Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Italian Wedding Soup and 15-Minute Fried Herbed Chicken. Enjoy!
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
ITALIAN WEDDING SOUP
This is from the infamous long-since-forgotten-emailing-list.
Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10
Ingredients
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Directions
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and serve.
Top with Parmesan cheese.
Tips
The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!
ONE PAN LEMON CHICKEN WITH BUTTERNUT SQUASH AND BRUSSELS SPROUTS
This is from Chungah Rhee on her site, Damn Delicious. Chungah wrote, “An easy peasy one pan meal! And the chicken breasts come out so tender and flavorful!”
Yield: 4 servings; Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes
To view this online, click here.
Ingredients:
4 tablespoons olive oil, divided
2 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Zest of 1 lemon
Zest of 1 orange
Kosher salt and freshly ground black pepper, to taste
1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 1/2 pounds brussels sprouts, halved
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves
Directions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, basil, lemon zest and orange zest; season with salt and pepper, to taste. Set aside.
Place butternut squash and brussels sprouts in a single layer onto the prepared baking sheet. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with parsley, if desired.
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
Showing posts with label 15-Minute Fried Herbed Chicken. Show all posts
Showing posts with label 15-Minute Fried Herbed Chicken. Show all posts
Tuesday, October 17, 2017
Tuesday, April 12, 2016
Tuesday Recipes
Enjoy!
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE
Not sure where this recipe came from. Possibly Ocean Spray®? That’s the closest I can think of. I received it in an email in early 2009. Makes 10 servings.
Ingredients:
For cake:
2/3 cup semi-sweet chocolate chips
1/2 cup butter or margarine
1 ounce unsweetened chocolate
1 cup Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
For glaze:
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup Ocean Spray® Jellied Cranberry Sauce
Directions:
Make cake:
Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.
Make glaze:
Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well.
Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
FRIED GREEN TOMATOES
This is from the infamous long-since-forgotten-emailing-list.
Ingredients
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with Salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, Place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato Slices in milk, then flour, then eggs, then bread crumbs. In the Skillet, fry half of the coated tomato slices at a time, for 4-6 Minutes on each side or until brown. As you cook the rest of the Tomatoes, add olive oil as needed. Season to taste with salt and Pepper.
LOW FAT CARROT AND SWEET POTATO SOUP
This is from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “The natural sweetness of this low fat carrot and sweet potato soup is complemented by the spiciness of curry powder and cumin. Full of beta-carotene and a good source of fiber, this is a wonderfully nutritious beginning to a meal or a perfect lunch. Enjoy with whole grain bread or crackers.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves: 6
To view this online, click here.
Ingredients
2 tsp olive oil
1 small onion, finely chopped
2 tsp cumin
2 tbsp curry powder
1 pound bag of baby carrots
1 pound sweet potatoes, peeled and cut into 1-inch pieces
3 1/2 cups fat-free, low sodium chicken or vegetable broth
Preparation
Heat oil in a large Dutch oven and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
When cool, transfer vegetables to a blender and blend until smooth, working in batches. Return to Dutch oven to reheat.
Per Serving: Calories 146, Calories from Fat 21, Total Fat 2.3g (sat 0.3g), Cholesterol 0mg, Sodium 73mg, Carbohydrate 28.4g, Fiber 4.6g, Protein 2.9g
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
SUPERFAST FUDGE BROWNIES
This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!
The recipe starts with, "The perfect comfort food to go with your burgers. (Burger Bliss was on the preceding page.) Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." I agree!
8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces
1/2 cup Dutch-process unsweetened cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
3/4 cup all-purpose flour
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.
In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.
Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.
OUTRAGEOUS CHOCOLATE CRANBERRY FUDGE CAKE
Not sure where this recipe came from. Possibly Ocean Spray®? That’s the closest I can think of. I received it in an email in early 2009. Makes 10 servings.
Ingredients:
For cake:
2/3 cup semi-sweet chocolate chips
1/2 cup butter or margarine
1 ounce unsweetened chocolate
1 cup Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 cup all-purpose flour
1/2 teaspoon baking powder
For glaze:
1/4 cup whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup Ocean Spray® Jellied Cranberry Sauce
Directions:
Make cake:
Preheat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess.
Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate.
Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder mix well. Pour batter in prepared pan.
Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold.
Make glaze:
Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well.
Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
FRIED GREEN TOMATOES
This is from the infamous long-since-forgotten-emailing-list.
Ingredients
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with Salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, Place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato Slices in milk, then flour, then eggs, then bread crumbs. In the Skillet, fry half of the coated tomato slices at a time, for 4-6 Minutes on each side or until brown. As you cook the rest of the Tomatoes, add olive oil as needed. Season to taste with salt and Pepper.
LOW FAT CARROT AND SWEET POTATO SOUP
This is from Fiona Haynes, About.com’s Low Fat Cooking expert. Fiona wrote, “The natural sweetness of this low fat carrot and sweet potato soup is complemented by the spiciness of curry powder and cumin. Full of beta-carotene and a good source of fiber, this is a wonderfully nutritious beginning to a meal or a perfect lunch. Enjoy with whole grain bread or crackers.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves: 6
To view this online, click here.
Ingredients
2 tsp olive oil
1 small onion, finely chopped
2 tsp cumin
2 tbsp curry powder
1 pound bag of baby carrots
1 pound sweet potatoes, peeled and cut into 1-inch pieces
3 1/2 cups fat-free, low sodium chicken or vegetable broth
Preparation
Heat oil in a large Dutch oven and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
When cool, transfer vegetables to a blender and blend until smooth, working in batches. Return to Dutch oven to reheat.
