This was very easy to make on the George Foreman Grill. It would work well on an outdoor grill as well. Good flavor.
Favorite Brand Name Weeknight Meals, pg. 160
6 Servings
1/2 c. chopped onion
1/3 c. lime juice
6 cloves garlic, coarsely chopped
1 tsp dried oregano leaves
1 tsp ground cumin
1/2 tsp dried thyme leaves
1/4 tsp ground red pepper
6 boneless skinless chicken breasts
3 tbsp chopped fresh cilantro
Combine onion, lime juice and garlic in food processor. Process until onion is finely minced. Transfer to resealable food storage bag. Add oregano, cumin, thyme and red pepper; knead bag until blended. Place chicken in bag; press out air and seal. Turn to coat chicken with marinade. Refrigerate 30 minutes or up to 4 hours.
Spray grid with nonstick cooking spray. Prepare grill for direct cooking. Remove chicken from marinade; discard marinade. Place chicken on grill 3 to 4 inches from medium-hot coals. Grill 5 to 7 minutes on each side or until chicken is no longer pink in center. Transfer to clean serving platter and sprinkle with cilantro.
Thursday, January 29, 2009
Tuesday, January 27, 2009
Indian Cauliflower Curry Stew
A hearty, meatless one-dish dinner.
Good Housekeeping, January 2009
Active Time: 25 minutes
Total Time: 50 Minutes
8 Main-dish servings
1 tbsp olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 1/2 c. brown rice
1 tbsp finely chopped peeled fresh ginger
1 tbsp curry powder
salt
2 1/2 c. vegetable broth
1 med. head cauliflower (2 lbs) cut into sm. florets (4 1/2 c.)
2 cans (15-19 oz each) garbanzo beans (chickpeas), rinsed and drained
1/2 c. loosely packed fresh cilantro leaves, chopped
1/4 c. plain low-fat yogurt plus additional for serving
In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
Meanwhile, prepare rice as label directs; keep warm.
Stir ginger, curry, and 3/4 tsp salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir chopped cilantro and 1/4 c. yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like.
Makes about 8 cups.
Good Housekeeping, January 2009
Active Time: 25 minutes
Total Time: 50 Minutes
8 Main-dish servings
1 tbsp olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 1/2 c. brown rice
1 tbsp finely chopped peeled fresh ginger
1 tbsp curry powder
salt
2 1/2 c. vegetable broth
1 med. head cauliflower (2 lbs) cut into sm. florets (4 1/2 c.)
2 cans (15-19 oz each) garbanzo beans (chickpeas), rinsed and drained
1/2 c. loosely packed fresh cilantro leaves, chopped
1/4 c. plain low-fat yogurt plus additional for serving
In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
Meanwhile, prepare rice as label directs; keep warm.
Stir ginger, curry, and 3/4 tsp salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir chopped cilantro and 1/4 c. yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like.
Makes about 8 cups.
Monday, January 26, 2009
Lentil Stew with Butternut Squash
Delicious! My new favorite lentil recipe. Next time I make it, I'm buying the pre-cut squash because I now have 2 blisters on my hand! This is a slow cooker recipe and I started it before church. A great aroma to come home to; it made our mouths water.
Good Housekeeping, January 2009
Active Time: 20 minutes
Slow-cook Time: 8 hours
8 Main-dish servings
3 large stalks celery, cut into 1/4 inch thick slices
1 large onion (12 oz) chopped
1 large butternut squash (2 1/2 lbs) peeled, seeded, and cut into 1 inch chunks
1 bag (1 lb) brown lentils
4 c. water
1 can (14 oz) vegetable broth (1 3/4 c.)
1/2 tsp dried rosemary
salt and pepper
1 oz. Parmesan or Romano cheese, shaved with vegetable peeler
1/4. c. loosely packed fresh parsley leaves, chopped
In 4 1/2 to 6 quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp salt, and 1/4 tsp pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
To serve, spoon lentil stew into serving bowls, top with Parmesan shavings, and sprinkle with chopped parsley.
Makes about 11 1/2 cups.
Good Housekeeping, January 2009
Active Time: 20 minutes
Slow-cook Time: 8 hours
8 Main-dish servings
3 large stalks celery, cut into 1/4 inch thick slices
1 large onion (12 oz) chopped
1 large butternut squash (2 1/2 lbs) peeled, seeded, and cut into 1 inch chunks
1 bag (1 lb) brown lentils
4 c. water
1 can (14 oz) vegetable broth (1 3/4 c.)
