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INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.
*you can substitute just about any kind of protein for the chicken
Wednesday, September 30, 2009
Chicken Broccoli Stir-fry
Thursday, September 24, 2009
Fresh Pesto
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Tuesday, September 15, 2009
PT Loin
INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice
DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.
Thursday, September 3, 2009
Sour-Cherry Gin Slings
INGREDIENTS
1 pound sour cherries, stemmed
3/4 cup sugar
1 cup water
Strips of zest from 1/2 lemon
Strips of zest from 1/2 orange
Gin Sling
2 cups gin
2/3 cup Cointreau
2/3 cup fresh lime juice
2 1/4 cups sour-cherry syrup
Angostura bitters
Ice
Sparkling water
Lime wheels and fresh cherries, for garnish
DIRECTIONS
1. Make the sour-cherry syrup: In a large saucepan, combine the cherries with the sugar, water and citrus zests and bring to a boil.
2. Cover and simmer over low heat for 40 minutes.
3. Pass the mixture through a fine strainer, pressing on the solids; you should have 2 1/2 cups. Let cool.
4. Make the gin slings: In a pitcher, combine the gin with the Cointreau, lime juice, sour-cherry syrup and a few dashes of bitters and stir well.
5. Pour into ice-filled glasses and top each drink with sparkling water. Garnish with the lime wheels and fresh cherries and serve.
from Food & Wine via YumSugar.
Monday, July 20, 2009
Jalapeno Cheddar Cornbread
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INGREDIENTS (Yields: about 18 muffins)
3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced
1/3 cup of scallions, chopped plus extra for garnish
DIRECTIONS
Preheat oven to 350 F. Grease a 9x13 inch baking pan, set aside. Combine the first five ingredients into a large bowl. In a separate bowl, combine the eggs, milk and cooled butter. Stir the wet ingredients into the dry and mix, be careful not to over mix. Fold in the two cups of the cheddar, 1/3 cup of the scallions, and the jalapenos. Let the mix sit at room temperature for roughly about 20 minutes. Pour the batter into the prepared pan and top with the remaining cheddar and scallions. Then pop into the oven for 25-30 minutes until golden brown or until a toothpick comes out clean. Slice into squares and serve.
You can also bake these as muffins using a muffin pan, cook time change: 15-20 minutes.
from Ina Garden via Une-deux Senses
Chocolate & Peanut Butter Cake
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For Ganache Filling: (Make the night before)
1 cup heavy whipping cream
1/4 cup (packed) golden brown sugar
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup old-fashioned (natural) chunky peanut butter
For Cake:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For Cream Cheese Frosting:
2 8-ounce packages cream cheese, room temperature
2 2/3 cups powdered sugar, divided
1 stick unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup chilled heavy whipping cream
Prepare the ganache filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight or for several hours. If left overnight, you may need to microwave the ganache briefly in order to make it spreadable.
Prepare the cake:
1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides. with baking spray. Line the bottoms with parchment paper. Spray again. Sift first 4 ingredients into medium bowl. Using an electric mixer, beat the butter and peanut butter in a large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
2. Divide the batter among the pans, spreading evenly. Bake cakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool completely.
Prepare the frosting:
3. Using an electric mixer, beat the cream cheese, 1 2/3 cups powdered sugar, butter, and vanilla in a large bowl to blend. Whisk or beat the heavy cream and 1 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into the cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
Assemble the cake:
Level each cake layer. Place 1 cake layer on a cardboard cake round or cake plate protected by strips of wax paper or parchment paper. Spread with half of the ganache, leaving a slight border at the outside edge. Place another layer on top of the first layer. Spread with remaining filling. Top with remaining cake layer. Frost the top and sides of the cake with the cream cheese frosting. Decorate with chocolate shavings.
Serving:
You can serve the cake immediately, but it's best to let it sit (in the refrigerator) for a few hours or overnight. Serve at room temperature. Freeze leftovers (or the entire cake!) for up to two months. Defrost (still wrapped) overnight; or microwave directly from the freezer for a messier, more gooey slice of cake.
from Zucchero Dolce
Strawberry Freezer Jam
INGREDIENTS
4 cups of hulled and crushed fruit
1 1/2 cups sugar
Freezer Jam Pectin put out by Ball.
Containers (Ball makes some specifically for their freezer jam recipes - 5 eight-ounce freezer jars)
DIRECTIONS
1. Hull & crush fruit.
2. Put sugar and the pectin in a bowl and whisk together well. Then stir in the crushed fruit.
3. Ladle the jam into your washed and rinsed freezer containers, let them sit out for half an hour to get the pectin activated, and then label them and pop them in the freezer.
from Barefoot Kitchen Witch
Grilled Apple & Cheese
INGREDIENTS
crusty bread
sharp cheddar (or swiss)
apple
(fuji, braeburn or granny smith)
Slice the apples thinly. Butter one side of two pieces of bread. Build your sandwich — butter on the outside — of cheese, apples, cheese.
Cinnamon Apple Muffins
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INGREDIENTS (makes 12)
1 ½ Cups of Flour
½ Cup of Sugar
1 Cup of peeled, diced Granny Smith apples
1/8 tsp. Salt
1 Egg
1 ½ tsp. Baking Powder
½ Cup of Milk
1/3 Cup of Butter, Melted
¼ Cup of Sugar
½ tsp. Ground Cinnamon
¼ Cup of Butter, Melted
DIRECTIONS
1. Preheat oven to 350ºF.
2. Mix flour, ½ cup of sugar, baking powder, and salt together. In another bowl, mix egg, milk, and 1/3 cup of melted butter. Add egg mixture to dry ingredients. Stir.
