Tuesday, April 29, 2008
Monday, April 28, 2008
A friend (thanks Sherri!) posted this on the pinching your pennies site and since Nathan loves sweet and sour chicken I had to give it a try. Everyone but the twins at the chicken and loved it. It has good flavor and although not exactly like my favorite Chinese food place (plug here for Dragon Hill) good enough to make when I don't want to pay for takeout. This is a new favorite recipe in our house.
Sunday, April 27, 2008
Sunday, April 20, 2008
Cut bacon into 1 inch long sticks about 1/4 inch. Simmer for 10 minutes in 2 quarts of water, drain, rinse in cold water and dry. Saute slowly with oil or butter. When bacon is browned, remove to a side dish leaving the fat in the pan.
Dredge chicken in flour seasoned with salt and pepper. Heat oil in a braising pan; brown chicken. Add the brandy and ignite. When the flame dies, add garlic, wine and stock. Bring to a boil and reduce to a simmer. Cook until the chicken is tender.
While the chicken is cooking drop the onions into boiling water, let boil for 1 minute. Drain and the skin should peel off easiy at this point. Heat butter/oil in a frying pan add onions and toss for several minutes until lightly browned (patchy brown). Add water halfway up onions and 1/4 to 1/2 teaspoon salt. Cover pan and simmer slowly for about 25-30 minutes.
Cut mushroom caps into quarters, heat butter/oil in fry pan saute until lightly brown.
Make a roux with3 tablespoons flour3 tablespoons butter
Remove chicken from the pan and adjust sauce consistency with a roux. Bring to a simmer stirring, and simmer for a minute or two until the sauce has thickened. Scrape onions and mushrooms into sauce and simmer for a minute or two to blend flavors. Adjust seasonings. Then add chicken for final reheating. (Chicken can now be set aside until cool, then covered and refrigerated for a day or two) Bring to a simmer basting chicken with sauce. Cover and simmer slowly for 4-5 minutes until chicken is hot.
Serve from a casserole or arrange on a hot platter and decorate with a spring of parsley.
Accompany with potatoes, rice, or noodles, a green salad and hot french bread.
Thursday, April 17, 2008
So I found a new food blog, http://mykitchencafe.blogspot.com/, and she had a recipe for French bread rolls that called for simple ingredients. I have to say these rolls are delicious. They smell so good when cooking. I actually had a neighbor come and ask what I was cooking because it smelled so good. I usually try a recipe exactly the way it states the first time through but I ran out of white flour after 3 1/4 cups of flour so I added some of the amaranth flour that I had. These are a new go to roll recipe for this house.
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
2 (16-ounce) cans cannellini beans , drained and rinsed
4 cups low-sodium chicken broth
8 ounces hot Italian sausage (about 2 links), casings removed
2 tablespoons extra-virgin olive oil
2 onions , chopped fine
4 garlic cloves , minced
1 teaspoon finely chopped fresh rosemary
1 (14.5-ounce) can diced tomatoes
Salt and pepper
1 cup ditalini or other small pasta shape
1/2 cup finely chopped fresh basil
1 cup grated Parmesan cheese
1. Puree half of beans and 2 cups broth in food processor or blender until smooth; set aside. Cook sausage in large pot over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Drain sausage on paper towel-lined plate.
2. Add oil and onions to fat in pot and cook until softened, about 10 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add tomatoes, remaining whole beans, remaining broth, pureed bean mixture, cooked sausage, 1 teaspoon salt, and ½ teaspoon pepper. Bring to boil, then reduce heat to low and simmer until tomatoes and onions are very soft, about 15 minutes.
3. About 10 minutes before soup is done, bring 2 quarts water to boil in large saucepan. Add 1 teaspoon salt and pasta and cook until al dente. Drain pasta, then add to soup. Stir in basil and Parmesan and season with salt and pepper. Serve.
Make Ahead: Soup can be refrigerated for 3 days, but do not add pasta. Store pasta and soup in separate containers and combine just prior to serving.
Wednesday, April 16, 2008
1 1/4 cups ketchup
2 tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
4 drops hot pepper sauce (e.g. Tabasco™)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.
2 teaspoons kosher salt
1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
2. Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.
3. About 20 minutes before grilling, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are covered in thin, gray ash, about 20 minutes. Empty coals into grill and build modified two-level fire by arranging coals to cover one-half of grill with other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
4. Remove steak from water and unwrap; brush both sides with oil (salt will have dissolved) and sprinkle evenly with pepper. Grill steak directly over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 minutes. Move steak to cooler side of grill; cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare to medium-rare, about 5 minutes, flipping steak halfway through cooking time.
5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
These cheese straws are so tasty. They are easy to make and the kids love them. I don't twist them because I let the kids help me make them. These are nice as a snack or nice with a meal. They taste great when served with a tomato soup. I add some garlic powder and use garlic salt but then I love the taste of cheese and garlic.
1 sheet frozen puff pastry(1/2 box), thawed on counter for 10 minutes
1 cup grated Parmesan cheese
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1. Adjust two oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside. Place puff pastry on sheet of parchment and sprinkle with 1/2 cup cheese and 1/8 teaspoon each salt and pepper. Place another sheet of parchment over cheese and, using rolling pin, press cheese into dough by gently rolling pin back and forth. Without removing parchment, carefully flip dough over, cheese side down. Remove top layer of parchment and sprinkle pastry with remaining cheese, salt, and pepper. Cover pastry with parchment and continue to roll out, if necessary, to form 10 1/2-inch square.
2. Remove top sheet of parchment and, using sharp knife or pizza cutter, cut dough into fourteen 3/4-inch-wide strips. Holding each end, gently twist strips of dough in opposite direction and transfer to parchment-lined baking sheets, spacing strips about 1 inch apart.
3. Bake immediately, until fully puffed and golden brown, about 10 minutes, reversing positions of baking sheets from top to bottom halfway through baking time. Cool on wire rack for 5 minutes before serving.
Sunday, April 13, 2008
Saturday, April 12, 2008
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Thursday, April 10, 2008
3 slices hearty white sandwich bread , torn into pieces
1 cup shredded Parmesan cheese
5 teaspoons pepper
1/2 cup all-purpose flour
2 large eggs
1 pork tenderloin (about 1 pound), trimmed, cut into 4 pieces, and pounded 1/2-inch thick
1 cup vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Transfer crumbs to shallow dish and stir in Parmesan and 1 teaspoon pepper. Spread flour in second shallow dish. Beat eggs in third shallow dish.
2. Pat pork dry with paper towels and season with salt. One cutlet at a time, coat lightly with flour, dip in egg, and dredge in bread crumb mixture, pressing to adhere.
3. Heat 1/2 cup oil and additional 2 teaspoons pepper in large nonstick skillet over medium heat until shimmering. Fry 2 cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil, pepper, and cutlets. Serve.
Monday, April 7, 2008
Sunday, April 6, 2008
1 1/4 cups crumbled feta cheese
3 tablespoons plain whole-milk yogurt
1 teaspoon dried oregano
1 garlic clove , minced
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1/2 red onion , sliced thin
1 cucumber , peeled, halved lengthwise, seeded, and sliced thin
1 pint cherry tomatoes , halved
3/4 cup pitted kalmata olives
2 romaine hearts , torn into bite-sized pieces (about 8 cups)
1. Process 1/4 cup feta, yogurt, oregano, garlic, vinegar, and oil in blender until smooth, about 30 seconds. Combine dressing and onion in large bowl and let sit 20 minutes.
2. Add remaining feta, cucumber, tomatoes, olives, and romaine to bowl with dressing mixture and toss to combine. Season with salt and pepper. Serve.