Bavarian Bratwurst and Apples

Found this recipe online. A good dinner during October.

CDKitchen

3 Servings

2 tbsp butter
6 links fresh bratwurst
1 medium onion, sliced
2 apples, unpeeled and cut in 1/2" wedges
1 tsp brown sugar, heaping
1 tbsp flour
1/2 c. beef broth
1/2 c. unsweetened apple juice
1/2 tsp salt
1/4 tsp coarse-ground black pepper
1/8 tsp ground cloves

In a large skillet, brown bratwurst in butter on all sides; remove from pan and set aside.
Add onion to skillet, cook 5 mins, stirring occasionally. Add apples and brown sugar; cook 5 mins. Remove apples slices and set aside.
Add flour to skillet; cook and stir 2-3 mins or until smooth. Add remaining ingredients; mix well. Return sausages and apples to pan; bring to boil. Lower heat; cover and simmer 30 minutes.

Butter-Roasted Parsnips with Lemon

The parsnips they used must be really small, because I made this with 3 large parsnips and I had enough to bring to a potluck dinner.

Bon Appetit, October 2008
6 Servings

1/2 c. (1 stick) melted butter
18 medium parsnips, peeled, trimmed, cut into 5-inch lengths (very thick tops halved or quartered lengthwise)
Nonstick vegetable oil spray
1 tbsp fresh lemon juice
1 tsp finely grated lemon peel
1/8 tsp ground nutmeg

Melt butter in large pot. Remove from heat. Add parsnips; toss to coat. Sprinkle with salt and pepper.
Preheat oven to 375. Spray large rimmed baking sheet with nonstick spray. Using slotted spoon, transfer parsnips to prepared sheet; reserve pot with butter.
Roast parsnips until tender, tossing occasionally about 45 minutes. Add lemon juice, lemon peel, and nutmeg to reserved pot Add parsnips. Toss over medium heat until coated with lemon butter, about 2 minutes. Season with salt and pepper.
Arrange parsnips on platter; serve.

Beef Short Ribs with Coriander and Cardamom

You can't get meat more tender! Melts in your mouth! Start the evening before since it needs to chill overnight.

Bon Appetit, November 2008
4 Servings

8 5-to 6-oz 3-to 4-inch-long beef short ribs (about 2 3/4 lbs total)
Coarse kosher salt
1/4 c. canola oil
2 large carrots, peeled, chopped
1 large onion, chopped
1 large leek (white and pale green parts only), chopped
8 garlic cloves, chopped
2 tbsp all purpose flour
1 tbsp ground coriander
1 tbsp ground cardamom
1 750-ml bottle dry red wine

Preheat oven to 300. Sprinkle ribs with salt and pepper. Heat oil in heavy large ovenproof pot over high heat. Add ribs to pot and brown on all sides except bone, 8 to 10 minutes per batch. Transfer to plate. Add carrots, onion, and leek to pot. Cook until browned, stirring often, about 10 minutes. Add garlic; saute 2 minutes. Add flour, coriander, and cardamom to pot; stir 1 minute. Stir in wine; bring to boil. Return ribs to pot in single layer, meat side down. Cover.
Transfer pot to oven; braise ribs until tender, about 1 1/2 hours. Uncover; cool. Chill uncovered until cold. Cover; chill overnight.
Preheat oven to 400. Spoon fat from sauce. Transfer ribs to 13x9x2-inch baking dish. Bring sauce to boil. Strain into medium bowl, pressing on solids; pour over ribs. Roast until heated through, about 20 minutes.

Chocolate Pudding with Espresso Whipped Cream

The pudding turned out alright, but I think if you use good quality chocolate and whole milk instead of 1% like I did, it would be much creamier. The espresso whipping cream on the other hand was delicious! I think I'll make that part again and again.

Bon Appetit, November 2008

Prep: 20 Minutes
Total: 2 Hours 20 Minutes (includes chilling time)
6 Servings

1/4 c. plus 2 tbsp sugar
2 tbsp cornstarch
1 tbsp plus 1 tsp instant espresso powder
2 c. whole milk
1 c. bittersweet or semisweet chocolate chips
1 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/2 c. chilled heavy whipping cream

Whisk 1/4 c. sugar, cornstarch, and 1 tbsp instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes.
Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using electric mixer, beat cream, remaining 2 tbsp sugar, and 1 tsp espresso powder in medium bowl until peaks form. Top each chocolate pudding with dollop of espresso cream.

5-Minute Slaw

Celery seeds add nice flavor to this tangy oil-free slaw. I used balsamic vinegar instead of red wine and it worked. Travis even said that he liked it and he doesn't usually eat coleslaw. Serve with Golden Pan-Fried Fish.

Bon Appetit, November 2008
4 to 6 Servings

1/4 c. red wine vinegar
2 tbsp sugar
2 tsp coarse kosher salt
1/4 tsp celery seeds
3 green onions, thinly sliced
2 8-oz packages coleslaw mix

Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss.

Roasted "Chips"

Roast the wedges with points facing up to brown all sides. Goes well with Golden Pan-Friend Fish.

Bon Appetit, November 2008

4-6 Servings

2 lbs large unpeeled Yukon Gold potatoes, each cut into 6 to 8 wedges
2 tbsp extra-virgin olive oil
2 tsp fleur de sel

Place rack in center of oven. Preheat to 450 degrees.
Toss all ingredients in medium bowl to coat. Arrange potatoes, points facing up, on rimmed baking sheet. Roast 20 mins. then reduce oven temperature to 400 degrees. Continue to roast until potato wedges are tender and golden, about 30 mins longer.

Golden Pan-Fried Fish

This was really good and not too hard (the whole meal took an hour to make). I used tilapia instead of halibut when I found out how expensive it was. In the magazine, they recommend a dinner of fish with tartar sauce, roasted "chips" and 5-minute slaw. I will include the tartar sauce recipe in this blog and do the other two separately. I also served applesauce with the meal which added a nice fruitiness.

Bon Appetit, November 2008

4 Servings Plus Leftovers (a lot of leftovers)

2 lbs. 1 1/2-inch thick halibut fillets
1 3 1/2 oz package panko (japanese breadcrumbs; 1 1/2 c.)
1 tbsp. finely chopped fresh Italian parsley
2 tsp coarse kosher salt
2 tsp finely grated lemon peel
1/2 tsp cayenne pepper
3 large egg whites
1/4 c. dark ale or non-alcoholic beer (such as O'Doul's)
3 tbsp (or more) extra-virgin olive oil

Cut fish into 4x1 1/4 inch rectangular sticks. Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Heat 3 tbsp oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 mins per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.

Quick Tartar Sauce
Makes 1 1/2 c.

1 c. mayonnaise
6 tbsp sweet pickle relish or finely chopped bread-and-butter pickles
2 tbsp fresh lemon juice

Mix all ingredients in small bowl. Cover; chill

Cheesy Baked Penne with Cauliflower and Creme Fraiche

This is a nice twist to your usual macaroni and cheese recipe. I made some changes...I used regular tomatoes, sour cream instead of creme fraiche, breadcrumbs from the cupboard, and a mixture of swiss cheese and cheddar cheese instead of Comte. I actually couldn't find Comte and when I tried to pick up a package of Gruyere, Travis saw the price and vetoed it. Everything else in the recipe was followed. It does take awhile, so save it for a Saturday or Sunday dinner. If you're not feeding a crowd, you will have leftovers!

