This is a copycat recipe for Olive Garden. I love this soup and get it every time I go to Olive Garden. I have made another version of it before, but it wasn't nearly as good as this one. I made a few changes, but I think it tastes very similar to the original and has less fat and calories!
Source: http://cinnamonspiceandeverythingnice.com/
(adapted from Tuscan recipes)
Ingredients
4 slices bacon, cut into a small dice (I omitted)
1 pound hot Italian sausage, ground or links with casings removed ( I used sweet turkey sausage)
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock (I used homemade, it makes a difference)
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
1/2 tsp cayenne pepper (my addition)
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk (I used half-and-half)
Parmesan cheese, grated, for serving
Directions:
1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion. 2. Push the sausage to the edges of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant. 3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender. 4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.
Monday, November 29, 2010
Pumpkin Pie Spice Syrup
It is the time of year that Starbucks has Pumpkin Spice Lattes on the menu. It is my favorite drink and I was treating myself to them a bit more than I should, so I had to find an alternative. I did make a recipe for Pumpkin Spice Latte using canned pumpkin, which was delicious, but this is so much easier for my morning coffee during the week. You can just make it in advance and store it in a bottle to add to your coffee!
Source: http://mustlovechutney.blogspot.com
1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon
Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.
Source: http://mustlovechutney.blogspot.com
1 cup water
1 cup sugar
1 tbsp ground cinnamon
1/2 tbsp ground ginger
1 tsp of cloves or allspice
1 tsp of freshly grated nutmeg
1 tbsp vanilla extract
I used 1 tablespoon of homemade pumpkin pie spice and 1/2 tbsp cinnamon
Directions:
Add water and sugar to a saucepan. Bring to a boil, stirring occasionally. Turn heat down, add all spices, and simmer for several minutes; cool. Add 1 tbsp vanilla extract. Store in an airtight container, away from sunlight.
To make a pumpkin spice latte, if you have an espresso maker, add one shot of espresso and one shot of the pumpkin spice syrup to steamed milk. Top with whipped cream and crushed biscotti if you're feeling decadent.
If you do not have an espresso maker, you can still enjoy this Autumn treat! Add a shot of the syrup and 1/4 cup of steamed milk (or milk alternative) to your favorite morning cup of coffee. Sip, smile and repeat.
Parker House Rolls
I love big fluffy rolls, so when I was browsing my November issue of Food Network Magazine, I found these delicious billowy, soft rolls! I made them in advance, fully intending to take them for Thanksgiving dinner, but I forgot them. I did, however bake them up in addition to some soup the other night. They were delicious! My only complaint is that they came out huge! I will make them smaller next time for dinner rolls, but these large babies will make fabulous sandwiches for that leftover turkey!
Source: Food Network Magazine/Alex Garnaschelli
Ingredients:
1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
Directions:
Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Source: Food Network Magazine/Alex Garnaschelli
Ingredients:
1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling
Directions:
Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough.
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.
Light Sweet Potato - Pecan Casserole
My favorite Thanksgiving dish is sweet potato casserole! I always make it and I usually refer to Paula Deen's recipe, but this year I wanted to make it a bit lighter so I looked to my favorite light cooking guru, Ellie Krieger. I have to say, this recipe was better than Paula's! It tasted sweet, but light and creamy at the same time. The only thing that I didn't like is that it didn't make enough servings and I should have doubled it!
Source: http://foodnetwork.com
Ingredients:
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions:
Preheat the oven to 350 degrees F.
Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g
Source: http://foodnetwork.com
Ingredients:
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions:
Preheat the oven to 350 degrees F.
Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g
Pumpkin Bars with Cream Cheese Frosting
I actually found this recipe on Food Network. It is a Paula Deen recipe so I knew it would be good. I was all set to make it when I saw a better, semi-lighter version of it on one of the blogs that I frequent. It turned out so good. All of the family gobbled it up for Thanksgiving. It is a nice alternative to pumpkin pie.
Source: http://mymadisonbistro.com originally adapted from Paula Deen
for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt
for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.
for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.
Store covered in the refrigerator.
Source: http://mymadisonbistro.com originally adapted from Paula Deen
for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt
for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.
for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.
Store covered in the refrigerator.
Homemade Dulce de Leche
If I would have known that making Dulce de Leche was so easy, I would have made it years ago. This recipe really works and it tastes delicious. It is great to use for dipping apples, drizzling on coffee or hot cocoa and for a yummy cake filling. I will be making this repeatedly!
