Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes for you to try, including Kahuna Meatballs and Crockpot Lasagna. Enjoy!
SUN-DRIED TOMATO BOW TIE PASTA
This comes from FamilyTime, and begins, “Creamy, flavorful and comforting, this stove-top pasta dish has it all! The sun-dried tomatoes and basil add fresh flavor to this dish that you can enjoy in just 40 minutes.”
Serves: 4 servings (about 2 1/2 cups each); Prep Time: 20 minutes; Cook Time: 20 minutes
To view this online, click here..
Ingredients
1 tablespoon olive oil
1 large onion, finely chopped (about 1 cup)
1/3 cup sun-dried tomatoes, cut into thin strips
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup milk
2 tablespoons thinly sliced fresh basil leaves
6 cups bow tie pasta (farfalle), cooked and drained
2 tablespoons grated parmesan cheese
Freshly ground black pepper
Directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
Add the tomatoes and garlic and cook for 1 minute. Stir the soup, milk and basil in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally.
Place the pasta into a large serving bowl. Pour the soup mixture over the pasta and toss to coat. Sprinkle with the cheese. Season with the black pepper, if desired.
Helper: For a thinner sauce, reserve 1/4 cup of the pasta cooking water and add it to the skillet with the soup and milk.
KAHUNA MEATBALLS
This recipe comes from Publix.
Servings: 6; Total Time: about 2 1/2 hours; Active Time: 20 minutes
To view this online, click here.
Ingredients
1 fresh pineapple, cored and peeled
1 medium red onion
2 medium red (or green) bell peppers
1 lb fresh jalapeño-cheddar meatballs
1/3 cup brown sugar
1 tablespoon cornstarch
1/3 cup reduced-sodium soy sauce
1 tablespoon sriracha
1 (12-ct) package Hawaiian sweet rolls (optional)
Directions
Cut pineapple (2 cups), onion, and bell peppers into large 1-inch chunks. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place meatballs in pan; cook 3–4 minutes, or until browned on all sides. Transfer to slow cooker.
Add pineapple and vegetables to slow cooker. Combine brown sugar and cornstarch; whisk in soy sauce and sriracha until blended. Pour sauce over meatballs and vegetables.
Cover and cook on HIGH for 1 1/2–2 hours (or LOW for 3 hours) and until meatballs are 160°F. Serve meatballs with peppers, onions, pineapple, and sauce on Hawaiian rolls if desired.
2-STEP SKILLET CHICKEN BROCCOLI DIVAN
This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”
Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 tablespoon butter
4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces
3 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
1/2 cup Shredded Cheddar cheese
Directions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.
CROCKPOT LASAGNA
This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
For 8 people. Ready in 4 1/4 hours.
To view this online, click here.
Ingredients
1 pound(s) lean ground beef
1 onion, chopped
2 garlic cloves, smashed
3 1/2 cup(s) tomato sauce
3/4 cup(s) tomato paste
1 1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 1/2 cup(s) cottage cheese
1/2 cup(s) grated Parmesan cheese
12 ounce(s) lasagna pasta, uncooked
16 ounce(s) shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
CHOCOLATE PEPPERMINT BARS
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.”
Yield: 36 squares; Time: 1 hour 10 minutes, plus chilling.
This was featured in“Peppermint Patties Worthy Of Dessert” and can be viewed online here.
Ingredients
For the Chocolate Shortbread:
1 cup all-purpose flour
1/2 cupgranulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick)
For the Peppermint Filling and Chocolate Top:
3 1/4 cups confectioners’ sugar
3 tablespoons unsalted butter, softened
1/4 cup heavy cream
2 1/4 teaspoons/10 milliliters peppermint extract, or to taste
9 ounces bittersweet chocolate (at least 60 percent cocoa solids), chopped
1/2 teaspoon coconut oil (optional)
Preparation
Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
Let squares sit at room temperature until chocolate is set, at least 1 hour.
DOUBLE APPLE PIE
This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, “This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)”
Yield: 8 servings; Time: 2 1/2 hours, plus at least 3 1/2 hours' chilling and cooling.
This was featured in The United States Of Thanksgiving and can viewed online here.