Bon Appetit, October 2008
8 Servings

1- 1 1/2- to 1 3/4- pound head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
1/2 c. thinly sliced green onions
Coarse kosher salt
2 tbsp all purpose flour
1 c. heavy whipping cream
3 c. coarsely grated Comte cheese (or half Gruyere and half Fontina; about 9 oz) divided
3/4 c. finely grated Parmesan cheese, divided
1 c. creme fraiche
1 tbsp whole grain Dijon mustard
10 oz penne (3 1/2 cups)
1 c. fresh breadcrumbs (from crustless French bread ground in processor)

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; saute until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
Melt 2 tbsp. butter in large saucepan over medium-low heat. Add flour and stir 2 mins. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 mins. Add 2 c. Comte cheese; whisk until melted and sauce is smooth. Whisk in 1/2 c. Parmesan, then creme fraiche and mustard. Season with salt and pepper. Remove from heat.
Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 c. Comte cheese. Top with remaining pasta mixture and 1/2 c. Comte cheese. Melt remaining 1 tbsp butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 c. Parmesan. Sprinkle crumbs over pasta. Do Ahead. Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350 degrees. Bake pasta uncovered until heated through and bubbling, about 35 mins.

Carrots with Ginger-Honey Glaze

It makes a lot! But it's very tasty.

Bon Appetit, October 2008

6 Servings

2 1/2 lbs. baby carrots, peeled, or large carrots, peeled, cut into 3-inch lengths, quartered lengthwise
3 tbsp honey
2 tbsp(1/4 stick) butter
1 tbsp finely chopped peeled fresh ginger
1/4 tsp ground ginger

Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Stir honey, butter, fresh ginger, and ground ginger in large skillet over low heat until blended. Mix in carrots.
Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 mins. Season with salt and pepper. Transfer to bowl.

Easy Plum Crumble

Tastes like an apple crisp!

Good Housekeeping, October 2008

Total Time: 48 Minutes plus cooling
6 Servings

2 1/2 lbs. plums, each pitted and cut into 8 wedges
1 tbsp. fresh lemon juice
1 tbsp. cornstarch
2/3 c. packed light brown sugar
1 c. old-fashioned oats, uncooked
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
4 tbsp. butter or margarine

1. Preheat oven to 400 degrees. In shallow 2-quart glass or ceramic baking dish, toss plums with lemon juice. In cup, mix cornstarch and 1/3 c. sugar. Toss with plums until evenly coated.
2. In medium bowl, mix remaining 1/3 c. sugar with oats, flour, and cinnamon. With fingertips, blend in butter until mixture resembles coarse crumbs. Sprinkle oat topping over plum mixture.
3. Bake crumble 25-30 mins. or until plums are tender and topping is slightly browned. Cool on wire rack 10 mins to serve warm, or cool completely to serve later. Reheat if desired.

Roasted Chicken Pieces with Pears & Green Onions

The different flavors worked really well together. I used a couple large skinless, boneless chicken breasts instead of a cut-up chicken.

Good Housekeeping, October 2008

Total Time: 45 Minutes
4 Servings

2 lemons
1 bunch green onions
2 Tbsp. olive oil
salt and pepper
1 (4 lb.) cut-up chicken (8 pieces), skin removed from all but wings
3 ripe but firm Bosc pears, each cored and cut into 4 wedges

1. Preheat oven to 450 degrees. Spray 15 1/2" by 10 1/2 " jelly-roll pan with nonstick cooking spray.
2. From 1 lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. Cut remaining lemon into wedges. Cut white and light-green portion of green onions into 2-inch pieces; thinly slice dark-green tops. Set aside lemon juice, lemon wedges, and sliced green onion tops.
3. In large bowl, stir together lemon peel, oil, 3/4 tsp salt, and 1/4 tsp freshly ground black pepper. Add chicken, pears, and white and light-green onion pieces, and toss until coated.
4. Arrange chicken mixture in prepared pan. Roast 30-35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife and pears are fork-tender. Transfer chicken mixture to warm platter; drizzle with lemon juice, and sprinkle with green onion tops. Serve with pan juices and lemon wedges.

Chicken Corn Tortilla Soup

This recipe is a favorite back home. It has been requested for many a birthday dinner. The great thing about it is that it doesn't take very long to make. Fresh corn muffins go great on the side. Mom recommends using more tortillas and a lot more corn.

6 Servings

8 corn tortillas halved and cut crosswise into thin strips

1 small onion coarsely chopped

2 large garlic cloves, minced

1 tbsp chili powder

2 tsp ground cumin

1/2 tsp dried oregano, crumbled

1 bay leaf

6 cups chicken broth

1 8 oz can of tomato sauce

1 tsp salt

1 tsp sugar

1/4 tsp ground pepper

2 large chicken breast halves

1 1/2 cups corn

sour cream, radishes, cilantro, chopped red onion

Pour oil into skillet to 1/2" or so and heat to 350. Fry tortilla strips in batches until crisp and golden. Drain on paper towels.

Transfer 1 tbsp of oil to soup pot. Add onion and saute about 5 min. Add garlic, chili powder, cumin, oregano and bay leaf. Saute 1 min. Add chicken broth, tomato sauce, salt, sugar and pepper and bring to a boil. Add chicken. Cover pot and simmer until chicken is cooked, about 15 min.

Transfer chicken to plate and cool slightly. Cut into pieces. Add 1 1/4 cups corn to soup and simmer about 5 min. Add chicken pieces back in and simmer for another minute.

Serve and pass the sour cream, onion, cilantro, and radishes with the tortilla strips and extra corn.

Serves 6.

Summer Corn Soup

Delicious summer soup. More sweet than savory. You'll need to buy 4 ears of corn to make it. Make sure you use a large saucepan when you saute the vegetables, because the soup will be made in that pan (not in the milk and cob one). I would say 4 main dish servings, or 6 appetizer servings. I just used bacon and corn for garnish and had them on the table for diners to add.

Bon Appetit, August 2008

6 Servings

Soup
3 c. whole milk
3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 c. water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper

Garnish
2 thick bacon slices, diced
1/3 c. fresh corn kernels cut from about 1/2 ear of corn
1 green onion, thinly sliced
Pinch of cayenne pepper
Creme fraiche, stirred to loosen

Soup:
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sauteing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and saute until translucent, about 5 mins. (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 mins. Add 2 c. water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 mins. to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slighly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. Do Ahead: Can be made 1 day ahead. Cover and chill.
Garnish:
Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Trasfer to small bowl. Mix in corn, green onion, and pinch of cayenne. Do Ahead: Can be made 2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat,. Divide among bowls. Sprinkle garnish over, drizzle with creme fraiche, and serve.

Grilled Lemon Chicken and Moroccan Couscous Salad

I really like this couscous recipe. The chicken is good, but I don't know if I'd do it again. If you're just making the couscous, check the end of the chicken part of the recipe for a couple last steps. I'm not too particular about having all the ingredients and I often will leave things out that I don't have handy or I'll substitute. I left a lot out of the couscous and it still turned out great. It's fast and makes a lot. In the magazine it recommends serving left-overs over a bed of greens with slices of tomato. Some things I left out: turmeric, cucumber, red bell pepper (used green instead), green beans, lemon peel, cilantro, and lemon wedges.

