If you continue to follow my blog, you will discover that I heart Rachael Ray. Not only do I enjoy her upbeat attitude and quirky colloquialisms, but I love her recipes! I found this recipe from the December 08 edition of Everyday with Rachael Ray Magazine. What caught my attention was that the main ingredient was orange, which Is one of my favorite flavors. I made several changes which I noted in parenthesis.
Ingredients:
Salt and Pepper
1 Ib. whole wheat spaghetti
2 tbsp. EVOO (1 tbsp)
8 boneless, skinless chicken thighs, quartered ( I used 3 chicken breasts)
2 sprigs rosemary, finely chopped (I omitted)
1/4 c. balsamic vinegar
1/4 c. orange marmalade (1/2 c.)
3 c. arugula or baby spinach (2 c.)
4 tbsp butter ( I omitted)
1/4 c. sage leaves, thinly sliced (I omitted)
1/2 c. parmigiano-reggiano (I used only a sprinkle)
1/3 s. honey roasted pecans ( I omitted)
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the cooking water.
2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with s&p and add to the pan. Sprinkle the rosemary on top of the chicken and cook the chicken until brown and crispy, 8-10 minutes. Transfer to a platter. 3. Whisk in the balsamic vinegar and orange marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and add the arugula. 4.In the pasta pot, melt the butter over med-low heat. Add the sage and cook until fragrant, about 5 minutes. Add the pasta and the pasta water and toss. Add the 1/2 cup of cheese and season with s&p. Sprinkle the pecans over the chicken and serve alongside the pasta.
Note: I chopped the chicken breasts into bite size pieces. I omitted the sage butter step completely and added the chicken and sauce on top of the pasta.
Tuesday, December 30, 2008
Honey Yeast Rolls
I made this recipe from annieseats.wordpress.com for our christmas dinner. They were so fabulous! I loved the fact that they are made with honey so no extra honey or butter was needed before serving.
Ingredients: 2 1/4 teaspoons instant yeast, 1 cup warm water (105°-115° F) 1/4 cup honey, 3 tablespoons canola oil, 1 1/4 teaspoons salt, 1 egg lightly beaten, 4 cups bread flour, vegetable cooking spray, 1 tablespoon butter melted & 1 tablespoon honey
Directions:-In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.-Add the honey, oil, salt and egg and mix well.-Add 3 cups of the flour and mix until the dough comes together in a sticky mass.-With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough.-Switch to the dough hook and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.-Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.-Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.-Turn the dough onto a lightly floured surface and knead for 30 seconds.-Cover and let rest for 10 minutes.-Punch the dough down and divide into 12 equal portions.-Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.-Cover and let rise in a warm, draft-free place for 20 minutes.-Mix together the melted butter and honey and brush lightly over the tops of the rolls.-Bake at 400° for 13-15 minutes or until lightly browned.-Serve warm or at room temperature.Source: As seen on Annie's Eats, originally adapted from A cookie a day
Ingredients: 2 1/4 teaspoons instant yeast, 1 cup warm water (105°-115° F) 1/4 cup honey, 3 tablespoons canola oil, 1 1/4 teaspoons salt, 1 egg lightly beaten, 4 cups bread flour, vegetable cooking spray, 1 tablespoon butter melted & 1 tablespoon honey
Directions:-In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.-Add the honey, oil, salt and egg and mix well.-Add 3 cups of the flour and mix until the dough comes together in a sticky mass.-With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough.-Switch to the dough hook and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.-Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.-Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.-Turn the dough onto a lightly floured surface and knead for 30 seconds.-Cover and let rest for 10 minutes.-Punch the dough down and divide into 12 equal portions.-Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.-Cover and let rise in a warm, draft-free place for 20 minutes.-Mix together the melted butter and honey and brush lightly over the tops of the rolls.-Bake at 400° for 13-15 minutes or until lightly browned.-Serve warm or at room temperature.Source: As seen on Annie's Eats, originally adapted from A cookie a day
Saturday, December 27, 2008
Felichke
When I was growing up my dad made a dish using egg noodles and ham that was a family favorite. He always called it Felichke. I am not sure of the spelling, but it has been passed down throughout the family for decades. My dads side of the family is from what is now the Czech Republic and he makes a lot of dishes that are ethnically based. I had tons of leftover Christmas ham so I thought it would be perfect to use some of it here. I also figured it was time to make it for my husband who had never had it before. My daughter loves it and requests it several times a year. I usually comply because it is hearty, delicious and cheap. I don't have the formal recipe for it so bear with me.
Ingredients:
1 bag of wide egg noodles
1 - 2 cups of ham, depending on how much you like
1 large egg
Directions:
Cook the noodles in a large saucepan until al dente. Drain and set aside. Chop the ham and combine with the noodles. Crack the egg over the noodles and ham and mix together. Transfer the mixture into a large baking dish and bake at 350 until the noodles are beginning to brown, about 30 minutes. Serve warm.
