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Post by missteetheironchef on Oct 16, 2006 15:03:56 GMT -5
Mexican Chicken Fricassee (Stew)
Serves 4.
4 bone-in chicken breasts 2 Tbl olive oil 1 Tbl butter 8 oz sliced mushrooms 1 large onion cut into chunks 1 red bell pepper cut into chunks 1 Tbl chopped garlic (Roasted if you can get it. Jar garlic is fine.) 5 medium red potatoes cut into approximately 1-inch chunks 1-1/2 cups of salsa (preferably fresh; mild or medium) 1 cup water 1-1/2 cups of dry white wine (If you don't cook with wine, substitute chicken broth for the wine.) 1 cup sour cream (low-fat is fine) 1/2 cup French onion dip 2 Tbl chopped fresh parsley (optional)
In a LARGE skillet, brown the chicken breasts skin-side down in the oil and butter. (You use oil and butter in combination because the oil keeps the butter from browning too fast and burning.) You want the breasts a nice golden brown. Include the sliced mushrooms. This should take about 4 to 5 minutes on Medium High.
Turn the breasts over. Add the onions, red pepper, garlic, potatoes, salsa, water, and wine.
Bring the mixture to a boil. Turn down to Medium and simmer for 40 minutes. At the halfway mark, stir the mixture to make sure the potatoes are boiling in the sauce so they get fully cooked.
Before serving, stir the sour cream and French onion dip together in a bowl. Serve your stew (fricassee) in large bowls or on plates and top with a dollop of the dip mixture. Garnish with parsley (optional) if you want more color.
If you want to serve this dish to larger groups, just brown the chicken in saute pans and then transfer all ingredients to 9x13-inch casseroles or large lasagna pans. You'll roast the dishes in the oven for 1 hour and 15 minutes on 375 degrees.
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Post by missteetheironchef on Oct 18, 2006 11:53:29 GMT -5
Turkey with Blueberry Pan Sauce
By EatingWell.com
Yield: 4 servings Active Time: 35 minutes Total Time: 40 minutes Ease of preparation: Easy
Blueberries have just the right mix of acid and pectin so that they're terrific in both sweet and savory dishes. They work especially well with thyme-so this easy turkey saute can be a delight whenever the berries are in season. To make this dish into a meal, dress some quick-cooking barley with lemon and pepper and offer steamed green beans on the side.
1/4 cup all-purpose flour 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 1 pound turkey tenderloin (see Ingredient note) 1 tablespoon extra-virgin olive oil 1/4 cup chopped shallots 1 tablespoon chopped fresh thyme 2 cups blueberries 3 tablespoons balsamic vinegar
1. Preheat oven to 450 F. Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture. (Discard any leftover flour.)
2. Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, 3 to 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.
3. Place the skillet over medium heat. (Take care, the handle will still be very hot.) Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice the turkey and serve with the blueberry pan sauce.
Nutritional Information
Per serving: 215 calories; 5 g fat (1 g sat, 3 g mono); 45 mg cholesterol; 16 g carbohydrate; 29 g protein; 2 g fiber; 288 mg sodium. Nutrition bonus: Vitamin C (15% daily value). 1 Carbohydrate Serving
Tip
Ingredient note: A turkey tenderloin is an all-white piece that comes from the rib side of the breast. Tenderloins typically weigh between 7 and 14 ounces each and can be found with other turkey products in the meat section of most supermarkets.
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Post by missteetheironchef on Oct 18, 2006 11:54:15 GMT -5
Smoky Corn & Black Bean Pizza
By EatingWell.com
Yield: 6 servings Active Time: 30 minutes Total Time: 30 minutes Ease of preparation: Easy
The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and Cilantro-Lime Vinaigrette and dinner is on the table in no time.
1 plum tomato, diced 1 cup canned black beans, rinsed 1 cup fresh corn kernels (about 2 ears) 2 tablespoons cornmeal 1 pound prepared whole-wheat pizza dough 1/3 cup barbecue sauce 1 cup shredded mozzarella, preferably smoked mozzarella
1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough. 3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
Nutritional Information
Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrate; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium. Nutrition bonus: Calcium (15% dv). Exchanges: 3 starch, 3 medium-fat meat; 3 Carbohydrate Servings.
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Post by missteetheironchef on Oct 19, 2006 14:27:14 GMT -5
Deviled Ham and Cheese Ball
2 four and one half oz. cans deviled ham 1 cup sharp cheddar cheese, shredded 1 8-oz. package cream cheese, softened 2 Tbsp. minced onions 1 tsp. parsley 1 Tbsp. lemon juice 1 clove garlic, minced One half tsp. celery seed
Combine all ingredients and shape into a ball. Chill until ready to serve. Serve with assorted crackers.
The Skinny: Use low fat cheeses.
