Enjoy!
SWEET AND SPICY GRILLED CHICKEN BREASTS
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.” Yield: 4 servings.
To view this online, click here.
Ingredients
4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons dark brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2teaspoons dry mustard powder
1/4 teaspoon cayenne
1 1/2 tablespoons extra-virgin olive oil, more as needed
4 tablespoons Dijon mustard
2 teaspoons minced fresh chives
Preparation
Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.
BUTTERY BREAKFAST CASSEROLE
This is also from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.” Yield: 8 to 10 servings.
To view this online, click here.
Ingredients
1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
3/4 pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 1/4 teaspoons kosher salt
1 teaspoon black pepper
Preparation
Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.
HERBED BEEF KABOBS
This comes from Campbell’s Kitchen, and begins, “Grilling marinated beef cubes over medium heat results in these tender evenly cooked morsels we all love.” Marinate: 1 hour; Grill: 20 minutes; Serves: 4.
To view this online, click here.
Ingredients
1 envelope (1 ounce) dry onion recipe soup & dip mix
1 cup Swanson® Beef Broth or Swanson® 50% Less Sodium Beef Broth
2 tablespoons vegetable oil
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder or small clove garlic, minced
1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces
2 medium green peppers or red peppers, cut into 1-inch pieces (about 2 cups)
Instructions
Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag. Add the beef and stir to coat. Cover the dish or seal the bag and refrigerate for 1 hour.
Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.
Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade. Discard the remaining marinade.
BAKED PENNE WITH ROASTED VEGETABLES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 1 hr 5 min; Prep: 25 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html?oc=linkback.
Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
KEY LIME-COCONUT ANGEL CAKE
This is one of many recipes from a long-ago-forgotten emailing list. I have to admit, though: some of the yummier recipes came from some of those lists.
1 package Betty Crocker 1-step white angel food cake
1 1/4 cups cold water
1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 (8-ounce) container frozen whipped topping, thawed
1 cup flaked coconut
Move oven rack to lowest position (remove other racks). Heat oven to 350°.
Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into un-greased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
Beat condensed milk, lime juice, and lime peel in large bowl with wire whisk until smooth and thickened. Fold in whipped topping.
Run knife around edges of cake; remove from pan. Split cake horizontally to make 3 layers. Fill each layer with about 2 cups lime mixture. Frost top and sides of cake with remaining lime mixture. Sprinkle with coconut. Store covered in refrigerator.
LOW FAT SHEPHERD'S PIE
This comes from Fiona Haynes, About.com's Lowfat Cooking expert. She wrote, “This a low fat take on a classic English dish. Shepherd's Pie was traditonally made with leftover meat--usually lamb or beef. This is a recipe that can be made ahead and frozen for later use. I often prepare it one day and use it the next. If you want to reduce the fat content further, use only 3/4 pound of beef and add an extra cup of vegetables--more peas or some sweet corn.” Prep Time: 20 minutes; Cook Time: 50 minutes; serves 6
To view this online, click here.
Ingredients:
1 tbsp canola oil
1 medium onion, finely chopped
2 large carrots, chopped
1 pound extra-lean ground beef
2 tbsp Worcestershire sauce
2 tbsp no-salt-added tomato paste
2 tsp dried mixed herbs
1 cup fat-free, reduced sodium beef broth
1 cup frozen peas
For the Topping:
2 pounds Yukon Gold potatoes, peeled and cut into 1-1 1/2-inch pieces
1/2 cup fat-free milk
1 tbsp light butter
Preparation:
In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened. Turn up heat to medium-high and add beef; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more. Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture.
While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.
Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato. Optional: sprinkle with 1/3 cup reduced-fat cheese.
Bake in a preheated 400 degree oven for 20-25 minutes.
