olives.
2. Combine sour cream, cottage cheese, and chilies. Set aside.
3. Spray a 2-quart rectangular baking dish with cooking spray. Layer one-half bag Doritos in the dish. Spread the meat mixture over the chips, then half the sour cream, then sprinkle with half the cheese. Repeat layers.
4. Bake at 350 degrees for 1/2 hour, or until the top is lightly browned.
Labels: main courses
Eggplant Parmesan
This is an authentic Italian family recipe—and about as good as it gets. The secret to a good Eggplant Parmesan? Romano Cheese! Serves 4 to 6.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced into 1/2-inch thick slices
1 T. olive oil
3 T. corn oil
20 oz. crushed plum tomatoes
1 T. garlic, crushed
2 c. Romano cheese, grated
Step-by-step:
1. Boil water in a large pot and dip each slice of eggplant in three times. Drain. This is an important step since it softens the eggplant and removes any bitterness.
2. Fry eggplant in oils until browned, drain on paper towels, and set aside. Be careful when frying because eggplant absorbs oil very quickly, so if you're not frying all the slices at once, don't put all the oil in the pan at the beginning--divide oil up and put a little in each time you start a new batch of slices.
3. Prepare sauce in a small saucepan by frying garlic in a little oil for 30 seconds. Add tomatoes and simmer for 5 minutes.
4. Spray a casserole dish with cooking spray and layer: eggplant, sauce, cheese. Repeat until ingredients are gone. Cheese should be on top and it should be about one inch from the top of the casserole dish.
5. Bake at 375 degrees for 35-45 minutes, until cheese is browned. Be careful not to burn. Cool slightly and serve.
Ingredients:
1 large or 2 medium eggplants, peeled and sliced into 1/2-inch thick slices
1 T. olive oil
3 T. corn oil
20 oz. crushed plum tomatoes
1 T. garlic, crushed
2 c. Romano cheese, grated
Step-by-step:
1. Boil water in a large pot and dip each slice of eggplant in three times. Drain. This is an important step since it softens the eggplant and removes any bitterness.
2. Fry eggplant in oils until browned, drain on paper towels, and set aside. Be careful when frying because eggplant absorbs oil very quickly, so if you're not frying all the slices at once, don't put all the oil in the pan at the beginning--divide oil up and put a little in each time you start a new batch of slices.
3. Prepare sauce in a small saucepan by frying garlic in a little oil for 30 seconds. Add tomatoes and simmer for 5 minutes.
4. Spray a casserole dish with cooking spray and layer: eggplant, sauce, cheese. Repeat until ingredients are gone. Cheese should be on top and it should be about one inch from the top of the casserole dish.
5. Bake at 375 degrees for 35-45 minutes, until cheese is browned. Be careful not to burn. Cool slightly and serve.
Labels: main courses
Holiday Eggnog
Everyone loves this creamy treat at holiday parties. Lucky for us, Cook's Illustrated has come up with the perfect recipe!
Ingredients:
6 large eggs, plus 2 yolks
1/2 c. plus 2 T. sugar
1/4 t. salt
4 c. whole milk
1/2 c. brandy, bourbon, or dark rum
1 T. vanilla
1/2 t. freshly grated nutmeg, plus extra for garnish
1/2 c. heavy cream, whipped to soft peaks
Step-by-step:
1. Whisk eggs, yolks, sugar, and salt in a heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition.
2. Heat mixture slowly over lowest possible flame, stirring constantly until custard registers 160 degrees on an instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.
3. Pour custard through sieve into a large bowl; stir in liquor, vanilla, and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with extra nutmeg.
Ingredients:
6 large eggs, plus 2 yolks
1/2 c. plus 2 T. sugar
1/4 t. salt
4 c. whole milk
1/2 c. brandy, bourbon, or dark rum
1 T. vanilla
1/2 t. freshly grated nutmeg, plus extra for garnish
1/2 c. heavy cream, whipped to soft peaks
Step-by-step:
1. Whisk eggs, yolks, sugar, and salt in a heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition.
2. Heat mixture slowly over lowest possible flame, stirring constantly until custard registers 160 degrees on an instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.
3. Pour custard through sieve into a large bowl; stir in liquor, vanilla, and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with extra nutmeg.
