2 cups basmati rice
4 tablespoons butter
1 medium-size onion, chopped
1 clove garlic, minced
1 teaspoon garam masala
salt & freshly ground black pepper, to taste
4 cups vegetable broth
I just throw all the ingredients in my rice cooker and press START. But the original recipe tells you how to cook it if you don't have a rice cooker:
Preheat oven to 350°F. In a medium stove-to-oven pot melt butter over medium heat. Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened. Add rice and stir until well coated. Add vegetable stock, salt and pepper to taste. Bring to a boil. Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes. Let stand, covered for 5 minutes before serving.
Recipe from Recipezaar.com
11/18/09
Chocolate Chip Pie
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Recipe originally from allrecipes.com.
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Recipe originally from allrecipes.com.
11/14/09
Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste
Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste
Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.
Jill's Fabulous Beef Vegetable Soup
1 meaty soup bone (or substitute 1 lb of stew beef)
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
4 qts water
1 TBSP salt
Cook one hour, skim off fat.
Add:
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, peeled and cut in 3" slices
2 stalks celery, coarsely cut
1/4 medium green pepper, chopped
16 oz can diced tomatoes
Cook, covered, for 30 minutes.
Add:
1/2 pkg frozen green beans
1/2 pkg frozen peas
12 oz can corn
2-3 potatoes, peeled and cubed
2 tsp dry parsley (or 2 TBSP fresh)
3/4 cup ketchup
1/2 tsp cloves (it sounds weird, but is the secret ingredient!)
1 tsp sugar
1 tsp salt
1/4 tsp pepper
You may want to add 1/2 cup barley at this time.
Simmer, covered, for 3 1/2 hours. Taste for seasonings. Remove meat from bone and return meat to soup.
Tzatziki Sauce
1/2 cup cucumber, peeled and shredded
1 tsp salt
1 cup yogurt
1/4 cup sour cream
1 TBSP lemon juice
1/2 TBSP rice wine vinegar
1 tsp olive oil
1 tsp dill
1/2 tsp greek seasoning
black pepper to taste
Combine all ingredients and chill at least 1 hour before serving.
1 tsp salt
1 cup yogurt
1/4 cup sour cream
1 TBSP lemon juice
1/2 TBSP rice wine vinegar
1 tsp olive oil
1 tsp dill
1/2 tsp greek seasoning
black pepper to taste
Combine all ingredients and chill at least 1 hour before serving.
Chicken Gyros
3 chicken breasts, cut into 1/2" strips
2 TBSP ketchup
2 TBSP olive oil
1 1/2 tsp white vinegar
1 tsp oregano
1 tsp mustard powder
1 1/2 tsp curry powder
Combine sauce ingredients and mix with chicken strips. Broil 15 minutes or until chicken tests done.
2 TBSP ketchup
2 TBSP olive oil
1 1/2 tsp white vinegar
1 tsp oregano
1 tsp mustard powder
1 1/2 tsp curry powder
Combine sauce ingredients and mix with chicken strips. Broil 15 minutes or until chicken tests done.
Taco Style Lentils and Rice
From Hillbillyhousewife.com. My boys actually will eat lentils when I serve them this way!
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Black Bean and Pumpkin Soup
In a blender, puree
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
Blueberry Crumb Pie
1 (9 inch) unbaked pie crust
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
3/4 cup white sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
2/3 cup packed brown sugar
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C).
Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.
Chicken Makhani--Indian Butter Chicken
2 lbs boneless, skinless chicken breasts, cut into 1" pieces
2 TBSP lemon juice
1 TBSP chili powder
1 TBSP butter
1 TBSP olive oil
1 onion, thinly sliced
1 TBSP miinced garlic
1 TBSP garam masala
1 TBSP ginger paste (minced ginger)
2 cups tomato puree(or tomato sauce)
1 TBSP chili powder
salt to taste
2 TBSP butter
1/2 cup heavy cream or evaporated milk
In medium bowl place chicken, lemon juice, and chili powder. Toss to coat and set aside.
In heavy skillet, cook onion and garlic in 1 TBSP butter and 1 TBSP olive oil. Add remaining spices, tomato puree, and 2 TBSP butter and simmer for 10 minutes.
Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or evaporated milk and serve over hot cooked rice. Serves 4-6.
