Tuesday, January 31, 2006

Baked Quinoa

Baked Quinoa
Serving Size : 8
1 cup quinoa (6 oz) -- picked over
6 cups water
3 large eggs
1 cup lowfat milk
1 teaspoon vanilla
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or chopped walnuts -- or a mixture
1/4 cup dried currants or raisins
1 teaspoon sugar
1/8 teaspoon cinnamon

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.
Whisk together eggs, milk, vanilla, brown sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

Saturday, January 21, 2006

Classic Buttermilk Waffles

Classic Buttermilk Waffles
makes about 10 8-inch waffles
2 large eggs
1 3/4 cup buttermilk
1/2 cup butter, melted and cooled to room temp
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
2 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pecan meal (optional)
In a medium sized mixing bowl, beat together the eggs, buttermilk, melted butter and vanilla. In another bowl, whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
Spray the waffle iron with a nonstick cooking spray before preheating it. For an 8-inch round waffle, use about 1/3 cup batter. Cook for 2 to 3 minutes, or until the iron stops steaming.

Wednesday, January 18, 2006

Navy Bean Soup with Rosemary and Ham Hocks

Recipe By : Sara Foster, Fresh Every Day
Serving Size : 8
3 tablespoons olive oil
2 medium yellow onions -- diced
4 celery stalks -- diced
4 cloves garlic -- minced
1 1/2 cups dried navy beans -- soaked overnight
8 cups chicken broth
1 smoked ham hocks
2 bay leaves
1 teaspoon sea salt -- plus more to taste
1 teaspoon black pepper -- plus more to taste
1 teaspoon dried rosemary
1 tablespoon fresh rosemary -- chopped

Heat the olive oil in a large soup pot over medium heat. Add onions and reduce heat to low. Cook and stir until soft and brown, about 15 minutes. Add the celery and cook adn stir for 8 to 10 minutes longer, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
Add the drained beans, chicken broth, ham hocks, bay leaves, salt, pepper, and dried rosemary. Bring to a boil. Reduce the heat to low, and simmer, uncovered until beans are tender, about 1 hour 30 minutes.
Remove th ebay leaves and discard. Remove the ham hock and place it on a plate to cool. When cool enough to handle, pull the meat off the bone and add to the soup. Stir in the fresh rosemary and salt and pepper to taste. The soup is even better the day after it is made. It will keep up to 4 days in the fridge, or also freezes well.

Saturday, January 14, 2006

Dilled Pork Stroganoff

Serving Size : 4
3 cups egg noodles -- uncooked
1 pound pork tenderloin -- trimmed and cubed
1/2 teaspoon salt -- divided
1/4 teaspoon black pepper
2 1/2 teaspoons butter -- divided
1/2 cup chicken broth
2 cups sweet onion -- chopped
8 ounces mushrooms -- sliced
1 cup low-fat sour cream
1 tablespoon fresh dill -- chopped
1 tablespoon dijon mustard
1 teaspoon all-purpose flour

Cook noodles according to package directions.

Sprinkle pork with 1/4 tsp salt and pepper. Melt 1 1/2 tsp butter in a large nonstick skillet coated with cooking spray over med-high heat. Add pork, saute 4 minutes, or until no longer pink. Remove from pan and keep warm.

Add broth to pan; cook 30 seconds. Add 1 teaspoon butter, 1/4 tsp. salt, onions, and mushrooms; cook 8 minutes or until vegetables are lightly browned. Remove from heat.

Combine sour cream, dill, mustard, and flour in a small bowl. Add pork and sour cream mixture to pan; stir well. Serve over noodles.

Source: Cooking Light March 2002

Friday, January 13, 2006

Chicken Parmesan

Chicken Parmesan-recipe courtesy Giada DeLaurentiis, Everyday Italian

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
1 tablespoon chopped fresh basil leaves ( I added this part)
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan (Actually used about half this amount)
2 tablespoons unsalted butter, cut into pieces (Left off)

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour and 20 minutes Ease of preparation: easy

Tuesday, January 10, 2006

Mom's Pot Roast

from Sara Foster's Fresh Every Day

Serves 4 to 6

1 3-pound chuck roast, at room temperature
Salt and freshly ground black pepper to taste
2 TBS canola or safflower oil
1 large onion, peeled and cut into 8 wedges
4 carrots, peeled and cut into 2-inch pieces
6 fresh thyme sprigs
4 fresh rosemary sprigs
¼ cup port
¾ cup water
4 to 6 cups beef broth
Additional carrots and potatoes if desired

