Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Mediterranean Chicken and Pasta and Rao's Meatballs With Marinara Sauce. Enjoy!
CHEESEBURGER STUFFED SHELLS
This is from Machismo on Tbsp., and begins, “Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.”
Prep Time: 20 minutes; Total Time: 50 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 lb. ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
Directions
Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
RED VELVET CHEESECAKE
Recipe courtesy of Food Network Kitchen
Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy
To view this online, click here.
Ingredients
For the crust:
1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
5 tablespoons unsalted butter, melted
1/3 cup sugar
Pinch of salt
For the filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 large eggs
1 tablespoon unsweetened cocoa powder
1 teaspoon red food coloring
Directions
Watch how to make this recipe.
Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
RAO’S MEATBALLS WITH MARINARA SAUCE
This comes from Adam Nagourney in The New York Times cooking e-newsletter. Adam wrote, “This is one of the signature dishes at Rao’s, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.”
Yield: 4 to 6 servings; Time: About 1 1/2 hours
This was featured in “At Rao’s In Los Angeles, Red Sauce And Rivalry”, and can be viewed online here.
Ingredients
For the Sauce:
1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
For the Meatballs:
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed
Preparation
Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.
Showing posts with label Stir-Fried Kung Pao Chicken with Chili Peppers. Show all posts
Showing posts with label Stir-Fried Kung Pao Chicken with Chili Peppers. Show all posts
Monday, April 2, 2018
Monday, March 12, 2018
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Easy Pastitsio (Greek Lasagna). Enjoy!
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
EASY PASTITSIO (GREEK LASAGNA)
This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”
Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8
View this online here.
Ingredients
Pasta
12 oz uncooked penne pasta (4 cups)
2 tablespoons olive oil
1 lb extra-lean (at least 90%) ground beef
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/2 cup grated Parmesan cheese
3 eggs, beaten
Topping
1/4 cup butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups whole milk
1/2 cup grated Parmesan cheese
1 egg, beaten
Directions
Heat oven to 350°F. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.
In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.
Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces ( 3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
IMPOSSIBLY EASY BANANA CUSTARD PIE
Also from Tablespoon.com, this starts off, “Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.” Prep Time: 15 min; Total Time: 4 hr. 0 min; Servings: 8
To view this online, click here.
Ingredients
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick™ mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
Directions
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
SLOW COOKER JAMBALAYA
This is from FamilyTime, and begins, “This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.”
To view this online, click here.
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 430 minutes
Ingredients
Swanson® Chicken Stock or 3 cups Swanson® Chicken Broth
1 tablespoon Creole seasoning
1 large green pepper, diced (about 1 1/2 cups)
1 large onion, diced (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon ground black pepper
2 large stalks celery, diced (about 1 cup)
1 can (about 14 1/2 ounces) diced tomatoes
1 pound kielbasa, diced (about 3 cups)
3/4 pound skinless, boneless chicken thigh, cut into cubes
1 cup uncooked regular long-grain white rice
1/2 pound fresh medium shrimp, peeled and deveined
Directions
Stir the broth, Creole seasoning, green pepper, onion, garlic, black pepper, celery, tomatoes, kielbasa, chicken and rice in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Add the shrimp to the cooker. Cover and cook for 10 minutes or until the shrimp are cooked through.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
EASY PASTITSIO (GREEK LASAGNA)
This recipe is from tbsp.com, and begins, “This big, fat Greek pasta is as delicious as it is comforting. Packed with a meaty tomato sauce, penne pasta, warm spices and topped with an easier-than-you-think béchamel, it’s a take on lasagna we highly recommend.”
Prep: 45 minutes; Total: 1 hour 30 minutes; Servings: 8
View this online here.
Ingredients
Pasta
12 oz uncooked penne pasta (4 cups)
2 tablespoons olive oil
1 lb extra-lean (at least 90%) ground beef
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/2 cup grated Parmesan cheese
3 eggs, beaten
Topping
1/4 cup butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups whole milk
1/2 cup grated Parmesan cheese
1 egg, beaten
Directions
Heat oven to 350°F. Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, breaking up any lumps with back of wooden spoon. Add onion; cook and stir about 4 minutes or until softened. Add garlic, cinnamon, 1 1/2 teaspoons salt and the pepper; cook 1 minute. Stir in pasta sauce. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomato sauce mixture, cooked pasta, 1/2 cup Parmesan cheese and 3 eggs. Spread in baking dish; spread top smooth.
