The Recipe Trove

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2008-02-21T04:45:00.000-08:00

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Foolproof Pot Roast

2008-02-19T15:49:00.000-08:00

1 (3 lb) chuck roast
salt and pepper to taste
1 can condensed French Onion soup
2 tablespoons flour
1/4 cup water
additional pepper as needed

Preheat oven to 325ºF.

Season the roast lightly with salt and pepper, and place in a dutch oven or other roasting pan with a lid.

Pour the condensed soup over the roast (do not add water). Put the lid on the pot and slide in the oven.

Do not disturb for 2 hours. Smaller size roasts will be done around 2 hours- larger roasts may take longer. Check to see that the meat is falling apart- when it does that, it's ready. If it doesn't fall apart, it needs more time- give it 20 minutes increments until done.

Remove from the oven and set aside for 15 minutes- leave the lid on!

Transfer the roast to a serving platter. Pour the juices left behind into a saucepan over medium-high heat.

Combine the flour and water, whisking until combined. Add to the pan juices, stirring constantly. Bring to a boil and check for seasonings- I usually find it needs added pepper, but not salt.

Once the mixture has come to a boil, it's done. Pour over the roast and serve immediately.

Serves 4

Rotini and Cheese with Broccoli and Ham

2008-02-18T05:54:00.000-08:00

Serving Size : 6

4 quarts water
2 cups rotini -- about 8 ozs. pasta
1 package frozen chopped broccoli -- (10-ounce)
1/4 cup all-purpose flour
2 cups skim milk
1 1/2 cups Velveeta Light -- (6 ounces) cubed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup ham -- reduced fat, chopped

Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.
While pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.

Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.

Pina-Colada Bars

2008-02-15T08:48:00.000-08:00

Crust:
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
1 cup packed brown sugar
1/2 teaspoon salt
12 tablespoons cold butter
Filling:
3/4 cup sugar
3 tablespoons cornstarch
1 (20 oz) can crushed pineapple in juice
2 egg yolks
2 tablespoons lemon juice
Topping:
1/2 cup sugar
7 oz. sweetened flaked coconut
1/4 cup all-purpose flour
2 egg whites
1 whole egg
1 teaspoon vanilla
1/8 teaspoon almon extract

Preheat oven to 350ºF.

Spray a 9x13 pan with cooking spray.

Combine all-purpose flour, pastry flour, brown sugar and salt in a mixing bowl. Cut in the cold butter with a pastry blender until the butter is well incorporated and the mixture is crumbly.

Press into the 9x13 pan and bake for 15 minutes.

Meanwhile, combine sugar, cornstarch, crushed pineapple with juice, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat, and stir in lemon juice.

Pour pineapple mixture over the hot crust, spreading gently with the back of a spoon.

In a small mixing bowl, combine remaining sugar, coconut, flour, salt, egg whites, egg, and extracts. Mix well.

Using a combination of fork and your fingers, dollop coconut mixture all over the pineapple mixture, trying your best to cover all of the pineapple with the coconut evenly.

Return the pan to the oven and bake for an additional 35-40 minutes, or until the coconut is beginning to turn golden brown and the bars seem to be set.

Allow to cool completely before cutting into bars. They taste best after being chilled for awhile as well.

Yield: About 30 bars

Chicken Noodle Soup

2008-02-13T06:35:00.000-08:00

2 teaspoons butter
1 cup sliced celery
2 cups chopped carrots
1/2 cup chopped fennel
1/2 cup chopped onions
3 or 4 potatoes — peeled and diced
1 teaspoon dried basil
1 teaspoon poultry seasoning
2 quarts homemade chicken stock
1/2 cup sliced sugar snap peas
4 ounces egg noodles or 1/2 cup stellini
3 or 4 cups cooked chicken
Salt and pepper to taste

Melt butter in a large soup pot.

Saute the celery, carrot and onion for 2 minutes.

Add potato, basil, poultry seasoning, and chicken stock.

Bring to a boil.

