There was a time when a vegetarian lifestyle was unthinkable. A day without meat? No way!
These days, of course, it's not that far out there. Even if you're not a vegetarian, you've undoubtably heard of Meatless Monday, where people try going one day a week without meat.
To that end, here are six vegetarian recipes to help you through the day, including Italian Eggplant Ragoût and Black Bean-Quinoa Burgers. Enjoy!
Note: If you'd like to try some more vegetarian recipes, check out my vegetarian blog, Vegetarian Delights.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
APPLE CINNAMON EMPANADAS
It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled
1 (8 oz.) package cream cheese, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions
1/4 cup milk
1/3 cup butter, melted
Directions
Preheat oven to 375° F. Lightly grease 2 baking sheets.
Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.
Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.
Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.
Bake for 15 minutes or until golden brown; serve warm.
ITALIAN EGGPLANT RAGOUT
This also comes from Vegetarian Times, and begins, “The meaty texture of eggplant makes it an ideal ingredient in vegetarian entrées, and its antioxidant content makes it a nutritional powerhouse. Eggplant is rich in a phenolic compound called chlorogenic acid, a potent free-radical scavenger that confers antiviral, antimicrobial, and cholesterol-lowering benefits. Prep tip: Salting the eggplant before cooking it draws out any bitter juices and helps the vegetable hold its shape when cooked.” Serves 6.
To view this online, click here.
Ingredients
2 medium eggplants, halved
2 Tbs. salt
2 Tbs. olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1 15-oz. can chickpeas, rinsed and drained
2 Tbs. capers
1 tsp. sugar
1/4 cup chopped fresh parsley
Instructions:
Scoop out center and seeds of eggplant halves. Cut eggplants into 3/4-inch dice. Toss with salt in bowl, and let stand 30 minutes. Drain, rinse well, and pat dry.
Heat olive oil in large saucepan over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more, or until fragrant. Stir in tomatoes, chickpeas, and eggplants. Reduce heat to medium-low, and cook 15 minutes, or until eggplants are tender but not mushy. Stir in capers and sugar, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information: Calories: 197; Protein: 6 g; Total Fat: 5.5 g; Saturated Fat: 1 g; Carbohydrates: 33 g; Cholesterol: 0 mg; Sodium: 681 mg; Fiber: 10 g; Sugar: 8 g; Yield: Serves 6
BLACK BEAN-QUINOA BURGERS
This comes from Vegetarian Times, and begins, “Here's a delicious veggie burger you can whip up from scratch. Any steak seasoning (which is just a combination of herbs and spices) will work to give the patties a rich, hearty flavor. Stash a few in the freezer for busy weeknight meals. For super-easy cookouts, bake the patties ahead, then reheat them on the grill. Serve with your favorite burger fixings.” Makes 8 patties.
To view this online, click here.
Ingredients:
1/2 cup quinoa
1 small onion, finely chopped (1 cup)
6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
2 cloves garlic, minced (2 tsp.)
2 tsp. dried steak seasoning
8 whole-grain hamburger buns
Instructions:
Stir together quinoa and 1 1/2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1 1/2 cups cooked quinoa.)
Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in 3/4 cup black beans, garlic, steak seasoning, and 1 1/2 cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Transfer bean-onion mixture to food processor, add 3/4 cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining 3/4 cup quinoa and remaining 3/4 cup black beans. Season with salt and pepper, if desired, and cool.
Preheat oven to 350°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet. Bake 20 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on buns.
Nutrition Information: Calories: 215; Protein: 9 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 438 mg; Fiber: 6 g; Sugar: 5 g; Yield: Serves 8
CINNAMON-APPLE FRENCH TOAST
This vegan recipe, from page 38 of the October 2006 issue of Vegetarian Times, starts off, “Tart apples like Pippin, Empire, Winesap and Granny Smith retain their shapes when cooked, so choose them for this recipe.” Serves 6 in 30 minutes or less.
To view this online, click here.
