8 oz. firm tofu, cut into 4 1/2-inch slices
3 tbsp. Thai red curry paste
3 tbsp. sugar
2 tbsp. fish sauce or tamari
1/2 lb. green beans
1/2 c. vegetable broth
1 tbsp. peanut oil
Place tofu between layers of paper towel and weigh down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
Combine curry paste, sugar, and fish sauce; put half of the sauce in a resealable plastic bag. Add tofu, seal, and set aside for 15 minutes.
In a saucepan, combine green beans, broth, oil, and remaining curry sauce. Simmer until beans are tender, about 5 minutes. Cover to keep warm.
Lightly coat a nonstick skillet with cooking spray and place it over medium heat. When hot, add tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with green beans. Makes 4 servings.
Wednesday, December 30, 2009
Glazed Tofu with Bok Choy
1 (14 oz.) pkg. firm tofu, cut into 1/2-inch slices
2 tbsp. canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 c.)
3 garlic cloves (1 thinly sliced, 2 minced)
1 (14 oz.) can vegetable broth
1 (1-inch) pc. fresh ginger, peeled and grated
2 tsp. fish sauce or tamari
1/4 c. soy sauce
4 tsp. dark brown sugar
2 tsp. toasted sesame oil
2 tbsp. cornstarch
Drain tofu on paper towels. Heat 1 tbsp. canola oil in a large skillet over medium-high heat. Add bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1-1/2 c. broth; simmer until reduced by half.
Meanwhile, combine minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat remaining canola oil in another skillet over high heat. Add tofu and brown, about 3 minutes per side. Add soy mixture and coat tofu with it. Simmer, uncovered, until sauce is syrupy, about 4 minutes.
Stir cornstarch into reserved broth; add to bok choy. Stir gently until thickened, about 2 minutes. Divide bok choy onto 4 plates and layer the glazed tofu on top. Makes 4 servings.
2 tbsp. canola oil
2 heads bok choy, cleaned and cut into 1-inch pieces (about 6 c.)
3 garlic cloves (1 thinly sliced, 2 minced)
1 (14 oz.) can vegetable broth
1 (1-inch) pc. fresh ginger, peeled and grated
2 tsp. fish sauce or tamari
1/4 c. soy sauce
4 tsp. dark brown sugar
2 tsp. toasted sesame oil
2 tbsp. cornstarch
Drain tofu on paper towels. Heat 1 tbsp. canola oil in a large skillet over medium-high heat. Add bok choy and sliced garlic; cook, stirring, until wilted, about 4 minutes. Add 1-1/2 c. broth; simmer until reduced by half.
Meanwhile, combine minced garlic, ginger, fish and soy sauces, brown sugar, and sesame oil. Heat remaining canola oil in another skillet over high heat. Add tofu and brown, about 3 minutes per side. Add soy mixture and coat tofu with it. Simmer, uncovered, until sauce is syrupy, about 4 minutes.
Stir cornstarch into reserved broth; add to bok choy. Stir gently until thickened, about 2 minutes. Divide bok choy onto 4 plates and layer the glazed tofu on top. Makes 4 servings.
Friday, July 24, 2009
Pizza Sauce II
28 oz. can diced tomatoes, undrained
3 tbsp. olive oil
1 tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
2 tsp. crushed red pepper flakes
1/4 tsp. salt
3 to 4 cloves garlic, finely minced
Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce. Store in an air-tight container in the refrigerator.
3 tbsp. olive oil
1 tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
2 tsp. crushed red pepper flakes
1/4 tsp. salt
3 to 4 cloves garlic, finely minced
Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Alternatively, simply leave it as is if you prefer a chunkier sauce. Store in an air-tight container in the refrigerator.
Crispy Baked Chicken Strips
1/4 c. salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 c. flour
7 tbsp. butter, melted
2 c. finely crushed Corn Flakes cereal
Dissolve salt in 1 qt. cold water. Add chicken to brine, cover, and refrigerate for 30 minutes. Remove cutlets from brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat oven to 400°F. Place an oven-safe baking rack on a baking sheet. Place flour and butter in separate bowls. Place crushed cereal flakes in a shallow pie plate. Dip chicken pieces in flour, then butter, then crushed cereal, shaking off excess in between each step. Place coated chicken strips on prepared baking rack.
Bake 15 to 20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 c. flour
7 tbsp. butter, melted
2 c. finely crushed Corn Flakes cereal
Dissolve salt in 1 qt. cold water. Add chicken to brine, cover, and refrigerate for 30 minutes. Remove cutlets from brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat oven to 400°F. Place an oven-safe baking rack on a baking sheet. Place flour and butter in separate bowls. Place crushed cereal flakes in a shallow pie plate. Dip chicken pieces in flour, then butter, then crushed cereal, shaking off excess in between each step. Place coated chicken strips on prepared baking rack.
Bake 15 to 20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
Braised Chicken
3 boneless, skinless chicken breasts
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4 to 5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 c. chicken broth
Cilantro, for garnish
Preheat oven to 350°F. Season chicken breasts with salt and pepper. In a small bowl, combine garlic, paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well-combined. Heat 1 to 2 tbsp. olive oil in a skillet or Dutch oven over medium-high heat. Add chicken breasts to pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove chicken to a plate.
Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay chicken pieces on top of vegetables. Brush tops of chicken pieces with spice-olive oil mixture. Distribute remaining peppers and onions around and on top of the chicken pieces, and top with chopped tomatoes. Brush remaining spice-oil mixture on top of the veggies. Pour chicken broth into baking dish around the edges. Transfer baking dish to preheated oven to bake for 1 hour. After 30 minutes of baking, remove from oven, flip chicken pieces over, toss vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return dish to oven to bake for 30 minutes longer. Remove from oven, garnish with chopped cilantro and serve.
Salt and pepper
3 cloves garlic, grated or finely minced
1 tsp. paprika
1 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cumin
4 to 5 tbsp. olive oil, divided
2 bell peppers, seeded and cut into strips
1 onion, sliced
3 tomatoes, seeded and chopped
1/2 c. chicken broth
Cilantro, for garnish
Preheat oven to 350°F. Season chicken breasts with salt and pepper. In a small bowl, combine garlic, paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well-combined. Heat 1 to 2 tbsp. olive oil in a skillet or Dutch oven over medium-high heat. Add chicken breasts to pan and cook until just golden brown on both sides, a few minutes per side. Once browned, remove chicken to a plate.
Toss about a third of the sliced peppers and onions onto the bottom of your baking dish. Lay chicken pieces on top of vegetables. Brush tops of chicken pieces with spice-olive oil mixture. Distribute remaining peppers and onions around and on top of the chicken pieces, and top with chopped tomatoes. Brush remaining spice-oil mixture on top of the veggies. Pour chicken broth into baking dish around the edges. Transfer baking dish to preheated oven to bake for 1 hour. After 30 minutes of baking, remove from oven, flip chicken pieces over, toss vegetables, and spoon some of the cooking juices from the bottom of the dish over the top of the chicken. Return dish to oven to bake for 30 minutes longer. Remove from oven, garnish with chopped cilantro and serve.
Chicken Lo Mein
6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 c. chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 med. chicken breast, cut into bite-sized pieces
1/2 sm. onion, chopped
1 bell pepper, seeded and sliced thin
1 c. snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil
Bring a pot of water to boil. Cook lo mein noodles according to package directions. Drain and set aside. In the meantime, make sauce by combining oyster sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl. Whisk well and set aside.
Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken to pan and cook until browned and cooked through. Add vegetables, each a few minutes apart, starting with onion and bell pepper and ending with mushrooms. Cook just until tender-crisp. Add garlic and saute just until fragrant, about 1 minute.
Add sauce to pan, and then cooked lo mein noodles. Toss mixture well to coat everything. Drizzle with sesame oil and toss once more. Serve immediately.
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 c. chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 med. chicken breast, cut into bite-sized pieces
1/2 sm. onion, chopped
1 bell pepper, seeded and sliced thin
1 c. snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil
Bring a pot of water to boil. Cook lo mein noodles according to package directions. Drain and set aside. In the meantime, make sauce by combining oyster sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl. Whisk well and set aside.
Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken to pan and cook until browned and cooked through. Add vegetables, each a few minutes apart, starting with onion and bell pepper and ending with mushrooms. Cook just until tender-crisp. Add garlic and saute just until fragrant, about 1 minute.
Add sauce to pan, and then cooked lo mein noodles. Toss mixture well to coat everything. Drizzle with sesame oil and toss once more. Serve immediately.
Baked Ziti
1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 c.), divided
Salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 c. yellow onion, finely chopped
5 med. cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 c. plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces
Center a rack in the oven and preheat to 350°F. Whisk cottage cheese, eggs, and 1 c. parmesan cheese together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tbsp. salt and pasta; cook until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat olive oil in skillet over medium heat. Crumble in turkey sausage and cook until nearly browned. Add onion and garlic and continue to cook until onion is softened and sausage is completely browned. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 c. basil and sugar, and season with salt and pepper.
In a small bowl stir together cornstarch and heavy cream. Transfer mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 1/2 c. tomato sauce, and 3/4 c. mozzarella. Stir to combine. Add pasta and toss to coat thoroughly with sauce.
Transfer pasta to a 9- x 13-inch baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and parmesan over the top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil from pan and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool 20 minutes. Sprinkle with remaining 2 tbsp. basil and serve.
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 c.), divided
Salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 c. yellow onion, finely chopped
5 med. cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 c. plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces
Center a rack in the oven and preheat to 350°F. Whisk cottage cheese, eggs, and 1 c. parmesan cheese together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tbsp. salt and pasta; cook until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat olive oil in skillet over medium heat. Crumble in turkey sausage and cook until nearly browned. Add onion and garlic and continue to cook until onion is softened and sausage is completely browned. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Remove from heat and stir in 1/2 c. basil and sugar, and season with salt and pepper.
In a small bowl stir together cornstarch and heavy cream. Transfer mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 1/2 c. tomato sauce, and 3/4 c. mozzarella. Stir to combine. Add pasta and toss to coat thoroughly with sauce.
