http://www.kraftrecipes.com/recipes/stove-top-one-dish-chicken-50389.aspx
What You Need
1-1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
Make It
MIX hot water, butter and stuffing mix.
COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 min. on each side.
MIX soup and sour cream; pour over chicken. Top with stuffing; cover. Cook on low heat 10 min. or until chicken is done (165ºF).
Kraft Kitchens Tips
Substitute
Substitute fat-free milk for the sour cream.
Use Your Oven
Heat oven to 375°F. Prepare stuffing as directed. Place chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35 min. or until chicken is done.
Substitute
Prepare with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Monday, November 21, 2011
Chicken Chimichangas
Penzey's Spices
2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.
2-1/2 c chicken,cooked,shredded
2 Tbs veegetable oil
1/2 c chopped onion (1 small)
2 garlic cloves,minced
2 mild green chilies,roasted,peeled ,seeded and chopped(or 1 4oz can chopped medium green chilies)
1 tsp med-hot chili powder
16 oz. salsa
1/4 c chopped fresh cilantro leaves
1-1/2 tsp ground cumin
salt to taste
6 10" flour tortillas or 12 6" corn tortilllas
1 c canned refried beans
2-4 Ts vegetable oil for basting
sour cream,tomatoes,guacamole(optional)
Preheat oven to 425 degrees.In large saucepan,heat oil over med heat. Add onion and garlic;cook till tender. Stir in the green chilies,med-hot chili powder,salsa,cilantro,cumin.and salt. Stir in shredded chicken. Let cool.
Grease a rimmed 15x10" baking pan with 2 Tbs. oil. Working with one tortilla at a time,spoon a heaping Tbs of beans down the center of each. Top with scant 1/2 c of chicken mixture(less if using smaller tortillas).
Fold up the bottom,top and sides of tortilla;roll as if making a burrito and secure with toothpicks if necessary.
Place chimichangas in the baking pan,seam side down. Brush all sides with oil.
Bake for 20-25 mins or till golden brown and crisp,turning at least once. Serve with sour cream,guacamole and tomatoes,if desired.
Wegman's Buttercream Frosting
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710495
1 stick Wegmans Unsalted Butter, softened to room temp
1 Tbsp Wegmans Pure Vanilla Extract
4 cups Wegmans Powdered Sugar, sifted
1 Tbsp nonfat dry milk powder
3-4 Tbsp water, divided
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer
Directions:
Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
Chef Tip(s):
Frosting can be made in advance and stored in the refrigerator in a covered container. Prior to using, bring to room temp and stir to bring back to creamy consistency.
Use clear imitation vanilla if wanting a snow white frosting.
Option(s):
Substitute 3-4 Tbsp whole milk for the milk powder and water. The consistency will change a bit with this substitution.
1 stick Wegmans Unsalted Butter, softened to room temp
1 Tbsp Wegmans Pure Vanilla Extract
4 cups Wegmans Powdered Sugar, sifted
1 Tbsp nonfat dry milk powder
3-4 Tbsp water, divided
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer
Directions:
Add butter and vanilla extract to mixer bowl. Cream on MEDIUM speed until combined and lightened, scraping bowl and paddle as needed.
Add powdered sugar, milk powder and 3 Tbsp water. Mix until light and creamy; adding an additional Tbsp of water if needed for desired consistency.
Chef Tip(s):
Frosting can be made in advance and stored in the refrigerator in a covered container. Prior to using, bring to room temp and stir to bring back to creamy consistency.
Use clear imitation vanilla if wanting a snow white frosting.
Option(s):
Substitute 3-4 Tbsp whole milk for the milk powder and water. The consistency will change a bit with this substitution.
Sugar Cookies
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=710471
2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:
Prepare dough:
Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.
Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.
Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.
Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
Baking day: Preheat oven to 350 degrees.
Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.
Chef Tip(s):
To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
2 sticks (1/2 lb) Wegmans Unsalted Butter, softened to room temp
1 1/2 cups Wegmans Powdered Sugar, sifted
1 Wegmans Large Egg
1 tsp Wegmans Pure Vanilla Extract
1/2 tsp almond extract
2 1/2 cups Wegmans All-Purpose Flour
1 tsp baking soda
1 tsp cream of tartar
You'll Need: 5 qt stand mixer fitted with paddle or electric mixer, rolling pin, cookie cutters, large baking sheets, parchment paper, cooling racks
Directions:
Prepare dough:
Add butter and powdered sugar to mixer bowl. Cream on MEDIUM until combined and lightened, scraping bowl and paddle as needed.
Add egg, vanilla extract, and almond extract. Mix to combine. Stop mixer.
Add flour, baking soda, and cream of tartar. Mix on LOW just until combined.
Separate dough in half and form each half into a disk. Wrap each in plastic wrap. Refrigerate at least 3 hours or overnight.
Baking day: Preheat oven to 350 degrees.
Using rolling pin, roll out one disk of dough on lightly floured surface to a circle about 1/4-inch thick.
Cut out cookies. Transfer to parchment paper-lined baking sheet, spacing about 1/2-inch apart.
Bake one sheet at a time on center rack of oven 8-11 min or until cookies are firm, and very lightly browned along the edges. Cool for 2 min and remove from baking sheet.
Chef Tip(s):
To control the thickness of any rolled-out cookie dough, use rubber rolling pin rings or roll it between two thin strips of wood or Plexiglas (1/4-inch thick). They will help ensure even thickness of the final product.
Incorporate some of the "scrap" dough into the next piece of dough to be rolled out. This way, you won't be left with only scrap dough when finished.
Turn the sheet pan around halfway through the baking process to ensure even baking of the final product.
Set the timer for about half the time recommended, especially with new recipes. This lets you fine-tune the baking time without fear of over-baking the cookies.
Butternut Squash with Baby Spinach
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=348355#
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries (Grocery Dept)
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries (Grocery Dept)
Preheat oven to 350 degrees.
Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.
Lyonnaise Potatoes
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728856#
2 lbs Food You Feel Good About Yukon Gold/Butter potatoes, unpeeled, scrubbed
1 Tbsp salt, plus salt and pepper to taste
5 Tbsp Wegmans Butter, divided
3/4 cup Caramelized Onions (see related recipe)
1 tsp chopped Food You Feel Good About Fresh Thyme
Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MEDIUM-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
Slice potatoes into 1/4-inch rounds.
Melt 1 Tbsp butter in large skillet on MEDIUM-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.
Repeat step 3 with remaining potatoes, leaving them in skillet. Reduce heat to MEDIUM. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.
2 lbs Food You Feel Good About Yukon Gold/Butter potatoes, unpeeled, scrubbed
1 Tbsp salt, plus salt and pepper to taste
5 Tbsp Wegmans Butter, divided
3/4 cup Caramelized Onions (see related recipe)
1 tsp chopped Food You Feel Good About Fresh Thyme
Add potatoes and enough cold water to cover plus 2 inches to large stockpot. Add 1 Tbsp salt. Bring to simmer on MEDIUM-HIGH, uncovered (do not allow water to boil). Reduce heat to LOW; cook about 1 hour, 15 min, until very soft. Transfer potatoes to large colander; drain thoroughly. Cool at room temp about 1 hour, until cool enough to handle comfortably. Peel potatoes.
Slice potatoes into 1/4-inch rounds.
Melt 1 Tbsp butter in large skillet on MEDIUM-HIGH. Place half of potatoes in single layer in skillet. Brown each side of potatoes about 3-5 min . (Add more butter as needed.) Season to taste with salt and pepper. Transfer first batch of potatoes to a clean platter; keep warm.
Repeat step 3 with remaining potatoes, leaving them in skillet. Reduce heat to MEDIUM. Add caramelized onions and remaining butter to potatoes in skillet. Cook, mixing gently until onions are heated through and butter is melted. Sprinkle with thyme. Add reserved potatoes to pan and gently toss to combine. Serve warm.
Roasted Vegetables with Chestnuts
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728855#
3 1/2 - 4 cups (about 3/4 lb) Brussels sprouts, trimmed and halved
2 cups parsnips, peeled, cut into bite-sized pieces
2 cups carrots, peeled, cut into bite-sized pieces
1 bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)
10-12 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed
1 tsp minced Food You Feel Good About Fresh Sage
1 tsp minced Food You Feel Good About Fresh Rosemary
1/4 cup Italian Classics Extra-Virgin Toscano Olive Oil
Salt and cracked black pepper to taste
1 pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved
1 Tbsp Wegmans Apple Vinegar Spritzer
1 Tbsp minced Food You Feel Good About Fresh Basil
1 Tbsp minced fennel fronds*
Preheat oven to 450 degrees.
Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean.
Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside.
Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through.
Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.
3 1/2 - 4 cups (about 3/4 lb) Brussels sprouts, trimmed and halved
2 cups parsnips, peeled, cut into bite-sized pieces
2 cups carrots, peeled, cut into bite-sized pieces
1 bulb fennel (reserve fronds), quartered, cored, cut into bite-sized pieces (about 2 cups)
10-12 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic Cloves, trimmed
1 tsp minced Food You Feel Good About Fresh Sage
1 tsp minced Food You Feel Good About Fresh Rosemary
1/4 cup Italian Classics Extra-Virgin Toscano Olive Oil
Salt and cracked black pepper to taste
1 pkg (6.5 oz) Melissa's Peeled & Cooked Chestnuts (Produce Dept), halved
1 Tbsp Wegmans Apple Vinegar Spritzer
1 Tbsp minced Food You Feel Good About Fresh Basil
1 Tbsp minced fennel fronds*
Preheat oven to 450 degrees.
Mix Brussels sprouts, parsnips, carrots, fennel, garlic, sage, rosemary, and olive oil in large bowl. Season generously with salt and fresh cracked pepper. Arrange veggie mixture onto sheet pan in single layer. Set bowl aside without wiping it clean.
Add chestnuts to bowl; stir to coat lightly with olive oil and bits of herbs that remain in bowl. Set aside.
Roast veggie mixture 15 min, stir. Continue roasting about 15 min, until just starting to brown. Add chestnuts. Roast 5 min, to heat through.
Transfer to large bowl. Add apple vinegar spritzer, basil, and fennel fronds. Season to taste with salt; stir to blend.
Garlic and Herb Rubbed Pork Roast
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728858#
1 Tbsp Wegmans Garlic Herb Seasoning (Grocery Dept)
4 1/2 tsp Sugar in the Raw Natural Cane Turbinado Sugar
1 (about 2 lbs) Boneless Pork Roast
Wegmans Basting Oil
You'll Need: Rimmed baking sheet, wire rack
Two days before serving: Combine seasoning salt and sugar in small bowl. Using clean hands, coat pork thoroughly with seasoning mixture. Place pork in pan. Cover with plastic wrap; refrigerate 48 hours.
Day of roasting: Preheat oven to 450 degrees.
Drizzle pork with basting oil. Place on wire rack on baking sheet. Roast 15 min. Reduce oven to 350 degrees.
Roast about 60 min until internal temp reaches 145 degrees. (Check by inserting thermometer halfway into thickest part of pork.)
Remove from oven; let rest 5-10 min.
1 Tbsp Wegmans Garlic Herb Seasoning (Grocery Dept)
4 1/2 tsp Sugar in the Raw Natural Cane Turbinado Sugar
1 (about 2 lbs) Boneless Pork Roast
Wegmans Basting Oil
You'll Need: Rimmed baking sheet, wire rack
Two days before serving: Combine seasoning salt and sugar in small bowl. Using clean hands, coat pork thoroughly with seasoning mixture. Place pork in pan. Cover with plastic wrap; refrigerate 48 hours.
Day of roasting: Preheat oven to 450 degrees.
Drizzle pork with basting oil. Place on wire rack on baking sheet. Roast 15 min. Reduce oven to 350 degrees.
Roast about 60 min until internal temp reaches 145 degrees. (Check by inserting thermometer halfway into thickest part of pork.)
Remove from oven; let rest 5-10 min.
Mushroom Au Poivre Sauce
2 Tbsp Wegmans Extra-Virgin Olive Oil
2 pkgs (8 oz each) Food You Feel Good About Sliced White Mushrooms
Lawry's Seasoned Salt
2 Tbsp Wegmans Butter
1 cup medium-dry sherry
1 cup Food You Feel Good About Beef Culinary Stock
3 pkgs (11 oz each) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
2 Tbsp fresh cracked black pepper
You'll Need: Large braising pan
Heat olive oil in braising pan on MEDIUM-HIGH. Add mushrooms; cook, stirring, 6-7 min, until soft. Season to taste with seasoned salt. Add butter, sherry, and stock. Bring to simmer.
Add gravy to pan; reduce heat to MEDIUM-LOW. Add cracked pepper. Cook about 5 min, until heated through.
2 pkgs (8 oz each) Food You Feel Good About Sliced White Mushrooms
Lawry's Seasoned Salt
2 Tbsp Wegmans Butter
1 cup medium-dry sherry
1 cup Food You Feel Good About Beef Culinary Stock
3 pkgs (11 oz each) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
2 Tbsp fresh cracked black pepper
You'll Need: Large braising pan
Heat olive oil in braising pan on MEDIUM-HIGH. Add mushrooms; cook, stirring, 6-7 min, until soft. Season to taste with seasoned salt. Add butter, sherry, and stock. Bring to simmer.
Add gravy to pan; reduce heat to MEDIUM-LOW. Add cracked pepper. Cook about 5 min, until heated through.
Red Wine Sauce
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=728863
2 Tbsp Wegmans Shallot Thyme Finishing Butter (Dairy Dept)
1 cup dry red wine
1 pkg (11 oz) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
Melt butter in small saucepan on LOW. Increase heat to MEDIUM; add wine and bring to a boil. Cook, 12-15 min, until wine is reduced to one-fourth its original volume.
Reduce heat to LOW; add culinary gravy. Heat 3 min. Season to taste with salt and pepper.
Option(s):
Customize this sauce with these quick finishing options:
Sauteed Mushrooms & Caramelized Onions: Saute 1 pkg Phillips Gourmet Blend mushrooms in butter; combine with 2 Tbsp caramelized onions (see related recipe)
White Truffle Butter: Dollop with 2 Tbsp Wegmans Truffle Finishing Butter (Dairy Dept); instant truffle sauce
Roma Tomato & Chopped Chives: Peel, seed, and chop 2 Roma tomatoes; combine with 1 Tbsp chopped chives
2 Tbsp Wegmans Shallot Thyme Finishing Butter (Dairy Dept)
1 cup dry red wine
1 pkg (11 oz) Food You Feel Good About Beef Culinary Gravy (Grocery Dept)
Melt butter in small saucepan on LOW. Increase heat to MEDIUM; add wine and bring to a boil. Cook, 12-15 min, until wine is reduced to one-fourth its original volume.
Reduce heat to LOW; add culinary gravy. Heat 3 min. Season to taste with salt and pepper.
Option(s):
Customize this sauce with these quick finishing options:
Sauteed Mushrooms & Caramelized Onions: Saute 1 pkg Phillips Gourmet Blend mushrooms in butter; combine with 2 Tbsp caramelized onions (see related recipe)
White Truffle Butter: Dollop with 2 Tbsp Wegmans Truffle Finishing Butter (Dairy Dept); instant truffle sauce
Roma Tomato & Chopped Chives: Peel, seed, and chop 2 Roma tomatoes; combine with 1 Tbsp chopped chives
Pasta with Vodka Sauce and Chicken
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=726330#
1 pkg (14.5 oz) Food You Feel Good About Penne Rigate Super Pasta, cooked per pkg directions
1 pkg (24 oz) Italian Classics Vodka Blush Sauce (Prepared Foods)
1 Tbsp Wegmans Pure Olive Oil
1 pkg Fennel Garlic Marinated Chicken Breasts
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Butter
4 tsp Italian Classics Shredded Parmigiano-Reggiano (Cheese Shop), divided
Simmer sauce on LOW in small saucepan, stirring occasionally.
Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.
Toss pasta with warm sauce. Divide evenly on 6 plates; top with sliced chicken. Sprinkle each serving with 1 tsp cheese.
1 pkg (14.5 oz) Food You Feel Good About Penne Rigate Super Pasta, cooked per pkg directions
1 pkg (24 oz) Italian Classics Vodka Blush Sauce (Prepared Foods)
1 Tbsp Wegmans Pure Olive Oil
1 pkg Fennel Garlic Marinated Chicken Breasts
1 Tbsp Wegmans Basting Oil
1 Tbsp Wegmans Butter
4 tsp Italian Classics Shredded Parmigiano-Reggiano (Cheese Shop), divided
Simmer sauce on LOW in small saucepan, stirring occasionally.
Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.
Toss pasta with warm sauce. Divide evenly on 6 plates; top with sliced chicken. Sprinkle each serving with 1 tsp cheese.
