Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
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
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, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.
Sloppy Joe-Stuffed Potatoes
Adapted from Oct. 2011 Food Network magazine
1 Vidalia onion, chopped
1 Green bell pepper, chopped
1lb ground turkey or beef
1 cup tomato sauce
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
1 teaspoon cumin
4 baked russet potatoes
1 cup shredded cheddar cheese (optional)
Saute onion and pepper in olive oil until soft. add ground turkey and brown. Add tomato sauce, water, brown sugar, cider vinegar and cumin. Simmer until thick. Spoon onto baked potatoes and garnish with cheese.
Sunday, November 27, 2011
Sunday, November 20, 2011
Cranberry Nut Bread, Potato and Leek Soup, Buttermilk-Brined Pork Loin, Multigrain Pancakes
This week is a short week because my Mother-in-Law is visiting for Thanksgiving. We plan on making pancakes the morning of T-giving, so I'm going to document the recipe I always use for my pancakes. I'm also making another jar of strawberry jam from a few weeks ago and we plan on having Chicken Burgers on Salad greens as well.
Cranberry Nut Bread
My own!
1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 teaspoon baking soda
3 oranges (squeeze them for juice, about 3/4 cup, and zest for 1Tbsp zest)
2 Tbsp vegetable oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsley chopped
1/2 cup chopped pecans (or any other nut)
Preheat Oven to 350 and butter a 9x5 loaf pan.
1. Mix flour, sugar, baking powder, baking soda and salt in a bowl.
2. Stir in juice, oil, zest and egg. Mix until well blended.
3. Stir in cranberries and nuts, then spread mixture evenly in pan.
4. Bake for 55 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then take the loaf out and cool completely.
Potato and Leek Soup
adapted from Cooks Illustrated, March 2010
4 leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups). Separate the dark green parts and cut into 2-inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsps (1/2 stick) unsalted butter
1 medium onion, chopped medium (about 1 cup)
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or 1/8 teaspoon ground thyme
1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces
1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish (Fried leeks, crisp bacon bits, a dollop of sour cream, or freshly chopped chives).
Buttermilk-Brined Pork Loin
Adapted from FabulousFoods.com Juloy 2007
3 cups buttermilk
2/3 cups kosher salt
1 tablespoon lemon zest
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage or 1 teaspoon dried
4 pork chops (each 1 1/4 to 1 1/2 inches thick and 8 to 12 ounces)
2 teaspoons freshly ground black pepper
flour for coating
3 tablespoons olive oil
1. To brine the pork chops: Pour the buttermilk into a plastic storage container or stainless steel bowl and stir in the salt until completely dissolved. Add the lemon zest, rosemary, and sage. Add the pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
2. Preheat the oven to 400° F.
3. Remove the chops from the brine and rinse off the buttermilk. Pat dry. Season generously with black pepper, and dredge each chop in the flour, shaking to remove the excess. Set the chops aside.
4. In a non-stick oven proof skillet large enough to hold all the chops, heat the oil over medium-high heat. Put the chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake the chops for about 15 minutes or until they are firm to the touch and/or register 145° F on an instant-read meat thermometer inserted in the middle of a chop.
5. Remove the chops to a platter and let rest 5 minutes before serving.
Multigrain Pancakes
Adapted from Food.com, July 2009
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1 cup buttermilk
2 tablespoons butter, melted
maple syrup, peanut butter, jam (whatever you want for a topping!)
1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Cranberry Nut Bread
My own!
1 cup whole wheat flour
1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 tsp salt
1/2 teaspoon baking soda
3 oranges (squeeze them for juice, about 3/4 cup, and zest for 1Tbsp zest)
2 Tbsp vegetable oil
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsley chopped
1/2 cup chopped pecans (or any other nut)
Preheat Oven to 350 and butter a 9x5 loaf pan.