Labels: beverages
Dutch Apple Pancake
Some people know this breakfast dish as a "Dutch Baby" or "Dutch Pancake." This version is quite a bit lower in fat than the traditional and is topped with a delicious apple-cinnamon compote. The recipe comes from the September 1997 issue of Eating Well. Serves 4.
Ingredients:
Apple Topping:
1-1/2 t. butter
1-1/2 t. canola oil
4 Granny Smith apples, peeled, cored, and sliced
3 T. sugar
1/2 t. vanilla
1/4 t. ground cinnamon
1 c. apple cider
Pancake:
3 eggs
1/4 c. flour
2 t. sugar
1/4 t. salt
3/4 c. 1% milk
powdered sugar for dusting
Step-by-step:
1. Make topping: Heat butter and oil in a nonstick skillet over medium. Add apples and sugar; cook, stirring, until tender and golden, about 20 minutes. Stir in vanilla and cinnamon. While apples are cooking, bring cider to a boil in a small saucepan. Cook over medium-high until reduced to 1/3 cup, 10-15 minutes. Stir into apples when they are done. Set aside.
2. Meanwhile, make pancake: Preheat oven to 400 degrees. Coat an ovenproof skillet with cooking spray and set aside. In a mixing bowl, whisk together eggs, flour, sugar, and salt until smooth. Gradually add milk, whisking until smooth. Pour batter into skillet and bake for 15 minutes. Reduce temperature to 350 degrees and bake 15 minutes more, until golden and puffed. Remove from oven (pancake will deflate as it cools).
3. Dust pancake with powdered sugar and cut into wedges. Serve immediately, with warm apple topping.
Ingredients:
Apple Topping:
1-1/2 t. butter
1-1/2 t. canola oil
4 Granny Smith apples, peeled, cored, and sliced
3 T. sugar
1/2 t. vanilla
1/4 t. ground cinnamon
1 c. apple cider
Pancake:
3 eggs
1/4 c. flour
2 t. sugar
1/4 t. salt
3/4 c. 1% milk
powdered sugar for dusting
Step-by-step:
1. Make topping: Heat butter and oil in a nonstick skillet over medium. Add apples and sugar; cook, stirring, until tender and golden, about 20 minutes. Stir in vanilla and cinnamon. While apples are cooking, bring cider to a boil in a small saucepan. Cook over medium-high until reduced to 1/3 cup, 10-15 minutes. Stir into apples when they are done. Set aside.
2. Meanwhile, make pancake: Preheat oven to 400 degrees. Coat an ovenproof skillet with cooking spray and set aside. In a mixing bowl, whisk together eggs, flour, sugar, and salt until smooth. Gradually add milk, whisking until smooth. Pour batter into skillet and bake for 15 minutes. Reduce temperature to 350 degrees and bake 15 minutes more, until golden and puffed. Remove from oven (pancake will deflate as it cools).
3. Dust pancake with powdered sugar and cut into wedges. Serve immediately, with warm apple topping.
Labels: breakfasts
Creamy Orzo with Wilted Garlic Greens
This recipe is adapted from Cuisine at Home magazine. It's a delicious side dish to roasted chicken or grilled salmon. Serves 4.
Ingredients:
1 lb. spinach or chard, stemmed, washed, and roughly chopped
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
2 T. olive oil
1 c. orzo
1/4 c. Romano cheese, grated
1 egg, beaten
2 T. heavy cream
Salt and pepper to taste
Grated Romano cheese for garnish (optional)
Step-by-step:
1. Boil a small amount of water in a large pan, add greens and wilt quickly. Remove, drain, and set aside.
2. Boil orzo according to package directions. Drain, but do not rinse.
3. While orzo is cooking, whisk together Romano, egg, cream, salt, and pepper. After draining cooked orzo, add it immediately to the cream mixture, stirring to evenly coat.
4. Sauté sliced garlic in olive oil until lightly golden. Add greens and red pepper flakes, toss to warm through, and add to orzo mixture. Adjust seasonings, if necessary. Serve immediately, topped with extra Romano, if desired.
Ingredients:
1 lb. spinach or chard, stemmed, washed, and roughly chopped
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
2 T. olive oil
1 c. orzo
1/4 c. Romano cheese, grated
1 egg, beaten
2 T. heavy cream
Salt and pepper to taste
Grated Romano cheese for garnish (optional)
Step-by-step:
1. Boil a small amount of water in a large pan, add greens and wilt quickly. Remove, drain, and set aside.
2. Boil orzo according to package directions. Drain, but do not rinse.
3. While orzo is cooking, whisk together Romano, egg, cream, salt, and pepper. After draining cooked orzo, add it immediately to the cream mixture, stirring to evenly coat.