Sunday Sauce
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=699417#
1/4 cup Wegmans Extra-Virgin Olive Oil
1 pkg (about 1.5 lbs) boneless country spare ribs
6 links Italian Classics Hot Italian Pork Sausage
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions (4 cups)
8 Tbsp (20 cloves) minced Food You Feel Good About Peeled Garlic
2 cans (6 oz each) Wegmans Tomato Paste
4 cups water
6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes
4 Tbsp dried basil
14 Homemade Meatballs (see related recipe), cooked
Salt and pepper to taste
Heat olive oil in large braising pan on MEDIUM-HIGH; add ribs and sausage. Cook, turning, 2-5 min, until meats are browned on all sides. Transfer meats to stockpot; set aside.
Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 min, until veggies are translucent.
Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 min, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
Carefully transfer meats to clean serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
1/4 cup Wegmans Extra-Virgin Olive Oil
1 pkg (about 1.5 lbs) boneless country spare ribs
6 links Italian Classics Hot Italian Pork Sausage
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions (4 cups)
8 Tbsp (20 cloves) minced Food You Feel Good About Peeled Garlic
2 cans (6 oz each) Wegmans Tomato Paste
4 cups water
6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes
4 Tbsp dried basil
14 Homemade Meatballs (see related recipe), cooked
Salt and pepper to taste
Heat olive oil in large braising pan on MEDIUM-HIGH; add ribs and sausage. Cook, turning, 2-5 min, until meats are browned on all sides. Transfer meats to stockpot; set aside.
Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 min, until veggies are translucent.
Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 min, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
Carefully transfer meats to clean serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
Tuscan Lasagna
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=726324#
1 red onion, chopped (2 cups)
1 carrot, peeled, chopped (1/2 cup)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Diced Celery (2 cups)
1 pkg (4 oz) Citterio Cubetti Pancetta (Deli Dept)
1/4 cup Wegmans Extra-Virgin Olive Oil
1/2 tsp crushed red pepper
Pinch of grated nutmeg
3 1/2 tsp garam masala (spice blend ingredient)
1 tsp grated nutmeg (spice blend ingredient)
1/4 tsp cinnamon (spice blend ingredient)
3/4 tsp curry powder (spice blend ingredient)
3/4 lb ground pork
3/4 lb Wegmans 80% Lean Ground Beef
1 pkg (4 oz) Citterio Cubetti Prosciutto (Deli Dept)
1 cup dry red wine
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
1 3/4 cups water
2 tsp spice blend
salt and pepper to taste
1 pkg (12.5 oz) Italian Classics Lasagna Sheets (Dairy Dept), prepared per pkg directions
1 pkg (24 oz) Italian Classics Parmesan Cream Sauce (Prepared Foods), divided
6 Tbsp Italian Classics Grated Parmigiano-Reggiano, divided
Cracked black pepper to taste
Make soffritto: Process onion, carrot, celery, and pancetta in food processor until very fine. Set aside.
Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.
Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.
Make meat ragu: Add ground pork, ground beef, and prosciutto to soffritto. Raise heat to MEDIUM-HIGH; cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.
Add tomato sauce, water, and 2 tsp spice blend.* Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min. This is a double batch of finished ragu. Use half in this recipe; freeze the other half for another pasta meal.
Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.
Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.
Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.
Repeat steps 7 and 8 twice.
Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.
Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving.
1 red onion, chopped (2 cups)
1 carrot, peeled, chopped (1/2 cup)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Diced Celery (2 cups)
1 pkg (4 oz) Citterio Cubetti Pancetta (Deli Dept)
1/4 cup Wegmans Extra-Virgin Olive Oil
1/2 tsp crushed red pepper
Pinch of grated nutmeg
3 1/2 tsp garam masala (spice blend ingredient)
1 tsp grated nutmeg (spice blend ingredient)
1/4 tsp cinnamon (spice blend ingredient)
3/4 tsp curry powder (spice blend ingredient)
3/4 lb ground pork
3/4 lb Wegmans 80% Lean Ground Beef
1 pkg (4 oz) Citterio Cubetti Prosciutto (Deli Dept)
1 cup dry red wine
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
1 3/4 cups water
2 tsp spice blend
salt and pepper to taste
1 pkg (12.5 oz) Italian Classics Lasagna Sheets (Dairy Dept), prepared per pkg directions
1 pkg (24 oz) Italian Classics Parmesan Cream Sauce (Prepared Foods), divided
6 Tbsp Italian Classics Grated Parmigiano-Reggiano, divided
Cracked black pepper to taste
Make soffritto: Process onion, carrot, celery, and pancetta in food processor until very fine. Set aside.
Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.
Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.
Make meat ragu: Add ground pork, ground beef, and prosciutto to soffritto. Raise heat to MEDIUM-HIGH; cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.
Add tomato sauce, water, and 2 tsp spice blend.* Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min. This is a double batch of finished ragu. Use half in this recipe; freeze the other half for another pasta meal.
Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.
Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.
Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.
Repeat steps 7 and 8 twice.
Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.
Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving.
Saturday, November 5, 2011
Peanut Butter Pretzel Cookies
http://sugarcooking.blogspot.com/2010/07/pretzel-cookies-with-chocolate-peanut.html
Ingredients:
- 1 1/2 cups of all purpose flour
- 1/2 tsp. of salt
- 1/4 tsp. of baking soda
- 1/2 cup of butter at room temperature
- 1/2 cup of tightly packed light brown sugar
- 1/3 cup of granulated sugar
- 1 egg (beaten)
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup broken up pretzel pieces
- Preztel Salt or Sea Salt
Directions:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
- Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Thursday, November 3, 2011
Pumpkin Cream Cheese Bread
http://www.kraftrecipes.com/recipes/layered-pumpkin-loaf-107300.aspx?cm_mmc=eml-_-rbe-_-20111103-_-1040&cm_lm=9DA8479D002A73BC9A142204BB7EA792
What You Need1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Make ItHEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
Kraft Kitchens TipsHow to Store BreadWrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days. sign in and join the discussion
What You Need1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Make ItHEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
Kraft Kitchens TipsHow to Store BreadWrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days. sign in and join the discussion
Sunday, October 30, 2011
Cinnamon Eggnog Scones
http://www.kingarthurflour.com/recipes/cinnamon-eggnog-scones-recipe
- 2 3/4 11.5 oz cups King Arthur Unbleached All-Purpose Flour
- 1/4 1.75 ounces cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, cut into pats or small cubes
- 2 cups cinnamon chips or cinnamon Flav-R-Bites, or a combination
- 1 large egg
- 1 teaspoon vanilla extract or 1/2 teaspoon eggnog flavor
- 3/4 cup cold eggnog
Topping
- 1 tablespoon eggnog
- 2 tablespoons sparkling white sugar or cinnamon-sugar, optional
Directions
| 1) In a large mixing bowl, whisk together all the dry ingredients. |
| 2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. |
| 3) Stir in the cinnamon chips or Flav-R-Bites. |
| 4) In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog. |
| 5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. |
| 6) Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here. |
| 7) Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick. |
| 8) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds. |
| 9) If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. |
| 10) If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them. |
| 11) Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar. |
| 12) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. |
| 13) Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn't look wet or unbaked. |
| 14) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. |
Easy Cinnamon Bread
http://www.kingarthurflour.com/recipes/easy-cinnamon-bread-recipe
- 3 cups 12.75 ounces King Arthur Unbleached All-Purpose Flour OR Perfect Pastry Blend
- 1/2 3.5 ounces cup sugar
- 2 teaspoons instant yeast
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup warm milk
- 1/4 cup melted butter
- 1 large egg
- 1 cup cinnamon chips or cinnamon Flav-R-Bites
- Cinnamon-Sugar Plus or cinnamon-sugar, for topping
2) In a separate bowl, whisk together the milk, butter, and egg.
3) Combine the wet and dry ingredients, beating until smooth.
4) Stir in the cinnamon chips or Flav-R-Bites. Let the batter rest at room temperature for 1 hour, covered. Towards the end of the rest, preheat the oven to 350°F.
5) Spoon the batter into a greased 8 1/2? x 4 1/2? loaf pan. Sprinkle the top with cinnamon-sugar.
6) Bake the bread for 35 to 40 minutes, until it tests done; a cake tester inserted into the center will come out clean.
7) Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a rack to cool completely.
Note: Don't slice the bread while it's hot! It'll slice much better when it's completely cool.
Yield: 1 loaf.
