4 boneless, skinless chicken breasts
2 tbsp. butter, melted
Salt and pepper, to taste
1/4 c. brown sugar
1 can (8 oz.) crushed pineapples
1/4 c. lemon juice or balsamic vinegar
2 tbsp. mustard
1 tsp. worcestershire sauce
1 tsp. soy sauce
Coat a glass dish with nonstick cooking spray. Brush chicken with butter and place in dish. Sprinkle with salt and pepper. Combine all other ingredients and pour over chicken. Bake at 375°F for 30 minutes.
Monday, March 30, 2009
Pasta Salad with Roasted Broccoli
2 lb. (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tbsp. olive oil
Coarse salt and ground pepper
8 oz. penne pasta
1 to 2 tbsp. fresh lemon juice
8 oz. jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 c.)
1/4 c. pitted Kalamata olives, halved lengthwise
1/2 c. walnuts, broken into pieces
Preheat oven to 450°F. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tbsp. oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
Meanwhile, cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, reserving 1/4 c. cooking water; rinse under cold water until cool, and drain. Return to pot.
Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tbsp. oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.
3 garlic cloves, halved lengthwise (skin on)
2 tbsp. olive oil
Coarse salt and ground pepper
8 oz. penne pasta
1 to 2 tbsp. fresh lemon juice
8 oz. jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 c.)
1/4 c. pitted Kalamata olives, halved lengthwise
1/2 c. walnuts, broken into pieces
Preheat oven to 450°F. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tbsp. oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
Meanwhile, cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, reserving 1/4 c. cooking water; rinse under cold water until cool, and drain. Return to pot.
Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tbsp. oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.
Chickpea, Cherry Tomato, and Feta Salad
1/4 c. canned chickpeas
1/2 c. quartered cherry tomatoes
1/4 c. crumbled feta cheese
1 tbsp. fresh lemon juice
2 tsp. olive oil
1 tsp. dried oregano
1/8 tsp. salt
Ground pepper
Rinse and drain chickpeas. Combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Makes 1 serving.
1/2 c. quartered cherry tomatoes
1/4 c. crumbled feta cheese
1 tbsp. fresh lemon juice
2 tsp. olive oil
1 tsp. dried oregano
1/8 tsp. salt
Ground pepper
Rinse and drain chickpeas. Combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Makes 1 serving.
Salami and Cream Cheese Sandwich
1 tsp. grainy mustard
2 slices rye bread
2 oz. salami, thinly sliced (about 6 slices)
1/2 sm. bunch arugula, trimmed and washed
1 tbsp. cream cheese
Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half. Makes 1 sandwich.
2 slices rye bread
2 oz. salami, thinly sliced (about 6 slices)
1/2 sm. bunch arugula, trimmed and washed
1 tbsp. cream cheese
Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half. Makes 1 sandwich.
Turkey Sandwich with Ricotta, Red Peppers, and Arugula
2 slices multigrain bread
1/4 c. part-skim ricotta cheese
Coarse salt and ground pepper
3 to 4 arugula leaves
2 to 3 large pieces of jarred roasted red pepper
3 thin slices cooked turkey (about 3 oz.)
Dividing evenly, spread bread with ricotta cheese; season generously with coarse salt and ground pepper. Sandwich with arugula, roasted red pepper, and turkey. Makes 1 sandwich.
1/4 c. part-skim ricotta cheese
Coarse salt and ground pepper
3 to 4 arugula leaves
2 to 3 large pieces of jarred roasted red pepper
3 thin slices cooked turkey (about 3 oz.)
Dividing evenly, spread bread with ricotta cheese; season generously with coarse salt and ground pepper. Sandwich with arugula, roasted red pepper, and turkey. Makes 1 sandwich.
Spinach and Artichoke Wrap
1 can (15 oz.) artichoke hearts in water, well-drained
2 whole wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 oz.)
1 red bell pepper, ribs and seeds removed, cut into strips
1 c. baby spinach, packed
Coarse salt and ground pepper
Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight. Makes 2 wraps.