1/2 tsp dried rosemary
salt and pepper
1 oz. Parmesan or Romano cheese, shaved with vegetable peeler
1/4. c. loosely packed fresh parsley leaves, chopped
In 4 1/2 to 6 quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp salt, and 1/4 tsp pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
To serve, spoon lentil stew into serving bowls, top with Parmesan shavings, and sprinkle with chopped parsley.
Makes about 11 1/2 cups.
Monday, January 19, 2009
Zucchini and Pepper Ciambotta
Ciambotta is a vegetable stew whose ingredients can vary according to whatever you have on hand. This made a good meal when it was cold outside with a loaf of fresh Italian bread. It could also be served along roasted chicken, fish, or meat.
February, 2009 Good Housekeeping
Active Time: 35 minutes
Total Time: 1 hour
6 Servings (main-dish)
2 tbsp extra virgin olive oil
1 large onion (10 to 12 oz) chopped
2 sm. bulbs fennel ( 1 lb. each) trimmed of stems and tough outer layers, thinly sliced
1 large red pepper (8 to 10 oz ) cut into 1 inch pieces
3 cloves garlic, finely chopped
1 can ( 28 oz) while tomatoes in juice
4 med. zucchini (8 oz each) cut into 1/2 inch chunks
1 lb. green beans, trimmed and cut into 1 inch chunks
salt
2/3 c. loosely packed fresh basil leaves, thinly sliced
In 5 to 6 quart Dutch oven, heat oil on medium until hot. Add onion and fennel, cook 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add pepper and garlic, and cook 5 to 7 minute or until pepper is tender-crisp.
Add tomatoes with their juice, zucchini, green beans, and 1/2 tsp salt; heat to boiling on medium-high , stirring and breaking up tomatoes with side of spoon. reduce heat to medium-low; cover and simmer 25 to 30 minutes or until all vegetables are very tender. Stir in all but 2 tbsp basil, top with remaining basil to serve.
February, 2009 Good Housekeeping
Active Time: 35 minutes
Total Time: 1 hour
6 Servings (main-dish)
2 tbsp extra virgin olive oil
1 large onion (10 to 12 oz) chopped
2 sm. bulbs fennel ( 1 lb. each) trimmed of stems and tough outer layers, thinly sliced
1 large red pepper (8 to 10 oz ) cut into 1 inch pieces
3 cloves garlic, finely chopped
1 can ( 28 oz) while tomatoes in juice
4 med. zucchini (8 oz each) cut into 1/2 inch chunks
1 lb. green beans, trimmed and cut into 1 inch chunks
salt
2/3 c. loosely packed fresh basil leaves, thinly sliced
In 5 to 6 quart Dutch oven, heat oil on medium until hot. Add onion and fennel, cook 15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add pepper and garlic, and cook 5 to 7 minute or until pepper is tender-crisp.
Add tomatoes with their juice, zucchini, green beans, and 1/2 tsp salt; heat to boiling on medium-high , stirring and breaking up tomatoes with side of spoon. reduce heat to medium-low; cover and simmer 25 to 30 minutes or until all vegetables are very tender. Stir in all but 2 tbsp basil, top with remaining basil to serve.
Baked Snapper with Peppers & Mushrooms
A new favorite fish recipe. I, of course, switched out the snapper for tilapia and it worked very well. Travis and I aren't huge mushroom fans, so I left those out entirely. I couldn't find fresh thyme leaves at the grocery store, so I just used dried thyme. But the rest is done according to the recipe!
February 2009, Good Housekeeping
Active Time: 20 minutes
Total Time: 40 minutes
6 Servings
1 tbsp olive oil
2 med. orange and/or yellow peppers (4 to 5 oz each), thinly sliced
1 med. onion (6 to 8 oz) chopped
1 pkg (10 oz) sliced mushrooms
1/2 c. dry white wine
1 tsp fresh thyme leaves, chopped, plus additionally thyme leaves for garnish
6 skinless, boneless snapper, sole, or flounder fillets (4 oz each)
2 tbsp fresh lemon juice
salt and pepper
Preheat oven to 450. In 12-inch skillet, heat oil on medium until hot. Add peppers and onion, and cook 10 minutes or until tender, stirring often. Add mushrooms, wine and thyme; cook on medium-high 3 minutes, stirring frequently.
