It's time for another Meatless Monday. Here are six vegetarian recipes to help start off your week. Enjoy!
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MOROCCAN LENTIL STEW WITH RAISINS
This comes from the October 2010 issue of Vegetarian Times, and begins, “This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 Tbs. olive oil
1 cup chopped onion
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can crushed tomatoes
2 18.2-oz. cartons prepared lentil soup
1 15-oz. can chickpeas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or more to taste
1 1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional
Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.
nutritional information Per 1-cup serving: Calories: 263; Protein: 11 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 49 g; Cholesterol: 0 mg; Sodium: 642 mg; Fiber: 13 g; Sugar: 11 g; Gluten-Free
RED QUINOA ZUCCHINI BURGERS
This is from the July/August 2014 issue of Vegetarian Times, and begins, “Pre-cooking these patties lets you throw them on the grill without worrying they’ll stick or fall apart. Serve with gluten-free buns and your favorite burger fixings.” Makes 8 patties in 30 minutes or less.
To view this online, click here.
2 cups low-sodium vegetable broth
1 medium sweet potato, diced (1 1/2 cups)
1 cup uncooked red quinoa
1 cup cooked chickpeas
1 small zucchini, grated (1 cup)
1/2 cup pumpkin seeds
5 1/2 Tbs. ground flaxseeds
3 1/2 tsp. finely chopped fresh basil
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. chili powder
1/2 tsp. finely chopped fresh thyme
2 Tbs. olive oil
Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.
Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.
Preheat oven to 400°F, or preheat grill to medium-high.
Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.
nutritional information Per Patty: Calories: 242; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 346 mg; Fiber: 8 g; Sugar: 5 g; Vegan; Gluten-Free
VERY BERRY SHORTCAKES
This yumminess is from page 60 of the July/August 2011 issue of Vegetarian Times and begins, “The fine crumb and tender texture of these shortcakes will make them a year-round favorite. Try with sautéed apples in fall and winter, a rhubarb compote in spring. To make the dessert vegan, simply substitute vegan whipped topping for the whipped cream.” Serves 8 in 30 minutes or less.
To view this online, click here.
Shortcakes
3 cups flour
1/3 cup sugar
1 1/2 Tbs. baking powder
1 tsp. salt
6 Tbs. canola or almond oil
3/4 cup almond milk, plus more for brushing tops of shortcakes
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/4 cup turbinado sugar, optional
Topping
4 cups fresh raspberries, blueberries, and/or strawberries (1 lb.)
1/2 cup confectioners’ sugar
2 Tbs. lemon juice
4 drops vanilla extract
Pinch salt
2 cups light whipped cream
To make Shortcakes: Preheat oven to 425°F, and coat baking sheet with cooking spray. Stir together flour, sugar, baking powder, and salt in large bowl. Stir in oil until mixture resembles coarse meal.
In separate bowl, whisk together almond milk, vanilla extract, and almond extract. Stir almond milk mixture into flour mixture until soft dough forms.
Turn out dough onto floured work surface, and roll to 1-inch thickness. Cut out 8 Shortcakes with 21/2-inch round cutter. Transfer to prepared baking sheet, brush Shortcake tops with almond milk, and sprinkle with turbinado sugar, if using. Bake 12 to 15 minutes, or until Shortcakes are golden brown. Cool 10 minutes.
Meanwhile, to prepare Topping: Combine berries, confectioners’ sugar, lemon juice, vanilla extract, and salt in bowl. Let stand 10 minutes.
To serve: Split Shortcakes in half, and place bottoms on serving plate. Top with 1/4 cup berry mixture and 2 Tbs. whipped cream. Place tops of Shortcakes slightly askew on top, and add remaining 1/4 cup berry mixture and remaining 2 Tbs. whipped cream.
nutritional information Per Shortcake: Calories: 391; Protein: 6 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 64 g; Cholesterol: 0 mg; Sodium: 636 mg; Fiber: 4 g; Sugar: 23 g
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
GRILLED VEGETABLE PANZANELLA
From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.
To view online, click here.
4 slices rustic French bread (8 oz.)
1 12-oz. pkg. cherry tomatoes
16 large green beans (4 oz.)
1 large yellow squash, quartered lengthwise
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 large clove garlic, minced (1 tsp.)