Transfer pasta to a 9- x 13-inch baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and parmesan over the top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil from pan and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool 20 minutes. Sprinkle with remaining 2 tbsp. basil and serve.
Szechuan Noodles
Dressing:
6 cloves garlic, roughly chopped
1/4 c. fresh ginger, peeled and roughly chopped
1/2 c. vegetable oil
1/2 c. tahini
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. sherry vinegar
1/4 c. honey
1/2 tsp. hot chili oil
1 tbsp. dark sesame oil
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
Noodles:
1 lb. thin spaghetti
2 bell peppers (red, orange, or yellow), julienned
4 scallions, sliced diagonally
Place garlic and ginger in bowl of a food processor fitted with steel blade. Process until finely minced. Scrape down sides of bowl. Add remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in refrigerator while preparing the pasta.
Cook spaghetti until al dente according to package directions. Drain pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature.
6 cloves garlic, roughly chopped
1/4 c. fresh ginger, peeled and roughly chopped
1/2 c. vegetable oil
1/2 c. tahini
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. sherry vinegar
1/4 c. honey
1/2 tsp. hot chili oil
1 tbsp. dark sesame oil
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
Noodles:
1 lb. thin spaghetti
2 bell peppers (red, orange, or yellow), julienned
4 scallions, sliced diagonally
Place garlic and ginger in bowl of a food processor fitted with steel blade. Process until finely minced. Scrape down sides of bowl. Add remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in refrigerator while preparing the pasta.
Cook spaghetti until al dente according to package directions. Drain pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature.
Herb Roasted Turkey Breast with Vegetables
5 cloves garlic, minced
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 c. olive oil
2 to 3 lb. turkey breast
4 to 6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 c. dry white wine
Preheat oven to 325°F. Combine garlic, herbs, salt, pepper, and olive oil in a small bowl and whisk to combine. Pat herb mixture all over entire surface of the turkey breast. If your turkey breast still has the skin on, rub some of the herb mixture underneath the skin as well. Place turkey breast in a roasting pan. Toss vegetables into roasting pan surrounding turkey breast. Pour wine over vegetables, as well as a few splashes over the turkey breast itself.
Bake uncovered for approximately 2 to 2 1/2 hours, until internal temperature of the turkey breast reaches 170 to 175°F. Transfer turkey breast to a serving platter and surround with roasted vegetables. Let rest 10 minutes before slicing and serving.
1 tbsp. Italian seasoning
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh basil, chopped
2 tsp. kosher salt
1/2 c. olive oil
2 to 3 lb. turkey breast
4 to 6 carrots, unpeeled and cut into 3/4-inch rounds
1 onion, cut into 8 wedges
6 red potatoes, quartered
3/4 c. dry white wine
Preheat oven to 325°F. Combine garlic, herbs, salt, pepper, and olive oil in a small bowl and whisk to combine. Pat herb mixture all over entire surface of the turkey breast. If your turkey breast still has the skin on, rub some of the herb mixture underneath the skin as well. Place turkey breast in a roasting pan. Toss vegetables into roasting pan surrounding turkey breast. Pour wine over vegetables, as well as a few splashes over the turkey breast itself.
Bake uncovered for approximately 2 to 2 1/2 hours, until internal temperature of the turkey breast reaches 170 to 175°F. Transfer turkey breast to a serving platter and surround with roasted vegetables. Let rest 10 minutes before slicing and serving.
Tequila-Lime Grilled Chicken over Black Beans
Chicken:
1/4 c. tequila
1/2 c. freshly squeezed lime juice
1/4 c. freshly squeezed orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts
Beans:
1 tbsp. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 c. chicken or vegetable broth
Cumin, fajita seasoning, and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2 to 3/4 c. frozen corn
Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a bowl or zippered plastic bag. Mix well; add chicken breasts to container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat grill to medium-high heat. Oil grates to prevent meat from sticking. Once grill is heated, cook chicken until nicely browned and cooked through, about 15 to 20 minutes. Allow chicken to rest for 5 minutes before serving.
While chicken is cooking, prepare beans. Heat olive oil in a saucepan over medium-high heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and jalapeno to pan and saute for 1 minute more. Add black beans to pan and cook for a few minutes until warmed through. Pour in chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow mixture to simmer until most of the liquid has reduced. Stir in hot sauce and frozen corn, and cook 2 to 3 minutes more. Divide bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.
1/4 c. tequila
1/2 c. freshly squeezed lime juice
1/4 c. freshly squeezed orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts
Beans:
1 tbsp. olive oil
1/4 c. onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 can black beans, drained and rinsed
1/4 c. chicken or vegetable broth
Cumin, fajita seasoning, and cayenne pepper
Salt and pepper
Dash of hot sauce
1/2 to 3/4 c. frozen corn
Combine tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a bowl or zippered plastic bag. Mix well; add chicken breasts to container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat grill to medium-high heat. Oil grates to prevent meat from sticking. Once grill is heated, cook chicken until nicely browned and cooked through, about 15 to 20 minutes. Allow chicken to rest for 5 minutes before serving.