Apple Topping
4 large tart, firm apples, peeled, cored and sliced
3 Tbs. sugar
1/2 tsp. cinnamon
2 tsp. fresh lemon juice
French Toast
2 cups plain or vanilla soymilk
1/2 cup apple butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
12 slices soft-crust French bread, sliced 1/2 inch thick
To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Saute apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.
To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon and salt in blender until smooth. Pour into shallow bowl.
Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings.
Per serving: 273 cal; 6 g protein; 1.5 g total fat (0.5 g sat. fat); 55 g carb; 0 mg chol; 345 mg sodium; 3 g fiber; 25 g sugars
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
Showing posts with label Zucchini Bread with Lemon Honey Butter. Show all posts
Showing posts with label Zucchini Bread with Lemon Honey Butter. Show all posts
Monday, January 29, 2018
Friday, November 18, 2016
Friday Recipes
Here are today's six recipes to help you through the weekend. Enjoy!
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
This comes from Jennifer Meier, About.com’s Cheese expert. Jennifer wrote, “Perhaps this isn't a traditional grilled cheese sandwich - maybe it's just a sandwich - but either way it's delicious. This buffalo chicken grilled cheese sandwich recipe takes everything we love about Buffalo Chicken (spicy, crispy chicken, creamy blue cheese dip, celery on the side) and turns it into a memorable sandwich.” Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield; 4 sandwiches
Jennifer also added a note about using mayo on grilled cheese sandwiches, as well as what to do with leftover buttermilk.
To view this online, click here.
Ingredients
2 skinless, boneless chicken breasts, pounded to 1/8-inch thickness. Or, make your life easier and buy 4 thin chicken breasts
1/2 cup all-purpose flour
2 eggs, whisked
1 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup celery, very thinly sliced (plus any leaves you can pull from the stalks)
1/4 of a red onion, thinly sliced
1 tablespoon finely chopped parsley
3/4 cup mayonnaise, divided, plus more for spreading on the outside of the bread slices
1 tablespoon buttermilk
2 teaspoons hot sauce, or more to taste
4 tablespoons vegetable oil
4 ounces blue cheese
8 slices of sourdough or country bread
Preparation
Generously season chicken breasts with salt. Cut each pounded chicken breast in half, so you have 4 pieces of chicken.
You’ll need three shallow bowls or dishes for dredging the chicken. One for the flour, one for the eggs, and one for the panko, salt and cayenne pepper.
Working with one piece of chicken at a time, dredge both sides of the breast in flour, shaking off excess. Next, dip the chicken into the egg, coating both sides and letting excess drip off.
Lastly, dredge through the panko/salt/cayenne mixture, pressing gently so the panko sticks to the chicken. Set the coated chicken pieces aside.
In a food processor, combine the celery (plus celery leaves if you have them), red onion, parsley, 1/4 cup of mayo and the buttermilk. Pulse just a few times until the celery and onion are roughly chopped. Don’t over-process or the mixture will get too mushy. Set aside.
In a small bowl, mix the remaining 1/2 cup of mayo with the hot sauce. Start with 1 teaspoon of hot sauce and then add more according to how spicy you want it. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pieces of chicken to the skillet and cook until dark golden brown on both sides, about 8 minutes. Remove from the pan and set aside. Heat the last 2 tablespoons of oil in the same pan and cook the remaining pieces of chicken. (If you have a very large pan, you might be able to cook all the chicken pieces at once)
Return all the chicken to the pan.
Top each piece of chicken with crumbles or slices of blue cheese. Turn the heat to low and put a lid on the pan.
Spread a thin layer of regular mayonnaise evenly on one side of each piece of bread. Flip the slices over and spread the spicy mayo on the other side of each slice of bread.
When the blue cheese on the chicken is warm and very soft, remove the chicken from the pan (use a wide spatula) and set one piece of chicken on the spicy mayo side of 4 slices of bread.
Top each breast with a scoop of celery slaw and another slice of bread, with the side spread with regular mayo on the outside.
