Here are today's six Wednesday recipes. Enjoy!
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
This yummy recipe comes from Ina Garten, star of The Food Network's hit show, Barefoot Contessa. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 40 to 48 cookies; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-white-chocolate-chunk-cookies-recipe3.print.html?oc=linkback
Ingredients
1/2 pound unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped
Directions
Preheat the oven to 350 degrees F.
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
KATHARINE HEPBURN'S BROWNIES
This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies
To view this recipe online, click here.
Ingredients
1/2 cup cocoa
1/2 cup butter (1 stick)
2 eggs
1 cup sugar
1/4 cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Preparation
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
LAZY CHICKEN
This recipe from Tablespoon.com's e-newsletter, begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; Makes 4 servings
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
BUTTERMILK ROAST CHICKEN
This came from Nigella Lawson in a recent New York Times Cooking e-newsletter. It begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, click here.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
PUMPKIN SPICE LATTE MUG CAKES
This comes from the Tablespoon e-newsletter, and starts off, “Mmmm, pumpkin! Transform this fall coffee-house favorite into a cake that can be baked in your microwave in just two minutes.” Prep Time: 4 min; Total Time: 7 min; Servings: 2
To view this online, click here.
Ingredients
2 tablespoons butter, melted and cooled
1 egg
3 tablespoons brewed espresso coffee or very strong coffee, room temperature
1 tablespoon canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/3 cup Original Bisquick™ mix
1/2 teaspoon pumpkin pie spice
Pinch of salt
Whipped cream, for serving
Ground cinnamon, for serving
Directions
In small bowl, beat melted butter, egg, espresso and pumpkin with whisk. Add the sugar, Bisquick mix, pumpkin pie spice and salt. Mix until incorporated; batter may be lumpy.
Divide batter between 2 microwavable mugs. Microwave uncovered on High 2 minutes. Cool a few minutes before serving.
Top with whipped cream and a sprinkle of cinnamon.
Showing posts with label Lazy Chicken. Show all posts
Showing posts with label Lazy Chicken. Show all posts
Wednesday, March 2, 2016
Friday, January 8, 2016
Friday Recipes
Finally, Friday! Here are six recipes to take you through the weekend. Enjoy!
Note: Next week's blog will include one day of soup recipes (nothing like homemade soup to warm one up during the chilly winter days!) and one of homemade bread recipes - both posts with photos. And now, on to today's recipes.
PEAR AND ALMOND DANISH
This comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “Add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish Dough (next recipe). The apricot glaze adds a festive shine to the finished pastry but is not essential. If you don’t have a coffee grinder, use 1/2 cup (45 grams) almond meal in place of the raw almonds.” Makes 10 servings.
To view this online, click here.
Ingredients
5 tablespoons unsalted butter, at room temperature
2 tablespoons packed light or dark brown sugar
1/2 teaspoon kosher salt
3 cups diced pear (from 2 to 3 firm Bosc pears)
1/3 cup raw almonds
3 tablespoons confectioners’ sugar
1 large egg yolk
1/8 teaspoon almond extract
1 batch Danish dough with cardamom added
1 large egg, lightly beaten
1/4 cup apricot preserves, for glaze (optional)
Preparation
To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don’t cut through the dough, you’re just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It’s ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) While dough is rising, heat the oven to 425 degrees.
Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.
DANISH DOUGH
This also comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our Pear and Almond Danish Braid, add 1 teaspoon coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.” Makes enough for 9 or 10 small pastries, or 1 large braid.
To view this online, go to http://cooking.nytimes.com/recipes/1017897-danish-dough.
Ingredients
1 1/2 cups bread flour, plus more for the work surface and the rolling pin
2 tablespoons granulated sugar
2 teaspoons active dry yeast
3/4 teaspoon kosher salt
14 tablespoons cold, unsalted butter (1 3/4 sticks), roughly cubed
1 large egg
1/4 cup cold whole milk
Preparation
Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
In a small bowl, whisk together the egg, milk and 2 tablespoons water.
Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Tip: If you are using this dough to make the pear and almond Danish braid, add 1 teaspoon/2 grams coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
HOUSEMAN'S ROASTED-SQUASH SALAD
This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings
To view this online, click here.
Ingredients
5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced
Preparation
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
Place squash on a warm platter, and spoon the dressing over the top.
LAZY CHICKEN
This comes from the Tablespoon.com e-newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; makes 4 servings
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
CHICKEN & ROASTED GARLIC RISOTTO
This comes from Campbell's Kitchen, and begins, “This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.” Prep Time: 5 minutes; Total Time: 30 minutes; Cooks: 20 min; Stand: 5 min; Serves: 4
To view this online, click here.
Ingredients
1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
SKILLET LASAGNA
This comes from the Tablespoon's e-newsletter. It begins, “This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.” Prep Time: 15 min; Total Time: 50 min; makes 5 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
1/4 cup chopped onion
1/2 teaspoon finely chopped garlic
2 tablespoons balsamic vinegar
2 teaspoons Italian seasoning
1 cup part-skim ricotta cheese
4 precooked lasagna noodles, broken into large pieces
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup roasted red bell peppers (from a jar), chopped
5 teaspoons refrigerated basil pesto (from 7-oz container)
1/2 cup shredded mozzarella-Parmesan cheese blend (2 oz)
Directions
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).
In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.
Note: Next week's blog will include one day of soup recipes (nothing like homemade soup to warm one up during the chilly winter days!) and one of homemade bread recipes - both posts with photos. And now, on to today's recipes.
PEAR AND ALMOND DANISH
This comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “Add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish Dough (next recipe). The apricot glaze adds a festive shine to the finished pastry but is not essential. If you don’t have a coffee grinder, use 1/2 cup (45 grams) almond meal in place of the raw almonds.” Makes 10 servings.
To view this online, click here.
Ingredients
5 tablespoons unsalted butter, at room temperature
2 tablespoons packed light or dark brown sugar
1/2 teaspoon kosher salt
3 cups diced pear (from 2 to 3 firm Bosc pears)
1/3 cup raw almonds
3 tablespoons confectioners’ sugar
1 large egg yolk
1/8 teaspoon almond extract
1 batch Danish dough with cardamom added
1 large egg, lightly beaten
1/4 cup apricot preserves, for glaze (optional)
Preparation
To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners’ sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don’t cut through the dough, you’re just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don’t open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It’s ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn’t risen enough; if it doesn’t bounce back at all, it’s gone too far.) While dough is rising, heat the oven to 425 degrees.
Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.
DANISH DOUGH
This also comes from Samantha Seneviratine in The New York Times' Cooking e-newsletter. Samantha writes, “The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our Pear and Almond Danish Braid, add 1 teaspoon coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.” Makes enough for 9 or 10 small pastries, or 1 large braid.
To view this online, go to http://cooking.nytimes.com/recipes/1017897-danish-dough.
Ingredients
1 1/2 cups bread flour, plus more for the work surface and the rolling pin
2 tablespoons granulated sugar
2 teaspoons active dry yeast
3/4 teaspoon kosher salt
14 tablespoons cold, unsalted butter (1 3/4 sticks), roughly cubed
1 large egg
1/4 cup cold whole milk
Preparation
Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
In a small bowl, whisk together the egg, milk and 2 tablespoons water.
Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Tip: If you are using this dough to make the pear and almond Danish braid, add 1 teaspoon/2 grams coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
HOUSEMAN'S ROASTED-SQUASH SALAD
This comes from Sam Sifton on The New York Times' Cooking newsletter. (Note: If you haven't signed up for their newsletter, I highly recommend it. Seriously.) This recipe begins, “At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you’ll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices — ground fennel, sumac and coriander — is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.” Time: 30 minutes, plus macerating; Makes 4 to 6 servings
To view this online, click here.
