Salmon Patties
12oz Salmon, cooked and flaked
1/3 cup prepared horseradish
1/4 cup plain dried breadcrumbs
2 teaspoons soy sauce
4 green onions, sliced
Olive Oil
In a bowl, combine the salmon, horseradish, breadcrumbs, soy sauce, green onions and a few grinds of pepper. Shape the mixture into four to six 4-inch patties.
Coat a nonstick skillet with olive oil and heat over medium heat. Add the cakes and cook in batches until golden and heated through, about 5 minutes per side.
Crockpot Steak Chili (for 2)
12oz sirloin steak (it's all I had in the freezer and I needed something to do with it!)
1 tabelspoon chili powder
1/2 tablespoon Cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup chopped onion
2 cloves garlic
1 cup tomato sauce
1 cup ketchup
1 cup BBQ sauce
1 12oz can kidney beans; drained
1 small green and 1 small red pepper, chopped
3 tablespoons cornstarch
1. Trim steak and slice into thin strips no longer than 1 inch each
2. Mix spices, tomato sauce, ketchup and BBQ sauce in large crock pot.
3. Add steak and cook on high for 2 1/2 hours
3. Add kidney beans, and peppers
4. Cook on high for 1 1/2 hours, mixing occasionally
5. Ladle out approximately 1 1/2 cups of sauce into a large bowl
6. Whisk the cornstarch into the sauce and return to chili
7. Cook on high for 30 minutes, mixing occasionally
Saturday, June 9, 2012
Monday, May 28, 2012
Horseradish-crusted Salmon, Moroccan Chicken over CousCous, Garbanzo and Lentil Salad
Horseradish-Crusted Salmon
4-6 pieces salmon fillet
1/4 cup bread crumbs
1 tablespoon prepared horseradish
1 tablespoon chopped parsley
1 tablespoon olive oil
Place salmon fillet on a baking sheet. Season with Salt and Pepper. sprinkle with a mixture of breadcrumbs, horseradish, oil and parsley- pressing it all to the fish to stick. Roast at 400, 12-15 minutes. Serve over salad or steamed veggies.
Moroccan Chicken over CousCous
1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 strips lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice , from 1 to 2 lemons
5 medium cloves garlic , minced or pressed through garlic press (about 5 teaspoons)
4 chicken breasts
1 tablespoon olive oil
1 large onion , halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups chicken broth
1 tablespoon honey
2 medium carrots , peeled and cut crosswise into 1/2-inch-thick coins (about 2 cups)
1 cup Greek cracked green olives , pitted and halved
2 tablespoons chopped fresh cilantro leaves
1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
2. Season both sides of chicken liberally with salt and pepper. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken until lightly golden, about 2 minutes; using tongs, turn chicken and brown on second side, about 2 minutes more. Transfer chicken to large plate.
3. Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
4. Add carrots to pot and arrange chicken on top of carrots. Cover and reduce heat to medium-low. Simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking.
5. Transfer chicken to plate or bowl and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper
Garbanzo and Lentil Salad
2 1/2 cups water
4-6 pieces salmon fillet
1/4 cup bread crumbs
1 tablespoon prepared horseradish
1 tablespoon chopped parsley
1 tablespoon olive oil
Place salmon fillet on a baking sheet. Season with Salt and Pepper. sprinkle with a mixture of breadcrumbs, horseradish, oil and parsley- pressing it all to the fish to stick. Roast at 400, 12-15 minutes. Serve over salad or steamed veggies.
Moroccan Chicken over CousCous
1 1/4 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
3 strips lemon zest (each about 2 inches by 3/4 inch)
3 tablespoons fresh lemon juice , from 1 to 2 lemons
5 medium cloves garlic , minced or pressed through garlic press (about 5 teaspoons)
4 chicken breasts
1 tablespoon olive oil
1 large onion , halved and cut into 1/4-inch slices (about 3 cups)
1 3/4 cups chicken broth
1 tablespoon honey
2 medium carrots , peeled and cut crosswise into 1/2-inch-thick coins (about 2 cups)
1 cup Greek cracked green olives , pitted and halved
2 tablespoons chopped fresh cilantro leaves
1. Combine spices in small bowl and set aside. Mince 1 strip lemon zest; combine with 1 teaspoon minced garlic and mince together until reduced to fine paste; set aside.
2. Season both sides of chicken liberally with salt and pepper. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke. Brown chicken until lightly golden, about 2 minutes; using tongs, turn chicken and brown on second side, about 2 minutes more. Transfer chicken to large plate.
3. Add onion and 2 remaining lemon zest strips to pot and cook, stirring occasionally, until onions have browned at edges but still retain shape, 5 to 7 minutes (add 1 tablespoon water if pan gets too dark). Add remaining 4 teaspoons garlic and cook, stirring, until fragrant, about 30 seconds. Add spices and cook, stirring constantly, until darkened and very fragrant, 45 seconds to 1 minute. Stir in broth and honey, scraping bottom of pot with wooden spoon to loosen browned bits.
4. Add carrots to pot and arrange chicken on top of carrots. Cover and reduce heat to medium-low. Simmer until instant-read thermometer inserted into thickest part of breast registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking.
5. Transfer chicken to plate or bowl and tent with foil. Add olives to pot; increase heat to medium-high and simmer until liquid has thickened slightly and carrots are tender, 4 to 6 minutes. Return chicken to pot and add garlic-zest mixture, cilantro, and lemon juice; stir to combine and adjust seasoning with salt and pepper
Garbanzo and Lentil Salad
2 1/2 cups water
1 cup lentils
2 large carrots, peeled, diced
1 bay leaf
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1 15- to 16-ounce can garbanzo beans (chick-peas), rinsed, drained
1/2 basket cherry tomatoes, halved
1 cup chopped fresh parsley
1 cup chopped fresh parsley
5 green onions, chopped
4 1/2 tablespoons olive oil
2 tablespoons plus 1 teaspoon fresh lemon juice
Combine 2 1/2 cups water, lentils, diced carrots and bay
leaf in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer
until lentils are just tender, about 25 minutes. Drain; transfer to large bowl.
Cool.
Mix all remaining ingredients into lentils. Season to taste
with salt and pepper.
Sunday, May 20, 2012
Kale Pasta Salad Chicken Tikka Masala, Tex-mex pulled pork
Kale Salad
1 LARGE BUNCH OF KALE (ABOUT 12-15 STALKS), WASHED AND CUT INTO 1/4-INCH STRIPS
JUICE FROM 3 LEMONS (ABOUT 5 TBSP)
1/4 CUP WHITE WINE VINEGAR
1/4 CUP EXTRA VIRGIN OLIVE OIL
2 TBSP HONEY
2 TBSP NATURAL SMOOTH PEANUT BUTTER (NO SUGAR ADDED)
1/4 CUP SESAME SEEDS
Four servings of cooked short whole wheat pasta
SALT
FRESHLY GROUND BLACK PEPPER
1. Place the kale in a large glass or stainless steel bowl, pour the lemon juice and vinegar over it, and toss well. Let sit for 3 minutes to tenderize the greens.
2. In a medium bowl, whisk the olive oil, honey, and peanut butter to combine. Pour over the kale, using a spatula to scrape down the sides of the bowl if needed.