In 2-quart saucepan, melt butter over low heat. Stir in flour, 1 teaspoon salt and the nutmeg. Cook over medium heat, stirring constantly, until smooth and bubbly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in 1/2 cup Parmesan cheese. In small bowl, beat 1/2 cup of the hot mixture into beaten egg. Return egg mixture to pan, beating constantly. Pour over top of pasta.
Bake 30 to 35 minutes or until top is bubbly and lightly browned in spots. Let stand 15 minutes before serving.
ALL-IN-ONE CHOCOLATE CAKE
This comes from Nigella Lawson, from The New York Times cooking e-newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings
To view this online, click here.
Ingredients
For the Cake:
Butter for greasing baking pans
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa powder
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla
3/4 cup sour cream, at room temperature
For the Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3 ounces ( 3/4 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon vanilla
2 1/2 cups confectioners' sugar, sifted
Preparation
For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.
IMPOSSIBLY EASY BANANA CUSTARD PIE
Also from Tablespoon.com, this starts off, “Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.” Prep Time: 15 min; Total Time: 4 hr. 0 min; Servings: 8
To view this online, click here.
Ingredients
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick™ mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup frozen (thawed) whipped topping
1/4 cup coarsely chopped walnuts, if desired
Caramel topping, warmed, if desired
Directions
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.
Friday, March 2, 2018
Friday Recipes
It's finally Friday. Here are six yummy recipes to help with the slide into the weekend, including Stir-Fried Kung Pao Chicken with Chili Peppers and Lemon-Spice Visiting Cake. Enjoy!
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.
“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.
To view this recipe online, click here.
Ingredients
6 green bell peppers (or a combination of red and green)
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)
Directions
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
TEXAS-STYLE CHILI
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”
Yield: 12 servings; Time: 2 hours.
This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.
Ingredients
1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving
Preparation
In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
STIR-FRIED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
SIMPLE, PERFECT CHILI
This comes from Ree Drummond, from The Food Network show, The Pioneer Woman.
Total: 1 hr 40 min; Active: 30 min; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Watch how to make this recipe.
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
PERSIAN JEWELED RICE
This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.
“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”
Yield: 6 servings; Time: About 1 hour 15 minutes.
This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..
Ingredients
2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios
Preparation
Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)
Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
STUFFED PEPPERS WITH GROUND BEEF AND RICE
This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.
“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”
Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.
To view this recipe online, click here.
Ingredients
6 green bell peppers (or a combination of red and green)
1 tablespoons butter
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 clove garlic (crushed)
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons salt (divided)
1/2 teaspoon ground black pepper (divided)
1 egg (lightly beaten)
1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups long-grain rice (cooked)
Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)
Directions
Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.
In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.
Heat the oven to 350 F.
Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.
Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.
Tips and Variations
Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.
Use green bell peppers or red bell peppers, or any combination of colors.
Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.
The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.
TEXAS-STYLE CHILI
This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”
Yield: 12 servings; Time: 2 hours.
This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.
Ingredients
1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving
Preparation
In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.
STIR-FRIED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
SIMPLE, PERFECT CHILI
This comes from Ree Drummond, from The Food Network show, The Pioneer Woman.
Total: 1 hr 40 min; Active: 30 min; Yield: 6 to 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Watch how to make this recipe.
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
LEMON-SPICE VISITING CAKE
This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”
Yield: 10 servings; Time: 85 minutes.
This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.
Ingredients
Butter and flour for the pan
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/4 cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
5 1/2 tablespoons unsalted butter, melted and cooled
1/3 cup marmalade (for optional glaze)
1/2 teaspoon water (for optional glaze)
Preparation
Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
Monday, February 19, 2018
Double-Post Monday
Besides being Meatless Monday, it's Double-Post Monday. Here are six very yummy recipes to help you through the day, including Stir-Fried Kung Pao Chicken with Chili Peppers and Cranberry Pie. Enjoy!