Thursday, October 27, 2011
Gram's Goulash Soup
INGREDIENTS
2lb beef stew meat
2-3 medium yellow onions
7 average sized white potatoes
3 tablespoon vegetable oil
2-3 tablespoon sweet paprika
1/8-1/4 tsp cayenne pepper
2 bay leaves
1 tablespoon salt
8-10 cups of water
1/2-2 tsp freshly ground pepper
DIRECTIONS
Cube beef into 1 inch pieces
Peel and slice onions into thin rounds.
Heat large pan over high heat, at 1 TB oil, swirl to goat, add onions to hot oil, cook until lightly browned. Remove onions to soup pot
Add another 1 TB oil, when oil hot add half of beef. Brown beef for about 5 minutes. Add 1-1 1/2 TB paprika and fry the paprika for about 1 minute.
Remove beef to soup pot, scraping up paprika bits.
Heat final TB of oil, when hot, add second batch of beef , brown, add rest of paprika and cayenne pepper, fry an extra minute, remove to soup pot.
Add 8-10 cups of water to soup pot. (pour some water into frying pan to get the bits)
Add bay leaves.
Bring soup to a simmer, simmer for one hour.
Add peeled and cut potatoes to soup, along with salt and pepper.
Raise heat to medium and cook for another 45 minutes
Yield 12 bowls.
Penzey's fall 2011 catalog
2lb beef stew meat
2-3 medium yellow onions
7 average sized white potatoes
3 tablespoon vegetable oil
2-3 tablespoon sweet paprika
1/8-1/4 tsp cayenne pepper
2 bay leaves
1 tablespoon salt
8-10 cups of water
1/2-2 tsp freshly ground pepper
DIRECTIONS
Cube beef into 1 inch pieces
Peel and slice onions into thin rounds.
Heat large pan over high heat, at 1 TB oil, swirl to goat, add onions to hot oil, cook until lightly browned. Remove onions to soup pot
Add another 1 TB oil, when oil hot add half of beef. Brown beef for about 5 minutes. Add 1-1 1/2 TB paprika and fry the paprika for about 1 minute.
Remove beef to soup pot, scraping up paprika bits.
Heat final TB of oil, when hot, add second batch of beef , brown, add rest of paprika and cayenne pepper, fry an extra minute, remove to soup pot.
Add 8-10 cups of water to soup pot. (pour some water into frying pan to get the bits)
Add bay leaves.
Bring soup to a simmer, simmer for one hour.
Add peeled and cut potatoes to soup, along with salt and pepper.
Raise heat to medium and cook for another 45 minutes
Yield 12 bowls.
Penzey's fall 2011 catalog
Tuesday, October 25, 2011
Sweet Potato Bread
Recipe from Penzey's Fall 2011
INGREDIENTS
1 3/4 cups of flour
1 1/2 cups of sugar
1 1/2 tsp cinnamon
1/2-1 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup water
1 tsp vanilla sugar
DIRECTIONS
Preheat oven to 350.
In a large bowl combine the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a small bowl, combine eggs, sweet potatoes, oil, and water. Stir into the dry ingredients until just moistened.
Spoon into a greased and floured 9x5" loaf pan.
Sprinkle vanilla sugar over top of loaf.
Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from pain to wire rack.
INGREDIENTS
1 3/4 cups of flour
1 1/2 cups of sugar
1 1/2 tsp cinnamon
1/2-1 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup water
1 tsp vanilla sugar
DIRECTIONS
Preheat oven to 350.
In a large bowl combine the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
In a small bowl, combine eggs, sweet potatoes, oil, and water. Stir into the dry ingredients until just moistened.
Spoon into a greased and floured 9x5" loaf pan.
Sprinkle vanilla sugar over top of loaf.
Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from pain to wire rack.
Saturday, October 8, 2011
Apple Cinnamon Cookies
http://www.howto-simplify.com/2011/10/apple-cinnamon-cookies-with-maple.html
Apple Cinnamon Cookies with Maple Cinnamon Glaze
Ingredients:
For the cookies:
Directions:
Apple Cinnamon Cookies with Maple Cinnamon Glaze
Ingredients:
For the cookies:
- 1/2 cups butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 2 tablespoons sour cream
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 2-3 apples, chopped
For the glaze:
- 1 tablespoon melted butter
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon cinnamon
- 1-2 tablespoons water
- Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Cream together the butter and sugar in a large mixing bowl until light in color. Add egg and sour cream; stir to combine. Add remaining ingredients, except apple, and stir until combined. Gently fold in the apples.
- Drop the cookie mixture by the tablespoonful onto the prepared baking sheet.
- Bake for 10-12 minutes or until the tops are dry.
- Make the glaze: Whisk together all of the ingredients in a small bowl. Add water until the glaze reaches the desired consistency.
- Remove the cookies from the oven and allow to cool on a wire rack. Drizzle the glaze over the cookies.
Friday, October 7, 2011
Creamy Chicken, Bacon & Tomato Pasta
http://www.kraftrecipes.com/recipes/creamy-chicken-bacon-tomato-112423.aspx?cm_mmc=eml-_-rbe-_-20111006-_-1020&cm_lm=9DA8479D002A73BC9A142204BB7EA792
What You Need
3 cups whole wheat farfalle (bow-tie pasta), uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 slices OSCAR MAYER Bacon, cooked, crumbled
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup water
1/4 tsp. pepper
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It
COOK pasta as directed on package, omitting salt.
MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 min. or until done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently.
DRAIN pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
Kraft Kitchens Tips
Food Facts
Some cooks prefer to drain the pasta well to prevent excess water from diluting the sauce, while others like a little moisture to help prevent pasta from sticking together. In any case, reserve a few tablespoons of cooking water to add to pasta if it starts to stick together or if you want to dilute the sauce.
Monday, October 3, 2011
Banana Peanut Butter Flaxseed Cookies
http://cleaneatingmag.com/Recipes/Recipe/Banana-Peanut-Butter-Flaxseed-Cookies.aspx
INGREDIENTS:
- 2 cups whole-wheat pastry flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 medium banana, mashed
- 3/4 cup pure maple syrup
- 1 cup unsalted natural peanut butter
- 2 tsp pure vanilla
- 1/4 cup mini dark chocolate chips, optional
INSTRUCTIONS:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
- In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
- Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.
Sunday, October 2, 2011
Blueberry Buttermilk Cake
http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Thursday, September 29, 2011
Chcolate Chip Cookie Dough Pie
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysCookieDoughPie.html
- 1 9-inch deep-dish pie shell, unbaked (see our favorite recipe below)
- 1/2 Cup flour
- 1 Cup sugar
- 2 eggs, slightly beaten
- 1/2 Cup butter, melted and slightly cooled
- 1 Cup quick oats or oatmeal (or ½ cup oats and ½ cup chopped nuts, if you prefer)
- 1 Cup chocolate chips (Stephanie prefers mini chips)
- 1 tsp. PURE VANILLA EXTRACT
Crust for single crust pie:
- 1/4 lb. butter (1 stick)
- 1 Cup flour
- pinch salt
- pinch sugar
- 2 TB milk
-
Preheat oven to 350°. In a mixing bowl, combine the flour and sugar. Add
the eggs and mix. Add the butter and mix again. Fold in the oatmeal or
nuts, chocolate chips and VANILLA. Pour into the pie crust. Bake at 350°
for about 30-35 minutes, until golden.
Pie Crust: To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Form into a ball and chill until it can be easily handled. Sprinkle a wooden board or counter top with flour, place the dough on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork.
Prep. time: 10 minutes plus pie shell making time
Baking time: 30-35 minutes
Serves: 8
Nutritional Information:
Servings 8; Serving Size 1 piece (122g); Calories 540; Calories from fat 280; Total fat 31g; Cholesterol 105mg; Sodium 220mg; Carbohydrate 63g; Dietary Fiber 3g; Sugars 37g; Protein 6g.
Cinnamon Chocolate Chip Cake
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysCinnamonChocolateCake.html
- 1/2 Cup (1 stick) butter or margarine, room temperature
- 11/4 Cups sugar, divided
- 2 eggs
- 1 Cup sour cream
- 1 tsp. PURE VANILLA EXTRACT
- 2 Cups flour
- 11/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. CINNAMON
- 1 12-oz. bag chocolate chips
- Preheat oven to
350°. In a mixing bowl, combine the butter or margarine, 1 Cup of the
sugar and the eggs. Beat until light and fluffy. Add the sour cream and
VANILLA; blend thoroughly on low. In another bowl, sift together the
flour, baking powder and baking soda. Add gradually to the beaten
mixture. Pour half of the batter into a greased and floured 9x13 baking
pan. In a small bowl, combine the remaining sugar with the CINNAMON.