2 whole wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 oz.)
1 red bell pepper, ribs and seeds removed, cut into strips
1 c. baby spinach, packed
Coarse salt and ground pepper
Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight. Makes 2 wraps.
5-Can Bean Soup
Olive oil
1 sm. onion, chopped
2 garlic cloves, minced
1 chicken breast, diced (optional)
Cumin, to taste
Chili powder, to taste
1 can vegetarian refried beans
1 can black beans
1 can Ro-tel spicy tomatoes
1 can kidney beans
1 can chicken or vegetable broth
In large pan, saute onion, garlic, and chicken (if using) in olive oil. Season with cumin and chili powder. Add 5 cans to pan. Cook about 15 minutes, uncovered.
1 sm. onion, chopped
2 garlic cloves, minced
1 chicken breast, diced (optional)
Cumin, to taste
Chili powder, to taste
1 can vegetarian refried beans
1 can black beans
1 can Ro-tel spicy tomatoes
1 can kidney beans
1 can chicken or vegetable broth
In large pan, saute onion, garlic, and chicken (if using) in olive oil. Season with cumin and chili powder. Add 5 cans to pan. Cook about 15 minutes, uncovered.
Fusilli with Spinach and Asiago Cheese
1 lb. fusilli pasta
1/4 c. olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. (1/2 pint) cherry tomatoes, halved
1 c. (about 3 1/2-oz.) grated Asiago cheese
1/2 c. grated parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 c. cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add spinach and tomatoes and cook until spinach wilts, about 2 more minutes. Add cooked pasta and toss. Add cheeses, salt, pepper, and pasta water and stir to combine.
Transfer pasta to a serving plate and serve.
1/4 c. olive oil
1 garlic clove, minced
1 (9-oz.) bag fresh spinach, roughly chopped
8 oz. (1/2 pint) cherry tomatoes, halved
1 c. (about 3 1/2-oz.) grated Asiago cheese
1/2 c. grated parmesan cheese
1 tsp. salt
3/4 tsp. freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 c. cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add garlic and cook until fragrant, about 2 minutes. Add spinach and tomatoes and cook until spinach wilts, about 2 more minutes. Add cooked pasta and toss. Add cheeses, salt, pepper, and pasta water and stir to combine.
Transfer pasta to a serving plate and serve.
Barley-Asparagus "Risotto" with Balsamic Vinegar
2 tsp. olive oil
1 med. onion, minced
1 c. uncooked barley (quick-cooking pearl variety works best)
3 c. fat-free chicken or vegetable broth
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
1/4 c. fresh chives, sliced
1 1/2 tbsp. balsamic vinegar
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
2 tbsp. grated parmesan cheese
Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more. Add broth, cover and simmer over low heat for 8 to 12 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
3 WW points per 1 c. serving.
1 med. onion, minced
1 c. uncooked barley (quick-cooking pearl variety works best)
3 c. fat-free chicken or vegetable broth
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
1/4 c. fresh chives, sliced
1 1/2 tbsp. balsamic vinegar
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
2 tbsp. grated parmesan cheese
Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more. Add broth, cover and simmer over low heat for 8 to 12 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve.
3 WW points per 1 c. serving.
Tenderizing Kiwi Marinade
1 kiwi, chopped
2 tsp. low-sodium soy sauce
4 tsp. worcestershire sauce
2 cloves minced garlic
Combine everything in a bowl and then add your choice of meat. Works best in a Ziploc. Marinate for 2 to 6 hours.
2 tsp. low-sodium soy sauce
4 tsp. worcestershire sauce
2 cloves minced garlic
Combine everything in a bowl and then add your choice of meat. Works best in a Ziploc. Marinate for 2 to 6 hours.
Chocolate Chip Cookies in a Chocolate Chip Cookie
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1/2 c. granulated sugar
2 lg. eggs
2 tsp. vanilla extract
3 c. semisweet chocolate chips
Preheat oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
Sift flour, baking soda, and salt in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until blended, about 1 minute. Stop mixer and scrape the sides of the bowl as needed. Add eggs and vanilla and mix until blended, about 1 minute. On low speed, add flour mixture, mixing until just incorporated. Mix in chocolate chips.