4. Sauté sliced garlic in olive oil until lightly golden. Add greens and red pepper flakes, toss to warm through, and add to orzo mixture. Adjust seasonings, if necessary. Serve immediately, topped with extra Romano, if desired.
Labels: side dishes
Corn and Basil Salad
I've adapted this refreshing salad slightly from a recipe from Cooking Light. I sometimes think I make it just for its colorful presentation! But the taste is great too and it's a wonderful addition to picnics and barbecues. It's also easy to make in advance. Makes 3 cups, enough for 6 people.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Labels: salads, side dishes
Skillet Cornbread
This is the most delicious cornbread recipe I've encountered. I suspect it's all in the butter! I love to cook this in a preheated cast-iron skillet in the oven--it gives the bread a nice crispy outside. You can also prepare it in a muffin tin, for individual servings. The recipe comes from James McNair's Corn Cookbook. Serves 4-6.
Ingredients:
1 c. cornmeal
1 c. flour
1/4 c. sugar or 1/3 c. honey
1 T. baking powder
1 t. salt
2 eggs
1/4 c. unsalted butter, melted
1 c. milk
Step-by-step:
1. Preheat oven to 400 degrees. Grease a cast-iron skillet or 8-by-8-inch pan. If using a cast-iron skillet, preheat now.
2. Combine dry ingredients. Beat wet ingredients well. Combine two mixtures and stir just until blended.
3. Pour into pan and bake until golden, 20-25 minutes.
Variations:
Cheese: Add 1 c. grated cheese
Citrus: Add 3 T. orange zest or 2 T. lemon zest
Hearty: Add 3/4 c. corn kernels
Labels: side dishes
Congo Bars
There are a lot of recipes for Congo Bars out there, but this is a family favorite! Thanks to Sue Bohlmann for sharing this recipe. Make about 40 bars.
Ingredients:
2-1/2 c. flour
2-1/2 t. baking powder
1/2 t. salt
2/3 c. Crisco, melted and cooled
2-1/4 c. light brown sugar
12-16 oz. chocolate chips
3 eggs
Step-by-step:
1. Sift together flour, baking powder, and salt.
2. Add eggs, one at a time, to melted Crisco, beating thoroughly. Beat in brown sugar until fluffy. Add dry ingredients and mix until incorporated. Add chocolate chips.
3. Spread mixture into a 9-by-12-inch pan.
4. Bake at 350 degrees for 30 minutes, or until golden brown around edges and center is set.
Ingredients:
2-1/2 c. flour
2-1/2 t. baking powder
1/2 t. salt
2/3 c. Crisco, melted and cooled
2-1/4 c. light brown sugar
12-16 oz. chocolate chips
3 eggs
Step-by-step:
1. Sift together flour, baking powder, and salt.
2. Add eggs, one at a time, to melted Crisco, beating thoroughly. Beat in brown sugar until fluffy. Add dry ingredients and mix until incorporated. Add chocolate chips.
3. Spread mixture into a 9-by-12-inch pan.
4. Bake at 350 degrees for 30 minutes, or until golden brown around edges and center is set.
Labels: desserts
Chocolate Almond Toffee Chunk Cake
This recipe is adapted from the October 1998 issue of Chocolatier magazine. The cake is rich and delicious, perfect for any party!
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Chocolate Cherry Bites
These cute little treats will win raves for both their taste and presentation. They're great for holidays and special occasions. Recipe from Better Homes and Gardens, Christmas Cookies magazine.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Cheese-Herb Chicken Medallions
This is a gorgeous entree that will definitely impress your guests. Serve over pasta with a side of steamed carrot ribbons. Serves 6.