2 TBSP lemon juice
1 TBSP chili powder
1 TBSP butter
1 TBSP olive oil
1 onion, thinly sliced
1 TBSP miinced garlic
1 TBSP garam masala
1 TBSP ginger paste (minced ginger)
2 cups tomato puree(or tomato sauce)
1 TBSP chili powder
salt to taste
2 TBSP butter
1/2 cup heavy cream or evaporated milk
In medium bowl place chicken, lemon juice, and chili powder. Toss to coat and set aside.
In heavy skillet, cook onion and garlic in 1 TBSP butter and 1 TBSP olive oil. Add remaining spices, tomato puree, and 2 TBSP butter and simmer for 10 minutes.
Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or evaporated milk and serve over hot cooked rice. Serves 4-6.
Barley "Risotto"
1/2 cup finely chopped onion
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas, thawed
1/2 cup pecans, toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest
In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.
Real Tabbooleh
1/2 cup bulgur , fine or medium grain, rinsed under running water and drained
1/3 cup lemon juice (from 2 lemons)
1/3 cup olive oil
Table salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)
Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.
1/3 cup lemon juice (from 2 lemons)
1/3 cup olive oil
Table salt
1/8 teaspoon cayenne pepper
2 cups minced fresh parsley leaves
2 medium tomatoes , halved, seeded, and cut into very small dice
4 medium scallions , green and white parts, minced
2 tablespoons minced fresh mint leaves (or 1 rounded teaspoon dried mint)
Mix bulgur wheat with 1/4 cup of the lemon juice in medium bowl; set aside until grains are tender and fluffy, 20 to 40 minutes,depending on age and type of bulgur.
Mix remaining lemon juice, olive oil, salt to taste and red pepper, if desired. Mix bulgur, parsley, tomatoes, scallions, and mint; add dressing and toss to combine. Cover and refrigerate to let flavors blend, 1 to 2 hours. Serve.
No-Chill Gingerbread Cookies
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Triple Coconut Macaroons
From Cook's Illustrated, Jan. 2000
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.
Ingredients
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.
Ingredients
1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Butternut Ravioli Stew
2 TBSP butter
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half
In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
Meanwhile, cook the ravioli to package directions. Drain and set aside.
In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
2 onions, chopped
3 lbs butternut squash--stab, microwave to soften, peel, deseed and cube
1/2 cup white wine
3 cans chicken broth
1 pinch cayenne
1 pinch ginger
1 lb frozen cheese ravioli
salt and pepper
3/4 cup low fat cream cheese (Neufchatel)
3/4 cup half and half
In a soup pot, heat butter over med-high heat. When hot and melted, add onions and saute until translucent. Add the squash, wine and chicken broth. Add the spices. Reduce heat and simmer for 10 minutes.
Meanwhile, cook the ravioli to package directions. Drain and set aside.
In a blender, blend half the stew and all the cream cheese to a smooth consistency. Add back into stew. Now add ravioli and carefully incorporate in. Add half and half, heat till almost a simmer, correct seasoning if necessary and serve.
Florie's Apple Pie
From Florie Lee
3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie
In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.
3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie
In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.
African Sweet Potato Stew with Red Beans
2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
Avgolemono Soup
Charity says "The soup is really good if you add a little bit of pepper to it while cooking... and then freshly ground on top when served in the bowl."
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
8 cups chicken broth
1 cup rice (we use orzo)
4 eggs, separated
3/4 cup lemon juice
salt and pepper
To chicken broth, add salt and rice. Brint to a boil. Cover. Simmer for 20 minutes.
In a bowl, beat egg whites until. Add yolks. Beat well. Slowly add lemon juice, beating continuously. Without stopping your beating, slowly add 2 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and rice. Stir over heat. Do not boil.
Dolmades
From Charity
1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water
Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.
Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.
1 jar grape leaves
3 large onions, finely chopped
1 c. olive oil
2 1/2 tsp. mint
1 1/2 tsp. dill
8 scallions, chopped
1/4 c. parsley, finely chopped
1 c. rice
1/2 c. water
Juice of 2 lemons
Salt and pepper to taste
1 c. boiling water
Wash grape leaves thoroughly. Drain and cut off stems. Saute onions in 1/2 cup olive oil. Add rice and mix well. Add mint, dill, scallions, parsley, 1/2 cup water, joice of 1 lemon, and salt and pepper to taste. Cook mixture about 10 minutes, until all liquid is absorbed. Remove from heat and cool.