Drop 10 heaping tbsp. of dough, 3 inches apart, onto one of the prepared baking sheets.
Set aside remaining dough. Bake until edges of cookies are lightly browned but centers are golden, about 13 minutes. Cool cookies on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Break cooked cookies into 1/2- to 1-inch pieces. Add pieces to reserved dough and mix on low speed to distribute evenly, about 10 seconds. Drop heaping tbsp. of new dough about 3 inches apart, and bake for about 13 to 15 minutes, until browned but still soft in the middle.
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
1 c. light brown sugar
1/2 c. granulated sugar
2 lg. eggs
2 tsp. vanilla extract
3 c. semisweet chocolate chips
Preheat oven to 350°F, and line a baking sheet with parchment paper or a silicone mat.
Sift flour, baking soda, and salt in a medium bowl and set aside. In a large bowl using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until blended, about 1 minute. Stop mixer and scrape the sides of the bowl as needed. Add eggs and vanilla and mix until blended, about 1 minute. On low speed, add flour mixture, mixing until just incorporated. Mix in chocolate chips.
Drop 10 heaping tbsp. of dough, 3 inches apart, onto one of the prepared baking sheets.
Set aside remaining dough. Bake until edges of cookies are lightly browned but centers are golden, about 13 minutes. Cool cookies on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Break cooked cookies into 1/2- to 1-inch pieces. Add pieces to reserved dough and mix on low speed to distribute evenly, about 10 seconds. Drop heaping tbsp. of new dough about 3 inches apart, and bake for about 13 to 15 minutes, until browned but still soft in the middle.
General Tsao's Chicken
3/4 c. canned chicken broth
1.5 tbsp. cornstarch
2 tbsp. sugar
2 tbsp. light soy sauce
1 tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. peanut oil
2 scallions, chopped
2 med. garlic cloves, chopped
1/2 tsp. red pepper flakes, or to taste
1 lb. boneless, skinless chicken breasts, cut into 2-inch cubes
2 c. cooked rice
In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
Using a wok or medium-sized skillet, heat oil over medium-high heat. Add scallions, garlic, and pepper flakes, cooking for about 2 minutes. Add chicken, toss to coat with oil, and cook until browned on all sides, about 5 minutes.
Mix up the sauce again (it will have settled) and pour over chicken. Simmer and allow to thicken while chicken finishes cooking, about 3 minutes.
Serve sauce and chicken over rice.
6 WW points per serving. Serving size is 1/2 c. rice and 1 c. chicken and sauce.
1.5 tbsp. cornstarch
2 tbsp. sugar
2 tbsp. light soy sauce
1 tbsp. white wine vinegar
1/2 tsp. ground ginger
2 tsp. peanut oil
2 scallions, chopped
2 med. garlic cloves, chopped
1/2 tsp. red pepper flakes, or to taste
1 lb. boneless, skinless chicken breasts, cut into 2-inch cubes
2 c. cooked rice
In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger. Set aside.
Using a wok or medium-sized skillet, heat oil over medium-high heat. Add scallions, garlic, and pepper flakes, cooking for about 2 minutes. Add chicken, toss to coat with oil, and cook until browned on all sides, about 5 minutes.
Mix up the sauce again (it will have settled) and pour over chicken. Simmer and allow to thicken while chicken finishes cooking, about 3 minutes.
Serve sauce and chicken over rice.
6 WW points per serving. Serving size is 1/2 c. rice and 1 c. chicken and sauce.
Creamy Mexican Dip
1 c. plain fat-free Greek yogurt (doesn't have to be fat-free)
1/2 c. salsa
3/4 c. avocado, diced (set aside some for garnish)
2/3 c. fresh cilantro, chopped (set some aside for garnish)
1 med. red onion, chopped (set some aside for garnish)
1/2 tsp. cumin
1 tsp. salt
In a medium bowl, blend together yogurt and salsa. Stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day. When ready to serve, garnish with some chopped avocado, cilantro and red onion.
