Here are some last-minute baking ideas to round out your Christmas dinner, including Cast Iron Skillet Corn Bread and a Christmas Tree Cookie Forest. Enjoy!
BANANA-OATMEAL BREAD
This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”
POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate
Ingredients
1 1/4 cup all-purpose flour
1/2 cup unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup uncooked old fashioned oats
Directions
Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
RED VELVET VAMPIRE CUPCAKES
This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”
Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy
To view this online, click here.
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
CHRISTMAS TREE COOKIE FOREST
This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”
Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate
To view this online, click here.
Ingredients
Dough:
4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
3 large eggs
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
Royal Icing:
1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Forest green gel food coloring
White sprinkles, for decorating
Directions
Watch how to make this recipe.
Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips
For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.
Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.
Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.
To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.
Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.
Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.
Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.
Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.
Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.
Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.
To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.
Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
CZECHOSLOVAKIAN BAR COOKIE - CUKROVI
This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).
The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”
Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour
Ingredients:
2 cups butter (1 pound), softened
2 cups sugar
4 large egg yolks
4 cups flour
2 cups chopped walnuts or pecans
1 (8- to 12-ounce) container almond paste
1 (12-ounce) container strawberry filling
Confectioners' sugar
Preparation:
Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.
Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.
Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.
Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.
Showing posts with label Cast Iron Skillet Corn Bread. Show all posts
Showing posts with label Cast Iron Skillet Corn Bread. Show all posts
Friday, December 21, 2018
Sunday, December 24, 2017
Christmas Baking
Here are some last-minute baking ideas to round out your Christmas dinner, including Cast Iron Skillet Corn Bread and a Christmas Tree Cookie Forest. Enjoy!
Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return to posting recipes on Tuesday, December 26. Merry Christmas!
BANANA-OATMEAL BREAD
This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”
POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate
Ingredients
1 1/4 cup all-purpose flour
1/2 cup unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup uncooked old fashioned oats
Directions
Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
RED VELVET VAMPIRE CUPCAKES
This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”
Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy
To view this online, click here.
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
CHRISTMAS TREE COOKIE FOREST
This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”
Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate
To view this online, click here.
Ingredients
Dough:
4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
3 large eggs
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
Royal Icing:
1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Forest green gel food coloring
White sprinkles, for decorating
Directions
Watch how to make this recipe.
Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips
For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.
Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.
Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.
To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.
Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.
Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.
Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.
Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.
Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.
Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.
To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.
Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
CZECHOSLOVAKIAN BAR COOKIE - CUKROVI
This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).
The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”
Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour
Ingredients:
2 cups butter (1 pound), softened
2 cups sugar
4 large egg yolks
4 cups flour
2 cups chopped walnuts or pecans
1 (8- to 12-ounce) container almond paste
1 (12-ounce) container strawberry filling
Confectioners' sugar
Preparation:
Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.
Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.
Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.
Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.
Note: Since tomorrow is Christmas, I'll be taking the day off. But I will return to posting recipes on Tuesday, December 26. Merry Christmas!
BANANA-OATMEAL BREAD
This was in a Weight Watchers' email several years ago. The recipe begins, “This nutritious bread is easy to mix up and will make the whole house smell wonderful.”
POINTS® Value: 4; Servings: 10; Preparation Time: 10 min; Cooking Time: 50 min; Level of Difficulty: Moderate
Ingredients
1 1/4 cup all-purpose flour
1/2 cup unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup uncooked old fashioned oats
Directions
Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
RED VELVET VAMPIRE CUPCAKES
This is from The Food Network, and begins, “No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.”
Total Time: 1 hour 35 minutes; Active: 1 hour; Yield: 12 cupcakes; Level: Easy
To view this online, click here.
Ingredients
Cupcakes:
1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
Cream Cheese Frosting:
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Directions
Special equipment: a pastry bag fitted with a large round tip and a plastic straw
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
CHRISTMAS TREE COOKIE FOREST
This comes from the Food Network Kitchen, and begins, “Make your cookie platter vertical (and extra-impressive!) with this 3D Christmas tree forest. Chilling the dough after it's cut helps the shapes stay sharp during baking.”
Total Time: 10 hours; Active: 2 hours 30 minutes; Yield: 6 tree cookies; Level: Intermediate
To view this online, click here.
Ingredients
Dough:
4 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
3 large eggs
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
Royal Icing:
1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening and decorating the forest
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Forest green gel food coloring
White sprinkles, for decorating
Directions
Watch how to make this recipe.
Special equipment: tree-shaped cookie cutters (we used 4-inch, 6-inch and 8-inch cutters); 2 pastry bags; 2 small no. 4 round tips
For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the vanilla and 2 eggs in a small bowl.
Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once they are incorporated, increase the speed to medium and, scraping down the sides of the bowl as needed, beat until slightly creamy, about 3 minutes.
Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning and scraping down the sides of the bowl and the beaters as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
Turn the dough out of the bowl and bring it together on a clean surface. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic. Refrigerate for at least 3 hours or up to overnight.
To cut and bake the forest: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment.
Dust your work surface with flour and roll out a piece of dough until about 1/4-inch thick. Keep the other piece refrigerated while you work. Punch out shapes in the dough with tree cookie cutters of various sizes and cut off the dough trunks; for every 3D tree you will need 2 tree cutouts of the same size so punch out the shapes in pairs. For our forest we used 4-inch, 6-inch and 8-inch cutters. Put the trees on the prepared baking sheets and chill while you roll and cut trees from the remaining dough. Combine the scraps of the 2 squares. Chill again, reroll and cut out more trees You should have 8 to 10 pairs of trees, depending on the size of your cutters. Freeze the cutout cookies for at least 30 minutes.
Rearrange the cookies on the baking sheets so that the pairs are next to each other. For the first cookie of each pair, use a sharp paring knife to cut a 1/2-inch-wide slot from the bottom to a little more than halfway up the cookie. For the second cookie of each pair, cut a similar slot but from the top of the tree down to a little past the middle. You will fit the cookies together with these slots after they are baked. Return the cookies to the freezer for 30 minutes more.
Whisk together the remaining egg with 2 tablespoons water in a small bowl. Brush a thin layer of egg wash on the cookies right before baking.
Bake the cookies, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown and dry on top, 15 to 18 minutes. Let cool completely on the baking sheets set on a cooling rack, about 30 minutes.
Meanwhile, make the royal icing: Combine the confectioners' sugar, meringue powder and vanilla in a large bowl. Add 5 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
Remove a third of the royal icing and place it in a pastry bag fitted with a small no. 4 round tip. Color the remaining icing with the green food coloring, one drop at a time, until it's a shade you like. If the frosting is still very stiff, add 1 to 2 teaspoons of water. Fill a second pastry bag fitted with another small no. 4 round tip with the green frosting.
Use a sharp paring knife to shave the cookie edges so they are smooth and flat: Pay attention to the tree bottoms (so the trees will stand straight) and the inner edges of the slots. Assemble the trees by sliding the top-slot trees into the bottom-slot trees. Shave the cookies as needed for a smooth fit, then disassemble them and place the pieces on a flat surface. Don't worry if a tree breaks; glue the pieces together with green royal icing.
To decorate the forest: Decorate each cookie with the green icing, leaving a blank strip up the center without icing; this is where the pieces will fit together. We used a zigzag line of green on each side. Sprinkle with white sprinkles while the icing is still wet. Let set until firm, 30 to 45 minutes. Turn the cookies over and decorate the backs in the same fashion. Let set until firm, 30 to 45 minutes.
Assemble the trees. Pipe a thin line of white icing on the outer edges of the trees for snow. Let set before serving, 30 to 45 minutes. Arrange the trees on a serving platter to create a forest. Sprinkle with confectioners' sugar for snow.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If you don't have tree-shaped cutters, you can make a stencil. Use a ruler to draw the outline of a tree on paper. Cut it out and use it as a guide for trimming the dough with a paring knife.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
CZECHOSLOVAKIAN BAR COOKIE - CUKROVI
This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).
The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”
Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour
Ingredients:
2 cups butter (1 pound), softened
2 cups sugar
4 large egg yolks
4 cups flour
2 cups chopped walnuts or pecans
1 (8- to 12-ounce) container almond paste
1 (12-ounce) container strawberry filling
Confectioners' sugar
Preparation:
Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.
Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.
Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.
Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.
Thursday, December 14, 2017
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to take you into the holidays (or any time!), including Apple Ginger Crisp, Cast Iron Skillet Corn Bread and Butternut Squash Risotto. Enjoy!
BREAD PUDDING
This is from that infamous long-since-forgotten-emailing-list.
Ingredients
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
Directions
Heat the milk just until scalded.
Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
APPLE GINGER CRISP
This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.
To view this online, click here.
Ingredients
8 tablespoons butter, divided
1 1/2 tablespoons grated ginger
3/4 cup unbleached flour
1 1/4 cup granola, preferably maple-pecan
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes
1/4 cup granulated sugar
1 cup apple cider
2 teaspoons lemon juice
Directions
Preheat oven 375 degrees F.
In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.
For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.
In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.
In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.
Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.
Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
COZY CROCK COMFORT IN SLOW COOKER
This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!
16 ounces gound 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.
Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each
Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber
Diabetic: 2 meat, 1 1/2 starch, 1 vegetable
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted vegetable stock for the chicken stock.
BREAD PUDDING
This is from that infamous long-since-forgotten-emailing-list.
Ingredients
2 cups milk
4 cups cubed or torn stale bread
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
2 eggs, lightly beaten
1/4 to 1/2 cup raisins
Directions
Heat the milk just until scalded.
Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.
APPLE GINGER CRISP
This comes from GE Appliances. Makes 6 - 8 servings in 10 minutes.
To view this online, click here.
Ingredients
8 tablespoons butter, divided
1 1/2 tablespoons grated ginger
3/4 cup unbleached flour
1 1/4 cup granola, preferably maple-pecan
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
7 Fuji apples, cored, skinned and wedge-cut into 1/16-inch cubes
1/4 cup granulated sugar
1 cup apple cider
2 teaspoons lemon juice
Directions
Preheat oven 375 degrees F.
In a 12-inch, oven-safe skillet (cast iron works well), melt 6 tablespoons of the butter and add 1/2 tablespoon grated ginger to it. When the ginger releases its aroma, turn off the heat.
For the topping, combine flour, granola (maple-pecan preferably), brown sugar, cinnamon, and salt in a large bowl. Add the butter and ginger; mix well and set topping aside.
In large bowl, toss apples together with sugar, and 1/2 tablespoon grated ginger. Set aside.
In the same pan used for the butter and ginger, reduce cider over high heat to 1/2 cup. Mix in lemon juice. Pour mixture into a separate container and set aside.
Return pan to low heat, melt remaining 2 tablespoons butter. Add remaining grated ginger. Mix together thoroughly and let ginger release its aroma. Turn up heat to high and add apple mixture. Cook, stirring frequently, until the apples are translucent and soft. About ten minutes.
Remove from heat and add cider and lemon mixture, toss well. Sprinkle the topping evenly over the apples. Put the skillet into the oven for 45 minutes or until hot and bubbly. Allow to cool slightly before serving.
WINTER VEGETABLE BEAN SOUP WITH PESTO
This recipe, from FamilyTime, begins, “The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.”
Serves: 10 servings (1 1/2 cups each); Prep Time: 25 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
2 medium carrots, diced (about 2/3 cup)
3 medium potato, peeled and diced (about 3 cups)
1 medium turnip, peeled and diced (about 1 cup)
2 large leeks, white part only, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1 bay leaf
1/4 teaspoon crushed red pepper
Easy Basil Pesto
Directions
Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.
Easy Basil Pesto: Place 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in a food processor or blender. Cover and process until smooth.
Serving Suggestion: Serve with Italian bread sticks. For dessert serve lemon bars.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
COZY CROCK COMFORT IN SLOW COOKER
This is from an old (10+ year old) email. Possibly Weight Watchers, according to the email’s header. But very yummy food!
16 ounces gound 90% lean turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Place browned meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix well to combine.
Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. 6 servings ~ 5 points each
Serves 6 - Each serving equals: 2 protein, 1 1/2 vegetables, 2/3 bread, 10 optional calories, 243 calories, 7 gm fat, 16 gm protein, 29 gm carbohydrate, 290 mg sodium, 33 mg calcium, 3 gm fiber
Diabetic: 2 meat, 1 1/2 starch, 1 vegetable
BUTTERNUT SQUASH RISOTTO
This comes from GE Appliances, and begins, “Don't let risotto intimidate you! With a little bit of time and patience you can enjoy this delicious dish. The creamy risotto is combined with sweet butternut squash, fragrant sage and rosemary for a perfect dish to usher in the cool days of fall.”
Makes 6 servings in 40 minutes.
To view this online, click here.
Ingredients
3 cups butternut squash, cut into 1/2 inch cubes
3 tablespoons butter, divided
1 tablespoon olive oil
3 shallots, minced (about 1/2 cup)
1-1/2 cups Arborio rice
1/2 cup dry white wine (see my note)
7-1/2 cups vegetable stock, heated (see my note)
5-6 fresh sage leaves, chopped
1 sprig fresh rosemary, chopped
1/4 cup and 2 tablespoons grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Heat olive oil and 2 tablespoons of the butter in a large sauti pan. Add squash. Sauti for about 5 minutes, then cover; cook on medium heat until almost tender, stirring often, about 10 minutes. Add shallots; cook and stir for 5 minutes until the shallots begin to soften, then stir in the rice. Continue cooking until the rice is glossy and begins to turn translucent on the edges, about 5 minutes. Mix in sage and rosemary. Cook for an additional minute.
Pour in the white wine; cook, stir until it is absorbed. Add a large ladleful of the hot chicken stock (about 1/2 cup) reduce heat to medium. Cook until most of the liquid has been absorbed by the rice, stirring occasionally. Continue adding the chicken stock to the rice 1/2 a cup at a time until the rice is creamy but is still slightly firm when tasted, approximately 25-30 minutes.
Finish by stirring in the Parmesan cheese, remaining tablespoon of butter, and seasoning to taste with salt and pepper.