Ingredients:
6 boneless chicken breasts, fat trimmed off
1 T. fresh chives
1 t. basil
black pepper to taste
1/4 t. paprika
3 oz. shredded mozzarella
Pesto (homemade or store-bought)
String
Step-by-step:
1. Preheat oven to 400 degrees.
2. Place chicken breasts on a flat surface and pat dry. Evenly sprinkle with herbs, pepper, and paprika.
3. Form cheese into 6 loose balls and place one in the center of each chicken breast.
4. Roll chicken around cheese and tie with string, tucking ends of chicken in.
5. Bake 15-20 minutes in a baking dish sprayed with cooking spray. Allow chicken to cool for 10 minutes after cooking.
6. Untie and cut into 1/2-inch thick medallions. Arrange over pasta and drizzle pesto over top.
Ingredients:
6 boneless chicken breasts, fat trimmed off
1 T. fresh chives
1 t. basil
black pepper to taste
1/4 t. paprika
3 oz. shredded mozzarella
Pesto (homemade or store-bought)
String
Step-by-step:
1. Preheat oven to 400 degrees.
2. Place chicken breasts on a flat surface and pat dry. Evenly sprinkle with herbs, pepper, and paprika.
3. Form cheese into 6 loose balls and place one in the center of each chicken breast.
4. Roll chicken around cheese and tie with string, tucking ends of chicken in.
5. Bake 15-20 minutes in a baking dish sprayed with cooking spray. Allow chicken to cool for 10 minutes after cooking.
6. Untie and cut into 1/2-inch thick medallions. Arrange over pasta and drizzle pesto over top.
Labels: main courses
Carrot and Leek Soup
This soup is amazing for its flavor, texture, and color. Serve hot with crusty bread on a cold fall evening, or chilled in the heat of summer. This recipe is a slight adaptation of a Cook's Illustrated recipe. If you can't get a hold of any truffle oil, just substitute olive oil. Serves 4 as a main course.
Ingredients:
1 T. extra-virgin olive oil
1 T. truffle oil (white or black)
1 medium leek, white and light green parts chopped
2 T. dry sherry
1-1/2 lb. carrots, peeled, halved lengthwise, and sliced thin
2 c. chicken or vegetable stock
1 t. salt
Ground white pepper
Pinch freshly grated nutmeg
1 to 1-1/4 c. whole milk
2 t. fresh tarragon, chopped (optional)
Step-by-step:
1. Heat oils in a large saucepan over medium-high heat. Add leek, sauté until golden, about 5 minutes. Add sherry and carrots, stirring until sherry evaporates, about 30 seconds.
2. Add stock, salt, and pepper to taste. Add nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
3. Ladle mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. Stir in additional milk to thin consistency, if necessary. Adjust seasonings.
4. Ladle into bowls and garnish with minced tarragon. Serve immediately.
Ingredients:
1 T. extra-virgin olive oil
1 T. truffle oil (white or black)
1 medium leek, white and light green parts chopped
2 T. dry sherry
1-1/2 lb. carrots, peeled, halved lengthwise, and sliced thin
2 c. chicken or vegetable stock
1 t. salt
Ground white pepper
Pinch freshly grated nutmeg
1 to 1-1/4 c. whole milk
2 t. fresh tarragon, chopped (optional)
Step-by-step:
1. Heat oils in a large saucepan over medium-high heat. Add leek, sauté until golden, about 5 minutes. Add sherry and carrots, stirring until sherry evaporates, about 30 seconds.
2. Add stock, salt, and pepper to taste. Add nutmeg. Bring to a boil, then reduce heat to simmer. Cover and cook until carrots are tender, about 20 minutes.
3. Ladle mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. Stir in additional milk to thin consistency, if necessary. Adjust seasonings.
4. Ladle into bowls and garnish with minced tarragon. Serve immediately.
Labels: soups
Carrot, Chard, and Ginger Soup
This soup may surprise you by its color--although carrots are the main ingredient, you'll wind up with a pea-green concoction, all due to just one leaf of chard! Fresh ginger and garlic really perk up this thick and tasty soup. Serves 2-3 as a main course.
Ingredients:
1 bunch carrots, peeled and thinly sliced
1 leek, sliced, white and light green parts only
2+ c. vegetable broth, chicken broth, or water
1 red chard leaf, chopped, hearty stalk removed if necessary
2 garlic cloves, minced
2 T. freshly grated ginger
1 T. butter
1/4 c. orange juice
Step-by-step:
1. Boil carrots in broth until tender.
2. Sauté garlic, ginger, and leek in butter until leek is tender. Add chard and cook until wilted.
3. Place carrots, broth, leek mixture, and orange juice in blender and purée until smooth, adding extra broth or water until desired consistency is reached.