3. Sprinkle with the sesame seeds and salt and pepper to taste. Mix well with pasta.
Chicken Tikka Masala
Www.aroracreations.com
Sunday, April 29, 2012
Cuban Pork Chops, Gruyere Penne with Veggies, Veggie Burgers
Cuban Pork Chops
Adapted from Pioneerwoman.com
4 whole Bone-in Center Cut Pork Chops
1 cup Orange Juice
2 whole Limes, Juiced
3 cloves Garlic, Minced
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1 teaspoon Dried Oregano
1 whole Small Yellow Onion, Halved And Sliced Thin
1 bunch Cilantro
1 bunch Parsley
1 cup Olive Oil
1. Combine orange juice, lime juice, garlic, cumin, cayenne pepper, oregano, and onion in a large zipper bag. Squish it around to combine, then throw in the pork chops! Seal the bag and marinate them for several hours...but overnight is better!
2. While the chops are marinating, add cilantro and parsley leaves to a blender. Add olive oil and blend until smooth. Season with salt and pepper, then transfer the mixture to a small container and keep in the fridge.
3. Remove the pork chops from the marinade (discard the bag). Grill the pork chops until they're totally done.
Gruyere Penne with Veggies
1/2 small vidalia onion
1 large garlic clove, minced
1/2 box whole wheat penne pasta (4 servings)
1 zucchini, cut into 1/2 inch half-moons
1 yellow squash, cut into 1/2 inch half-moons.
1/2 cup grated gruyere cheese
1. In a cast iron skillet, sautee the onions on medium in 1 tablespoon oil until soft, about 7-10 minutes.
2. Meanwhile, cook the pasta and set aside to cool.
3. Put garlic, zucchini and squash into skillet with onions, cook until veggies are lightly browned, about 10-15 more minutes.
4. Let everything cool, then toss with the gruyere. Serve cold! (or warm)
Adapted from Pioneerwoman.com
4 whole Bone-in Center Cut Pork Chops
1 cup Orange Juice
2 whole Limes, Juiced
3 cloves Garlic, Minced
1 teaspoon Cumin
1/4 teaspoon Cayenne Pepper
1 teaspoon Dried Oregano
1 whole Small Yellow Onion, Halved And Sliced Thin
1 bunch Cilantro
1 bunch Parsley
1 cup Olive Oil
1. Combine orange juice, lime juice, garlic, cumin, cayenne pepper, oregano, and onion in a large zipper bag. Squish it around to combine, then throw in the pork chops! Seal the bag and marinate them for several hours...but overnight is better!
2. While the chops are marinating, add cilantro and parsley leaves to a blender. Add olive oil and blend until smooth. Season with salt and pepper, then transfer the mixture to a small container and keep in the fridge.
3. Remove the pork chops from the marinade (discard the bag). Grill the pork chops until they're totally done.
Gruyere Penne with Veggies
1/2 small vidalia onion
1 large garlic clove, minced
1/2 box whole wheat penne pasta (4 servings)
1 zucchini, cut into 1/2 inch half-moons
1 yellow squash, cut into 1/2 inch half-moons.
1/2 cup grated gruyere cheese
1. In a cast iron skillet, sautee the onions on medium in 1 tablespoon oil until soft, about 7-10 minutes.
2. Meanwhile, cook the pasta and set aside to cool.
3. Put garlic, zucchini and squash into skillet with onions, cook until veggies are lightly browned, about 10-15 more minutes.
4. Let everything cool, then toss with the gruyere. Serve cold! (or warm)
Saturday, April 21, 2012
Chicken Thigh Marinade, Spicy Turkey Sausage Marinara,
Pargiot (Chicken Thigh) Marinade
2 pounds (1 kilo) boneless, skinless chicken thighs (pargiot in Hebrew)
1/2 cup vegetable oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbsp. mustard
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
1/2 tsp. pepper
1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix all marinade ingredients.
3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight.
4. Preheat grill or oven to 325°F (170°C).
Grill or Bake until cooked through.
Spicy Turkey Sausage Marinara
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
12-18oz cooked spicy turkey sausage, out of the casing
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add sausage, basil, olive oil. Use salt, pepper, and sugar to taste.
2 pounds (1 kilo) boneless, skinless chicken thighs (pargiot in Hebrew)
1/2 cup vegetable oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbsp. mustard
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
1/2 tsp. pepper
1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix all marinade ingredients.
3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight.
4. Preheat grill or oven to 325°F (170°C).
Grill or Bake until cooked through.
Spicy Turkey Sausage Marinara
Ingredients
2 (28 ounce) cans whole tomatoes , packed in juice
2 tbsp olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic, pressed through garlic press
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
1 - 2 teaspoons sugar
12-18oz cooked spicy turkey sausage, out of the casing
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid for a few minutes. Reserve 2 1/2 cups of the strained juice and discard the rest. Remove 3/4 cup tomatoes from strainer and set aside.
2. Heat olive oil in large skillet over medium heat. Add onion and cook, until softened and golden, 6 to 8 minutes. Add garlic and oregano and cook, until garlic is fragrant, about 30 seconds.
3. Add tomatoes from strainer (not the ones you set aside) and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
4. Transfer sauce to food processor and add reserved tomatoes; process until slightly chunky, about five 2-second pulses. Return sauce to skillet and add sausage, basil, olive oil. Use salt, pepper, and sugar to taste.
Saturday, April 14, 2012
Sirloin Stroganoff, Chicken Enchiladas with Pickled Jalapenos,
Sirloin Stroganoff
Adapted from Cooks illustrated, 2007
1 1/4 pounds sirloin steak, trimmed and cut lengthwise (with grain) into 4 equal pieces
2 teaspoons soy sauce
1 rectangular box white mushrooms, cleaned and quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
1 tablespoon vegetable oil
1 vidalia onion, chopped fine (about 1 cup)
2 teaspoons tomato paste
4 teaspoons all-purpose flour
1/3 cup plus 1 tablespoon white wine
1 1/2cups beef broth
1/2 cup sour cream
1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides, 6 to 9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
5. While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season to taste with salt and pepper.
Chicken Enchiladas
Adapted from Cooks Illustrated, 2003
Sauce and Filling
1 1/2 tablespoons vegetable oil
1 vidalia onion,chopped fine (about 1 cup)
3 medium cloves garlic, pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed and cut into 1/4-inch-wide strips
2 8oz cans tomato sauce
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
2 limes, quartered
Making ahead? The sauce and filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Assemble before baking.
FOR THE SAUCE AND FILLING:
1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray (or brush lightly with oil. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.
Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing toppings separately.
Adapted from Cooks illustrated, 2007
1 1/4 pounds sirloin steak, trimmed and cut lengthwise (with grain) into 4 equal pieces
2 teaspoons soy sauce
1 rectangular box white mushrooms, cleaned and quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
1 tablespoon vegetable oil
1 vidalia onion, chopped fine (about 1 cup)
2 teaspoons tomato paste
4 teaspoons all-purpose flour
1/3 cup plus 1 tablespoon white wine
1 1/2cups beef broth
1/2 cup sour cream
1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides, 6 to 9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
5. While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season to taste with salt and pepper.
Chicken Enchiladas
Adapted from Cooks Illustrated, 2003
Sauce and Filling
1 1/2 tablespoons vegetable oil
1 vidalia onion,chopped fine (about 1 cup)
3 medium cloves garlic, pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed and cut into 1/4-inch-wide strips
2 8oz cans tomato sauce
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
2 limes, quartered
Making ahead? The sauce and filling can be prepared up to 2 days ahead and refrigerated in an airtight container. Assemble before baking.
