Enjoy!
CHERRY-WALNUT RUGELACH
This recipe comes from Kathy Kingsley, About.com's American Food guide. She wrote, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!
Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes
To view this online, click here.
Ingredients:
Rugelach Dough
2 sticks (1 cup) unsalted butter, at room temperature
1 8-ounce package cream cheese or Nuefchatel, at room temperature
1/2 cup granulated sugar, plus extra for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon salt
Egg wash: 1 large egg beaten with 1 tablespoon water
Cherry-Walnut Filling
3/4 cup sugar
1/2 cup dried cherries, finely chopped
1/2 cup finely chopped walnuts, toasted
1 stick (1/2 cup) unsalted butter, melted
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Preparation:
To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.
Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.
Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.
Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.
Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.
Recipe Notes
Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.
Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.
ALMOND CAKE WITH RASPBERRIES & CHOCOLATE GANACHE
From Seattle's Macrina Bakery. The recipe states, “This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache.” Makes 8 Jumbo cupcakes.
For the batter:
1/2 cup raw almonds (skins on), toasted
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
2 large eggs
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
For the whipped cream filling:
1 pint fresh raspberries (about 24 berries)
1/2 cup heavy cream
2 tablespoons sugar
For the chocolate ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup bittersweet chocolate chips
Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside.
Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl.
Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top.
To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools.
To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry.
These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days.
CHICKEN PARMESAN
This comes from Giada De Laurentiis, star of The Food Network's Everyday Italian. Total Time: 1 hour 40 min; Prep: 20 min; Cook: 1 hour 20 min; Yield: 4 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe.print.html?oc=linkback
Ingredients
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
PAT AND GINA'S OVEN FRIED CHICKEN
This comes from Patrick and Gina Neely of The Food Network's Down Home with the Neelys. Total Time: 55 min; Prep: 10 min; Cook: 45; Yield: 8 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pat-and-ginas-oven-fried-chicken-recipe.print.html?oc=linkback
Ingredients
Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed
Directions
Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.
Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.
Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.
Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon e-newsletter. It begins, “An easy Mexican dinner for under 300 calories per serving. You can even assemble it ahead of time and bake before serving!” Prep Time: 25 min; Total Time: 60 min; Servings: 5
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
2 cups cubed cooked chicken breast
1 can (10 oz) Old El Paso™ enchilada sauce
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 small red bell pepper, chopped
3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 9-inch glass pie plate or shallow small casserole with cooking spray. Cook rice mixture as directed on bag for minimum time. In large bowl, mix chicken, rice mixture and enchilada sauce. Stir in 2 tablespoons of the green onions, the cilantro and bell pepper. Spoon into pie plate.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining green onions.
SLOW COOKER SAVORY POT ROAST
This comes from GE Appliances, and starts off, “Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results. Put it together in the morning, and when it's time for dinner, it's done!” Time: 6 hours; makes 6 servings.
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 envelope (about 1 ounce) dry onion soup and recipe mix
6 (3-inch diameter) red potatoes, cut in half
3 cups baby-cut carrots
1 boneless beef chuck pot roast (3 to 3 1/2 pounds)
Directions
Stir the mushroom soup, soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
Notes:
Serving Suggestion: Serve with buttermilk biscuits and steamed broccoli spears. For dessert serve turtle or blonde brownies. Cooking Basics:True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
Cooking Tips:
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Showing posts with label Cherry-Walnut Rugelach. Show all posts
Showing posts with label Cherry-Walnut Rugelach. Show all posts
Friday, February 26, 2016
Friday, July 4, 2014
Weekend (and the 4th) Meals
Another weekend - a three day weekend, no less! - and you have things to get done. Between today's offerings, and yesterday's second offerings with 4th of July recipes, you're sure to find something yummy to add to your holiday meal. Enjoy!