(1 WW point per 1/4 c. serving)
1/2 c. salsa
3/4 c. avocado, diced (set aside some for garnish)
2/3 c. fresh cilantro, chopped (set some aside for garnish)
1 med. red onion, chopped (set some aside for garnish)
1/2 tsp. cumin
1 tsp. salt
In a medium bowl, blend together yogurt and salsa. Stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day. When ready to serve, garnish with some chopped avocado, cilantro and red onion.
(1 WW point per 1/4 c. serving)
Italian Meatloaf
Preheat oven to 375°F. In a large bowl combine the following:
1/2 lb.ground beef
1/2 lb. Italian sausage
1/2 c. chicken broth
1/2 c. bread crumbs
1 egg
1/2 med. onion, chopped
1 tbsp. minced garlic
1 tsp. salt
3 slices cooked, chopped bacon
1 c. shredded mozzarella cheese
Spread mixture into loaf pan and bake for 60 minutes. After 60 minutes, spread small can of tomato paste on meatloaf and bake for 10 more minutes.
1/2 lb.ground beef
1/2 lb. Italian sausage
1/2 c. chicken broth
1/2 c. bread crumbs
1 egg
1/2 med. onion, chopped
1 tbsp. minced garlic
1 tsp. salt
3 slices cooked, chopped bacon
1 c. shredded mozzarella cheese
Spread mixture into loaf pan and bake for 60 minutes. After 60 minutes, spread small can of tomato paste on meatloaf and bake for 10 more minutes.
Chicken Cacciatore
1 tbsp. olive oil
4 slices turkey bacon, chopped
2 chicken breasts, butterflied in half (4 pc. total)
Salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano
3 sprigs fresh thyme
1/2 c. red wine
1 c. reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs
In a deep saute pan over medium heat, heat olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.
Season chicken pieces with salt and pepper. Add chicken to pan and brown on both sides, about 7 minutes. Transfer to a platter. Add onion to pan and cook until tender and translucent, about 3 minutes. Add bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to pan. Bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes. Serve immediately.
4 slices turkey bacon, chopped
2 chicken breasts, butterflied in half (4 pc. total)
Salt and freshly ground pepper, to taste
1 onion, cut into 1/2-inch pieces
12 oz. white button mushrooms, cleaned and halved
3 garlic cloves, crushed
3 sprigs fresh oregano
3 sprigs fresh thyme
1/2 c. red wine
1 c. reduced-sodium chicken broth
1 can diced tomatoes with garlic and herbs
In a deep saute pan over medium heat, heat olive oil. Add bacon and cook, stirring occasionally, until brown and crisp, about 5 minutes total. Transfer to a paper towel-lined plate with a slotted spoon; set aside.
Season chicken pieces with salt and pepper. Add chicken to pan and brown on both sides, about 7 minutes. Transfer to a platter. Add onion to pan and cook until tender and translucent, about 3 minutes. Add bacon, chicken, mushrooms, garlic, oregano, thyme, red wine, chicken broth, and tomatoes (including juices) to pan. Bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 30 minutes. Serve immediately.
Honey Yogurt Waffles
3 tbsp. unsalted butter
1 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. old-fashioned oats
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 1/4 c. milk
3/4 c. vanilla yogurt
1/3 c. honey
2 eggs
1/2 tsp. vanilla extract
Melt butter; set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda, and cinnamon. In another bowl, whisk together milk, yogurt, honey, eggs, and vanilla until well-blended. Pour liquid ingredients over dry ingredients and whisk until just combined. Gently fold in melted butter.
Preheat and lightly grease waffle iron. Pour batter into wells of waffle iron and bake until waffle is golden and set. Place in an oven preheated to 200°F to keep the finished waffles warm while you use the rest of the batter. Serve with maple syrup or honey and top with fresh fruit.