1. Mix flour, sugar, baking powder, baking soda and salt in a bowl.
2. Stir in juice, oil, zest and egg. Mix until well blended.
3. Stir in cranberries and nuts, then spread mixture evenly in pan.
4. Bake for 55 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then take the loaf out and cool completely.
Potato and Leek Soup
adapted from Cooks Illustrated, March 2010
4 leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups). Separate the dark green parts and cut into 2-inch pieces
2 cups low-sodium chicken broth
2 cups water
4 tbsps (1/2 stick) unsalted butter
1 medium onion, chopped medium (about 1 cup)
1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 (4-inch) sprig fresh thyme or 1/8 teaspoon ground thyme
1 large slice sandwich bread, lightly toasted and torn into 1/2-inch pieces
1. Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
2. Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
3. Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
4. Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish (Fried leeks, crisp bacon bits, a dollop of sour cream, or freshly chopped chives).
Buttermilk-Brined Pork Loin
Adapted from FabulousFoods.com Juloy 2007
3 cups buttermilk
2/3 cups kosher salt
1 tablespoon lemon zest
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage or 1 teaspoon dried
4 pork chops (each 1 1/4 to 1 1/2 inches thick and 8 to 12 ounces)
2 teaspoons freshly ground black pepper
flour for coating
3 tablespoons olive oil
1. To brine the pork chops: Pour the buttermilk into a plastic storage container or stainless steel bowl and stir in the salt until completely dissolved. Add the lemon zest, rosemary, and sage. Add the pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
2. Preheat the oven to 400° F.
3. Remove the chops from the brine and rinse off the buttermilk. Pat dry. Season generously with black pepper, and dredge each chop in the flour, shaking to remove the excess. Set the chops aside.
4. In a non-stick oven proof skillet large enough to hold all the chops, heat the oil over medium-high heat. Put the chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake the chops for about 15 minutes or until they are firm to the touch and/or register 145° F on an instant-read meat thermometer inserted in the middle of a chop.
5. Remove the chops to a platter and let rest 5 minutes before serving.
Multigrain Pancakes
Adapted from Food.com, July 2009
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1 cup buttermilk
2 tablespoons butter, melted
maple syrup, peanut butter, jam (whatever you want for a topping!)
1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Sunday, November 13, 2011
Steak Sandwich with Grilled Onions, Split Pea and Ham Soup, Moroccan Meatballs
This week we're trying a couple new recipes, but since we both have cravings for some classics, we're revisiting a few things from earlier this year. Tater requested the Shrimp with Orzo salad and I want to do a Whole Roasted Chicken in a Skillet. We're also planning on having the FREAKING AWESOME Chicken Burgers for dinner one night this week.
Steak Sandwich with Grilled Onions
Adapted from GH.com recipe
1/4 cup(s) soy sauce
1/4 cup(s) balsamic vinegar
1 tablespoon(s) brown sugar
1 teaspoon(s) fresh thyme leaves
1/4 teaspoon(s) ground pepper
1 (1 1/4-pound) beef flank steak
1 medium (8-ounce) red onion, cut into 4 thick slices
2 Tablespoons Oil
8 slices toasted bread
2 medium ripe tomatoes, sliced (optional, but recommended!)
1 bunch arugula, tough stems discarded (optional)
Tater's homemade mayo (mmmmm)
Preheat oven to 350.
1. In large plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag and place on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
2. Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
3. Heat skilled on Medium-high and add the oil. Place steak and onion slices in skillet. Sear steak and onion 3-5 minutes on each side. Brush both with marinade once on each side turning both over once. Transfer steak to oven until cooked to done. (about 5-10 more minutes.)
4. Thinly slice steak diagonally across the grain. Put mayo on both slices of bread, top with cracked pepper. Arrange onions and steak on bread and spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining bread.
Split Pea and Ham Soup
Adapted from Cooks Illustrated, January 2011
Ingredients
2 tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through garlic press
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme (or 1/2 teaspoon of ground thyme)
2 bay leaves
2 medium carrots (optional), peeled and cut into 1/2-inch pieces
1 medium celery rib (optional), cut into 1/2-inch pieces (about 1 cup)
Table Salt and Ground Black Pepper
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery (optional); continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer. Take a potato masher and mash the peas to your liking. We like a thicker soup, so we mash as much as we can.