Take one grape leaf at a time, shiny side down, and put 1 teaspoon of filling in center. Fold base up, then sides over and roll to end tip. Place some grape leaves on bottom of saucepan and place rolled grape leaves on top. Place seam side down. Arrange dolmades in layers. Combine 1 cup boiling water, 1/2 cup olive oild and joice of 1 lemon. Pour over domades. Place a heavy plate over them so they will not unroll. Cover saucepan and simmer for about 45 minutes. Serve cold with wedges of lemon.
Galatoboureko (custard pastry)
From Charity
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
Koulourakia (Butter Cookies)
From Charity
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
Gyro Sandwiches
From Charity
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Tomatoes, chopped
Onions, chopped
Shredded letuce
Shredded Cheddar cheese
Crumbled Feta cheese
Tzatziki sauce or plain yogurt
12 pita breads
Meat Filling:
1 large onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
2 lb. ground beef
5 Tbsp. ketchup
5 Tbsp. water
1 tsp. allspice
Salt and pepper
To serve, put out the tomatoes, onions, lettuce, cheeses, tzatziki sauce, and pita breads in separate dishes. Each person slits opening in pita bread and fills pocket with meat and choice of cheeses and vegetables, topped with tzatziki sauce.
Meat Filling: In a large skillet, saute onions and garlic in hot oil until tender. Add crumbled meat and brown. Drain off excess fat. Mix in remaining ingredients and simmer, uncovered, for 5-10 miutes over moderate heat.
Lemon Chicken
From Charity
AKA: Chicken A la Glekas - a recipe from Mrs. Glekas who used to attend dh's church when he grew up (St. Sophia)... Most of my recipes are from the same cookbook that contains this one (the one from St. Sophia church)
Chicken breasts... bone-in... skin on. About 4... or alternatively you can use a 2.5 (or so) split fryer.
Juice of 1/2 lemon. (actually... if breasts are big... or if chicken is big... we've found to use about 1 lemon for two breasts, but then... we like a lot of juice and if you do this, you may want some kind of built in rack in the pan for draining, so the bird isn't swimming and baking at the same time)
1/4 c. Wesson oil
1 t salt
1 t pepper
1 Tbsp oregano
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mixture on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle the oil and lemon joice on top of chicken. Bake at 450 for 25 minutes or until golden brown. Turn chicken on the other side. Continue baking at 450 for another 15-20 minutes. Add 1/4 cup water to pan drippings. Serve hot
Another thing we like to do is to make orzo (rice pasta) with this for a bed to serve the chicken on... and the drippings taste wonderful over the pasta!
This also goes well with Greek salad and green veggies.
AKA: Chicken A la Glekas - a recipe from Mrs. Glekas who used to attend dh's church when he grew up (St. Sophia)... Most of my recipes are from the same cookbook that contains this one (the one from St. Sophia church)
Chicken breasts... bone-in... skin on. About 4... or alternatively you can use a 2.5 (or so) split fryer.
Juice of 1/2 lemon. (actually... if breasts are big... or if chicken is big... we've found to use about 1 lemon for two breasts, but then... we like a lot of juice and if you do this, you may want some kind of built in rack in the pan for draining, so the bird isn't swimming and baking at the same time)
1/4 c. Wesson oil
1 t salt
1 t pepper
1 Tbsp oregano
Rinse and clean chicken; dry with paper towels. Mix salt, pepper and oregano together. Rub seasoning mixture on both sides of chicken. Place chicken in a roasting pan with the skin up. Sprinkle the oil and lemon joice on top of chicken. Bake at 450 for 25 minutes or until golden brown. Turn chicken on the other side. Continue baking at 450 for another 15-20 minutes. Add 1/4 cup water to pan drippings. Serve hot
Another thing we like to do is to make orzo (rice pasta) with this for a bed to serve the chicken on... and the drippings taste wonderful over the pasta!
This also goes well with Greek salad and green veggies.
Keftedes--Greek meatballs
From Charity
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
2 eggs
2 lb. ground beef or lamb (we've done a combo and it is pretty good)
1 T salt
1 t pepper
2 cloves of garlic
1 c. onions
1/2 bunch parsley or mint
1 c. seasoned bread crumbs
8 slices bread
1/4 c. grated cheese (of your choice)
2 T oil
Chop garlic, onions, bread, and parsley (food processor works great). Place in a bowl and add eggs, hamburger, salt, pepper, bread crumbs, cheese and oil and mix well. Shape small meatballs and place on baking pan at 400 degrees until brown (about 25-30 minutes)
Pita Bread
5-6 c. flour*
1 package dry yeast
2 c. water
2 T sugar
2 t salt
Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.
Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.
Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.
*Spoon flour into dry measuring cup. Do not scoop.
If self-rising flour is used, omit salt.
1 package dry yeast
2 c. water
2 T sugar
2 t salt
Stir together 2 cups flour and yeast. Heat water, sugar and salt over low heat only until warm, stirring to blend. Add liquid indredients to flour mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add 1 cup flour and beat 1 minute on medium speed or 150 strokes by hand. Stir in more flour to make moderately stiff dough.
Turn onto lighly floured surface and knead until smooth and satiny, about 18-20 minutes. Divide into 18 portions. Roll each to 3-inch circle. Place on lightly greased baking shceet and let rise in warm place (80-85 degrees) until coubled, about 45 minutes.
Bake on middle shelf of preheated 500 degree oven, 10-12 minutes or until lightly browned. Cool. Split and insert favorite sandwich filling or, if desired cut in wedges.
*Spoon flour into dry measuring cup. Do not scoop.
If self-rising flour is used, omit salt.
Microwave Brownies
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup baking cocoa
Cream butter and sugar together. Beat in eggs, one at a time, until well incorporated. Stir in vanilla. Sift flour and cocoa together and fold in to butter mixture.
Butter a 10-inch pie plate and sprinkle all over with sugar. Pour in brownie mixture. Microwave on high until top is just dry and center is set--about 5 minutes. Let sit for 10 minutes before serving.
1/2 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup baking cocoa
Cream butter and sugar together. Beat in eggs, one at a time, until well incorporated. Stir in vanilla. Sift flour and cocoa together and fold in to butter mixture.
Butter a 10-inch pie plate and sprinkle all over with sugar. Pour in brownie mixture. Microwave on high until top is just dry and center is set--about 5 minutes. Let sit for 10 minutes before serving.
Forest Floor Salad
I call this Forest Floor Salad because the first time I brought it to a Thanksgiving meal, my relatives said it looked like I had gone out into the woods and scraped stuff off the ground into my bowl. However, after the meal was finished my mother and her sisters sat down with the bowl in between them and polished off the remaining salad while they talked and laughed. So, don't let the looks deceive you; this is a great salad!
1 lb wild rice
For vinaigrette:
1/4 cup fresh orange juice
1 TBSP orange zest
3 TBSP balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1/3 cup extra-virgin olive oil
3 cups cooked white rice
2 cups chopped pecans, toasted (or 1 cup pecans, 1 cup slivered almonds or pine nuts)
1 1/4 cup chopped flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
1/4 cup finely chopped red onion or green onion tops
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 to 60 minutes.
Make vinaigrette while wild rice is simmering. Whisk together juice, vinegar, mustard and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Assemble salad: Rinse cooked wild rice in sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, onion, and salt and pepper to taste.
Salad keeps, covered and chilled, for 3 days. Serves 12
1 lb wild rice
For vinaigrette:
1/4 cup fresh orange juice
1 TBSP orange zest
3 TBSP balsamic vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1/3 cup extra-virgin olive oil
3 cups cooked white rice
2 cups chopped pecans, toasted (or 1 cup pecans, 1 cup slivered almonds or pine nuts)
1 1/4 cup chopped flat-leaf parsley
3/4 cup dried apricots, thinly sliced
3/4 cup dried cranberries
1/4 cup finely chopped red onion or green onion tops
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 to 60 minutes.
Make vinaigrette while wild rice is simmering. Whisk together juice, vinegar, mustard and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.
Assemble salad: Rinse cooked wild rice in sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, onion, and salt and pepper to taste.