While chicken is cooking, prepare beans. Heat olive oil in a saucepan over medium-high heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and jalapeno to pan and saute for 1 minute more. Add black beans to pan and cook for a few minutes until warmed through. Pour in chicken broth and bring to a simmer. Season with cumin, fajita seasoning, and cayenne pepper to taste. Adjust salt and pepper as needed. Allow mixture to simmer until most of the liquid has reduced. Stir in hot sauce and frozen corn, and cook 2 to 3 minutes more. Divide bean mixture between two serving plates and top with grilled chicken. Garnish with lime wedges, if desired.
Greek Salad
Dressing:
1/4 c. red wine vinegar
2 tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. extra virgin olive oil
Salad:
Romaine lettuce
Sliced red onions
Sliced black or kalamata olives
Grape tomatoes, halved
Cucumber, peeled and thinly sliced
Crumbled feta cheese
To make dressing, in a small bowl, combine all dressing ingredients. Whisk together until well combined.
To make salad, add romaine lettuce to a salad bowl. Drizzle with dressing and toss well to coat. Top as desired with red onions, black olives, tomatoes, cucumber, and feta cheese. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.
1/4 c. red wine vinegar
2 tbsp. minced fresh dill
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. extra virgin olive oil
Salad:
Romaine lettuce
Sliced red onions
Sliced black or kalamata olives
Grape tomatoes, halved
Cucumber, peeled and thinly sliced
Crumbled feta cheese
To make dressing, in a small bowl, combine all dressing ingredients. Whisk together until well combined.
To make salad, add romaine lettuce to a salad bowl. Drizzle with dressing and toss well to coat. Top as desired with red onions, black olives, tomatoes, cucumber, and feta cheese. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.
Pita Bread
3 c. flour, plus 1/2 to 3/4 c. more, as needed
1 1/2 tsp. salt
1 tbsp. sugar or honey
1 packet instant yeast
1 1/4 to 1 1/2 c. water, roughly at room temperature
2 tbsp. olive oil, vegetable oil, butter, or shortening
Mix yeast in with flour, salt, and sugar. Add olive oil and 1 1/4 c. water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
Once all of the ingredients form a ball, place ball on a work surface, and knead dough for approximately 10 minutes. If you are using an electric mixer, mix at low speed for 10 minutes. As dough is mixing, continue to add flour, 1 or 2 tbsp. at a time, until dough clears sides of bowl and is tacky but not sticky. (I add a significant amount of flour, so don’t be afraid to keep adding more until you reach the right consistency.)
When you are done kneading dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch dough down to release some of the trapped air and divide it into 8 equal pieces. Roll each piece into a ball, cover balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.
While dough is resting, preheat oven to 450°F. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8- and 1/4-inch thick and about 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30 to 45 minutes.
Open oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.
1 1/2 tsp. salt
1 tbsp. sugar or honey
1 packet instant yeast
1 1/4 to 1 1/2 c. water, roughly at room temperature
2 tbsp. olive oil, vegetable oil, butter, or shortening
Mix yeast in with flour, salt, and sugar. Add olive oil and 1 1/4 c. water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
Once all of the ingredients form a ball, place ball on a work surface, and knead dough for approximately 10 minutes. If you are using an electric mixer, mix at low speed for 10 minutes. As dough is mixing, continue to add flour, 1 or 2 tbsp. at a time, until dough clears sides of bowl and is tacky but not sticky. (I add a significant amount of flour, so don’t be afraid to keep adding more until you reach the right consistency.)
When you are done kneading dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch dough down to release some of the trapped air and divide it into 8 equal pieces. Roll each piece into a ball, cover balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.
While dough is resting, preheat oven to 450°F. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8- and 1/4-inch thick and about 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30 to 45 minutes.
Open oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.
Chicken Gyros
Tzatziki Sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 to 3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lb. chicken pieces, whatever you prefer
To Assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make tzatziki sauce, strain yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
To prepare chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add chicken pieces to bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook chicken as desired, either in skillet or with broiler. Once chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, and sliced onions. Serve immediately.
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 to 3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lb. chicken pieces, whatever you prefer
To Assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make tzatziki sauce, strain yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
Shred cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
To prepare chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add chicken pieces to bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook chicken as desired, either in skillet or with broiler. Once chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, and sliced onions. Serve immediately.
Cinnamon-Raisin Pull-Apart Muffins
Dough:
3 c. all-purpose flour
2 tsp. salt
1 1/2 tsp. instant yeast
1 c. lukewarm water
2 tbsp. olive oil
Ground cinnamon and sugar, for coating dough
Cinnamon-Raisin Mixture:
8 tbsp. cold unsalted butter, cut into small pieces
1 1/4 c. brown sugar
1/2 c. granulated sugar
3 tbsp. all-purpose flour
1/2 tsp. cornstarch
1 1/2 tsp. ground cinnamon
Raisins (about 1/2 c.)
Combine flour, salt, and yeast in bowl of a stand mixer fitted with paddle attachment. Add in water and oil, and mix together until a dough has formed. Switch to dough hook and knead on low speed until you have a homogenous dough, about 3 to 4 minutes. Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
Once dough has doubled, turn it out onto a floured work surface. Gently deflate dough with the palms of your hands, form into a ball, and recover loosely with plastic wrap. Let sit for about 20 minutes.
