Chile Lime Tequila Popcorn Recipe
4 quarts freshly popped popcorn*
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
1/2 teaspoon lime zest
1 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin
Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside.
Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.
Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it.
Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.
*To pop 4 quarts of popcorn, heat 1/4 cup clarified butter, coconut oil, or olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.
Make 4 quarts of popcorn
Saturday, February 28, 2009
Couscous With Beans and Cauliflower
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: February 26, 2009
This dish is another wonderful take on cauliflower, which absorbs flavor as it stews in the spicy broth.
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked in 2 quarts water for six hours or overnight
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper or more to taste if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
1 large cauliflower, cut into small florets
1 cup frozen peas, thawed
1 cup chopped fresh parsley or cilantro, or a combination
2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion and cook, stirring often, until tender, about five minutes. Add the garlic, 1/2 teaspoon salt, the ground coriander, caraway and cumin. Cook, stirring, for a minute, until fragrant. Add the beans and their soaking water and an additional quart of water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer one hour. Add the harissa, the tomato paste, and simmer another 30 minutes to an hour, until the beans are thoroughly tender and the broth fragrant. Remove 1/2 cup of the broth and set aside.
2. Add the cauliflower to the simmering stew and cook, partially covered, for another 20 minutes, until the cauliflower is tender. Taste and adjust seasonings, adding salt, garlic or harissa as desired. The stew should be spicy.
3. Reconstitute and steam the couscous, mixing the half cup of reserved broth with the water you use to reconstitute the couscous. Meanwhile, stir the peas and parsley and/or cilantro into the simmering stew. Simmer for five minutes or longer, taste and adjust seasonings. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew and serve, passing additional harissa at the table.
Yield: Serves six to eight
Advance preparation: The dish can be prepared through step 1 up to a day ahead and refrigerated. Bring back to a simmer before proceeding. The entire stew also can be prepared a day ahead and refrigerated. Bring back to a simmer, and proceed with the recipe. You may need to add a little more water to the pot.
By MARTHA ROSE SHULMAN
Published: February 26, 2009
This dish is another wonderful take on cauliflower, which absorbs flavor as it stews in the spicy broth.
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
1 tablespoon extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, minced
Salt, preferably kosher salt, to taste
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
2 cups dried chickpeas or white beans, soaked in 2 quarts water for six hours or overnight
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper or more to taste if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
1 large cauliflower, cut into small florets
1 cup frozen peas, thawed
1 cup chopped fresh parsley or cilantro, or a combination
2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion and cook, stirring often, until tender, about five minutes. Add the garlic, 1/2 teaspoon salt, the ground coriander, caraway and cumin. Cook, stirring, for a minute, until fragrant. Add the beans and their soaking water and an additional quart of water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer one hour. Add the harissa, the tomato paste, and simmer another 30 minutes to an hour, until the beans are thoroughly tender and the broth fragrant. Remove 1/2 cup of the broth and set aside.
2. Add the cauliflower to the simmering stew and cook, partially covered, for another 20 minutes, until the cauliflower is tender. Taste and adjust seasonings, adding salt, garlic or harissa as desired. The stew should be spicy.
3. Reconstitute and steam the couscous, mixing the half cup of reserved broth with the water you use to reconstitute the couscous. Meanwhile, stir the peas and parsley and/or cilantro into the simmering stew. Simmer for five minutes or longer, taste and adjust seasonings. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew and serve, passing additional harissa at the table.
Yield: Serves six to eight
Advance preparation: The dish can be prepared through step 1 up to a day ahead and refrigerated. Bring back to a simmer before proceeding. The entire stew also can be prepared a day ahead and refrigerated. Bring back to a simmer, and proceed with the recipe. You may need to add a little more water to the pot.
Tuesday, February 24, 2009
pork pineapple tacos adobe
For adobo sauce
* 10 dried guajillo chiles
* 2 tablespoons canola oil
* 1/2 medium white Spanish onion, thinly sliced
* 2 garlic cloves, smashed with back of knife and peeled
* 2 whole cloves
* 6 (6-inch) cinnamon sticks, broken into thirds
* 24 whole black peppercorns
* 1/4 teaspoon cumin seeds, crushed
For pork
* 1 cup adobo sauce
* 1/4 cup freshly squeezed orange juice
* 1 tablespoon sherry wine vinegar
* 2 teaspoons honey
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 (1 1/4-pound) pork tenderloin, trimmed
* 4 slices fresh pineapple (1/4 regular pinapple or 1 small pineapple)
* 1 teaspoon canola oil
* 1 cup white Spanish onions, finely chopped (1 medium onion)
* 1 tablespoon fresh cilantro, finely chopped
* 1 tablespoon fresh lemon juice (1/2 medium lemon)
For chive oil
* 1 cup canola oil
* 1/4 cup fresh chives, coarsely chopped
For tomatillo sauce
* 1 tablespoon canola oil
* 1 pound fresh tomatillos, husks removed, thoroughly rinsed, and quartered
* 1/2 cup white Spanish onion, coarsely chopped (1/2 medium onion)
* 1 large clove garlic
* 2 fresh Serrano chiles, seeds removed, and chopped
* 1/4 teaspoons kosher salt, plus more to taste
* 1/8 teaspoon freshly ground black pepper, plus more to taste
* 1 to 2 tablespoons honey, optional
* 1 tablespoon fresh cilantro, coarsely chopped
For Corn Tortillas*
* 2 cups instant corn masa mix for tortillas
* *Store bought corn tortillas, heated following package directions, can be substituted.