Ingredients
For the Crust
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 sticks/20 tablespoons unsalted butter, chilled and cubed
4 tablespoons vodka (optional)
1/4 to 1/2 cup ice water
For the Filling
3 pounds apples, peeled, cored and thinly sliced crosswise (1/8-inch)
1/2 cup granulated sugar, more as needed
2 tablespoons dark brown sugar
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon grated nutmeg
Pinch ground cloves
1 1/2 tablespoons lemon juice
3 tablespoons apple butter
Heavy cream or milk, as needed
Whipped cream, sour cream or crème fraîche, for serving
Preparation
Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.
On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.
While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)
Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.
Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.
Showing posts with label New York Times. Show all posts
Showing posts with label New York Times. Show all posts
Thursday, January 31, 2019
Tuesday, March 20, 2018
Taco Tuesday
It's Taco Tuesday. Today's six taco recipes include Ground Beef Tacos with Spicy Shells and Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables. Enjoy!
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
Per Serving: 494 Cal, 28 g fat (7.5 g sat fat), 92 mg chol, 154 mg sod, 33 g prot, 29 g car, 5 g fiber
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CHARD AND SWEET CORN TACOS
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.”
Yield: 8 tacos, serving 4; Time: 15 to 20 minutes.
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 generous bunch Swiss chard (about 3/4 pound)
Salt to taste
1 medium white, red or yellow onion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn
Freshly ground pepper
8 warm corn tortillas
1/2 cup crumbled queso fresco or feta (but not too salty a feta)
Salsa of your choice
Preparation
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
Tip
Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
Per Serving: 494 Cal, 28 g fat (7.5 g sat fat), 92 mg chol, 154 mg sod, 33 g prot, 29 g car, 5 g fiber
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
CHEESY TACO MEATLOAF
This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”
Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people
To view this online, go to https://www.campbells.com/kitchen/recipes/cheesy-taco-meatloaf/.
Ingredients
2 pounds ground beef
1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium
1 1/2 ounces tortilla chips, crushed (about 1/2 cup)
1 egg
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
Directions
Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.
Bake for 1 hour or until the meatloaf is cooked through.
Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.
CHARD AND SWEET CORN TACOS
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.”
Yield: 8 tacos, serving 4; Time: 15 to 20 minutes.
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 generous bunch Swiss chard (about 3/4 pound)
Salt to taste
1 medium white, red or yellow onion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn
Freshly ground pepper
8 warm corn tortillas
1/2 cup crumbled queso fresco or feta (but not too salty a feta)
Salsa of your choice
Preparation
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
Tip
Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
Thursday, December 15, 2016
Chicken - and Computer Back Up
Finally, I'm back online! It only took several calls, including one that lasted almost 35 minutes (shortly after noon) and one that lasted 55 minutes! Ouch! But now that we're back in business...
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – hundreds of ways to have chicken.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken. Enjoy!
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
CHICKEN CACCIATORE
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/64.shtml
Source: Cooking Healthy and Fast
Ingredients
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Directions
Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
Add mushrooms, cook 10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
This comes from Jennifer Meier, About.com’s Cheese expert. Jennifer wrote, “Perhaps this isn't a traditional grilled cheese sandwich - maybe it's just a sandwich - but either way it's delicious. This buffalo chicken grilled cheese sandwich recipe takes everything we love about Buffalo Chicken (spicy, crispy chicken, creamy blue cheese dip, celery on the side) and turns it into a memorable sandwich.” Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield; 4 sandwiches
Jennifer also added a note about using mayo on grilled cheese sandwiches, as well as what to do with leftover buttermilk.
To view this online, click here.
Ingredients
2 skinless, boneless chicken breasts, pounded to 1/8-inch thickness. Or, make your life easier and buy 4 thin chicken breasts
1/2 cup all-purpose flour
2 eggs, whisked
1 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup celery, very thinly sliced (plus any leaves you can pull from the stalks)
1/4 of a red onion, thinly sliced
1 tablespoon finely chopped parsley
3/4 cup mayonnaise, divided, plus more for spreading on the outside of the bread slices
1 tablespoon buttermilk
2 teaspoons hot sauce, or more to taste
4 tablespoons vegetable oil
4 ounces blue cheese
8 slices of sourdough or country bread
Preparation
Generously season chicken breasts with salt. Cut each pounded chicken breast in half, so you have 4 pieces of chicken.