3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs (if using), bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.
Moroccan Meatballs
Adapted from About.com
1lb ground beef or turkey
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 1/3 cup long grain rice
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
4 or 5 saffron threads, crushed (optional)
1/2 teaspoon turmeric
2 cups low-sodium chicken stock
1 1/2 cups water
1. Mix the ground beef with the cumin, paprika, cinnamon, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend in 1/3 cup rice (uncooked). Shape into golf-ball sized meatballs.
2. In a Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté for a few minutes, until soft. Add the meatballs and brown them on all sides. Push the meatballs to the sides of the pan.
3. Add 1 cup of uncooked rice to the middle of the pan along with the parsley, saffron, turmeric and 1/2 teaspoon each of salt and pepper.
4. Add the chicken stock and water. Over medium-high heat, bring the liquids to a simmer. Cover the pan and reduce the heat to low. Simmer the meatballs and rice for 35 to 40 minutes, until most of the liquids are absorbed and the rice is tender. Halfway through cooking, gently turn over the meatballs and stir the rice.
Steak Sandwich with Grilled Onions
Adapted from GH.com recipe
1/4 cup(s) soy sauce
1/4 cup(s) balsamic vinegar
1 tablespoon(s) brown sugar
1 teaspoon(s) fresh thyme leaves
1/4 teaspoon(s) ground pepper
1 (1 1/4-pound) beef flank steak
1 medium (8-ounce) red onion, cut into 4 thick slices
2 Tablespoons Oil
8 slices toasted bread
2 medium ripe tomatoes, sliced (optional, but recommended!)
1 bunch arugula, tough stems discarded (optional)
Tater's homemade mayo (mmmmm)
Preheat oven to 350.
1. In large plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag and place on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
2. Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
3. Heat skilled on Medium-high and add the oil. Place steak and onion slices in skillet. Sear steak and onion 3-5 minutes on each side. Brush both with marinade once on each side turning both over once. Transfer steak to oven until cooked to done. (about 5-10 more minutes.)
4. Thinly slice steak diagonally across the grain. Put mayo on both slices of bread, top with cracked pepper. Arrange onions and steak on bread and spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining bread.
Split Pea and Ham Soup
Adapted from Cooks Illustrated, January 2011
Ingredients
2 tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
2 medium garlic cloves, minced or pressed through garlic press
7 cups water
1 ham steak (about 1 pound), skin removed, cut into quarters
3 slices thick-cut bacon
1 pound green split peas (about 2 cups), picked through and rinsed
2 sprigs fresh thyme (or 1/2 teaspoon of ground thyme)
2 bay leaves
2 medium carrots (optional), peeled and cut into 1/2-inch pieces
1 medium celery rib (optional), cut into 1/2-inch pieces (about 1 cup)
Table Salt and Ground Black Pepper
1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery (optional); continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer. Take a potato masher and mash the peas to your liking. We like a thicker soup, so we mash as much as we can.
3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs (if using), bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.
Moroccan Meatballs
Adapted from About.com
1lb ground beef or turkey
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1 1/3 cup long grain rice
2 tbsp butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons chopped fresh parsley
4 or 5 saffron threads, crushed (optional)
1/2 teaspoon turmeric
2 cups low-sodium chicken stock
1 1/2 cups water
1. Mix the ground beef with the cumin, paprika, cinnamon, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Blend in 1/3 cup rice (uncooked). Shape into golf-ball sized meatballs.
2. In a Dutch oven, melt the butter over medium-low heat. Add the onions and garlic and sauté for a few minutes, until soft. Add the meatballs and brown them on all sides. Push the meatballs to the sides of the pan.
3. Add 1 cup of uncooked rice to the middle of the pan along with the parsley, saffron, turmeric and 1/2 teaspoon each of salt and pepper.
4. Add the chicken stock and water. Over medium-high heat, bring the liquids to a simmer. Cover the pan and reduce the heat to low. Simmer the meatballs and rice for 35 to 40 minutes, until most of the liquids are absorbed and the rice is tender. Halfway through cooking, gently turn over the meatballs and stir the rice.
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