1 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. old-fashioned oats
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1 1/4 c. milk
3/4 c. vanilla yogurt
1/3 c. honey
2 eggs
1/2 tsp. vanilla extract
Melt butter; set aside. In a large bowl, whisk together flours, oats, baking powder, baking soda, and cinnamon. In another bowl, whisk together milk, yogurt, honey, eggs, and vanilla until well-blended. Pour liquid ingredients over dry ingredients and whisk until just combined. Gently fold in melted butter.
Preheat and lightly grease waffle iron. Pour batter into wells of waffle iron and bake until waffle is golden and set. Place in an oven preheated to 200°F to keep the finished waffles warm while you use the rest of the batter. Serve with maple syrup or honey and top with fresh fruit.
Allspice Crumb Muffins
Streusel:
1/2 c. all-purpose flour
1/2 c. light brown sugar, packed
1/2 tsp. ground allspice
5 tbsp. cold unsalted butter, cut into bits
Muffins:
2 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 c. light brown sugar, packed
8 tbsp. unsalted butter, melted and cooled
2 lg. eggs
3/4 c. milk
1/4 tsp. vanilla extract
Grated zest of 1 lemon
Preheat oven to 375°F. Center a rack in the oven. Line a 12-cup muffin pan with paper liners.
To make streusel topping, put flour, brown sugar, and allspice in a small bowl. Sift together with a fork. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in refrigerator.
In a large bowl, whisk together flour, sugar, baking powder, allspice, and salt. Stir in brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk melted butter, eggs, milk, and vanilla together until well-combined. Pour liquid ingredients over dry ingredients and gently but quickly stir to blend with whisk or a rubber spatula; batter will be somewhat lumpy. Stir in lemon zest. Divide batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press crumbs into the batter.
Bake for about 20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Transfer pan to a rack and cool for 5 minutes. Remove muffins to the wire rack and allow to cool completely.
1/2 c. all-purpose flour
1/2 c. light brown sugar, packed
1/2 tsp. ground allspice
5 tbsp. cold unsalted butter, cut into bits
Muffins:
2 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. salt
1/4 c. light brown sugar, packed
8 tbsp. unsalted butter, melted and cooled
2 lg. eggs
3/4 c. milk
1/4 tsp. vanilla extract
Grated zest of 1 lemon
Preheat oven to 375°F. Center a rack in the oven. Line a 12-cup muffin pan with paper liners.
To make streusel topping, put flour, brown sugar, and allspice in a small bowl. Sift together with a fork. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in refrigerator.
In a large bowl, whisk together flour, sugar, baking powder, allspice, and salt. Stir in brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk melted butter, eggs, milk, and vanilla together until well-combined. Pour liquid ingredients over dry ingredients and gently but quickly stir to blend with whisk or a rubber spatula; batter will be somewhat lumpy. Stir in lemon zest. Divide batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press crumbs into the batter.
Bake for about 20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Transfer pan to a rack and cool for 5 minutes. Remove muffins to the wire rack and allow to cool completely.
Dinner Spanakopitas
2 tbsp. olive oil
1/2 c. yellow onion, chopped
2 green onions, white and green parts, chopped
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 tbsp. freshly grated Parmesan cheese
Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 c. small-crumbled feta cheese
2 tbsp. toasted pine nuts, chopped
12 sheets frozen phyllo dough, defrosted
6 tbsp. unsalted butter, melted
Preheat oven to 375°F.
Heat olive oil in a medium sauté pan, add onion, and cook for 5 minutes over medium-low heat. Add green onions and cook for another 2 minutes until they are wilted but still green. Meanwhile, add thawed and drained spinach to a large mixing bowl. When onions are done, add them to the bowl. Mix in eggs, Parmesan cheese, 1 1/2 tbsp. bread crumbs, nutmeg, salt, and pepper. Gently fold in feta and pine nuts.