Meanwhile, spray 13 by 9 glass or ceramic baking dish with nonstick cooking spray. Arrange fillets in baking dish, folding under narrow ends. Sprinkle with lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.
Spoon hot vegetable mixture from skillet on top of fish in baking dish. Bake fish 15 to 18 minutes or until opaque throughout. Garnish with thyme leaves if you like.
February 2009, Good Housekeeping
Active Time: 20 minutes
Total Time: 40 minutes
6 Servings
1 tbsp olive oil
2 med. orange and/or yellow peppers (4 to 5 oz each), thinly sliced
1 med. onion (6 to 8 oz) chopped
1 pkg (10 oz) sliced mushrooms
1/2 c. dry white wine
1 tsp fresh thyme leaves, chopped, plus additionally thyme leaves for garnish
6 skinless, boneless snapper, sole, or flounder fillets (4 oz each)
2 tbsp fresh lemon juice
salt and pepper
Preheat oven to 450. In 12-inch skillet, heat oil on medium until hot. Add peppers and onion, and cook 10 minutes or until tender, stirring often. Add mushrooms, wine and thyme; cook on medium-high 3 minutes, stirring frequently.
Meanwhile, spray 13 by 9 glass or ceramic baking dish with nonstick cooking spray. Arrange fillets in baking dish, folding under narrow ends. Sprinkle with lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.
Spoon hot vegetable mixture from skillet on top of fish in baking dish. Bake fish 15 to 18 minutes or until opaque throughout. Garnish with thyme leaves if you like.
Whole Wheat Penne Genovese
Good one-pot meal! Makes a lot and it's very filling. You get to make your own pesto (easy).
February, 2009 Good Housekeeping
Active Time: 20 Minutes
Total Time: 30 Minutes
6 Servings
12 oz. whole wheat penne or rotini
1 1/2 c. packed fresh basil leaves
1 clove garlic
3 tbsp water
3 tbsp extra virgin olive oil
salt and pepper
1/2 c. freshly grated Parmesan cheese
1 sm onion (4 to 6 oz) chopped
1 can (15-19 oz) white kidney beans (cannellini), rinsed and drained
1 pt. grape tomatoes (red, yellow, and orange mix if available), each cut into quarters
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
Meanwhile, make pesto; In food processor with knife blade attached, blend basil, garlic, water, 2 tbsp oil, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add parmesan; pulse to combine, Set aside.
n 12-inch skillet, heat remaining 1 tbsp oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
Reserve 1/4 c. pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
February, 2009 Good Housekeeping
Active Time: 20 Minutes
Total Time: 30 Minutes
6 Servings
12 oz. whole wheat penne or rotini
1 1/2 c. packed fresh basil leaves
1 clove garlic
3 tbsp water
3 tbsp extra virgin olive oil
salt and pepper
1/2 c. freshly grated Parmesan cheese
1 sm onion (4 to 6 oz) chopped
1 can (15-19 oz) white kidney beans (cannellini), rinsed and drained
1 pt. grape tomatoes (red, yellow, and orange mix if available), each cut into quarters
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
Meanwhile, make pesto; In food processor with knife blade attached, blend basil, garlic, water, 2 tbsp oil, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add parmesan; pulse to combine, Set aside.
n 12-inch skillet, heat remaining 1 tbsp oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
Reserve 1/4 c. pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
Thursday, January 15, 2009
Mac and Two Cheeses with Caramelized Shallots
Amazing! The goat cheese makes it so creamy and shallots (and onions that I added) are the perfect topping.
December 2008, Bon Appetit
Prep: 40 minutes
Total: 55 minutes
6 Servings
3 tbsp butter plus more for baking dish
3 c sliced large shallots (about 6) I didn't have enough so I added onions
8 oz small elbow macaroni (2 c)
1 1/4 c. half and half
2 1/2 tsp hot sauce (such as Cholula) I only got a hint of this, I'll add a little more next time.
2 c. (packed) coarsely grated extra sharp cheddar cheese (about 8 oz)
1 1/2 tbsp all purpose flour
2/3 c. crumbled soft fresh goat cheese
Preheat oven to 400. Butter 11x7x2-inch glass baking dish. Melt 3 tbsp butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan.
Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer about 2 minutes. Mix in pasta. Season with salt and pepper.
Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.