Source: http://ourbestbites,com/
Ingredients:
1 can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish. Cover tightly with foil. Place in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Continue cooking if necessary. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker. Place enough water in slow cooker to completely cover cans by 1 inch. Cook on low for about 8 hours. Let cans cool completely before opening.
Source: http://ourbestbites,com/
Ingredients:
1 can sweetened condensed milk
Directions:
Preheat oven to 425 degrees. Pour sweetened condensed milk into a shallow baking dish. Cover tightly with foil. Place in a larger pan, such as a roasting pan. Fill larger pan with hot water until water level reaches about half way up the baking dish. Cook for about 60 minutes and then check. Continue cooking if necessary. When a medium caramel color is reached, remove from oven and let cool. Whisk until smooth, store in fridge.
Crock Pot Instructions: Place 1-3 sealed cans of sweetened condensed milk in slow cooker. Place enough water in slow cooker to completely cover cans by 1 inch. Cook on low for about 8 hours. Let cans cool completely before opening.
Monday, November 22, 2010
Pumpkin Pie Pancakes
This is a really great pancake recipe. It tastes almost as good as pumpkin pie. It makes a really thick batter, but you can thin it out with a bit more milk, if needed.
Source: http://crepesofwrath.net
1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature
Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.
Source: http://crepesofwrath.net
1 1/4 cup all-purpose flour
1 tablespoon sugar (if using pure puree, use 3 tablespoons sugar) ( I used 2 tbsp sugar with the pumpkin puree)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1% milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup canned pumpkin pie mix (or pure pumpkin puree – if using puree, be sure to add the following spices to the flour: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves)
2 tablespoons vegetable or canola oil
1 egg, room temperature
Directions:
1. Preheat your oven to 250 degrees F. In a medium bowl, combine you flour, sugar, baking powder, and salt Set aside.
2. Combine your milk, pumpkin, oil, and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Use some non-stick spray or melt 1/2 a tablespoon of unsalted butter on a large skillet over medium-high heat. Wipe the skillet with a paper towel so that only a thin layer of butter or spray is on the skillet; you don’t want anything pooling or else your pancakes will be soggy.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet (I made 3 pancakes at a time). When the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy. Makes 10 pancakes.
Teriyaki Beef Noodle Bowls
Source: rachaelray.com
I made several changes to this recipe to suit my tastes, but I used the idea from the source. It turned out to be delicious!
Ingredients:
For the teriyaki barbecue sauce:
1/2 cup beef or chicken stock
1 cup ketchup
1/2 cup teriyaki sauce or low sodium teriyaki sauce
1/3 cup honey or agave syrup
3 cloves garlic, finely chopped
1/2 palmful coarse black pepper
1 1-inch piece of ginger root, peeled
(I just mixed 1/4 cup soy sauce with 1/4 c rice vinegar, 2 tbsp brown sugar, 1 garlic clove and 1 tsp grated ginger together in a bowl for the sauce)
For the steak or chicken, veggies and spaghetti:
1 cup frozen shelled edamame
3/4 pound flank steak or boneless, skinless chicken breasts
1 bundle broccolini or 1 small head broccoli
Salt
1 pound whole wheat or whole grain spaghetti
2 tablespoons vegetable oil or peanut oil
4 scallions, very thinly sliced on an angle
Preparation
Place the ingredients for the barbecue sauce in a small pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes to thicken and concentrate the flavor a little. Remove the ginger root.
Place a large pot of water on the stove to boil.
Pour a cup of edamame from the freezer into a bowl to defrost. Add the meat to the freezer to firm up, about 15 minutes.
Trim the broccolini or broccoli and cut into 2-inch pieces. Add salt to the boiling water and cook the broccolini or broccoli to tender-crisp, 5 minutes. Remove the broccolini with a spider or slotted spoon and drain well. Drop the pasta into the water and cook to al dente.
Remove the meat from the freezer and slice it very thinly on an angle, against the grain if you're using beef.
Heat the oil, a turn of the pan, in a large skillet or wok over high heat until smoking. Add the meat and stir fry until brown. Add the edamame and broccolini or broccoli and pour in the sauce. Drain the pasta and toss into the skillet to combine.
Serve in bowls topped with scallions.
I made several changes to this recipe to suit my tastes, but I used the idea from the source. It turned out to be delicious!
