1 tsp freshly squeezed lemon juice
1 tsp finely chopped fresh flate leafed parsley
1/2 tsp freshly grated lemon zest
Freshly ground black pepper
Direction
in a large saucepan of boiling water cook beans until crisp-tender (about 2 minutes) and drain in a colander. In a bowl toss beans with lemon juice, parsley, zest, and pepper and season with salt
Per serving: 16 calories
Saturday, February 28, 2015
Saturday, February 21, 2015
Chicken with Lobster Sauce (Gourmet Group recipe)
serves 6-8
4 chicken boned chicken breasts
1/4 cup butter
2 T sherry
1 12 ox box fresh mushrooms, sliced
2 T flour
1 1/2 cups chicken stock
1 T tomato paste
salt and pepper to taste
2 10 oz packages frozen lobster tails
Season chicken with S & P. Heat butter in large skillet. Add chicken and brown until golden. Spoon sherry over chicken. Remove chicken and place in a shallow baking dish. Cover and bake at 300 for 1 hour. Add mushrooms to skillet and saute until tender. You may have to add a little more butter. Blend in flour and chicken stock. Simmer, stirring until thickened. Season with tomato paste, salt and pepper. Simmer 15 minutes. Meanwhile, prepare lobster tails buy removing shells and cutting into bite-sized pieces. Add lobster meat to sauce ad simmer until just heated through. Serve chicken on large platter topped with sauce, arranging lobster attractively on top.
4 chicken boned chicken breasts
1/4 cup butter
2 T sherry
1 12 ox box fresh mushrooms, sliced
2 T flour
1 1/2 cups chicken stock
1 T tomato paste
salt and pepper to taste
2 10 oz packages frozen lobster tails
Season chicken with S & P. Heat butter in large skillet. Add chicken and brown until golden. Spoon sherry over chicken. Remove chicken and place in a shallow baking dish. Cover and bake at 300 for 1 hour. Add mushrooms to skillet and saute until tender. You may have to add a little more butter. Blend in flour and chicken stock. Simmer, stirring until thickened. Season with tomato paste, salt and pepper. Simmer 15 minutes. Meanwhile, prepare lobster tails buy removing shells and cutting into bite-sized pieces. Add lobster meat to sauce ad simmer until just heated through. Serve chicken on large platter topped with sauce, arranging lobster attractively on top.
Roast Beef, Gravy Simple, Satisfying - Courant 2001
October 04, 2001 | By BILL DALEY and CHRISTOPHER PROSPERI
These are the times when we all crave familiar foods that bring a sense of comfort and warmth to the table. Think roast beef. The quintessential company dinner for generations of Americans, roast beef is a snap to cook. You just have to get the right cut, like a top round or a bottom round, and cook it in the oven until the desired degree of doneness. And despite all of the wellmeaning warnings out there, we still want our roast beef rare, or medium rare at most.
Our method calls for an initial period of hightemp roasting at 450 degrees to help ``seal'' in the meat's juices, then the thermostat gets turned down to 350 degrees for the rest of the cooking. A 3pound top round roast is ready in just a little more than one hour.
We like rubbing the roast with minced garlic, kosher salt and black pepper. Seasoning gives each thin slice of cooked meat a little extra spark. While this recipe is for beef, the same principles apply to a roast lamb or roast pork. Use a heavyduty roasting pan or anything ovenproof with a heavy bottom. You'll want to turn the caramelized juices left in the pan into a gravy, and these juices could burn if the pan is too flimsy. You also want a roasting pan with at least an inch high rim all around to contain splatters.
Some folks roast their meats on a rack that fits into the pan. Lifting the meat up off the bottom of the pan is important because it allows the heat to circulate better and promotes more even cooking. Don't worry if you don't have a rack. Do what we do and rest the meat on a bed of sliced onions. Again, the onions perfume the meat as it cooks and lend flavor to the gravy.
One nice thing about a roast beef is that cooking times don't have to be too exact. You should time your roast so it's ready about a half-hour before dinner. That rest will give the meat time to ``relax' ' and redistribute the juices.
Use that resting time to prepare the gravy. You can use whatever thickeners you like, from the traditional flour and fat mixture known as a roux to cornstarch mixed in water. Serve the roast beef with whatever side dishes are traditional in your family . Mashed or baked potatoes, green beans and hot buttered rolls are classic accompaniments.
BASICS ROAST BEEF * 3 pound top round roast * 1 tablespoon kosher salt * 1/4 teaspoon ground pepper * 7 garlic cloves, for about 2 tablespoons chopped garlic * 1 medium onion, about 3/4 cup roughly sliced * For the gravy: * 1 tablespoon tomato paste * 1/2 cup red wine * 1/4 cup reducedsodium chicken stock * 3/4 cup water * 1 tablespoon butter
Preheat oven to 450 degrees. Pat salt and ground pepper evenly over all surfaces of the meat. Rub the meat with the chopped garlic.
Peel and roughly slice a medium onion. Strew the onions across the bottom of a heavybottomed roasting pan. Rest the seasoned meat on top of the onions and place into the oven. Roast at 450 degrees for 15 to 20 minutes, or until the surface of the meat is browned and forming a slight crust at the edges. This browning will help seal in the juices, making for a moister, tender roast. Reduce heat to 350 degrees and roast the beef for about an hour. You'll want to start taking its temperature with an instant read thermometer after about 45 minutes or so.
Plan to remove the meat from the oven when the beef is about 5 degrees cooler than you'd like. In other words, if you want the roast beef to be medium rare about 130 to 135 degrees take the meat out of the oven when the thermometer registers 125 degrees. The meat will continue to cook outside the oven, gaining that 5 or so degrees.
