1/2 pound rigatoni (1⁄2 box)
1 bunch broccoli, cut into florets
3 tablespoons olive oil
kosher salt and black pepper
1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces
1/4 cup grated Parmesan (1 ounce)
red pepper flakes, to taste
Cook the pasta according to the package directions.
While pasta cooks, thoroughly brown sausage in the olive oil. Remove from pan. Deglaze the pan with 1/2 cup pasta water. Add broccoli. Cook broccoli over medium heat, 3 minutes or until crisp tender, adding more water if necessary.
Return sausage and pasta to pan. Top with Parmesan and red pepper flakes.
Sunday, January 23, 2011
Easy Chicken Soup
3 cups water
1 package ramen noodles, chicken flavor
2 cups cooked cut up chicken
1 bundle swiss chard
1 medium carrot, thinly sliced into rounds
1 teaspoon sesame oil
Heat water to boiling in a saucepan. Break up noodles, reserving seasoning packet. Stir noodles, chicken, and carrots into water. Return to boil. Boil 5 minutes, stirring occasionally.
Stir in chard, sesame oil, and seasoning packet. Serve immediately.
--Adapted from Betty Crocker Quick and Easy cookbook
1 package ramen noodles, chicken flavor
2 cups cooked cut up chicken
1 bundle swiss chard
1 medium carrot, thinly sliced into rounds
1 teaspoon sesame oil
Heat water to boiling in a saucepan. Break up noodles, reserving seasoning packet. Stir noodles, chicken, and carrots into water. Return to boil. Boil 5 minutes, stirring occasionally.
Stir in chard, sesame oil, and seasoning packet. Serve immediately.
--Adapted from Betty Crocker Quick and Easy cookbook
Spiced Pork and Sweet Potato Stew
2 1/2 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
kosher salt and black pepper
5 green onions, sliced
2 cups low-sodium chicken broth
1/3 cup apricot preserves
1 tablespoon cider vinegar
2 tablespoons cornstarch
1 15-ounce can chickpeas, rinsed
1 medium sweet potato, peeled and sliced thin
cooked couscous, sliced scallions, and chopped roasted almonds, for serving
In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.
In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and sweet potatoes. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.
--Adapted from Real Simple
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
kosher salt and black pepper
5 green onions, sliced
2 cups low-sodium chicken broth
1/3 cup apricot preserves
1 tablespoon cider vinegar
2 tablespoons cornstarch
1 15-ounce can chickpeas, rinsed
1 medium sweet potato, peeled and sliced thin
cooked couscous, sliced scallions, and chopped roasted almonds, for serving
In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.
In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and sweet potatoes. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.
--Adapted from Real Simple
Meatballs with Couscous and Feta
1 pound ground lamb or beef
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1/4 cup sliced green onions
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled
Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped green onion, ½ teaspoon salt, and ¼ teaspoon pepper.
Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Meanwhile, place the couscous in a bowl. Add 1 cup boiling water, cover, and let sit for 5 minutes. Fluff with a fork.
In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
Serve the couscous with the meatballs, tomatoes, cucumber, Feta. Drizzle with the dressing.
--Adapted from Real Simple
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1/4 cup sliced green onions
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled
Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped green onion, ½ teaspoon salt, and ¼ teaspoon pepper.
Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Meanwhile, place the couscous in a bowl. Add 1 cup boiling water, cover, and let sit for 5 minutes. Fluff with a fork.
In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.
Serve the couscous with the meatballs, tomatoes, cucumber, Feta. Drizzle with the dressing.
--Adapted from Real Simple
Sweet Potato and Brie Flatbread
4 pieces Naan or other premade flatbread
1 medium sweet potato, peeled, halved, and thinly sliced
4 green onions, thinly sliced
8 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and black pepper
4 ounces Brie, sliced
Heat oven to 425° F.
In a medium bowl, toss the sweet potato, shallots, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Scatter the potato mixture over the flatbread and top with the Brie. Bake until golden brown and crisp, 15 to 20 minutes.
--Adapted from Real Simple
1 medium sweet potato, peeled, halved, and thinly sliced
4 green onions, thinly sliced
8 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and black pepper
4 ounces Brie, sliced
Heat oven to 425° F.
In a medium bowl, toss the sweet potato, shallots, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Scatter the potato mixture over the flatbread and top with the Brie. Bake until golden brown and crisp, 15 to 20 minutes.