Over medium heat cook the sandwiches until the bottom is golden brown. Flip. Brown again. Slice the sandwich in half and serve.
Why Use Mayo on Grilled Cheese Sandwiches?
Spreading the outer slice of bread with mayonnaise instead of butter or oil makes the perfect slice of toasted bread; crispy, flaky and evenly browned.
Leftover Buttermilk? Buttermilk is the slightly sour liquid that remains after milk is churned into butter. It adds a tangy flavor to recipes that always punches the flavor up a notch or two. Buttermilk is usually sold in 1 quart containers, which means you're likely to have some leftover when you buy it for a recipe. How can you use up the buttermilk before it goes bad? Try my favorite buttermilk salad dressing, or one of these recipes for using up buttermilk.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
SKIRT STEAK WITH LENTIL SALAD
This is from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top. It is classic Franey – uncomplicated, elegant and delicious.” Yield: 4 servings; Time: 45 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online here. Also check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Salad:
8 cups water
1 pound dried lentils
1 cup finely diced carrots
1 bay leaf
3 sprigs fresh thyme, or 1 teaspoon dried
Salt to taste
1 tablespoon Dijon-style mustard
3/4 cup vegetable oil
1/4 cup red-wine vinegar
1 cup finely chopped onions
4 tablespoons chopped fresh tarragon or parsley
Freshly ground pepper to taste
For the Steaks:
4 skirt steaks, about 1/2 pound each, trimmed of excess fat
1 tablespoon vegetable oil
2 tablespoons butter
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
Preparation
To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, About.com’s Cupcakes expert. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
Devil’s Food Cupcakes
1 3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1 1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
BUFFALO CHICKEN GRILLED CHEESE SANDWICH
This comes from Jennifer Meier, About.com’s Cheese expert. Jennifer wrote, “Perhaps this isn't a traditional grilled cheese sandwich - maybe it's just a sandwich - but either way it's delicious. This buffalo chicken grilled cheese sandwich recipe takes everything we love about Buffalo Chicken (spicy, crispy chicken, creamy blue cheese dip, celery on the side) and turns it into a memorable sandwich.” Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; Yield; 4 sandwiches
Jennifer also added a note about using mayo on grilled cheese sandwiches, as well as what to do with leftover buttermilk.
To view this online, click here.
Ingredients
2 skinless, boneless chicken breasts, pounded to 1/8-inch thickness. Or, make your life easier and buy 4 thin chicken breasts
1/2 cup all-purpose flour
2 eggs, whisked
1 cup panko
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup celery, very thinly sliced (plus any leaves you can pull from the stalks)
1/4 of a red onion, thinly sliced
1 tablespoon finely chopped parsley
3/4 cup mayonnaise, divided, plus more for spreading on the outside of the bread slices
1 tablespoon buttermilk
2 teaspoons hot sauce, or more to taste
4 tablespoons vegetable oil
4 ounces blue cheese
8 slices of sourdough or country bread
Preparation
Generously season chicken breasts with salt. Cut each pounded chicken breast in half, so you have 4 pieces of chicken.
You’ll need three shallow bowls or dishes for dredging the chicken. One for the flour, one for the eggs, and one for the panko, salt and cayenne pepper.
Working with one piece of chicken at a time, dredge both sides of the breast in flour, shaking off excess. Next, dip the chicken into the egg, coating both sides and letting excess drip off.
Lastly, dredge through the panko/salt/cayenne mixture, pressing gently so the panko sticks to the chicken. Set the coated chicken pieces aside.
In a food processor, combine the celery (plus celery leaves if you have them), red onion, parsley, 1/4 cup of mayo and the buttermilk. Pulse just a few times until the celery and onion are roughly chopped. Don’t over-process or the mixture will get too mushy. Set aside.
