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.
Sunday, January 8, 2012
Monday, January 2, 2012
Happy New Year! Chicken Tetrazzini, Mom's Couscous Salad, Dad's Mustard Dressing
Happy New Year!
I'm excited to get back in the saddle of cooking after several weeks of eating out and eating leftover pizza. :-)
Chicken Tetrazzini
Adapted from Cooks Illustrated Turkey Tetrazzini 1998
Ingredients
Topping
1/2 cup fresh breadcrumbs
Pinch table salt
1 1/2 tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about 1/4 cup)
Filling
6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
8 ounces white mushrooms, cleaned and sliced thin (3 cups)
2 medium white onions, chopped fine (1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken stock
3 tablespoons dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless chicken meat, cut into 1/4-inch pieces
1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
Couscous Salad
Recipe by my mom's stepdaughter's cousin's brother in-law (or something like that)
1 cup ready couscous ( use the instant one)
1 cup cooked chick peas ( from a can)
1 cup cooked till soft black or brown lentils
1/2 red onion chopped fine
1/4 cup chopped cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon
Mix first 7 ingredients in a bowl. Then add olive oil lemon juice, salt and pepper to taste and mix. Adjust seasonings to taste.
Dad's Mustard Salad Dressing
From my dad! Can be used to dip steamed artichokes in too. YUM!
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard (Grey Poupon is how we like it)
Salt and Pepper to taste
Mix all ingredients in a bowl. YUM!
I'm excited to get back in the saddle of cooking after several weeks of eating out and eating leftover pizza. :-)
Chicken Tetrazzini
Adapted from Cooks Illustrated Turkey Tetrazzini 1998
Ingredients
Topping
1/2 cup fresh breadcrumbs
Pinch table salt
1 1/2 tablespoons unsalted butter melted
1 ounce Parmesan cheese , grated (about 1/4 cup)
Filling
6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
8 ounces white mushrooms, cleaned and sliced thin (3 cups)
2 medium white onions, chopped fine (1 1/2 cups)
3/4 pound spaghetti or other long-strand pasta, strands snapped in half
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken stock
3 tablespoons dry sherry
3 ounces Parmesan cheese, grated (about 3/4 cup)
1/8 teaspoon nutmeg
2 teaspoons lemon juice from 1 small lemon
2 teaspoons minced fresh thyme leaves
2 cups frozen peas
4 cups leftover cooked boneless chicken meat, cut into 1/4-inch pieces
1. For the Topping: Adjust oven rack to middle position and heat oven to 350 degrees. Mix breadcrumbs, salt, and butter in small baking dish; bake until golden brown and crisp, 15 to 20 minutes. Cool to room temperature and mix with 1/4 cup grated Parmesan in small bowl. Set aside.
2. For the Filling: Increase oven temperature to 450 degrees. Heat 2 tablespoons butter in large skillet over medium heat until foaming subsides; add mushrooms and onions and sauté, stirring frequently, until onions soften and mushroom liquid evaporates, 12 to 15 minutes. Season with salt and ground black pepper to taste; transfer to medium bowl and set aside. Meanwhile, cook pasta in large pot of boiling, salted water until al dente. Reserve 1/4 cup cooking water, drain spaghetti, and return to pot with reserved liquid.
3. For the Sauce: Melt remaining 4 tablespoons butter in cleaned skillet over medium heat. When foam subsides, whisk in flour and cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add chicken stock. Adjust heat to medium-high and simmer until mixture thickens, 3 to 4 minutes. Off heat, whisk in sherry, Parmesan, nutmeg, 1/2 teaspoon salt, lemon juice, and thyme. Add sauce, sautéed vegetables, peas, and meat to spaghetti and mix well; adjust seasonings to taste. Turn mixture into a buttered 13- x 9-inch baking dish (or other shallow, ovenproof dish of similar size), sprinkle evenly with reserved breadcrumbs, and bake until breadcrumbs brown and mixture is bubbly, 13 to 15 minutes. Serve immediately.
Couscous Salad
Recipe by my mom's stepdaughter's cousin's brother in-law (or something like that)
1 cup ready couscous ( use the instant one)
1 cup cooked chick peas ( from a can)
1 cup cooked till soft black or brown lentils
1/2 red onion chopped fine
1/4 cup chopped cilantro leaves
1/4 cup chopped fresh mint leaves
1/4 cup dried cranberries
1 1/2 tablespoons olive oil
Juice of 1 lemon
Mix first 7 ingredients in a bowl. Then add olive oil lemon juice, salt and pepper to taste and mix. Adjust seasonings to taste.