Bon Appetit, August 2008

6 Servings

Couscous:
2 c. low-salt chicken broth
2 tbsp. extra-virgin olive oil, divided
1 tbsp. ground ginger
2 garlic cloves, pressed
2 tsp. salt, divided
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 10 oz. box plain couscous
1/2 c. raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes (about 1 1/2 c.)
1 large red bell pepper, cut into 1/2 inch cubes (about 2 c.)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 c. thinly sliced green beans or trimmed sugar snap peas
2 tsp. finely grated lemon peel
1/4 c. fresh lemon juice

Chicken:
2 1/2 tbsp. extra-virgin olive oil plus additional for drizzling
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
6 large skinless, boneless chicken breast halves, pounded to 1/3 inch thickness
3/4 c. plus 1/3 c. (loosely packed) chopped fresh cilantro
1/2 c. chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

Couscous: Bring chicken broth, 1 tbsp oil, ginger, garlic, 1 tsp. salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 mins. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot , green beans, and lemon peel. Whisk remaining 1 tbsp. oil, 1 tsp. salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. Do Ahead: Can be made 1 day ahead. Cover and chill, Bring to room temperature before serving.

Chicken: Place 2 1/2 tbsp oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 mins. Alternatively, chill 1 to 3 hours and bring to room temperature before coninuing.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 mins. per side. Transfer chicken to platter and let rest 10 mins. Stir 3/4 c. chopped cilantro into couscous. Sprinkle almonds over, if desired. drizzle chicken with oil, sprinkle remaining 1/3 c. chopped cilantro over, and garnish with lemon wedges. Serve with couscous.

Pork Tenderloin with Cherry Chutney

This turned out really well. Delicious, easy and great for the outdoor grill. When it gets colder, I'll bake the tenderloin instead of grilling. I left out some ingredients and substituted others, but I'll definitely be making this again. I'd like to try it as written.


Good Housekeeping, June 2008

Active Time: 10 Minutes
Total Time: 30 Minutes plus standing
Makes 6 main-dish servings

1 med. orange
1 sm. onion, chopped
1 Granny Smith apple, cored and chopped
1 c. dried cherries
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 tbsp. grated peeled fresh ginger
2 tsp. dried tarragon
salt and pepper
2 pork tenderloins (1 lb. each)

1. Prepare outdoor grill for covered direct grilling on medium.
2. From orange, grate 1 tsp. peel and squeeze 1/3 c. juice. In 2-quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar, and ginger. Heat to boiling on high. Reduce heat to medium and cook 8 to 10 mins. or until slightly thickened. Spoon chutney into serving bowl. Makes about 2 1/3 c.
3. Meanwhile, in cup, combine tarragon, 1/4 tsp salt, and 2 tsp. coarsely ground black pepper. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat.
4. Place pork on hot grill rack; cover grill and cook pork 18 to 20 mins. or until temperature on instant-read thermometer, inserted into thickest part of pork reaches 155 degrees F, turning pork occasionally. Transfer pork to cutting board; let stand 10 mins for easier slicing.
5. Serve sliced pork with chutney.

New Chicken Parmesan

It looks weird, but it tastes great.

Bon Appetit, June 2008

4 Servings

1/3 c. extra-virgin olive oil
2 large garlic cloves, pressed
1/2 tsp salt
1 12-oz container grape tomatoes
1 1/2 tsp dried oregano
large pinch of dried crushed red pepper
4 skinless boneless chicken breast halves (about 6 oz each)
1 1/4 c. finely grated Parmesan cheese, divided
6 oz. fresh mozzarella cheese in water, drained, thinly sliced

Preheat oven to 500 degrees. Whisk first 3 ingredients in large bowl. Place tomatoes in medium bowl; mix in 2 tbsp garlic oil, then oregano and crushed red pepper. Add chicken to large bowl with remaining garlic oil and turn to coat.
Place 1 c. Parmesan in pie dish. Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up on half of large rimmed baking sheet.
Roast chicken until just cooked through and firm to touch, about 10 mins. Arrange mozzarella slices atop chicken. Return to oven; roast until cheese melts, 1 to 2 minutes. Transfer chicken and tomatoes to 4 plates. Sprinkle with remaining 1/4 c Parmesan cheese.

Grilled Pork Tenderloin with Jamaican Spices

Two thumbs up. I halved the recipe and served it with a mango chutney.

Bon Appetit, June 2008

12 Servings

9 tbsp extra-virgin olive oil
9 tbsp fresh lime juice
6 1-inch long pieces peeled fresh ginger
1 1/2 tbsp salt
1 tbsp ground allspice
1 tbsp ground coriander
1 tbsp freshly ground black pepper
3 1-to-1 1/4 lb pork tenderloins
Purchased chutney

Blend olive oil, lime juice, ginger, salt, allspice, coriander, and black pepper in processor until coarse paste forms. Place tenderloins on work surface. Cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book. Spread seasoning paste all over each. Arrange on rimmed baking sheet. Let tenderloins stand at room temperature at least 1 hour, or cover and refrigerate up to 1 day.
Prepare barbecue (medium-high heat). Grill pork until thermometer inserted into thickest part registers 140 to 145 degrees, about 6 mins per side. Transfer to platter. Let pork rest 15 mins. Cut pork crosswise into 1/2 inch thick slices and serve with chutney.

Cherry-Lime Cobbler with Vanilla Creme Fraiche Biscuits

This is like a strawberry short-cake, but with cherries. You can split the biscuits or not, it's your choice.

Bon Appetit, June 2008

6 Servings

Filling:
1/2 c. (packed)golden brown sugar
4 tsp cornstarch
pinch of salt
1/2 c. water
6 c. whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 lb. whole unpitted cherries)
1 tbsp fresh lime juice
3/4 tsp finely grated lime peel
Biscuits:
1 3/4 c. unbleached all purpose flour
1/4 c. plus 1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 c. creme fraiche or sour cream
1 1/2 tsp pure vanilla paste or 2 tsp vanilla extract
1/4 tsp finely grated lime peel
1 tbsp (about) milk

Filling: Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450 degrees. Stir brown sugar, cornstarch, and salt in large nonstick skillet; stir in 1/2 c. water. Stir over medium heat until sugar and cornstarch dissolve. Add cherries; bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low; simmer until mixture thickens, about 2 minutes. Remove from heat. Stir in lime juice and lime peel. Transfer filling to 11x7x2-inch glass baking dish. Place dish on rimmed baking sheet.
Biscuits: Whisk flour, 1/4 c. sugar, baking powder, and salt in medium bowl. Whisk creme fraiche, vanilla, and lime peel in small bowl. Add creme fraiche mixture to dry ingredients; stir with fork just until dough begins to come together. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2 inch thickness and cut out more dough rounds for a total of 6. Transfer rounds to another rimmed baking sheet; brush tops lighly with milk, then sprinkle with remaining 1 tbsp sugar. Place cherries on baking sheet in bottom third of oven and biscuits in top third of oven. Bake until cherries are bubbling and biscuits are golden, about 17 mins. Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.

Classic Sour Cherry Pie with Lattice Crust

This turned out so well. It was beautiful. The crust is amazing. I would use that recipe for another pie. If it's at all possible to find pitted cherries, buy them. Pitting cherries hurts after awhile. Or else buy a cherry pitter. I used a chopstick and dark sweet cherries (Bing) .