Ingredients:
1 bunch carrots, peeled and thinly sliced
1 leek, sliced, white and light green parts only
2+ c. vegetable broth, chicken broth, or water
1 red chard leaf, chopped, hearty stalk removed if necessary
2 garlic cloves, minced
2 T. freshly grated ginger
1 T. butter
1/4 c. orange juice
Step-by-step:
1. Boil carrots in broth until tender.
2. Sauté garlic, ginger, and leek in butter until leek is tender. Add chard and cook until wilted.
3. Place carrots, broth, leek mixture, and orange juice in blender and purée until smooth, adding extra broth or water until desired consistency is reached.
Labels: soups
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Recipe Index
Kitchen Corner
Restaurants
Tips & Tricks
Food History
Beverages
Salads
Soups
Side Dishes
Cheesy Rice and Corn Casserole
Creamed Corn with Bacon
Creamy Orzo with Wilted Garlic Greens
Green Beans with Lemon and Pine Nuts
Parmesan-Pear Risotto
Potato and Blue Cheese Gratin
Quinoa with Mango and Curried Yogurt
Sarah's Barbecue Beans
Skillet Cornbread
Soba Salad with Carrot and Zucchini
Spicy Whipped Sweet Potatoes
Warmer Kartoffelsalat
Breakfasts
Buttermilk Banana Pancakes
Dutch Apple Pancake
Mom's Sticky Buns
Nutella Banana Stuffed French Toast
Sausage and Egg Souffle
Appetizers
Baby Dutch Babies
Blue Cheese and Caramelized Shallot Dip
Blue Cheese Canapes with Pecans and Grapes
Caramelized Onion Tartlets
Italian Stuffed Mushrooms
Pizza Crackers
Pork and Ginger Pot Stickers
Roasted Baby Potatoes with Caviar and Crème Fraîche
Desserts
Best-Ever Chocolate Chip Cookies
Butterscotch Oatmeal Cookies
Chocolate Almond Toffee Chunk Cake
Chocolate Cherry Bites
Chocolate Ice Cream
Chocolate Mink
Chocolate-Peanut Butter Banana Dessert
Coconut-Lime Sorbet
Congo Bars
Fruit Crumble
Indiana Mint Brownies
Nut Tarts
Pear and Frangipane Crostata
Pumpkin Pie Cheesecake Bars
Toffee Bars
Triple-Ginger Pound Cake
Main Courses
Butternut Squash Gratin with Onions and Sage
Cheese-Herb Chicken Medallions
Cheesy Zucchini Bake
Chicken Schnitzel with Capers and Parsley
Coq au Vin
Eggplant Parmesan
Eldorado Mexican Casserole
Greek Chicken with Cheese
Green Bean Stirfry
Maple-Vinegar Crispy Chicken
Mom's Pizza
Mom's Spaghetti
Old Fashioned Meatballs in Red Sauce
Pasta with Roasted Squash and Rosemary Chicken
Pork Tenderloin with Balsamic-Cranberry Sauce
Roast Chicken with Potatoes and Zucchini
Rosemary Beef Fillet
Salmon Baste
Thai Red Curry
Velvet Chicken
Roast Chicken with Potatoes and Zucchini
This is one of my favorite meals! The potatoes are particularly amazing--very flavorful since they're cooked in broth. The dish is extra good when the onions get a little bit charred during roasting. The recipe comes from the October 2005 issue of Gourmet and serves 4.
Ingredients:
1 (3- to 3-1/2-lb) chicken, quartered -OR- 3 lbs bone-in chicken parts with skin
2 T. olive oil
2-1/4 t. salt
1-3/4 t. black pepper
1 lb boiling potatoes, cut into 1-inch wedges
1 lb zucchini, quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry, then toss with 1 T. oil, 1-1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in 17-by-12-inch roasting pan, leaving a 2-inch border around edges of pan.
3. Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in one layer around chicken, arranging zucchini skin sides up.
4. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
5. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
6. Remove pan from oven, preheat broiler, and set oven rack accordingly. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Ingredients:
1 (3- to 3-1/2-lb) chicken, quartered -OR- 3 lbs bone-in chicken parts with skin
2 T. olive oil
2-1/4 t. salt
1-3/4 t. black pepper
1 lb boiling potatoes, cut into 1-inch wedges
1 lb zucchini, quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry, then toss with 1 T. oil, 1-1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in 17-by-12-inch roasting pan, leaving a 2-inch border around edges of pan.
3. Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in one layer around chicken, arranging zucchini skin sides up.
4. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
5. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
6. Remove pan from oven, preheat broiler, and set oven rack accordingly. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Labels: main courses
Old-Fashioned Meatballs in Red Sauce
I made this recipe last night for the first time. Terrific, and very easy! The meat turns out very tender. It's really great for weeknight meals, plus you have extra for lunch. I served it with egg noodles. This recipe comes from Leslie Revsin's cookbook, The Simpler the Better, and was published in the October 2005 issue of Gourmet. The dish serves 6.
Ingredients:
1 lb. ground beef (15 percent fat)
1/2 lb. sweet Italian sausage
1/3 c. plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 c. grated Pecorino Romano cheese
1-3/4 c. canned crushed tomatoes in heavy purée
1/3 c. + 1/4 c. water, divided
salt
pepper
Step-by-step:
1. Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
2. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup of the grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 425°F.
4. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in one layer in 9-by-13-inch baking dish so each is separated by about 1 inch.
5. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1-1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Ingredients:
1 lb. ground beef (15 percent fat)
1/2 lb. sweet Italian sausage
1/3 c. plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 c. grated Pecorino Romano cheese
1-3/4 c. canned crushed tomatoes in heavy purée
1/3 c. + 1/4 c. water, divided
salt
pepper
Step-by-step:
1. Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking, if possible.
2. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup of the grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Preheat oven to 425°F.
4. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in one layer in 9-by-13-inch baking dish so each is separated by about 1 inch.
5. Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1-1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
Labels: main courses
Thursday, November 17, 2005
Butterscotch Oatmeal Cookies
My good friend Gile gave me this recipe, and it's just wonderful! A sweet twist on your traditional oatmeal cookie.
Ingredients:
3/4 c. unsalted butter, softened
1 c. dark brown sugar
1-1/4 c. flour
1-1/4 c. rolled oats
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Step-by-step:
1. Cream together butter and sugar.
2. Stir together dry ingredients and add to butter mixture, stirring to incorporate.
3. On wax paper, form a log with the dough, 2 inches in diameter. Chill 1-2 hours.
4. Slice chilled log into individual cookies. If dough crumbles when cut defrost the dough slightly before slicing.
5. Bake at 350 degrees for 8-12 minutes, until golden brown.
Ingredients:
3/4 c. unsalted butter, softened
1 c. dark brown sugar
1-1/4 c. flour
1-1/4 c. rolled oats
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
Step-by-step:
1. Cream together butter and sugar.
2. Stir together dry ingredients and add to butter mixture, stirring to incorporate.
3. On wax paper, form a log with the dough, 2 inches in diameter. Chill 1-2 hours.
4. Slice chilled log into individual cookies. If dough crumbles when cut defrost the dough slightly before slicing.
5. Bake at 350 degrees for 8-12 minutes, until golden brown.
Labels: desserts
Blue Cheese and Caramelized Shallot Dip
This is a great dip from Bon Appétit. Creamy blue cheese and succulent caramelized shallots marry for a taste sensation better than any onion dip! Serve it with chips or vegetables, or spread it on fresh bread. Makes about 2 cups.
Ingredients:
1 T. vegetable oil
1-1/4 c. thinly sliced shallots (about 4 oz.)
3/4 c. mayonnaise
3/4 c. sour cream
4 oz. blue cheese, room temperature
Step-by-step:
1. Heat oil in a heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
2. Whisk together mayonnaise and sour cream. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip with salt and pepper, to taste.
3. Cover dip and refrigerate until flavors blend, about 2 hours, and up to 2 days. Serve chilled or at room temperature.
Ingredients:
1 T. vegetable oil
1-1/4 c. thinly sliced shallots (about 4 oz.)
3/4 c. mayonnaise
3/4 c. sour cream
4 oz. blue cheese, room temperature
Step-by-step:
1. Heat oil in a heavy saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.
2. Whisk together mayonnaise and sour cream. Add blue cheese. Using a rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip with salt and pepper, to taste.
3. Cover dip and refrigerate until flavors blend, about 2 hours, and up to 2 days. Serve chilled or at room temperature.
Labels: appetizers
Baby Dutch Babies
Make these for breakfast or as fancy appetizers. By using different jams and toppings you can make a fantastic array of flavors. Makes 24 mini muffins.
Ingredients:
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt (optional--recommended for savory dutch babies)
toppings, as desired (jams, cheeses, etc.)