Ingredients:
1 bag of wide egg noodles
1 - 2 cups of ham, depending on how much you like
1 large egg
Directions:
Cook the noodles in a large saucepan until al dente. Drain and set aside. Chop the ham and combine with the noodles. Crack the egg over the noodles and ham and mix together. Transfer the mixture into a large baking dish and bake at 350 until the noodles are beginning to brown, about 30 minutes. Serve warm.
Pizza Dough
I decided to make some pizza dough in advance for a easy weeknight meal. I remembered seeing a recipe in my Baking Illustrated cookbook that looked fairly easy to make that called for more than one serving. In fact, the recipe makes three servings, but I decided to make it in two servings because I like my pizza crust on the thicker side. I also substituted some of the flour for whole wheat. I really like whole wheat pizza because it is a little bit healthier and more filling.
Ingredients:
1/2 c warm water (about 110 degrees)
1 envelope (about 2 1/4 tsp) instant yeast
1 1/4 c water, at room temperature
2 tbsp EVOO
4 c bread flour ( I substituted 2 of those for whole wheat flour)
1 1/2 tsp salt
Nonstick cooking spray for the bowl
Directions:
Measure warm water into a 2 c. measuring cup. Sprinkle with the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and the EVOO and stir to combine.
Place the flour and salt into the bowl of a stand mixer using the paddle attachment and process to combine. While processing add the liquid ingredients until semi combined. Switch to the dough hook and knead for 5 minutes. When the dough is smooth and elastic take it out and form into a ball. Put the ball into a large bowl coated with cooking spray and cover tightly with plastic wrap. Allow the dough to rise for 1 1/2 to 2 hours. You may need to let it rise for a little bit longer if you use the whole wheat flour.
I separated the dough in half and wrapped each half in plastic wrap and put each one in a separate freezer bag.
Ingredients:
1/2 c warm water (about 110 degrees)
1 envelope (about 2 1/4 tsp) instant yeast
1 1/4 c water, at room temperature
2 tbsp EVOO
4 c bread flour ( I substituted 2 of those for whole wheat flour)
1 1/2 tsp salt
Nonstick cooking spray for the bowl
Directions:
Measure warm water into a 2 c. measuring cup. Sprinkle with the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and the EVOO and stir to combine.
Place the flour and salt into the bowl of a stand mixer using the paddle attachment and process to combine. While processing add the liquid ingredients until semi combined. Switch to the dough hook and knead for 5 minutes. When the dough is smooth and elastic take it out and form into a ball. Put the ball into a large bowl coated with cooking spray and cover tightly with plastic wrap. Allow the dough to rise for 1 1/2 to 2 hours. You may need to let it rise for a little bit longer if you use the whole wheat flour.
I separated the dough in half and wrapped each half in plastic wrap and put each one in a separate freezer bag.
Friday, December 26, 2008
Colonial Corn Pudding
Sorce: Cooking Light Magazine December 08
This dish was very easy and was a hit at Christmas dinner.
Ingredients:
3c. Frozen whole kernal corn thawed
3/4 c. fat free evaporated milk
2 tbsp half-and-half (fat free)
1/2 tsp salt
1/8 tsp pepper
Dash of nutmeg
1 large egg
1 large egg white
6 tbsp oyster crackers, crushed and divided
3 tbsp cornmeal
1/2 c. sharp shredded cheese
2 tbsp butter, melted ( I omitted)
Directions:
Preheat oven to 350
Combine corn, 1/4 c. of evap milk and half-and-half in a blender; process until smooth. Combine remaining 1/2 c of evap milk, salt , pepper,nutmeg, egg and egg white in a large bowl. Stir in pureed corn , 3 tbsp of crackers and cornmeal.
Spoon mixture into a baking dish coated with cooking spray. Sprinkle evenly with cheese and remaining crackers and butter (I omitted the butter). Bake at 350 for 30 minutes until golden brown. Serve warm. Yield: 8 serving sizes at 1/2 cup.
This dish was very easy and was a hit at Christmas dinner.
Ingredients:
3c. Frozen whole kernal corn thawed
3/4 c. fat free evaporated milk
2 tbsp half-and-half (fat free)
1/2 tsp salt
1/8 tsp pepper
Dash of nutmeg
1 large egg
1 large egg white
6 tbsp oyster crackers, crushed and divided
3 tbsp cornmeal
1/2 c. sharp shredded cheese
2 tbsp butter, melted ( I omitted)
Directions:
Preheat oven to 350
Combine corn, 1/4 c. of evap milk and half-and-half in a blender; process until smooth. Combine remaining 1/2 c of evap milk, salt , pepper,nutmeg, egg and egg white in a large bowl. Stir in pureed corn , 3 tbsp of crackers and cornmeal.
Spoon mixture into a baking dish coated with cooking spray. Sprinkle evenly with cheese and remaining crackers and butter (I omitted the butter). Bake at 350 for 30 minutes until golden brown. Serve warm. Yield: 8 serving sizes at 1/2 cup.
Pomegranate - Apple Cider Toddy
I saw this recipe in the Cooking Light Christmas 08 edition. I really liked the recipe as it was, but I ended up making it really different. The changes are in italics.