You’ll need three shallow bowls or dishes for dredging the chicken. One for the flour, one for the eggs, and one for the panko, salt and cayenne pepper.
Working with one piece of chicken at a time, dredge both sides of the breast in flour, shaking off excess. Next, dip the chicken into the egg, coating both sides and letting excess drip off.
Lastly, dredge through the panko/salt/cayenne mixture, pressing gently so the panko sticks to the chicken. Set the coated chicken pieces aside.
In a food processor, combine the celery (plus celery leaves if you have them), red onion, parsley, 1/4 cup of mayo and the buttermilk. Pulse just a few times until the celery and onion are roughly chopped. Don’t over-process or the mixture will get too mushy. Set aside.
In a small bowl, mix the remaining 1/2 cup of mayo with the hot sauce. Start with 1 teaspoon of hot sauce and then add more according to how spicy you want it. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pieces of chicken to the skillet and cook until dark golden brown on both sides, about 8 minutes. Remove from the pan and set aside. Heat the last 2 tablespoons of oil in the same pan and cook the remaining pieces of chicken. (If you have a very large pan, you might be able to cook all the chicken pieces at once)
Return all the chicken to the pan.
Top each piece of chicken with crumbles or slices of blue cheese. Turn the heat to low and put a lid on the pan.
Spread a thin layer of regular mayonnaise evenly on one side of each piece of bread. Flip the slices over and spread the spicy mayo on the other side of each slice of bread.
When the blue cheese on the chicken is warm and very soft, remove the chicken from the pan (use a wide spatula) and set one piece of chicken on the spicy mayo side of 4 slices of bread.
Top each breast with a scoop of celery slaw and another slice of bread, with the side spread with regular mayo on the outside.
Over medium heat cook the sandwiches until the bottom is golden brown. Flip. Brown again. Slice the sandwich in half and serve.
Why Use Mayo on Grilled Cheese Sandwiches?
Spreading the outer slice of bread with mayonnaise instead of butter or oil makes the perfect slice of toasted bread; crispy, flaky and evenly browned.
Leftover Buttermilk? Buttermilk is the slightly sour liquid that remains after milk is churned into butter. It adds a tangy flavor to recipes that always punches the flavor up a notch or two. Buttermilk is usually sold in 1 quart containers, which means you're likely to have some leftover when you buy it for a recipe. How can you use up the buttermilk before it goes bad? Try my favorite buttermilk salad dressing, or one of these recipes for using up buttermilk.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
SPICY THAI CHICKEN
Servings: 2 (4 oz. each)
View recipe: http://diabeticgourmet.com/recipes/html/143.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=143
Ingredients
1 small red bell pepper, chopped
2 tbsp white vinegar
1/4 tsp crushed red pepper flakes
1 packet Equal sugar substitute (or similar substitute)
2-4oz boneless chicken breasts, skinned
1 lime, sliced into 6 wedges
Directions
Puree red bell pepper with vinegar in a food processor.
Pour puree into a saucepan. Add red pepper flakes and bring to a boil.
Reduce heat to simmer and cook for 3 minutes more.
Remove from the heat and let stand til cool.
Once the red pepper puree is cooled, stir in the Equal sugar substitute.
In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.
Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.
Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once.
Nutritional Information Per Serving: Calories: 200; Protein: 35 g; Fat: 4 g; Sodium: 85 mg; Carbohydrates: 331; Exchanges: 4 Lean Meat
ROASTED CHICKEN SALAD WITH NAPA CABBAGE
Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/860.shtml
Ingredients
1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded
1 cup fresh snow pea pods, halved
1/2 cup julienne baby carrot strips
1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette
4 cups shredded Napa cabbage
Directions
In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.
In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.
Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat
There was a time when chicken was relegated to Sunday dinner. Now, it's an anytime meal. Chicken fast food restaurants seem to be everywhere; even burger places frequently have chicken sandwiches and nuggets. And many picnics and pot luck dinners have at least one or two chicken dishes, whether fried or baked, with or without gravy – hundreds of ways to have chicken.
As you probably guessed by now, today's post gives you six tasty ways to fix chicken. Enjoy!