Step-by-step:
1. Preheat oven to 425 degrees.
2. Divide butter between muffin pan cups, using 12 large cups or 24 small ones. Set pan(s) in oven for about 3 minutes, until butter is melted. Remove immediately so as not to burn.
3. Combine eggs, flour, milk, and salt (optional)--blend (with a whisk or in a blender) until smooth.
4. Prepare toppings and set aside.
5. Divide batter evenly in muffin cups (about 1 T. for small, 2 T. for large). Bake small cups 2 minutes, or large cups 5 minutes.
6. Remove from oven and arrange toppings in the center of each as desired. Use about 1/2 t. to 1 t. jam or other toppings, making sure not to overfill. This should be done as quickly as possible. (If you want to decorate them with cold toppings, skip this step and fill when cooled.)
7. Return cups to oven and bake until puffed and brown, about 10 minutes for both sizes. Make sure to check them frequently. They often flip around--when this happens, be sure to push them back into their muffin cups to insure correct shape.
8. Let cool slightly before scooping from pans.
Note: Get creative with these! They can be a lot of fun when you try different variations. My favorite is with Stonewall Kitchen's Roasted Garlic & Onion Jam. Brie also makes a great topping. You can even try them together!
Ingredients:
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt (optional--recommended for savory dutch babies)
toppings, as desired (jams, cheeses, etc.)
Step-by-step:
1. Preheat oven to 425 degrees.
2. Divide butter between muffin pan cups, using 12 large cups or 24 small ones. Set pan(s) in oven for about 3 minutes, until butter is melted. Remove immediately so as not to burn.
3. Combine eggs, flour, milk, and salt (optional)--blend (with a whisk or in a blender) until smooth.
4. Prepare toppings and set aside.
5. Divide batter evenly in muffin cups (about 1 T. for small, 2 T. for large). Bake small cups 2 minutes, or large cups 5 minutes.
6. Remove from oven and arrange toppings in the center of each as desired. Use about 1/2 t. to 1 t. jam or other toppings, making sure not to overfill. This should be done as quickly as possible. (If you want to decorate them with cold toppings, skip this step and fill when cooled.)
7. Return cups to oven and bake until puffed and brown, about 10 minutes for both sizes. Make sure to check them frequently. They often flip around--when this happens, be sure to push them back into their muffin cups to insure correct shape.
8. Let cool slightly before scooping from pans.
Note: Get creative with these! They can be a lot of fun when you try different variations. My favorite is with Stonewall Kitchen's Roasted Garlic & Onion Jam. Brie also makes a great topping. You can even try them together!
Labels: appetizers, breakfasts
Green-Bean Stirfry
Serve over rice for a quick and delicious dinner. For lunch, stuff pitas with stirfry mixture. Serves 4. Adapted from Jane Brody's Good Food Book.
Ingredients:
2 T. cornstarch
1-1/3 c. broth
4 T. soy sauce
4 T. sherry
4 t. cider vinegar
1 T. oil
1 lb. fresh grean beans, sliced
1 T. minced ginger
1 T. minced garlic
1/4 t. red pepper flakes (optional)
1 lb. ground beef or ground turkey
Step-by-step:
1. Mix cornstarch, broth, soy sauce, sherry, and vinegar to make a sauce; set aside.
2. Heat oil in skillet and add beans. Stirfry on high until tender-crisp. Remove and set aside.
3. Add ginger and garlic to pan and cook for 30 seconds. Add pepper flakes (if desired) and ground meat. Stirfry. Drain off excess fat. Add sauce to meat. Cook until thickened.
4. Fold in beans, heat for 1 minute and serve.
Ingredients:
2 T. cornstarch
1-1/3 c. broth
4 T. soy sauce
4 T. sherry
4 t. cider vinegar
1 T. oil
1 lb. fresh grean beans, sliced
1 T. minced ginger
1 T. minced garlic
1/4 t. red pepper flakes (optional)
1 lb. ground beef or ground turkey
Step-by-step:
1. Mix cornstarch, broth, soy sauce, sherry, and vinegar to make a sauce; set aside.
2. Heat oil in skillet and add beans. Stirfry on high until tender-crisp. Remove and set aside.
3. Add ginger and garlic to pan and cook for 30 seconds. Add pepper flakes (if desired) and ground meat. Stirfry. Drain off excess fat. Add sauce to meat. Cook until thickened.
