It doesn't seem possible that it's only a week until Christmas and two weeks until New Year's. Where has this year gone?
This is a repost from last year on Christmas Eve on my vegetarian blog, and includes Holiday Seitan Roast and Easy Cranberry Sauce. 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.
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRY COULIS
This comes from the April/May 2012 issue of Vegetarian Times, page 52. It begins, “Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.” Serves 12.
To view this online, click here.
Cake
8.5 oz. bittersweet (60% cacao) chocolate, chopped
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
Coulis
1 1/2 cups sliced fresh strawberries (8 oz.)
1 Tbs. sugar
1/2 Tbs. lemon juice
Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 Tbs. water, and purée until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
nutritional information Per Slice: Calories: 275; Protein: 5 g; Total Fat: 20 g; Saturated Fat: 12 g; Carbohydrates: 22 g; Cholesterol: 94 mg; Sodium: 36 mg; Fiber: 3 g; Sugar: 18 g; Gluten-Free
HOLIDAY SEITAN ROAST
This is from the November 2014 issue of Vegetarian Times, page 69, and begins, “Thinly slice the seitan when serving so that each bite gets coated in sauce.” Serves 8.
To view this online, click here.
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe homemade seitan (recipe follows) or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
nutritional information Per Serving: Calories: 287; Protein: 27 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 541 mg; Fiber: 6 g; Sugar: 6 g; Vegan
HOMEMADE SEITAN
Also from the November 2014 issue of Vegetarian Times, page 69. It begins, “Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.” Makes 1 pound.
To view this online, go to http://www.vegetariantimes.com/recipe/homemade-seitan/
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
nutritional information Per Per 2-oz. Serving: Calories: 176; Protein: 25 g; Total Fat: lees than 1 g; Saturated Fat: 0 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 167 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this. If you think you may need any last-minute presents, this can fit the bill.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occasionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
Showing posts with label Chocolate Chip Icebox Cookies. Show all posts
Showing posts with label Chocolate Chip Icebox Cookies. Show all posts
Monday, December 18, 2017
Monday, December 19, 2016
Meatless Monday
It doesn't seem possible that it's less than a week until Christmas and less than two until New Year's. Where has this year gone?
This is a repost from my vegetarian blog and was posted last year on Christmas Eve. Enjoy!
Note: If you haven't already checked out yesterday's cookie post, make sure you do. Six yummy cookie recipes to make for the holidays!
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.
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRY COULIS
This comes from the April/May 2012 issue of Vegetarian Times, page 52. It begins, “Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.” Serves 12.
To view this online, click here.
Cake
8.5 oz. bittersweet (60% cacao) chocolate, chopped
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
Coulis
1 1/2 cups sliced fresh strawberries (8 oz.)
1 Tbs. sugar
1/2 Tbs. lemon juice
Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 Tbs. water, and purée until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
nutritional information Per Slice: Calories: 275; Protein: 5 g; Total Fat: 20 g; Saturated Fat: 12 g; Carbohydrates: 22 g; Cholesterol: 94 mg; Sodium: 36 mg; Fiber: 3 g; Sugar: 18 g; Gluten-Free
HOLIDAY SEITAN ROAST
This is from the November 2014 issue of Vegetarian Times, page 69, and begins, “Thinly slice the seitan when serving so that each bite gets coated in sauce.” Serves 8.
To view this online, click here.
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe homemade seitan (recipe follows) or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
nutritional information Per Serving: Calories: 287; Protein: 27 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 541 mg; Fiber: 6 g; Sugar: 6 g; Vegan
HOMEMADE SEITAN
Also from the November 2014 issue of Vegetarian Times, page 69. It begins, “Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.” Makes 1 pound.
To view this online, go to http://www.vegetariantimes.com/recipe/homemade-seitan/
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
nutritional information Per Per 2-oz. Serving: Calories: 176; Protein: 25 g; Total Fat: lees than 1 g; Saturated Fat: 0 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 167 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this. If you think you may need any last-minute presents, this can fit the bill.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
This is a repost from my vegetarian blog and was posted last year on Christmas Eve. Enjoy!