Bon Appetit, June 2008

8 Servings

Crust
2 1/2 c. unbleached all purpose four
1 tbsp sugar
3/4 tsp salt
1 c. (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
5 tbsp (or more) ice water

Filling
1 c. plus 1 tbsp sugar
3 tbsp cornstarch
1/4 tsp salt
5 c. whole pitted sour cherries or dark sweet cherries (about 2 lbs whole unpitted cherries)
1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries)
1/2 tsp vanilla extract
2 tbsp (1/4 stick) unsalted butter, cut into 1/2 inch cubes
1 tbsp (about) milk
Vanilla ice cream

Crust: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tbsp ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 mins. Can be made 2 days ahead. Keep chilled. Let dough soften slighly before rolling out.
Filling: Position rack in lower third of oven and preheat to 425 degrees. Whisk 1 c. sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out1 dough disk on floured surface to 12 inch round. Transfer to 9 inch glass pie dish. Trim dough overhand to 1/2 inch. Roll out second dough disk on floured surface to 12 inch round. Using large knife or pastry wheel with flouted edge, cut ten 3/4 inch wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhand to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tbsp sugar.
Place pie on rimmed baking sheet and bake 15 mins. Reduce oven temperature to 375 degrees. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Candied Espresso Walnuts

I made these and gave them out as gifts for Christmas. You should make some for yourself though!

Bon Appetit, December 2007

Total: 20 Minutes
4 cups

Nonstick vegetable oil spray
2/3 c. sugar
2 tbsp finely ground espresso coffee beans
1 tbsp instant espresso powder
1/2 tsp ground cinnamon
1/4 tsp coarse kosher salt
1 large egg white
4 c. walnut halves (about 12 oz)

Preheat oven to 325 degrees. Spray large rimmed baking sheet with nonstick spray. Whisk sugar and next 4 ingredients in small bowl. Whisk egg white in large bowl until frothy. Add walnuts; toss to coat. Sprinkle walnuts with espresso mixture and toss to coat. Spread coated walnuts on prepared sheet in single layer.
Bake 5 minutes. Slide spatula under walnuts to loosen from baking sheet and stir, rearranging in single layer. Bake until walnuts ane dry to touch, about 5 mins. longer. Loosen walnuts from sheet agin; cool on sheet.
Candied walnuts an be made 2 weeks ahead. Store in airtight container at room temperature.

Penne with Turkey, Sausage, Spinach, and Nutmeg

This is really good and easy. My father has made it a few times for church dinners-always with rave reviews.

Bon Appetit, December 2007

Prep: 30 Minutes
Total: 30 Minutes
6 Servings

1 tbsp extra-virgin olive oil
2 c. chopped onions
1 lb. ground turkey
1 lb spicy Italian turkey sausages, casings removed
3/4 tsp ground nutmeg
1 c. whipping cream
1 lb. penne
2 6-oz. bags fresh baby spinach leaves
3/4 c. freshly grated Asiago cheese or Parmesan cheese, divided

Heat oil in large deep skillet over medium-high heat. Add onions and saute until beginning to brown, about 7 mins. Add ground turkey and sausages. Saute until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 mins. Stir in nutmeg, then cream; bring to simmer. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 c. cooking liquid.
Add pasta to sauce. Cook over medium heat , adding spinach in batches and tossing until wilted. Stir in 1/2 c. cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 c. cheese; serve.

Spicy Peanut Soup with Chicken

This is a soup with West African roots. It's very different in taste.

Bon Appetit, December 2007

Prep: 35 Minutes
Total: 35 Minutes
4 Main-Course Servings

1 lb skinless boneless chicken breats halves, cut into 3/4 to 1 inch cubes
1 tbsp hot sauce
4 c. low-salt chicken broth
1/3 c. creamy peanut butter (do not use natural or old-fashioned)
2 tbsp tomato paste
5 tbsp butter
1 1/2 c. chopped onion
2 medium zucchini, trimmed, cut into 1/2-inch cubes
2 tbsp all purpose flour
1 c. drained canned diced tomatoes in juice

Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; saute until tender, about 8 mins. Add chicken and saute until no longer pink on outside, about 3 mins. Sprinkle with flour and cook 1 min, stirring occasionally.
Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 mins. Season soup to taste with salt and pepper. Serve.

Moroccan Chicken Pot Pie

This is one of my all-time favorite recipes. So easy. The ingredients are common, so you probably have them handy. It also tastes so yummy!

Bon Appetit December 2007

Prep: 30 Minutes
Total: 50 Minutes
6 to 8 Servings

1 1/2 lbs. skinless, boneless chicken breast halves, cut into 1-inch cubes
1 tsp paprika
1 tsp ground cumin
1/4 tsp ground cinnamon
1 lemon (I just use lemon juice)
3 tbsp butter
1 large onion, cut into 1/2-inch cubes
1 c. imported green olives, pitted, coarsely chopped (I leave these out)
1/3 c. golden raisins
2 tbsp all purpose flour
1 c. low-salt chicken broth
1 refrigerated pie crust (half of 15-oz package)

Preheat oven to 425 degrees. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds, Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tbsp. Add to chicken mixture; stir to blend.
Melt butter in large skillet over medium-high heat. Add onion, olives and raisins. Saute until onion is almost tender, about 4 mins. Add chicken mixture and stir 1 min. Sprinkle flour over; stir 1 min. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch diameter deep-dish glass pie dish.
Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 mins.

Roasted Broccoli with Asiago

I used Parmesan cheese instead of Asiago.

Bon Appetit, March 2008

4 Servings

1 1/2 lbs. (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
3 tbsp olive oil
1 c. grated Asiago cheese

Preheat oven to 450 degrees. Cut each crown of broccoli lengthwise into 4 spears. Place broccoli in large bowl; toss with olive oil and sprinkle with salt and pepper. Transfer broccoli to large rimmed baking sheet. Add grated Asiago cheese to same bowl. Roast broccoli until crisp-tender and stalks begin to brown, about 25 mins. Return broccoli to bowl with cheese. Using tongs, toss to coat.

Potato Soup with Kale and Chorizo

I didn't make the homemade croutons, but that would add a nice touch, I think.

Bon Appetit, March 2008

6 Servings

5 tbsp olive oil, divided
1 large onion, chopped, about 2 c.
8 oz. fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 tsp smoked paprika (I couldn't find it, used regular paprika)
1 1/2 lbs. russet potatoes, peeled, cut into 1/4 inch thick slices
8 c. low-salt chicken broth
1 1/2 lbs. kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 c. 1/2 inch cubes rustic bread

Heat 3 tbsp oil in large pot over medium heat. Add onion; cook until translucent, about 8 mins. Add chorizo and paprika; stir 1 min. Add potatoes and broth . Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving)
Meanwhile, heat 2 tbsp oil in large skillet over medium heat. Add bread cubes and saute until golden, about 10 mins. Sprinkle croutons with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature)
Divide soup among bowls, . Top with croutons and serve.

Mustard and Coriander Roasted Potatoes

I've been requested to make these multiple times for church dinners.

Bon Appetit, March 2008

6 Servings

1/4 c. Champagne vinegar (I used white wine vinegar)
2 tbsp mustard seeds
6 tbsp Dijon mustard
1 tbsp coriander seeds, crushed
Coarse kosher salt
3 lbs. russet potatoes, peeled, cut into 1 1/2-to 2-inch cubes
6 tbsp vegetable oil

Preheat oven to 425 degrees. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 mins.
Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 mins. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 mins.
Meanwhile, drizzle 6 tbsp oil over large rimmed baking sheet. Place sheet in oven 10 mins. to heat.
Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 mins. Turn potatoes; roast until browned and tender about 15 mins. longer. Season with coarse salt and pepper and serve hot.

Fresh Pasta with Favas, Tomatoes, and Sausage

I'm still exactly sure what Fava beans are, but I made this recipe without them and it was still pretty good. If I ever find them at the market, I'll have to try again.