Sprinkle half of the sugar-cinnamon mixture and half of the chocolate
chips over the batter. Pour the remaining batter into the pan and
sprinkle with the remaining sugar-cinnamon mixture and chocolate chips
on top. Bake at 350° for 30 minutes. Cool in the pan on a rack. Serve
with vanilla ice cream or whipped cream.
Prep. time: 15 minutes
Baking time: 30 minutes
Serves: 12
Thursday, September 22, 2011
Savory Squash Soup
https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=386691&isPrint=true
Ingredients
1 pkg (20 oz) Food You Feel Good About Cleaned & Cut Butternut Squash
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
1 Tbsp Wegmans Basting Oil
Salt and pepper to taste
1 3/4 cups Food You Feel Good About Chicken Culinary Stock
You'll Need: 2-qt microwave-safe dish, blender
Directions
- Cut larger squash pieces into smaller uniform pieces: place in 2-qt microwave-safe dish with 1 Tbsp water, cover. Microwave on HIGH 10 min until soft. Set aside.
- Add mirepoix and basting oil to stockpot on MEDIUM-LOW. Cook, stirring, 10 min, until soft but not browned. Add squash; season to taste with salt and pepper. Add stock, simmer 10 min.
- Remove from heat; let cool 10 min. Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season to taste with salt and pepper.
Option(s):
Garnish with sauteed mushrooms, chopped chives, and truffle oil or sauteed escarole; or pumpkin seeds and pumpkin seed oil.
Friday, September 2, 2011
Blueberry Cream Cheese Mini Pies
http://www.pillsbury.com/recipes/blueberry-cream-cheese-mini-pies/f44ef8da-6646-4830-88c9-532879fa186c/?WT.dcsvid=NDYwMTA0OTk3MgS2&rvrin=4EB89536-743C-4626-8EB6-3E19A6D268F5&WT.mc_id=Newsletter_PB_PB_2011_8_23
INGREDIENTS
Streusel
6
tablespoons all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1/4
cup cold butter or margarine
Blueberry Filling
3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh or frozen blueberries
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
Cream Cheese Filling
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg
Crust
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
DIRECTIONS
1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside. 2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside. 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside. 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full). 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
INGREDIENTS
Streusel
6
tablespoons all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1/4
cup cold butter or margarine
Blueberry Filling
3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh or frozen blueberries
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
Cream Cheese Filling
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg
Crust
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
DIRECTIONS
1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside. 2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside. 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside. 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full). 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.
Friday, August 12, 2011
Peanut Butter Brownie Trifle 2
Peanut Butter Brownie Trifle
Pampered Chef
21 oz pkg brownie mix
1 pkg. (5.9 oz) Vanilla Instant Pudding
½ cup creamy peanut butter
1 cup whipping cream, whipped and divided
Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Prepare brownie mix according to package directions.
Add peanut butter chips. Bake in foil lined pan for length of time required by package.
10 oz pkg peanut butter chips
3 cups milk
2 tsp vanilla extract
24 regular (2 inch dia) peanut butter cups, divided
Cool completely. Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife. Coarsely chop
20 peanut butter cups; saving 4 for garnish. Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until
thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Place half of brownies in bottom
of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or
piped on. Slice leftover candy in four long pieces. Arrange them vertically on top of cream.
Pampered Chef
21 oz pkg brownie mix
1 pkg. (5.9 oz) Vanilla Instant Pudding
½ cup creamy peanut butter
1 cup whipping cream, whipped and divided
Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Prepare brownie mix according to package directions.
Add peanut butter chips. Bake in foil lined pan for length of time required by package.
10 oz pkg peanut butter chips
3 cups milk
2 tsp vanilla extract
24 regular (2 inch dia) peanut butter cups, divided
Cool completely. Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife. Coarsely chop
20 peanut butter cups; saving 4 for garnish. Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until
thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Place half of brownies in bottom
of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or
piped on. Slice leftover candy in four long pieces. Arrange them vertically on top of cream.
Eggnog Trifle
Eggnog Trifle
Pampered Chef
Ingredients
•3/4 cup cold milk
•1 package (3.4 ounces) instant vanilla pudding mix
•2 cups eggnog
•1/2 teaspoon almond extract
•1-1/2 cups heavy whipping cream, whipped, divided
•1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
•1 cup raspberry jam or preserves
•2 tablespoons confectioners' sugar
•1/2 teaspoon Pure Vanilla Extract
•Maraschino cherry halves
Directions
•In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup
whipped cream; set aside.
•Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog
mixture over all. Repeat twice. Cover and chill for at least 2 hours.
•Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries. Yield: 8-10
servings.
Pampered Chef
Ingredients
•3/4 cup cold milk
•1 package (3.4 ounces) instant vanilla pudding mix
•2 cups eggnog
•1/2 teaspoon almond extract
•1-1/2 cups heavy whipping cream, whipped, divided
•1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
•1 cup raspberry jam or preserves
•2 tablespoons confectioners' sugar
•1/2 teaspoon Pure Vanilla Extract
•Maraschino cherry halves
Directions
•In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup
whipped cream; set aside.
•Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog
mixture over all. Repeat twice. Cover and chill for at least 2 hours.
•Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries. Yield: 8-10
servings.
Peanut Butter Apple Trifle
Peanut Butter Apple Trifle
Pampered Chef
Ingredients
•1-1/2 cups graham cracker crumbs (about 24 squares)
•1/2 cup packed brown sugar
•1/2 cups plus 1/3 cup peanut butter, divided
•1/4 cup butter, melted
•1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 2 cans (21 ounces each) apple pie filling
• 3/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
Directions
•In a large bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half
into a 3-qt. bowl.
•In a large bowl, beat the cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of apple pie filling.
•Combine the confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving. Yield: about 20 servings.
Nutrition Facts: 1 serving (1 each) equals 310 calories, 16 g fat (9 g saturated fat), 19 mg cholesterol,
160 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Pampered Chef
Ingredients
•1-1/2 cups graham cracker crumbs (about 24 squares)
•1/2 cup packed brown sugar
•1/2 cups plus 1/3 cup peanut butter, divided
•1/4 cup butter, melted
•1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 carton (16 ounces) frozen whipped topping, thawed
• 2 cans (21 ounces each) apple pie filling
• 3/4 cup confectioners' sugar
• 1 teaspoon ground cinnamon
Directions
•In a large bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half
into a 3-qt. bowl.
•In a large bowl, beat the cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of apple pie filling.
•Combine the confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving. Yield: about 20 servings.
Nutrition Facts: 1 serving (1 each) equals 310 calories, 16 g fat (9 g saturated fat), 19 mg cholesterol,
160 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Fruit Trifle
http://allrecipes.com/Recipe/angel-fruit-trifle/detail.aspx
Ingredients
- 1 (12 ounce) package frozen blueberries
- 1 prepared angel food cake, cut into chunks
- 2 cups chopped fresh strawberries
- 1 (12 ounce) package frozen peach slices, chopped
- 1 (6 ounce) container fresh raspberries
- 2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Directions
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Friday, August 5, 2011
Peachy Bread Pudding
http://allrecipes.com/recipe/peachy-bread-pudding-with-caramel-sauce/detail.aspx
Ingredients
2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Ingredients
2 cups fresh peaches - peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.
Curried Quinoa Salad with Mango
http://www.moderateoven.com/?p=1242
Curried Quinoa Salad with Mangoes
Adapted from Vegetarian Cooking for Everyone Five Days in the Life of Curried Quinoa Salad
This salad can be made in advance and keeps very well, but you should dress it at the time the quinoa is cooked. The grains take in more of the flavor from the vinaigrette when warm and slightly moist. If you want to prepare this dish with leftover, already cooked quinoa, simply steam the grains to refresh.
I used a combination of curry powder and garam masala for my dressing, because I love it. Feel free to use all curry powder if you don’t have or don’t like garam masala.
This is nice over a bed of salad greens, but perfectly fine on its own.