* Special equipment: tortilla press
Preparation
Make adobo:
Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
Make Pork
In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
Preheat grill (medium heat) or broiler.
Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
Make chive oil
In blender puree oil and chives until smooth. Set aside.
Make tomatillo Sauce
In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
Make tortillas
In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap—the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
To serve
Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.
* 10 dried guajillo chiles
* 2 tablespoons canola oil
* 1/2 medium white Spanish onion, thinly sliced
* 2 garlic cloves, smashed with back of knife and peeled
* 2 whole cloves
* 6 (6-inch) cinnamon sticks, broken into thirds
* 24 whole black peppercorns
* 1/4 teaspoon cumin seeds, crushed
For pork
* 1 cup adobo sauce
* 1/4 cup freshly squeezed orange juice
* 1 tablespoon sherry wine vinegar
* 2 teaspoons honey
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 (1 1/4-pound) pork tenderloin, trimmed
* 4 slices fresh pineapple (1/4 regular pinapple or 1 small pineapple)
* 1 teaspoon canola oil
* 1 cup white Spanish onions, finely chopped (1 medium onion)
* 1 tablespoon fresh cilantro, finely chopped
* 1 tablespoon fresh lemon juice (1/2 medium lemon)
For chive oil
* 1 cup canola oil
* 1/4 cup fresh chives, coarsely chopped
For tomatillo sauce
* 1 tablespoon canola oil
* 1 pound fresh tomatillos, husks removed, thoroughly rinsed, and quartered
* 1/2 cup white Spanish onion, coarsely chopped (1/2 medium onion)
* 1 large clove garlic
* 2 fresh Serrano chiles, seeds removed, and chopped
* 1/4 teaspoons kosher salt, plus more to taste
* 1/8 teaspoon freshly ground black pepper, plus more to taste
* 1 to 2 tablespoons honey, optional
* 1 tablespoon fresh cilantro, coarsely chopped
For Corn Tortillas*
* 2 cups instant corn masa mix for tortillas
* *Store bought corn tortillas, heated following package directions, can be substituted.
* Special equipment: tortilla press
Preparation
Make adobo:
Remove stems, seeds, and membranes from chiles, then break into large pieces and set aside.
In 4-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds and cook until onion is soft and golden brown, about 6 minutes. Add chilies and cook until darkened on both sides, about 1 minute.
Add enough water to cover mixture halfway and bring to boil. Continue boiling until liquid reduces by half, about 5 to 8 minutes. Transfer mixture to blender and purée until smooth. Strain, pressing on solids with rubber spatula and discarding solids.
Make Pork
In re-sealable, 1-gallon, plastic bag, place 1/2 cup adobo sauce, orange juice, vinegar, honey, salt, and pepper. Add pork loin, seal, and chill at least 2 hours and no more than 6 hours.
Preheat grill (medium heat) or broiler.
Remove pork from marinade and discard marinade. Grill or broil pork about 6-inches from heat, turning occasionally, until internal temperature reaches 145°F, about 25 minutes. Let stand, loosely covered in foil, 10 minutes. Chop pork into small dice and place in medium saucepan. Add 1/4 cup adobo and keep warm over low heat.
Grill or broil pineapple until it starts to get soft, about 3 to 5 minutes. Place in bowl and let cool. Once cool enough to handle, chop into small dice and return to bowl. Add oil, onion, cilantro, and lemon juice and stir to combine. Set aside.
Make chive oil
In blender puree oil and chives until smooth. Set aside.
Make tomatillo Sauce
In 10-inch skillet over moderate heat, heat oil until hot but not smoking, add tomatillos and onion and cook until lightly browned and soft, about 10 minutes. Add garlic, chiles, salt, and pepper and cook until garlic is light brown, about 2 minutes. Remove from heat and check sauce. If bitter or sour, add 1 to 2 tablespoons honey.
Transfer tomatillo mixture to blender, add cilantro, and purée until smooth. Season with salt and pepper and set aside.
Make tortillas
In medium bowl, mix together masa and 1 cup plus 2 tablespoons lukewarm water. Knead in bowl until soft dough forms, adding more water if dough seems too dry. Shape dough into 16 small balls, about 1 ounce each, and cover with kitchen towel.
Heat griddle or heavy cast-iron skillet over medium heat, using two burners if necessary. If using two burners, keep part of surface a little cooler by turning one burner lower.