1 small head radicchio, diced
1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)
4 hard-boiled eggs, roughly chopped
Coat grill pan or basket with cooking spray, and preheat over medium heat.
Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.
Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.
nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g
TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS
If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)
That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.
“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.
“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.
To view it online from her site, click here.
4 pints cherry tomatoes (3 1/2 to 4 pounds)
1/2 tablespoon olive oil
2 red onions, peeled and thinly sliced
1 1/2 teaspoons salt, divided
4 cloves garlic, minced
1/4 cup red wine (or 2 tablespoon balsamic vinegar)
1/4 cup all-purpose flour
For the biscuits:
1 1/4 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 cup + 1/2 cup grated cheddar cheese, divided
3/4 to 1 cup buttermilk, plus extra to brush.
Heat the oven to 375°F with a rack placed in the middle of the oven.
Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.
Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.
Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.
To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.
Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)
Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.
Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.
Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.
Recipe Notes
This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.
Showing posts with label Slow Cooker Triple Chocolate Brownies. Show all posts
Showing posts with label Slow Cooker Triple Chocolate Brownies. Show all posts
Monday, October 17, 2016
Friday, June 10, 2016
Friday Recipes
Here are six recipes to help you through the weekend. Enjoy!
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
PASTA PONZA
This is from Giada De Laurentiis, star of The Food Network’s Giada At Home. Total Time: 55 min; Prep: 15 min; Inactive: 5 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-ponza-recipe.html?oc=linkback.
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
FRENCH TOAST AMANDINE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “One of my daughters came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. She asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.” Yield: 4 to 6 servings; Time: About 20 minutes.
To view this online, click here.
Ingredients
6 large eggs
1/2 cup whole milk, cream or half and half
2 tablespoons white sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 loaf thick-sliced brioche, challah or country bread
1 cup sliced almonds
4 to 6 tablespoons unsalted butter, ideally clarified or high-fat
Preparation
Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots.
Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).
Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.
Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.
BAKED TERIYAKI CHICKEN AND BROCCOLI
This comes from Chungah Rhee, whose blog, Damn Delicious, is really fantastic. I highly recommend it.
Chungah begins this recipe by writing, “A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!” Yield: 6 Servings; Prep Time: 1 hours; Cook Times: 40 minutes; Total Time: 1 hour 40 minutes.
To view this online, go to http://damndelicious.net/2016/05/20/baked-teriyaki-chicken-broccoli/.
Ingredients
6 bone-in, skin-on chicken thighs* (see note)
2 tablespoons unsalted butter
12 ounces broccoli florets
6 carrots, cut diagonally in 1-inch-thick slices
1 teaspoon sesame seeds
1 green onion, thinly sliced
For the Teriyaki Sauce
1 tablespoon cornstarch
1/2 cup reduced sodium soy sauce
1/3 cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey
Directions:
Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.
Note: *Boneless, skinless chicken breasts (or thighs) can be substituted.
ALL-IN-ONE CASSEROLE
From another long-since-forgotten emailing list. Quick, easy, yummy...And, if, like me, you're a vegetarian, there are great veggie crumbles to use in place of the meat.
1-2 lbs chopped meat, browned and drained
2-4 servings of either fresh or instant mashed potatoes, prepared ahead of time
1 large can green beans
1 large can creamed corn
1-2 cups shredded cheese for topping, optional
Preheat oven to 350 degrees.
Brown and drain meat. Place on bottom of 4-qt casserole dish. Add can of green beans on top of meat, then add creamed corned on top of green beans. Add potatoes on top and smooth over entire area. If desired, add cheese on top of the potatoes. Bake for approximately 30 minutes or until the cheese has melted.
BAKED CHICKEN WITH 40 CLOVES OF GARLIC
See author's note after directions.
Serves: 4
Source: Mediterranean Light
Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml
Ingredients
1 (3-or-4 pound) chicken, cut into pieces
2 tablespoons olive oil
Salt and freshly ground pepper
40 large, meaty garlic cloves, unpeeled
1-3/4 cups dry white wine
4 thyme sprigs or 1/4 teaspoon dried
8 garlic croutons
2 tablespoons Cognac
Chopped fresh parsley for garnish
Directions
Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.
Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.
Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.
Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.
After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.
Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.
To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.
Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
PASTA PONZA
This is from Giada De Laurentiis, star of The Food Network’s Giada At Home. Total Time: 55 min; Prep: 15 min; Inactive: 5 min; Cook: 35 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-ponza-recipe.html?oc=linkback.
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
FRENCH TOAST AMANDINE
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “One of my daughters came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. She asked: “Couldn’t we do something similar with French toast? And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.” Yield: 4 to 6 servings; Time: About 20 minutes.
To view this online, click here.
Ingredients
6 large eggs
1/2 cup whole milk, cream or half and half
2 tablespoons white sugar
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 loaf thick-sliced brioche, challah or country bread
1 cup sliced almonds
4 to 6 tablespoons unsalted butter, ideally clarified or high-fat
Preparation
Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots.
Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).
Put some of the butter into a skillet placed over medium-high heat; when it’s hot, add bread slices in batches, cooking until they’re golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.
Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners’ sugar.
BAKED TERIYAKI CHICKEN AND BROCCOLI
This comes from Chungah Rhee, whose blog, Damn Delicious, is really fantastic. I highly recommend it.
Chungah begins this recipe by writing, “A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!” Yield: 6 Servings; Prep Time: 1 hours; Cook Times: 40 minutes; Total Time: 1 hour 40 minutes.
To view this online, go to http://damndelicious.net/2016/05/20/baked-teriyaki-chicken-broccoli/.
Ingredients
6 bone-in, skin-on chicken thighs* (see note)
2 tablespoons unsalted butter
12 ounces broccoli florets
6 carrots, cut diagonally in 1-inch-thick slices
1 teaspoon sesame seeds
1 green onion, thinly sliced
For the Teriyaki Sauce
1 tablespoon cornstarch
1/2 cup reduced sodium soy sauce
1/3 cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey
Directions:
Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately, garnished with sesame seeds and green onion, if desired.
Note: *Boneless, skinless chicken breasts (or thighs) can be substituted.
ALL-IN-ONE CASSEROLE
From another long-since-forgotten emailing list. Quick, easy, yummy...And, if, like me, you're a vegetarian, there are great veggie crumbles to use in place of the meat.
1-2 lbs chopped meat, browned and drained
2-4 servings of either fresh or instant mashed potatoes, prepared ahead of time
1 large can green beans
1 large can creamed corn
1-2 cups shredded cheese for topping, optional
Preheat oven to 350 degrees.
Brown and drain meat. Place on bottom of 4-qt casserole dish. Add can of green beans on top of meat, then add creamed corned on top of green beans. Add potatoes on top and smooth over entire area. If desired, add cheese on top of the potatoes. Bake for approximately 30 minutes or until the cheese has melted.
BAKED CHICKEN WITH 40 CLOVES OF GARLIC
See author's note after directions.
Serves: 4
Source: Mediterranean Light
Find this recipe at: http://diabeticgourmet.com/recipes/html/304.shtml
Ingredients
1 (3-or-4 pound) chicken, cut into pieces
2 tablespoons olive oil
Salt and freshly ground pepper
40 large, meaty garlic cloves, unpeeled
1-3/4 cups dry white wine
4 thyme sprigs or 1/4 teaspoon dried
8 garlic croutons
2 tablespoons Cognac
Chopped fresh parsley for garnish
Directions
Preheat the oven to 350 degrees. Remove the skin from the chicken pieces.
Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute another 5 minutes. If the bottom of the pan scorches a little, don't worry, it won't affect the flavor of the dish. Remove the chicken pieces from the pot.
Add the garlic and saute, stirring, for 3 to 5 minutes, until beginning to brown. Again, don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine, thyme, and rosemary and cover tightly.
Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons.
After 45 minutes, check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender, bake another 15 minutes.
Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust seasonings, and sprinkle with parsley.
To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan, and several garlic cloves, which your guests should squeeze out onto the croutons.
Note: This is a lusty, beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 unpeeled cloves of garlic. The garlic becomes mild, sweet, and soft as it cooks, and you eat it like butter on croutons. Most authentic French versions of this dish include more olive oil than mine, as well as some butter, but the results here are heavenly. I've tried various methods for this dish. Sometimes the chicken is cooked in an uncovered pan on top of the stove, but because we remove the skin here and use very little fat, the dish comes out best when the chicken is simmered in the oven in a closed pot.