In a small bowl, mix the remaining 1/2 cup of mayo with the hot sauce. Start with 1 teaspoon of hot sauce and then add more according to how spicy you want it. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pieces of chicken to the skillet and cook until dark golden brown on both sides, about 8 minutes. Remove from the pan and set aside. Heat the last 2 tablespoons of oil in the same pan and cook the remaining pieces of chicken. (If you have a very large pan, you might be able to cook all the chicken pieces at once)
Return all the chicken to the pan.
Top each piece of chicken with crumbles or slices of blue cheese. Turn the heat to low and put a lid on the pan.
Spread a thin layer of regular mayonnaise evenly on one side of each piece of bread. Flip the slices over and spread the spicy mayo on the other side of each slice of bread.
When the blue cheese on the chicken is warm and very soft, remove the chicken from the pan (use a wide spatula) and set one piece of chicken on the spicy mayo side of 4 slices of bread.
Top each breast with a scoop of celery slaw and another slice of bread, with the side spread with regular mayo on the outside.
Over medium heat cook the sandwiches until the bottom is golden brown. Flip. Brown again. Slice the sandwich in half and serve.
Why Use Mayo on Grilled Cheese Sandwiches?
Spreading the outer slice of bread with mayonnaise instead of butter or oil makes the perfect slice of toasted bread; crispy, flaky and evenly browned.
Leftover Buttermilk? Buttermilk is the slightly sour liquid that remains after milk is churned into butter. It adds a tangy flavor to recipes that always punches the flavor up a notch or two. Buttermilk is usually sold in 1 quart containers, which means you're likely to have some leftover when you buy it for a recipe. How can you use up the buttermilk before it goes bad? Try my favorite buttermilk salad dressing, or one of these recipes for using up buttermilk.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
SKIRT STEAK WITH LENTIL SALAD
This is from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan. A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top. It is classic Franey – uncomplicated, elegant and delicious.” Yield: 4 servings; Time: 45 minutes.
This was featured in “60-Minute Gourmet”, and can be viewed online here. Also check out Melissa Clark’s guide “How to Cook Beans”.
Ingredients
For the Lentil Salad:
8 cups water
1 pound dried lentils
1 cup finely diced carrots
1 bay leaf
3 sprigs fresh thyme, or 1 teaspoon dried
Salt to taste
1 tablespoon Dijon-style mustard
3/4 cup vegetable oil
1/4 cup red-wine vinegar
1 cup finely chopped onions
4 tablespoons chopped fresh tarragon or parsley
Freshly ground pepper to taste
For the Steaks:
4 skirt steaks, about 1/2 pound each, trimmed of excess fat
1 tablespoon vegetable oil
2 tablespoons butter
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
Preparation
To make the lentil salad, put the water in a large saucepan. Wash the lentils in a colander and add to the saucepan. Add the carrots, bay leaf, thyme and salt. Cover and simmer 20 to 25 minutes. Do not overcook. Drain and remove the bay leaf and thyme sprigs.
In a large mixing bowl combine the mustard, 3/4 cup of oil and the vinegar, onions, tarragon, salt and pepper. Blend well with a wire whisk. Add the lentils and stir. Serve warm, lukewarm or cool.
To prepare the meat, sprinkle it on both sides with salt and pepper and brush with 1 tablespoon of oil.
Heat a cast-iron skillet large enough to hold two steaks over high heat, add the steaks and brown them for 3 minutes for medium-rare. Turn and continue cooking until they are thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the two remaining steaks.
Pour the fat from the skillet and reduce the heat. Add the butter, garlic and parsley. Cook briefly, stirring. Add any juices from the platter and blend well. Pour the sauce over the steaks and serve with the lentil salad immediately.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, About.com’s Cupcakes expert. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
To view this online, click here.
Ingredients
Devil’s Food Cupcakes
1 3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1 1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Tuesday, September 13, 2016
Tuesday Recipes
Enjoy!
ALMOND CAKE
This comes from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. It begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast In A Day” and can be viewed online here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
BASIC CORN CHOWDER
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Don't Toss Out the Cobs” and can be viewed online here.