Per Serving (without cheese): Calories 322, Calories from Fat 67, Total Fat 7.6g (Sat 2.8g), Cholesterol 49mg, Sodium 260mg, Carbohydrate 41.2g, Fiber 5.7g, Protein 22.5g
Showing posts with label Baked Penne with Roasted Vegetables. Show all posts
Showing posts with label Baked Penne with Roasted Vegetables. Show all posts
Wednesday, July 6, 2016
Tuesday, April 26, 2016
Tuesday Recipes
Enjoy!
CHAI SPICE CINNAMON ROLLS
This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!
Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns
To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.
Ingredients
For the Dough:
1 (.25 ounce) package active dry yeast
2 1/2 cups flour
2 tablespoons melted butter
1 cup warm milk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons brown sugar
For the Filling
2 tablespoons of butter, softened
1 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoons ginger
1 cup brown sugar
For the glaze
3 tablespoons of melted butter
1/2 cup powdered sugar
1/4 teaspoon cardamon
splash of milk
Extra butter for greasing bowl and pan
Instructions
In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)
Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
Meanwhile stir together the brown sugar & filling spices and set aside.
Prepare a mega muffin tin by buttering each well. Set aside.
When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.
Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)
Bake at 375F for 15 minutes or until golden brown.
For the glaze:
Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.
Serve warm.
Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
TARRAGON CHICKEN
This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.” Time: 1 hour; makes 4 servings.
To view this online, click here.
Ingredients
1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt
Preparation
Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
BAKED PENNE WITH ROASTED VEGETABLES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 1 hr 5 min; Prep: 25 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html?oc=linkback.
Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
POT ROAST STIR-FRY
This comes from The Food Network Kitchen. It starts off, “This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!” Total Time: 45 min; Prep: 15 min; Inactive: 15 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pot-roast-stir-fry.html?oc=linkback
Ingredients
8 ounces beef sirloin, thinly sliced
1 1/2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons
1 cup low-sodium beef broth
1/2 teaspoon soy sauce
3 tablespoons plus 1 teaspoon vegetable oil
4 ounces cremini mushrooms, sliced
2 medium carrots, sliced into 1/8-inch coins
1 stalk celery, cut into 1/8-inch-thick slices
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
6 ounces wide egg noodles, cooked and buttered, for serving
Directions
Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.
CHAI SPICE CINNAMON ROLLS
This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!
Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns
To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.
Ingredients
For the Dough:
1 (.25 ounce) package active dry yeast
2 1/2 cups flour
2 tablespoons melted butter
1 cup warm milk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons brown sugar
For the Filling
2 tablespoons of butter, softened
1 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoons ginger
1 cup brown sugar
For the glaze
3 tablespoons of melted butter
1/2 cup powdered sugar
1/4 teaspoon cardamon
splash of milk
Extra butter for greasing bowl and pan
Instructions
In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)
Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
Meanwhile stir together the brown sugar & filling spices and set aside.
Prepare a mega muffin tin by buttering each well. Set aside.
When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.
Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)
Bake at 375F for 15 minutes or until golden brown.
For the glaze:
Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.
Serve warm.
Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
TARRAGON CHICKEN
This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.” Time: 1 hour; makes 4 servings.
To view this online, click here.
Ingredients
1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt
Preparation
Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
BAKED PENNE WITH ROASTED VEGETABLES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 1 hr 5 min; Prep: 25 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html?oc=linkback.
Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
POT ROAST STIR-FRY
This comes from The Food Network Kitchen. It starts off, “This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!” Total Time: 45 min; Prep: 15 min; Inactive: 15 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pot-roast-stir-fry.html?oc=linkback
Ingredients
8 ounces beef sirloin, thinly sliced
1 1/2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons
1 cup low-sodium beef broth
1/2 teaspoon soy sauce
3 tablespoons plus 1 teaspoon vegetable oil
4 ounces cremini mushrooms, sliced
2 medium carrots, sliced into 1/8-inch coins
1 stalk celery, cut into 1/8-inch-thick slices
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
6 ounces wide egg noodles, cooked and buttered, for serving
Directions
Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.
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