Ingredients:
For the teriyaki barbecue sauce:
1/2 cup beef or chicken stock
1 cup ketchup
1/2 cup teriyaki sauce or low sodium teriyaki sauce
1/3 cup honey or agave syrup
3 cloves garlic, finely chopped
1/2 palmful coarse black pepper
1 1-inch piece of ginger root, peeled
(I just mixed 1/4 cup soy sauce with 1/4 c rice vinegar, 2 tbsp brown sugar, 1 garlic clove and 1 tsp grated ginger together in a bowl for the sauce)
For the steak or chicken, veggies and spaghetti:
1 cup frozen shelled edamame
3/4 pound flank steak or boneless, skinless chicken breasts
1 bundle broccolini or 1 small head broccoli
Salt
1 pound whole wheat or whole grain spaghetti
2 tablespoons vegetable oil or peanut oil
4 scallions, very thinly sliced on an angle
Preparation
Place the ingredients for the barbecue sauce in a small pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes to thicken and concentrate the flavor a little. Remove the ginger root.
Place a large pot of water on the stove to boil.
Pour a cup of edamame from the freezer into a bowl to defrost. Add the meat to the freezer to firm up, about 15 minutes.
Trim the broccolini or broccoli and cut into 2-inch pieces. Add salt to the boiling water and cook the broccolini or broccoli to tender-crisp, 5 minutes. Remove the broccolini with a spider or slotted spoon and drain well. Drop the pasta into the water and cook to al dente.
Remove the meat from the freezer and slice it very thinly on an angle, against the grain if you're using beef.
Heat the oil, a turn of the pan, in a large skillet or wok over high heat until smoking. Add the meat and stir fry until brown. Add the edamame and broccolini or broccoli and pour in the sauce. Drain the pasta and toss into the skillet to combine.
Serve in bowls topped with scallions.
Spaghetti with Carmelized Cauliflower and Pepperoni
This is a really easy and tasty weeknight meal. I loved the addition of the pepperoni, it added a little bit of spice and saltiness to the dish. As always, I made some changes to the recipe, which I have noted in parenthesis.
Source: http://nourishnetwork.com
1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half
Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.
Serves 4
Source: http://nourishnetwork.com
1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half
Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.
Serves 4
Tuesday, November 16, 2010
Cilantro Lime Pesto Pasta
This recipe was really flavorful and filling. My husband loved it, but I kind of felt that it was a bit strong for my liking. I tried to minimize the strong taste of the pesto by adding light cream cheese as a sauce, but it was still a little bit "herby" if that is a word. The original recipe used parsley, but I abhor parsley so I subbed in cilantro which is my favorite herb. You could use cilantro, parsley or basil in your pesto, if you are inclined.
Source: Loosely adapted from Food Network.com/Ann Burrell
Ingredients:
12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter
1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.
Source: Loosely adapted from Food Network.com/Ann Burrell
Ingredients:
12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter
1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.
Wednesday, November 10, 2010
Honey Lime Enchiladas
This recipe is so good and fairly healthy. The only change that I made is to use corn tortillas instead of flour. In my opinion, flour tortillas should NEVER be used for enchiladas! This will make 9-10 enchiladas if you use corn tortillas.
Source: http://recipeindulgence.blogspot.com
Ingredients:
1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas (I used corn)
Directions:
1. Mix together honey, lime juice, chili powder, and garlic powder. Add to chicken and let soak for 30 minutes.
2. Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3. Fill tortillas with shredded chicken and desired amount of cheese. Roll and place in baking pan.
4. Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5. Bake at 350 F for 30 minutes.
Source: http://recipeindulgence.blogspot.com
Ingredients:
1 1/2 pounds chicken, shredded
1/3 cup honey
1/4 cup lime juice
1 tbsp chili powder
1/2 tsp garlic powder
2 (10 ounce) cans green enchilada sauce
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas (I used corn)
Directions:
1. Mix together honey, lime juice, chili powder, and garlic powder. Add to chicken and let soak for 30 minutes.
2. Spray a 9 x 13 inch pan with nonstick spray and pour enchilada sauce so it coats the bottom of the pan.
3. Fill tortillas with shredded chicken and desired amount of cheese. Roll and place in baking pan.
4. Pour the remaining enchilada sauce over chicken and and sprinkle more cheese on top.
5. Bake at 350 F for 30 minutes.
Cream of Mushroom Soup
My family loves mushrooms and soup, so this was a perfect thing to make for them. This soup is so good and satisfying. I don't remember whose blog I retrieved it from, but I am grateful to have found it!