Ingredients
4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)
Preparation
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Tip
Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
CHICKEN AND VEGETABLE LO MEIN
This comes from Katie Chin, and was posted on The Today Show’s site. The recipe begins, “TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.” Cook Time: 10 minutes; Prep Time: 20 minutes; Servings: 4.
To view this online, click here.
Ingredients
8 ounces dried egg noodles or 14 oz fresh egg noodles
2 ounces snow peas, tips and strings removed
2 ounces broccoli florets
3 tablespoons all-purpose cornstarch
3 tablespoons cold water
2 tablespoons oil
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 ounces sliced carrots
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
2 ounces thinly sliced red bell pepper
8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
4 tablespoons oyster sauce
1 cup store-bought vegetable stock or chicken stock
1 teaspoon salt
2 green onions (scallions), green and white parts, cut into 1-in pieces
Preparation
Preheat oven to 300°F.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and the cold water together and set aside.
Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES
This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.
“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.
“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.
“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.
“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
3 cloves garlic, peeled
1 1/2 tbsp fresh lemon juice
1/2 tbsp tahini
1 tbsp fresh parsley leaves
1 1/2 tbsp water
1/4 cup extra virgin olive oil
2 large zucchini, spiralized into noodles
2 boneless, skinless chicken breasts, grilled and sliced
1 cup cherry tomatoes, rinsed and sliced in half
1/4 cup Feta crumbles (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.
Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.
Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.
Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)
Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
ALMOND CAKE
This comes from Mark Bittman and Sam Sifton in The New York Times cooking e-newsletter. It begins, “This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment – a food processor and a mixer – but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.” Yield: 8 servings; Time: 2 hours 15 minutes.
This was featured in “Feast In A Day” and can be viewed online here.
Ingredients
1 small to medium orange
1 lemon
6 ounces raw almonds
1 cup all-purpose flour
1 tablespoon baking powder
4 eggs
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup olive oil
Confectioners’ sugar
Preparation
Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
Set oven to 350 degrees, and grease a 9-inch springform pan.
When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners’ sugar.
BASIC CORN CHOWDER
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This is chowder at its simplest: corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley to add flavor and color. Starting with bacon and finishing with cream makes a richer version of the dish. But you could easily expand its borders by adding curry powder and ginger, sour cream and cilantro. Or when the potato is replaced by rice and the cream with coconut milk, Southeast Asian seasonings can be added to make a chowder that has little in common with the original, save for its intense corn flavor.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Don't Toss Out the Cobs” and can be viewed online here.
Ingredients
4 to 6 ears of corn
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and diced
Salt and freshly ground black pepper
2 tomatoes, cored, seeded and chopped (optional)
1 cup whole or low-fat milk
1/2 cup chopped parsley (optional)
Preparation
Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.
Tip
Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
CHICKEN AND VEGETABLE LO MEIN
This comes from Katie Chin, and was posted on The Today Show’s site. The recipe begins, “TV host and blogger Katie Chin shares how to turn store-bought rotisserie chicken and pre-cut veggies into a super easy restaurant redo main course.” Cook Time: 10 minutes; Prep Time: 20 minutes; Servings: 4.
To view this online, click here.
Ingredients
8 ounces dried egg noodles or 14 oz fresh egg noodles
2 ounces snow peas, tips and strings removed
2 ounces broccoli florets
3 tablespoons all-purpose cornstarch
3 tablespoons cold water
2 tablespoons oil
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 ounces sliced carrots
2 ounces fresh shiitake mushrooms, stemmed and thinly sliced
2 ounces thinly sliced red bell pepper
8 ounces shredded cooked chicken breast or store-bought rotisserie chicken
4 tablespoons oyster sauce
1 cup store-bought vegetable stock or chicken stock
1 teaspoon salt
2 green onions (scallions), green and white parts, cut into 1-in pieces
Preparation
Preheat oven to 300°F.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Blanch the snow peas and broccoli florets in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.
Mix the cornstarch and the cold water together and set aside.
Heat the oil in the wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and shredded chicken and stir-fry for 1 minute.