Pomegranate -Apple Cider Toddy
8 Whole Cloves (I used 2)
2 cinnamon sticks
3 c. pomegranate juice (2 cups)
1/2 c. apple cider (2 cups)
1/3 c. honey (2 tbsp)
Place cloves and cinnamon sticks on a double layer of cheesecloth.
Gather the edges of the cloth and secure tightly.
Combine cheesecloth bag, juices and honey into a large saucepan and cook for 30 minutes.
Remove from heat and discard cheesecloth. Serve warm. ( In order to make my life easier, I put all of the ingredients in a large crockpot without the cheesecloth and cooked on low for 1 hour and then left the setting of the crockpot on warm for the remainder of the day.)
Pomegranate -Apple Cider Toddy
8 Whole Cloves (I used 2)
2 cinnamon sticks
3 c. pomegranate juice (2 cups)
1/2 c. apple cider (2 cups)
1/3 c. honey (2 tbsp)
Place cloves and cinnamon sticks on a double layer of cheesecloth.
Gather the edges of the cloth and secure tightly.
Combine cheesecloth bag, juices and honey into a large saucepan and cook for 30 minutes.
Remove from heat and discard cheesecloth. Serve warm. ( In order to make my life easier, I put all of the ingredients in a large crockpot without the cheesecloth and cooked on low for 1 hour and then left the setting of the crockpot on warm for the remainder of the day.)
Christmas Dinner
I made this recipes that for Christmas dinner. I found it in Cooking Light magazine December 08 issue. I wanted to make Baked Cranberries with Rum, but I accidentally bought cherries instead of cranberries. I am really glad that I did. The cherries were sweeter than cranberries, which is always a plus in my book.
Baked Cranberries (cherries) with Rum
Combine 1 (12 oz) bag of fresh or frozen cranberries, 3/4 c. sugar(since the cherries are naturally sweeter than cranberries, I used 1/4 c. of sugar), 1/4 tsp ground cinnamon and a dash of nutmeg in a 8 inch baking dish coated with cooking spray; cover with foil. Bake at 350 for 30 minutes; uncover and stir gently. bake , uncovered , an additional 15 minutes or until berries are tender and the sauce is syrupy. Remove from the oven; stir in 2 tbsp of rum. Cool to room temperature . Chill at least 1 hour before serving. I served the dish warm, it was delicious!
Yield: 8 servings (1.4 cup)
Baked Cranberries (cherries) with Rum
Combine 1 (12 oz) bag of fresh or frozen cranberries, 3/4 c. sugar(since the cherries are naturally sweeter than cranberries, I used 1/4 c. of sugar), 1/4 tsp ground cinnamon and a dash of nutmeg in a 8 inch baking dish coated with cooking spray; cover with foil. Bake at 350 for 30 minutes; uncover and stir gently. bake , uncovered , an additional 15 minutes or until berries are tender and the sauce is syrupy. Remove from the oven; stir in 2 tbsp of rum. Cool to room temperature . Chill at least 1 hour before serving. I served the dish warm, it was delicious!
Yield: 8 servings (1.4 cup)
Pasta with Roasted Cauliflower and Ham
I found this recipe in Everyday with Rachel Ray December 08 issue. What caught my attention was that it was listed under Dinners Under 10 Bucks. I try to make healthy food, but it isn't always cheap to eat that way. When I can find a recipe that is healthy and cheap, it is definitely a winner! I will usually try to make a recipe healthier by cutting down or eliminating some of the fats or sugar. I will note any changes in italics.
Pasta with Roasted Cauliflower & Ham
Serves 4 Prep 20 min Cook 20 min
1 head cauliflower (about 2.5 ibs) cored and cut into 1" pieces
3 Tbsp. vegetable oil - I used canola oil
s&p
4 tbsp butter (2 tbsp)
1/2 c. chopped fresh sage
1 Ib. penne pasta
1/3 Ib sliced cooked ham
Directions:
Preheat oven to 400. Spread the cauliflower on a baking sheet , drizzle with the oil and toss, season with s&p. bake until browned, about 20 minutes.
Meanwhile, in a small saucepan, melt the butter over med-high heat. Cook, without stirring, until the butter is golden brown. Stir in the sage and remove from the heat.
In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pastawater. Add the sage butter, stir all together and add salt and pepper to taste.
Pasta with Roasted Cauliflower & Ham
Serves 4 Prep 20 min Cook 20 min
1 head cauliflower (about 2.5 ibs) cored and cut into 1" pieces
3 Tbsp. vegetable oil - I used canola oil
s&p
4 tbsp butter (2 tbsp)
1/2 c. chopped fresh sage
1 Ib. penne pasta
1/3 Ib sliced cooked ham
Directions:
Preheat oven to 400. Spread the cauliflower on a baking sheet , drizzle with the oil and toss, season with s&p. bake until browned, about 20 minutes.
Meanwhile, in a small saucepan, melt the butter over med-high heat. Cook, without stirring, until the butter is golden brown. Stir in the sage and remove from the heat.
In a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the pasta water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pastawater. Add the sage butter, stir all together and add salt and pepper to taste.
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