Salad keeps, covered and chilled, for 3 days. Serves 12
Honey French Dressing
1/2 cup ketchup
1/2 cup honey
1/2 cup chopped onion
1/3 cup cider vinegar
1/4 cup apricot nectar (I use 2-3 dried apricots and some hot water)
3 garlic cloves, minced
1 tsp paprika
1/4 tsp celery seed
1/4 tsp salt
1/3 cup canola oil
In a blender or food processor, combine first nine ingredients; cover and process until blended. While processing, add oil in steady stream. Process until thickened. Store in refrigerator. Yield: 2 cups. WW Points: 2 per serving
Recipe from Taste of Home Light and Tasty Aug/Sept 2003
1/2 cup honey
1/2 cup chopped onion
1/3 cup cider vinegar
1/4 cup apricot nectar (I use 2-3 dried apricots and some hot water)
3 garlic cloves, minced
1 tsp paprika
1/4 tsp celery seed
1/4 tsp salt
1/3 cup canola oil
In a blender or food processor, combine first nine ingredients; cover and process until blended. While processing, add oil in steady stream. Process until thickened. Store in refrigerator. Yield: 2 cups. WW Points: 2 per serving
Recipe from Taste of Home Light and Tasty Aug/Sept 2003
Balsamic Glazed Chicken
6 boneless, skinless chicken breast halves
1 TBSP vegetable oil
1/2 tsp pepper
3 garlic cloves, chopped
1 1/2 TBSP tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 TBSP honey
4 TBSP green onion tops, thinly sliced, for garnish
In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to med-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to 1 cup. Return chicken to pan, reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops.
Serves 6. WW points per serving: 3
Recipe from www.3fatchicks.com
1 TBSP vegetable oil
1/2 tsp pepper
3 garlic cloves, chopped
1 1/2 TBSP tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 TBSP honey
4 TBSP green onion tops, thinly sliced, for garnish
In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.
Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to med-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to 1 cup. Return chicken to pan, reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops.
Serves 6. WW points per serving: 3
Recipe from www.3fatchicks.com
Anise-Almond Biscotti
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
From Bon Appetit December 1999
Cranberry and White Chocolate Biscotti
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
From Bon Apetit December, 1998
Tomato-Chicken Stew
Serves 10--freeze some for another meal
2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas
Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.
2 lbs boneless, skinless chicken breast halves, cut into bite-size pieces
1 cup onion, chopped
1/2 cup celery, sliced
1 cup carrots, thinly sliced
1 tsp paprika
1/2 tsp sage
1/2 tsp thyme
2 tsp garlic powder
salt and pepper to taste
3 1/2 cups chicken broth
1 6-oz can tomato paste
3 TBSP cornstarch
1/2 cup water
2 cups frozen peas
Combine all ingredients except cornstarch, peas, and water in a crock pot. Cover and cook onlow for 6 to 8 hours or on high for 4 to 5 hours. Thirty minutes before serving, combine water and cornstarch in a small bowl. Add cornstarch mixture and peas to crock pot. Stir well. Cover and cook on high an additional 30 minutes.
Red Lobster Cheese Biscuit
2 cups Bisquick
1/2 cup cold water
3/4 cup sharp cheddar, grated
2 TBSP melted butter
1/4 tsp garlic salt or powder
1 tsp parsley flakes
1/4 tsp Italian seasoning
Preheat oven to 450 degrees. Mix Bisquick, water, and cheese. Drop by spoonfuls onto greased baking sheet (makes about 12). Bake for 8-10 minutes. After baking, while hot, brush on melted butter mixed with seasonings. Serve hot.
1/2 cup cold water
3/4 cup sharp cheddar, grated
2 TBSP melted butter
1/4 tsp garlic salt or powder
1 tsp parsley flakes
1/4 tsp Italian seasoning
Preheat oven to 450 degrees. Mix Bisquick, water, and cheese. Drop by spoonfuls onto greased baking sheet (makes about 12). Bake for 8-10 minutes. After baking, while hot, brush on melted butter mixed with seasonings. Serve hot.
Cracker Barrel Hash Browns
2 lbs frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups grated Colby cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions, and cheese. Gently mix in the potatoes and our into prepared pan. Bake uncovered at 350 degrees for 35 minutes.
Works well in crock pot too.
1/2 cup butter, melted
1 tsp salt
1/2 tsp black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups grated Colby cheese
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Combine soup, butter, salt, pepper, onions, and cheese. Gently mix in the potatoes and our into prepared pan. Bake uncovered at 350 degrees for 35 minutes.
Works well in crock pot too.
Butter Cookies
Published as Glazed Butter Cookies--Cook's Illustrated Nov, 2003
2 1/2 cup flour
3/4 cup superfine sugar (put regular sugar in blender for 20 seconds)
1/4 tsp salt
16 TBSP butter (2 sticks) cut into 16 pieces, at cool room temperature
2 tsp vanilla
2 TBSP cream cheese, at room temperature
Glaze:
1 TBSP cream cheese, at room temperature
3 TBSP milk
1 1/2 cup powdered sugar
For the cookies:
Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
2 1/2 cup flour
3/4 cup superfine sugar (put regular sugar in blender for 20 seconds)
1/4 tsp salt
16 TBSP butter (2 sticks) cut into 16 pieces, at cool room temperature
2 tsp vanilla
2 TBSP cream cheese, at room temperature
Glaze:
1 TBSP cream cheese, at room temperature
3 TBSP milk
1 1/2 cup powdered sugar
For the cookies:
In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
Adjust oven rack to middle position; heat oven to 375 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on wire rack to room temperature.