Note: If you haven't already checked out yesterday's cookie post, make sure you do. Six yummy cookie recipes to make for the holidays!
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.
FLOURLESS CHOCOLATE CAKE WITH STRAWBERRY COULIS
This comes from the April/May 2012 issue of Vegetarian Times, page 52. It begins, “Similar to a chocolate soufflé, this cake will rise, then fall slightly when cooled, leaving a cracked top. A fresh strawberry sauce balances the richness of the chocolate. The cake can be made up to two days in advance. For perfect, clean-cut cake wedges, dip the knife in hot water before cutting each slice.” Serves 12.
To view this online, click here.
Cake
8.5 oz. bittersweet (60% cacao) chocolate, chopped
3/4 cup unsalted butter
4 large eggs, separated, at room temperature, divided
2 egg whites
1/2 cup sugar
Coulis
1 1/2 cups sliced fresh strawberries (8 oz.)
1 Tbs. sugar
1/2 Tbs. lemon juice
Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Whisk egg yolks, then stir into chocolate mixture.
Beat all 6 egg whites with electric mixer on high 1 to 2 minutes, or until foamy. Add sugar, and beat 4 minutes, or until stiff peaks form. Gently fold egg white mixture into chocolate mixture until just combined. Pour into prepared pan, and bake 40 minutes, or until toothpick inserted into center comes out mostly clean. Cool.
To make Coulis: Combine strawberries, sugar, and lemon juice in bowl of food processor; let stand 5 minutes. Add 2 Tbs. water, and purée until smooth. Strain through fine-mesh strainer. Serve Cake drizzled with Coulis.
nutritional information Per Slice: Calories: 275; Protein: 5 g; Total Fat: 20 g; Saturated Fat: 12 g; Carbohydrates: 22 g; Cholesterol: 94 mg; Sodium: 36 mg; Fiber: 3 g; Sugar: 18 g; Gluten-Free
HOLIDAY SEITAN ROAST
This is from the November 2014 issue of Vegetarian Times, page 69, and begins, “Thinly slice the seitan when serving so that each bite gets coated in sauce.” Serves 8.
To view this online, click here.
1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. smoked paprika
1 recipe homemade seitan (recipe follows) or 1 lb. seitan, divided into 2 pieces
2 Tbs. olive oil, divided
1 Tbs. unbleached all-purpose flour
1/4 cup red wine
1/4 cup tomato paste
1/2 cup low-sodium vegetable broth
2 tsp. tamari or soy sauce
1/2 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary
8 oz. baby carrots (1 1/4 cups)
3 stalks celery, chopped (1 cup)
1 large parsnip, chopped (4 oz.)
12 oz. small purple potatoes, halved
2 cups pearl onions, peeled and halved if large
Preheat oven to 350°F.
Combine salt, pepper, and paprika in small bowl. Rub over seitan pieces.
Heat 1 Tbs. oil in large skillet over medium-high heat. Add seitan, and brown 6 minutes, turning to cook all sides. Remove seitan from pan, and set aside.
Add remaining 1 Tbs. oil to pan, sprinkle with flour, and reduce heat to medium. Cook 3 minutes, or until smooth roux forms. Add wine, then tomato paste, broth, tamari, thyme, and rosemary; cook 3 to 5 minutes, or until sauce begins to thicken.
Transfer seitan to roasting pan. Surround with carrots, celery, parsnip, potatoes, and onions. Pour sauce over top. Cover with foil, and roast 35 to 45 minutes. Remove foil, and roast 10 to 15 minutes more. Thinly slice seitan, and serve with vegetables and sauce.
nutritional information Per Serving: Calories: 287; Protein: 27 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 541 mg; Fiber: 6 g; Sugar: 6 g; Vegan
HOMEMADE SEITAN
Also from the November 2014 issue of Vegetarian Times, page 69. It begins, “Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.” Makes 1 pound.