Allow the roast beef to rest at least 10 minutes before beginning to carve. You want the juices that have been drawn near the meat's surface by the roasting to redistribute themselves through the beef. Carve the roast beef at the diningroom table or in the kitchen whatever is easiest for you.
Meanwhile, start making the gravy right in the roasting pan. Place the pan on the stovetop over high heat. You can, if you wish, remove the onions from the roasting pan, especially if they've browned too much. We like to leave them in, believing the onions begin to dissolve into the gravy, adding extra flavor and texture.
As the pan juices and residual fat begin to sizzle in the pan, spoon in 1 tablespoon of tomato paste and stir vigorously. You want the tomato paste to break up, bubble and begin to brown. You also want to use the tomato paste as an agent to lift the browned bits, or fond, off the bottom of the pan. (The acidity in the tomato paste does the trick.) Pour in the 1/2 cup of red wine and stir vigorously to scrape up the fond. Bring the red wine to a boil and reduce until the wine is almost syrupy.
Quickly so as not to let the tomatowineonion mixture begin to burn, pour in 1/4 cup reduced sodium chicken stock and 3/4 cups water. Stir to combine. Allow to come back to the boil and reduce slight
In a small bowl, mix together 2 tablespoons of cornstarch with 2 tablespoons of water. Pour about half of the mixture into the gravy and stir until the gravy begins to thicken slightly and sports a satiny sheen. Add more of the cornstarch and water mixture if necessary.
To finish off the gravy, stir in 1 tablespoon of butter, which will smooth the taste and help give the gravy a lovely shine. Pour the gravy into a bowl or gravy boat and pass alongside the roast beef.
Makes six portions.
Christopher Prosperi is chefowner of Metro Bis restaurant in Simsbury. Bill Daley is a food writer and restaurant reviewer with The Courant.
These are the times when we all crave familiar foods that bring a sense of comfort and warmth to the table. Think roast beef. The quintessential company dinner for generations of Americans, roast beef is a snap to cook. You just have to get the right cut, like a top round or a bottom round, and cook it in the oven until the desired degree of doneness. And despite all of the wellmeaning warnings out there, we still want our roast beef rare, or medium rare at most.
Our method calls for an initial period of hightemp roasting at 450 degrees to help ``seal'' in the meat's juices, then the thermostat gets turned down to 350 degrees for the rest of the cooking. A 3pound top round roast is ready in just a little more than one hour.
We like rubbing the roast with minced garlic, kosher salt and black pepper. Seasoning gives each thin slice of cooked meat a little extra spark. While this recipe is for beef, the same principles apply to a roast lamb or roast pork. Use a heavyduty roasting pan or anything ovenproof with a heavy bottom. You'll want to turn the caramelized juices left in the pan into a gravy, and these juices could burn if the pan is too flimsy. You also want a roasting pan with at least an inch high rim all around to contain splatters.
Some folks roast their meats on a rack that fits into the pan. Lifting the meat up off the bottom of the pan is important because it allows the heat to circulate better and promotes more even cooking. Don't worry if you don't have a rack. Do what we do and rest the meat on a bed of sliced onions. Again, the onions perfume the meat as it cooks and lend flavor to the gravy.
One nice thing about a roast beef is that cooking times don't have to be too exact. You should time your roast so it's ready about a half-hour before dinner. That rest will give the meat time to ``relax' ' and redistribute the juices.
Use that resting time to prepare the gravy. You can use whatever thickeners you like, from the traditional flour and fat mixture known as a roux to cornstarch mixed in water. Serve the roast beef with whatever side dishes are traditional in your family . Mashed or baked potatoes, green beans and hot buttered rolls are classic accompaniments.
BASICS ROAST BEEF * 3 pound top round roast * 1 tablespoon kosher salt * 1/4 teaspoon ground pepper * 7 garlic cloves, for about 2 tablespoons chopped garlic * 1 medium onion, about 3/4 cup roughly sliced * For the gravy: * 1 tablespoon tomato paste * 1/2 cup red wine * 1/4 cup reducedsodium chicken stock * 3/4 cup water * 1 tablespoon butter
Preheat oven to 450 degrees. Pat salt and ground pepper evenly over all surfaces of the meat. Rub the meat with the chopped garlic.
Peel and roughly slice a medium onion. Strew the onions across the bottom of a heavybottomed roasting pan. Rest the seasoned meat on top of the onions and place into the oven. Roast at 450 degrees for 15 to 20 minutes, or until the surface of the meat is browned and forming a slight crust at the edges. This browning will help seal in the juices, making for a moister, tender roast. Reduce heat to 350 degrees and roast the beef for about an hour. You'll want to start taking its temperature with an instant read thermometer after about 45 minutes or so.
Plan to remove the meat from the oven when the beef is about 5 degrees cooler than you'd like. In other words, if you want the roast beef to be medium rare about 130 to 135 degrees take the meat out of the oven when the thermometer registers 125 degrees. The meat will continue to cook outside the oven, gaining that 5 or so degrees.
Allow the roast beef to rest at least 10 minutes before beginning to carve. You want the juices that have been drawn near the meat's surface by the roasting to redistribute themselves through the beef. Carve the roast beef at the diningroom table or in the kitchen whatever is easiest for you.
Meanwhile, start making the gravy right in the roasting pan. Place the pan on the stovetop over high heat. You can, if you wish, remove the onions from the roasting pan, especially if they've browned too much. We like to leave them in, believing the onions begin to dissolve into the gravy, adding extra flavor and texture.