Ingredients:
3 Tbsp. butter
1/2 of a yellow onion, chopped
– 3-4 garlic cloves, minced
– 1 lb. ground turkey
– 1 c. flour ( I used 1/2 cup, but 1/4 cup would probably work really well)
– Lots of portabella mushrooms, cut into chunks* ( I omitted)
– Lots of button mushrooms, cut into chunks
– Lots of any other mushrooms you love, cut into chunks
** Okay, to be fair: you’ll need about a pound or so of mushroom chunks total, your preference–
About 4-6 c. milk, stock, or half-n-half (depending on the flavor/healthiness/thickness you want; I tend to do a mixture of all three)
– Salt and ground pepper
Directions:
Add the butter to a large heavy pot on the stove top over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
Ingredients:
3 Tbsp. butter
1/2 of a yellow onion, chopped
– 3-4 garlic cloves, minced
– 1 lb. ground turkey
– 1 c. flour ( I used 1/2 cup, but 1/4 cup would probably work really well)
– Lots of portabella mushrooms, cut into chunks* ( I omitted)
– Lots of button mushrooms, cut into chunks
– Lots of any other mushrooms you love, cut into chunks
** Okay, to be fair: you’ll need about a pound or so of mushroom chunks total, your preference–
About 4-6 c. milk, stock, or half-n-half (depending on the flavor/healthiness/thickness you want; I tend to do a mixture of all three)
– Salt and ground pepper
Directions:
Add the butter to a large heavy pot on the stove top over medium heat. Add onion and garlic to the melted butter, and sauté until soft, about 5 minutes. Add ground turkey and brown. Add flour and make the mixture thick, get that flour mixed into the turkey really well (you’ll have a thick, sticky, lumpy mass on your hands. That is fine, it’s what you want).
Add mushrooms and cook for awhile, until juices and flavor are released (about 15 minutes). Slowly add your liquid of choice (milk/broth/half-n-half). Cook until thickened as desired while on medium heat, stirring frequently. Add salt and pepper to taste.
Monday, November 8, 2010
Coconut Cream Tart
My dad loves coconut cream pie, so I decided to make this for him. It was delicious, but very time consuming and the filling didn't set up as well as it should have. I don't think I would make it again for the reasons I previously mentioned.
Source:http://crumblycookie.net
(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)
For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut
For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)
1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.
2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.
Source:http://crumblycookie.net
(crust adapted from Dorie Greenspan; filling adapted from Tartine)
If you can’t find (or just don’t want to buy) coconut flour, replace the coconut flour in the crust with an additional ¼ cup all-purpose flour (to make a total of 1½ cups all-purpose flour).
Consider using half coconut milk in the filling instead of some of the whole milk! I forgot, but I think would add another delicious layer of coconut. (I added the coconut milk, which did add great flavor)
For the filling:
2 cups whole milk
¼ teaspoon salt
4 tablespoons cornstarch
4 ounces (½ cup + 1 tablespoon) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon coconut extract ( I omitted)
4 tablespoons unsalted butter, cut into 8 cubes
1¼ cups (3.5 ounces) unsweetened small-flake coconut
For the crust:
1¼ cups (6 ounces) all-purpose flour
¼ cup coconut flour
½ cup (2 ounces) confectioners’ sugar
¼ teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons total) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
¼ cup shredded sweetened coconut, toasted, for garnish
whipped cream (optional) ( I didn't use)
1. For the filling: Add the milk and salt to a 2-quart saucepan and bring to a boil over medium-high heat. Meanwhile, whisk together the sugar and cornstarch in a medium bowl, then whisk in the eggs. When the milk boils, pour just a bit of it into the egg mixture, whisking constantly. Keep whisking and very gradually add the rest of the milk to the egg mixture. Pour the mixture back into the pot and whisk constantly over medium heat until the mixture thickens and just starts to boil; it will only take a few minutes. Quickly pour the pastry cream into a fine-mesh strainer set over a medium bowl (I use the same bowl I originally mixed everything in). Use a rubber spatula to push the pastry cream through the strainer. Let the pastry cream cool for a few minutes, occasionally stirring it, and then mix in the butter, 2 cubes at a time. Press plastic wrap directly on the surface of the pastry cream and refrigerate it until completely chilled, 3-4 hours or overnight.
2. Prepare the crust: Add the flours, sugar, and salt to the bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Add the butter, and pulse until the butter is cut into the dough but some pieces are still pea-sized, 2-3 seconds. Add the yolk and process continuously until the dough begins to form clumps, 30-45 seconds, stirring once or twice.