Nutritional Information Per Serving: Calories: 555; Protein: 49 g; Fat: 18 g; Sodium: 455 mg; Cholesterol: 133 mg ; Carbohydrates: 49 g
Tuesday, May 31, 2016
Tuesday Recipes
Hope everyone had a great Memorial Day weekend. Here are today's six recipes to get the work week started. Enjoy!
PEACHES HOTHOUSE EXTRA HOT FRIED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “As advertised, this version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is the hottest chile in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can’t find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either.” Makes 4 to 5 servings.
To view this online, click here.
Ingredients
For the Brine:
1/2 cup coarse kosher salt
1/3 cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 1/2 pounds chicken, cut into 10 pieces
For the Very Hot Spice:
3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
For the Dredge:
2 1/2 cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs
Preparation
Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.
SOUTHERN PAN-FRIED CHICKEN
This is from Kim Severs in The New York Times cooking e-newsletter. Kim wrote, “In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It’s just as good cold as it is hot.” Makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 3-pound chicken, cut into 8 pieces
1/4 cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons unsalted butter
1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
About 1 1/4 hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
TRADITIONAL CUBAN SANDWICH
This comes from Hector Rodriguez, About.com’s Latin Caribbean Food expert. Hector wrote, “A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is the roasted pork.” Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Serves: Makes four sandwiches.
To view this online, click here.
Ingredients
1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
1 pound cooked ham (sliced)
1 pound roasted pork (sliced)
1/2 pound Swiss cheese (sliced)
dill pickles (sliced)
Yellow mustard or Mayonnaise
Preparation
Preheat a griddle or frying pan on medium heat.
Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.
Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.
Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.
TRADITIONAL CUBAN SANDWICH
This version of the Traditional Cuban Sandwich is from MacKenzie Smith, About.com’s Sandwiches expert. MacKenzie wrote, “I was raised in Tampa so i can tell you that the Cuban sandwich and I have some history. It's salty, rich, and tangy and you don't have to go to Tampa, Miami or Cuba to find the perfect Cuban sandwich - with this simple and easy recipe, you can make it right at home!” Prep Time: 6 minutes; Cook Time: 10 minutes; Total Time: 16 minutes; Yield: 2 sandwiches
To view this online, click here.
Ingredients
1 large loaf of cuban bread cut in half
1/2 pound of baked ham
1/2 pound roasted pork butt
1/3 pound swiss cheese
1 tbsp yellow mustard
1/2 cup dill pickles, sliced
a few pats of salted butter
(optional - salami)
Preparation
Begin by slicing your cuban bread lengthwise in half. Open up the bread up so that it looks like one big surface and slather the inside with as much mustard as you like and line the bread with pickles. Making sure that they're even spaced so that each bite has all the wonderful flavors of this Cuban classic. Then evenly distribute the swiss cheese between both pieces of bread. Next add baked ham, salami if desired, and then the roasted pork.
Close sandwich and set aside.
At this point, there are many ways to make it - I think the easiest and fastest way is to butter the outside of your sandwich and then wrap the entire thing in tinfoil. In a heated panini press, add the wrapped sandwich and turn the heat to medium. Press down the top of the machine so that the sandwich gets condensed and flattened. Let it cook for about ten minutes, making sure that the bread inside the tinfoil doesn't burn, until the exterior is crispy and the interior is warm and delicious. Let it sit for a few minutes before cutting in half and serving.
** This sandwich can be made up to two days in advance as long as it's kept refrigerated. It's also possible to re-heat this in the oven. **
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
SLOW COOKER GARLIC PARMESAN CHICKEN AND POTATOES
This is from Chungah Rhee, whose blog, Damn Delicious is packed with yummy recipes “using simple, fresh ingredients.” I highly recommend signing up for her emails!
This recipe begins, “Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!” Yield: 4 servings; Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes.
To view this online, go to http://damndelicious.net/2016/05/27/slow-cooker-garlic-parmesan-chicken-potatoes/.