FOR THE SAUCE AND FILLING:
1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray (or brush lightly with oil. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.
Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing toppings separately.
Saturday, April 7, 2012
Curried Chicken Salad, Pan-Fried Salmon Burgers, Tabbouleh
Curried Chicken Salad
Adapted from Cooks Illustrated, 2012
4 boneless, skinless chicken breasts (I used 2 breasts and 2 thighs)
1 teaspoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 cup greek yogurt
2 tablespoons lime juice
1 teaspoon grated fresh ginger
2 celery ribs , minced
1 shallot , minced
1/2 cup raw cashews, toasted and chopped coarse
1/3 cup golden raisins
2 tablespoons minced fresh cilantro
1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk yogurt, lime juice, ginger, and curry mixture together in large bowl.
3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, cashews, raisins, and cilantro; toss to combine. Season with salt and pepper to taste.
Pan Fried Salmon Burgers
Adapted from Cooks Illustrated, 2000
1 1/4 pounds salmon fillet
1 slice wheat bread, crusts removed and soft part chopped very fine
2 tablespoons mayonnaise
1/4 cup grated onion
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon table salt
1 1/2 tablespoons lemon juice from 1 lemon
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup + 1 1/2 teasponns vegetable oil
3/4 cup panko breadcrumbs
1. Remove bones/skin and chop salmon into 1/4- to 1/3-inch pieces. Mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes on each side. Transfer cakes to plate lined with paper towels.
Tabbouleh
My own recipe
1 cup cooked couscous
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
Into cooked couscous, stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.
Adapted from Cooks Illustrated, 2012
4 boneless, skinless chicken breasts (I used 2 breasts and 2 thighs)
1 teaspoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 cup greek yogurt
2 tablespoons lime juice
1 teaspoon grated fresh ginger
2 celery ribs , minced
1 shallot , minced
1/2 cup raw cashews, toasted and chopped coarse
1/3 cup golden raisins
2 tablespoons minced fresh cilantro
1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.
2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk yogurt, lime juice, ginger, and curry mixture together in large bowl.
3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, cashews, raisins, and cilantro; toss to combine. Season with salt and pepper to taste.
Pan Fried Salmon Burgers
Adapted from Cooks Illustrated, 2000
1 1/4 pounds salmon fillet
1 slice wheat bread, crusts removed and soft part chopped very fine
2 tablespoons mayonnaise
1/4 cup grated onion
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon table salt
1 1/2 tablespoons lemon juice from 1 lemon
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup + 1 1/2 teasponns vegetable oil
3/4 cup panko breadcrumbs
1. Remove bones/skin and chop salmon into 1/4- to 1/3-inch pieces. Mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.
3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes on each side. Transfer cakes to plate lined with paper towels.
Tabbouleh
My own recipe
1 cup cooked couscous
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper
Into cooked couscous, stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.
Sunday, April 1, 2012
Chicken in a Pot, Crock Pot Pineapple Beef
Chicken in a Pot
Adapted from Cooks Illustrated (2008)
Ingredients
1 whole chicken, giblets removed and discarded, wings tucked under back
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 teaspoon dried rosemary
1/2 - 1 teaspoon juice from 1 lemon
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
2. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
3. When cooked through, remove to carving board and let rest 20 minutes.
4. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Stir lemon juice into jus to taste. Serve chicken with the jus.
Crock Pot Pineapple Beef
Adapted from crockpotbeef.net
2 pounds flank steak, sliced into 6 thin slices
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice, reserve 1/2 cup of juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce
kosher salt and freshly ground pepper to taste
1. Cut the flank in half if it doesn't fit into the crockpot. In a heavy skillet, brown the flank steak in oil until it’s brown on all sides. Place steak into crock pot. Top with pineapple rings.
2. In a mixing bowl, combine the remaining ingredients. Mix well and then pour over flank steak.
Cover and cook on LOW for 8-9 hours. Serve with steamed broccoli and rice.
Adapted from Cooks Illustrated (2008)
Ingredients
1 whole chicken, giblets removed and discarded, wings tucked under back
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 teaspoon dried rosemary
1/2 - 1 teaspoon juice from 1 lemon
1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
2. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
3. When cooked through, remove to carving board and let rest 20 minutes.
4. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Stir lemon juice into jus to taste. Serve chicken with the jus.
Crock Pot Pineapple Beef
Adapted from crockpotbeef.net
2 pounds flank steak, sliced into 6 thin slices
2 tablespoons oil, to brown flank steak
6 slices pineapple rings in juice, reserve 1/2 cup of juice
2 tablespoons soy sauce
1 teaspoon ginger, grated
1 tablespoon sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire Sauce
kosher salt and freshly ground pepper to taste
1. Cut the flank in half if it doesn't fit into the crockpot. In a heavy skillet, brown the flank steak in oil until it’s brown on all sides. Place steak into crock pot. Top with pineapple rings.
2. In a mixing bowl, combine the remaining ingredients. Mix well and then pour over flank steak.
Cover and cook on LOW for 8-9 hours. Serve with steamed broccoli and rice.
Saturday, March 24, 2012
Tuna Tetrazzini, Pasta with Zucchini, Tex-Mex Pulled Pork,
Tuna Tetrazzini
Adapted from coracooks.com
Ingredients
8 oz. whole wheat spaghetti, broken into 2” pieces
2 7-oz. cans tuna in water, drained
1/2 cup sliced mushrooms
1/2 cup sliced olives (plain black, kalamata or green)
1/4 cup finely chopped onions
1/2 cup chopped artichoke hearts (plain or marinated)
1/8 teaspoon freshly ground black pepper
1 can cream of mushroom soup, undiluted (substitute low-fat or low-sodium mushroom soup)
1 1/4 cups low sodium chicken broth
1/4 cup white wine or sherry (optional)
2 1/2 cups grated sharp cheddar cheese
1. Cook spaghetti according to package directions and drain.
2. In a large bowl, mix spaghetti, tuna, mushrooms, olives, onion, artichoke hearts and ground pepper, plus 1 1/2 cups of cheese. Stir together mushroom soup, chicken broth and wine or sherry; pour over spaghetti mixture and stir to blend evenly.
3. Pour mixture into lightly greased 13” x 9” baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees until bubbly and lightly browned - about 45 minutes.
Pasta with Zucchini
Adapted from Cooks Illustrated
Ingredients
3 medium zucchini, halved lengthwise and then cut crosswise into 1/2-inch pieces
Kosher salt
1/2 pound whole wheat farfalle
5 tablespoons extra-virgin olive oil
2 large shallots, chopped fine
2 teaspoons grated lemon zest
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley leaves
1 pint grape tomatoes, washed and halved
2 tablespoons lemon juice
4oz gruyere cheese, shredded or grated (about 1 cup)
1. Place the zucchini in a large colander and sprinkle with 1 tablespoon kosher salt; set colander over bowl, and let stand 30 minutes until water drains. Spread evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
3. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash.