Meanwhile, lay plastic wrap or waxed paper on bottom plate of tortilla press. Place ball of dough in center, and lay plastic wrap or wax paper on top. Lower top plate and press ball into circle. Raise top plate and peel off top piece of plastic wrap—the tortilla should be about 5 to 6 inches in diameter and about 1/8-inch-thick. Invert tortilla onto fingers of one hand and carefully peel off second piece of plastic wrap. Lay tortilla on cooler part of griddle, sweeping hand from underneath. Let tortilla sit until released from griddle, 10 to 15 seconds. Using fingers or spatula, carefully flip tortilla over, place on hotter part of griddle, and let cook until bottom begins to speckle with brown spots, 30-40 seconds. Flip tortilla over and let cook until bottom side becomes speckled, another 30 seconds or so. (Tortilla may puff a little.) Transfer to clean kitchen towel and cover with foil to keep warm. Repeat with remaining dough, cooking 2 tortillas at a time if possible. As you take tortillas off griddle, stack on clean kitchen towel and keep covered with foil.
To serve
Transfer pork and pineapple to platter and place tomatillo sauce and chive oil in small bowls. Serve tortillas in covered basket to keep warm.
Saturday, February 21, 2009
roasted pork tenderloin
Ingredients
1. 4 pork tenderloins (about 4 pounds)
2. 2 teaspoons smoked paprika (pimenton)
3. 2 teaspoons ground cumin
4. 1 teaspoon garlic powder
5. 1 teaspoon dried oregano
6. 1/2 teaspoon cinnamon
7. 2 tablespoons extra-virgin olive oil
8. Kosher salt and freshly ground pepper
9.
Directions
1. Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.
1. 4 pork tenderloins (about 4 pounds)
2. 2 teaspoons smoked paprika (pimenton)
3. 2 teaspoons ground cumin
4. 1 teaspoon garlic powder
5. 1 teaspoon dried oregano
6. 1/2 teaspoon cinnamon
7. 2 tablespoons extra-virgin olive oil
8. Kosher salt and freshly ground pepper
9.
Directions
1. Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.
Cauliflower soup
Simple Cauliflower Soup Recipe
Print Options
* Print (no photos)
* Print (with photos)
To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving.
Ingredients
* Florets from one head of cauliflower (tough core of cauliflower discarded)
* 1 quart of water
* Salt
* Butter
* Chives
* Olive oil
Method
1 Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 1 tablespoon of salt to the water. Add the cauliflower florets, and cook until cooked through, about 4 minutes. Use a slotted spoon to remove florets to a bowl. Reserve cooking water.
2 Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way. Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so. For each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.
3 Serve immediately into bowls. Drizzle olive oil over the top and sprinkle with chopped chives.
Serves 4.
Print Options
* Print (no photos)
* Print (with photos)
To take this soup from simple to sublime, add a dash or two of truffle salt or truffle oil to the soup when serving.
Ingredients
* Florets from one head of cauliflower (tough core of cauliflower discarded)
* 1 quart of water
* Salt
* Butter
* Chives
* Olive oil
Method
1 Bring 1 quart of water to a rolling boil in a medium-sized pot. Add 1 tablespoon of salt to the water. Add the cauliflower florets, and cook until cooked through, about 4 minutes. Use a slotted spoon to remove florets to a bowl. Reserve cooking water.
2 Working in batches, fill a blender half-way with cooked cauliflower, add enough cooking water to the blender bowl so that it comes up a quarter of the way. Purée until smooth. You want the consistency to be that of soup, so if you need to add more water, do so. For each blender batch, add salt and butter to taste (about 1/2 teaspoon of salt, and about a tablespoon or more of butter for each blender batch). Since you are using only lightly salted cooking water for a base, not stock, you will need to salt this more than you would otherwise.
3 Serve immediately into bowls. Drizzle olive oil over the top and sprinkle with chopped chives.
Serves 4.
Almost Cheeseless Pasta Casserole
Almost Cheeseless Pasta Casserole Recipe
I used a 100% farro pizzichi pasta here, but whole wheat penne is much more readily available - shoot for something made from whole grain flour, and roughly that size.
zest of one large lemon
8 ounces dried whole wheat pasta (penne or something comparable in size)
1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces
3 handfuls kale, chard, and/or spinach, loosely chopped
2 cups plain Greek yogurt (I use 2% here)
2 egg yolks
3 cloves garlic, chopped
1/2 teaspoon fine grain sea salt
2/3 cup sliced almonds, toasted
1/4 cup Kalamata olives, pitted and torn into pieces
scant 1/4 cup feta cheese, crumbled
1/4 cup fresh mint, chopped
Preheat oven to 400F degrees, with a rack in the middle. Butter or oil an 8x12-inch baking dish, or two smaller gratin dishes. Sprinkle with lemon zest and set aside.
Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente. Just 10 seconds before you are done cooking the pasta, stir in the butternut squash and chard - for the quickest possible swim. Quickly (but carefully) drain. Now run cold water over the pasta, squash, and kale (just enough to stop the chard from cooking). Shake off any extra water and set aside.