BAKED MACARONI AND CHEESE
Kathy Kingsley, About.com's American Food blog's guide, writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8
Ingredients:
12 ounces elbow macaroni (3 cups)
1/2 stick (4 tablespoons) butter
1/2 cup finely minced onion
1/4 cup all-purpose flour
3 1/2 cups whole or 2-percent fat milk
1 teaspoon Dijon mustard
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces shredded Cheddar cheese (2 cups)
1 cup fresh bread crumbs, or 1/2 cup dried
Preparation:
Preheat the oven to 375°F.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.
Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.
Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.
Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.
In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.
Recipe Notes
You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.
Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.
Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.
To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.
CHERRY-WALNUT RUGELACH
Another wonderful recipe from About.com's Kathy Kingsley, the American Food guide. She writes, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!
Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes
Ingredients:
Rugelach Dough
2 sticks (1 cup) unsalted butter, at room temperature
1 8-ounce package cream cheese or Nuefchatel, at room temperature
1/2 cup granulated sugar, plus extra for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon salt
Egg wash: 1 large egg beaten with 1 tablespoon water
Cherry-Walnut Filling
3/4 cup sugar
1/2 cup dried cherries, finely chopped
1/2 cup finely chopped walnuts, toasted
1 stick (1/2 cup) unsalted butter, melted
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Preparation:
To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.
Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.
Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.
Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.
Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.
Recipe Notes
Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.
Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.
MAD DOG'S GRILLED POTATO SLICES
This recipe comes from the Wisconsin Potato and Vegetable Crowers Association (WPVGA). The recipe starts off, “A side dish or snack that will leave your family begging for more.” Prep. time: 10 minutes; Cooking time: about 15; Serves: 1; See note.
Ingredients4 baking potatoes baking potato
about 1/2 cup your favorite Italian salad dressing
grated cheese, such as Cheddar, Parmesan, or jack
Directions
Slice the unpeeled potatoes lengthwise into several thin slices (about a quarter of an inch).
Lay the potato slices in a shallow dish. Pour the dressing over them and turn to coat. Cover and set aside to marinate for 2 hours. No need to refrigerate the potatoes.
Prepare a charcoal or gas grill so that it is medium hot.
Grill for 5 to 7 minutes on each side, basting occasionally, until browned and tender.
About 1 minutes before the potatoes are done, sprinkle them with grated cheese. Remove from the grill when the cheese begins to melt. Serve immediately.
Note:Since I don't own an outdoor grill, I make this in the oven, with the oven set at 400 degrees F., and bake for about 20 – 25 minutes. Near the end, keep an eye on them, as individual ovens vary.
RIBOLITTA WITH SEASONS CROUTONS
This is from Seattle's Macrina Bakery.Their email for this recipe starts off, “This marriage of vegetable soup and yesterday’s bread is a classic Tuscan combination. We like to make the dish into a meal by adding savory sausage and chicken.” Serves 4.
Ribolitta
1/2 cup dried cannelloni beans
3 tablespoons extra virgin olive oil
1 pound Italian sausage links (chicken or pork)
4 thin slices pancetta (3 oz), diced
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 medium fennel bulb, diced large
3 celery ribs, diced
1 medium parsnip, peeled and diced
2 garlic cloves, finely diced
4 Roma tomatoes, cored and diced
1/2 small head green cabbage, coarsely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 cups chicken or vegetable stock
1 (6-ounce) boneless, skinless chicken breast
3/4 cup red wine
2 tablespoons sherry vinegar
Kosher salt
Freshly ground black pepper
3 cups Seasoned Croutons (see recipe)
Extra virgin olive oil, for drizzling
2 tablespoons chopped fresh Italian parsley
Serves 4
Soak beans in water overnight. Drain beans and set aside.
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add sausage links and cook until all sides are browned, about 10 minutes. Let cool, then cut links into 1-inch pieces and set aside.
Combine remaining 2 tablespoons olive oil and pancetta in a large, heavy-bottomed soup pot. Cook over medium heat until fat is rendered and pancetta is golden brown. Do not pour off the rendered fat. Add onion, carrot, fennel, celery, and parsnip. Cover the pot and sweat the vegetables over medium heat, stirring occasionally, for about 15 minutes or until vegetables are soft. Add garlic, tomatoes, cabbage, rosemary, and thyme, and cook uncovered for another 10 minutes.
