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.
Saturday, April 7, 2012
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...
Subscribe to:
Posts (Atom)