While you are waiting for the pasta water to boil, whisk together the yogurt, eggs, garlic, and salt in a large mixing bowl - set aside until the pasta is boiled. Then. when ready, add the pasta-squash-kale mixture to the yogurt mixture and stir in half of the almonds. Scoop everything into the prepared baking dish(es), sprinkle with olives and feta, and bake for 25-30 minutes. Remove from oven and serve sprinkled with a bit of the chopped fresh mint and remaining almonds.
Serves 6 -8 as a side.
I used a 100% farro pizzichi pasta here, but whole wheat penne is much more readily available - shoot for something made from whole grain flour, and roughly that size.
zest of one large lemon
8 ounces dried whole wheat pasta (penne or something comparable in size)
1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces
3 handfuls kale, chard, and/or spinach, loosely chopped
2 cups plain Greek yogurt (I use 2% here)
2 egg yolks
3 cloves garlic, chopped
1/2 teaspoon fine grain sea salt
2/3 cup sliced almonds, toasted
1/4 cup Kalamata olives, pitted and torn into pieces
scant 1/4 cup feta cheese, crumbled
1/4 cup fresh mint, chopped
Preheat oven to 400F degrees, with a rack in the middle. Butter or oil an 8x12-inch baking dish, or two smaller gratin dishes. Sprinkle with lemon zest and set aside.
Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente. Just 10 seconds before you are done cooking the pasta, stir in the butternut squash and chard - for the quickest possible swim. Quickly (but carefully) drain. Now run cold water over the pasta, squash, and kale (just enough to stop the chard from cooking). Shake off any extra water and set aside.
While you are waiting for the pasta water to boil, whisk together the yogurt, eggs, garlic, and salt in a large mixing bowl - set aside until the pasta is boiled. Then. when ready, add the pasta-squash-kale mixture to the yogurt mixture and stir in half of the almonds. Scoop everything into the prepared baking dish(es), sprinkle with olives and feta, and bake for 25-30 minutes. Remove from oven and serve sprinkled with a bit of the chopped fresh mint and remaining almonds.
Serves 6 -8 as a side.
Mexican chocolate ice cream
Mexican Chocolate Ice Cream Recipe
Print Options
* Print (no photos)
* Print (with photos)
If you have access to Ibarra Mexican chocolate you can use this instead of the semi-sweet or bittersweet chocolate and cinnamon called for in the recipe. Use about 1 disk and 2 triangles of the chocolate. After heating with the cream, blend in a blender. Do not add any additional cinnamon as there is enough in the Ibarra.
Ingredients
* 2 cups heavy whipping cream
* 1 cup milk
* 1/4 cup cocoa powder
* 4 ounces bittersweet or semi-sweet chocolate
* 1/2 cup sugar
* 2 teaspoons cinnamon
* Pinch salt
* Pinch cayenne
* Pinch espresso powder (or instant coffee)
* 6 egg yolks, lightly beaten
* 1 teaspoon vanilla extract
* 2 Tbsp brandy (optional)
Method
1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate.
2 Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture.
3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.
4 Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
chai-ice-cream-4.jpg chai-ice-cream-5.jpg
If the custard base doesn't coat the back of the spoon, it's not ready.
chai-ice-cream-6.jpg chai-ice-cream-7.jpg
The custard base coats the back of the spoon.
5 As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.
6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.
7 Churn the mixture in your ice cream maker according to the manufacturer's instructions.
Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
Makes 1 qua
Print Options
* Print (no photos)
* Print (with photos)
If you have access to Ibarra Mexican chocolate you can use this instead of the semi-sweet or bittersweet chocolate and cinnamon called for in the recipe. Use about 1 disk and 2 triangles of the chocolate. After heating with the cream, blend in a blender. Do not add any additional cinnamon as there is enough in the Ibarra.
Ingredients
* 2 cups heavy whipping cream
* 1 cup milk
* 1/4 cup cocoa powder
* 4 ounces bittersweet or semi-sweet chocolate
* 1/2 cup sugar
* 2 teaspoons cinnamon
* Pinch salt
* Pinch cayenne
* Pinch espresso powder (or instant coffee)
* 6 egg yolks, lightly beaten
* 1 teaspoon vanilla extract
* 2 Tbsp brandy (optional)
Method
1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate.
2 Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture.
3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.
4 Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
chai-ice-cream-4.jpg chai-ice-cream-5.jpg
If the custard base doesn't coat the back of the spoon, it's not ready.
chai-ice-cream-6.jpg chai-ice-cream-7.jpg
The custard base coats the back of the spoon.
5 As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.
6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.