4. Return empty skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add shallots and cook, stirring frequently, until softened and browned, about 1 minute. Add lemon zest, pepper, and squash to pan; cook, stirring constantly, until flavors blend, about 30 seconds. Add squash mixture, remaining oil, parsley, tomatoes, and lemon juice to pasta in stockpot; toss to combine. Serve sprinkling cheese over individual servings.
Tex-Mex Pulled Pork
Adapted from Cooksrecipes.com
2 1/2 to 3-pounds boneless pork loin or sirloin roast
1 (8-ounce) can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 (4 1/2-ounce) cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1. In 4-quart slow cooker, stir together tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin, oregano and cinnamon; add pork roast and spoon sauce over pork. Cover and cook on low heat setting 8 to 10 hours, until pork is tender.
2. Remove pork to a cutting board and pull into shreds.
3. Serve with sauce on side in tacos, sandwiches etc...
Adapted from coracooks.com
Ingredients
8 oz. whole wheat spaghetti, broken into 2” pieces
2 7-oz. cans tuna in water, drained
1/2 cup sliced mushrooms
1/2 cup sliced olives (plain black, kalamata or green)
1/4 cup finely chopped onions
1/2 cup chopped artichoke hearts (plain or marinated)
1/8 teaspoon freshly ground black pepper
1 can cream of mushroom soup, undiluted (substitute low-fat or low-sodium mushroom soup)
1 1/4 cups low sodium chicken broth
1/4 cup white wine or sherry (optional)
2 1/2 cups grated sharp cheddar cheese
1. Cook spaghetti according to package directions and drain.
2. In a large bowl, mix spaghetti, tuna, mushrooms, olives, onion, artichoke hearts and ground pepper, plus 1 1/2 cups of cheese. Stir together mushroom soup, chicken broth and wine or sherry; pour over spaghetti mixture and stir to blend evenly.
3. Pour mixture into lightly greased 13” x 9” baking dish. Sprinkle remaining cheese over top. Bake at 350 degrees until bubbly and lightly browned - about 45 minutes.
Pasta with Zucchini
Adapted from Cooks Illustrated
Ingredients
3 medium zucchini, halved lengthwise and then cut crosswise into 1/2-inch pieces
Kosher salt
1/2 pound whole wheat farfalle
5 tablespoons extra-virgin olive oil
2 large shallots, chopped fine
2 teaspoons grated lemon zest
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley leaves
1 pint grape tomatoes, washed and halved
2 tablespoons lemon juice
4oz gruyere cheese, shredded or grated (about 1 cup)
1. Place the zucchini in a large colander and sprinkle with 1 tablespoon kosher salt; set colander over bowl, and let stand 30 minutes until water drains. Spread evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Add 2 tablespoons kosher salt (or 1 tablespoon table salt) and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
3. While pasta is cooking, heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Add 1 tablespoon oil to skillet, swirl to coat pan, and repeat with remaining squash.
4. Return empty skillet to medium-high heat; add 1 tablespoon oil and swirl to coat pan. Add shallots and cook, stirring frequently, until softened and browned, about 1 minute. Add lemon zest, pepper, and squash to pan; cook, stirring constantly, until flavors blend, about 30 seconds. Add squash mixture, remaining oil, parsley, tomatoes, and lemon juice to pasta in stockpot; toss to combine. Serve sprinkling cheese over individual servings.
Tex-Mex Pulled Pork
Adapted from Cooksrecipes.com
2 1/2 to 3-pounds boneless pork loin or sirloin roast
1 (8-ounce) can tomato sauce
1 cup barbecue sauce
1 onion, sliced
2 (4 1/2-ounce) cans diced green chiles
4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1. In 4-quart slow cooker, stir together tomato sauce, barbecue sauce, onion, chiles, chili powder, cumin, oregano and cinnamon; add pork roast and spoon sauce over pork. Cover and cook on low heat setting 8 to 10 hours, until pork is tender.
2. Remove pork to a cutting board and pull into shreds.
3. Serve with sauce on side in tacos, sandwiches etc...
Saturday, March 17, 2012
Chicken Parmesan, Stir-Fried Fish Balls with Eggplant, Veggie Burgers
Chicken Parmesan
Adapted from Tyler Florence Recipe
Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
8oz mozzarella cheese, shredded/grated
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
1. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 400 degrees.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
1. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
2. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Stir-Fried Fish Balls with Eggplant
Veggie Burger Patties
Adapted from Country Living online
1 can (15-ounce) pinto beans
4 ounces fresh white mushrooms, finely chopped
1/4 cups shelled edamame
1 small carrots, finely grated
1/2 small onion, finely chopped
3/4 cup panko bread crumbs
1 tbsp chopped fresh cilantro
1 egg white
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp ground cumin
2 tsp olive oil
4 slices of bread (optional if you want a sandwich!)
Directions
1. Drain and rinse pinto beans. In a medium bowl, lightly mash beans. Toss with mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
2. Mix in egg white, salt, pepper, and cumin. Form into 10 patties. Heat vegetable oil in a large nonstick skillet over medium heat.
3. Fry patties in 2 batches until golden, about 8 minutes per side. Serve on bread or salad and garnish as desired.
Adapted from Tyler Florence Recipe
Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
8oz mozzarella cheese, shredded/grated
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
1. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 400 degrees.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
1. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
2. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Stir-Fried Fish Balls with Eggplant
Veggie Burger Patties
Adapted from Country Living online
1 can (15-ounce) pinto beans
4 ounces fresh white mushrooms, finely chopped
1/4 cups shelled edamame
1 small carrots, finely grated
1/2 small onion, finely chopped
3/4 cup panko bread crumbs
1 tbsp chopped fresh cilantro
1 egg white
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp ground cumin
2 tsp olive oil
4 slices of bread (optional if you want a sandwich!)
Directions
1. Drain and rinse pinto beans. In a medium bowl, lightly mash beans. Toss with mushrooms, edamame, carrots, onion, panko bread crumbs, and cilantro.
2. Mix in egg white, salt, pepper, and cumin. Form into 10 patties. Heat vegetable oil in a large nonstick skillet over medium heat.
3. Fry patties in 2 batches until golden, about 8 minutes per side. Serve on bread or salad and garnish as desired.
Saturday, March 10, 2012
Pork Fried Rice, Flank Steak with Horseradish Sauce, Ground Turkey Lasagna with Tomato Sauce
Pork Fried Rice
Adapted from 2012 Pioneer Woman
½ whole Pineapple, Cut Into Spears
1 cup White Or Brown Rice, Cooked (1/2 cup dry)
4 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Peanut Oil
1 Large Vidalia Onion, Sliced
6 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
3 cloves Minced Garlic
2 whole Eggs
1-½ cup Frozen Peas
2 Tablespoons Soy Sauce (additional)
1. Cook rice according to package instructions. Set aside.
2. Heat grill pan on high and saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
3. Heat butter and oil over medium high heat in large skillet, then add the pork chops to the pan. Saute on both sides until they have nice color.
4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a cutting board and dice placing into a bowl, then let the sauce bubble up and cook for another minute. Pour it over the pork. Set aside.
6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
Add pork chops and onions from the sauce in the bowl into the rice mixture. Drizzle a little bit of sauce over the top when you serve.