Bon Appetit, May 2008

8 Servings

2 tbsp extra-virgin olive oil
1/2 c. finely chopped onion
2 large garlic cloves, coarsely chopped
1/8 tsp dried crushed red pepper
1/2 lb. Italian sausages, casings removed
1/4 c. dry white wine
1 3/4 c. chopped plum tomatoes
1 c. shelled fresh fava beans (from about 1 lb), blanched 3 mins. then peeled, or double-peeled frozen, thawed
3/4 lb. fresh pasta sheets, cut as desired, or dried egg fettuccine
2 tbsp finely grated Pecorino Romano cheese plus additional for passing (I think I used Parmesan)

Heat oil in large saucepan over medium heat. Add next 3 ingredients, Saute until onion is translucent, about 6 mins. Add sausages; break up with fork. Saute until brown, about 3 mins. Add wine; simmer 1 min. scraping up browned bits. Add tomatoes and fava beans. Saute until tomatoes soften, about 5 mins. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 c. pasta cooking liquid. Return pasta to same pot. Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 mins. Mix in 2 tbsp cheese. Transfer pasta to bowl. Serve, passing additional cheese.

Bacon and Swiss Chard Pasta

Good way to get your daily allotment of greens!

Bon Appetit, May 2008

Prep: 35 Minutes
Total: 35 Minutes
6 Servings

1 lb linguine
12 oz bacon, cut crosswise into 1/2 inch slices
1 very large red onion, laved, sliced (about 6 cups)
2 large bunches Swiss Chard, stemmed, chopped (about 12 cups)
1 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
2/3 c. grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 c. pasta cooking liquid.
Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tbsp bacon drippings from skillet. Add onion and saute over medium-high heat until softened, about 7 mins. Add swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 3 mins. Sprinkle vinegar over; cook 1 min.
Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

Roast Chicken Breast with Garbanzo Beans, Tomatoes, and Paprika

So easy and so good. Has a Mediterranean flavor. I've made it with regular paprika and smoked. Either way works, but the smoked paprika gives it more of a smoky flavor.

Bon Appetit, May 2008

Prep: 15 Minutes
Total: 35 Minutes
4 Servings

1/4 c. extra-virgin olive oil
4 garlic cloves, pressed
1 tbsp smoked paprika
1 tsp ground cumin
1/2 tsp dried crushed red pepper
1/2 c. plain yogurt or Greek yogurt
4 chicken breast halves with bones (I used boneless)
1 15-oz can garbanzo beans (chickpeas), drained
1 12-oz container cherry tomatoes
1 c. chopped fresh cilantro, divided

Preheat oven to 450 degrees. Mix first 5 ingredients in medium bowl. Pour 1 tsp spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tbsp spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 c. cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 c. cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Granola

I think this recipe is my grandmother's. My mother has been making it for years. It makes a large batch.

3 c. mixed nuts (any kind you'd like; almonds, cashews, sesame seeds, walnuts, etc.)
1 c. flour
1 c. wheatgerm
1 c. dry milk
5-6 c. old-fashioned oats
1 c. oil
1 c. honey
1 c. dried fruit (raisins, cherries, cranberries, etc.)

Preheat oven to 325 degrees. In a large bowl, mix nuts, flour, wheatgerm, dry milk, and oats. Slowly pour oil over mixture and mix by hand. Repeat with honey. Spread on a large oven pan. Bake for 1 hour, stirring every 15 minutes. When done, mix in dried fruit and let cool before putting granola in a large air-tight container.

Roast Pork Tenderloin with Mustard-Tarragon Sauces

Nice tenderloin recipe. You could cut it in half and use one tenderloin if you wanted. Or make both and have lots of left-overs.

Bon Appetit, 10/07

Prep Time: 30 Minutes
Total Time: 1 1/2 Hours
6 Servings

1 c. dry white wine
6 garlic cloves, pressed
1/4 c. olive oil
2 tbsp coarsely chopped fresh rosemary
1 tbsp coarsely chopped fresh thyme
8 whole allspice, crushed
2 12-oz pork tenderloins
5 tbsp Dijon mustard, divided
3/4 c. heavy cream
1/2 c. low-salt chicken broth
2 tbsp chopped fresh tarragon

Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 mins and up to 1 hour, turning bag occasionally.
Preheat oven to 375 degrees. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tbsp mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145 degrees, about 25 mins. Transfer pork to platter and let stand 10 mins.
Meanwhile, boil cream, broth, tarragon, and remaining 2 tbsp mustard in heavy medium saucepan until reduced to 1 c., whisking occasionally, about 10 mins. Season sauce to taste with pepper.
Slice pork crosswise into rounds and serve with sauce.

Bratwurst with Apples, Onion, and Sauerkraut

This is a nice recipe for a crisp autumn evening.

Bon Appetit 10/07

6 Servings

1 tsp caraway seeds
1 tsp fennel seeds
1 tbsp Wondra flour (I used the normal stuff)
1/2 tsp ground black pepper
4 c. sauerkraut (preferably fresh), rinsed, drained, squeezed dry (from one 32-oz jar)
1 large onion (about 1 lb) halved lengthwise, thinly sliced crosswise
3 large Golden Delicious apples (about 1 1/2 lbs total), peeled, cored, thinly sliced
6 whole smoked bratwurst (about 1 lb), pierced all over with skewer
4 bay leaves
1 c. beef broth
2 tbsp dry vermouth
2 tbsp ketchup
1 1/2 tbsp butter, melted
Pumpernickel bread or whole grain bread

Position rack in center of oven; preheat to 400 degrees. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2 inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil. Roast bratwurst 45 mins. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 mins. longer. Serve with bread.

Sweet Potato and Sausage Soup

The work in the preparation is worth the end result.

Bon Appetit 10/07

8 Servings

3 tbsp extra-virgin olive oil, divided
1 10-11 oz. fully cooked smoke Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4 inch thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 lbs. red-skinned sweet potatoes (yams, about 2 large) peeled, quartered lengthwise, cut crosswise into 1/4 inch thick slices
1 lb white -skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4 inch thick slices
6 c. low-salt chicken broth
1 9-oz. bag fresh spinach

Heat 2 tbsp oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 mins. Transfer sausage to paper towel to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 mins. Add all potatoes and cook until beginning to soften, sitrring often, about 12 mins. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 mins. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 mins. Stir in remaining 1 tbsp oil. Season with salt and peper. Divide among bowls and serve.

Banana Bread

This is a very good banana bread recipe I found online. Instead of walnuts, try chocolate chips.

1 Loaf, 4-6 servings

1 c. sugar
2-3 very ripe bananas
2 c. flour
1/2 tsp salt
1 egg
1/2 c. oil
1 tsp baking soda
butter, for pan
1/3 c. chopped walnuts (optional)

Preheat oven to 350 degrees. Butter pan. Peel bananas and mash with fork in a small bowl. In a different bowl mix the sugar, oil and egg until creamy yellow. Blend in the mashed bananas and add nuts if wanted. Add flour, baking soda, and salt. Destroy any lumps. Put the batter into a loaf pan and bake for 1 hour or until tooth pick comes out clean.

Curried Potato Salad

This is a nice different potato salad. Even my husband who normally won't eat potato salad liked it!