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin, also in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
CRANBERRY PIE
This recipe can be found in my e-cookbook Off the Wall Cooking, which is for sale on Amazon.com. (To buy a copy of it for your Kindle or tablet, click here.) My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”
2 T cornstarch
1 C sugar
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T butter
2 C cranberries
Pie crust
Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)
VARIATION
2 Tbls cornstarch
3/4 C honey + 1/4 C molasses
1/4 tsp. salt
1 1/4 C hot water
1 C raisins
1 T margarine
1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)
Pie crust
Make as above.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
STEAK ’N’ BACON CHEDDAR MEATBALLS
This is from Juila Moskin, also in The New York Times cooking email. Julia wrote, “This is essentially a bacon cheeseburger in meatball form. The cooked steak should be diced into small bites, not ground, for the best texture.”
Yield: About 2 dozen meatballs, 6 to 8 servings; Time: 45 minutes.
This was featured in “Lucky to Be a Leftover” and can be viewed online here.
Ingredients
3 tablespoons olive oil
1 onion, minced
Scant 8 ounces bacon, cut into 1/4-inch dice
1 pound cooked steak, diced
1 pound ground beef, 80% lean
6 ounces sharp Cheddar cheese, coarsely grated
3 large eggs
1/2 cup unseasoned bread crumbs
2 teaspoons salt
Black pepper
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and bacon, and cook, stirring, until bacon has browned and onion is translucent, about 10 minutes. Using a slotted spoon, transfer onion and bacon to a plate and cool in refrigerator.
Heat oven to 450 degrees. Use the remaining 2 tablespoons oil to coat a 9-by-13-inch baking dish.
In a large bowl, combine steak, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly by hand. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to taste.
Roll mixture into golf-ball-size balls, packing firmly. Pack snugly into the prepared dish, making even rows to form a grid. Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Let cool for at least 5 minutes before serving.
Thursday, February 15, 2018
Chicken - Double-Post Thursday
Besides being Diabetic Thursday, it's Double-Post Thursday. Today's double post deals with chicken.
Chicken seems to have gotten more and more popular over the years, giving rise to many fast food restaurants. In fact, even burger places frequently have chicken on the menu. Here are six chicken recipes to help you through the day, including Slow Cooker Chicken Parmesan Pasta and Chicken Paprikash. Enjoy!
SLOW COOKER CHICKEN WITH BISCUITS
This comes from Diana Rattray, Southern Food guide for The Spruce. Diana wrote, “This delicious slow cooker chicken and biscuits dish is a meal the whole family will enjoy, and your crock pot helps to make it quick and easy to prepare.
“The chicken mixture is made with a combination of gravy and condensed soup along with chicken breasts and seasonings. The biscuits — frozen, canned, or homemade — are baked separately and served atop the chicken and gravy mixture.
“I added an optional recipe for Southern buttermilk biscuits if you prefer homemade.”
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 1/2 to 2 pounds boneless chicken breast halves, cut into large chunks
1/2 cup chopped onion
1 cup chopped celery
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (12 oz) jar chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried thyme
Dash black pepper
2 cups frozen mixed vegetables (thawed)
6 frozen biscuits (or homemade, see below)
Optional Homemade Southern Biscuits:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda (omit if you use sweet milk)
1 teaspoon (scant) salt
6 tablespoons butter, chilled
3/4 cup buttermilk (or sweet milk)
Directions
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.
Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken.
Cover and cook on LOW for 5 to 6 hours.
Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package or prepare homemade biscuits (see below).
To serve, split a biscuit and spoon some of the chicken and vegetables over the bottom half. Put the top half of the biscuit on the chicken and gravy.
Optional Homemade Biscuits
In a food processor combine the flour, baking powder, and baking soda (if using buttermilk). Pulse a few times to combine the ingredients. Cut the chilled butter into pieces and add to the food processor. Pulse several times, or until the mixture is the texture of coarse meal. Add the buttermilk or milk and pulse just until the dough begins to form.
Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough. Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters.
Arrange the biscuits about 2 inches apart on an ungreased or parchment paper-lined baking sheet.
Bake in a preheated 425 F oven for about 12 to 15 minutes, or until the tops are lightly browned.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
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.
EASY CHICKEN POT PIE
This comes from Christin Mahrlig of Spicy Southern Kitcen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”
Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins
To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.
Ingredients
1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup Challenge butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash
Instructions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.
Chicken seems to have gotten more and more popular over the years, giving rise to many fast food restaurants. In fact, even burger places frequently have chicken on the menu. Here are six chicken recipes to help you through the day, including Slow Cooker Chicken Parmesan Pasta and Chicken Paprikash. Enjoy!