Flank Steak with Horseradish Sauce
Ground Turkey Lasagna with Tomato Sauce
Adapted from Cooks Illustrated, 2002
Tomato-Meat Sauce
1 tablespoon olive oil
1 cup onion, chopped fine
6 medium cloves garlic, pressed
1 pound ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
Adapted from 2012 Pioneer Woman
½ whole Pineapple, Cut Into Spears
1 cup White Or Brown Rice, Cooked (1/2 cup dry)
4 whole Pork Chops
1 Tablespoon Butter
1 Tablespoon Peanut Oil
1 Large Vidalia Onion, Sliced
6 Tablespoons Soy Sauce
1 Tablespoon Rice Wine Vinegar
2 Tablespoons Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
3 cloves Minced Garlic
2 whole Eggs
1-½ cup Frozen Peas
2 Tablespoons Soy Sauce (additional)
1. Cook rice according to package instructions. Set aside.
2. Heat grill pan on high and saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
3. Heat butter and oil over medium high heat in large skillet, then add the pork chops to the pan. Saute on both sides until they have nice color.
4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a cutting board and dice placing into a bowl, then let the sauce bubble up and cook for another minute. Pour it over the pork. Set aside.
6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
Add pork chops and onions from the sauce in the bowl into the rice mixture. Drizzle a little bit of sauce over the top when you serve.
Flank Steak with Horseradish Sauce
Ground Turkey Lasagna with Tomato Sauce
Adapted from Cooks Illustrated, 2002
Tomato-Meat Sauce
1 tablespoon olive oil
1 cup onion, chopped fine
6 medium cloves garlic, pressed
1 pound ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 can (28 ounces) tomato puree
1 (28-ounce) can diced tomatoes , drained
Ricotta, Mozzarella, and Pasta Layers
15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg , lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package
16 ounces whole milk mozzarella , shredded (4 cups)
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)
3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
4. Assemble first lasagna layer according to illustrations below. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
Saturday, March 3, 2012
Penne with Squash and Shrimp, Quinoa Chickpea Salad with Chicken
Penne with Squash and Shrimp
Adapted from foodnetwork.com
Ingredients
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound whole wheat penne or any short pasta
1 pound shrimp, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese.
Quinoa Chickpea Salad with Chicken
My own recipe!
1 red bell pepper, diced
1 tablespoon olive oil
1 cup cooked quinoa (cook as directed but use Chicken Stock as the liquid)
1/2 onion, chopped
2 garlic cloves, minced
1 box frozen corn, thawed
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 scallions green part only, sliced thin
2 chicken breasts, cooked and chopped
Heat the oil in a saute pan set over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute, then add the corn. Cook, stirring often, until the corn is cooked through, about 3 minutes. Remove the pan from the burner and cool to room temperature.
To assemble the salad, combine the quinoa, red pepper, corn mixture, chickpeas, salt, pepper, lemon juice and half the sliced scallions in a large bowl. Fold in the chicken. Mix well and adjust seasonings to taste. Transfer the quinoa to a serving dish and garnish with remaining scallions.
Adapted from foodnetwork.com
Ingredients
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound whole wheat penne or any short pasta
1 pound shrimp, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese.
Quinoa Chickpea Salad with Chicken
My own recipe!
1 red bell pepper, diced
1 tablespoon olive oil
1 cup cooked quinoa (cook as directed but use Chicken Stock as the liquid)
1/2 onion, chopped
2 garlic cloves, minced
1 box frozen corn, thawed
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
2 scallions green part only, sliced thin
2 chicken breasts, cooked and chopped
Heat the oil in a saute pan set over medium heat. Add the onions and cook until soft and translucent, about 8 minutes. Stir in the minced garlic and cook for 1 minute, then add the corn. Cook, stirring often, until the corn is cooked through, about 3 minutes. Remove the pan from the burner and cool to room temperature.
To assemble the salad, combine the quinoa, red pepper, corn mixture, chickpeas, salt, pepper, lemon juice and half the sliced scallions in a large bowl. Fold in the chicken. Mix well and adjust seasonings to taste. Transfer the quinoa to a serving dish and garnish with remaining scallions.
Sunday, February 26, 2012
Haddock Provencal-Style, Maple-Glazed Pork Roast, Shrimp Curry with Peas
Haddock Provencal-Style
Adapted from "Fish" book author Mark Bittman
2 tbsp olive oil
1 large sweet onion, chopped
1 cup uncooked couscous
1 cup vegetable broth
2 cloves garlic, minced
2 cans diced tomatoes
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds of haddock, cod or blackfish fillets, cut into servings
1. Heat olive oil is a large cast iron skillet and add the onions. Cook until soft.
2. Meanwhile, cook couscous in vegetable broth as directed on package. Stir in half the basil when fully cooked. Set aside.
3. Add garlic and tomatoes to the onions and raise the heat until some of the juice reduces. Add the wine and cook for another 5 minutes while stirring.
4. Add the other half of the basil and all of the rosemary and thyme. Season with salt and pepper. Cook for 1 minute then submerge the fish in the sauce and cook until the fish is tender and white, about 8 minutes. Serve over couscous.
Maple-Glazed Pork Roast
Adapted from Cooks Illustrated, 2003
Ingredients
1/2 cup real maple syrup
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless pork loin roast (about 2 1/2 pounds)
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate.
3. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds. Turn off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer).
Shrimp Curry with Peas
Adapted from Cooks Illustrated, 1997
1/4 cup vegetable oil
1 medium onion , sliced thin
4 large cloves garlic , pureed with the ginger
1 1/2 inch piece fresh ginger , peeled and pureed with the garlic
1 1/2 pounds shrimp , peeled and deveined
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon table salt , plus more to taste
1/2 cup plain greek yogurt
1 cup chopped fresh cilantro leaves
1 jalapeño chile, stemmed and cut in half through the stem end
1 cup green peas (thawed if frozen, or fresh)
Instructions
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until golden brown, 5 to 7 minutes.
2. Stir in garlic, ginger, ground spices, 1/2 teaspoon of salt, and yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, about 30 seconds longer.
3. Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer.
4. Stir in cilantro. Add shrimp and peas. Simmer 3 minutes longer and serve over rice.
Adapted from "Fish" book author Mark Bittman
2 tbsp olive oil
1 large sweet onion, chopped
1 cup uncooked couscous
1 cup vegetable broth
2 cloves garlic, minced
2 cans diced tomatoes
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 pounds of haddock, cod or blackfish fillets, cut into servings
1. Heat olive oil is a large cast iron skillet and add the onions. Cook until soft.
2. Meanwhile, cook couscous in vegetable broth as directed on package. Stir in half the basil when fully cooked. Set aside.
3. Add garlic and tomatoes to the onions and raise the heat until some of the juice reduces. Add the wine and cook for another 5 minutes while stirring.
4. Add the other half of the basil and all of the rosemary and thyme. Season with salt and pepper. Cook for 1 minute then submerge the fish in the sauce and cook until the fish is tender and white, about 8 minutes. Serve over couscous.
Maple-Glazed Pork Roast
Adapted from Cooks Illustrated, 2003
Ingredients
1/2 cup real maple syrup
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1 boneless pork loin roast (about 2 1/2 pounds)
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate.
3. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds. Turn off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer).
Shrimp Curry with Peas
Adapted from Cooks Illustrated, 1997
1/4 cup vegetable oil
1 medium onion , sliced thin
4 large cloves garlic , pureed with the ginger
1 1/2 inch piece fresh ginger , peeled and pureed with the garlic
1 1/2 pounds shrimp , peeled and deveined
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon table salt , plus more to taste
1/2 cup plain greek yogurt
1 cup chopped fresh cilantro leaves
1 jalapeño chile, stemmed and cut in half through the stem end
1 cup green peas (thawed if frozen, or fresh)
Instructions
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until golden brown, 5 to 7 minutes.