7 Churn the mixture in your ice cream maker according to the manufacturer's instructions.
Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
Makes 1 qua
Tuesday, February 17, 2009
Hearty Beef and Carrot Soup
Hearty Beef and Carrot Soup
<< More Recipes
Ingredients
* 1 pound ground beef chuck
* 1 medium onion, chopped
* 2 large cans (approximately 2 quarts each) vegetable juice
* 2 cans (approximately 10 ounces each)condensed cream of celery soup
* 1 pound carrots, peeled and sliced
* 1/2 cup barley (optional)
Cornbread Recipe:
* 1 cup self-rising cornmeal
* 1/2 cup self-rising flour
* 3/4 cup milk
* 2 eggs
* 2 tablespoons vegetable oil
Preparation
1. Brown ground beef in a skillet with chopped onions. Drain well.
2. Place all ingredients in a 6-quart stock pot.
3. Stir well and cook on low heat for about 30 minutes until carrots are tender.
Serve with cornbread.
<< More Recipes
Ingredients
* 1 pound ground beef chuck
* 1 medium onion, chopped
* 2 large cans (approximately 2 quarts each) vegetable juice
* 2 cans (approximately 10 ounces each)condensed cream of celery soup
* 1 pound carrots, peeled and sliced
* 1/2 cup barley (optional)
Cornbread Recipe:
* 1 cup self-rising cornmeal
* 1/2 cup self-rising flour
* 3/4 cup milk
* 2 eggs
* 2 tablespoons vegetable oil
Preparation
1. Brown ground beef in a skillet with chopped onions. Drain well.
2. Place all ingredients in a 6-quart stock pot.
3. Stir well and cook on low heat for about 30 minutes until carrots are tender.
Serve with cornbread.
Simple chocolate cake
* 2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/4 teaspoons baking soda
* 3/4 teaspoon salt
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 1 3/4 cups packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla
* 1 1/3 cups water
* Confectioners sugar for dusting
Preparation
Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
Whisk together flour, cocoa, baking soda, and salt.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.
* 3/4 cup unsweetened cocoa powder
* 1 1/4 teaspoons baking soda
* 3/4 teaspoon salt
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 1 3/4 cups packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla
* 1 1/3 cups water
* Confectioners sugar for dusting
Preparation
Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
Whisk together flour, cocoa, baking soda, and salt.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.
Monday, February 16, 2009
Brussels Sprout Salad
Shredding the sprouts on a mandoline gives them a wispiness that is harder to achieve with a knife.
1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
Serves 4 - 6.
1 1/2 pound brussels sprouts, freshest you can find
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 big pinches of salt
1 1/3 cups hazelnuts, smashed just a bit and toasted
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
Shred the brussels sprouts whisper thin using a mandoline, or alternately, a knife. Five minutes before serving, place the shredded sprouts in a large mixing bowl and toss gently with the olive oil, lemon juice, thyme, chives, salt, and hazelnuts. Taste and adjust the seasoning, adding more lemon juice if needed, keeping in mind the cheese will bring a salty element to the salad. Add the cheese and toss once or twice to distribute it evenly throughout the salad.
Serves 4 - 6.
Sunday, February 15, 2009
Algerian Couscous: Vegetable or Beef
Marc learned to make this while on his mission to Belgium and France, and fine-tuned his recipe along the way. (He doesn't use actual recipes, so I forced him to write down his proportions one time when we were teaching a cooking class for Enrichment.)
1 large onion, chopped
3 T olive oil
3/4 t. turmeric
1/2 t. cayenne pepper
dash of cinnamon
3-4 whole cloves
1 1/2 t. black pepper
1/2 t. salt
3 chicken bouillon cubes
1 small can tomato paste
3 medium zucchini
4 small yellow summer squash
4 large carrots
4 medium yellow potatoes
1 red or green bell pepper
1 can garbanzo beans, drained
Sauté onion in olive oil over medium heat until translucent. Add all spices, including bouillon, and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer 2 minutes.
Cut all vegetables into large chunks and add to the pot. Add water to cover. Bring to a boil and then reduce heat and simmer, covered, for at least an hour.
Add the garbanzo beans about 5 minutes before serving. Serve vegetable ragout over couscous.
Preparing couscous:
Put couscous in a bowl. Boil water with a bouillon cube. (use a 1 1/2:1 ratio of water to couscous) Put a pat of butter on dry couscous. Pour boiling water over the grain and wait about 5 minutes. Fluff with a fork.
My friend Gayle who lived in Morocco for several years makes her couscous differently: she first cuts up a chuck roast into about 6 sections, browns the meat, and then cooks it with the onion, spices, and 2 cans tomato sauce. After cooking the meat for about an hour, she adds the vegetables and cooks about an hour more. She also adds sweet potatoes to the vegetable mixture and steams cabbage on the side, and of course, serves it all over couscous.
1 large onion, chopped
3 T olive oil
3/4 t. turmeric
1/2 t. cayenne pepper
dash of cinnamon
3-4 whole cloves
1 1/2 t. black pepper
1/2 t. salt
3 chicken bouillon cubes
1 small can tomato paste
3 medium zucchini
4 small yellow summer squash
4 large carrots
4 medium yellow potatoes
1 red or green bell pepper
1 can garbanzo beans, drained
Sauté onion in olive oil over medium heat until translucent. Add all spices, including bouillon, and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer 2 minutes.