3. Spray a 9-inch tart pan (or a pie pan, but then your crust will be thicker, like mine) with nonstick spray. Lightly pat the dough onto the bottom of the pan and up the sides. Freeze the lined pan for at least an hour before baking.
4. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray one side of a 12-inch square of foil with nonstick spray; press onto the crust, oiled side down. Bake 25 minutes; remove the foil and continue to bake until the crust is golden brown, about 8 minutes more. Cool completely.
5. Assembly: Remove the chilled pastry cream from the freezer and stir in the unsweetened coconut. Spread the pastry cream into the cooled crust; smooth the top. Place a piece of plastic wrap directly over the filling and refrigerate for at least 3 hours. During this time, the coconut will soak up moisture from the filling, become softer and thickening the filling further.
6. When ready to serve, remove the plastic wrap and top with toasted coconut and whipped cream, if desired.
Quick Cinnamon Biscuits
I love cinnamon rolls, but I do not like to wait for them. This is a really easy and good recipe. Not as good as real cinnamon rolls, but pretty decent if you want something comparable and quick. The only thing that I would change is to add less cinnamon. I never thought that I would say that, but the cinnamon flavor was too strong almost bitter.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Adapted from The Moosewood Collective’s “Moosewood Restaurant New Classics”
Yield: 9 biscuits ( I was able to get 12)
Cinnamon Sugar Filling:
1/4 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg ( I omitted)
Biscuit Dough:
2 1/2 cups unbleached white flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon heavy cream
Icing:
6 tablespoons confectioners’ sugar
4 to 6 teaspoons milk or heavy cream
Directions:
1. Preheat the oven to 400 degrees F.
2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.
4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.
5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.
6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.
Kettle Corn
I have never made homemade popcorn before. I have always been intimidated by it, but it is super easy. The reason I chose to finally make it is because it is so easy on the wallet. I get so tired of spending $4 for 3 bags of popcorn that never pop correctly! I got a whole bag of kernels for $1.99 that should last a long time! Maybe not, since I intend to make this weekly at least! I also included all of the fabulous tips from the source of this recipe. They really helped my confidence!
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<> Buck from JustPoppin just left a really informative comment with suggestions on popping kettle corn. This is what he had to say:
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Note: This recipe was copied directly from the source for convenience.
Source:http://savorysweetlife.com
Ingredients:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt
*Special Equipment – A large pot with lid
Directions:Heat oil in a large pot over medium-high heat. Add popcorn and sugar giving it a quick stir and then cover with lid. Once popcorn starts popping, pick it up and give it a quick shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn. *Also, do not attempt to make a batch of this in a dutch oven. I made a second batch thinking it would work and it caramelized to quickly and burned.
<
“I’d like to suggest adding a step (or clarification) at the beginning of the recipe to get the most out of the Mushroom Popcorn kernels…
3 kernels of corn should be added to the oil in the pan at the very start. Only after those kernels pop should the rest of the corn and other ingredients be added to the hot oil. Do this instead of adding the popcorn to cold oil and heating it together (which saps the popcorn of needed moisture).
More so than any other popcorn, Mushroom Popcorn kernels are very heat sensitive. They need higher heat (over 400F) to pop with the explosiveness necessary to get that big puffy ball shape, and to get it from the overwhelming majority of the kernels in the pan (which should be the result).
Popcorn will pop at temperatures as low as 250F but it’s more of a PFFFFT instead of a POP! Get over 400F and you’ll be getting bigger POPs. The step above is a great way to be sure the oil is plenty hot before adding most of your corn.”
If you have more questions about popcorn he says you can pop (get it? pop?.. never mind) on over to Justpoppin for more tips.
PS: If you are fanatical about this type of kernel like I am, you can order them online at justpoppin.com since grocery stores do not carry this type of kernel.
Just so you know – Disclaimer: JustPoppin.com did not sponsor this post. They merely provided me with a few samples because I was curious about mushroom kernels.
Monday, November 1, 2010
Floribean Chicken Chili
This is a really great chili recipe. I loved that it was sweet and smoky. I LOVED the addition of molasses, which added so much depth. I may just add it to every chili recipe!