As the pan juices and residual fat begin to sizzle in the pan, spoon in 1 tablespoon of tomato paste and stir vigorously. You want the tomato paste to break up, bubble and begin to brown. You also want to use the tomato paste as an agent to lift the browned bits, or fond, off the bottom of the pan. (The acidity in the tomato paste does the trick.) Pour in the 1/2 cup of red wine and stir vigorously to scrape up the fond. Bring the red wine to a boil and reduce until the wine is almost syrupy.
Quickly so as not to let the tomatowineonion mixture begin to burn, pour in 1/4 cup reduced sodium chicken stock and 3/4 cups water. Stir to combine. Allow to come back to the boil and reduce slight
In a small bowl, mix together 2 tablespoons of cornstarch with 2 tablespoons of water. Pour about half of the mixture into the gravy and stir until the gravy begins to thicken slightly and sports a satiny sheen. Add more of the cornstarch and water mixture if necessary.
To finish off the gravy, stir in 1 tablespoon of butter, which will smooth the taste and help give the gravy a lovely shine. Pour the gravy into a bowl or gravy boat and pass alongside the roast beef.
Makes six portions.
Christopher Prosperi is chefowner of Metro Bis restaurant in Simsbury. Bill Daley is a food writer and restaurant reviewer with The Courant.
Cindy Andrews Buttercream Frosting
1 1/2 c Crisco
1/2 cup water
1/4 cup flour
2 T Dream Whip
1 tsp vanilla
1 tsp almond extract
1/2 tsp salt
Mix above and add 2 lbs confectionary sugar gradually. Beat on high speed for 10 minutes
1/2 cup water
1/4 cup flour
2 T Dream Whip
1 tsp vanilla
1 tsp almond extract
1/2 tsp salt
Mix above and add 2 lbs confectionary sugar gradually. Beat on high speed for 10 minutes
Crazy Cake (made for Valentine's Day) - VG chocolate cake for anytime
2 cups sugar
2 eggs
1 cup milk
1 cup cocoa
1 cup shortening (or use oil)
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 cups flour
1 cup boiling water
Preheat oven to 325. Line (or Pam and flour) a 9" square pan and a 9" round pan. Into a large mixing bowl, put all ingredients except the water in the order listed. Do not stir. Then add the boiling water and mix well. Pour the batter into the prepared pans. Bake 35 minutes.
To shape the heart:
place square cake upside down on a tray (15" x 18). Place cake with one corner at top, in diamond shape. cut round cake in half to make two curved pieces. Turn upside down - straight sides will join top of diamond to form a heart.
Buttercream frosting:
6 oz (3/4 cup or 1 1/2 sticks) butter, softened
6 T milk
1/4 tsp salt
2 tsp vanilla
1 1/2 lbs (6 3/4 cups) sifted confectioners flour
Place butter, milk, salt and vanilla in mixing bowl. Add 1/2 the sugar, mixing slowly. Gradually add the rest. Continue beating until light and fluffy. Color some for trim.
2 eggs
1 cup milk
1 cup cocoa
1 cup shortening (or use oil)
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 cups flour
1 cup boiling water
Preheat oven to 325. Line (or Pam and flour) a 9" square pan and a 9" round pan. Into a large mixing bowl, put all ingredients except the water in the order listed. Do not stir. Then add the boiling water and mix well. Pour the batter into the prepared pans. Bake 35 minutes.
To shape the heart:
place square cake upside down on a tray (15" x 18). Place cake with one corner at top, in diamond shape. cut round cake in half to make two curved pieces. Turn upside down - straight sides will join top of diamond to form a heart.
Buttercream frosting:
6 oz (3/4 cup or 1 1/2 sticks) butter, softened
6 T milk
1/4 tsp salt
2 tsp vanilla
1 1/2 lbs (6 3/4 cups) sifted confectioners flour
Place butter, milk, salt and vanilla in mixing bowl. Add 1/2 the sugar, mixing slowly. Gradually add the rest. Continue beating until light and fluffy. Color some for trim.
Candy Cane Coffee Cakes (makes 3 coffee cakes0
Fleishmann's Rapid Rise yeast recipe
Dough
5 - 5/12 cups gold medal all-purpose flour
1/2 cup granulated sugar
2 pkgs Fleischmann's rapid rise Yeast
1 tsp salt
1/2 cup water
1/2 cup butter
4 eggs
Fruit Filling *
2 cups chopped mixed candied and/or dried fruits
1 cup chopped nuts
2/3 cup packed brown sugar
2 1/2 tsps ground cinnamon
1 egg white
Glaze
Blend 1 cup powdered sugar with 4-5 tsp milk and 1/2 tsp vanilla extract or 1/3 tsp almond extract
Mix 1 1/2 cups flour, sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125-130 degrees). Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes. Mix ingredients for filling; reserve.
Divide dough into three equal parts. Roll each into a rectangle. 15 x 7 inches. Place 1/3 filling lengthwise in 2" strip down center of each rectangle. With sharp knife, make cuts from dough edges to filling at 1" intervals. alternating sides, fold strips at an angle over filling. Carefully stretch each to 18" length. Curve one end of each to form cane handle. Place canes on 2 greased cookie sheets. Cover, let rise in warm place until double in size, about 30 - 45 minutes.
Bake at 350 degrees for 15 minutes, cover with foil and switch position of sheets in oven. Bake 10 - 20 minutes longer or until done. Remove from sheets; cool on racks. Drizzle with Glaze. If desired, decorate with candied cherries.