2. Stir in garlic, ginger, ground spices, 1/2 teaspoon of salt, and yogurt; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, about 30 seconds longer.
3. Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer.
4. Stir in cilantro. Add shrimp and peas. Simmer 3 minutes longer and serve over rice.
Tuesday, February 21, 2012
Turkey Meatloaf with Brown Sugar Glaze, Shrimp-Stuffed Flounder
Turkey Loaf with Brown Sugar Glaze
Adapted from Cooks illustrated, 2006
Brown Sugar Glaze Ingredients
1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar
Meatloaf Ingredients
1 teaspoons olive oil
1/2 medium onion, chopped medium
1 garlic clove, minced
1 egg
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup greek yogurt
1 pound ground turkey
2/3 cup quick oatmeal
4-6 slices of bacon
Instructions
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.
2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix egg with thyme, salt, pepper, mustard, Worcestershire sauce and yogurt. Add egg mixture to meat in large bowl along with oatmeal and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Shrimp-stuffed Flounder
Adapted from Cooks illustrated, 2006
Brown Sugar Glaze Ingredients
1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar
Meatloaf Ingredients
1 teaspoons olive oil
1/2 medium onion, chopped medium
1 garlic clove, minced
1 egg
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 cup greek yogurt
1 pound ground turkey
2/3 cup quick oatmeal
4-6 slices of bacon
Instructions
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside.
2. FOR THE MEATLOAF: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix egg with thyme, salt, pepper, mustard, Worcestershire sauce and yogurt. Add egg mixture to meat in large bowl along with oatmeal and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Shrimp-stuffed Flounder
Sunday, February 12, 2012
Sour Cream Pork Chops with Onions and Potatoes, Thai-Style Shrimp Salad
Sour Cream Pork Chops with Onions and Potatoes
Adapted from a recipe my Aunt gave me
4-6 pork chops
1 small carton of low-fat sour cream (you can use sour cream and chive flavor)
1 can low-fat/low-sodium cream of mushroom soup
4-6 red potatoes, sliced to same thickness
1 tablespoon garlic powder or granulated garlic
1 large vidalia onion, sliced to even thickness
1. Mix the sour cream and mushroom soup together.
2. Season pork chops with salt and pepper and sear on both sides on medium-high heat.
3. In a greased 9x13 pan, layer potatoes first, then sprinkle the garlic powder over the potatoes, then onions on top of potatoes and then the sour cream mixture. Add the pork chops last. Bake on 350 for 1 hour
Thai-Style Shrimp Salad
Adapted from Cooks Illustrated, 2011
Ingredients
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon brown rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
4 servings of raw shrimp
1/4 teaspoon white peppar
4 shallots, sliced thin
1 1/2 cups fresh mint leaves , torn
1 1/2 cups fresh cilantro leaves
1 1/2 cups mixed lettuce
1 seedless English cucumber , sliced 1/4 inch thick on bias
Instructions
1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
3. Heat oil on a medium skillet and season shrimp with salt and white pepper. Place shrimp in skillet and cook, two minutes on each side, until done. Transfer to plate and let cool.
4. Transfer shrimp to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter with cucumber slices lined on a bed of lettuce. Sprinkle remaining rice powder and toasted paprika mixture on top.
Adapted from a recipe my Aunt gave me
4-6 pork chops
1 small carton of low-fat sour cream (you can use sour cream and chive flavor)
1 can low-fat/low-sodium cream of mushroom soup
4-6 red potatoes, sliced to same thickness
1 tablespoon garlic powder or granulated garlic
1 large vidalia onion, sliced to even thickness
1. Mix the sour cream and mushroom soup together.
2. Season pork chops with salt and pepper and sear on both sides on medium-high heat.
3. In a greased 9x13 pan, layer potatoes first, then sprinkle the garlic powder over the potatoes, then onions on top of potatoes and then the sour cream mixture. Add the pork chops last. Bake on 350 for 1 hour
Thai-Style Shrimp Salad
Adapted from Cooks Illustrated, 2011
Ingredients
1 teaspoon sweet paprika
1 teaspoon cayenne pepper
1 tablespoon brown rice
3 tablespoons lime juice (2 limes)
2 tablespoons fish sauce
2 tablespoons water
1/2 teaspoon sugar
4 servings of raw shrimp
1/4 teaspoon white peppar
4 shallots, sliced thin
1 1/2 cups fresh mint leaves , torn
1 1/2 cups fresh cilantro leaves
1 1/2 cups mixed lettuce
1 seedless English cucumber , sliced 1/4 inch thick on bias
Instructions
1. Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl. Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
2. Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
3. Heat oil on a medium skillet and season shrimp with salt and white pepper. Place shrimp in skillet and cook, two minutes on each side, until done. Transfer to plate and let cool.
4. Transfer shrimp to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine. Transfer to platter with cucumber slices lined on a bed of lettuce. Sprinkle remaining rice powder and toasted paprika mixture on top.
Sunday, February 5, 2012
Farfalle with Spinach, Beans and Asiago and Chicken Burgers
Farfalle with Spinach, Beans and Asiago
Adapted from my sister's recipe...
8 cups chopped fresh spinach
4 cups cooked Farfalle (about 6oz of any short pasta like cavatappi)
1/2 cup shredded Asiago cheese
2 Tablespoons olive oil
1/4 tsp salt
1/4 tsp pepper
1 can cannellini beans, drained and rinsed
2 garlic cloves, pressed in a garlic press
Combine all ingredients and dig in!
Link to Chicken Burgers
Adapted from my sister's recipe...
8 cups chopped fresh spinach
4 cups cooked Farfalle (about 6oz of any short pasta like cavatappi)
1/2 cup shredded Asiago cheese
2 Tablespoons olive oil
1/4 tsp salt
1/4 tsp pepper
1 can cannellini beans, drained and rinsed
2 garlic cloves, pressed in a garlic press
Combine all ingredients and dig in!
Link to Chicken Burgers
Sunday, January 29, 2012
Pork Roast with Port and Figs over Polenta, Shrimp Tikka Masala over Rice, Spaghetti with Meat Marinara
Pot Roast with Port and Figs
Adapted from Cooks Illustrated, 2011
2 tablespoons unsalted butter , cut into 2 pieces
6 garlic cloves , sliced thin
1 (2 1/2-pound) boneless pork sirloin roast, trimmed
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
3/4 cup chopped dried figs
1 medium vidalia/sweet onion, chopped fine
1/3 cup port
1 teaspoon ground thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon balsamic vinegar
Kitchen Twine
Cooked Polenta
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, figs, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in port, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter and balsamic vinegar into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork with sauce over couscous.