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
CHICKEN CACCIATORE
Servings: 6
View recipe: http://diabeticgourmet.com/recipes/html/64.shtml
Source: Cooking Healthy and Fast
Ingredients
1 cup sliced mushrooms
1 cup tomato sauce
1 16-ounce can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 chopped onion
4 half chicken breasts, skinned, boned
2 Tbsp. fat-free chicken broth
Directions
Heat liquid chicken broth in a non-stick skillet and brown chicken, onion, and garlic.
Add all other ingredients except mushrooms. Bring to a boil, then cover and simmer about 30 minutes.
Add mushrooms, cook 10 minutes more.
Remove chicken from pan, boil down sauce until slightly thickened.
Serve over cooked rice.
Nutritional Information Per Serving: Calories: 217; Protein: 28 g; Fat: 3.5 g; Sodium: 382 mg; Cholesterol: 73 mg; Carbohydrates: 15 g; Exchanges: 1 Starch; 4 Lean Meat
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
This comes from Jennifer Meier, About.com’s Cheese expert. Jennifer wrote, “Perhaps this isn't a traditional grilled cheese sandwich - maybe it's just a sandwich - but either way it's delicious. This buffalo chicken grilled cheese sandwich recipe takes everything we love about Buffalo Chicken (spicy, crispy chicken, creamy blue cheese dip, celery on the side) and turns it into a memorable sandwich.” Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield; 4 sandwiches
Jennifer also added a note about using mayo on grilled cheese sandwiches, as well as what to do with leftover buttermilk.
To view this online, click here.
Ingredients
2 skinless, boneless chicken breasts, pounded to 1/8-inch thickness. Or, make your life easier and buy 4 thin chicken breasts
1/2 cup all-purpose flour
2 eggs, whisked
1 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup celery, very thinly sliced (plus any leaves you can pull from the stalks)
1/4 of a red onion, thinly sliced
1 tablespoon finely chopped parsley
3/4 cup mayonnaise, divided, plus more for spreading on the outside of the bread slices
1 tablespoon buttermilk
2 teaspoons hot sauce, or more to taste
4 tablespoons vegetable oil
4 ounces blue cheese
8 slices of sourdough or country bread
Preparation
Generously season chicken breasts with salt. Cut each pounded chicken breast in half, so you have 4 pieces of chicken.
You’ll need three shallow bowls or dishes for dredging the chicken. One for the flour, one for the eggs, and one for the panko, salt and cayenne pepper.
Working with one piece of chicken at a time, dredge both sides of the breast in flour, shaking off excess. Next, dip the chicken into the egg, coating both sides and letting excess drip off.
Lastly, dredge through the panko/salt/cayenne mixture, pressing gently so the panko sticks to the chicken. Set the coated chicken pieces aside.
In a food processor, combine the celery (plus celery leaves if you have them), red onion, parsley, 1/4 cup of mayo and the buttermilk. Pulse just a few times until the celery and onion are roughly chopped. Don’t over-process or the mixture will get too mushy. Set aside.
In a small bowl, mix the remaining 1/2 cup of mayo with the hot sauce. Start with 1 teaspoon of hot sauce and then add more according to how spicy you want it. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pieces of chicken to the skillet and cook until dark golden brown on both sides, about 8 minutes. Remove from the pan and set aside. Heat the last 2 tablespoons of oil in the same pan and cook the remaining pieces of chicken. (If you have a very large pan, you might be able to cook all the chicken pieces at once)
Return all the chicken to the pan.
Top each piece of chicken with crumbles or slices of blue cheese. Turn the heat to low and put a lid on the pan.
Spread a thin layer of regular mayonnaise evenly on one side of each piece of bread. Flip the slices over and spread the spicy mayo on the other side of each slice of bread.
When the blue cheese on the chicken is warm and very soft, remove the chicken from the pan (use a wide spatula) and set one piece of chicken on the spicy mayo side of 4 slices of bread.
Top each breast with a scoop of celery slaw and another slice of bread, with the side spread with regular mayo on the outside.
Over medium heat cook the sandwiches until the bottom is golden brown. Flip. Brown again. Slice the sandwich in half and serve.
Why Use Mayo on Grilled Cheese Sandwiches?
Spreading the outer slice of bread with mayonnaise instead of butter or oil makes the perfect slice of toasted bread; crispy, flaky and evenly browned.