* Alternate Cherry Almond filling
With fork, beat 1 cup (8 oz) almond paste with 1 egg white. Stir in 1 cup chopped blanched almonds, toasted. Divide and spread over each rectangle as directed. Sprinkle with 1 1/2 cups chopped candied cherries (divided on each). Continue as above.
Dough
5 - 5/12 cups gold medal all-purpose flour
1/2 cup granulated sugar
2 pkgs Fleischmann's rapid rise Yeast
1 tsp salt
1/2 cup water
1/2 cup butter
4 eggs
Fruit Filling *
2 cups chopped mixed candied and/or dried fruits
1 cup chopped nuts
2/3 cup packed brown sugar
2 1/2 tsps ground cinnamon
1 egg white
Glaze
Blend 1 cup powdered sugar with 4-5 tsp milk and 1/2 tsp vanilla extract or 1/3 tsp almond extract
Mix 1 1/2 cups flour, sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125-130 degrees). Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes. Mix ingredients for filling; reserve.
Divide dough into three equal parts. Roll each into a rectangle. 15 x 7 inches. Place 1/3 filling lengthwise in 2" strip down center of each rectangle. With sharp knife, make cuts from dough edges to filling at 1" intervals. alternating sides, fold strips at an angle over filling. Carefully stretch each to 18" length. Curve one end of each to form cane handle. Place canes on 2 greased cookie sheets. Cover, let rise in warm place until double in size, about 30 - 45 minutes.
Bake at 350 degrees for 15 minutes, cover with foil and switch position of sheets in oven. Bake 10 - 20 minutes longer or until done. Remove from sheets; cool on racks. Drizzle with Glaze. If desired, decorate with candied cherries.
* Alternate Cherry Almond filling
With fork, beat 1 cup (8 oz) almond paste with 1 egg white. Stir in 1 cup chopped blanched almonds, toasted. Divide and spread over each rectangle as directed. Sprinkle with 1 1/2 cups chopped candied cherries (divided on each). Continue as above.
Courtney's Rice and Beans
1 can Progresso Hearty Black Bean Soup
1 can corn, drained
Cooked rice (or pasta)
Cheddar cheese
Cook soup with corn. Add rice or pasta. Stir in cheese. Season with basil and pepper
1 can corn, drained
Cooked rice (or pasta)
Cheddar cheese
Cook soup with corn. Add rice or pasta. Stir in cheese. Season with basil and pepper
Tuscan Tuna and White Bean Salad
http://bevcooks.com/2012/06/tuscan-tuna-and-white-bean-salad/
What it took for 2:
* 1 can albacore tuna (drained)
* 1 (14.5 oz) can cannellini beans, drained and rinsed
* 2-4 cups mixed greens (I used spinach and romaine) (or prepare without)
* 1/4 red onion, finely sliced
* 1/2 cup dehydrated tomatoes
* 1/4 cup (or more if you love olives) kalamata olives, halved
* 1/4 cup extra-virgin olive oil
* 1 lemon (2 Tbs. lemon juice and 1 Tbs. zest) or red wine vinegar
* coarse salt and freshly ground pepper
In a large bowl, combine the tuna, beans, onions, celery, olives, tomatoes and lemon zest.
In another smaller bowl, whisk together the olive oil and lemon juice. Throw a pinch of salt and pepper in there.
Pour the dressing over the salad ingredients. Toss to combine.
Serve over a bed of mixed greens, with extra lemon on the side. That’s it! You’re gonna luuuv it.
* 1 can albacore tuna (drained)
* 1 (14.5 oz) can cannellini beans, drained and rinsed
* 2-4 cups mixed greens (I used spinach and romaine) (or prepare without)
* 1/4 red onion, finely sliced
* 1/2 cup dehydrated tomatoes
* 1/4 cup (or more if you love olives) kalamata olives, halved
* 1/4 cup extra-virgin olive oil
* 1 lemon (2 Tbs. lemon juice and 1 Tbs. zest) or red wine vinegar
* coarse salt and freshly ground pepper
In a large bowl, combine the tuna, beans, onions, celery, olives, tomatoes and lemon zest.
In another smaller bowl, whisk together the olive oil and lemon juice. Throw a pinch of salt and pepper in there.
Pour the dressing over the salad ingredients. Toss to combine.
Serve over a bed of mixed greens, with extra lemon on the side. That’s it! You’re gonna luuuv it.
White Cheese Chicken Lasagna
From allrecipes.com
I added 1 tsp each Rosemary, Tarragon, Beaumond
I added 1 tsp each Rosemary, Tarragon, Beaumond
INGREDIENTS:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese,
divided
DIRECTIONS:
|
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for
topping
|
Weight Watcher Vegetable Soup
1/4 cup diced onion
2 pkts instant chicken broth and seasoning mix
2 garlic cloves, minced
1 1/2 cups thinly sliced zucchini
1/2 cup each thinly sliced carrot and chopped seeded tomato
1 tsp chopped fresh parsley
1/4 tsp basil
1/8 tsp pepper
In 1 1/2 quart nonstick saucepan combine onion, broth mix, and garlic. cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring, about 10 minutes. add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup veggies and set aside. In blender, puree soup; return to saucepan and add reserved vegetables.