½ teaspoon salt
1 ⅓ cups quinoa, rinsed thoroughly
2 garlic cloves, pressed
½ teaspoon salt
¼ cup plain yogurt
3 teaspoons curry powder
1 teaspoon garam masala (can sub an extra teaspoon of curry powder)
the juice of one lemon
½ cup olive oil
¼ cup finely chopped cilantro
2-3 teaspoons white wine vinegar, optional
2 large mangoes, peeled and diced
1 large cucumber, peeled and diced
2 small or 1 large jalapeno, seeded and diced
5 scallions, including 1 inch of the greens, thinly sliced
1 can of chickpeas, rinsed and drained
To cook the quinoa, bring 3 cups of water to a boil in a saucepan then add the salt and rinsed quinoa. Lower the heat, cover, and simmer for 12-15 minutes until the quinoa is tender. There will be excess water in this method of cooking. Drain the quinoa well.
While the quinoa cooks, prepare the dressing. In a medium bowl, combine the garlic, salt, yogurt, curry powder, and lemon juice. Whisk in the olive oil and let the dressing sit for 15 minutes to develop the flavors. Stir in the cilantro and taste. If not tart enough, add the optional white wine vinegar. Salt and pepper as needed.
In a large bowl, toss the still-warm quinoa with the mango, cucumber, jalapeno, scallions, and chickpeas. Add the dressing and fold gently until well combined. Salt and pepper to taste.
Curried Quinoa Salad with Mangoes
Adapted from Vegetarian Cooking for Everyone Five Days in the Life of Curried Quinoa Salad
This salad can be made in advance and keeps very well, but you should dress it at the time the quinoa is cooked. The grains take in more of the flavor from the vinaigrette when warm and slightly moist. If you want to prepare this dish with leftover, already cooked quinoa, simply steam the grains to refresh.
I used a combination of curry powder and garam masala for my dressing, because I love it. Feel free to use all curry powder if you don’t have or don’t like garam masala.
This is nice over a bed of salad greens, but perfectly fine on its own.
½ teaspoon salt
1 ⅓ cups quinoa, rinsed thoroughly
2 garlic cloves, pressed
½ teaspoon salt
¼ cup plain yogurt
3 teaspoons curry powder
1 teaspoon garam masala (can sub an extra teaspoon of curry powder)
the juice of one lemon
½ cup olive oil
¼ cup finely chopped cilantro
2-3 teaspoons white wine vinegar, optional
2 large mangoes, peeled and diced
1 large cucumber, peeled and diced
2 small or 1 large jalapeno, seeded and diced
5 scallions, including 1 inch of the greens, thinly sliced
1 can of chickpeas, rinsed and drained
To cook the quinoa, bring 3 cups of water to a boil in a saucepan then add the salt and rinsed quinoa. Lower the heat, cover, and simmer for 12-15 minutes until the quinoa is tender. There will be excess water in this method of cooking. Drain the quinoa well.
While the quinoa cooks, prepare the dressing. In a medium bowl, combine the garlic, salt, yogurt, curry powder, and lemon juice. Whisk in the olive oil and let the dressing sit for 15 minutes to develop the flavors. Stir in the cilantro and taste. If not tart enough, add the optional white wine vinegar. Salt and pepper as needed.
In a large bowl, toss the still-warm quinoa with the mango, cucumber, jalapeno, scallions, and chickpeas. Add the dressing and fold gently until well combined. Salt and pepper to taste.
Mango Curry Quinoa
http://www.alwaysravenous.com/2011/05/quinoa-salad-with-mango-curry-and.html
uinoa Salad with Mango, Curry and Cucumbers
(adapted from Bon Appetit August 2005)
1 cup quinoa (well rinsed and drained)
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney
1 ½ teaspoon curry powder (I used mild)
¼ teaspoon dry mustard
2 mangos, peeled and cut into small cube size pieces
1 cup Persian cucumbers cut into small cube size pieces
3-4 green onions or chives, chopped
½ cup cilantro, basil or basil, chopped finely
1. Cook quinoa in a medium pot of 2 quarts salted boiling water (1 tablespoon salt for 2 quarts water), uncovered for 10 minutes. Drain into a sieve. Set the sieve in the same pot with 1 inch of simmering water (water should not touch quinoa), cover the quinoa with a folded kitchen towel and cover pot with lid( Lid does not need to fit tightly). Steam over medium heat for about 10 minutes. Remove pot from heat and remove lid, let quinoa stand for 5 minutes covered with towel.
2. While the quinoa cooks, whisk together olive oil, vinegar, mango chutney, curry powder and dry mustard. Add salt and pepper to taste.
3. In a large bowl mix together the quinoa with mango, cucumber, green onions and herbs. Drizzle olive oil mixture over quinoa to taste and gently mix to coat.
Serve with grilled mixed sausages or Moroccan grilled chicken and your favorite Sauvignon Blanc.
For more ideas with quinoa check out Little Quinoa Patties from Heidi Swanson’s new cookbook “Super Natural Every Day.”
uinoa Salad with Mango, Curry and Cucumbers
(adapted from Bon Appetit August 2005)
1 cup quinoa (well rinsed and drained)
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon mango chutney
1 ½ teaspoon curry powder (I used mild)
¼ teaspoon dry mustard
2 mangos, peeled and cut into small cube size pieces
1 cup Persian cucumbers cut into small cube size pieces
3-4 green onions or chives, chopped
½ cup cilantro, basil or basil, chopped finely
1. Cook quinoa in a medium pot of 2 quarts salted boiling water (1 tablespoon salt for 2 quarts water), uncovered for 10 minutes. Drain into a sieve. Set the sieve in the same pot with 1 inch of simmering water (water should not touch quinoa), cover the quinoa with a folded kitchen towel and cover pot with lid( Lid does not need to fit tightly). Steam over medium heat for about 10 minutes. Remove pot from heat and remove lid, let quinoa stand for 5 minutes covered with towel.
2. While the quinoa cooks, whisk together olive oil, vinegar, mango chutney, curry powder and dry mustard. Add salt and pepper to taste.
3. In a large bowl mix together the quinoa with mango, cucumber, green onions and herbs. Drizzle olive oil mixture over quinoa to taste and gently mix to coat.
Serve with grilled mixed sausages or Moroccan grilled chicken and your favorite Sauvignon Blanc.
For more ideas with quinoa check out Little Quinoa Patties from Heidi Swanson’s new cookbook “Super Natural Every Day.”
Mango Blueberry Quinoa
http://www.veggiebelly.com/2011/06/mango-blueberry-quinoa-salad-with-lemon-basil-dressing-recipe.html
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
Wednesday, August 3, 2011
Mushroom Quinoa Risotto
http://www.healthywomen.org/content/article/mushroom-quinoa-risotto
Serves 4
Serves 4
- 3 cups mushroom or chicken broth
- 1 tablespoon plus 2 teaspoons olive oil
- 2 tablespoons finely chopped shallot
- 1 teaspoon minced garlic
- 11/2 cups white quinoa, rinsed
- 1/2 cup white wine
- 8 ounces shiitake or white mushrooms, diced
- salt and freshly ground black pepper
- 8 ounces trumpet mushrooms, trimmed and sliced
- 1⁄3 cup grated Parmesan, plus extra shavings for serving
In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.
In another medium pot, heat 1 tablespoon olive oil over medium heat. Add the shallot and garlic and sauté until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.
Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir, and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there is no more broth, about 25 minutes.
Meanwhile, heat the remaining two teaspoons oil in a small sauté pan and cook the shiitake mushrooms until browned. Season with salt and pepper, transfer to a bowl, and set aside. Repeat with the trumpet mushrooms.
Stir the shiitake mushrooms and Parmesan into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.
Per serving: 386 Calories, 11.43g Fat , 47.55g Carbs, 17.95g Protein, 5.39g Fiber, 152 mg Calcium, 4.12mg Iron, 553mg Sodium, 141μg Folate
Download and print this recipe
The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.
Friday, July 29, 2011
Pork
http://www.cookscountry.com/recipe.asp?recipeids=3548&bdc=42576&Extcode=L1GN5BB00
STEP BY STEP
STEP BY STEP
Lexington-Style Pulled Pork For Charcoal Grill
STEP BY STEP
How to Finish the Pork
1. After taking the pork off the grill, transfer it to a roasting pan, cover the pan with foil, and finish in a 325-degree oven.
2. Wearing kitchen gloves to protect your hands from the heat, shred (or "pull") the pork into thin strands, adding sauce as you go.
STEP BY STEP
How to Set Up the Grill
Indirect heat is the key to low and slow BBQ. Place the roast on the side of the grill opposite the lit coals.
Serves 8 to 10
Pork butt (often labeled Boston butt) is usually sold boneless and wrapped in netting but is sometimes available on the bone. If barbecuing a bone-in roast, or if your pork butt weighs more than 5 pounds, plan on an extra 30 to 60 minutes of oven cooking time.