While dough is resting, make cinnamon-raisin mixture. Combine butter, brown sugar, granulated sugar, flour, cornstarch, and cinnamon in a mixing bowl. Toss well to combine and then cut butter into dry ingredients using two forks or a pastry cutter, until mixture is crumbly. Add raisins and toss to combine.
Preheat oven to 350°F. Grease wells of a muffin pan and dust with flour. Once dough has rested, flatten to about 3/4-inch thick. Cut into small chunks (about 6 to 8 chunks per muffin, depending on the number and size of muffins you want). Sprinkle chunks of dough with a little bit of flour, a handful of granulated sugar, and a generous dusting of cinnamon. Toss to combine well.
Fill muffin tins halfway with chunks of dough (about 3 to 4 chunks). Top each with some of the cinnamon-raisin mixture, then top with remaining dough chunks, packing lightly. Sprinkle tops with a bit more cinnamon-raisin mixture.
Bake for 12 to 15 minutes. Let cool in pan for 15 minutes, then run a sharp knife around edges of each muffin, and gently scoop out of the muffin tin.
3 c. all-purpose flour
2 tsp. salt
1 1/2 tsp. instant yeast
1 c. lukewarm water
2 tbsp. olive oil
Ground cinnamon and sugar, for coating dough
Cinnamon-Raisin Mixture:
8 tbsp. cold unsalted butter, cut into small pieces
1 1/4 c. brown sugar
1/2 c. granulated sugar
3 tbsp. all-purpose flour
1/2 tsp. cornstarch
1 1/2 tsp. ground cinnamon
Raisins (about 1/2 c.)
Combine flour, salt, and yeast in bowl of a stand mixer fitted with paddle attachment. Add in water and oil, and mix together until a dough has formed. Switch to dough hook and knead on low speed until you have a homogenous dough, about 3 to 4 minutes. Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours.
Once dough has doubled, turn it out onto a floured work surface. Gently deflate dough with the palms of your hands, form into a ball, and recover loosely with plastic wrap. Let sit for about 20 minutes.
While dough is resting, make cinnamon-raisin mixture. Combine butter, brown sugar, granulated sugar, flour, cornstarch, and cinnamon in a mixing bowl. Toss well to combine and then cut butter into dry ingredients using two forks or a pastry cutter, until mixture is crumbly. Add raisins and toss to combine.
Preheat oven to 350°F. Grease wells of a muffin pan and dust with flour. Once dough has rested, flatten to about 3/4-inch thick. Cut into small chunks (about 6 to 8 chunks per muffin, depending on the number and size of muffins you want). Sprinkle chunks of dough with a little bit of flour, a handful of granulated sugar, and a generous dusting of cinnamon. Toss to combine well.
Fill muffin tins halfway with chunks of dough (about 3 to 4 chunks). Top each with some of the cinnamon-raisin mixture, then top with remaining dough chunks, packing lightly. Sprinkle tops with a bit more cinnamon-raisin mixture.
Bake for 12 to 15 minutes. Let cool in pan for 15 minutes, then run a sharp knife around edges of each muffin, and gently scoop out of the muffin tin.
Grilled Portobellas Stuffed with Sausage, Spinach, and Mozzarella
3/4 lb. turkey sausage
1 med. yellow onion, sliced
1/2 c. dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 c. water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6 to 8 lg. portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced
Preheat grill to medium-high heat. Oil grates.
In a skillet over medium-high heat, brown sausage and break into small pieces. Add sliced onion and cook until tender and translucent, about 5 to 7 minutes. Add wine and cook until wine is completely reduced. Add spinach and water to pan, and season with salt and pepper. Cook until spinach has wilted, about 2 minutes. Remove from heat and stir in 2 tbsp. basil, 2 tbsp. parsley, and cheese. Stir together and allow to cool slightly.
Brush mushroom caps on both sides with olive oil and season with salt and pepper. Place on grill, cap side down, and cook until golden brown, about 4 minutes. Remove mushrooms from grill and place on a flat surface, cap side down. Fill mushrooms with sausage mixture and top each with one or two slices of tomato. Return to grill, cap side down, and close cover. Cook until mushroom and filling have heated through, cheese is melted, and tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley.
1 med. yellow onion, sliced
1/2 c. dry red wine
8 oz. fresh spinach leaves, stems removed and coarsely chopped
1/2 c. water
Salt and pepper
4 tbsp. chopped fresh basil leaves
3 tbsp. chopped fresh flat-leaf parsley
8 oz. fresh mozzarella, diced
6 to 8 lg. portobello mushrooms, stems removed
Olive oil, for brushing
1-2 tomatoes, thinly sliced
Preheat grill to medium-high heat. Oil grates.
In a skillet over medium-high heat, brown sausage and break into small pieces. Add sliced onion and cook until tender and translucent, about 5 to 7 minutes. Add wine and cook until wine is completely reduced. Add spinach and water to pan, and season with salt and pepper. Cook until spinach has wilted, about 2 minutes. Remove from heat and stir in 2 tbsp. basil, 2 tbsp. parsley, and cheese. Stir together and allow to cool slightly.