Pour in the oyster sauce, vegetable or chicken stock and the salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and broccoli and the green onions and stir-fry for 30 seconds. Dish out over the noodles and serve immediately.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
ZUCCHINI BREAD WITH LEMON HONEY BUTTER
This comes from The Food Network Kitchen. Total Time: 1 hr 50 min; Prep: 35 min; Cook: 1 hr 15 min; Yield: 2 loafs; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/zucchini-bread-with-lemon-honey-butter.print.html?oc=linkback
Ingredients
3 large eggs
1 cup vegetable oil, plus more for greasing the pans
1 cup sugar
1 teaspoon vanilla
2 cups shredded zucchini (from about 1 medium zucchini)
1 tablespoon grated lemon zest
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
Honey Lemon Butter, recipe follows
Lemon Honey Butter:
4 ounces unsalted butter, softened
1 tablespoon honey
1 tablespoon lemon zest
Directions
Preheat the oven to 350 degrees F. Grease two 9- by- 5-inch loaf pans. In large bowl, beat together the eggs, oil, sugar and vanilla. Slowly add the zucchini. Add the lemon zest and mix thoroughly.
In a separate large bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
Special equipment: two 9- by- 5-inch loaf pans
Lemon Honey Butter:
Combine all ingredients and mix together well. Chill and serve.
GRILLED CHICKEN WITH GLUTEN-FREE LEMON-TAHINI ZUCCHINI NOODLES
This comes from Stephanie Kirkos, About.com’s Gluten-Free Cooking expert. Stephanie wrote, “A Spiralizer is my favorite kitchen tool to put a healthier spin on pasta classics - and in a naturally gluten-free way.
“This recipe features zucchini noodles tossed raw in a bright and savory dressing of lemon juice, garlic, and tahini. The dressing softens the zucchini noodles as it sits, so there is no need to cook the zucchini noodles for this meal.
“The pile of zucchini noodles is topped with grilled chicken, cherry tomatoes, Feta crumbles, and chopped fresh parsley.
“Dairy-free? Simply omit the Feta crumbles, or use a dairy-free cheese instead. Instead of grilled chicken, you can pair this recipe with grilled shrimp or salmon instead.
“Vegetarian? Replace the chicken with grilled tofu steaks or portobello mushrooms.” Prep Time: 20 minutes; Cook Time: 0 minutes; Total Time: 20 minutes; Yield: 2 servings
To view this online, click here.
Ingredients
3 cloves garlic, peeled
1 1/2 tbsp fresh lemon juice
1/2 tbsp tahini
1 tbsp fresh parsley leaves
1 1/2 tbsp water
1/4 cup extra virgin olive oil
2 large zucchini, spiralized into noodles
2 boneless, skinless chicken breasts, grilled and sliced
1 cup cherry tomatoes, rinsed and sliced in half
1/4 cup Feta crumbles (optional)
2 tbsp chopped fresh parsley (optional)
Preparation
Prepare Tahini Lemon Dressing: In a food processor, pulse garlic cloves a few times until minced. Add the lemon juice, tahini, fresh parsley leaves, water, and olive oil. Pulse until smooth. Season with salt and pepper to taste. Set aside.
Wash and trim off the tough ends from each zucchini. With a spiralizer kitchen tool, spiralize the zucchini one at a time into spaghetti sized-noodles. Don't have a spiralizer? Use a julienne peeler, vegetable peeler, or sharp knife instead.
Place zucchini noodles in a large bowl. Pour half the dressing and toss to coat. Add more dressing, if needed. Let sit for 10-15 minutes to soften the noodles.
Grill the boneless, skinless chicken breasts either on a gas grill, electric George Foreman-type grill, or use store-bought all natural gluten-free chicken breast strips (super quick and easy shortcut!)
Divide the dressed zucchini noodles and sliced cherry tomatoes into two bowls. Place slices of grilled chicken over top. Garnish with Feta crumbles, if desired, and additional Tahini Lemon dressing and chopped parsley.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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