Add sugar snap peas, noodles, and chicken, and cook on low for 20 minutes.

Season with salt and pepper to taste. Serve hot.

Broccoli Chicken Supreme

2008-02-13T05:56:00.000-08:00

adapted from Taste Of Home Feb/Mar 08

4 cups fresh broccoli, or frozen, thawed
2 cups sliced fresh mushrooms
1 tablespoon butter
4 cups cubed, cooked chicken
2 (8 oz) cans sliced water chestnuts, drained
Sauce:
4 TBS butter, cubed
1/4 cup plus 1 TBS flour
1 tsp seasoned salt
1/8 teaspoon black pepper
2 cups chicken broth
2/3 cup half & half (I suspect milk or evap. milk will work well here)
4 egg yolks, lightly beaten
1/2 teaspoon lemon juice
dash ground nutmeg
1/2 cup slivered almonds, toasted

Steam fresh broccoli for 5 to 7 minutes, or until crisp tender. Thaw frozen broccoli by running under cook water in a colander.

Meanwhile, in a large skillet, saute the mushrooms in the butter until tender.

In a greased 13 x 9 x 2 pan, layer the chicken, mushrooms, water chestnuts, and broccoli.

For Sauce:
In a large saucepan over medium heat, melt the butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add the broth and half & half. Bring to a boill cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.

Stir a small amount of the hot mixture into the egg yolkls. Return all to the saucepan, cook and stir until the mixture reaches 160º and coats the back of a metal spoon. Remove from the heat, stir in lemon juice and nutmeg.

Pour the sauce over the layered ingredients in the casserole; sprinkle with almonds. Bake, uncovered at 375º for 20-25 minutes, or until bubbly and heated through.

Yield: 8 servings

Crêpes

2008-02-12T16:08:00.000-08:00

a la Mark Bittman and How To Cook Everything Vegetarian

1 cup all-purpose flour
Pinch salt
1 tablespoon sugar (optional)
1 1/4 cups milk, plus more if needed
2 eggs
2 tablespoons butter, melted and cooled, plus more for cooking

1. Whisk together all the ingredients except the butter for cooking until smooth; you can do this in a blender. If the mixture isn't quite pourable, add a little more milk. If the time allows, let the batter rest in the refrigerator for an hour or up to 24 hours.

2. Put an 8 or 10 inch nonstick skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of the batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan.

3. When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become crisp at all.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary, there is plenty of batter.

4. Stack the crêpes on a plate as you make them, and keep them warm in a low oven while you make the remaining crêpes. Even better, fill each crêpe while it's still in the pan, putting the filling in the center of the bottom third of the crêpe. If you want your filling warmed, keep the pan over low heat for a few minutes. Either roll the crêpe starting at the end with the filling or fold the bottom third over the filling, fold in the sides, then fold the crêpe from the bottom up. Slide it onto a plate and serve. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.

Chocolate Braids

2008-02-12T10:02:00.000-08:00

2 packages active dry yeast
1/2 cup warm water
1/3 cup honey -- divided
6 tablespoons butter -- softened
1 egg
1/2 cup cocoa
1/2 teaspoon salt
2 1/2 cups bread flour -- to 3 cups
Cream Cheese Filling:
4 Ounces cream cheese -- softened
1/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
Topping:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter -- cold
1/4 cup chopped nuts
Icing:
1 1/2 cups powdered sugar
1 tablespoon cocoa
1/4 teaspoon vanilla
3 tablespoons milk

In a large mixing bowl, dissolve yeast in warm water. Add 2 teaspoons honey; let stand for 5 minutes.

Add the butter, egg, cocoa, salt, 1 1/2 cups bread flour, and remaining honey. Beat for 2 minutes, or until smooth. Stir in enough remaining bread flour to form a soft dough.

Turn out onto a floured surface knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down, divide in half. On a lightly floured surface, roll one portion into a 12x7 rectangle.