For the glazeWhisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily. Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
Spicy Sweet Potato Fries
3 large sweet potatoes, cut in wedges
3 tsp olive oil
1 1/2 tsp black pepper
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp salt
Toss potato wedges with olive oil. Combine spices and toss with oiled potato wedges. Bake on large baking sheet coated with non-stick spray at 450 degree oven for 12-15 minutes, until brown on outside and soft on inside.
3 tsp olive oil
1 1/2 tsp black pepper
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp salt
Toss potato wedges with olive oil. Combine spices and toss with oiled potato wedges. Bake on large baking sheet coated with non-stick spray at 450 degree oven for 12-15 minutes, until brown on outside and soft on inside.
Easy Black Forest Torte
1 bag mini marshmallows
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles
Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.
Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.
Let cool. Ice with cool whip and decorate with holiday sprinkles.
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles
Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.
Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.
Let cool. Ice with cool whip and decorate with holiday sprinkles.
Two Ingredient Fudge
Melt together:
16 oz. container of frosting
1 bag (10.5 oz) chips
Drop into mini-muffin containers & let cool.
You can use any combo you wish--
chocolate frosting and cinnamon chips
cherry frosting and chocolate chips
chocolate frosting and peanut butter chips
vanilla frosting and chocolate-mint chips
16 oz. container of frosting
1 bag (10.5 oz) chips
Drop into mini-muffin containers & let cool.
You can use any combo you wish--
chocolate frosting and cinnamon chips
cherry frosting and chocolate chips
chocolate frosting and peanut butter chips
vanilla frosting and chocolate-mint chips
Golden Fish Sticks
2 1/2 TBSP regular or low-fat mayonnaise
1 1/2 TBSP sweet pickle relish
3 tsp fresh lemon juice
2 1/2 cups cornflakes
2 tsp grated lemon peel
2 TBSP butter, melted
3/4 lb white fish fillets (like orange roughy), cut crosswise into 3/4 inch strips
Position rack in top third of oven and preheat to 500 degrees.
Mix mayonnaise, relish, and 1 1/2 tsp lemon juice in small bowl--this is your tartar sauce. Season to taste with salt and pepper.
Crush cornflakes until coarse crumbs. Transfer to bowl and mix in lemon peel. Mix butter and remaining 1 1/2 tsp lemon juice in small bowl.
Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
2 servings, can be doubled.
1 1/2 TBSP sweet pickle relish
3 tsp fresh lemon juice
2 1/2 cups cornflakes
2 tsp grated lemon peel
2 TBSP butter, melted
3/4 lb white fish fillets (like orange roughy), cut crosswise into 3/4 inch strips
Position rack in top third of oven and preheat to 500 degrees.
Mix mayonnaise, relish, and 1 1/2 tsp lemon juice in small bowl--this is your tartar sauce. Season to taste with salt and pepper.
Crush cornflakes until coarse crumbs. Transfer to bowl and mix in lemon peel. Mix butter and remaining 1 1/2 tsp lemon juice in small bowl.
Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
2 servings, can be doubled.
11/9/09
Best Make-Ahead Pie Crust
Makes 4 pie crusts--from Jill the moderator on SL
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.
Old-Fashioned Fudge Pie
Recipe courtesy Paula Deen
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.
11/2/09
Gingerbread Caramel Corn
INGREDIENTS:
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings
Microwave Version: Put popcorn into a clean paper grocery bag. Pour on caramel, close bag and shake. Microwave for 4 1/2 minutes, removing the bag to shake it every 45 seconds.
From Deb_W at SL
- 15 cups popped corn
- 1/2 tsp. salt
- 1 cup butter
- 2 cups packed brown sugar
- 1/4 cup corn syrup
- 1/4 cup light molasses
- 1 Tbsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings
Microwave Version: Put popcorn into a clean paper grocery bag. Pour on caramel, close bag and shake. Microwave for 4 1/2 minutes, removing the bag to shake it every 45 seconds.
From Deb_W at SL
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