Dad's Mustard Salad Dressing
From my dad! Can be used to dip steamed artichokes in too. YUM!
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon dijon mustard (Grey Poupon is how we like it)
Salt and Pepper to taste
Mix all ingredients in a bowl. YUM!
Sunday, December 4, 2011
Chicken Noodle Soup, Moroccan Cigars, Spinach and Feta Pies, Turkey Burgers,
White Meat Chicken Soup with Egg Noodles
Adapted from 1996 Cooks Illustrated
Ingredients
1 tablespoon vegetable oil
4 Chicken Breasts
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Increase heat to high; add boiling water along with breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 15-20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, shred into bite-size pieces. Strain broth and skim fat from broth, reserving 2 tablespoons plus the rest of the broth.
3. Return kettle to medium-high heat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
Moroccan Meat "Cigars"
Adapted from "The Book of Jewish Food" (Below makes 15, original recipe makes 32... just double the below for 32 cigars)
1 onion, chopped
2 tablespoons Peanut or Sunflower oil
1/2lb ground beef (we're using turkey)
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cayenne
Juice of 1/2 lemon
1 cup water
2 tablespoons finely chopped parsley
Philo dough, About 4-6 sheets
Make the filling:
Fry the onions in oil until soft. Add the meat and stirr until is changes color. Ad salt and pepper to taste, cinnamon, ginger, nutmeg, cayenne and lemon juice. Stir Well. Add 1 cup water and cook, covered for 30 minutes. remove lid toward the end to dry it out. Put mixture in a food processor until it's a soft paste. Stir in Parsley. Set aside to cool.
Make the cigars:
Cut each sheet of filo into 4 rectangles. Pile the rectangles on top of eachother so they don't dry out. Brush the top strip lislty with oil. Take a lump of the meat, smaller than a walnut, and press it into a sausage shape in your hand. Place it along one short end of a strip of filow 1 inch from the edge. roll it up like a cigarette, turning the ends in about a thired of the way to trap the filling, then continue to roll with the sides open. Repeat with the remainder of the strips
Bake:
Brush the tops with a little egg yolk mixed with a teaspoon of water will give them a more golden color. Bake at 325 for about 30 minutes or until crisp and golden.
Spinach and Feta Borekas
Adapted from "the Book of Jewish Food"
For the crust:
1 recipe basic pie dough (see below)
1 egg yolk mixed with 1 teaspooon water
For the filling:
1lb frozed chipped spinach, thawed (we used fresh spinach, steamed and squeezed.
2 eggs, lightly beaten
1/2lb feta cheese, mashed
4 tablespoons grated Parmesan
Salt and pepper
Make the filling:
Drain the spinach in a colander and press all the water out. mix with the rest of the filling ingredients.
For the Pie Dough:
1/2 cup grapeseed oil
4oz unsalted butter
1/2 cup water
1/2 teaspoon salt
3 2/3 cup flour
2 Tablespoons sesame seeds (optional, for the tops)
Heat the oil and butter in a pan over low heat until the butter melts. Add the water and salt and beat well. add the flour gradually- enough to make a soft, greasy dough that hold together in a ball, stiring with a fork to begin with, then working it in with your hand. dough should be handled as little as possible. Leave it to rest, covered in plastic wrap, at room temperature for 20 minutes.
1. Take walnut-sized lumps and roll each into a little ball. Press and squash between your palms and pull into a 4-inch round. Put a teaspoon of filling in the middle of each round and fold the dough over the filling into a half moon. Pinch the edges firmly togeter to seal.
2. Place the pies on oiled trays. Brush with egg yolk mixture and sprinkle with sesames seeds. Bake at 350 for 30 minutes.
Turkey Burgers
Adapted from Cooks Illustrated, July 2008
Ingredients for 4 burgers (I will cut it in half for dinner for two)
1 pound lean ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil or canola oil
Instructions
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 skillet (preferably cast-iron or stainless steel with an aluminum core) 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. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until center is completely cooked. Remove from pan and serve immediately.