December 2008, Bon Appetit
Prep: 40 minutes
Total: 55 minutes
6 Servings
3 tbsp butter plus more for baking dish
3 c sliced large shallots (about 6) I didn't have enough so I added onions
8 oz small elbow macaroni (2 c)
1 1/4 c. half and half
2 1/2 tsp hot sauce (such as Cholula) I only got a hint of this, I'll add a little more next time.
2 c. (packed) coarsely grated extra sharp cheddar cheese (about 8 oz)
1 1/2 tbsp all purpose flour
2/3 c. crumbled soft fresh goat cheese
Preheat oven to 400. Butter 11x7x2-inch glass baking dish. Melt 3 tbsp butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan.
Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer about 2 minutes. Mix in pasta. Season with salt and pepper.
Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.
Farfalle with Golden Beets, Beet Greens, and Pine Nuts
I couldn't find golden beets, so I used red, but it turns the pasta pink. When I picked this recipe I had never tried a beet before and I didn't know that Travis hates beets. Well, the beets were ok, but I threw out a bunch of them and just ate the rest. The beets do give the pasta a little beet flavor, but it was mild and if I did it again I think I would boil the beets whole to flavor the water for the pasta and then throw them out. We did like the beet greens. Of course, if you're a big fan of beets, you'll love it the way it is!
February 2009, Bon Appetit
4 to 6 Servings
1/3 c. pine nuts
4 tbsp extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1 inch-wide strips
12 oz farfalle (bow-tie pasta)
1/3 c. grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tbsp oil and onions to same skillet and saute until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tbsp oil over; cover and cool until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. stirring occasionally. Drain, reserving 1 c pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 c Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
February 2009, Bon Appetit
4 to 6 Servings
1/3 c. pine nuts
4 tbsp extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1 inch-wide strips
12 oz farfalle (bow-tie pasta)
1/3 c. grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tbsp oil and onions to same skillet and saute until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tbsp oil over; cover and cool until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. stirring occasionally. Drain, reserving 1 c pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 c Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.
Special Sunday Roast Chicken
I loved the vegetables-they were so good and the chicken was so moist!
February 2009 Bon Appetit
4 to 6 Servings
1 12-oz. unpeeled russet potato, well scrubbed, cut into 1-inch cubes
1 12-oz. yam (red-skinned sweet potato), peeled, cut into 1 1/2 inch cubes
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2 inch pieces
3 medium parsnips, peeled, cut into 1 1/2 inch pieces
1 1/2 tbsp extra-virgin olive oil
3 tbsp unsalted butter, room temperature
2 tbsp finely chopped fresh sage
1 garlic clove, pressed
1 4-lb organic chicken
1 tsp coarse kosher salt
8 c. coarsely torn red or green mustard greens
1 shallot, minced
1/2 c. dry white wine
1/4 c. water
Toss first 5 ingredients in large roasting pan. Mix butter, sage and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breasts. Spread 1 tbsp sage butter under skin. Rub 1 tbsp sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 tsp salt over vegetables and chicken. DO AHEAD can be made 4 hours ahead. Cover and chill.
Preheat oven to 400. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375, continue roasting until instant-read thermometer inserted into chicken thigh registers 165 and vegetables are tender, stirring vegetables once, about 1 hour.
Place greens and shallot on large deep platter. Spoon 3 tbsp fat from juice in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
Add wine and 1/4 c. water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
February 2009 Bon Appetit
4 to 6 Servings
1 12-oz. unpeeled russet potato, well scrubbed, cut into 1-inch cubes
1 12-oz. yam (red-skinned sweet potato), peeled, cut into 1 1/2 inch cubes
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2 inch pieces
3 medium parsnips, peeled, cut into 1 1/2 inch pieces
1 1/2 tbsp extra-virgin olive oil
3 tbsp unsalted butter, room temperature
2 tbsp finely chopped fresh sage
1 garlic clove, pressed
1 4-lb organic chicken
1 tsp coarse kosher salt
8 c. coarsely torn red or green mustard greens
1 shallot, minced
1/2 c. dry white wine
1/4 c. water
Toss first 5 ingredients in large roasting pan. Mix butter, sage and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breasts. Spread 1 tbsp sage butter under skin. Rub 1 tbsp sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 tsp salt over vegetables and chicken. DO AHEAD can be made 4 hours ahead. Cover and chill.
Preheat oven to 400. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375, continue roasting until instant-read thermometer inserted into chicken thigh registers 165 and vegetables are tender, stirring vegetables once, about 1 hour.