Makes 2 servings (old weight watchers 0 points)
2 pkts instant chicken broth and seasoning mix
2 garlic cloves, minced
1 1/2 cups thinly sliced zucchini
1/2 cup each thinly sliced carrot and chopped seeded tomato
1 tsp chopped fresh parsley
1/4 tsp basil
1/8 tsp pepper
In 1 1/2 quart nonstick saucepan combine onion, broth mix, and garlic. cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring, about 10 minutes. add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup veggies and set aside. In blender, puree soup; return to saucepan and add reserved vegetables.
Makes 2 servings (old weight watchers 0 points)
Wednesday, February 11, 2015
Cinnamon Blueberry Overnight French Toast
Cinnamon, vanilla, and blueberries mingle together in this scrumptious overnight french toast bake. Make-ahead recipes like this have been my salvation for many a holiday - and we especially love this one. Prep time includes the 1 hour for the bread cubes to sit out to harden.
yield: 6-8 SERVINGS
prep time: 1 HOUR 20 MINUTES
cook time: 1 HOUR
total time: 2 HOURS 20 MINUTES
INGREDIENTS:
- 8 cups challah bread cubes, cut into 1-inch squares (cinnamon swirl or other sweet eggy breads like brioche are also great)
- 6 large eggs
- 3 cups whole milk
- 1/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 2 cups blueberries, fresh or frozen, plus a few additional for topping
- Pure maple syrup for topping, if desired
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
DIRECTIONS:
- Spread the bread cubes on a large baking sheet or cutting board and let sit at room temperature to crisp up a bit, at least 1 hour but up to 8.
- Butter a 9-inch x 12-inch baking dish and add half of the bread cubes (4 cups). Scatter blueberries on top, then add remaining bread.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Pour over the bread cubes and blueberries. Pat gently to help submerge the bread. Cover tightly and refrigerate overnight, or for at least 6 hours.
- To bake, preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together the 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Remove casserole from refrigerator and uncover. Sprinkle the cinnamon and sugar mixture over the top.
- Bake for 60 – 70 minutes, until golden brown and no longer jiggly. If it begins to brown too much toward the end of baking, cover with a piece of foil.
- Cut into squares and serve with additional blueberries and maple syrup.
Tuesday, February 3, 2015
Lentil Soup**
Good one! Recipe on package suggests for 1 lb package of lentils, add 6 cups water and 3.5 cups broth = almost 10 cups liquid. This recipe has the canned tomatoes not on the pkg recipe. So I add at least 1 more cup of water.
Ingredients
3 slices bacon, cut into 2" pieces1 medium onion, sliced
1 lg carrot, sliced (about 3/4 cup)
1 lg celery stalk, sliced
1 clove garlic, finely chopped
4 cups water
12 oz dried lentils (about 2 cups)
1 chicken bouillon cube
2 Tbsp snipped parsley
1 Tbsp salt
1/2 tsp pepper
1/4-1/2 tsp dried thyme leaves
1 bay leaf
1 can (28 oz) whole tomatoes
1 cup water
Directions
Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 mins. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 1 hour.
Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 mins.
Makes 6 servings about 1 1/2 cups each
Number of Servings: 6
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 156.8
- Total Fat: 2.0 g
- Cholesterol: 2.7 mg
- Sodium: 1,438.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 14.4 g
- Protein: 13.6 g
View full nutritional breakdown of Lentil Soup calories by ingredient
Minestrone - Liz Mac version
2 T olive oil
1 medium onion, chopped
2 carrots, chopped
1 zucchini, diced
4 cubes vegetable bouillon ( or broth)
8 cup hot water
1/4 tsp Italian herb seasoning
1 14.5 oz can diced tomatoes
1 cup uncooked tubetti pasta
1 15 oz can small white beans, drained
1 15 oz can dark red kidney beans, drained
1 head escarole, trimmed and chopped (3 packed cups)
1 12 oz package, fully cooked turkey meatballs, optional
Grated parmesean
Heat oil in large soup pot. Add onions, saute 3 minutes. Add carrots and garlic, saute 3 minutes. Add zucchini, saute 5 minutes.
dissolve bouillon in hot water. Add to pot along with Italian seasoning and the tomatoes. Bring to boil then add pasta. boil until tender. Stir in drained beans and escarole, continue to cook until escarole is wilted
If using meatballs, quarter, then stir into soup. Let stand until heated through.
1 medium onion, chopped
2 carrots, chopped
1 zucchini, diced
4 cubes vegetable bouillon ( or broth)
8 cup hot water
1/4 tsp Italian herb seasoning
1 14.5 oz can diced tomatoes
1 cup uncooked tubetti pasta
1 15 oz can small white beans, drained
1 15 oz can dark red kidney beans, drained
1 head escarole, trimmed and chopped (3 packed cups)
1 12 oz package, fully cooked turkey meatballs, optional
Grated parmesean
Heat oil in large soup pot. Add onions, saute 3 minutes. Add carrots and garlic, saute 3 minutes. Add zucchini, saute 5 minutes.
dissolve bouillon in hot water. Add to pot along with Italian seasoning and the tomatoes. Bring to boil then add pasta. boil until tender. Stir in drained beans and escarole, continue to cook until escarole is wilted
If using meatballs, quarter, then stir into soup. Let stand until heated through.
Italian Quesadillas
Recipe courtesy of Giada De Laurentiis
Total Time: 1 hr
Prep: 20 min
Cook: 40 min
Yield:12 servings
Level:Easy
Ingredients
4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish
Directions
Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.
Preheat the oven to 250 degrees F.
Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.
Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.
Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.
Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-quesadillas-recipe.print.html?oc=linkback
Monday, February 2, 2015
Fresh and Light Pasta Carbonara
From the Courant column The Basics by Linda Giuca and Chris Prosperi
on medium heat. Place the ham in the pot and cook for 2 more minutes. Stir in the curry powder and cook until fragrant for about 1 minute. Add the sherry and cook until dry, about 5 to 7 minutes. Pour in the chicken broth and milk and bring to a simmer. While simmering, stir in the well-mixed cornstarch and water slurry to thicken. Toss in the frozen peas and return to a simmer. Add the cheese and cooked cavatelle, and cook until the pasta is warmed through. Finish by mixing in the sherry vinegar and Tabasco. Serve with a tossed salad and crusty bread. Makes 6 to 8 servings.mixing in the sherry vinegar
and Tabasco. Serve with a tossed salad and crusty bread. Makes 6 to 8 servings.
A classic Carbonara is one of life's simple culinary pleasures. But this classic recipe usually calls for bacon, heavy cream and egg yolks, a problem if you are keeping an eye on calories, fat content or your summer wardrobe.
for bacon, heavy cream and egg yolks, a problem if you are keeping an eye on calories, fat content or your summer wardrobe.
When Chris had a craving for this rich dish last week, he decided to keep the flavor but lighten the Carbonara with careful substitutions. Removing the egg yolks and replacing the cream with stock and milk made this a light and fresh version full of flavors that will even please lovers of this timeless classic.
and milk made this a light and fresh version full of flavors that will even please lovers of this timeless classic.
FRESH AND LIGHT PASTA CARBONARA
* 1 tablespoon oil
* 1 cup small diced onion
* 1 cup small diced ham
* 1/2 teaspoon curry powder
* 1/4 cup cream sherry
* 1 cup low-sodium chicken broth
* 1 cup 2% milk
* 3 tablespoons cornstarch mixed with 3 tablespoons cold water
water
* 1 pound frozen peas
* 1/2 cup fresh grated parmesan cheese
* 1 (24-ounce) bag frozen ricotta cavatelle, cooked, drained, and reserved
* 1 teaspoon sherry vinegar
* 2-3 dashes Tabasco
Heat the oil in a large pot, then add the diced onion. Cook for 2 minutes on medium heat. Place the ham in the pot and cook for 2 more minutes. Stir in the curry powder and cook until fragrant for about 1 minute. Add the sherry and cook until dry, about 5 to 7 minutes. Pour in the chicken broth and milk and bring to a simmer. While simmering, stir in the well-mixed cornstarch and water slurry to thicken. Toss in the frozen peas and return to a simmer. Add the cheese and cooked cavatelle, and cook until the pasta is warmed through. Finish by mixing in the sherry vinegar and Tabasco. Serve with a tossed salad and crusty bread. Makes 6 to 8 servings.mixing in the sherry vinegar
and Tabasco. Serve with a tossed salad and crusty bread. Makes 6 to 8 servings.How to cook a lobster
Boiled lobster
1-2 lobsters
kosher or seal salt
lemon wedges
melted butter
Bring a large pot of water to a boil. Add salt until the water tastes like seawater. Cooking time varies depending on size. For the first pound, cooke 8 minutes and add 3 - 4 minutes for each additional pound. Remove cooked lobster from pot and let rest for 5 minutes. At the crossmark on the lobster's shell, split down the middle; remove the tomalley. Crack the claws to extract meat. Add lemon juice and use butter for dipping.
1-2 lobsters
kosher or seal salt
lemon wedges
melted butter
Bring a large pot of water to a boil. Add salt until the water tastes like seawater. Cooking time varies depending on size. For the first pound, cooke 8 minutes and add 3 - 4 minutes for each additional pound. Remove cooked lobster from pot and let rest for 5 minutes. At the crossmark on the lobster's shell, split down the middle; remove the tomalley. Crack the claws to extract meat. Add lemon juice and use butter for dipping.
Crumb topped fish fillets
1/4 cup butter, melted
1 T minced parsley
1/2 tsp tarragon, dill, or thyme
1/2 tsp onion salt
dash of nutmeg
1 lb fish fillets, thawed if frozen.
Salt and pepper
2/3 cup dry bread crumbs
Mix well butter, parsley, tarragon, onion salt, nutmeg. Season fish lightly with salt and pepper. Place on lightly greased baking pan. Pour on half the butter mixture. Mix remaining butter mixture with crumbs. Sprinkle over fish. Bake in preheated 350 degree oven for 10 - 12 minutes or till flaky.
Serves 4
1 T minced parsley
1/2 tsp tarragon, dill, or thyme
1/2 tsp onion salt
dash of nutmeg
1 lb fish fillets, thawed if frozen.
Salt and pepper
2/3 cup dry bread crumbs
Mix well butter, parsley, tarragon, onion salt, nutmeg. Season fish lightly with salt and pepper. Place on lightly greased baking pan. Pour on half the butter mixture. Mix remaining butter mixture with crumbs. Sprinkle over fish. Bake in preheated 350 degree oven for 10 - 12 minutes or till flaky.
Serves 4
Cranberry Delight Spread
1 pkg 8 oz cream cheese, softened
2 T frozen orange juice concentrate, thawed
1 T sugar
Zest of 1 orange
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)
Garnish, small mint leaves
In a small mixing bowl, beat cream cheese, oj, sugar, peel and cinnamon on medium speed until fluffy.
Stir in cranberries and pecans. Refrigerate at least 1 hour. Garnish as desired.
Serve with ritz crackers
Makes 12 servings.
2 T frozen orange juice concentrate, thawed
1 T sugar
Zest of 1 orange
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)
Garnish, small mint leaves
In a small mixing bowl, beat cream cheese, oj, sugar, peel and cinnamon on medium speed until fluffy.