Place one sheet of phyllo dough flat on a work surface. Brush dough lightly with butter. Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter. Continue this process until you have a stack of 4 sheets of phyllo. Cut the stack of phyllo in half lengthwise with a pizza cutter. Place 1/3 c. spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding the first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush tops with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until phyllo is browned and crisp. Serve hot. Makes 6 strudels
1/2 c. yellow onion, chopped
2 green onions, white and green parts, chopped
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 tbsp. freshly grated Parmesan cheese
Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 c. small-crumbled feta cheese
2 tbsp. toasted pine nuts, chopped
12 sheets frozen phyllo dough, defrosted
6 tbsp. unsalted butter, melted
Preheat oven to 375°F.
Heat olive oil in a medium sauté pan, add onion, and cook for 5 minutes over medium-low heat. Add green onions and cook for another 2 minutes until they are wilted but still green. Meanwhile, add thawed and drained spinach to a large mixing bowl. When onions are done, add them to the bowl. Mix in eggs, Parmesan cheese, 1 1/2 tbsp. bread crumbs, nutmeg, salt, and pepper. Gently fold in feta and pine nuts.
Place one sheet of phyllo dough flat on a work surface. Brush dough lightly with butter. Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter. Continue this process until you have a stack of 4 sheets of phyllo. Cut the stack of phyllo in half lengthwise with a pizza cutter. Place 1/3 c. spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding the first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush tops with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until phyllo is browned and crisp. Serve hot. Makes 6 strudels
Sour Cream Coffee Cake
Cake:
12 tbsp. unsalted butter, at room temperature
1 1/2 c. sugar
3 eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/4 c. sour cream
2 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Streusel:
1/4 c. light brown sugar, packed
1/2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 to 4 tbsp. cold unsalted butter, cut into pieces
3/4 c. chopped walnuts, optional
Maple Glaze:
1/2 c. confectioners’ sugar
2 tbsp. real maple syrup
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
Cream the butter sugar in the bowl of an electric mixer fitted with paddle attachment on medium-high speed for 4 to 5 minutes, until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, scraping down bowl between additions. In a separate bowl, sift together flour, baking powder, baking soda, and salt. With the mixer on low, add flour mixture to batter until just combined.
To make streusel, place brown sugar, flour, cinnamon, and salt in a bowl and mix together with a fork. Add butter and pinch together with your fingers until it forms a crumble. Mix in walnuts, if desired.
Spoon half of the batter into prepared pan and spread it out with a knife. Sprinkle with 3/4 c. streusel mixture. Spoon the rest of the batter into the pan, spread it out, and sprinkle with remaining streusel. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer cake, streusel side up, onto a serving plate. Whisk together confectioners’ sugar and maple syrup, adding a few drops of water if necessary to make it runny. Drizzle as much glaze as you'd like over the cake with the whisk, a fork, or a spoon.
12 tbsp. unsalted butter, at room temperature
1 1/2 c. sugar
3 eggs, at room temperature
1 1/2 tsp. vanilla extract
1 1/4 c. sour cream
2 1/2 c. cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Streusel:
1/4 c. light brown sugar, packed
1/2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
3 to 4 tbsp. cold unsalted butter, cut into pieces
3/4 c. chopped walnuts, optional
Maple Glaze:
1/2 c. confectioners’ sugar
2 tbsp. real maple syrup
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
Cream the butter sugar in the bowl of an electric mixer fitted with paddle attachment on medium-high speed for 4 to 5 minutes, until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, scraping down bowl between additions. In a separate bowl, sift together flour, baking powder, baking soda, and salt. With the mixer on low, add flour mixture to batter until just combined.
To make streusel, place brown sugar, flour, cinnamon, and salt in a bowl and mix together with a fork. Add butter and pinch together with your fingers until it forms a crumble. Mix in walnuts, if desired.
Spoon half of the batter into prepared pan and spread it out with a knife. Sprinkle with 3/4 c. streusel mixture. Spoon the rest of the batter into the pan, spread it out, and sprinkle with remaining streusel. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer cake, streusel side up, onto a serving plate. Whisk together confectioners’ sugar and maple syrup, adding a few drops of water if necessary to make it runny. Drizzle as much glaze as you'd like over the cake with the whisk, a fork, or a spoon.