--Adapted from Real Simple
Sugar Cookies
The best sugar cookie recipe ever, courtesy of Alton Brown.
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
--Adapted from Alton Brown
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
--Adapted from Alton Brown
Spaghetti Pie
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
--Adapted from Cooking Light magazine
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
--Adapted from Cooking Light magazine
Sunday, December 12, 2010
Pecan-crusted Tilapia
1/4 cup pecan halves
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil, divided
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.
--Adapted from Cooking Light magazine
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil, divided
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.
--Adapted from Cooking Light magazine
Mushroom and Potato Soup with Smoked Paprika
2 ounces dried porcini mushrooms
1 1/2 pounds fresh button mushrooms
3 tablespoons olive oil
1/2 cup green onion, chopped
1 1/2 teaspoons salt
3 ounces bacon, chopped
1 tablespoon smoked paprika (pimentón)
1 cup dry white wine
2 cups chicken broth
3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
Salt and freshly ground black pepper
6 to 8 tbsp. crème fraîche or sour cream
1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely chop porcini and add to stems and caps. Reserve soaking liquid.
3. Heat olive oil in a large pot over medium-high heat and add paprika, bacon, and onions and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
4. Add wine and cook until liquid is reduced by half, about 3 minutes. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
5. Season with salt and pepper to taste. Serve hot, with a dollop of crème fraîche.
--Adapted from Cooking Light magazine
1 1/2 pounds fresh button mushrooms
3 tablespoons olive oil
1/2 cup green onion, chopped
1 1/2 teaspoons salt
3 ounces bacon, chopped
1 tablespoon smoked paprika (pimentón)
1 cup dry white wine
2 cups chicken broth
3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
Salt and freshly ground black pepper
6 to 8 tbsp. crème fraîche or sour cream
1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.
2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely chop porcini and add to stems and caps. Reserve soaking liquid.
3. Heat olive oil in a large pot over medium-high heat and add paprika, bacon, and onions and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.
4. Add wine and cook until liquid is reduced by half, about 3 minutes. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
5. Season with salt and pepper to taste. Serve hot, with a dollop of crème fraîche.
--Adapted from Cooking Light magazine
Creamy Wild Rice Soup with Turkey
2 teaspoons butter or stick margarine
1 cup chopped carrot
1/2 cup chopped green onion
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
1/2 cups chopped turkey breast (1/2 pound)
1 cup uncooked wild rice (or 2 cups cooked wild rice)
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. (If using cooked rice, reduce cooking time to 30 minutes.)
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.
--Adapted from Cooking Light magazine
1 cup chopped carrot
1/2 cup chopped green onion
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
1/2 cups chopped turkey breast (1/2 pound)
1 cup uncooked wild rice (or 2 cups cooked wild rice)
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt
Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. (If using cooked rice, reduce cooking time to 30 minutes.)
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.
--Adapted from Cooking Light magazine
Spinach and Artichokes in Puff Pastry
1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture.
Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.
--Adapted from Southern Living magazine
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture.
Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.
--Adapted from Southern Living magazine
Southern Stir-Fry
1 cup cooked white rice
1 cup frozen whole kernel corn
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
Tabasco, to taste
1 can black-eyed peas, rinsed and drained
2 cups spinach leaves
Cook all ingredients, except spinach, in skillet, stirring occasionally, until hot. Stir in spinach. Cook until spinach begins to wilt.
--Adapted from Betty Crocker Quick and Easy Cookbook
1 cup frozen whole kernel corn
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
Tabasco, to taste
1 can black-eyed peas, rinsed and drained
2 cups spinach leaves
Cook all ingredients, except spinach, in skillet, stirring occasionally, until hot. Stir in spinach. Cook until spinach begins to wilt.
--Adapted from Betty Crocker Quick and Easy Cookbook
Creamy Corn and Garlic Risotto
4 cups chicken broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cups frozen whole kernel corn
1/2 cup Parmesan cheese
1/3 cup shredded mozzarella cheese
Cook as risotto. Add corn in middle of process. Stir in cheese at end.
--Adapted from Betty Crocker Quick and Easy Cookbook
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cups frozen whole kernel corn
1/2 cup Parmesan cheese
1/3 cup shredded mozzarella cheese
Cook as risotto. Add corn in middle of process. Stir in cheese at end.