Leftover Buttermilk? Buttermilk is the slightly sour liquid that remains after milk is churned into butter. It adds a tangy flavor to recipes that always punches the flavor up a notch or two. Buttermilk is usually sold in 1 quart containers, which means you're likely to have some leftover when you buy it for a recipe. How can you use up the buttermilk before it goes bad? Try my favorite buttermilk salad dressing, or one of these recipes for using up buttermilk.
CHICKEN PAPRIKASH
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.” Yield: Serves 4 - 6; Time: 1 hour.
This was featured in “The Fresher the Spice, the Better the Chicken Paprikash” and can be viewed online here.
Ingredients
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream
Preparation
Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
SPICY THAI CHICKEN
Servings: 2 (4 oz. each)
View recipe: http://diabeticgourmet.com/recipes/html/143.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=143
Ingredients
1 small red bell pepper, chopped
2 tbsp white vinegar
1/4 tsp crushed red pepper flakes
1 packet Equal sugar substitute (or similar substitute)
2-4oz boneless chicken breasts, skinned
1 lime, sliced into 6 wedges
Directions
Puree red bell pepper with vinegar in a food processor.
Pour puree into a saucepan. Add red pepper flakes and bring to a boil.
Reduce heat to simmer and cook for 3 minutes more.
Remove from the heat and let stand til cool.
Once the red pepper puree is cooled, stir in the Equal sugar substitute.
In a preheated oven, broil the chicken breasts for about 10 minutes (or until browned). Turn chicken and broil approximately 5 minutes more.
Prepare a serving platter with a bed of hot, cooked, white rice, brown rice, or couscous.
Remove chicken from oven and place breasts atop the bed of rice/couscous. Spoon the spicy red pepper sauce atop the chicken breasts, garnish with the lime wedges, and serve at once.
Nutritional Information Per Serving: Calories: 200; Protein: 35 g; Fat: 4 g; Sodium: 85 mg; Carbohydrates: 331; Exchanges: 4 Lean Meat
ROASTED CHICKEN SALAD WITH NAPA CABBAGE
Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/860.shtml
Ingredients
1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded
1 cup fresh snow pea pods, halved
1/2 cup julienne baby carrot strips
1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette
4 cups shredded Napa cabbage
Directions
In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.
In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.
Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat
Friday, May 13, 2016
Friday Recipes
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
CHICKEN PASTA CASSEROLE WITH CHEDDAR CHEESE AND BACKON
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Bacon gives this chicken casserole nice smoky flavor, and the combination of American and Cheddar cheeses makes it extra creamy.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tablespoons butter
1 pound chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken broth or more milk
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
8 ounces Cheddar cheese, shredded
4 ounces American cheese, shreds or chopped
1 cup frozen peas, thawed
1 cup bread crumbs
1 tablespoon melted butter
Preparation
Cook the pasta in boiling salted water following package directions.
Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°.
In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble.
Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add 2 tablespoons of butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer.
Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon.
Spoon into the prepared baking dish.
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.
CHICKEN RICE DIVAN BAKE
This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This chicken and broccoli recipe is made with rice and cheddar cheese and cooked cubed chicken.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 to 6 Servings
To view this online, click here.
Ingredients
1 packages (10 ounces each) frozen broccoli spears
1 cup grated Cheddar cheese
2 cups cubed cooked chicken
salt and pepper or seasoned salt blend
1 cup cooked rice
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup sour cream
Preparation
Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.
In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream.
Pour over chicken. Sprinkle with remaining cheese.
Bake at 400° for 15 to 20 minutes.
KEY LIME POUNDCAKE
This is from Kim Serverson in The New York Times cooking e-newsletter. Kim wrote, “Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. “Cakes bring people together for celebrations and funerals and everything in between,” she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.” Time: 1 hour 45 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Cake:
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
For the Glaze:
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners' sugar
1/4 cup Key lime juice
2 tablespoons lime zest
Preparation
Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.
Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Tip
Recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan. But a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.
TRADITIONAL BUBBLE AND SQUEAK
This comes from Elaine Lemm, About.com’s British and Irish Food expert. Elaine wrote, “Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the 'Dictionary of the Vulgar Tongue', 1785, that ‘Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.’
“Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from lunch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
“One main component which is always there is mashed potatoes. The potato is the 'glue' holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
“Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Depends on leftovers
To view this online, click here.