Cut all vegetables into large chunks and add to the pot. Add water to cover. Bring to a boil and then reduce heat and simmer, covered, for at least an hour.
Add the garbanzo beans about 5 minutes before serving. Serve vegetable ragout over couscous.
Preparing couscous:
Put couscous in a bowl. Boil water with a bouillon cube. (use a 1 1/2:1 ratio of water to couscous) Put a pat of butter on dry couscous. Pour boiling water over the grain and wait about 5 minutes. Fluff with a fork.
My friend Gayle who lived in Morocco for several years makes her couscous differently: she first cuts up a chuck roast into about 6 sections, browns the meat, and then cooks it with the onion, spices, and 2 cans tomato sauce. After cooking the meat for about an hour, she adds the vegetables and cooks about an hour more. She also adds sweet potatoes to the vegetable mixture and steams cabbage on the side, and of course, serves it all over couscous.
Sunday, February 08, 2009
apricot chicken
Salt, pepper and sprinkle chopped rosemary on skinless and boneless chicken breasts. brown in olive oil with 2 chopped baby vidalia onions, using 1/2 of the green.
Add chicken broth, chopped apricots and apricot jam or all fruit spread to taste, cover and cook, stirring occasionally, until chicken is cooked through. Add sour cream, uncover and reduce till sauce is thickened. sprinkle with chopped parsley.
Add chicken broth, chopped apricots and apricot jam or all fruit spread to taste, cover and cook, stirring occasionally, until chicken is cooked through. Add sour cream, uncover and reduce till sauce is thickened. sprinkle with chopped parsley.
Saturday, February 07, 2009
Dukkah Recipe
Selected headnotes: Egyptian street vendors sell small paper cones with the unique dukkah blend, along with strips of pita bread. Customers then dip the bread into the vendor's bowl of olive oil and then their dukkah.
1/2 cup hazelnuts
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon dried mint leaves
1 teaspoon salt
Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.
Store in an airtight container in a cool place for up to 1 month.
Yield: 1 cup.
from the Spicy Food Lover's Bible by Dave DeWitt & Nancy Gerlach (Harry N. Abrams, 2005) - reprinted with permission
1/2 cup hazelnuts
1/4 cup coriander seeds
3 tablespoons sesame seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
1 teaspoon dried mint leaves
1 teaspoon salt
Heat a heavy skillet over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste.
Store in an airtight container in a cool place for up to 1 month.
Yield: 1 cup.
from the Spicy Food Lover's Bible by Dave DeWitt & Nancy Gerlach (Harry N. Abrams, 2005) - reprinted with permission
Itsy Bitsy Chocolate Chip Cookie Recipe
Heidi use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.
5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)
Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.
Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.
Makes about 12 dozen tiny, bite-sized cookies.
5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)
Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.
Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.
Makes about 12 dozen tiny, bite-sized cookies.
paprika roasted chicken
add more olive oil
yield: Makes 4 to 6 servings
active time: 10 min
total time: 40 min
Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit gourmet.com.) Here,... more ›
subscribe to Gourmet
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 1/2 tablespoons paprika
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cayenne
* 1 whole chicken (about 3 1/2 pounds), cut into serving pieces
* 1 sweet onion, cut into 1/2-inch wedges
Preparation
Preheat oven to 500°F with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
yield: Makes 4 to 6 servings
active time: 10 min
total time: 40 min
Cutting up a whole chicken is both economical and easy. (For a video of food editor Ian Knauer cutting up a chicken, visit gourmet.com.) Here,... more ›
subscribe to Gourmet
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 1/2 tablespoons paprika
* 1/2 teaspoon cinnamon
* 1/2 teaspoon cayenne
* 1 whole chicken (about 3 1/2 pounds), cut into serving pieces
* 1 sweet onion, cut into 1/2-inch wedges
Preparation
Preheat oven to 500°F with rack in upper third.
Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.
Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.
Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe
* 1 12-ounce package jumbo pasta shells
* 1 Tbsp olive oil
* 1 cup finely chopped yellow onion
* 1 pound sweet Italian sausage, casings removed
* 1 Tbsp minced garlic
* 1 large egg
* 16-ounces ricotta cheese
* 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
* 1 cup grated Parmesan cheese
* 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
* 1/4 cup unseasoned bread crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
* 2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.
* 1 Tbsp olive oil
* 1 cup finely chopped yellow onion
* 1 pound sweet Italian sausage, casings removed
* 1 Tbsp minced garlic
* 1 large egg
* 16-ounces ricotta cheese
* 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
* 1 cup grated Parmesan cheese
* 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
* 1/4 cup unseasoned bread crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
* 2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.