Sunday, March 29, 2009
Sausage with Escarole and White Beans
1 tbsp. olive oil
1 lb. Italian sausage
2 sm. onions, cut into wedges
3 cloves garlic, thinly sliced
1/2 c. dry white wine (such as Sauvignon Blanc)
1 c. low-sodium chicken broth
1 19-oz. can white beans, drained and rinsed
1 sm. head escarole, tough stems removed and roughly chopped
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. grated parmesan cheese
Crusty bread (optional)
Heat oil in large saucepan over medium heat. Cook sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
Add onions to pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add garlic and cook, stirring, for 1 minute. Add wine and broth and bring to a boil. Add beans, escarole, salt, and pepper and cook, stirring occasionally, until escarole wilts, about 3 minutes.
Spoon into individual bowls and top with parmesan. Serve with sausage and crusty bread, if desired. Serves 4.
K-K's Notes:
If you are unable to find escarole, Swiss chard or spinach will work fine.
1 lb. Italian sausage
2 sm. onions, cut into wedges
3 cloves garlic, thinly sliced
1/2 c. dry white wine (such as Sauvignon Blanc)
1 c. low-sodium chicken broth
1 19-oz. can white beans, drained and rinsed
1 sm. head escarole, tough stems removed and roughly chopped
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. grated parmesan cheese
Crusty bread (optional)
Heat oil in large saucepan over medium heat. Cook sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
Add onions to pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add garlic and cook, stirring, for 1 minute. Add wine and broth and bring to a boil. Add beans, escarole, salt, and pepper and cook, stirring occasionally, until escarole wilts, about 3 minutes.
Spoon into individual bowls and top with parmesan. Serve with sausage and crusty bread, if desired. Serves 4.
K-K's Notes:
If you are unable to find escarole, Swiss chard or spinach will work fine.
Halibut with Oranges and Angel Hair Pasta
3 navel oranges
2 tbsp. olive oil
1 1-inch pc ginger, thinly sliced
4 6-oz. pcs halibut, skin removed
Kosher salt and pepper
1/2 tsp. ground cumin
1 bunch scallions (white and light green parts), thinly sliced
1 lb. angel hair pasta
1/4 c. fresh cilantro, roughly chopped
Cut oranges into segments, removing surrounding membranes. To do this, cut away the peel and white pith with a knife. Then, working over a bowl to catch juices, with the orange in one hand, make a cut on either side of each segment, inside its surrounding membrane. The sections will be free in no time.
Heat oil in a large skillet over medium heat. Add ginger and cook, stirring occasionally, for 2 minutes.
Sprinkle halibut with 1/2 tsp. salt, 1/4 tsp. pepper, and cumin. Cook for 4 minutes. Turn, add scallions and oranges with any liquid, and continue cooking until fish is the same color throughout and flakes easily, 4 to 5 minutes.
While halibut cooks, cook pasta according to package directions.
Divide pasta and fish among individual plates. Spoon oranges and sauce over the top and sprinkle with cilantro.
Serves 4.
2 tbsp. olive oil
1 1-inch pc ginger, thinly sliced
4 6-oz. pcs halibut, skin removed
Kosher salt and pepper
1/2 tsp. ground cumin
1 bunch scallions (white and light green parts), thinly sliced
1 lb. angel hair pasta
1/4 c. fresh cilantro, roughly chopped
Cut oranges into segments, removing surrounding membranes. To do this, cut away the peel and white pith with a knife. Then, working over a bowl to catch juices, with the orange in one hand, make a cut on either side of each segment, inside its surrounding membrane. The sections will be free in no time.
Heat oil in a large skillet over medium heat. Add ginger and cook, stirring occasionally, for 2 minutes.
Sprinkle halibut with 1/2 tsp. salt, 1/4 tsp. pepper, and cumin. Cook for 4 minutes. Turn, add scallions and oranges with any liquid, and continue cooking until fish is the same color throughout and flakes easily, 4 to 5 minutes.