Place greens and shallot on large deep platter. Spoon 3 tbsp fat from juice in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
Add wine and 1/4 c. water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
Tuesday, January 6, 2009
Cocoa Rosemary Pork Loin
Very good, easy, and fast. I'll definitely make this again. The one interesting thing in the original recipe is that teaspoon and tablespoon are both abbreviated with a T. So I guessed and wrote what I thought was right here.
The Joy of Hospitality Cookbook, pg. 266
4 Servings
1 lb. pork tenderloin
1 Tbsp margarine or butter
2 Tbsp margarine or butter
1 Tsp. cocoa
1/4 tsp. salt
2 cloves garlic, finely chopped
2 tsp chopped fresh or 1/2 tsp dried rosemary leaves
1/2 c. dry, white or rose wine
Slice a partially frozen pork tenderloin in 3/4 inch slices. Melt 1 tablespoon margarine in 10-inch skillet over medium-high heat. Heat the pork for 6 minutes on each side, turning only once until brown and center is medium-rare. Remove pork and keep warm on platter that has been warmed. Cook and stir 2 tbsp margarine, cocoa, salt, garlic, and rosemary in same skillet until bubbley. Gradually stir in wine. Heat to boiling; boil and stir 1 minute. Serve over pork, with rice or noodles.
The Joy of Hospitality Cookbook, pg. 266
4 Servings
1 lb. pork tenderloin
1 Tbsp margarine or butter
2 Tbsp margarine or butter
1 Tsp. cocoa
1/4 tsp. salt
2 cloves garlic, finely chopped
2 tsp chopped fresh or 1/2 tsp dried rosemary leaves
1/2 c. dry, white or rose wine
Slice a partially frozen pork tenderloin in 3/4 inch slices. Melt 1 tablespoon margarine in 10-inch skillet over medium-high heat. Heat the pork for 6 minutes on each side, turning only once until brown and center is medium-rare. Remove pork and keep warm on platter that has been warmed. Cook and stir 2 tbsp margarine, cocoa, salt, garlic, and rosemary in same skillet until bubbley. Gradually stir in wine. Heat to boiling; boil and stir 1 minute. Serve over pork, with rice or noodles.
Saturday, January 3, 2009
Sweet and Sassy Nuts
Make this and give away as gifts.
Good Housekeeping, December 2008
Active Time 10 minutes
Total Time 30 minutes plus cooling
Makes 8 cups
1 large egg white
1/2 c. sugar
1 tsp. ground cumin
3/4 tsp. ground chipotle chile pepper
1/2 tsp. ground cinnamon
3 cans (10 to 11 oz. each) salted fancy mixed nuts
Preheat oven to 350 degrees. Lightly grease two 15 1/2 by 10 1/2 jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.
In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.
Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.
Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.
Good Housekeeping, December 2008
Active Time 10 minutes
Total Time 30 minutes plus cooling
Makes 8 cups
1 large egg white
1/2 c. sugar
1 tsp. ground cumin
3/4 tsp. ground chipotle chile pepper
1/2 tsp. ground cinnamon
3 cans (10 to 11 oz. each) salted fancy mixed nuts
Preheat oven to 350 degrees. Lightly grease two 15 1/2 by 10 1/2 jelly-roll pans with vegetable oil, or spray with nonstick cooking spray.
In large bowl, with wire whisk, beat egg white until foamy. Add sugar, cumin, chipotle pepper and cinnamon, and beat until well combined. Add nuts to egg-white mixture; with rubber spatula, stir until well coated.
Spread nut mixture evenly in prepared jelly-roll pans. Bake on 2 oven racks 20 to 25 minutes or until coating on nuts is golden-brown and dry, stirring once and rotating pans between upper and lower racks halfway through baking for even browning.
Cool nuts completely in pans on wire racks, at least 1 hour. With hands, break apart any large clusters of nuts when cool. Store cooled nuts in tightly sealed containers at room temperature up to 2 weeks.
Caramel Crunch
This makes a great snack to keep to yourself or to share with others as a gift.
Good Housekeeping, December 2008
Active Time: 20 mins.
Total Time: 1 hour 5 minutes, plus cooling
Makes 24 cups
2 bags (3 oz. each) microwave light popcorn, popped, or 20 c. popped corn
1 jar (12 oz.) salted dry-roasted peanuts (2 1/2 c.)
1 c. (2 sticks) butter
1 c. granulated sugar
1 c. packed light brown sugar
1/2 c. light corn syrup
1/2 tsp. baking soda
Preheat oven to 250. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans or spray with nonstick cooking spray. Place popped corn in very large bowl; discard any unpopped kernels. Add peanuts, toss to combine. Set aside.