Brush mushroom caps on both sides with olive oil and season with salt and pepper. Place on grill, cap side down, and cook until golden brown, about 4 minutes. Remove mushrooms from grill and place on a flat surface, cap side down. Fill mushrooms with sausage mixture and top each with one or two slices of tomato. Return to grill, cap side down, and close cover. Cook until mushroom and filling have heated through, cheese is melted, and tomato is soft, about 5 minutes. Remove to a serving platter and sprinkle with the remaining basil and parsley.
Lemon Yogurt Cake
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain whole-milk yogurt
1 1/3 c. sugar, divided
3 lg. eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
Glaze:
1 c. confectioners’ sugar
2 tbsp. freshly squeezed lemon juice
Preheat the oven to 350°F. Grease and flour a metal loaf pan.
In a small mixing bowl, sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, 1 c. sugar, eggs, lemon zest, and vanilla extract. Whisk in dry ingredients. Add vegetable oil to bowl and fold into the batter with a rubber spatula until completely incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, combine 1/3 c. lemon juice and remaining 1/3 c. sugar in a small saucepan. Cook over medium heat until sugar dissolves and mixture is clear. Set aside.
When cake is done, allow to cool in pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon syrup over cake and allow to soak in. Cool.
To make glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over cake. Garnish finished cake with fresh berries, if desired.
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain whole-milk yogurt
1 1/3 c. sugar, divided
3 lg. eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
Glaze:
1 c. confectioners’ sugar
2 tbsp. freshly squeezed lemon juice
Preheat the oven to 350°F. Grease and flour a metal loaf pan.
In a small mixing bowl, sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, 1 c. sugar, eggs, lemon zest, and vanilla extract. Whisk in dry ingredients. Add vegetable oil to bowl and fold into the batter with a rubber spatula until completely incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, combine 1/3 c. lemon juice and remaining 1/3 c. sugar in a small saucepan. Cook over medium heat until sugar dissolves and mixture is clear. Set aside.
When cake is done, allow to cool in pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon syrup over cake and allow to soak in. Cool.
To make glaze, whisk together confectioners’ sugar and lemon juice. Drizzle over cake. Garnish finished cake with fresh berries, if desired.
Tuesday, July 14, 2009
New York Cheesecake
Crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted (for greasing the pan)
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar
(*Note – if you have a kitchen scale, definitely weigh the graham crackers. The amount is usually significantly different than the number of whole crackers they suggest. Of course, it varies depending on size/brand of cracker.)
Cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 c. sugar
1/3 c. sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 lg. egg yolks plus 6 large eggs, at room temperature
To make crust, adjust an oven rack to the lower-middle position and heat oven to 325°F. Brush bottom and sides of a 9-inch springform pan with 1/2 tbsp. melted butter. In a medium bowl combine graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until crumbs are evenly moistened. Transfer crumbs to springform pan and use the bottom of a ramekin to firmly press crumbs evenly into pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing filling.
Increase oven temperature to 500°F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with a rubber spatula; add salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape bowl; add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.
Brush the sides of the springform pan with the remaining 1/2 tbsp. melted butter. Set pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce oven temperature to 200°F and continue to bake until cheesecake reads about 150°F on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between cake and springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide a thin metal spatula between crust and the bottom of pan to loosen, then slide cake onto a serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted (for greasing the pan)
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar
(*Note – if you have a kitchen scale, definitely weigh the graham crackers. The amount is usually significantly different than the number of whole crackers they suggest. Of course, it varies depending on size/brand of cracker.)
Cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 c. sugar
1/3 c. sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 lg. egg yolks plus 6 large eggs, at room temperature
To make crust, adjust an oven rack to the lower-middle position and heat oven to 325°F. Brush bottom and sides of a 9-inch springform pan with 1/2 tbsp. melted butter. In a medium bowl combine graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until crumbs are evenly moistened. Transfer crumbs to springform pan and use the bottom of a ramekin to firmly press crumbs evenly into pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing filling.
Increase oven temperature to 500°F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with a rubber spatula; add salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape bowl; add egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.
Brush the sides of the springform pan with the remaining 1/2 tbsp. melted butter. Set pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour filling into cooled crust and bake 10 minutes; without opening the oven door, reduce oven temperature to 200°F and continue to bake until cheesecake reads about 150°F on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between cake and springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide a thin metal spatula between crust and the bottom of pan to loosen, then slide cake onto a serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)
Pacific Pork Kebabs with Pineapple Rice
Kebabs:
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c. honey, warmed
1 (1 lb.) pork tenderloin, cut into 1 1/2-inch cubes
Kosher salt and ground black pepper
2 bell peppers (red, orange or yellow), cut into 1 1/2-inch pieces
Rice:
1 c. long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained (reserve juice)
1 tsp. grated fresh ginger
Lime wedges, for serving (optional)
In a medium bowl, combine 2 tbsp. reserved pineapple juice and honey. Mix well. Season pork cubes with salt and pepper. Add to bowl with glaze, toss well to coat, cover, and refrigerate for 30 minutes. Meanwhile, heat grill to medium heat. Lightly oil grates with vegetable oil.