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Post by missteetheironchef on Oct 19, 2006 14:27:46 GMT -5
Sweet and Savory Chicken
2 Tbsp. olive oil 2 sweet onions, chopped 4 boneless chicken breasts One half cup dried figs, cut into small pieces Salt and pepper to taste One quarter cup fresh rosemary 2 sweet potatoes, peeled and sliced 1 cup fresh brussel sprouts, washed and trimmed
Heat oil in a skillet and brown onions. Place chicken in a baking dish and top with onions. Sprinkle chicken with salt and pepper and top with dried figs and rosemary. Place sweet potatoes and brussel sprouts in the baking dish alongside the chicken. Bake at 350 degrees for about 45 minutes.
The Skinny: Use skinless chicken breasts.
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Post by missteetheironchef on Oct 20, 2006 14:43:35 GMT -5
From Bravo's Top Chef 2
Baked Escargot in Shell
Ilan, the winner of the elimination challenge in episode one: Mystery Box Challenge
Ingredients: 14 escargots 6 artichokes 8 slices American cheese 1 bag cocktail peanuts 2 Idaho potatoes 8 cloves garlic 2 tbsp. butter 1 shallot 1 cup milk
Recipe: First, finely dice your shallot and garlic. Chop your artichoke finely. Then, in a simmering pan, add the shallot and garlic, escargot and artichokes. As they soften, add a quarter cup of finely chopped peanuts. Let the mixture brown and simmer while you move on to your cheesy potatoes. Put your potatoes on to boil. Meanwhile, in a saucepan bring the milk to low boil and add salt. Once the milk is boiling, add four of the cheese slices. Stir until the cheese is melted, then remove from heat. When the potatoes are tender, drain and place in a large bowl. Mash your potatoes, and as they start to get nice and fluffy, fold in the sautéed escargot mixture. Stuff the potato/escargot mixture into the shells of the escargot and place in the oven at 400 degrees for 15 minutes. While they are in the oven, return the saucepan with the milk and cheese to low heat. Add a little bit of butter, then add the garlic and the remaining four slices of cheese, stirring until the cheese melts. After 15 minutes, take the escargot out of the oven, and pour delicious, gooey cheese sauce on top. Serve piping hot.
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Post by mickster on Oct 20, 2006 15:16:02 GMT -5
What is your favorite egg salad recipe? Anyone
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Post by missteetheironchef on Oct 21, 2006 11:25:55 GMT -5
Any sort of egg salad will do. Pickle relish, garlic, chives, chopped chicken or ham.
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Post by missteetheironchef on Oct 21, 2006 11:26:25 GMT -5
Jalapeno Chile Poppers
12 Pickled whole jalapeno peppers 4 oz. cream cheese, softened 4 oz. cheddar cheese, shredded 2 eggs 2 Tbsp. flour Two thirds cup breadcrumbs 1 tsp. garlic powder Pinch of salt One half tsp. paprika
Gently slice the stem tip off of each pepper and remove seeds and membranes from inside, reserving the stem tips. Combine cheeses together and place in a sealed plastic bag. Snip off the end of the bag and pipe the cheese inside each pepper. Place tip of each pepper back on the pepper. Beat eggs in a small bowl. In a separate bowl, combine flour, breadcrumbs, garlic powder, salt and paprika and stir. Dredge each pepper into egg mixture followed by breadcrumb mixture. Place peppers on a baking dish sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until golden brown.
The Skinny: Use light cheeses and your favorite egg substitute.
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Post by missteetheironchef on Oct 21, 2006 11:26:57 GMT -5
Baked Ziti
8 oz. ziti pasta cooked "al dente" 1 32-oz. jar spaghetti sauce 1 15-oz. container ricotta cheese 2 cups mozzarella cheese, divided One quarter cup Parmesan cheese
Place cooked ziti pasta along the bottom of a 13 x 9 inch-baking dish. Top with spaghetti sauce, ricotta cheese, one-cup mozzarella cheese and Parmesan cheese. Bake in a 350-degree oven for 30 minutes, remove and top with remaining mozzarella cheese and bake for another 10 minutes.
The Skinny: Use low fat cheeses.
Gazpacho Salad
3 cups plum tomatoes, chopped 1 cucumber, seeded, peeled and diced One quarter cup chopped onion One third cup fresh cilantro, chopped 1 jalapeno pepper, seeded and diced One quarter cup olive oil One quarter cup red wine vinegar Salt and pepper to taste
Combine all ingredients and mix well. Allow salad to sit at room temperature for about an hour to allow flavors to blend.
The Skinny: Not much room for improvement. By the way, this recipe would be wonderful with fresh tomatoes straight from a garden.
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Post by missteetheironchef on Oct 21, 2006 11:29:21 GMT -5
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Post by missteetheironchef on Oct 24, 2006 11:17:37 GMT -5
Ming Tsai's Master Recipe
Cranberry-Mango Vinaigrette
Makes about 3 1/2 cups
2 shallots, peeled, rough chopped
Juice of lemon
1 tablespoon Dijon mustard
2 cups fresh cranberries, washed and dried
1/2 cup dried cranberries
1 large mango, peeled, diced
1/2 cup extra virgin olive oil
Kosher salt and freshly cracked black pepper
In a blender, combine shallots, lemon juice and Dijon mustard and puree until smooth. Add cranberries and mango and puree until smooth. Season with kosher salt and freshly ground black pepper to taste. With blender running, slowly drizzle in olive oil and taste again. Store in an air-tight jar and place in the fridge.