Ingredients
6 tbsp butter, and or vegetable oil (butter tastes the best)
1/2 cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation
In a large frying pan melt the butter, make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
CHICKEN PASTA CASSEROLE WITH CHEDDAR CHEESE AND BACKON
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Bacon gives this chicken casserole nice smoky flavor, and the combination of American and Cheddar cheeses makes it extra creamy.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
8 ounces mini penne pasta or elbow macaroni
6 to 8 slices bacon
2 tablespoons butter
1 pound chicken breasts or chicken tenders, cut in 1-inch pieces
4 green onions, sliced
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup chicken broth or more milk
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
8 ounces Cheddar cheese, shredded
4 ounces American cheese, shreds or chopped
1 cup frozen peas, thawed
1 cup bread crumbs
1 tablespoon melted butter
Preparation
Cook the pasta in boiling salted water following package directions.
Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°.
In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble.
Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add 2 tablespoons of butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer.
Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon.
Spoon into the prepared baking dish.
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.
CHICKEN RICE DIVAN BAKE
This also comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “This chicken and broccoli recipe is made with rice and cheddar cheese and cooked cubed chicken.” Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 4 to 6 Servings
To view this online, click here.
Ingredients
1 packages (10 ounces each) frozen broccoli spears
1 cup grated Cheddar cheese
2 cups cubed cooked chicken
salt and pepper or seasoned salt blend
1 cup cooked rice
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon lemon juice
1 cup sour cream
Preparation
Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.
In a saucepan, melt butter over low heat. Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream.
Pour over chicken. Sprinkle with remaining cheese.
Bake at 400° for 15 to 20 minutes.
KEY LIME POUNDCAKE
This is from Kim Serverson in The New York Times cooking e-newsletter. Kim wrote, “Susan Levin Turner has taught many Southerners, both professional chefs and home cooks, how to bake a proper cake. She has made cakes for politicians and celebrities, and turned out five when the chef Edna Lewis turned 76. “Cakes bring people together for celebrations and funerals and everything in between,” she said. Ms. Turner, who owns Food Glorious Food in Tallahassee, Fla., developed this recipe to combine Key limes, a flavor associated with South Florida, with poundcake, a staple in the more rural, agricultural parts of North Florida. She bakes hers in an old-fashioned large square poundcake pan, but the recipe has been adapted here for a loaf pan, which is a little easier to find and work with. She likes to coat the inside of the greased cake pan with sugar, which helps the cake slide from the pan and offers a little more crispness to the crust. This recipe uses flour instead for tenderness, but the sugar method offers a homey Southern touch. Or use a combination of both.” Time: 1 hour 45 minutes; makes 8 to 10 servings.
To view this online, click here.
Ingredients
For the Cake:
1 cup unsalted butter at room temperature, cut into pieces, plus more for greasing the pan
2 cups all-purpose flour, more for flouring the pan
1 1/2 teaspoons baking powder
4 ounces cream cheese at room temperature, cut into pieces
1 1/2 cups/297 grams granulated white sugar
4 eggs at room temperature, lightly beaten
2 tablespoons lime zest
1 tablespoon Key lime juice
For the Glaze:
4 ounces cream cheese at room temperature
1/4 cup unsalted butter at room temperature
2 cups confectioners' sugar
1/4 cup Key lime juice
2 tablespoons lime zest
Preparation
Make the cake: Heat oven to 325 degrees. Butter and flour a 9-by-5-inch loaf pan. Sift the flour and baking powder and set aside.
Mix butter and cream cheese in bowl of a stand mixer, or with a hand mixer on medium speed, until blended; gradually add sugar and beat on medium speed for 5 minutes until light in color and fluffy. Add the beaten eggs about a quarter at a time, fully incorporating before adding the next.
Add lime zest and mix to incorporate. Add dry ingredients alternately with lime juice, beginning and ending with flour mixture and adding juice in two additions. Mix just enough to incorporate.
Bake for about 1 hour, or until just set in the middle. Check cake after 30 minutes; if top is browning too quickly, tent with foil. If the cake is not set in the middle after an hour, continue baking, checking middle at 5-minute intervals, until set.
Cool in the pan for 20 minutes; loosen edges and turn out cake onto plate with raised edges to contain the glaze.