To assemble kebabs, alternately thread pork and bell pepper pieces onto skewers. Brush with any remaining honey mixture. Grill until pork is cooked through and peppers begin to char, about 10 to 15 minutes.
Meanwhile, to make rice, cook according to package directions. Once cooked, mix in scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve kebabs with rice and lime wedges.
Juice reserved from draining 1 (8 oz.) can pineapple tidbits (for rice)
1/3 c. honey, warmed
1 (1 lb.) pork tenderloin, cut into 1 1/2-inch cubes
Kosher salt and ground black pepper
2 bell peppers (red, orange or yellow), cut into 1 1/2-inch pieces
Rice:
1 c. long-grain white rice
2 scallions, thinly sliced
1 (8 oz.) can pineapple tidbits, drained (reserve juice)
1 tsp. grated fresh ginger
Lime wedges, for serving (optional)
In a medium bowl, combine 2 tbsp. reserved pineapple juice and honey. Mix well. Season pork cubes with salt and pepper. Add to bowl with glaze, toss well to coat, cover, and refrigerate for 30 minutes. Meanwhile, heat grill to medium heat. Lightly oil grates with vegetable oil.
To assemble kebabs, alternately thread pork and bell pepper pieces onto skewers. Brush with any remaining honey mixture. Grill until pork is cooked through and peppers begin to char, about 10 to 15 minutes.
Meanwhile, to make rice, cook according to package directions. Once cooked, mix in scallions, pineapple tidbits, and ginger. Season with salt and pepper to taste. Fluff with a fork. Serve kebabs with rice and lime wedges.
Strawberry Ice Cream Brownie Cupcakes
Brownies:
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 lg. eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
Ice Cream:
1 batch strawberry ice cream, slightly softened
Ganache:
3/4 c. mini semisweet chocolate chips
1/4 c. heavy cream
Garnish:
Fresh strawberry slices
To make brownie bottoms, preheat oven to 350°F. Line two cupcake pans with foil liners. Combine flour, baking powder, and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in warm chocolate mixture, and then dry ingredients, mixing just until incorporated.
Scoop 1 tbsp. batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6 to 8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until cupcake liner is full. (If ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return cupcake pans to freezer for 45 minutes to 1 hour.
To make ganache, place chocolate chips in a small bowl. Bring cream to a simmer in a small saucepan. Pour cream evenly over chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5 to 10 minutes before serving. Enjoy!
3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 lg. eggs plus 1 egg yolk
1 1/8 c. sugar
1 tsp. vanilla extract
Ice Cream:
1 batch strawberry ice cream, slightly softened
Ganache:
3/4 c. mini semisweet chocolate chips
1/4 c. heavy cream
Garnish:
Fresh strawberry slices
To make brownie bottoms, preheat oven to 350°F. Line two cupcake pans with foil liners. Combine flour, baking powder, and salt in a small bowl; stir together and set aside. In a heatproof bowl set over simmering water, combine butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine eggs, egg yolk, sugar, and vanilla extract. Whisk to blend. Stir in warm chocolate mixture, and then dry ingredients, mixing just until incorporated.
Scoop 1 tbsp. batter into each cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6 to 8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until cupcake liner is full. (If ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return cupcake pans to freezer for 45 minutes to 1 hour.
To make ganache, place chocolate chips in a small bowl. Bring cream to a simmer in a small saucepan. Pour cream evenly over chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula. If ganache is too thin, allow it to stand at room temperature to cool and become more easily spreadable. Once ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops. Garnish with fresh strawberry slices, if desired.
Remove cupcakes from the freezer 5 to 10 minutes before serving. Enjoy!
Oatmeal Blueberry Applesauce Muffins
1 1/4 c. whole wheat flour
1 1/4 c. oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 c. unsweetened applesauce
1/2 c. low-fat buttermilk
1/2 c. firmly packed brown sugar
2 tbsp. canola oil
1 lg. egg, lightly beaten
3/4 c. blueberries, fresh or frozen
Preheat oven to 375°F. Line a muffin pan with paper liners.
In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine applesauce, buttermilk, brown sugar, oil, and egg. Make a well in the dry ingredients and add applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries with a rubber spatula.
Divide batter evenly between prepared muffin cups. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 12 muffins.
1 1/4 c. oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 c. unsweetened applesauce
1/2 c. low-fat buttermilk
1/2 c. firmly packed brown sugar
2 tbsp. canola oil
1 lg. egg, lightly beaten
3/4 c. blueberries, fresh or frozen
Preheat oven to 375°F. Line a muffin pan with paper liners.
In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine applesauce, buttermilk, brown sugar, oil, and egg. Make a well in the dry ingredients and add applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries with a rubber spatula.
Divide batter evenly between prepared muffin cups. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 12 muffins.