Spice Rub and Pork | |
| 2 | tablespoons paprika |
| 2 | tablespoons ground black pepper |
| 2 | tablespoons brown sugar |
| 1 | tablespoon table salt |
| 1 | boneless pork shoulder roast (4- to 5-pound) |
| 4 | cups wood chips |
Lexington BBQ Sauce | |
| 1 | cup water |
| 1 | cup cider vinegar |
| 1/2 | cup ketchup |
| 1 | tablespoon sugar |
| 3/4 | teaspoon table salt |
| 1/2 | teaspoon ground black pepper |
| 1/2 | teaspoon red pepper flakes |
1. For the spice rub and pork: Combine spices, sugar, and salt in small bowl, breaking up any lumps as necessary. Massage entire pork roast with spice mixture. (Roast may be wrapped tightly and refrigerated for up to 1 day.)
2. Soak wood chips in bowl of water to cover for 15 minutes. Open bottom grill vents. Light large chimney starter filled halfway with charcoal briquettes (about 50 coals) and burn until charcoal is covered with fine gray ash. Pour coals into pile on one side of grill and scatter wood chips over coals. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape grate clean.
3. Position pork on cooler side of grill. Cover, positioning half-open lid vents directly over meat, and cook until meat has dark, rosy crust and charcoal is spent, about 2 hours.
4. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Transfer pork to large roasting pan, wrap pan and pork tightly in foil, and roast in oven until fork inserted into pork can be removed with no resistance (see related Tip), 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes.
5. For the sauce: Whisk together all ingredients until sugar and salt are dissolved. Using hands, pull pork into thin shreds, discarding fat if desired. Toss pork with 1/2 cup vinegar sauce, serving remaining sauce at table.
Saturday, July 23, 2011
Peanut Butter Brownie Trifle
http://www.tasteofhome.com/Recipes/Peanut-Butter-Brownie-Trifle
Ingredients
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Directions
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).
Ingredients
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Directions
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).
Peanut Butter Nutella Cookies
http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html
Peanut Butter & Nutella Swirl Cookies
Adapted from: Sweetest Kitchen
Ingredients
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella
Directions
Preheat oven to 350° F.
Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.
Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.
Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).
Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.
Peanut Butter & Nutella Swirl Cookies
Adapted from: Sweetest Kitchen
Ingredients
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella
Directions
Preheat oven to 350° F.
Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.
Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.
Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).
Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.
Friday, July 22, 2011
Easy Cheesy Zucchini Bake
From Karen Niessing found in Penzey's catalog
INGREDIENTS
2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 tsp thyme
1 tsp basil
1 tsp garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan or romano cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat oven to 350.
Combine the tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1.5 quart baking dish. Top with paremsan or romano cheese and bread crumbs. Bake at 350 for 45 minutes or until veggies are tender. Sprinkle with mozzarella and let stand 5 minutes.
INGREDIENTS
2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 tsp thyme
1 tsp basil
1 tsp garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan or romano cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese (optional)
DIRECTIONS
Preheat oven to 350.
Combine the tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1.5 quart baking dish. Top with paremsan or romano cheese and bread crumbs. Bake at 350 for 45 minutes or until veggies are tender. Sprinkle with mozzarella and let stand 5 minutes.
Peanut Butter Banana Bread
Recipe from Penzey Spices by Meredith Wittmann
INGREDIENTS
3 ripe bananas, peeled and sliced
2 eggs
1/2 cup plain or vanilla yogurt
1/2 cup creamy peanut butter
3 TB melted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup ground flax seed (optional)
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp baking spice
1 1/2 cups flour
1/2 cup powdered sugar (optional)
DIRECTIONS
Preheat oven to 350. Spray 9x5 loaf pan with non-stick cooking spray and set aside.
In large mixing bowl, combine the bananas, eggs, yogurt, peanut butter, and melted butter. Beat at medium speed until well blended. Add sugars and beat well. Ad flax seed, baking soda, cinnamon, and baking spice. Reduce to low speed and mix well. Add flour and beat until blended.
Pour batter into loaf pain and bake for 65-75 minutes. Let cool 30 min in pan before removing. Dust with powdered sugar.
INGREDIENTS
3 ripe bananas, peeled and sliced
2 eggs
1/2 cup plain or vanilla yogurt
1/2 cup creamy peanut butter
3 TB melted butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup ground flax seed (optional)
3/4 tsp baking soda
1/2 tsp cinnamon
1 tsp baking spice
1 1/2 cups flour
1/2 cup powdered sugar (optional)
DIRECTIONS
Preheat oven to 350. Spray 9x5 loaf pan with non-stick cooking spray and set aside.
In large mixing bowl, combine the bananas, eggs, yogurt, peanut butter, and melted butter. Beat at medium speed until well blended. Add sugars and beat well. Ad flax seed, baking soda, cinnamon, and baking spice. Reduce to low speed and mix well. Add flour and beat until blended.
Pour batter into loaf pain and bake for 65-75 minutes. Let cool 30 min in pan before removing. Dust with powdered sugar.
Quinoa Sweet Potato and Mushrooms
http://allrecipes.com/recipe/quinoa-with-sweet-potato-and-mushrooms/detail.aspx
Ingredients
1/3 cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup chopped, toasted pecans
Directions
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Ingredients
1/3 cup quinoa
1 cup water
1 pinch salt
1 tablespoon olive oil
1 teaspoon minced garlic
1 small sweet onion, chopped
1 cup crimini mushrooms, sliced
1 small sweet potato, peeled and diced
1/4 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup chopped, toasted pecans
Directions
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Curried Quinoa
http://allrecipes.com/recipe/curried-quinoa/detail.aspx
Ingredients
2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Ingredients
2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
Wednesday, July 20, 2011
Blueberry Spice Muffins
INGREDIENTS
1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup melted butter
1 1/4 cup fresh blueberries
Topping
1 TB sugar
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400
Muffins: Combine dry ingredients in large bowl. In small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir until just moistened and then fold in the blueberries.
Fill greased or paper-lined muffin tins 2/3 full.
Combine the topping ingredients and sprinkle over the batter
Bake for 16-20 minutes or until browned and springy. Cool and then transfer to wire rack.
Yield: 12 muffins
Recipe from Penzey Spices
1 3/4 c flour
1/2 c sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup melted butter
1 1/4 cup fresh blueberries
Topping
1 TB sugar
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400
Muffins: Combine dry ingredients in large bowl. In small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir until just moistened and then fold in the blueberries.
Fill greased or paper-lined muffin tins 2/3 full.
Combine the topping ingredients and sprinkle over the batter
Bake for 16-20 minutes or until browned and springy. Cool and then transfer to wire rack.
Yield: 12 muffins
Recipe from Penzey Spices
Monday, July 4, 2011
Carrot-Ginger Muffins
http://michaelrunsonveg.blogspot.com/2009/02/carrot-ginger-muffins.html
Carrot Ginger Muffins
The recipe lists raisins and walnuts as optional. For a vegan muffin you can sub soy milk for the milk, and 1 tablespoon flaxseed meal + 3 tablespoons water for the egg.
2 cups All-Purpose Flour (Can use whole wheat or ½ ww and ½ AP)
1½ teaspoons Baking Soda
½ teaspoon Salt
½ teaspoon cinnamon
2 teaspoons ground ginger (2 Tablespoons fresh ginger)
¾ cup Sugar (can reduce to ½)
1 cup Milk
1 large Egg
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 Cup Grated Carrot
½ Cup Raisins (optional)
½ Cup Walnuts (optional)
Pre-heat oven to 350°
In large mixing bowl combine dry ingredients including flour, baking soda, salt, cinnamon and ginger (if using fresh ginger add to wet ingredients). In a separate bowl combine egg and sugar until smooth, then add oil and vanilla.
Add wet ingredients to dry ingredients and combine until just incorporated. Be careful not to over-mix your batter as this will make your muffins dense and dry.
Now mix in your grated carrot, raisins (if using) and walnuts (if using).
Portion out into non-stick muffin pan or line your pan with muffin/ cupcake papers (lightly spray muffin papers with cooking spray. Fill each muffin cup 2/3 full.
Bake 15-18 minutes or until lightly browned on top.
Test with a tooth-pick to ensure the muffins are completely done. Remove muffins from pan and let cool on a wire rack, or turn them on their side on a plate.