Meanwhile, make the glaze: In a glass bowl, beat the cream cheese and butter until well blended and a little fluffy, about 2 minutes. With the mixer on slow speed, gradually add confectioners' sugar until fully incorporated, then beat for 20 to 30 seconds.
Mix in the lime juice, then heat the mixture in a microwave oven for a minute or more until it is very warm and loose. Using a wooden skewer, poke several holes in the cake. Pour half the glaze over cake, let sit for 10 minutes, pour remaining glaze over cake and sprinkle with lime zest.
Tip
Recipe can be doubled to make 2 loaves or to fill a 10-by-4-inch tube pan. But a doubled recipe will overflow a smaller Bundt pan, and will almost overflow the bowl of a stand mixer. To mix a double recipe, cream the butter, cream cheese and sugar in the bowl of a stand mixer, add the eggs and lime zest and then transfer the batter to a larger bowl and use a hand mixer to combine the flour mixture and lime juice. The recipe for the glaze makes enough for 2 loaves or the round cake without being doubled.
TRADITIONAL BUBBLE AND SQUEAK
This comes from Elaine Lemm, About.com’s British and Irish Food expert. Elaine wrote, “Traditional Bubble and Squeak is the lovely, quirky name for fried left-over vegetables, usually from Sunday Lunch. The origins of the charmng name are not really known but reference is made in the 'Dictionary of the Vulgar Tongue', 1785, that ‘Bubble and Squeak, beef and cabbage fried together. It is so called from its bubbling up and squeaking whilst over the fire.’
“Traditionally the Bubble and Squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, maybe a little bacon, or meat leftover from lunch the day before. There is no hard and fast rule to this one and really no specific recipe it is simply a way of using up whatever you have left from dinner.
“One main component which is always there is mashed potatoes. The potato is the 'glue' holding all the other vegetables together. I love it made with cabbage as well, if I have some of course.
“Bubble and Squeak is also known as Bubble or Fry. In Ireland Colcannon is made from mashed potatoes, cabbage or Kale and onion and is very similar to Bubble and Squeak, as is Rumbledethumps in Scotland.” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Depends on leftovers
To view this online, click here.
Ingredients
6 tbsp butter, and or vegetable oil (butter tastes the best)
1/2 cup onion, finely chopped
Leftover mashed potato
Any leftover vegetables, cabbage, swede, carrots, peas, Brussels Sprouts, finely chopped
Salt and freshly ground black pepper
Fried bacon pieces (optional)
Preparation
In a large frying pan melt the butter, make sure it doesn't brown. Add the finely chopped onion and fry gently for about 3 mins or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Fry for at last 10 minutes turning them over continuously in the melted butter ensuring the potato and vegetables are thoroughly reheated. Plus you are also aiming to brown the outside edges of the vegetables but not to burning the bubble and squeak, so occasionally press the mixture onto the pan to brown a little then continue stirring.
Finally, when the mixture is heated right through, do one long final press. Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve as mentioned above with either a fried or poached egg on top, the bacon pieces, or any leftover roast reheated thoroughly.
An alternative is to mix the potato and vegetables and form into small patties then fry as above.
ZUCCHINI-CORN SAUTE
This yummy recipe comes from FamilyTime, and begins, “This four-vegetable medley makes a colorful addition to just about any meal. It is especially enticing with grilled or broiled pork or lamb chops.” Serves: 4; Prep Time: 10 minutes; CookTime: 8 minutes
To view this online, go to http://www.familytime.com/Recipe/ShowRecipe.aspx?RecipeId=14454.
Ingredients
1 tablespoon olive oil
3 cups (about 3 medium) zucchini, sliced
1/2 cup red onion, chopped
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup (about 1 medium) tomato, chopped
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, crushed
salt and freshly ground pepper, to taste
Directions
Heat olive oil in large skillet over medium-high heat. Add zucchini, onion, and crushed red pepper; cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender. Stir in corn, tomato, and thyme; cook, stirring occasionally, for 2 to 3 minutes or until heated through. Season with salt and pepper.
Tuesday, April 26, 2016
Tuesday Recipes
Enjoy!
CHAI SPICE CINNAMON ROLLS
This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!
Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns
To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.