Add soaked beans, sausage, stock, chicken breast, red wine, and sherry vinegar, and bring to a boil. Simmer for 1 to 1-1/2 hours, until beans are fully cooked, adding more stock or water as needed. If foam gathers on the surface of the soup, remove it with a spoon. Remove chicken breast from soup and set aside until it is cool enough to touch. Shred cooled chicken with your hands and return pieces to soup. Season to taste with salt and pepper.
Divide croutons among 4 soup bowls, reserving about 1/2 cup. Ladle soup over croutons and garnish each serving with a drizzle of good olive oil, some Italian parsley, and the reserved croutons.
Seasoned Croutons
The email states, “We use a lot of these savory croutons at our cafes. They’re perfect for topping soups and salads, and can be stored in an airtight container for up to a week.”
Makes 3 cups
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 garlic clove, finely diced
3 cups white bread cubes (about 1/2 loaf), cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Preheat oven to 350°F
Line rimmed baking sheet with parchment paper.
Melt butter in a small saucepan over medium-low heat. Add olive oil and garlic and continue cooking just until garlic is heated through, about 30 seconds. Remove from heat.
Place bread cubes in a medium bowl. Pour butter mixture and toss until bread cubes are evenly coated. Transfer cubes to rimmed baking sheet and spread evenly. Using a rubber spatula, scrape any remaining butter from the bowl and scatter over the bread cubes. Season to taste with a little salt and pepper.
Bake on the center rack of the oven for 10 to 15 minutes, until croutons are golden brown. Let cool and enjoy.
KALE AND POTATO GRATIN
This was in a long-ago email; not sure of its origins. It makes 6-8 servings
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoon coarse salt
1 teaspoon pepper
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2"-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2"-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. In a 9"x12" glass or ceramic casserole/baker.
SHEPHERD'S PIE
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “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.” Serves 6
Prep Time: 20 minutes, Cook Time: 50 minutes
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
BAKED MACARONI AND CHEESE
Kathy Kingsley, About.com's American Food blog's guide, writes, “A true American classic, this recipe for baked macaroni and cheese couldn't be easier or more comforting. It's also a a very versatile dish, lending itself to many variations. For example, no reason to stick to elbow macaroni for the recipe, try it with penne, rigatoni or rotini. And you can mix-up the cheese you use, too. How about a mixture of cheddar and Monterrey Jack, or Gruyere and fontina? The variations on the dish are only limited by your imagination.
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: Serves 8
Ingredients:
12 ounces elbow macaroni (3 cups)
1/2 stick (4 tablespoons) butter
1/2 cup finely minced onion
1/4 cup all-purpose flour
3 1/2 cups whole or 2-percent fat milk
1 teaspoon Dijon mustard
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces shredded Cheddar cheese (2 cups)
1 cup fresh bread crumbs, or 1/2 cup dried
Preparation:
Preheat the oven to 375°F.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain in a colander.
In a large saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the flour and cook, stirring for 1 minute.
Slowly pour in the milk and whisk until mixture is smooth. Cook over medium heat, whisking often, until mixture thickens and bubbles, about 6 minutes. Stir in the mustard and cayenne pepper.
Stir in 1 1/2 cups of the shredded cheese until melted and smooth. Season with salt and pepper.
Add the pasta to the cheese sauce and toss to coat. Scrape the mixture into a 9 - by- 13-inch baking dish.
In a small bowl, combine the remaining 1/2 cup shredded cheese and breadcrumbs. Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake the casserole until the top is golden brown, about 30 minutes. Serve hot.
Recipe Notes
You can mix-up the recipe some by adding 1 cup of chopped ham and/or 1/2 cup of thawed, frozen peas.
Another variation for this macaroni and cheese is to use Fontina cheese and add some sauteed, chopped mushrooms and spinach, or use some Monterrey Jack cheese and add some canned chopped green chilies and a little chili powder.