SLOW COOKER CHICKEN WITH BISCUITS
This comes from Diana Rattray, Southern Food guide for The Spruce. Diana wrote, “This delicious slow cooker chicken and biscuits dish is a meal the whole family will enjoy, and your crock pot helps to make it quick and easy to prepare.
“The chicken mixture is made with a combination of gravy and condensed soup along with chicken breasts and seasonings. The biscuits — frozen, canned, or homemade — are baked separately and served atop the chicken and gravy mixture.
“I added an optional recipe for Southern buttermilk biscuits if you prefer homemade.”
Prep Time: 15 minutes; Cook Time: 6 hours; Total Time: 6 hours 15 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 1/2 to 2 pounds boneless chicken breast halves, cut into large chunks
1/2 cup chopped onion
1 cup chopped celery
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (12 oz) jar chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried thyme
Dash black pepper
2 cups frozen mixed vegetables (thawed)
6 frozen biscuits (or homemade, see below)
Optional Homemade Southern Biscuits:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda (omit if you use sweet milk)
1 teaspoon (scant) salt
6 tablespoons butter, chilled
3/4 cup buttermilk (or sweet milk)
Directions
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.
Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken.
Cover and cook on LOW for 5 to 6 hours.
Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package or prepare homemade biscuits (see below).
To serve, split a biscuit and spoon some of the chicken and vegetables over the bottom half. Put the top half of the biscuit on the chicken and gravy.
Optional Homemade Biscuits
In a food processor combine the flour, baking powder, and baking soda (if using buttermilk). Pulse a few times to combine the ingredients. Cut the chilled butter into pieces and add to the food processor. Pulse several times, or until the mixture is the texture of coarse meal. Add the buttermilk or milk and pulse just until the dough begins to form.
Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough. Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters.
Arrange the biscuits about 2 inches apart on an ungreased or parchment paper-lined baking sheet.
Bake in a preheated 425 F oven for about 12 to 15 minutes, or until the tops are lightly browned.
SLOW COOKER CHICKEN PARMESAN PASTA
This comes from Chungah Rhee on her wonderful site, Damn Delicious. If you haven’t checked out her site, which I definitely recommend, you should!
For this recipe, Chungah wrote, “Save time/effort and make everyone’s FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 4 hours 30 minutes; Total Time: 4 hours 45 minutes
To view this online, click here.
Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 onion, diced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne
1 1/2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
Directions:
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours.
Remove chicken from the slow cooker and shred, using two forks.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
Serve immediately, garnished with parsley, if desired.
MEDITERRANEAN CHICKEN AND PASTA
This is from FamilyTime, and begins, “A Dutch-oven meal means there are no extra pots to wash.” That’s a plus, as far as I’m concerned!
Serves: 6; Prep Time: 10 minutes; Cook Time: 45 minutes
To view this online, click here.
Ingredients
3 pounds chicken pieces, skinned
salt or fresh ground black pepper
2 tablespoons olive oil
3/4 cup prunes, cut into quarters
1/2 cup dry white wine
1/4 cup capers, drained
1/4 cup green olives, pitted*
3 garlic cloves, chopped
1 1/2 teaspoons dried rosemary, crumbled
1 teaspoon dried oregano
12 ounces spaghetti
Directions
Season chicken pieces with salt and pepper. In large, nonstick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions, drain. Serve chicken and sauce over hot pasta.
To pit olives, gently hit each with a mallet or the side of a large knife. The olive will easily fall away from pit.
STIR-FRIRED KUNG PAO CHICKEN WITH CHILI PEPPERS
This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”
Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.
To view this online, click here.
Ingredients
2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil (for stir-frying, or as needed)
Optional: 1 teaspoon Szechuan peppercorn
1/2 cup peanuts (or cashews)
Optional: few drops sesame oil
For the Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
For the Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sugar
Directions
Cut the chicken into 1-inch cubes.
Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil.
Add the chicken back into the pan. Stir in the peanuts and the green onion.
Remove from the heat and stir in the sesame oil. Serve hot.
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.
EASY CHICKEN POT PIE
This comes from Christin Mahrlig of Spicy Southern Kitcen. Christin wrote, “This easy to make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.”
Prep Time: 20 mins; Cook Time: 30 mins; Total Time: 50 mins
To view this online, go to https://spicysouthernkitchen.com/easy-chicken-pot-pie/.
Ingredients
1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup Challenge butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash
Instructions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.
Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.
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