Ingredients
For the Dough:
1 (.25 ounce) package active dry yeast
2 1/2 cups flour
2 tablespoons melted butter
1 cup warm milk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons brown sugar
For the Filling
2 tablespoons of butter, softened
1 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoons ginger
1 cup brown sugar
For the glaze
3 tablespoons of melted butter
1/2 cup powdered sugar
1/4 teaspoon cardamon
splash of milk
Extra butter for greasing bowl and pan
Instructions
In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)
Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
Meanwhile stir together the brown sugar & filling spices and set aside.
Prepare a mega muffin tin by buttering each well. Set aside.
When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.
Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)
Bake at 375F for 15 minutes or until golden brown.
For the glaze:
Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.
Serve warm.
Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
TARRAGON CHICKEN
This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.” Time: 1 hour; makes 4 servings.
To view this online, click here.
Ingredients
1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt
Preparation
Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
BAKED PENNE WITH ROASTED VEGETABLES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 1 hr 5 min; Prep: 25 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html?oc=linkback.
Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
POT ROAST STIR-FRY
This comes from The Food Network Kitchen. It starts off, “This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!” Total Time: 45 min; Prep: 15 min; Inactive: 15 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pot-roast-stir-fry.html?oc=linkback
Ingredients
8 ounces beef sirloin, thinly sliced
1 1/2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons
1 cup low-sodium beef broth
1/2 teaspoon soy sauce
3 tablespoons plus 1 teaspoon vegetable oil
4 ounces cremini mushrooms, sliced
2 medium carrots, sliced into 1/8-inch coins
1 stalk celery, cut into 1/8-inch-thick slices
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
6 ounces wide egg noodles, cooked and buttered, for serving
Directions
Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.
CHAI SPICE CINNAMON ROLLS
This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!
Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns
To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.
Ingredients
For the Dough:
1 (.25 ounce) package active dry yeast
2 1/2 cups flour
2 tablespoons melted butter
1 cup warm milk
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons brown sugar
For the Filling
2 tablespoons of butter, softened
1 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 1/2 teaspoons ginger
1 cup brown sugar
For the glaze
3 tablespoons of melted butter
1/2 cup powdered sugar
1/4 teaspoon cardamon
splash of milk
Extra butter for greasing bowl and pan
Instructions
In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.
Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)
Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
Meanwhile stir together the brown sugar & filling spices and set aside.
Prepare a mega muffin tin by buttering each well. Set aside.
When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.
Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)
Bake at 375F for 15 minutes or until golden brown.
For the glaze:
Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.
Serve warm.
Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.
VEGETARIAN LENTIL SOUP
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!
“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.
“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup
To view this online, click here.
Ingredients
1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)
1 onion, diced
1 carrot, sliced
4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)
1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)
1/4 tsp dried thyme
2 bay leaves
dash salt and pepper, to taste
2 tsp lemon juice (optional, but delicious)
Preparation
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).
Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.
Remove bay leaves and stir in lemon juice before serving.
The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.
Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.
Makes 4 servings of lentil soup.
COOKIE BUTTER LAVA CAKE
This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 cups powdered sugar
1 cup cookie butter
3 eggs
1/4 cup water
Directions
Preheat oven to 425ºF.
In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.
Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.
Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).
Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.
TARRAGON CHICKEN
This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.” Time: 1 hour; makes 4 servings.
To view this online, click here.
Ingredients
1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt
Preparation
Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
BAKED PENNE WITH ROASTED VEGETABLES
This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 1 hr 5 min; Prep: 25 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html?oc=linkback.
Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
POT ROAST STIR-FRY
This comes from The Food Network Kitchen. It starts off, “This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!” Total Time: 45 min; Prep: 15 min; Inactive: 15 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pot-roast-stir-fry.html?oc=linkback
Ingredients
8 ounces beef sirloin, thinly sliced
1 1/2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons
1 cup low-sodium beef broth
1/2 teaspoon soy sauce
3 tablespoons plus 1 teaspoon vegetable oil
4 ounces cremini mushrooms, sliced
2 medium carrots, sliced into 1/8-inch coins
1 stalk celery, cut into 1/8-inch-thick slices
1 clove garlic, minced
1 tablespoon tomato paste
1 tablespoon unsalted butter
1 tablespoon chopped fresh parsley
6 ounces wide egg noodles, cooked and buttered, for serving
Directions
Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.
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