CHEF'S NOTES:
You can cut up your own squash or use pre-cubed butternut squash from your favorite grocery store. Just make sure the squash is cut into 1/2" cubes so it gets tender enough in the risotto.
My note: If, like me, you don’t have alcohol around your house, feel free to use either non-alcohol white wine or just plain water.
Also, the recipe also called for chicken stock. I substituted vegetable stock for the chicken stock.
Tuesday, January 19, 2016
Tuesday Recipes
Enjoy!
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHUNKY CHICKEN CHOWDER
This comes from Sunny Anderson, of The Food Network's Cooking for Real. Total Time: 1 hr 40 min; Prep: 10 min; Cook Time: 1 hr 30 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/chunky-chicken-chowder-recipe.print.html?oc=linkback
Ingredients
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHOCOLATE CHIP ICEBOX COOKIES
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “These icebox cookies are filled with ground chocolate chips. Use a small food processor or chopper to grind or chop the chocolate chips for these cookies. The dough is chilled slightly and then it's rolled into logs and thoroughly chilled until it's very firm. Plant to let the dough logs chill for at least four hours, or leave them in the refrigerator overnight.” Prep Time: 15 minutes; Cook Time: 11 minutes; Total Time: 26 minutes; Yield: About 3 dozen
To view this online, click here.
Ingredients
1 cup butter (8 ounces)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups all-purpose flour, 13 1/2 ounces
1 cup semisweet chocolate chips, ground or finely chopped
Preparation
In large mixing bowl with an electric mixer cream the butter and sugars together until light; add eggs, vanilla and salt and beat until light and fluffy.
With the mixer on low speed, gradually add the flour. Stir in the ground chocolate chips.
Chill the dough for about 30 minutes to 1 hour, or until firm enough to shape.
Divide dough into 2 portions; form each portion into a log and wrap in plastic wrap or waxed paper.
Refrigerate the dough logs for at least 4 hours, or until very firm.
Heat the oven to 350° F (180° C/Gas 4). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease the pan.
Cut a log into 1/4-inch slices and place on the prepared baking sheet about an inch apart.
Bake for 9 to 12 minutes.
CAST IRON SKILLET CORN BREAD
This comes from Alex Guarnaschelli of the Food Network's Alex's Day Off. Total Time: 55 min; Prep: 15 min; Inactive: 15; Cook: 25 min; Yield: 8 to 10 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.print.html?oc=linkback
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
This recipe begins, “This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!”
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
SOFT GINGER COOKIES
This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.
To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.
3/4 cup hot coffee
1 cup chopped, pitted dates
1/2 teaspoon baking soda
2 eggs at room temperature
1/4 cup organic blackstrap molasses
1 1/2 cups organic spelt flour or whole-wheat flour
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground white pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped crystallized ginger
1/4 cup turbinado sugar
Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.
Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
MEATBALL SLIDERS
This comes from Delish. It begins, “These sandwiches are tiny but mighty: Filled with savory meatballs, gooey mozzarella, and spicy marinara, they're the perfect way to end a week.” Total Time: 30 minutes; Prep Time: 10; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
28 oz. can crushed tomatoes
4 tsp. minced garlic
kosher salt
Black pepper
1/2 c. breadcrumbs
2 tbsp. chopped fresh Italian parsley
1/4 c. grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1 large egg
1 lb. ground beef
8 small slices mozzarella cheese
8 Slider buns
1 c. baby spinach
Directions
In a medium saucepan, cook crushed tomatoes, 2 teaspoons garlic, 1 teaspoon salt, and 1/2 teaspoon pepper for 5 minutes; keep warm.
Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper. In a medium mixing bowl, combine breadcrumbs, remaining garlic, parsley, Parmesan, crushed red pepper flakes, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and combine. Add ground beef until well incorporated; do not over-mix.
Divide into 8 meatballs and place on baking sheet. Bake until golden brown, 10 to 15 minutes. Place piece of cheese on each meatball and return to oven until cheese melts.
Serve meatballs on slider buns with tomato sauce, spinach, and meatballs.
CHUNKY CHICKEN CHOWDER
This comes from Sunny Anderson, of The Food Network's Cooking for Real. Total Time: 1 hr 40 min; Prep: 10 min; Cook Time: 1 hr 30 min; Yield: 4 to 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/chunky-chicken-chowder-recipe.print.html?oc=linkback
Ingredients
4 chicken thighs, bone in, skin removed
Kosher salt and freshly ground black pepper
4 tablespoons butter
1 tablespoon vegetable oil
1 large Vidalia or sweet onion, chopped
10 to 12 thyme sprigs, in a bundle
2 bay leaves
4 cloves garlic, roughly chopped
4 cups chicken stock
2 russet potatoes, peeled and cut into bite-sized cubes
8 ounces frozen white corn
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
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