In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 mins. stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 mins. boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
Divide popcorn mixture between prepared jelly-roll pans; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 mins. rotating pans between upper and lower racks halfway through baking and stirring occasionally.
Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.
Good Housekeeping, December 2008
Active Time: 20 mins.
Total Time: 1 hour 5 minutes, plus cooling
Makes 24 cups
2 bags (3 oz. each) microwave light popcorn, popped, or 20 c. popped corn
1 jar (12 oz.) salted dry-roasted peanuts (2 1/2 c.)
1 c. (2 sticks) butter
1 c. granulated sugar
1 c. packed light brown sugar
1/2 c. light corn syrup
1/2 tsp. baking soda
Preheat oven to 250. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans or spray with nonstick cooking spray. Place popped corn in very large bowl; discard any unpopped kernels. Add peanuts, toss to combine. Set aside.
In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 mins. stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 mins. boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated.
Divide popcorn mixture between prepared jelly-roll pans; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 mins. rotating pans between upper and lower racks halfway through baking and stirring occasionally.
Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.
Devil's Food Layer Cake with Peppermint Frosting
This is quite an undertaking, but it was delicious and beautiful. I would recommend starting the day before. I didn't. I started in the late morning and didn't finish until dinnertime (actually I never totally finished). I didn't get the peppermint frosting done in time, but it was still good. Save this for special occasion. I made mine for Christmas Eve. Good luck!
Bon Appetit, 12/08
10 to 12 Servings
Cake
2 2/3 c. all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 1/4 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 c. unsweetened cocoa powder, sifted
2 c. ice water
Dark Chocolate Ganache
1 1/3 c. heavy whipping cream
2 tbsp light corn syrup
14 oz. bittersweet chocolate, chopped
White Chocolate Cream
12 oz. high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 c. chilled heavy whipping cream, divided
1 1/2 tsp pure peppermint extract
Peppermint Frosting
2 1/4 c. sugar
1/2 c. water
3 large egg whites
1 tsp light corn syrup
1/2 tsp pure peppermint extract
Bittersweet chocolate curls
Cake: Position rack in center of oven; preheat to 350. Butter two 9-inch-diameter cake pans with 2-inch-high sides. (I didn't have those with high sides, so I used 4 pans). Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 minutes (less if you used 4 pans!). Cool cakes in pans on racks 15 mins. Invert cakes onto racks and cool completely. DO AHEAD. Can be made 1 day ahead. Wrap in foil; store at room temperature.
Dark Chocolate Ganache: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD. Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 mins.
White Chocolate Cream: Place white chocolate in large heatproof bowl. Bring 1 c. cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD. Can be made 1 day ahead. Chill. Add 2 c. chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD. Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
Peppermint Frosting: Combine sugar, 1/2 c. water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water. Whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD. Can be made 1 day ahead. Cover with cake dome; chill.
Bon Appetit, 12/08
10 to 12 Servings
Cake
2 2/3 c. all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 1/4 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 c. unsweetened cocoa powder, sifted
2 c. ice water
Dark Chocolate Ganache
1 1/3 c. heavy whipping cream
2 tbsp light corn syrup
14 oz. bittersweet chocolate, chopped
White Chocolate Cream
12 oz. high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 c. chilled heavy whipping cream, divided
1 1/2 tsp pure peppermint extract
Peppermint Frosting
2 1/4 c. sugar
1/2 c. water
3 large egg whites
1 tsp light corn syrup
1/2 tsp pure peppermint extract
Bittersweet chocolate curls
Cake: Position rack in center of oven; preheat to 350. Butter two 9-inch-diameter cake pans with 2-inch-high sides. (I didn't have those with high sides, so I used 4 pans). Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40 minutes (less if you used 4 pans!). Cool cakes in pans on racks 15 mins. Invert cakes onto racks and cool completely. DO AHEAD. Can be made 1 day ahead. Wrap in foil; store at room temperature.
Dark Chocolate Ganache: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD. Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 mins.
White Chocolate Cream: Place white chocolate in large heatproof bowl. Bring 1 c. cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD. Can be made 1 day ahead. Chill. Add 2 c. chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD. Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
Peppermint Frosting: Combine sugar, 1/2 c. water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water. Whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD. Can be made 1 day ahead. Cover with cake dome; chill.
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