Stir in cranberries and pecans. Refrigerate at least 1 hour. Garnish as desired.
Serve with ritz crackers
Makes 12 servings.
Lemon Ginger String Beans
Weight Watchers
Also works well with snap peas and snow peas.
2 tsp olive oil
2 medium garlic gloves, minced
1 T minced fresh ginger root
3 cups string beans (fresh or frozen and thawed/0
2 T fresh lemon juice
2 tsp finely grated lemon zest
1/8 tsp salt
1/8 tsp freshly ground black pepper
Heat oil in large skillet over medium heat. Add garlic and ginger and cook 1 minute.
Add string beans and cook until golden brown, stirring. About 2 minutes
Add lemon juice and zest; cover and steam until string beans are crips-tender, about 2 minutes. Season to taste with salt and pepper. Yields about 4 servings of 3/4 cup per serving.
Also works well with snap peas and snow peas.
2 tsp olive oil
2 medium garlic gloves, minced
1 T minced fresh ginger root
3 cups string beans (fresh or frozen and thawed/0
2 T fresh lemon juice
2 tsp finely grated lemon zest
1/8 tsp salt
1/8 tsp freshly ground black pepper
Heat oil in large skillet over medium heat. Add garlic and ginger and cook 1 minute.
Add string beans and cook until golden brown, stirring. About 2 minutes
Add lemon juice and zest; cover and steam until string beans are crips-tender, about 2 minutes. Season to taste with salt and pepper. Yields about 4 servings of 3/4 cup per serving.
Spaghetti with Chicken Sauce
This recipe is from a cooking for a crowd book. Quantities should be adjusted accordingly.
Yields: 50 portions
7 oz butter
1 lib 8 oz celery, chopped
1 lb 8 oz onions, chopped
2 oz green peppers, chopped
2 oz pimentos
Saute above in butter until tender. Stir in 10 oz flour. Add 4 3/4 qts chicken stock to vegetable mixture, stirring constantly. Cook until thickened. Season with salt and pepper. Fold in 7 lbs cooked, cubed chicken. Cook 5 lbs spaghetti. Serve sauce over pasta.
Yields: 50 portions
7 oz butter
1 lib 8 oz celery, chopped
1 lb 8 oz onions, chopped
2 oz green peppers, chopped
2 oz pimentos
Saute above in butter until tender. Stir in 10 oz flour. Add 4 3/4 qts chicken stock to vegetable mixture, stirring constantly. Cook until thickened. Season with salt and pepper. Fold in 7 lbs cooked, cubed chicken. Cook 5 lbs spaghetti. Serve sauce over pasta.
Beef Stroganoff
1 1/2 lbs ground beef or turkey
1/2 c. onions, sliced or chopped
1/2 c butter
1 clove garlic
2 T flour
1 lb sliced mushrooms
1 cup chicken broth
1 cup sour cream or plain greek yogurt
2 t. salt
1/4 tsp black pepper
dash paprika
Brown beef and onions in butter with garlic. Sprinkle with flour and mix thoroughly. Add seasoning and rest of ingredients. heat and stir frequently. Serve over noodles
1/2 c. onions, sliced or chopped
1/2 c butter
1 clove garlic
2 T flour
1 lb sliced mushrooms
1 cup chicken broth
1 cup sour cream or plain greek yogurt
2 t. salt
1/4 tsp black pepper
dash paprika
Brown beef and onions in butter with garlic. Sprinkle with flour and mix thoroughly. Add seasoning and rest of ingredients. heat and stir frequently. Serve over noodles
Sunday, February 1, 2015
Sweet and Sour Sauce
Old standby. Not too sweet.
1/2 cup packed brown sugar
1 T cornstarch
1/3 cup red wine vinegar
1/3 cup chicken broth
1/4 cup finely chopped green pepper
2T chopped pimento
1 T soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
In a small saucepan combine brown sugar and cornstarch. Stir in remaining ingredients. Cook and till thick and bubbly. Makes 1 1/4 cups
1/2 cup packed brown sugar
1 T cornstarch
1/3 cup red wine vinegar
1/3 cup chicken broth
1/4 cup finely chopped green pepper
2T chopped pimento
1 T soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
In a small saucepan combine brown sugar and cornstarch. Stir in remaining ingredients. Cook and till thick and bubbly. Makes 1 1/4 cups
Poppy Seed Cake (Fog City Diner, SFO)
2 oz poppy seeds
1 cup buttermilk
1 cup butter
1 1/2 cup sugar
4 eggs
1 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbs zest of lemon, fine grated
Preheat over to 350. Soak poppy seeds in buttermilk one hour before baking. Cream butter and 1 cup sugar until light and creamy. Add 4 egg yolks and almond extract. Beat well and set aside. In large bowl, sift the flour, soda, baking powder, salt. Add egg mixture, poppy seeds, buttermilk, and zest. In separate bowl, beat egg whites with 1/2 cup sugar until stiff but not dry. Fold into flour mixture. Pour into a buttered and floured pan. Bake at 350 for 45 minutes. I used mini muffin pans and start watching them at 20 minutes.
1 cup buttermilk
1 cup butter
1 1/2 cup sugar
4 eggs
1 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbs zest of lemon, fine grated
Preheat over to 350. Soak poppy seeds in buttermilk one hour before baking. Cream butter and 1 cup sugar until light and creamy. Add 4 egg yolks and almond extract. Beat well and set aside. In large bowl, sift the flour, soda, baking powder, salt. Add egg mixture, poppy seeds, buttermilk, and zest. In separate bowl, beat egg whites with 1/2 cup sugar until stiff but not dry. Fold into flour mixture. Pour into a buttered and floured pan. Bake at 350 for 45 minutes. I used mini muffin pans and start watching them at 20 minutes.