Spoon batter into cupcake mold.
3. Mix in 1 cup of diced Granny Smith peeled apples (I soaked mine in a little sugar, melted butter, and cinnamon for a few minutes first).
4. Bake for 20 to 25 minutes.
5. Combine ¼ cup of sugar and cinnamon. Cool muffins and remove from pan. Dip muffins into ¼ cup melted butter, then into sugar-cinnamon mix.
4th of July Cocktail
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:INGREDIENTS:
1 ounce watermelon schnapps
1 big splash cranberry juice
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)
:DIRECTIONS:
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
Muddle the lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.
from Guy Fieri
Oatmeal Stout & Heath Bar Ice Cream
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INGREDIENTS
16 oz oatmeal stout
3 egg yolks
1/2 c sugar
1 c cream
1 c half & half
2 Heath bars, chopped
DIRECTIONS
In a saucepan bring the stout to a boil. Allow to reduce to about 1 cup.
In a large bowl whisk the egg yolks & sugar together until light yellow & thick. Set aside.
Reduce the heat under the stout to low & add the cream & milk. Bring to a simmer. Slowly stir into the egg mixture. Its important to add the milk slowly & stir so you don't end up with scrambled eggs. Return to the saucepan & cook while stirring until the mixture is slightly thickened. Strain into a clean storage container. Refrigerate until completely cold.
Process according to your ice cream maker's directions. Add the chopped Heath bar pieces during the last 5 minutes of mixing. Let freeze for a few hours before serving.
from A Good Appetite
Mushroom Bourguignon
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INGREDIENTS
2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)
DIRECTIONS
1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.
2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
5. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.
from Smitten Kitchen
Slow Cooker Herbed Chicken
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INGREDIENTS
8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)
DIRECTIONS
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.
4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.
from BHG via YumSugar
Sloppy Joes
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INGREDIENTS
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
3/4 pound ground beef sirloin
1 can (14 1/2 ounces) tomato puree
1/2 teaspoon mustard powder
1 1/2 teaspoons dark-brown sugar
1 tablespoon cider vinegar
16 party-size potato rolls
DIRECTIONS
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.
2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.
from Martha Stewart
Irish Lamb Stew
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INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped
DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
from Eating Well via YumSugar
Kielbasa Stew
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INGREDIENTS
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth
DIRECTIONS
1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.
2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
from BHG via YumSugar
Beef & Asparagus Stir-Fry
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INGREDIENTS
1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving
DIRECTIONS
1. Lightly season the beef with salt and black pepper.
2. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
3. In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
4. Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
5. Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
from Williams-Sonoma via YumSugar
Friday, July 17, 2009
Peach Muffins with Brown Sugar Struesel
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Makes large 12 muffins
Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches
1. For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended.
2. For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.
3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.
4. In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.
5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.
6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter.
7. Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.
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Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas or mango) can be substituted for the peaches.
from Ezra Lb Cake, adapted from Sara Foster’s “The Foster’s Market Cookbook”
Fresh Tomato Tart
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Basil-Garlic Tart Dough:
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water
1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.
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Fresh Tomato Tart with Basil-Garlic Crust:
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced mozzarella
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1. Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.
2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)
from Ezra Lb Cake
Wednesday, July 15, 2009
Zuccini & Summer Squash Fettuccini
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INGREDIENTS for 2 servings
3-4 medium sized zucchini/summer squash
salt (lots)
2 roasted red bell peppers, packed in EVOO
1 tomato, desseded
2 cloves garlic
salt/pepper
1/4 cup chopped parsley
1/2 tsp. lemon zest
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DIRECTIONS
1. Use a vegetable peeler (a mandoline would make this even easier) to peel off the outside skin, and chop off the ends of your squash. Continue peeling your squash into long strips – these will become your “noodles”.
2. Using a knife, cut each strip vertically into the desired width – for fettuccine width, I cut each strip into about 3 noodles.
3. Chop your roasted red peppers, garlic, and tomato, and add to a medium pot on med-high. Roasting red peppers is easy, and Ina has an easy set of directions to follow. I like to do this in large batches when they come into season. You can use canning techniques to preserve them too. Alternatively, you could go buy a jar of some at the store. But if you are able to make your own, they will be a lot more flavorful!
If you don’t have time to wait a few weeks and pack them in EVOO and just want to make this recipe, go ahead and roast them, peel the skins off, and then just add some EVOO into your sauce. It will work just fine that way.
4. Get a large pot of water on the stove for cooking your “noodles”, and start it going so that it will come to a boil. While that is heating up, check on your sauce. Once it is boiling, give it a stir and puree it in the food processor. Then return to the pot to keep warm while you are doing the “noodles”. If it is too watery in consistency, bring it back up to a simmer to let some of the water come off.
5. Once your big pot is boiling, add your squash noodles. Have a bowl of cold water ready, and after about 30 seconds to 1 minute (just when they are tender), transfer them to the water bowl. Usually blanching required putting them in ice water, but I didn’t want to eat completely cold noodles. After they have cooled a little bit, they are ready to serve.
6. Plate sauce first, and then add the noodles, and top with lemon zest and parsley.
{from Jenn Cuisine}
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