Per Serving: Calories 146, Calories from Fat 21, Total Fat 2.3g (sat 0.3g), Cholesterol 0mg, Sodium 73mg, Carbohydrate 28.4g, Fiber 4.6g, Protein 2.9g
Wednesday, November 18, 2015
Wednesday Recipes
Since Thanksgiving is a week from tomorrow, don't be surprised to see more and more recipes sneak in here to help with the holiday meal. Of course, that doesn't mean you can't cook some of these yummy recipes throughout the year. Enjoy!
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHSED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PARKER'S SPLIT PEA SOUP
This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
CREAM OF PUMPKIN SOUP
This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
2 tbsp butter
1/2 yellow onion, sliced thin
1/2 cup peeled, thinly sliced carrots
1 rib celery, trimmed and chopped
2 cups canned pure pumpkin (not pumpkin pie filling!)
3 cups chicken broth
Ground white pepper, to taste
1/4 tsp ground ginger
1 1/2 tsp salt
1 cup cream or half-and-half
Shelled pumpkin seeds for garnish, optional
Preparation
In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds.
WICKED-GOOD CRANBERRY SAUCE
This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.
To view this online, click here.
Ingredients
1 /2 cups sugar
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1 teaspoon grated fresh ginger
4 cups fresh cranberries
1/2 cup chopped toasted pecans
Preparations
In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
15-MINUTE FRIED HERBED CHICKEN
This comes from Mark Bittman of the New York Times' cooking newsletter. Mark writes, “This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.” Time: 15 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 to 3 cloves garlic
1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving
Salt to taste
Preparation
In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.
GARLIC MASHSED POTATOES
Is there anything more comforting than mashed potatoes? This comes from Florence Fabricant, also from the New York Times' cooking newsletter. Florence writes, “These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our potato guide.)” Time: 40 minutes; makes 6 servings.
To view this online, go to http://cooking.nytimes.com/recipes/4288-garlic-mashed-potatoes.
Ingredients
3 pounds Idaho potatoes, peeled
6 cloves garlic, peeled
3/4 cup hot milk
Salt and freshly ground black pepper
6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Preparation
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.
PARKER'S SPLIT PEA SOUP
This comes from Ina Garten, otherwise known as The Food Network's Barefoot Conessa. Total Time: 1 hr. 40 min; Prep: 10 min; Cook: 1 hr 30 min; Yield: 5 to 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe.print.html?oc=linkback
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 -1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
CREAM OF PUMPKIN SOUP
This comes from John Mitzewich, one of About.com's American Food experts. John writes, “This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!” Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Yield: Serves 6.
To view this online, click here.
Ingredients
2 tbsp butter
1/2 yellow onion, sliced thin
1/2 cup peeled, thinly sliced carrots
1 rib celery, trimmed and chopped
2 cups canned pure pumpkin (not pumpkin pie filling!)
3 cups chicken broth
Ground white pepper, to taste
1/4 tsp ground ginger
1 1/2 tsp salt
1 cup cream or half-and-half
Shelled pumpkin seeds for garnish, optional
Preparation
In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.
Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
Serve in warm bowls, and garnish with pumpkin seeds.
WICKED-GOOD CRANBERRY SAUCE
This comes from Kathy Kingsley, another of About.com's American Food experts. Kathy writes, “There's probably no condiment more associated with a holiday than cranberry sauce. It's bright crimson color adds just the right touch to the Thanksgiving day spread, and when the feast is over, no post-holiday turkey sandwich is complete without it!” Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: Makes about 3 cups.
To view this online, click here.
Ingredients
1 /2 cups sugar
2 teaspoons grated orange zest
1/2 cup fresh orange juice
1 teaspoon grated fresh ginger
4 cups fresh cranberries
1/2 cup chopped toasted pecans
Preparations
In a medium saucepan, combine the sugar, orange zest, orange juice and ginger. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Add the cranberries and cook, stirring occasionally, unit they pop and burst and the sauce has thickened, 5 to 10 minutes. Remove from the heat and let cool slightly. Stir in the pecans.
PUMPKIN SPICE LATTE
This yummy recipe comes from Kathy Kingley, one of About.com's American Food experts. Kathy writes, “The latte might be an Italian classic, but flavoring it with pumpkin and spice is purely American. And you don't need to go to a local coffee bar to indulge yourself, here's an easy (and inexpensive) way to make this seasonal favorite right at home.” Prep Time: 5 minutes; Coo Time: 10 minutes; Total Time: 15 minutes; Yield: Serves 2
To view this online, click here.
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
1 1/2 tablespoons brown sugar
2 teaspoons vanilla extract
1 1/2 cups whole milk
1/2 cup heavy or whipped cream
2 shots fresh-brewed espresso (about 1/4 cup)
Preparation
In a medium bowl, combine the pumpkin, pumpkin pie spice, brown sugar, vanilla extract, milk and cream and whisk until the mixture is well blended.
Pour the mixture into a medium saucepan and heat over medium-low heat, whisking occasionally, until the mixture is heated through, do not boil. Remove the pan from the heat and whisk vigorously until frothy (you can also do this with a hand blender).
Divided the espresso among 2 mugs and top with the frothed pumpkin spice mixture. Sprinkle the top with a little pumpkin spice mix and serve.
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