Ingredients
5 tablespoons dried currants
1/4 cup plus 2 tablespoons white-wine vinegar
1 kabocha squash, approximately 3 to 4 pounds
Approximately 3/4 cup extra-virgin olive oil
1/2 tablespoon kosher salt
1 tablespoon plus 3/4 teaspoon ground fennel seed
1 tablespoon plus 3/4 teaspoon ground sumac
1 tablespoon plus 3/4 teaspoon ground coriander
1/2 cup chopped parsley, packed
1/2 cup chopped cilantro, packed
1/4 cup plus 2 tablespoons freshly squeezed lime juice, approximately 3 to 4 limes
1/2 cup pistachios, toasted and chopped
1/2 cup firm feta cheese, diced
Preparation
Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
Place squash on a warm platter, and spoon the dressing over the top.
LAZY CHICKEN
This comes from the Tablespoon.com e-newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; makes 4 servings
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
CHICKEN & ROASTED GARLIC RISOTTO
This comes from Campbell's Kitchen, and begins, “This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.” Prep Time: 5 minutes; Total Time: 30 minutes; Cooks: 20 min; Stand: 5 min; Serves: 4
To view this online, click here.
Ingredients
1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
SKILLET LASAGNA
This comes from the Tablespoon's e-newsletter. It begins, “This ground beef and pasta skillet recipe is the quick-fix version of the all-time dinner favorite - with the classic Italian flavors and cheese filled layers of authentic lasagna.” Prep Time: 15 min; Total Time: 50 min; makes 5 servings
To view this online, click here.
Ingredients
1/2 lb ground beef round
1/4 cup chopped onion
1/2 teaspoon finely chopped garlic
2 tablespoons balsamic vinegar
2 teaspoons Italian seasoning
1 cup part-skim ricotta cheese
4 precooked lasagna noodles, broken into large pieces
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 cup roasted red bell peppers (from a jar), chopped
5 teaspoons refrigerated basil pesto (from 7-oz container)
1/2 cup shredded mozzarella-Parmesan cheese blend (2 oz)
Directions
In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Add vinegar and 1 teaspoon of the Italian seasoning. Spoon ricotta cheese evenly over beef. Top with noodles, making 1 flat layer (noodles will overlap).
In small bowl, mix tomatoes and roasted peppers; spread over noodles, making sure noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes or until noodles are soft. Uncover; sprinkle with cheese blend. Let stand 5 minutes. Cut into wedges. Serve from skillet with slotted spatula.
Friday, June 5, 2015
Weekend Recipes
Finally, Friday. Here are today's weekend recipes. Enjoy
THE ULTIMATE CHEESECAKE
This is from Tyler Florence of The Food Network's Tyler's Ultimate. Total Time: 5 hr. 45 min; Prep: 30 min; Inactive: 4 hr. 30 min; Cook: 45 min; Yield: 6 to 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.print.html?oc=linkback
Ingredients
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
Directions
Preheat the oven to 325 degrees F.
For the Crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
LAZY CHICKEN
This is from the Tablespoon.com newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; Servings: 4
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
GUACAMOLE SALAD
This comes from Ina Garten, The Food Network's Barefoot Contessa. She writes, “Most of us love guac so much we would eat it all on its own. Now you can deconstruct the dip favorite into a colorful salad by tossing diced avocados with tomatoes, peppers, red onion, black beans and an invigorating lime vinaigrette. Go on, eat it by the forkful.” Total Time: 10 minutes; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe.print.html?oc=linkback
Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
STIR-FRIED VEGETABLES
This came several years ago from the Weight Watchers website.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Weight Watchers: 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
ORANGE BREAD/CAKE
This came from the infamous long-since-forgotten-emailing-lists. It was called Orange Bread, but it's closer to tasting like a cake. Whether you call it Orange Bread or Orange Cake doesn't really matter; after trying it, you'll call it Good!
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.
BEEF STEW
I tend to be a vegetarian for a variety of reasons. But I wasn't always one; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.
2-3 lbs. stewing beef
3 T oil
1 C flour
2 C water
1 onion, chopped
8 oz tomato sauce
6 oz tomato paste
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
THE ULTIMATE CHEESECAKE
This is from Tyler Florence of The Food Network's Tyler's Ultimate. Total Time: 5 hr. 45 min; Prep: 30 min; Inactive: 4 hr. 30 min; Cook: 45 min; Yield: 6 to 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.print.html?oc=linkback
Ingredients
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
Warm Lemon Blueberries:
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar
Directions
Preheat the oven to 325 degrees F.