To view this online, go to http://www.vegetariantimes.com/recipe/homemade-seitan/
2 cups vital wheat gluten
1/2 cup nutritional yeast
2 tsp. garlic powder
5 cups low-sodium vegetable broth, divided
2 Tbs. low-sodium soy sauce
1/2 small onion, diced
1 clove garlic, crushed
Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.
Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.
nutritional information Per Per 2-oz. Serving: Calories: 176; Protein: 25 g; Total Fat: lees than 1 g; Saturated Fat: 0 g; Carbohydrates: 17 g; Cholesterol: 0 mg; Sodium: 167 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
EASY CRANBERRY SAUCE
This comes from One Green Planet's newsletter. The recipe states, “My Easy Cranberry Sauce is not very sweet. It has a tangy tartness and makes a beautiful side dish for your holiday table.”
To view this and other cranberry recipes, click here.
12 oz. Bag of fresh or frozen cranberries, with 1/2 cup set aside
1 cup sugar
zest of 1 orange
2 Tbs. Water or orange juice
Set aside 1/ 2 cup cranberries in a bowl. Put the rest of the cranberries into a saucepan. Add sugar, orange zest and water or orange juice and cook over low heat. Stir until sugar dissolves and cranberries soften, about 10 minutes. Raise the heat to medium high and cook until cranberries burst, about another 10 minutes. Reduce heat back to low and add in the cranberries you set aside. Add more sugar if you want, and salt and pepper to taste. Let cool (you can refrigerate it if you like your cranberry sauce cold) before serving.
SPICE TEA
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com. I used to make this every year for Christmas presents. Nice-tasting, and everyone seemed to enjoy getting this. If you think you may need any last-minute presents, this can fit the bill.
8 oz loose tea
1 1/2 – 2 sticks cinnamon
3 orange peels
2 T chopped cloves
Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.
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.
Friday, January 15, 2016
Friday Recipes
Finally, Friday. Here are six recipes to help you through the weekend. 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.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
SOUR-CREAM COFFEE CAKE
This comes from Robert Farrar Capon in The New York Times' Cooking e-newsletter. Robert writes, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Time: 1 hour; makes about 12 servings.
To view this online, click here.
Ingredients
For the Cake:
1/2 cup butter at room temperature
1 1/4 cups sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 teaspoon vanilla
For the Topping:
1/4 cup sugar
1 1/2 teaspoons cinnamon
1/3 cup chopped pecans or walnuts
1 to 2 tablespoons of melted butter
Preparation
Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time, beating well. Sift flour with baking powder, baking soda and salt. Add the flour mixture alternately with sour cream and vanilla.
Pour into a well-buttered baking pan (8-by-8-inch). Combine sugar, cinnamon, nuts, melted butter and sprinkle evenly over the top of the cake. Bake for 45 minutes or until a cake tester comes out clean. Cool, cut into pieces and serve.
NACHO POT PIE BAKE
This comes from the Tablespoon e-newsletter. It begins, “A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.” Prep Time: 15 min; Total Time: 60 min; Makes 4 servings
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn
1 can (10 3/4 oz) fiesta nacho cheese condensed soup
1/4 cup water
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 1/2 teaspoons chili powder
2 cups coarsely broken tortilla chips
Directions
Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.
PERFECT PANCAKES
This comes from FamilyTime.com. The recipe starts out, “Golden brown, delicious pancakes are always welcome! This foolproof recipe is great for kids learning how to cook. Serve the pancakes with maple or fruit syrup, honey, sliced fruit, or fresh berries. Butter is delicious, too!” Serves 4 to 6; Prep Time: 10 minutes; cook time: about 3 minutes
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
about 1 1/4 cups milk
2 tablespoons Crisco® Vegetable Oil, or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then stir in the milk and oil until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little vegetable oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the hot surface, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each and with a spatula or the back of a spoon spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip them and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Note: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
ACADIAN RIGATONI
This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes, Serves: 4. To view this online, click here..