Shrimp Tikka Masala over Rice
Adapted from Cooks illustrated
Masala Sauce
3 tablespoons vegetable oil
1 medium vidalia/sweet onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 tablespoon garam masala (check internet for substitutions)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
Shrimp Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp , peeled and deveined, tails removed
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon grated fresh ginger
1/4 teaspoon dried cilantro
Instructions
1. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
2. FOR THE SHRIMP: While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).
3. Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Link to Marinara
Adapted from Cooks Illustrated, 2011
2 tablespoons unsalted butter , cut into 2 pieces
6 garlic cloves , sliced thin
1 (2 1/2-pound) boneless pork sirloin roast, trimmed
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
3/4 cup chopped dried figs
1 medium vidalia/sweet onion, chopped fine
1/3 cup port
1 teaspoon ground thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon balsamic vinegar
Kitchen Twine
Cooked Polenta
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, figs, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in port, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter and balsamic vinegar into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork with sauce over couscous.
Shrimp Tikka Masala over Rice
Adapted from Cooks illustrated
Masala Sauce
3 tablespoons vegetable oil
1 medium vidalia/sweet onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 tablespoon garam masala (check internet for substitutions)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
Shrimp Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds extra-large shrimp , peeled and deveined, tails removed
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 tablespoon grated fresh ginger
1/4 teaspoon dried cilantro
Instructions
1. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
2. FOR THE SHRIMP: While sauce simmers, adjust oven rack to highest position (about 3 inches from heating element) and heat broiler. Combine cumin, coriander, cayenne, and salt in small bowl. Dry shrimp thoroughly and sprinkle evenly with spice mixture until coated evenly, pressing gently so mixture adheres. In large bowl, whisk together yogurt, oil, garlic, and ginger; add shrimp to bowl with yogurt mixture and toss to coat evenly (shrimp should be coated with thick layer of yogurt).
3. Arrange shrimp on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Place baking sheet under broiler and cook shrimp until lightly browned, about 4 minutes. Using tongs, flip and broil until second side is pink and slightly translucent, 1 to 2 minutes longer. Stir shrimp into warm sauce (do not simmer shrimp in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Link to Marinara
Saturday, January 21, 2012
Chicken Marbella with CousCous, Farfalle with Broccoli and Anchovy, Ricotta and Dijon Turkey Burgers with Austrian Potato Salad
Chicken Marbella
Adapted from Cooks illustrated, 2012
Ingredients
Paste
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves , peeled
2 tablespoons capers , rinsed
3 anchovy fillets , rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 cup cooked Couscous
Chicken
1 3-lb chicken, cut into split chicken breasts and leg quarters, trimmed
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers , rinsed
2 bay leaves
1/3 cup pitted prunes , chopped coarse
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley
1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl.
2. FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
5. Remove skillet from oven and spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, and serve over Cous Cous.
Farfalle with Broccoli and Anchovy
Adapted from Cooks Illustrated
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Ricotta and Dijon Turkey Burgers
Adapted from Cooks Illustrated, 1998
Ingredients
1 1/4 pounds ground turkey
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil
Preheat oven to 350
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.
2. Heat a large, heavy cast iron skillet over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Place oven-proof skillet in the preheated oven and continue to cook until an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees (about 10-15 more minutes).
Austrian-style Potato Salad
Cooks illustrated, 2009
2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion , chopped fine (about 3/4 cup)
6 cornichons , minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.
Adapted from Cooks illustrated, 2012
Ingredients
Paste
1/3 cup pitted green olives, rinsed
1/3 cup pitted prunes
3 tablespoons extra-virgin olive oil
4 garlic cloves , peeled
2 tablespoons capers , rinsed
3 anchovy fillets , rinsed
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1 cup cooked Couscous
Chicken
1 3-lb chicken, cut into split chicken breasts and leg quarters, trimmed
2 teaspoons olive oil
3/4 cup low-sodium chicken broth
1/3 cup white wine
1/3 cup pitted green olives, rinsed and halved
1 tablespoon capers , rinsed
2 bay leaves
1/3 cup pitted prunes , chopped coarse
1 tablespoon unsalted butter
1 teaspoon red wine vinegar
2 tablespoons minced fresh parsley
1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl.
2. FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1½ teaspoons salt and season with pepper.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
5. Remove skillet from oven and spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, and serve over Cous Cous.
Farfalle with Broccoli and Anchovy
Adapted from Cooks Illustrated
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Ricotta and Dijon Turkey Burgers
Adapted from Cooks Illustrated, 1998
Ingredients
1 1/4 pounds ground turkey
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil
Preheat oven to 350
1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, ricotta cheese, and mustard until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.
2. Heat a large, heavy cast iron skillet over medium heat until very hot, 4 to 5 minutes. Swirl oil in pan to coat bottom, then add burgers. Cook over medium heat without moving burgers until bottom side of each is dark brown and crusted, 3 to 4 minutes. Turn burgers over; continue to cook until bottom side is light brown but not yet crusted, 3 to 4 minutes longer. Place oven-proof skillet in the preheated oven and continue to cook until an instant-read thermometer inserted from the side of the burger into the center registers 160 degrees (about 10-15 more minutes).
Austrian-style Potato Salad
Cooks illustrated, 2009
2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 tablespoon sugar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1 small red onion , chopped fine (about 3/4 cup)
6 cornichons , minced (about 2 tablespoons)
2 tablespoons minced fresh chives
1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper.
Saturday, January 14, 2012
Korean Style Pork Loin with Brown Rice, Dijon Fish Cake Sandwich, Coleslaw Quinoa Salad with Grilled Chicken
Korean Style Pork Loin
Adapted from Cooking Light
1/3 cup soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
2 Tablespoons sliced scallions (white and light green parts)
1 1/2 lb pork tenderloin sliced into 1-inch rounds
1 tbsp. olive oil
1 cup cooked brown rice
1. Combine the first 8 ingredients in a large zip lock bag or airtight container, then add the pork. Seal and marinate in the refrigerator for 2-8 hours, turning the bag occasionally. If you have a food saver marination system, that will take 10 minutes.
2. Preheat the oven to 425 degrees. Heat a large cast iron skillet or grill pan coated with olive oil over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 3 minutes, browning on both sides. Place pan in oven, and bake for 5 minutes until desired degree of doneness. Let stand 5 minutes before slicing.
3. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Serve over brown rice.
Tilapia Dijon Fish Cake Sandwich
Adapted from Real Simple May 2011
4 6-ounce tilapia fillets
kosher salt and black pepper
1/2 cup greek yogurt
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon plus 1 teaspoon Dijon mustard
3/4 cup panko
Canola oil
Olive oil
White wine vinegar
1 head green leaf lettuce
Sliced red onion
Good hearty bread like Brioche or Baguette
1.Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and peppar. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
2.In a medium bowl, combine yogurt, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
3.Meanwhile, in a large bowl, whisk together 1 part olive oil and 3 parts vinegar, 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. When ready to eat, slice and toast the bread for your sandwiches, toss the greens and onion in the dressing and assemble your sandwiches as you like.
Coleslaw Quinoa Salad with Grilled Chicken
My own recipe!
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves
Two chicken breasts, thawed and the fat/tendons trimmed off
1 c cooked quinoa
1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, quinoa and parsley to cold vinegar mixture. Toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled.
4. While mixture is chilling, season your chicken as you like it (we do salt, pepper, garlic powder and a dash of cayenne). Heat a cast iron grill pan on medium-high. Add 1 tablespoon olive oil and grill chicken, 4-5 minutes on each side, until done. Toss mixture again before serving alongside the warm chicken.