Make individual servings of mac and cheese: Spoon the macaroni and cheese into 1 to 2 cup-size ramekins, and bake for 15 to 20 minutes.
To ensure that the sauce is smooth, add the cheese in small batches, stirring until smooth before adding the next batch.
CHERRY-WALNUT RUGELACH
Another wonderful recipe from About.com's Kathy Kingsley, the American Food guide. She writes, “These rugelach with a cherry, walnut and cinnamon filling and flaky cream cheese dough are simple to make and absolutely delicious.” I agree!
Prep time: 20 minutes; Cook Time: 20 minutes; Plus Chilling: 1 hour; Total Time: 1 hour, 40 minutes; Yield: Makes about 64 minutes
Ingredients:
Rugelach Dough
2 sticks (1 cup) unsalted butter, at room temperature
1 8-ounce package cream cheese or Nuefchatel, at room temperature
1/2 cup granulated sugar, plus extra for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon salt
Egg wash: 1 large egg beaten with 1 tablespoon water
Cherry-Walnut Filling
3/4 cup sugar
1/2 cup dried cherries, finely chopped
1/2 cup finely chopped walnuts, toasted
1 stick (1/2 cup) unsalted butter, melted
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Preparation:
To make the dough: In a large bowl using an electric mixer, beat the butter and cream cheese on medium-high speed until light and fluffy. Add the sugar and beat until well blended. Reduce the mixer speed to low, and beat in the flour and salt.
Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough into 8 equal pieces. Gather each piece into a ball, then flatten into disks. Cover the disks with plastic wrap and refrigerated for at last 1 hour, or up to 24 hours.
Make the filling: In a medium bowl, mix the sugar, cherries, walnuts, butter, cinnamon, nutmeg and ginger.
Preheat the oven to 350°F. Working with one disk of dough at a time, roll it our on a lightly floured work surface into a 8 inch round. Sprinkle about 3 tablespoons of the filling over the dough, leaving a 1/2 inch boarder around the edge. Cut the dough into 8 equal wedges. Starting at the wide edge, roll up each wedge. Arrange the rolled cookies on a ungreased baking sheets, forming them into crescent shapes, placing them point side down and about 1 inch apart. Repeat with the remaining disks of dough.
Brush the rugelach with the egg wash and sprinkle with sugar. Bake until golden brown, about 20 minutes. Set the baking sheet on a wire rack to cool for about 5 minutes, then transfer the rugelach to the rack to cool completely.
Recipe Notes
Store the baked rugleach in an airtight container between layers of wax paper at room temperature up to 5 days, or freeze up to 1 month. The rich dough freezes well for up to 4 months. You can also freeze the unbaked rugelach on a baking sheet until they are firm, then transfer to a resealable plastic freezer bags; there's no need to defrost them before baking.
Dried cherries taste great in these rugelach, but you could also use raisins or chopped dried cranberries or apricots.
MAD DOG'S GRILLED POTATO SLICES
This recipe comes from the Wisconsin Potato and Vegetable Crowers Association (WPVGA). The recipe starts off, “A side dish or snack that will leave your family begging for more.” Prep. time: 10 minutes; Cooking time: about 15; Serves: 1; See note.
Ingredients4 baking potatoes baking potato
about 1/2 cup your favorite Italian salad dressing
grated cheese, such as Cheddar, Parmesan, or jack
Directions
Slice the unpeeled potatoes lengthwise into several thin slices (about a quarter of an inch).
Lay the potato slices in a shallow dish. Pour the dressing over them and turn to coat. Cover and set aside to marinate for 2 hours. No need to refrigerate the potatoes.
Prepare a charcoal or gas grill so that it is medium hot.
Grill for 5 to 7 minutes on each side, basting occasionally, until browned and tender.
About 1 minutes before the potatoes are done, sprinkle them with grated cheese. Remove from the grill when the cheese begins to melt. Serve immediately.
Note:Since I don't own an outdoor grill, I make this in the oven, with the oven set at 400 degrees F., and bake for about 20 – 25 minutes. Near the end, keep an eye on them, as individual ovens vary.