Pioneer Woman's Baked Mac & Cheese
4 c. uncooked macaroni
4 tbsp. butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. dry mustard
1 egg, beaten
1 lb. cheese, grated (any variety/combination)
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 to 1 tsp. ground black pepper
Dashes of cayenne, paprika, and thyme (optional)
Preheat the oven to 350°F. Cook macaroni according to package directions until slightly firm. Drain and set aside.
In a large pot, melt butter over medium-low heat. Whisk in flour and cook mixture for five minutes, whisking constantly and being careful not to burn. Add milk to pot, stir in dry mustard, and whisk until smooth. Cook mixture for five minutes until very thick. Reduce heat to low.
Add beaten egg to a small bowl. Take 1/4 c. warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour tempered egg mixture back into sauce, whisking constantly. Stir until smooth. Mix in cheese, reserving a handful for topping, and stir until completely melted. Add salt and other seasonings. Taste and adjust seasonings accordingly. Add drained cooked macaroni to pot and mix well.
Pour mixture into a baking dish, top with reserved cheese, and bake for 20 to 25 minutes or until golden and bubbly on top.
4 tbsp. butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. dry mustard
1 egg, beaten
1 lb. cheese, grated (any variety/combination)
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 to 1 tsp. ground black pepper
Dashes of cayenne, paprika, and thyme (optional)
Preheat the oven to 350°F. Cook macaroni according to package directions until slightly firm. Drain and set aside.
In a large pot, melt butter over medium-low heat. Whisk in flour and cook mixture for five minutes, whisking constantly and being careful not to burn. Add milk to pot, stir in dry mustard, and whisk until smooth. Cook mixture for five minutes until very thick. Reduce heat to low.
Add beaten egg to a small bowl. Take 1/4 c. warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour tempered egg mixture back into sauce, whisking constantly. Stir until smooth. Mix in cheese, reserving a handful for topping, and stir until completely melted. Add salt and other seasonings. Taste and adjust seasonings accordingly. Add drained cooked macaroni to pot and mix well.
Pour mixture into a baking dish, top with reserved cheese, and bake for 20 to 25 minutes or until golden and bubbly on top.
English Muffins
2 1/4 c. flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4 to 1 c. milk, at room temperature
Cornmeal, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and yeast. Mix in butter and 3/4 c. milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7 to 8 minutes. Transfer dough to a lightly oiled bowl and roll to coat. Cover bowl with plastic wrap and let rise for about an hour.
Divide dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move dough balls to baking sheet, spacing them evenly with room to rise. Cover pan loosely with plastic wrap and allow to rise another hour.
Preheat oven to 350°F. Heat a skillet on medium heat on the stovetop. Brush skillet lightly with oil and gently transfer dough balls to skillet a few at a time. Allow to cook for 5 to 8 minutes or until bottoms are lightly browned. Carefully flip and cook the other side for 5 to 8 minutes more. They should flatten as they cook.
Remove muffins from skillet and transfer them to a parchment-lined baking sheet. Bake in preheated oven for 5 to 8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4 to 1 c. milk, at room temperature
Cornmeal, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and yeast. Mix in butter and 3/4 c. milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7 to 8 minutes. Transfer dough to a lightly oiled bowl and roll to coat. Cover bowl with plastic wrap and let rise for about an hour.
Divide dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move dough balls to baking sheet, spacing them evenly with room to rise. Cover pan loosely with plastic wrap and allow to rise another hour.
Preheat oven to 350°F. Heat a skillet on medium heat on the stovetop. Brush skillet lightly with oil and gently transfer dough balls to skillet a few at a time. Allow to cook for 5 to 8 minutes or until bottoms are lightly browned. Carefully flip and cook the other side for 5 to 8 minutes more. They should flatten as they cook.
Remove muffins from skillet and transfer them to a parchment-lined baking sheet. Bake in preheated oven for 5 to 8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.
Baked Shrimp in Tomato Feta Sauce
1 tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 c. minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lb. med. raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 c., crumbled)
Preheat the oven to 425°F. Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Add tomatoes and bring to a simmer. Reduce heat and let sauce simmer for 5 to 10 minutes, until juices thicken a bit. Remove sauce from heat, and stir in herbs, shrimp, feta cheese, and salt and pepper to taste.
Transfer to a baking dish, if desired, and bake until shrimp are cooked through, about 10 to 12 minutes. Serve immediately.
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 c. minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lb. med. raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 c., crumbled)
Preheat the oven to 425°F. Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Add tomatoes and bring to a simmer. Reduce heat and let sauce simmer for 5 to 10 minutes, until juices thicken a bit. Remove sauce from heat, and stir in herbs, shrimp, feta cheese, and salt and pepper to taste.
Transfer to a baking dish, if desired, and bake until shrimp are cooked through, about 10 to 12 minutes. Serve immediately.
Friday, July 10, 2009
Black Bean, Chicken, and Red Pepper Stew
2 tbsp. olive oil, divided
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped
In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped
In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.
Lobster Ravioli in a Champagne Cream Sauce
Ravioli:
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta
Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream
Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.
Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.
If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).
To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.
Makes about 70 ravioli.
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta
Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream
Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.
Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.
If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).
To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.
Makes about 70 ravioli.
Subscribe to:
Posts (Atom)