4 c. cubed potatoes, about 6 medium
water
1 tsp salt
1 tsp curry powder
3 tbsp vinaigrette dressing (I used balsamic)
2 tbsp lemon juice
1 tsp garlic salt
1/2 tsp salt
1/4 tsp curry powder
1/8 tsp pepper
3 hard cooked eggs (I left them out)
1 c. diced celery (I used onion instead)
1/2 c. chopped green bell pepper
1/2 c. mayonnaise

Place cubed potatoes in a large saucepan; cover with water and add 1 tsp salt and 1 tsp curry powder. Bring to a boil; cover and cook until tender but still firm, about 8 to 10 mins. Drain and let potatoes dry by shaking pan over low heat.
Place potatoes in a large bowl with the vinaigrette, lemon juice, garlic salt, 1/2 tsp salt, 1/4 tsp curry powder, and pepper; stir gently to coat. Cover and refrigerate to marinate for an hour or 2.
Dice hard cooked eggs and add to potatoes with celery, green pepper, and mayonnaise. Toss lightly and refrigerate to chill thoroughly.

Chocolate Zucchini Bread

Make sure you buy zucchini, not cucumber!

Makes 2 loaves

3 eggs
1 c. vegetable oil
2 c. sugar
1 tbsp vanilla extract
2 c. zucchini, peeled, shredded (about 1 medium)
2 1/2 c. all-purpose flour
1/2 c. baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon, ground
1/4 tsp baking powder

Preheat oven to 350 degrees.
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini.
Combine dry ingredients; add to zucchini mixture and mix well.
Pour into two greased 8-inch x 4-inch x 2-inch loaf pans. Bake for 1 hour or until bread tests done.

Potato and Asparagus Casserole

This recipe came from my grandmother. It was a hit with our family, so I tried it out with my husband's family. Even non-asparagus eaters will like it.

1 tbsp olive oil
5 potatoes, sliced
3/4 tsp salt
1/2 tsp black pepper
2 onions, chopped
1 lb. asparagus, cut into 1-inch pieces
4 tbsp butter
1/4 c. Parmesan cheese
6 slices American cheese

Preheat oven to 350 degrees. Put oil in 9x13 casserole dish. Layer the potatoes and scatter the onions and asparagus and sprinkle salt and pepper. Dot with butter and sprinkle with Parmesan cheese. Cover with foil and bake for 70 mins. Arrange the slices of cheese on top and cook for 2 mins.

Squash Casserole

This recipe came from my mother. She would make it with squash from her garden. Mix yellow squash and zucchini for a colorful dish.

4 to 6 servings

1 stick butter
5 squash
1 large onion
1 c. sour cream
1 c. shredded carrots
1 c. cream of chicken soup
1 (16 oz) package of stuffing mix
Parmesan cheese

Preheat oven to 350 degrees. Cook squash and onion together. Drain well. Mix sour cream, soup and carrots in a large bowl. Add drained squash and onion. Mix butter and stuffing mix in a separate bowl. Put half of stuffing on bottom of casserole. Add squash mixture. Sprinkle with Parmesan cheese. Top with remaining stuffing. Bake for 25 to 30 mins.

Peanut Butter & Chocolate Chip Cookies

This recipe is from a woman at church. Delicious chewy cookies.

2 1/2 c. flour
1 1/2 tsp baking soda
1 c. sugar
1 c. brown sugar
1 c. butter
1 c. peanut butter
2 eggs
1 tbsp vanilla
1/2 bag chocolate chips
1/2 bag peanut butter chips


Preheat oven to 350 degrees. Combine flour and baking soda in a large bowl. In a separate bowl, cream sugar and brown sugar with butter and peanut butter. Add eggs and vanilla. Mix sugar mixture into flour mixture. Add chips and bake for 8-10 mins. or until light brown.

Herbed Potato Packet

When I made this, some of the potatoes didn't get soft enough. When in doubt, add more time.

Good Housekeeping, July 08

Active Time: 15 minutes
Total Time: 45 minutes

6 servings

2 tbsp olive oil
2 cloves garlic, crushed with press
1 tbsp chopped fresh thyme leaves
1/4 c. loosely packed fresh paresley leaves, chopped
salt and pepper
2 lbs. med. red potatoes, cut into 1 inch chunks

Prepare outdoor grill for covered, direct grilling on medium.
In large bowl, combine oil, garlic, thyme, parsley, 1/2 tsp salt, and 1/4 tsp coarsely ground black pepper. Add potatoes and toss until coated.
Using 18-inch-wide heavy-duty foil, layer two 20" by 18" sheets to make a double thickness. Spray with nonstick cooking spray. Place potato mixture on center of stacked foil. Bring long sides of foil up and over potato mixture and fold over several times to seal will. Fold ends to seal in juices, making sure not to fold in too far in order to leave room for heat circulation inside.
Place foil packet on hot grill grate. Cover grill and cook potatoes 30 mins. or until fork-tender, turning packet over once.
To serve, carefully open 1 end of foil packet first to allow steam to escape, then open top of packet. Serve potatoes in packet or spoon into serving bowl in you like.

Tomato, Basil, & Fresh Mozzarella Pizza

This is a grilled pizza. You need to be able to work quickly, so have everything ready and laid out. I haven't found fresh dough, so I used frozen.

Active Time: 20 minutes
Total Time: 26 minutes

4 Servings

1 lb. fresh pizza dough
6 oz. fresh mozzarella cheese, thinly sliced
4 plum tomatoes, sliced
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/2 c. sliced fresh basil leaves
1 tbsp extra virgin olive oil

Prepare outdoor grill for covered, direct grilling on medium-low.
Cut dough into 4 equal pieces. On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8 inch thickness. (Edge does not need to be even.) On same cookie sheet, repeat with another piece of dough. Repeat with a second oiled cookie sheet and remaining dough.
Place all 4 pieces of dough, oiled side down, on hot grill grate. Cook 2 to 3 mins. or until grill marks appear on underside (dough will stiffen and puff).
With tongs, turn crusts over. Working quickly, arrange cheese, tomatoes, salt and pepper on each crust. Cover grill and cook pizzas 3 to 4 mins. longer or until undersides are evenly browned and cooked through. Transfer to cutting board; sprinkle tops of pizzas with basil and drizzle with oil.

Ginger Chicken with Rice Noodles

This was good, but I don't think I bought the correct rice noodles. I'll have to try again sometime.

Speaking of Women's Health

Total Time: 27 mins.
4 Servings

2 limes
4 tbsp very finely chopped green onion
3 tsp grated fresh ginger
8 cloves garlic, minced
2 tsp olive oil
1/4 tsp salt
4 4-oz. skinless, boneless chicken breast halves
4 oz. dried rice noodles
2 tsp packed brown sugar
1 c. shredded carrots
4 tbsp snipped fresh cilantro
4 tbsp coarsely chopped peanuts

In a small bowl combine green onion, ginger, 7 cloves of garlic, olive oil and salt. Rub ginger mixture evenly onto both sides of chicken. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 mins. turning once. Thinly slice chicken diagonally; keep warm. Meanwhile, cook noodles in a large saucepan in boiling water for 3 to 4 mins or just until tender, drain. Finely shred two tsp lime peel. Squeeze 2 tbsp juice from lime; set peel and juice aside. In a medium bowl stir together reserved lime peel and juice, brown sugar and the remaining 1 clove garlic until sugar is dissolved. Add hot cooked noodles, carrot, cilantro and peanuts; toss gently to coat. Spoon hot noodle mixture onto plates; arrange chicken slices on top. Serve immediately.

Baked Fish with Curried Pecan Topping

Really easy. I always use tilapia. The original recipe calls for sea bass.

