Vegetable Barley Soup
Adapted from Cooks Illustrated, October 2011
Ingredients
1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
3-4 leeks , white and light green parts sliced 1/2 inch
2 carrots , peeled and cut into 1/2-inch pieces
2 celery ribs , cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove , peeled and smashed
1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
1 turnip , peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1/4 teaspoon celery seed or 1/4 cup chopped celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage cored and shredded fine (about 6 cups)
1/4 cup sugar, plus extra for seasoning
1 large carrot, peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery seed, 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, and parsley to cold vinegar mixture, and toss to combine. Season with salt to taste. Serve Chilled.
Baked Salmon Croquettes
Adapted from cdkitchen.com recipe
18oz fresh cooked salmon (or large can of salmon)
1 onion, diced
2 eggs
2 tablespoons mayonnaise
1 tablespoon chopped parsley
2 medium potatoes, cooked and mashed
1 tablespoon water
2 cups dried breadcrumbs
1 tablespoon grated Parmesan cheese
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill
1. Remove bones from the salmon and flake into a bowl.
2. Mix in onion, 1 egg beaten, mayonnaise, parsley and the mashed potatoes.
3. Take spoonfuls and mould into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the breadcrumbs with the cheese.
4. Dip croquettes into the egg and water mix then toss into breadcrumb mixture. Refrigerate a further hour. Arrange croquettes in a greased baking dish and bake at 375 F for 15 - 20 minutes.
5. Mix last four ingredients in a bowl and chill well for sauce.
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.
Gingersnaps
Adapted from Cooks Illustrated October, 2011
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup granulated sugar
Instructions
1. Whisk flour, baking soda, and salt together in bowl.
2. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
3. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool 2 minutes.
4. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions. Heat to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
6. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
Cookies can be stored at room tempurature for up to 2 weeks in airtight container.
Sunday, October 23, 2011
Sunday, October 16, 2011
Tomato, Mozzarella and Pesto Pasta Salad, Dennie Chicken Dinner, Homemade Paneer, Lentil Quinoa Salad over Salmon
Holy MOLY was the Kale recipe AMAZING from last week! It's a keeper and we inhaled it. Best veggie lunch EVER! The marinara is also a TOTAL winner and the Chicken Burgers tasted like the Original Chicken Sandwich from Burger King. I'd say that last week's meals were AWESOME! The crab quiche was "OK" and pretty watery... so perhaps next time I'll use less liquid or something.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
Tomato, Mozzarella and Pesto Pasta Salad
8-16 oz uncooked penne or farfalle pasta
1 cup pesto sauce (recipe follows)
1 cup small mozzarella balls or cut down a large ball of mozzarella
1 cup cherry tomatoes
1 cup fresh baby spinach
Prepare pasta according to package directions until al dente. Rinse in cold water and drain.
Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes.
Pesto Sauce
2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt
In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.
Dennie Chicken Dinner
Adapted from my friend Jason Dennie's recipe
2 cups peeled and quartered beets
1 cup peeled and quartered parsnip
1 Whole Chicken halved (cut down breast and back)
8 cloves garlic smashed and peeled
Salt/Pepper
1 Teaspoon smoked paprika
1/8 teaspoon Ground Cinnamon
4 Cloves Star Anise
1 12oz bottle Pumpkin Ale
Arugula
Balsamic Vinegar
Olive Oil
Pine nuts
Preheat oven to 350
1. Put beets, parsnip, 1/2 garlic in bottom of dutch oven, then add Cinnamon, Star Anise, and 1/2 beer to pot.
2. Place both halves of chicken on top of vegetables, then add salt, pepper and paprika to the top of the chicken, then top with garlic.
3. Cover and cook for 1.5 hours or until temp of chicken is 165 turning chicken once.
4. Take out chicken and let rest 10 mins
5. Strain vegetables from broth and serve with chicken on bed of arugula, with balsamic vinegar, drizzle of olive oil and pine nuts.
Paneer (Homemade Indian Cheese)
Cheesecloth
4 cups whole milk
1/8 cup freshly squeezed lemon juice, plus more as needed
Line a large colander with a large double layer of cheesecloth, and set it in the sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid.
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey.
Twisting the ball to compact the cheese into a block, place it on a plate and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Lentil Quinoa Salad over Baked Salmon
Adapted from D'Arabian Recipe on Food Network
Ingredients
1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves
4 Skinless salmon fillets baked and cooled
Prepare Quinoa as directed on package.
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 20 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve alongside cold or warm baked salmon.
Sunday, October 9, 2011
Cous cous with Kale and Beans, Homemade Marinara, Crustless Crab Quiche, Chicken Burgers
The Chicken Chow Fun was really good from last week... It's a winner and it has really great flavor. We would use a smaller noodle next time, like fettucini or just chinese rice noodles or something We're going to try the chili again as it keeps getting spicier. I think we'll leave out all chilis except for cayenne next time to see how that goes. Yowsa!
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
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
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 basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Couscous with Kale and Beans
Adapted from Aarti Sequira, Cooking Channel 2011
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
1 cup cooked couscous
Directions
1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2, Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet and toss with tongs. Cover and lower the heat.
3. Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
4. Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve over cous cous.
Homemade Marinara over
Adapted from Cooks Illustrated, March 2006. You can put this over pasta, have with parmigana or with appetizers as a dip.
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
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 basil and olive oil and salt, pepper, and sugar to taste.
Crustless Crab Quiche
Adapted from Delish.com
2 teaspoon(s) extra-virgin olive oil, divided
1 onion, chopped
1 red bell pepper, chopped
12 ounce(s) mushrooms, wiped clean and sliced (about 4 1/2 cups)
2 large eggs
2 large egg whites
1 1/2 cup(s) low-fat cottage cheese
1/2 cup(s) low-fat plain yogurt
1/4 cup(s) all-purpose flour
1/4 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 cup cooked lump crabmeat (fresh or frozen and thawed), drained
1/2 cup(s) grated sharp Cheddar cheese
1/4 cup(s) chopped scallions
1. Preheat oven to 350°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.
3. Add the remaining 1 teaspoon oil to the skillet and heat over high heat. Add mushrooms and cook, stirring, until they have softened and most of their liquid has evaporated, 5 to 7 minutes. Add to the bowl with the onion mixture.
4. Place eggs, egg whites, cottage cheese, yogurt, flour, Parmesan, cayenne, salt and pepper in a food processor or blender; blend until smooth. Add to the vegetable mixture, along with crab, Cheddar and scallions; mix with a rubber spatula. Pour into the prepared baking dish.
5. Bake the quiche until a knife inserted in the center comes out clean, 40 to 50 minutes. Let stand for 5 minutes before serving.
Chicken Burgers
My own recipe- for dinner!
Ingredients
1 pound ground white meat chicken (or grind your own, see instructions below)
2 cups bread crumbs or panko, divided
1/2 cup low-fat milk
3 tablespoons grated sweet onion
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse grained salt
Cracked black pepper
1 teaspoon olive oil
You can grind chicken yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
1. Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
2. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles and using your hands, shape into patties. Coat each patty with bread crumbs.
3. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
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