Thursday, February 05, 2009
Hearty Beef and Carrot Soup
<< More Recipes
Ingredients
* 1 pound ground beef chuck
* 1 medium onion, chopped
* 2 large cans (approximately 2 quarts each) vegetable juice
* 2 cans (approximately 10 ounces each)condensed cream of celery soup
* 1 pound carrots, peeled and sliced
* 1/2 cup barley (optional)
Preparation
1. Brown ground beef in a skillet with chopped onions. Drain well.
2. Place all ingredients in a 4-quart or equivalent Dutch oven or pan.
3. Stir well and cook on low heat for about 30 minutes until carrots are tender.
Serve with cornbread.
Ingredients
* 1 pound ground beef chuck
* 1 medium onion, chopped
* 2 large cans (approximately 2 quarts each) vegetable juice
* 2 cans (approximately 10 ounces each)condensed cream of celery soup
* 1 pound carrots, peeled and sliced
* 1/2 cup barley (optional)
Preparation
1. Brown ground beef in a skillet with chopped onions. Drain well.
2. Place all ingredients in a 4-quart or equivalent Dutch oven or pan.
3. Stir well and cook on low heat for about 30 minutes until carrots are tender.
Serve with cornbread.
Crock-Pot White Chili
*
GE Recipes
Serves 6 - 8
Ingredients
* 4 cans (approximately 14 ounces each) navy beans
* 2 cups diced, cooked chicken
* 3 cups chicken broth
* 2 medium onions, chopped
* 2 cloves garlic, minced
* 2 cans (approximately 4 ounces each) diced green chilies
* 2 tablespoons vegetable oil
* 2 teaspoons ground cumin
* 1- 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon pepper
* Salt to taste
Preparation
1. Place beans, chicken, and chicken broth together in crock-pot.
2. Saute chopped onion and garlic in oil until transparent.
3. Add spices and green chiles to onion mixture and stir well.
4. Add to crock pot mixture and stir well.
Cook in crock- pot on low for at least 2 hours. Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.
GE Recipes
Serves 6 - 8
Ingredients
* 4 cans (approximately 14 ounces each) navy beans
* 2 cups diced, cooked chicken
* 3 cups chicken broth
* 2 medium onions, chopped
* 2 cloves garlic, minced
* 2 cans (approximately 4 ounces each) diced green chilies
* 2 tablespoons vegetable oil
* 2 teaspoons ground cumin
* 1- 1/2 teaspoon dried oregano
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon pepper
* Salt to taste
Preparation
1. Place beans, chicken, and chicken broth together in crock-pot.
2. Saute chopped onion and garlic in oil until transparent.
3. Add spices and green chiles to onion mixture and stir well.
4. Add to crock pot mixture and stir well.
Cook in crock- pot on low for at least 2 hours. Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.
Greek Egg-Lemon Soup (Avgolemono Soup)
GE Recipes
Serves 8
Ingredients
* 6 cups chicken broth
* 1/2 cup uncooked long grain rice
* 2 eggs
* 1/4 cup freshly squeezed lemon juice
Preparation
1. Heat chicken broth to a boil and add rice.
2. Cover, reduce heat and cook rice about 20 – 30 minutes or according to package instructions.
3. Beat eggs until frothy.
4. Slowly add lemon juice to eggs while beating constantly.
5. Allow soup to stop cooking and cool for a few minutes.
6. Pour a ladle of the hot broth into the egg mixture while beating constantly.
7. Continue doing this a ladle at a time, until egg mixture is hot and then add the rest of the soup.
Serve immediately.
Serves 8
Ingredients
* 6 cups chicken broth
* 1/2 cup uncooked long grain rice
* 2 eggs
* 1/4 cup freshly squeezed lemon juice
Preparation
1. Heat chicken broth to a boil and add rice.
2. Cover, reduce heat and cook rice about 20 – 30 minutes or according to package instructions.
3. Beat eggs until frothy.
4. Slowly add lemon juice to eggs while beating constantly.
5. Allow soup to stop cooking and cool for a few minutes.
6. Pour a ladle of the hot broth into the egg mixture while beating constantly.
7. Continue doing this a ladle at a time, until egg mixture is hot and then add the rest of the soup.
Serve immediately.
Sunday, February 01, 2009
Quesadilla Salad various ways
David roasted a top round roast Thursday since I came home late. The Sunday ragu is simmering on the stove, and he plaintiffly stole a couple of meatballs from the ragu.
Scott, my ninth grade best friend's boyfriend in Germany, suggested on Facebook that I bring a Quesadilla Salad to the superbowl party at Karin's. Never having made one, I found a few receipts on line. This steak one looked good, so I ended up making this for a pregame small meal. I didn't use thyme, but parsley. it was good. other recipes call for chicken and cheese, or for black beans and cheddar and japalenos. I'll try those later.
vinaigrette:
3 T. Dijon-lemon vinaigrette
1 1/2 T. sugar
1 1/2 T. red wine vinegar
1/4 t. freshly ground black pepper
1/4 t. chopped fresh thyme (optional)
quesadillas:
1/2 lb. flank steak
1/4 t. salt
1/4 t. freshly ground black pepper
cooking spray
1/2 c. (2 oz.) crumbled blue cheese
4 8" flour tortillas
remaining ingredients:
1 head torn red leaf lettuce
1 c. vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
1. Prepare grill.
2. Combine vinaigrette ingredients; set aside.
3. To prepare quesadillas, sprinkle steak with salt and pepper. Place steak on grill rack and grill 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese, and top with remaining tortillas.