Adapted from 1996 Cooks Illustrated
Ingredients
1 tablespoon vegetable oil
4 Chicken Breasts
2 medium onions , cut into medium dice
2 quarts boiling water
Table salt
2 bay leaves
1 large carrot , peeled and sliced 1/4-inch thick
1 medium rib celery , sliced 1/4-inch thick
1/4 teaspoon dried thyme
2 cups egg noodles (3 ounces), preferably wide
1/4 cup minced fresh parsley leaves
Ground black pepper
Instructions
1. Heat oil in large soup kettle. When oil shimmers and starts to smoke, add chicken breast halves; sauté until brown on both sides, about 5 minutes. Remove and set aside. Add half of chopped onions to kettle; sauté until colored and softened slightly, 2 to 3 minutes. Increase heat to high; add boiling water along with breast halves, 2 teaspoons salt, and bay leaves. Return to simmer, then cover and barely simmer until chicken breasts are cooked and broth is rich and flavorful, about 15-20 minutes.
2. Remove chicken breasts from kettle; set aside. When cool enough to handle, shred into bite-size pieces. Strain broth and skim fat from broth, reserving 2 tablespoons plus the rest of the broth.
3. Return kettle to medium-high heat. Add remaining onions, along with carrot and celery; sauté until softened, about 5 minutes. Add thyme, along with broth and chicken; simmer until vegetables are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about 5 minutes. Adjust seasonings, stir in parsley, and serve.
Moroccan Meat "Cigars"
Adapted from "The Book of Jewish Food" (Below makes 15, original recipe makes 32... just double the below for 32 cigars)
1 onion, chopped
2 tablespoons Peanut or Sunflower oil
1/2lb ground beef (we're using turkey)
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch of cayenne
Juice of 1/2 lemon
1 cup water
2 tablespoons finely chopped parsley
Philo dough, About 4-6 sheets
Make the filling:
Fry the onions in oil until soft. Add the meat and stirr until is changes color. Ad salt and pepper to taste, cinnamon, ginger, nutmeg, cayenne and lemon juice. Stir Well. Add 1 cup water and cook, covered for 30 minutes. remove lid toward the end to dry it out. Put mixture in a food processor until it's a soft paste. Stir in Parsley. Set aside to cool.
Make the cigars:
Cut each sheet of filo into 4 rectangles. Pile the rectangles on top of eachother so they don't dry out. Brush the top strip lislty with oil. Take a lump of the meat, smaller than a walnut, and press it into a sausage shape in your hand. Place it along one short end of a strip of filow 1 inch from the edge. roll it up like a cigarette, turning the ends in about a thired of the way to trap the filling, then continue to roll with the sides open. Repeat with the remainder of the strips
Bake:
Brush the tops with a little egg yolk mixed with a teaspoon of water will give them a more golden color. Bake at 325 for about 30 minutes or until crisp and golden.
Spinach and Feta Borekas
Adapted from "the Book of Jewish Food"
For the crust:
1 recipe basic pie dough (see below)
1 egg yolk mixed with 1 teaspooon water
For the filling:
1lb frozed chipped spinach, thawed (we used fresh spinach, steamed and squeezed.
2 eggs, lightly beaten
1/2lb feta cheese, mashed
4 tablespoons grated Parmesan
Salt and pepper
Make the filling:
Drain the spinach in a colander and press all the water out. mix with the rest of the filling ingredients.
For the Pie Dough:
1/2 cup grapeseed oil
4oz unsalted butter
1/2 cup water
1/2 teaspoon salt
3 2/3 cup flour
2 Tablespoons sesame seeds (optional, for the tops)
Heat the oil and butter in a pan over low heat until the butter melts. Add the water and salt and beat well. add the flour gradually- enough to make a soft, greasy dough that hold together in a ball, stiring with a fork to begin with, then working it in with your hand. dough should be handled as little as possible. Leave it to rest, covered in plastic wrap, at room temperature for 20 minutes.
1. Take walnut-sized lumps and roll each into a little ball. Press and squash between your palms and pull into a 4-inch round. Put a teaspoon of filling in the middle of each round and fold the dough over the filling into a half moon. Pinch the edges firmly togeter to seal.
2. Place the pies on oiled trays. Brush with egg yolk mixture and sprinkle with sesames seeds. Bake at 350 for 30 minutes.
Turkey Burgers
Adapted from Cooks Illustrated, July 2008
Ingredients for 4 burgers (I will cut it in half for dinner for two)
1 pound lean ground turkey
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup ricotta cheese
2 teaspoons Dijon mustard
1 tablespoon vegetable oil or canola oil
Instructions
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 skillet (preferably cast-iron or stainless steel with an aluminum core) 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. Reduce heat to low, position cover slightly ajar on pan to allow steam to escape, and continue to cook 8 to 10 minutes longer, flipping burgers if necessary to promote deep browning, until center is completely cooked. Remove from pan and serve immediately.
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