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Post by missteetheironchef on Oct 24, 2006 11:19:41 GMT -5
Dukkah (pron. Dook - ah)
This is an adaptation of a recipe I found on the internet. Dukkah is not a Zola original.
2 cups of roasted nuts. You can select from peanuts, pinenuts, macadamia nuts, almonds, cashews and hazelnuts. Your choice. My favorite is peanuts and cashews combined. You can choose your own mix.
1 Tbl of whole coriander seeds 1 Tbl of whole fennel seeds 1 Tbl of cumin (ground) one quarter cup of toasted sesame seeds 1 Tbl of crushed red pepper flakes one quarter tsp of paprika (try to use Smoked Spanish paprika or Red Hungarian) 1 Tbl of sea salt 2 tsp of coarse black pepper. 1 loaf of artisan bread. Can be French bread, sour dough or Italian one half cup (or more) of extra virgin olive oil. (They even make fully organic olive oils now)
Chop your 2 cups of roasted nuts in a food processor (or crush) until they are small pieces. Big breadcrumb-sized. Quarter inch or less is fine. Don't process too much or too fast or you'll end up with nut butter. Just use your pulse action.
In a saute pan put in your coriander seeds, fennel seeds, cumin, sesame seeds, red pepper flakes, and paprika. Heat them over medium heat with no oil just to toast them lightly. Sort of shake the pan so they don't sit in one place too long or they can burn. This will only take a few minutes. When you smell the aromas from the mixture you are just about ready to turn it off. Turn off to let cool.
Now add your salt and pepper to this mixture.
The seed mixture now needs to be ground up. You can't do this in a large food processor but one of the little processors will work pretty well. Or you can get out your mortar and pestle. Grind until fully mixed and the pods are broken up; especially the coriander pods or they will hurt when you get them stuck in your teeth.
Combine the seed mixture with the nuts. Stir thoroughly. You can store the dukkah mixture in your refrigerator--covered.
To serve: Cut the bread into one inch cubes (or so). Pour olive oil on a small plate or dish. Put a few tablespoons of dukkah on another small dish. People can help themselves to the dipping of the bread into the olive oil and then into the dukkah. Replenish the olive oil, bread and dukkah as needed.
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Post by missteetheironchef on Oct 25, 2006 11:22:57 GMT -5
Blue Ribbon Meatloaf By EatingWell.com
Yield: 8 servings, one 1-inch slice each Active Time: 10 minutes Total Time: 2 hours Ease of preparation: Easy
In revisiting this classic, we put the meat back in the "loaf" by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you'll never notice the missing fat.
2 teaspoons canola oil 1 medium sweet onion, chopped (2 cups) 1 12-ounce bottle dark or amber beer 1 teaspoon dried thyme leaves 1 teaspoon dry mustard 3/4 teaspoon salt Freshly ground pepper to taste 1 1/4 pounds lean ground beef 1 1/4 pounds lean ground turkey 1 cup fresh whole-wheat breadcrumbs (see Tip) 1/4 cup chopped fresh parsley 1 large egg, lightly beaten 1 egg white, lightly beaten
1. Preheat oven to 375 F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
4. Bake the meatloaf until an instant-read thermometer registers 160 when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.
Nutritional Information
Per serving: 275 calories; 13 g fat (4 g sat, 4 g mono); 104 mg cholesterol; 8 g carbohydrate; 29 g protein; 1 g fiber; 353 mg sodium.
Tip
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
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Post by missteetheironchef on Oct 25, 2006 11:23:34 GMT -5
Spaghetti with Clam Sauce By EatingWell.com Yield: 4 servings Active Time: 40 minutes Total Time: 40 minutes Ease of preparation: Moderate
Canned baby clams make an especially convenient sauce for pasta, but you can substitute 1/2 lb. fresh minced clams and let them simmer for 3 minutes.
1 Tbsp. extra-virgin olive oil 1 onion, chopped 3 plum tomatoes, seeded and chopped 2 cloves garlic, finely chopped 1/2 cup dry white wine 1 10-oz. can whole baby clams, drained, juice reserved, or 8 ounces minced fresh clams, juice reserved 1/3 cup chopped fresh parsley 2 Tbsp. chopped fresh basil Salt & freshly ground pepper to taste 1 Tbsp. pine nuts 12 ounces spaghetti or linguine
1. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add tomatoes and garlic; cook, stirring, until the tomatoes have softened, about 3 minutes. Stir in wine and clam juice; bring to a simmer. Reduce heat to low and simmer for 5 minutes. Stir in parsley, basil and clams and heat through. Season with salt and pepper.
2. Toast pine nuts in a small dry skillet, stirring, over medium heat, until golden, 3 to 4 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain and add to the skillet with the sauce. Toss to coat. Sprinkle with the pine nuts and serve immediately.
Nutritional Information
Per serving: 496 calories; 9 g fat (2 g sat, 3 g mono); 113 mg cholesterol; 72 g carbohydrate; 36 g protein; 11 g fiber; 759 mg sodium; 225 mg potassium.
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