Cooking for Health

4 Servings

1/3 c. finely chopped pecans (about 1 1/2 oz)
1/3 c. fresh French breadcrumbs
1 tbsp finely chopped onion
1 garlic clove, pressed
1 tsp curry powder
1/2 tsp ground cumin
pinch of cayenne pepper
1 tbsp vegetable oil
1 egg white
4 6-oz fish fillets

Preheat oven to 350 degrees. Mix first 7 ingredients in 8x8x2 inch glass baking dish. Add oil; stir to blend. Bake until pecan mixture is light golden, about 8 mins. Transfer pecan mixture to plate and cool. Increase oven temperature to 450 degrees.
Beat egg white in medium bowl until foamy. Dip fish fillets 1 at a time into egg white, then into pecan mixture, coating both sides. Arrange fish in same baking dish. Sprinkle with salt and pepper. Press any excess pecan mixture atop fish fillets. Bake until fish is opaque in center, about 12 mins and serve.

Corn and Wild Rice Soup with Smoked Sausage

This soup is now known as "Carrie's Soup". My father found it in Bon Appetit years ago and it quickly became a family favorite. My parents served it to my future husband and then again for the future in-laws 2 nights before we were married. Since then I have made it for many church dinners and holidays.

Bon Appetit Nov. 95

12 Servings

12 1/2 c. (or more) canned low-salt chicken broth
1 1/4 c. wild rice (about 7 1/2 oz)
6 1/4 c. frozen corn kernels (about 2 1/2 lbs) thawed
2 tbsp vegetable oil
10 oz fully cooked smoked sausage (such as kielbasa) cut into 1/2 inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 c. half and half
chopped fresh chives or parsley

Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 mins.
Meanwhile, blend 3 3/4 c corn and 1 1/2 c chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and saute until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 mins. Add remaining 6 c. chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 mins.
Add cooked wild rice, corn puree and remaining 2 1/2 c corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 mins longer. Mix in half and half. Thin soup with more chicken broth if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing)
Ladle soup into bowls. Garnish with chives and parsley and serve.

Holiday Brie Appetizer

I remember my mother making this type of appetizer so I searched and found this recipe online. When I made it, I used the extra pieces of dough to make into holly leaves and berries. I used food coloring to paint them red and green. Makes a very festive and impressive appetizer. Serve with crackers.

1 sheet (1/2 package) frozen puff pastry dough
1 egg
3/4 c. apricot preserves
2 tbsp orange juice
1/3 c. dried cranberries
1/4 c. toasted sliced almonds
1 Brie cheese, about 13 oz.
Water crackers

Allow the pastry sheet to thaw in the package about 30 mins, until pliable. Preheat the oven to 400 degrees. In a small bowl, beat the egg with 1 tsp water to make egg wash. Set aside.
Lightly flour a large wooden cutting board and roll out the pastry dough into a 14-inch square. Cut off the corners to make a circle. Save the extra dough to cut into decorative shapes for a garnish.
Spread apricot preserves onto the pastry, leaving a 2-inch margin around all edges.
Pour the orange juice into a small glass dish and add the cranberries, allowing them to absorb the flavor of the orange juice for about five minutes, until the cranberries are soft. Drain the cranberries. Arrange them evenly on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top of the almonds.
Brush the edges of the puff pastry with the egg wash. Completely seal the Brie in the puff pastry. Seal the edges by brushing the egg wash on one edge, as if you are gluing edges together.
Spray a baking sheet with vegetable oil cooking spray. Place the brie seam side down on the sheet. Decorate the top with cutouts from scraps of dough.
Bake for 20 mins. Aloow to sit for at least 30 mins. before serving; the cheese will be runny if cut too early.

Key Lime Pie

This is a low-fat version of the classic recipe. Tastes just as good with less guilt. You could use a prepared graham cracker crust if you'd like.

Good Housekeeping Aug. 08

Total Time: 20 mins. plus chilling
10 Servings

1 1/4 c. low-fat graham cracker crumbs
4 tbsp tans-fat free vegetable oil spread (60% to 79% oil)
1 tbsp sugar
1/8 tsp salt
1/3 c. cold water
1 env. unflavored gelatin
20 to 22 Key limes or 4 to 5 regular limes
1 can (14 oz) fat-free sweetened condensed milk
1 1/2 c. plain fat-free yogurt

Preheat over to 375 degrees F. In 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten. With hand , press onto bottom and up sides of pie plate. Bake 10-12 minutes, until golden. Cool until ready to fill.
Meanwhile, to 1-quart saucepan, add water; sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring, Remove from heat.
From limes, grate 2 tsp peel and squeeze 1/2 c. juice; if using Key limes, don not use grated peel- it will make filling taste bitter. In bowl, whisk lime peel and juice, milk, and yogurt. Whisk in gelatin mixture.
Spoon filling into crust. Cover; refrigerate at least 2 hours to set.

Curried Chicken Salad

Great summer salad. I like to add slivered almonds. I did not have celery or fresh ginger when I made it and it still takes delicious.

Good Housekeeping

4 Servings

Active Time: 15 mins.
Total Time: 35 mins.

1 1/2 lbs. skinless, boneless chicken-breast halves
1 med. onion, cut into quarters
salt
1/4 c. plain nonfat yogurt
1/4 c. light mayonnaise
1 tbsp fresh lime juice
1 1/2 tsp curry powder
1 tsp. grated peeled fresh ginger
1 1/4 c. seedless red grapes, each cut in half
2 stalks celery, thickly sliced
1 bag (10 oz.) cut-up hearts of romaine

Place chicken breasts in deep 12-inch skillet. Add onion quarters, 1/4 tsp salt, and enough water to cover chicken; heat to boiling on high, Remove skillet from heat; cover and let chicken sit in poaching liquid 20 mins or until chicken loses its pink color throughout. Transfer chicken to cutting board; cool until easy to handle.
Meanwhile, in large bowl, whisk yogurt, mayonnaise, lime juice, curry powder, ginger, and 1/4 tsp salt until blended. Stir in grapes and celery.
Cut chicken into 1/2 inch chucks and add to mixture in bowl; toss to coat. Serve salad right away, or cover and refrigerate to serve chilled. Spoon chicken salad onto romaine to serve.

Pecan-Crusted Salmon

If you can get skinless salmon, that's easier. If not, use a sharp knife to remove the skin. Start at the tail end, make a 45 degree angle cut in the meat to the skin. Insert knife and angle it flat against the skin. Hold the skin taut with one hand and slide the knife along. As you push the knife away from you, pull skin toward you.

A Taste of Home Cookbook

4 Servings

4 salmon fillets (about 6 oz each)
2 c. milk
1 c. finely chopped pecans
1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp seasoned salt
2 tsp pepper
3 tbsp vegetable oil

Preheat oven to 400 degrees F.
Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain.
Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing in the fish.
In a large skillet, brown salmon in oil over medium-high heat. Transfer to 15-in. x 10-in. x 1 -in. baking pan coated with nonstick cooking spray. Bake for 8-10 mins. or until fish flakes easlily with a fork.

Curried Fish

Easy and delicious. I always use tilapia, but the original recipe calls for red snapper, cod, haddock or flounder. I usually cut the recipe in half and leave out the celery.

A Taste of Home Cookbook

6 servings

1-1/2 lbs tilapia
2 medium onions, chopped
2 celery ribs, chopped
1 tbsp butter
1 tsp curry powder
3/4 tsp salt
1/4 c. milk

Preheat oven to 350 degrees F. Place fish in a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, saute onions and celery in butter until tender. Add curry powder and salt; mix well, Remove from the heat; stir in milk.
Spoon over fish. Bake, uncovered for 25 mins or until fish flakes easily with a fork.