RIBOLITTA WITH SEASONS CROUTONS
This is from Seattle's Macrina Bakery.Their email for this recipe starts off, “This marriage of vegetable soup and yesterday’s bread is a classic Tuscan combination. We like to make the dish into a meal by adding savory sausage and chicken.” Serves 4.
Ribolitta
1/2 cup dried cannelloni beans
3 tablespoons extra virgin olive oil
1 pound Italian sausage links (chicken or pork)
4 thin slices pancetta (3 oz), diced
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 medium fennel bulb, diced large
3 celery ribs, diced
1 medium parsnip, peeled and diced
2 garlic cloves, finely diced
4 Roma tomatoes, cored and diced
1/2 small head green cabbage, coarsely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 cups chicken or vegetable stock
1 (6-ounce) boneless, skinless chicken breast
3/4 cup red wine
2 tablespoons sherry vinegar
Kosher salt
Freshly ground black pepper
3 cups Seasoned Croutons (see recipe)
Extra virgin olive oil, for drizzling
2 tablespoons chopped fresh Italian parsley
Serves 4
Soak beans in water overnight. Drain beans and set aside.
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add sausage links and cook until all sides are browned, about 10 minutes. Let cool, then cut links into 1-inch pieces and set aside.
Combine remaining 2 tablespoons olive oil and pancetta in a large, heavy-bottomed soup pot. Cook over medium heat until fat is rendered and pancetta is golden brown. Do not pour off the rendered fat. Add onion, carrot, fennel, celery, and parsnip. Cover the pot and sweat the vegetables over medium heat, stirring occasionally, for about 15 minutes or until vegetables are soft. Add garlic, tomatoes, cabbage, rosemary, and thyme, and cook uncovered for another 10 minutes.
Add soaked beans, sausage, stock, chicken breast, red wine, and sherry vinegar, and bring to a boil. Simmer for 1 to 1-1/2 hours, until beans are fully cooked, adding more stock or water as needed. If foam gathers on the surface of the soup, remove it with a spoon. Remove chicken breast from soup and set aside until it is cool enough to touch. Shred cooled chicken with your hands and return pieces to soup. Season to taste with salt and pepper.
Divide croutons among 4 soup bowls, reserving about 1/2 cup. Ladle soup over croutons and garnish each serving with a drizzle of good olive oil, some Italian parsley, and the reserved croutons.
Seasoned Croutons
The email states, “We use a lot of these savory croutons at our cafes. They’re perfect for topping soups and salads, and can be stored in an airtight container for up to a week.”
Makes 3 cups
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 garlic clove, finely diced
3 cups white bread cubes (about 1/2 loaf), cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
Preheat oven to 350°F
Line rimmed baking sheet with parchment paper.
Melt butter in a small saucepan over medium-low heat. Add olive oil and garlic and continue cooking just until garlic is heated through, about 30 seconds. Remove from heat.
Place bread cubes in a medium bowl. Pour butter mixture and toss until bread cubes are evenly coated. Transfer cubes to rimmed baking sheet and spread evenly. Using a rubber spatula, scrape any remaining butter from the bowl and scatter over the bread cubes. Season to taste with a little salt and pepper.
Bake on the center rack of the oven for 10 to 15 minutes, until croutons are golden brown. Let cool and enjoy.
KALE AND POTATO GRATIN
This was in a long-ago email; not sure of its origins. It makes 6-8 servings
1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoon coarse salt
1 teaspoon pepper
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
Preheat oven to 350° F.
Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.
Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2"-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn't need to be exact, as long as you end up with a pile of roughly 1/2"-thick shreds of kale.
When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" rectangular casserole or glass or ceramic baking dish.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy. In a 9"x12" glass or ceramic casserole/baker.
SHEPHERD'S PIE
Fiona Haynes, About.com's Low Fat Cooking guide, writes, “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.” Serves 6
Prep Time: 20 minutes, Cook Time: 50 minutes
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
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