For the Crust:
In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Warm Lemon Blueberries:
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
LAZY CHICKEN
This is from the Tablespoon.com newsletter. It begins, “A healthy one pot dish with summer vegetables and chicken. Serve this right from the pan...it's lazy chicken after all.” Prep Time: 10 min; Total Time: 30 min; Servings: 4
To view this online, click here.
Ingredients
1 pound chicken breasts, cut into one-inch cubes
2 red potatoes, sliced thinly
1 small white onion, thinly sliced
1 small zucchini, thinly sliced into disks
1 -2 teaspoons steak seasoning
1/2 cup chicken broth
1 (14.5 ounce) can Muir Glen™ organic fire roasted crushed or diced tomatoes
10 basil leaves, coarsely chopped
1 teaspoon dried oregano
1/2 cup shredded mozzarella
Salt and pepper
Directions
In an oven safe skillet, sprinkle chicken with salt and pepper and brown on medium high heat for a couple of minutes. Remove the chicken from the pan and set aside.
Add olive oil to the pan. Layer the sliced potatoes and onions in the pan and sprinkle with half of the steak seasoning. Cook potatoes and onions in a thin layer until brown, turning as little as possible to get a nice sear.
Add chicken broth to the pan. Spread zucchini in a thin layer on top of the potatoes and onion. Sprinkle zucchini with the remaining steak seasoning.
Place chicken in an even layer over the zucchini. Pour tomatoes evenly over the chicken. Sprinkle tomatoes with the oregano and basil. Cover and cook until the veggies and chicken are completely done.
Sprinkle with cheese and place under the broiler until cheese melts or starts to brown. You could also just cover the pan with a lid on the stove to melt the cheese.
Serve right away.
GUACAMOLE SALAD
This comes from Ina Garten, The Food Network's Barefoot Contessa. She writes, “Most of us love guac so much we would eat it all on its own. Now you can deconstruct the dip favorite into a colorful salad by tossing diced avocados with tomatoes, peppers, red onion, black beans and an invigorating lime vinaigrette. Go on, eat it by the forkful.” Total Time: 10 minutes; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe.print.html?oc=linkback
Ingredients
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
STIR-FRIED VEGETABLES
This came several years ago from the Weight Watchers website.
1 spray cooking spray
2 tsp sesame oil
2 cloves garlic, minced
2 C sugar snap peas or pea pods, trimmed (*)
2 C carrots, thinly diagonally sliced (*)
2 scallions, chopped (*)
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp chopped cilantro (optional)
Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.
Weight Watchers: 1 point/serving (old value). Serves 4. Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.
ORANGE BREAD/CAKE
This came from the infamous long-since-forgotten-emailing-lists. It was called Orange Bread, but it's closer to tasting like a cake. Whether you call it Orange Bread or Orange Cake doesn't really matter; after trying it, you'll call it Good!
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice and 1/4 c. sugar.
Pour over warm cake.
BEEF STEW
I tend to be a vegetarian for a variety of reasons. But I wasn't always one; I do have fond memories of family gatherings where meat was served. This is one of my creations from years ago when the stew recipes that I'd run across seemed too bland. Granted, this one isn't spicy; for that, I go for spaghetti or chili. This is from my e-cookbook, Off the Wall Cooking. If you have a Kindle or other ereader that handles Kindle stuff, check it out.
2-3 lbs. stewing beef
3 T oil
1 C flour
2 C water
1 onion, chopped
8 oz tomato sauce
6 oz tomato paste
1 T soy sauce
1 clove garlic, minced
4 carrots, cut up
1 large potato, peeled & cut up
4 T vinegar
3 T honey
salt & pepper
Cut beef into bite-sized pieces. Trim fat & dredge in flour & brown in oil. Add everything except carrots & potato. Cook 15 minutes. Add carrots & cook 15 more minutes. Add potato & cook 30 minutes. Add water as needed. Serve over noodles.
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