--Adapted from Betty Crocker Quick and Easy Cookbook
Ravioli in Tomato Sauce
1 package refrigerated ravioli
I tablespoon olive oil
1 (8 oz) sliced mushrooms
1 can beef broth
1 can tomato paste
1/2 teaspoon fennel seed
1/2 teaspoon red pepper flakes
Cook ravioli.
Saute mushrooms in oil. Remove from pan. Stir together broth, tomato paste, fennel and red pepper. Bring to a boil, and simmer 5 minutes, or until broth is reduced by half and sauce is thickened.
Combine tomato sauce and ravioli.
I tablespoon olive oil
1 (8 oz) sliced mushrooms
1 can beef broth
1 can tomato paste
1/2 teaspoon fennel seed
1/2 teaspoon red pepper flakes
Cook ravioli.
Saute mushrooms in oil. Remove from pan. Stir together broth, tomato paste, fennel and red pepper. Bring to a boil, and simmer 5 minutes, or until broth is reduced by half and sauce is thickened.
Combine tomato sauce and ravioli.
Quick Apple Crisp
1 (15 oz) can apple pie filling
1/2 teaspoon freshly grated nutmeg
2 crunchy granola bars
ice cream
Spoon apple pie filling into 4 microwave safe dishes. Grate nutmeg into each. Microwave 2 minutes or until hot.
While apples cook, finely crush granola bars. It works best to crush them in the packages.
Top apples with granola crumbs and ice cream.
1/2 teaspoon freshly grated nutmeg
2 crunchy granola bars
ice cream
Spoon apple pie filling into 4 microwave safe dishes. Grate nutmeg into each. Microwave 2 minutes or until hot.
While apples cook, finely crush granola bars. It works best to crush them in the packages.
Top apples with granola crumbs and ice cream.
Honey Teriyaki Chicken with Pineapple Spears and Sesame Rice
2 cups water
1 tablespoon butter
1 teaspoon salt
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple, peeled and cored
Preheat a grill pan or large griddle over medium high heat. Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat.
Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions. While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears.
Grill pineapple, 1 to 2 minutes, basting with any leftover glaze.
1 tablespoon butter
1 teaspoon salt
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple, peeled and cored
Preheat a grill pan or large griddle over medium high heat. Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat.
Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions. While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears.
Grill pineapple, 1 to 2 minutes, basting with any leftover glaze.
Crispy Noodle Salad with Sweet and Sour Dressing
6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size (such as chow mein)
2 tablespoons sweet plum sauce (hoisin) or duck sauce
2 tablespoons rice wine vinegar
1/3 cup light oil, peanut, canola or vegetable oil
Salt and pepper
In a bowl, combine greens, bean sprouts, carrot, scallions, red bell pepper and half of the fried noodles.
Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
--Adapted from Rachel Ray
1 cup fresh bean spouts
1 cup shredded carrot
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size (such as chow mein)
2 tablespoons sweet plum sauce (hoisin) or duck sauce
2 tablespoons rice wine vinegar
1/3 cup light oil, peanut, canola or vegetable oil
Salt and pepper
In a bowl, combine greens, bean sprouts, carrot, scallions, red bell pepper and half of the fried noodles.
Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
--Adapted from Rachel Ray
Roasted Potatoes with Paprika Butter
3 pounds small red new potatoes
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper
Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender.
Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
--Adapted from Rachel Ray
1 tablespoon extra-virgin olive oil
1/2 stick butter
2 teaspoons sweet paprika
1/4 cup parsley leaves, chopped
Salt and pepper
Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender.
Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve.
--Adapted from Rachel Ray
Broiled Citrus Salad
2 quarts jarred citrus salad, drained
3 ounces Cointreau or other orange liqueur
1/3 cup brown sugar
Several sprigs fresh mint, for garnish
Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top.
Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
--Adapted from Rachel Ray
3 ounces Cointreau or other orange liqueur
1/3 cup brown sugar
Several sprigs fresh mint, for garnish
Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top.
Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
--Adapted from Rachel Ray
Saturday, December 11, 2010
Harvest Sweet Potato Pecan Pie Tarts
I made this in ramekins, rather than the phyllo cups. It was great.
1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Preheat oven to 350°.
Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
--Adapted from Cooking Light magazine
1 cup mashed cooked sweet potato
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white
2 (2.1-ounce) packages mini phyllo shells (such as Athens)
Preheat oven to 350°.
Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well.
Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well.
Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack.
--Adapted from Cooking Light magazine
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