While halibut cooks, cook pasta according to package directions.
Divide pasta and fish among individual plates. Spoon oranges and sauce over the top and sprinkle with cilantro.
Serves 4.
Monday, March 2, 2009
Mint Chocolate Chip Ice Cream
3 c. fresh mint leaves (not stems), rinsed, drained, packed
1 c. milk
2 c. heavy cream, divided
2/3 c. sugar
Pinch of salt
6 egg yolks
6 oz. semisweet chocolate or dark chocolate, finely chopped (keep in freezer until used)
Put mint leaves in a heavy saucepan with milk and 1 c. cream. Heat until just steaming (do not boil), remove from heat, cover, and let stand 30 minutes. Reheat mixture until steaming, remove from heat and let stand 15 more minutes.
While mint is infusing, prepare remaining cream over an ice bath. Pour remaining cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Strain mint mixture into a bowl, pressing against mint leaves with a rubber spatula in the sieve to get most of the liquid out of them. Return mint mixture to saucepan. Add sugar and salt. Heat until just steaming again, stirring until sugar has dissolved.
Whisk egg yolks in a medium bowl. Slowly pour heated milk cream mixture into egg yolks, whisking constantly so that egg yolks are tempered by the warm mixture, but not cooked by it. Scrape warmed egg yolks back into the saucepan.
Return saucepan to stove, stirring mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until 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 about 10 minutes. Remove from heat.
Pour custard through strainer (from step 2) and stir into cold cream to stop the cooking. Chill mixture thoroughly in refrigerator (at least a couple of hours) or stir mixture in bowl placed over ice bath until thoroughly chilled (20 minutes or so). Freeze mixture in your ice cream maker according to manufacturer's instructions.
Once the ice cream has been processed in the ice cream maker it should be pretty soft. Gently fold in finely chopped chocolate. Put in an airtight container and place in freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let sit at room temperature for a few minutes to soften before serving.
Note that there is no alcohol in this recipe. A few tsp. of some spirits such as rum or bourbon will help keep ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, it is recommended that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.
Makes 1 quart.
1 c. milk
2 c. heavy cream, divided
2/3 c. sugar
Pinch of salt
6 egg yolks
6 oz. semisweet chocolate or dark chocolate, finely chopped (keep in freezer until used)
Put mint leaves in a heavy saucepan with milk and 1 c. cream. Heat until just steaming (do not boil), remove from heat, cover, and let stand 30 minutes. Reheat mixture until steaming, remove from heat and let stand 15 more minutes.
While mint is infusing, prepare remaining cream over an ice bath. Pour remaining cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Strain mint mixture into a bowl, pressing against mint leaves with a rubber spatula in the sieve to get most of the liquid out of them. Return mint mixture to saucepan. Add sugar and salt. Heat until just steaming again, stirring until sugar has dissolved.
Whisk egg yolks in a medium bowl. Slowly pour heated milk cream mixture into egg yolks, whisking constantly so that egg yolks are tempered by the warm mixture, but not cooked by it. Scrape warmed egg yolks back into the saucepan.
Return saucepan to stove, stirring mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until 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 about 10 minutes. Remove from heat.
Pour custard through strainer (from step 2) and stir into cold cream to stop the cooking. Chill mixture thoroughly in refrigerator (at least a couple of hours) or stir mixture in bowl placed over ice bath until thoroughly chilled (20 minutes or so). Freeze mixture in your ice cream maker according to manufacturer's instructions.
Once the ice cream has been processed in the ice cream maker it should be pretty soft. Gently fold in finely chopped chocolate. Put in an airtight container and place in freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let sit at room temperature for a few minutes to soften before serving.
Note that there is no alcohol in this recipe. A few tsp. of some spirits such as rum or bourbon will help keep ice cream soft over several days. Even the alcohol in vanilla extract will help. If you have no added alcohol in a homemade ice cream recipe, it is recommended that you eat it up quickly, in a day or two; beyond that point the ice cream will quickly get very very hard.
Makes 1 quart.
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