4. Heat a large nonstick skillet coated with cooking spray over med. heat. Cook quesadillas 4 minutes or until golden brown. Remove from pan and cut each quesadilla into 8 wedges.
Combine vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
{Dijon-lemon vinaigrette:
3 T. vegetable broth or water
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1 T. Dijon mustard
2 t. minced garlic
2 t. Worcestershire sauce
1/2 t. black pepper
1/4 t. salt
Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.}
Scott, my ninth grade best friend's boyfriend in Germany, suggested on Facebook that I bring a Quesadilla Salad to the superbowl party at Karin's. Never having made one, I found a few receipts on line. This steak one looked good, so I ended up making this for a pregame small meal. I didn't use thyme, but parsley. it was good. other recipes call for chicken and cheese, or for black beans and cheddar and japalenos. I'll try those later.
vinaigrette:
3 T. Dijon-lemon vinaigrette
1 1/2 T. sugar
1 1/2 T. red wine vinegar
1/4 t. freshly ground black pepper
1/4 t. chopped fresh thyme (optional)
quesadillas:
1/2 lb. flank steak
1/4 t. salt
1/4 t. freshly ground black pepper
cooking spray
1/2 c. (2 oz.) crumbled blue cheese
4 8" flour tortillas
remaining ingredients:
1 head torn red leaf lettuce
1 c. vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
1. Prepare grill.
2. Combine vinaigrette ingredients; set aside.
3. To prepare quesadillas, sprinkle steak with salt and pepper. Place steak on grill rack and grill 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese, and top with remaining tortillas.
4. Heat a large nonstick skillet coated with cooking spray over med. heat. Cook quesadillas 4 minutes or until golden brown. Remove from pan and cut each quesadilla into 8 wedges.
Combine vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
{Dijon-lemon vinaigrette:
3 T. vegetable broth or water
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1 T. Dijon mustard
2 t. minced garlic
2 t. Worcestershire sauce
1/2 t. black pepper
1/4 t. salt
Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.}
Chicken Marbella
I'm marinating chicken thighs right now. Made it when I had the Silver Palate cookbook - which I've given, dog-eared and comment-strewn, to Diana when she graduated. I've seen it on blogs recently with some accolades, so i'm making it again. After I go to the Y at 3 for a killer hour and a half with a former Marine whose build makes me gasp, I'll make the quesadilla salad with sliced beef and blue cheese - and maybe a yogurt cake, this time with lemon and blueberries. depends on how time i have.
Chicken Marbella
Posted by Elise on Jul 6, 2005
Filed under Chicken, Main Course, Wheat-free
Print Options
* Print (no photos)
* Print (with photos)
Chicken Marbella
One of the finest dishes ever to come out of the Silver Palate Cookbook, this chicken marbella is first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 5 hours worked fine.
Print Options
Chicken Marbella Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 2 chickens, 2 1/2 lbs each, quartered
* 1/2 head of garlic, peeled and finely puréed
* 2 Tbsp dried oregano
* Coarse salt and freshly ground pepper to taste
* 1/4 cup red wine vinegar
* 1/4 cup olive oil
* 1/2 cup pitted prunes
* 1/4 cup pitted Spanish green olives
* 1/4 cup capers with a bit of juice
* 3 bay leaves
* 1/2 cup brown sugar
* 1/2 cup white wine
* 2 Tbsp fresh Italian parsley or cilantro, finely chopped
Method
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 350°F.
3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Serves 5.
Chicken Marbella
Posted by Elise on Jul 6, 2005
Filed under Chicken, Main Course, Wheat-free
Print Options
* Print (no photos)
* Print (with photos)
Chicken Marbella
One of the finest dishes ever to come out of the Silver Palate Cookbook, this chicken marbella is first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The original recipe calls for the chicken pieces to be marinated all night. We found that marinating for 5 hours worked fine.
Print Options
Chicken Marbella Recipe
Print Options
* Print (no photos)
* Print (with photos)
Ingredients
* 2 chickens, 2 1/2 lbs each, quartered
* 1/2 head of garlic, peeled and finely puréed
* 2 Tbsp dried oregano
* Coarse salt and freshly ground pepper to taste
* 1/4 cup red wine vinegar
* 1/4 cup olive oil
* 1/2 cup pitted prunes
* 1/4 cup pitted Spanish green olives
* 1/4 cup capers with a bit of juice
* 3 bay leaves
* 1/2 cup brown sugar
* 1/2 cup white wine
* 2 Tbsp fresh Italian parsley or cilantro, finely chopped
Method
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 350°F.
3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Serves 5.
Subscribe to:
Posts (Atom)
Subscribe To
Posts
All Comments