Ingredients
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
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.
SEARED BROCCOLI AND POTATO SOUP
This comes from Melissa Clark from The New York Times' Cooking newsletter. If you haven't already signed up for their newsletter, I highly recommend it.
For this recipe, Melissa writes, “This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It’s a technique inspired by Andrew Feinberg of Franny’s restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we’ve added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.” Time: 45 minutes; makes 4 to 6 servings.
To view this online, click here.
Ingredients
1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish
Preparation
In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
SOUR-CREAM COFFEE CAKE
This comes from Robert Farrar Capon in The New York Times' Cooking e-newsletter. Robert writes, “Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.” Time: 1 hour; makes about 12 servings.
To view this online, click here.
Ingredients
For the Cake:
1/2 cup butter at room temperature
1 1/4 cups sugar
2 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sour cream
1 teaspoon vanilla
For the Topping:
1/4 cup sugar
1 1/2 teaspoons cinnamon
1/3 cup chopped pecans or walnuts
1 to 2 tablespoons of melted butter
Preparation
Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time, beating well. Sift flour with baking powder, baking soda and salt. Add the flour mixture alternately with sour cream and vanilla.
Pour into a well-buttered baking pan (8-by-8-inch). Combine sugar, cinnamon, nuts, melted butter and sprinkle evenly over the top of the cake. Bake for 45 minutes or until a cake tester comes out clean. Cool, cut into pieces and serve.
NACHO POT PIE BAKE
This comes from the Tablespoon e-newsletter. It begins, “A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.” Prep Time: 15 min; Total Time: 60 min; Makes 4 servings
To view this online, click here.
Ingredients
1 bag (11 oz) Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn
1 can (10 3/4 oz) fiesta nacho cheese condensed soup
1/4 cup water
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 1/2 teaspoons chili powder
2 cups coarsely broken tortilla chips
Directions
Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.
PERFECT PANCAKES
This comes from FamilyTime.com. The recipe starts out, “Golden brown, delicious pancakes are always welcome! This foolproof recipe is great for kids learning how to cook. Serve the pancakes with maple or fruit syrup, honey, sliced fruit, or fresh berries. Butter is delicious, too!” Serves 4 to 6; Prep Time: 10 minutes; cook time: about 3 minutes
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
about 1 1/4 cups milk
2 tablespoons Crisco® Vegetable Oil, or melted butter
In a large mixing bowl stir together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg and then stir in the milk and oil until mixed. Pour into the flour and stir just until moistened.
Heat a large skillet or griddle over medium-high heat until hot. The pan is hot enough when a drop of water "dances" on its surface. Drop a pat of butter or a little vegetable oil on the pan and let it melt. Tilt the pan to spread the butter or oil over the surface, or spread it with a spatula.
Ladle or pour the batter into the hot surface, allowing a scant 1/4 cup for each pancake. Leave about 1 inch between each and with a spatula or the back of a spoon spread the pancakes into circles about 4 inches in diameter.
Cook each pancake for about 1 minute or until small bubbles appear on the top and the bottom turns golden brown. Using a pancake turner, flip them and cook for another minute or until golden brown on both sides. Adjust the heat to avoid burning.
To prevent toughening, only turn the pancakes once -- and flip them before the surface bubbles break.
Lift the pancakes from the skillet with a pancake turner and serve immediately. Make the rest of the pancakes with the remaining batter. You should have twelve 4-inch pancakes.
Note: You can keep the pancakes warm in a 200 degree F. oven. Lay them in a single layer on a baking sheet and serve as soon as you can.
ACADIAN RIGATONI
This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes, Serves: 4. To view this online, click here..
Ingredients
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
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