4. Fold in beans, heat for 1 minute and serve.
Labels: main courses
Buttermilk Banana Pancakes
By adding the bananas to the cooking pancakes (rather than in the batter), they get nicely caramelized in the pan, for an extra touch of sweetness. They hardly need any syrup, though they're spectacular with a dash of coconut syrup! The recipe comes from Family Circle Weight Loss Secrets.
Ingredients:
1 c. flour
1-1/4 t. baking powder
1/4 t. salt
1-1/4 c. lowfat buttermilk
1 T. light brown sugar
2 egg whites
1 T. butter, melted
1 t. vanilla
3 bananas, sliced 1/4-inch thick
Step-by-step:
1. Stir together flour, baking powder, and salt. Make a well in the center of the mixture.
2. Whisk together buttermilk, brown sugar, egg whites, butter, and vanilla. Pour mixture into well in flour mixture. Mix until just combined; batter will be slightly lumpy. Cover bowl with plastic wrap. Let stand for 1 hour or overnight.
3. Spray a nonstick skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour 3 tablespoons batter onto skillet. When bubbles first appear on batter surface, top with some banana slices. Cook until bubbles cover the surface, then flip pancakes and cook 1 minute. Repeat with remaining batter.
Ingredients:
1 c. flour
1-1/4 t. baking powder
1/4 t. salt
1-1/4 c. lowfat buttermilk
1 T. light brown sugar
2 egg whites
1 T. butter, melted
1 t. vanilla
3 bananas, sliced 1/4-inch thick
Step-by-step:
1. Stir together flour, baking powder, and salt. Make a well in the center of the mixture.
2. Whisk together buttermilk, brown sugar, egg whites, butter, and vanilla. Pour mixture into well in flour mixture. Mix until just combined; batter will be slightly lumpy. Cover bowl with plastic wrap. Let stand for 1 hour or overnight.
3. Spray a nonstick skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour 3 tablespoons batter onto skillet. When bubbles first appear on batter surface, top with some banana slices. Cook until bubbles cover the surface, then flip pancakes and cook 1 minute. Repeat with remaining batter.
Labels: breakfasts
Chocolate-Peanut Butter Banana Dessert
These are an incredibly delicious treat at any time of day--but especially as a late-night snack. Be careful though, they're quite addictive! This recipe comes from Gale Gand on the Food Network.
Ingredients:
4 whole bananas
4 T. peanut butter
4 oz. chocolate chips
Vanilla ice cream
Tin foil
Step-by-step:
1. Preheat oven to 450 degrees.
2. Lay the bananas so the ends are pointing up and cut a slit down the inside top, 3/4 of the way through the banana (do not cut through other side of peel). Open the bananas up, so you can see the pockets you've created.
3. Spread 1 T. peanut butter in each of the banana pockets.
4. Insert 1 T. chocolate chips in each of the banana pockets.
5. Wrap each banana loosely in aluminum foil.
6. Bake bananas on a baking sheet for about 10 minutes.
7. Unwrap bananas and place each banana (with peel) in a separate dish. Top with vanilla ice cream and serve immediately.
Butternut Squash Gratin with Onions and Sage
This recipe is one of my favorites! A great entree or side dish, especially for Thanksgiving. It comes from Vegetarian Cooking for Everyone, by Deborah Madison. Serves 4 as a main dish.
Ingredients:
1/4 c. olive oil
4 c. thinly sliced onion
4 thyme sprigs
2 T. chopped fresh sage (or 2 t. dried)
salt and freshly ground pepper
6 c. butternut squash, peeled and cut into 1/2-inch cubes
1/2 c. flour
2 T. chopped parsley
1/2 c. grated Fontina or Gruyere
1/2 c. + 2 T. heated whole milk
1 c. fresh bread crumbs
Step-by-step:
1. Preheat the oven to 350 degrees. Spray a 2-quart glass dish with cooking spray.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread in the dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook one minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.
Ingredients:
1/4 c. olive oil
4 c. thinly sliced onion
4 thyme sprigs
2 T. chopped fresh sage (or 2 t. dried)
salt and freshly ground pepper
6 c. butternut squash, peeled and cut into 1/2-inch cubes
1/2 c. flour
2 T. chopped parsley
1/2 c. grated Fontina or Gruyere
1/2 c. + 2 T. heated whole milk
1 c. fresh bread crumbs
Step-by-step:
1. Preheat the oven to 350 degrees. Spray a 2-quart glass dish with cooking spray.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread in the dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook one minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.
Labels: side dishes