Ingredients:
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
PEACHES HOTHOUSE EXTRA HOT FRIED CHICKEN
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “As advertised, this version of Nashville hot fried chicken, adapted from Peaches HotHouse in Brooklyn, will make your tongue sizzle and fill your eyes with tears from a combination of cayenne and ghost chile powders. (The latter is the hottest chile in the world, reaching 1,000,000 on the Scoville heat scale.) Note that the recipe calls for both granulated and powdered onion and garlic. Try to use both. The powdered stuff is stronger in flavor while the granulated has a little more texture to it. (However if you can’t find both, either kind will work throughout the recipe.) The traditional way to serve this is on top of a piece or two of soft white bread, which helps mitigate the heat. A cold beer wouldn’t hurt, either.” Makes 4 to 5 servings.
To view this online, click here.
Ingredients
For the Brine:
1/2 cup coarse kosher salt
1/3 cup ground black pepper
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
3 tablespoons paprika
3 1/2 pounds chicken, cut into 10 pieces
For the Very Hot Spice:
3 tablespoons cayenne pepper
1 to 2 teaspoons smoked ghost-chile powder or smoked hot paprika
2 tablespoons granulated sugar
For the Dredge:
2 1/2 cups all-purpose flour
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 teaspoons kosher salt
2 teaspoons ground black pepper
Safflower, corn or vegetable oil, for frying
2 large eggs
Preparation
Prepare the brine: In a large bowl, whisk salt and spices in 2 cups boiling water until salt dissolves. Whisk in 6 cups ice water. The brine should be cold; if not, chill until it is. Add chicken pieces to the cold brine and chill for at least 12 and up to 24 hours.
In a bowl, combine the ingredients for the very hot spice mixture. In another bowl, prepare the dredge: combine the flour, granulated garlic and onion, salt and pepper.
Remove chicken pieces from brine, pat dry with paper towels and season with a light dusting of hot spice mixture. Dust pieces with dredge mixture. Reserve both the remaining hot spice mixture and the dredge. Let chicken rest in fridge, uncovered, for at least an hour for the coating to adhere.
Pour 2 inches of oil into a Dutch oven or heavy-bottomed pot with a cover. Heat oil to 325 degrees on a deep-fat thermometer. In a shallow bowl, whisk together eggs and 2 cups ice water to make egg wash. Dip chicken in egg wash, then coat with more dredge. Shake pieces lightly so any excess dredge falls off.
Carefully place chicken in hot oil, about 3 to 4 pieces per batch. Cover pot with lid and let fry for 5 to 6 minutes, until golden brown on one side. Remove lid and flip pieces. Fry another 5 to 6 minutes, uncovered. Using tongs, transfer cooked chicken to a wire rack set over a baking sheet to catch the oil drips. Dust with very hot spice as it comes out of the fryer.
SOUTHERN PAN-FRIED CHICKEN
This is from Kim Severs in The New York Times cooking e-newsletter. Kim wrote, “In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It’s just as good cold as it is hot.” Makes 4 to 6 servings.
To view this online, click here.
Ingredients
1 3-pound chicken, cut into 8 pieces
1/4 cup kosher salt
4 cups buttermilk
1 pound lard
8 tablespoons unsalted butter
1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
About 1 1/4 hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
TRADITIONAL CUBAN SANDWICH
This comes from Hector Rodriguez, About.com’s Latin Caribbean Food expert. Hector wrote, “A Cuban Sandwich, sometimes called a cubano, is a Latin variation on a grilled ham and cheese sandwich. This undeniably delicious sandwich is grilled and made with ham, pork, Swiss cheese, pickles, mustard and Cuban bread. The essential ingredient is the roasted pork.” Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Serves: Makes four sandwiches.
To view this online, click here.
Ingredients
1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
1 pound cooked ham (sliced)
1 pound roasted pork (sliced)
1/2 pound Swiss cheese (sliced)
dill pickles (sliced)
Yellow mustard or Mayonnaise
Preparation
Preheat a griddle or frying pan on medium heat.
Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese.
Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface.
Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve.
TRADITIONAL CUBAN SANDWICH
This version of the Traditional Cuban Sandwich is from MacKenzie Smith, About.com’s Sandwiches expert. MacKenzie wrote, “I was raised in Tampa so i can tell you that the Cuban sandwich and I have some history. It's salty, rich, and tangy and you don't have to go to Tampa, Miami or Cuba to find the perfect Cuban sandwich - with this simple and easy recipe, you can make it right at home!” Prep Time: 6 minutes; Cook Time: 10 minutes; Total Time: 16 minutes; Yield: 2 sandwiches
To view this online, click here.