Adapted from Cooking Light
1/3 cup soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
2 Tablespoons sliced scallions (white and light green parts)
1 1/2 lb pork tenderloin sliced into 1-inch rounds
1 tbsp. olive oil
1 cup cooked brown rice
1. Combine the first 8 ingredients in a large zip lock bag or airtight container, then add the pork. Seal and marinate in the refrigerator for 2-8 hours, turning the bag occasionally. If you have a food saver marination system, that will take 10 minutes.
2. Preheat the oven to 425 degrees. Heat a large cast iron skillet or grill pan coated with olive oil over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 3 minutes, browning on both sides. Place pan in oven, and bake for 5 minutes until desired degree of doneness. Let stand 5 minutes before slicing.
3. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Serve over brown rice.
Tilapia Dijon Fish Cake Sandwich
Adapted from Real Simple May 2011
4 6-ounce tilapia fillets
kosher salt and black pepper
1/2 cup greek yogurt
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon plus 1 teaspoon Dijon mustard
3/4 cup panko
Canola oil
Olive oil
White wine vinegar
1 head green leaf lettuce
Sliced red onion
Good hearty bread like Brioche or Baguette
1.Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and peppar. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
2.In a medium bowl, combine yogurt, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
3.Meanwhile, in a large bowl, whisk together 1 part olive oil and 3 parts vinegar, 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. When ready to eat, slice and toast the bread for your sandwiches, toss the greens and onion in the dressing and assemble your sandwiches as you like.
Coleslaw Quinoa Salad with Grilled Chicken
My own recipe!
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves
Two chicken breasts, thawed and the fat/tendons trimmed off
1 c cooked quinoa
1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, quinoa and parsley to cold vinegar mixture. Toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled.
4. While mixture is chilling, season your chicken as you like it (we do salt, pepper, garlic powder and a dash of cayenne). Heat a cast iron grill pan on medium-high. Add 1 tablespoon olive oil and grill chicken, 4-5 minutes on each side, until done. Toss mixture again before serving alongside the warm chicken.
Sunday, January 8, 2012
Pork Rib Roast with Apples, Quinoa and Kale with Tilapia, Turkey Chili Mac
Pork Rib Roast with Apples
Ingredients
3 Tablespoons Olive Oil
1 whole Pork Rib Roast (about 2.5lbs)
4 cups Apple Juice
1 cup Beef Stock
3 whole Fuji Apples, Cored And Cut Into Wedges
3 whole Medium Vidalia Onions, Sliced
1 whole Bay Leaf
1 cup Couscous
1 cup Water
2 Tablespoons unsalted Butter
½ cups Chopped Pecans
1. Saute onions until brown.
2. Heat olive oil in a large Dutch Oven over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, beef broth, apple slices, onions, and bay leaf. Cover and simmer for 3 hours.
3. Toward the end of the cooking time, make the couscous: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add water, then bring to a boil. Add couscous, turn off the head, cover, and let soak until all liquid is cooked out.
4. When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon sauce over the roast, then cut the roast into slices. Serve with apples, onions, and couscous.
Quinoa and Kale Salad with Tilapia
Adapted from gritsandgrapeleaves.com
Ingredients
1/2 cup quinoa, cooked
1 cup kale, sliced, washed and stems removed
1/4 tsp paprika
1/4 tsp garlic powder or 1 clove minced fresh garlic
1 tblsp extra virgin olive oil
Half the juice of 1 lemon
4 Tilapia Filets
Instructions
For Salad:
Preheat oven to 350
1.Prepare quinoa as directed on package.
2.Prepare kale by washing leaves and removing the stems. Once stems are removed slice or tear into bite size pieces and place on a baking sheet.
3. Bake for 10-15 minutes until dry and almost crispy, you should smell the aroma from the oven.
4. While kale is baking, generously season Tilapia filets on both sides with pinches of salt, pinches of pepper, pinches of paprika and pinches of garlic powder. Place filets on an oiled baking sheet.
5. When kale is done, combine quinoa and kale in medium mixing bowl and toss together.
6. Place fish in the oven (same 350 temp) for 25-30 minutes or until fish flakes with a fork.
7. While fish is in the oven, in a separate bowl whisk together the measured out paprika, garlic powder, olive oil and lemon juice.
8.Pour olive oil mixture over kale and quinoa and toss until well combined and coated. Serve salad with baked fish.
Turkey Chili Mac
Adapted from Cookstr.com
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 pound ground dark turkey
One 14.5-ounce can diced tomatoes, drained
2½ teaspoons chili powder
½ teaspoon ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
½ teaspoon salt
½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
½ cup frozen baby white corn, thawed
1 to 2 cups grated cheddar cheese
1. Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
2. Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
3. Stir the cooked pasta and corn into the chili. Cover and cook on LOW for another 1 to 1½ hours.
4. Top with the cheese to let it melt, and serve out of the crock.
Ingredients
3 Tablespoons Olive Oil
1 whole Pork Rib Roast (about 2.5lbs)
4 cups Apple Juice
1 cup Beef Stock
3 whole Fuji Apples, Cored And Cut Into Wedges
3 whole Medium Vidalia Onions, Sliced
1 whole Bay Leaf
1 cup Couscous
1 cup Water
2 Tablespoons unsalted Butter
½ cups Chopped Pecans
1. Saute onions until brown.
2. Heat olive oil in a large Dutch Oven over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, beef broth, apple slices, onions, and bay leaf. Cover and simmer for 3 hours.
3. Toward the end of the cooking time, make the couscous: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add water, then bring to a boil. Add couscous, turn off the head, cover, and let soak until all liquid is cooked out.
4. When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon sauce over the roast, then cut the roast into slices. Serve with apples, onions, and couscous.
Quinoa and Kale Salad with Tilapia
Adapted from gritsandgrapeleaves.com
Ingredients
1/2 cup quinoa, cooked
1 cup kale, sliced, washed and stems removed
1/4 tsp paprika
1/4 tsp garlic powder or 1 clove minced fresh garlic
1 tblsp extra virgin olive oil
Half the juice of 1 lemon
4 Tilapia Filets
Instructions
For Salad:
Preheat oven to 350
1.Prepare quinoa as directed on package.
2.Prepare kale by washing leaves and removing the stems. Once stems are removed slice or tear into bite size pieces and place on a baking sheet.
3. Bake for 10-15 minutes until dry and almost crispy, you should smell the aroma from the oven.
4. While kale is baking, generously season Tilapia filets on both sides with pinches of salt, pinches of pepper, pinches of paprika and pinches of garlic powder. Place filets on an oiled baking sheet.
5. When kale is done, combine quinoa and kale in medium mixing bowl and toss together.
6. Place fish in the oven (same 350 temp) for 25-30 minutes or until fish flakes with a fork.
7. While fish is in the oven, in a separate bowl whisk together the measured out paprika, garlic powder, olive oil and lemon juice.
8.Pour olive oil mixture over kale and quinoa and toss until well combined and coated. Serve salad with baked fish.
Turkey Chili Mac
Adapted from Cookstr.com
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 pound ground dark turkey
One 14.5-ounce can diced tomatoes, drained
2½ teaspoons chili powder
½ teaspoon ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
½ teaspoon salt
½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
½ cup frozen baby white corn, thawed
1 to 2 cups grated cheddar cheese
1. Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
2. Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
3. Stir the cooked pasta and corn into the chili. Cover and cook on LOW for another 1 to 1½ hours.
4. Top with the cheese to let it melt, and serve out of the crock.
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