Makes about 10 muffins
Carrot Ginger Muffins
The recipe lists raisins and walnuts as optional. For a vegan muffin you can sub soy milk for the milk, and 1 tablespoon flaxseed meal + 3 tablespoons water for the egg.
2 cups All-Purpose Flour (Can use whole wheat or ½ ww and ½ AP)
1½ teaspoons Baking Soda
½ teaspoon Salt
½ teaspoon cinnamon
2 teaspoons ground ginger (2 Tablespoons fresh ginger)
¾ cup Sugar (can reduce to ½)
1 cup Milk
1 large Egg
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 Cup Grated Carrot
½ Cup Raisins (optional)
½ Cup Walnuts (optional)
Pre-heat oven to 350°
In large mixing bowl combine dry ingredients including flour, baking soda, salt, cinnamon and ginger (if using fresh ginger add to wet ingredients). In a separate bowl combine egg and sugar until smooth, then add oil and vanilla.
Add wet ingredients to dry ingredients and combine until just incorporated. Be careful not to over-mix your batter as this will make your muffins dense and dry.
Now mix in your grated carrot, raisins (if using) and walnuts (if using).
Portion out into non-stick muffin pan or line your pan with muffin/ cupcake papers (lightly spray muffin papers with cooking spray. Fill each muffin cup 2/3 full.
Bake 15-18 minutes or until lightly browned on top.
Test with a tooth-pick to ensure the muffins are completely done. Remove muffins from pan and let cool on a wire rack, or turn them on their side on a plate.
Makes about 10 muffins
Friday, June 3, 2011
Spinach Quiche
http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/spinach-quiche-e28093-the-best-ever/
Spinach Quiche – The Best Ever
Added by mrswilliams on July 10, 2010 in Special Dietary Needs, Vegetarian
Ingredients
- 1 wholeDeep Dish Pie Crust
- 1/2 bag(10 Oz. Bag) Fresh Spinach, Chopped
- 1 cupZucchini, Grated And Squeezed Dry
- 1/3 cupFeta Cheese
- 1/2 cupOnion, Chopped
- 1 teaspoonCrushed Garlic
- 1/4 cupGrated Parmesan Cheese
- 1/2 cupMozzarella Cheese
- 1/2 cupPlain Yogurt
- 1/2 cupCream
- 4 wholeEggs
- 1 TablespoonFlour
- 1 teaspoonSalt
- 1/4 teaspoonOregano
- 1/4 teaspoonNutmeg
Preparation Instructions
Preheat oven to 425 degrees.
Mix together all ingredients except pie crust (obviously).
Bake pie crust for 7 minutes. Remove from oven and reduce heat to 325 degrees. Pour filling into crust. Bake 1 hour or until a knife inserted in the center comes out clean. Let cool and enjoy!
| Prep Time | Servings 8 | Difficulty Easy |
Friday, April 29, 2011
Quinoa Avacodo Salad
http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=714128
INGREDIENTS
1 pkg (7 oz) Food You Feel Good About Red Quinoa (Grocery Dept), cooked per pkg directions, chilled
1 pkg (12 oz) Food You Feel Good About Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette (Produce Dept)
1/2 tsp salt
1/2 tsp pepper
DIRECTIONS
Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.
INGREDIENTS
1 pkg (7 oz) Food You Feel Good About Red Quinoa (Grocery Dept), cooked per pkg directions, chilled
1 pkg (12 oz) Food You Feel Good About Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette (Produce Dept)
1/2 tsp salt
1/2 tsp pepper
DIRECTIONS
Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.
Wednesday, April 20, 2011
white cake
http://www.cookscountry.com/recipe.asp?recipeids=3205&bdc=38460
White Layer Cake
Makes 3 8-inch layers
If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
Nonstick cooking spray
2 1/4 cups cake flour , plus more for dusting pans
1 cup whole milk , at room temperature
6 large egg whites , at room temperature
2 teaspoons vanilla extract
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter , softened but still cool
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray, dust with flour, and tap pans to remove excess flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
2. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
4. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
5. Rest cakes in pans 3 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
White Layer Cake
Makes 3 8-inch layers
If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
Nonstick cooking spray
2 1/4 cups cake flour , plus more for dusting pans
1 cup whole milk , at room temperature
6 large egg whites , at room temperature
2 teaspoons vanilla extract
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter , softened but still cool
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray three 8-inch round cake pans with nonstick cooking spray, dust with flour, and tap pans to remove excess flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
2. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
4. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
5. Rest cakes in pans 3 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
Mushrooms Florentine
http://www.realsimple.com/food-recipes/browse-all-recipes/looks-like-meatballs-00000000001852/index.html
Tuesday, April 19, 2011
Mushroom Brie En Croute
http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Brie-en-Croute-15732
Monday, April 18, 2011
Greek Style Skillet Supper
http://www.mccormick.com/Recipes/Main-Dish/Greek-Style-Skillet-Supper.aspx
Sunday, April 10, 2011
Pizza Rolls
http://tidymom.net/2010/how-to-make-home-made-pizza-rolls/
Home Made Pizza Rolls
2 cans refrigerated pizza crust
garlic salt
Italian Seasoning
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used Provolone and Pepper Jack)
1/2 cup Parmesan Cheese
Ragu® Sweet Tomato Basil Pasta Sauce for dipping- Preheat oven to 425
- Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
- Season each crust with garlic salt and Italian seasoning.
- Top with cheese and meat
- Starting with a short end, roll crust into a tight log
- Slice into 1″ sections
- Place on lightly greased pan and bake for 10-12 mins.
- Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping
Tuesday, April 5, 2011
Mug Brownie
http://www.instructables.com/id/Mug-Brownie/
Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa powder (Note: don't use cocoa mix or quik, it shouldn't have any sugar)
2 Tablepsoons Vegetable Oil (Don't use one with a strong flavor, eg olive, sesame, etc)
2 Tablespoons Water
Dash of salt
Mug
Microwave
Mix all ingredients, microwave approximately 1 minute
Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa powder (Note: don't use cocoa mix or quik, it shouldn't have any sugar)
2 Tablepsoons Vegetable Oil (Don't use one with a strong flavor, eg olive, sesame, etc)
2 Tablespoons Water
Dash of salt
Mug
Microwave
Mix all ingredients, microwave approximately 1 minute
Peanut Butter Whole Wheat Muffins
Weight Watchers
Peanut Butter Whole-Wheat Muffins
Makes 12 servings
PointsPlus™ value | 5 per serving
Ingredients
- Nonstick spray
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg, at room temperature
- 1/3 cup packed light brown sugar
- 6 Tbsp crunchy natural peanut butter
- 1/4 cup no-sugar applesauce
- 2 Tbsp canola oil
- 3/4 cup fat-free milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400ºF. Spray the holes of a 12-muffin tin with nonstick spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl; set aside.
- In another large bowl, whisk the egg, brown sugar and peanut butter until smooth; whisk in the applesauce and oil. Finally, whisk in the milk and vanilla until fairly smooth.
- Stir in the flour mixture with a wooden spoon, just until well blended. Divide the batter among the prepared muffin tin holes, filling each about three-quarters of the way full.
- Bake until puffed and brown, until a toothpick inserted into the center of one muffin comes out clean, about 17 minutes. Cool muffins in the tin for 5 minutes, then transfer them to a wire rack and cool to room temperature.
Baked Spinach Crab and Artichoke Dip
http://www.pillsbury.com/recipes/baked-spinach-crab-and-artichoke-dip/156a17fa-cf39-4bda-b0e9-cfd64f83a130/?WT.dcsvid=NDYwMTA0OTk3MgS2&rvrin=4EB89536-743C-4626-8EB6-3E19A6D268F5&WT.mc_id=Newsletter_PB_PB_2011_4_5
INGREDIENTS:
INGREDIENTS:
1/2 pint deli spinach dip (1 1/3 cups)
1 can (about 14 ounces) artichoke hearts, drained and coarsely chopped
1 package (8 ounces) refrigerated imitation crabmeat chunks
1/3 cup grated Parmesan cheese
1/8 teaspoon ground red pepper (cayenne)
1/2 cup shredded Cheddar or Swiss cheese (2 ounces)
Assorted crackers or baguette slices, if desired
DIRECTIONS:
- Heat oven to 375°. Mix all ingredients except Cheddar cheese and crackers in medium bowl until well blended.
- Spread mixture in ungreased pie plate, 9x1 1/4 inches, or shallow 1-quart casserole. Sprinkle with Cheddar cheese.
- Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
Subscribe to:
Posts (Atom)