Scandinavian Almond Cake
From Jill Norton-
Seems this cake sometimes sticks to the pan - be sure to grease and flour the pan and let it cool on wire rack till completely cool.
Spray pan with cooking spray.
Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract,
2/3 cups milk
Add:
1 1/4 cup flour
1/2 tsp baking powder
Add:
1 stick melted butter
Mix well.
Bake at 350 for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectionary sugar.
Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.
DO NOT PUT PAN IN DISHWASHER.
Seems this cake sometimes sticks to the pan - be sure to grease and flour the pan and let it cool on wire rack till completely cool.
Spray pan with cooking spray.
Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract,
2/3 cups milk
Add:
1 1/4 cup flour
1/2 tsp baking powder
Add:
1 stick melted butter
Mix well.
Bake at 350 for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectionary sugar.
Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.
DO NOT PUT PAN IN DISHWASHER.
PICANTE-GLAZED CHICKEN WINGS
Rocco DiSpirito
INGREDIENTS
12 chicken wings (about 2 pounds)1 jar (16 ounces) Pace® Picante Sauce⅓ cup orange marmalade2 Tbsp Dijon-style mustard1 Tbsp sesame seed, toasted
DIRECTIONS
Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.
Easy Substitution: You can substitute 24 chicken drumettes (about 2 pounds) for the 12 chicken wings in this recipe.
Corn Chowder
Nice meatless lenten meal, with bread for dunking. Used this for our soup suppers at church during lent.
6 T butter
4 stalks celery, diced
1 tsp minced onion
Combine above ingredients and saute until celery is tender.
Stir about 6-7 T of flour into 3 cups of milk. Add to sauted celery and onion. Stir till thickened. Add 2 14 oz. cans cream style corn. Peel and dice 4 large potatoes. Cook till tender (microwave or boil in salted water.) Add to soup. Heat on low until ready to serve.
6 T butter
4 stalks celery, diced
1 tsp minced onion
Combine above ingredients and saute until celery is tender.
Stir about 6-7 T of flour into 3 cups of milk. Add to sauted celery and onion. Stir till thickened. Add 2 14 oz. cans cream style corn. Peel and dice 4 large potatoes. Cook till tender (microwave or boil in salted water.) Add to soup. Heat on low until ready to serve.
Stuffed Flounder MEH
Simple and elegant. Found this recipe while at Berlin High.
Fish Filling
2 pounds fresh or frozen flounder fillets (8 fillets)
1 3 oz can chopped mushrooms, or fresh
1/4 cup chopped onion
1/4 cup butter
1 7-oz can crab meat, drained, flaked
1/2 cup coarsely crushed saltine crackers
2 T snipped parsley
1/2 tsp salt
Dash pepper
*****
Sauce
3 T butter
3 T all-purpose flour
1/4 tsp salt
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese (4 oz)
Paprika
Preheat oven to 400
Thaw fish, if frozen. Drain mushrooms,reserving liquid. In a skillet cook onion in 1/4 cup butter about 3 minutes, till tender but not brown. Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 tsp salt, and the pepper. Spread filling lengthwise over flounder fillets. Fold fillets over filling, tucking fish under. Place the filled fillets, seam side down, in a 9x12 baking dish.
Construct sauce:
In saucepan melt butter. Stir in flour and salt. Add enough milk to mushroom liquid to make 1 1/2 cups total liquid. Add mixture with wine to saucepan. Cook and stir till sauce is thickened and bubbly. Pour sauce over fillets. Bake, uncovered, in 400 degree oven about 30 minutes or until fish flakes easily when tested with fork. sprinkle with Swiss cheese and paprika. Return to oven. Bake 5 minutes longer or till cheese is melted. Makes 8 servings.
*If filets are in pieces, press fish together to form 8 whole pieces.
Fish Filling
2 pounds fresh or frozen flounder fillets (8 fillets)
1 3 oz can chopped mushrooms, or fresh
1/4 cup chopped onion
1/4 cup butter
1 7-oz can crab meat, drained, flaked
1/2 cup coarsely crushed saltine crackers
2 T snipped parsley
1/2 tsp salt
Dash pepper
*****
Sauce
3 T butter
3 T all-purpose flour
1/4 tsp salt
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese (4 oz)
Paprika
Preheat oven to 400
Thaw fish, if frozen. Drain mushrooms,reserving liquid. In a skillet cook onion in 1/4 cup butter about 3 minutes, till tender but not brown. Stir drained mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 tsp salt, and the pepper. Spread filling lengthwise over flounder fillets. Fold fillets over filling, tucking fish under. Place the filled fillets, seam side down, in a 9x12 baking dish.
Construct sauce:
In saucepan melt butter. Stir in flour and salt. Add enough milk to mushroom liquid to make 1 1/2 cups total liquid. Add mixture with wine to saucepan. Cook and stir till sauce is thickened and bubbly. Pour sauce over fillets. Bake, uncovered, in 400 degree oven about 30 minutes or until fish flakes easily when tested with fork. sprinkle with Swiss cheese and paprika. Return to oven. Bake 5 minutes longer or till cheese is melted. Makes 8 servings.
*If filets are in pieces, press fish together to form 8 whole pieces.
Subscribe to:
Posts (Atom)