Caramelized Pork Slices

I love pork tenderloin, no matter how it's prepared. It's such an easy and delicious meat to serve. But this recipe caramelizes the pork- it's like eating candy!

A Taste of Home Cookbook

4 servings

1 pork tenderloin ( 1 lb), cut into 1-inch slices
2 tsp canola oil
2 garlic cloves, minced
2 tbsp brown sugar
1 tbsp orange juice
1 tbsp molasses
1/2 tsp salt
1/4 tsp pepper

Flatten pork slices to 1/2 inch thickness. In a nonstick skillet, brown pork in oil over medium-high heat. Remove and keep warm.
In the same skillet, saute garlic for 1 min.; stir in the brown sugar, orange juice, molasses, salt and pepper. Return pork to pan; cook, uncovered, for 3-4 mins or until pork is no longer pink.

Cincinnati Chili

A delicious sweet and savory chili. Serve over spaghetti or rice (or both!). Make sure you allow enough time for it to simmer so it doesn't taste gritty. I have halved the recipe because it lasts the 2 of us a long time, but feel free to double it.

A Taste of Home Cookbook

4 servings

1 lb ground beef
2 medium onions, chopped
3 garlic cloves, minced
1 can (16 oz) kidney beans, rinsed and drained
1 can (14 oz) crushed tomatoes
1/8 c. white vinegar
1/8 c. baking cocoa
1 tbsp chili powder
1 tbsp Worcestershire sauce
2 tsp ground cinnnamon
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp ground allspice
1 tsp hot pepper sauce
1 bay leaf
1/2 tsp sugar
salt and pepper to taste
shredded cheddar cheese, sour cream, chopped tomatoes and green onions

In a Dutch oven or soup kettle (or large saucepan), cook beef, onions, and garlic over medium heat until meat is no longer pink; drain.
Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
Discard bay leaf. Serve over spaghetti or rice. Garnish with cheese, sour cream, tomatoes and onions.

Lentil Soup

Really easy. If I run out of chicken broth, I just use water. You can use canned tomatoes instead of fresh as well.

The Taste of Home Cookbook

8 Servings

1 c. dried lentils, rinsed
6 c. chicken broth
2 c. chopped onion
1 garlic clove, minced
1 tbsp vegetable oil
2 1/2 c. chopped fresh tomatoes
1 c. sliced carrots
1/2 tsp dried thyme
1/4 tsp dried marjoram

In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 mins.
Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 mins. longer or until lentils and vegetables are tender.

Blackened Santa Fe Chicken

Delicious!

Fix It Quick. Favorite Brand Name Weeknight Meals.

Prep Time: 15 mins
Cook Time: 12 mins
4 Servings

1 1/2 c. French's French Fried Onions, divided
1/4 c. chopped fresh cilantro
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp salt
4 boneless skinless chicken breast halves
1 egg, beaten
1 c. (4 oz) shredded taco blend cheese
1 c. mild salsa
Garnish: cilantro sprigs (optional)

Finely crush 1 c. French Fried Onions. Place in pie plate; stir in cilantro, chili powder, cumin and salt. Reserve remaining onions.
Dip chicken into beaten egg, then into crumb mixture, pressing gently to coat lightly.
Heat 2 tbsp oil in nonstick skillet over medium-high heat. Add chicken and saute 10 mins. or until chicken is no longer pink in center, turning once. Sprinkle with cheese and remaining onions. Cook, covered, until cheese melts. Serve with salsa and garnish with cilantro sprigs, if desired.

Apple Curry Chicken

I always make this with rice. Make sure to start the rice before or right when you start cooking (unless it's minute rice). I changed the recipe a little in its preparation from the original. I'm not too picky on the apple, whatever I have at the time seems to work. Look for mango chutney in the Asian food section of the supermarket. I really like the India Select brand.

Fix It Quick. Favorite Brand Name Weeknight Meals. Delmarva Poultry Industry, Inc.

4 Servings

4 boneless, skinless chicken breast halves
1 1/2 tsp curry powder, divided
1/4 tsp salt
4 tsp vegetable oil, divided
1 Golden Delicious apple, peeled, chopped
1/3 c. chopped onion
1/2 c. mango chutney, chopped
1/3 c. water
Hot cooked couscous or rice (optional)

Cut chicken into 1 inch cubes. In a large bowl, sprinkle chicken with half of curry powder and salt. In nonstick skillet, place 2 tsp oil and heat to medium-high heat. Add chicken and cook, stirring, 3 mins. until brown and fork tender. Remove chicken to bowl, keep warm. To same skillet, add remaining 2 tsp oil and heat to medium-high heat. Add apples and onion and cook, stirring, 2 to 3 mins or until apple and onion are almost tender. Stir in chutney, water, and remaining curry powder; heat to boiling and boil 1 min to thicken slightly. Take off heat and add chicken and stir. Serve over rice.

Bayou-Style Pot Pie

Comfort food. I used chicken breast instead of thigh and it worked fine.

Fix It Quick. Favorite Brand Name Weeknight Meals

4 Servings
Prep and Cook Time: 28 mins.

1 tbsp olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 1/2 tsp minced garlic
8 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 can (14 1/2 oz) stewed tomatoes, undrained
8 oz fully cooked smoked sausage or kielbasa, thickly sliced
3/4 tsp hot pepper sauce or to taste
2 1/4 c buttermilk baking mix (like bisquick)
3/4 tsp dried thyme leaves
1/8 tsp black pepper
2/3 c milk

Preheat oven to 450 degrees F. Heat oil in medium ovenproof skillet over medium-high heat until hot. Add onion, bell pepper and garlic. Cook 3 mins, stirring occasionally.
Add chicken and cook 1 min. Add tomatoes with juice, sausage and hot pepper sauce. Cook, uncovered, over medium-low heat 5 mins.
While chicken is cooking, combine baking mix, thyme and black pepper. Stir in milk. Drop batter by heaping tablespoonfuls in mounds over chicken mixture. Bake 14 mins. or until biscuits are golden brown and cooked through and chicken mixture is bubbly.

Roasted Broccoli

If you're used to eating frozen broccoli, you have to try this. It tastes so much better! A great nutty flavor and melt-in-your-mouth texture.

4 servings

1 1/2 lbs. broccoli, stems removed, tops cut into large florets
3 tbsp. extra-virgin olive oil
salt
pepper

Preheat oven to 400 degrees. Place broccoli on large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 mins. Transfer broccoli to large bowl. Serve warm or at room temperature.

Lentil Chili with Cumin and Green Onions

Easy and perfect for a cold evening!

Bon Appetit Feb. 08

4 servings

2 tsp olive oil
1/2 c. chopped onion
2 garlic cloves, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano leaves
1/8 tsp cayenne pepper
4 c. (or more) water
1 c. dried brown letils, rinsed
1/2 c tomato puree
1/3 c plus 2 tbsp chopped green onions

Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 mins. Add garlic and saute 30 sec. Add chili powder, ground cumin, oregano leaves, and cayenne pepper; stir 30 sec. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 mins. Sitr in 1/3 c green onions. Season chili to taste with salt and pepper. Can be made 2 days ahead, Cover and chill. Rewarm in saucepan over medium heat, stirring occasionally, before continuing.
Divide chili among 4 bowls. Sprinkle with remaining 2 tbsp green onions and serve.