Preheat the oven to 325.
Season the roast generously on all sides with salt and pepper.
Heat the oil in a large dutch oven, or large ovenproof skillet over medium high heat. Add the roast and sear to a rich brown color, about 2 to 3 minutes per side. Transfer to a plate and set aside.
Add the onion, carrots, thyme, and rosemary to the pot. Cook, stirring often, until the vegetables are light brown and the onion is soft, 3 to 4 minutes. Return the roast to the pan (lay directly on top of vegetables). Add the port and water, let cook for 1 minute. Add the beef broth until it nearly covers the roast (but not quite). Bring ot a boil over medium heat.
Cover with a lid or foil, and place in the oven to roast for 2 hours, 30 minutes. If you are going to add additional carrots and potatoes, this is the time to add them. Continue to cook another 40 to 60 minutes, or until the meat breaks up easily with a fork, and the vegetables are tender.
Transfer the roast to a shallow serving dish. Remove the herbs from the cooking liquid. Pour the vegetables and liquid over the roast and serve.
OR: Strain the vegetables and the herbs out of the liquid. Add a slurry of water and flour and cook to boiling over medium high heat. Add additional salt and pepper if desired. Serve gravy alongside roast.

Monday, January 09, 2006

Easy Yogurt Spiced Chicken

Easy Yogurt Spiced Chicken

3-4 boneless, skinless chicken breasts
1 cup plain yogurt
juice of 1/2 lemon
1 1/2 TBS mild red curry paste
pinch of salt
black pepper to taste
1/4 cup chopped cilantro

Combine everything except the chicken in a large bowl. Toss the chicken with the sauce and marinate in the fridge for at least 2 hours (8 at the most), turning chicken from time to time.

Cover a broiler pan with foil. Heat the broiler to high. Place the chicken under the broiler, and cook for 5-7 minutes, turning as the chicken starts to brown. Cook for another 5-7 minutes, or until the juices run clear. Serve immediately.

Thursday, January 05, 2006

Chicken Paprikash

Chicken Paprikash

1 3-pound chicken, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons unsalted butter
1 cup thinly sliced onions
1 tablespoon finely minced garlic
1 tablespoon sweet paprika (I used Penzey's Hungarian Sweet Paprika)
1/2 cup fresh or canned chicken broth
1 cup sour cream (I used reduced fat)
1 tablespoon flour

1. Sprinkle the chicken with salt and pepper.
2. Melt the butter in a heavy skillet and add the chicken pieces, skin-side down. Cook over moderately high heat for about 5 minutes and turn the pieces. Continue cooking for about 5 minutes until brown on second side.
3. Sprinkle the onions and garlic around the chicken pieces. Sprinkle with paprika and stir. Add the chicken broth and cover. Simmer for 10 minutes or longer, until the chicken is cooked. (Mine was about 20-25 minutes over med-low heat.)
4. Remove the chicken to a warm serving dish.
5. Blend the sour cream and flour and stir it into the sauce. Cook, stirring, for about 1 minute. Pour the sauce over the chicken.

Tuesday, January 03, 2006

Braised Chicken Legs in Mustard Sauce

Braised Chicken Legs in Mustard Sauce

3 Tbs. Olive Oil
12 chicken legs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp rosemary, fresh or dried (I used fresh)
1/4 cup dark beer (I omitted)
1/2 cup chicken stock or brown stock
1/4 cup wholegrain prepared mustard (I used Luzianne Creole Mustard- our fave)
salt and freshly ground black pepper
2 Tbs chopped fresh Italian parsley

1. Heat the oil in a heavy casserole large enough to hold the chicken tightly in a single layer. Add half the chicken legs, brown over high heat, remove from the pan and repeat with remaining chicken. Lower heat, add the onions and celery. Saute until tender, about 8 minutes. Stir int he rosemary, beer, and stock.
2. Return the browned chicken to the pot, cover and cook over low heat until it is cooked through, about 45 minutes, turning once during cooking.
3. Remove the chicken from the pot and increase the heat to high. Stir in the mustard, season to taste with salt and pepper and return the chicken to the pan, basting it with the mustard sauce. Transfer the chicken to a serving platter and spoon the sauce over the top. Sprinkle with parsley and serve.

Monday, January 02, 2006

Basic Beef Stew with carrots and Mushrooms

From Cooking Light

A crowd-pleaser, this recipe is justifiably a classic. Purchase precut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces. White potatoes, not to be confused with baking potatoes, are waxy in texture and hold up well in soups and stews; you can substitute red potatoes. Halve any mushrooms that are larger than 1 1/2 inches.

1 tablespoon olive oil, divided
1 pound small cremini mushrooms
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon chopped fresh thyme
2 (14-ounce) cans less-sodium beef broth
1 bay leaf
2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
1 1/2 cups (1-inch) slices carrot (about 12 ounces)
1/2 teaspoon freshly ground black pepper
Fresh thyme sprigs (optional)

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired. Yield: 8 servings (serving size: about 1 cup)