Ingredients
1 large loaf of cuban bread cut in half
1/2 pound of baked ham
1/2 pound roasted pork butt
1/3 pound swiss cheese
1 tbsp yellow mustard
1/2 cup dill pickles, sliced
a few pats of salted butter
(optional - salami)
Preparation
Begin by slicing your cuban bread lengthwise in half. Open up the bread up so that it looks like one big surface and slather the inside with as much mustard as you like and line the bread with pickles. Making sure that they're even spaced so that each bite has all the wonderful flavors of this Cuban classic. Then evenly distribute the swiss cheese between both pieces of bread. Next add baked ham, salami if desired, and then the roasted pork.
Close sandwich and set aside.
At this point, there are many ways to make it - I think the easiest and fastest way is to butter the outside of your sandwich and then wrap the entire thing in tinfoil. In a heated panini press, add the wrapped sandwich and turn the heat to medium. Press down the top of the machine so that the sandwich gets condensed and flattened. Let it cook for about ten minutes, making sure that the bread inside the tinfoil doesn't burn, until the exterior is crispy and the interior is warm and delicious. Let it sit for a few minutes before cutting in half and serving.
** This sandwich can be made up to two days in advance as long as it's kept refrigerated. It's also possible to re-heat this in the oven. **
SLOW COOKER TRIPLE CHOCOLATE BROWNIES
This decadent yumminess comes from Christin Mahrlig of Spicy Southern Kitchen. According to her short bio, “trying new foods and experimenting in the kitchen are my greatest passions.” Works for me!
I found this recipe in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” It's also posted on Christin's website, and can be found by going to http://spicysouthernkitchen.com/slow-cooker-triple-chocolate-brownies/.
Christin wrote, “Brownies are my very favorite indulgence. Brownies with three kinds of chocolate? Even better.
“Typically I make fudgy and gooey brownies but these Slow Cooker Triple Chocolate Brownies from Martha Stewart turned out more cake-like, a little drier, and quite chewy around the edges. Even still, they were delicious and I couldn’t get enough of them.
“Cocoa powder, bittersweet chocolate, and semi-sweet chocolate chips add plenty of chocolate flavor. Chopped pecans add some crunch.
“My kids didn’t care for the taste of the bittersweet chocolate, so I got to enjoy these slow cooker brownies all week long. And enjoy then I did!
“It’s necessary to line the Crock Pot with parchment paper so that the brownies do not burn. Cooking time can vary quite a bit based on how hot your crock pot cooks. If you know that your crock pot is a fast cooker, shorten the cooking time some. The middle will still look slightly undercooked when they are done, but it will firm up as it cools.”
Prep Time: 10 minutes; Cook Time: 4 hours; Total Times: 4 hours 10 minutes; Serves: 14.
Ingredients
Cooking spray
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup semi-sweet chocolate chips
Instructions
Lightly coat a 4 to 5-quart crock pot insert with cooking spray. Place a piece of parchment paper, that is large enough to extend halfway up the sides in the bottom of the crock pot. Lightly spray parchment paper with cooking spray.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
Place butter and chopped chocolate in a medium microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds. If not completely melted, continue microwaving until melted.
Add sugar to chocolate mixture and whisk to combine.
Whisk in eggs and vanilla.
Stir in flour mixture just until flour is moistened. Fold in pecans and chocolate chips.
Pour batter into crock pot, smoothing out the top with a rubber spatula.
Cover and cook on LOW 3 1/2 hours. Uncover and continue to cook on LOW for 30 minutes.
Remove insert from crockpot and place on a wire rack to cool completely.
Notes
Cooking time will vary. If your crock pot runs a little hot, shorten the cooking time. The middle will look underdone, but will firm up as the brownies cool.
SLOW COOKER GARLIC PARMESAN CHICKEN AND POTATOES
This is from Chungah Rhee, whose blog, Damn Delicious is packed with yummy recipes “using simple, fresh ingredients.” I highly recommend signing up for her emails!
This recipe begins, “Crisp-tender chicken cooked low and slow with baby red potatoes for a full meal! So easy and effortless!” Yield: 4 servings; Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes.
To view this online, go to http://damndelicious.net/2016/05/27/slow-cooker-garlic-parmesan-chicken-potatoes/.
Ingredients:
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
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