Source: http://theperfectpantry.com
Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
Ingredients:
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander ( I omitted)
3 black peppercorns ( I omitted)
1 15-oz can red kidney beans, rinsed and drained ( I used 2 cans Ranch Style beans)
2 Tbsp olive oil
1 4-oz can roasted green chilies
4 oz diced chicken andouille or other spicy sausage ( I used turkey kielbasa)
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses ( I used 2 tbsp)
1 Tbsp chopped chipotle pepper in adobo ( I omitted)
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water (I omitted)
For garnishes (optional):1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterrey Jack pepper cheese or other cheese
Directions:
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chilies and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly. ( I skipped this step)
Source: http://theperfectpantry.com
Adapted from a recipe in Parade magazine by Sheila Lukins, the dish serves 6-8; can be doubled or tripled (and frozen).
Ingredients:
2-1/2 lbs boneless, skinless chicken thighs or breasts
1 onion, divided (half cut into two large chunks, half diced)
1 carrot, halved
2 celery ribs, halved
2 bay leaves
Juice of 1/2 lime
1 tsp ground cumin
1 tsp ground coriander ( I omitted)
3 black peppercorns ( I omitted)
1 15-oz can red kidney beans, rinsed and drained ( I used 2 cans Ranch Style beans)
2 Tbsp olive oil
1 4-oz can roasted green chilies
4 oz diced chicken andouille or other spicy sausage ( I used turkey kielbasa)
2 tsp each ground coriander, cumin, and chili powder (mild or hot, to taste)
1 14-oz can crushed tomatoes
2 oz tomato paste
1 Tbsp red wine vinegar
1 Tbsp molasses ( I used 2 tbsp)
1 Tbsp chopped chipotle pepper in adobo ( I omitted)
1 tsp agave nectar or honey, or more to taste
1/4 cup chopped fresh cilantro leaves, optional
2 tsp cornstarch mixed with 1/4 cup water (I omitted)
For garnishes (optional):1 cup sour cream
1/4 cup snipped fresh chives
1 ripe mango, diced
1 ripe tomato, diced
Chopped cilantro
Grated Monterrey Jack pepper cheese or other cheese
Directions:
Place chicken along with the two large chunks of onion, carrots, celery, bay leaves, lime juice, 1 tsp cumin, 1 tsp coriander and peppercorns in a large heavy pot. Add water to cover. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked through. Remove chicken to a bowl. Strain broth through a strainer lined with cheesecloth into another bowl, and set aside. Shred the chicken and set aside.
Heat olive oil in a heavy pot over medium-low heat. Add chopped onions, green chilies and sausage; cook for 8 minutes. Add 2 teaspoons each of coriander, cumin and chili powder; cook 3-4 minutes, stirring. Add tomatoes, tomato paste, vinegar, molasses, chipotle, agave or honey, and reserved chicken cooking liquid. Simmer 20-25 minutes. Add cilantro, beans and chicken. Cook for 10 minutes longer. Add cornstarch slurry to the stew and stir. Cook for 5 minutes until the stew thickens slightly. ( I skipped this step)
Albondigas Soup
I love Albondigas soup. I have been eating it for a long time, but don't make it very often. I have tried several recipes, but none can compare to my mother in laws. I have also tried her recipe, but it still doesn't turn out as well as when she makes it!
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.
For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano
Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.
For the soup:
32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin
Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.
My friend gave me this recipe to try after she made it and declared it good. She was right, it is very good. It is not my mother in laws, but it is tasty in its own right. The only thing I would change next time is to use ground beef instead of turkey because beef has so much more flavor.
For the Meatballs:
12 oz ground turkey or ground beef
2 tbsp minced onion
2 tbsp minced cilantro
2 tbsp minced celery ( I omitted)
pinch of cumin and oregano
Directions:
Mix well. Divide into mini meatballs and bake at 350 degrees for about 10 -12 minutes.
For the soup:
32 oz chicken broth
16 oz water
1 zucchini
2 green peppers
1 onion
2 celery stalks
1/4 head cabbage
2 bunches green onion
7 oz diced green chilies
2 - 14 oz cans of diced tomatoes
1/4 c cilantro, minced
1 tbsp oregano
1 tsp garlic powder
1 tsp cumin
Directions:
In a non stick skillet, saute onions, peppers and zucchini, until al dente. Add green onions and cabbage cook for 1 minute. Add green chilies, tomatoes and spices, except cilantro. Add chicken broth and water. Bring to a boil. Turn down to a simmer for 15-20 minutes. Add cilantro and cooked meatballs into the soup.
Don't cook the meatballs in the soup, they will fall apart.
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