In a small mixing bowl, beat together the filling ingredients until smooth. Spread half of the filling over the dough to within 1-inch of the edges. Roll up jelly roll style, starting with the long side; pinch the seams to seal.

Place seam side down on a greased baking sheet. With a sharp knife, carefully cut roll in half lengthwise, not cutting all the way through one end. Carefully, turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Pinch ends to seal.

Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.

For the topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Add nuts, and sprinkle over risen loaves.

Bake at 350ºF for 30-35 minutes, or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients and drizzle over loaves.

Source:
"Taste of Home"
Copyright:
"Feb/Mar 2008"
Yield:
"2 loaves"

Tortilla Soup

2008-02-06T18:26:00.000-08:00

6 tablespoons vegetable oil
8 corn tortillas -- chopped
6 garlic cloves -- minced
1/2 cup chopped fresh cilantro
1 medium onion -- chopped
1 can diced tomatoes -- (28 oz) undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 cooked chicken breast halves -- shredded (about 2 cups) (Or cooked and shredded pork)

Heat oil in large saucepan over medium heat.

Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes.

Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes.

Remove bay leaves and stir in chicken. Reheat.

Garnish with monterey jack, avocado, sour cream, tortilla strips and a squeeze of lime

Baked Oatmeal

2008-02-06T05:58:00.000-08:00

3 cups milk, plus more for serving if desired
6 tablespoons packed brown sugar
1 1/2 tablespoons margarine
2 teaspoons cinnamon
1 1/2 cups old fashioned rolled oats
2 apples, peeled, cored, and chopped
3/4 cup dried cranberries, raisins, or other berries
3/4 cup chopped walnuts or pecans

Preheat oven to 350ºF.

Combine milk, brown sugar, margarine and cinnamon in a saucepan. Cook, stirring frequently, until it comes to a boil. Remove from heat.

In a mixing bowl, combine the oats, apple, cranberries, and nuts. Add the hot milk mixture and stir well to combine.

Spray a 9x9 square baking dish with cooking spray. Pour oatmeal into the baking dish and bake in a 350º oven for 30 minutes.

Serve immediately, or refrigerate and heat up individual portions in the microwave.

Peanut Butter Fudge Cups

2008-02-05T05:27:00.000-08:00

from Cooking Light Annual, 2002

Serving Size : 24

Crust:
1/4 cup chunky peanut butter
3 tablespoons brown sugar
2 tablespoons chilled butter -- cut into small pieces
1 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons cold water
Cooking spray
Filling:
2/3 cup packed brown sugar
2 tablespoons unsweetened cocoa
2 tablespoons semisweet chocolate chips
1 tablespoon butter
3 tablespoons 1% low-fat milk
2 tablespoons all-purpose flour
1 large egg
2 teaspoons powdered sugar

Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.

Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.

To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.

Per Serving (excluding unknown items): 83 Calories; 2g Fat (25.3% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Bean and Cheese Empanadas

2008-02-04T05:58:00.000-08:00

from Mark Bittman's How To Cook Everything Vegetarian

1 1/2 cups all-purpose flour, plus a little more
1/2 cup masa harina, fine cornmeal or more all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons shortening or vegetable oil
2 1/2 cups cooked and well-seasoned beans
2 cups grated or crumbled queso fresco, Monterey Jack, or coltija cheese
1/2 cup milk

1. Mix the flour, masa harina, baking powder, and salt together in the food processor and process for about 5 seconds. With the machine running, add the 1/2 cup shortening and process for 10 seconds. Then, with the machine running, add about 1/2 cup cold water, just enough for the dough to form a ball. Don't add more water than necessary; the dough should be fairly dry. Knead by hand until smooth, just a minute or so.

2. Divide into 12 pieces, roll into balls, and wrap in plastic or cover with a damp towel and let rest for at elast 20 minutes. (You can refrigerate the dough overnight; be sure to let it come to room temperature before proceeding.) On a well-floured surface, rolle ach piece into a 6-inch circle, adding flour as necessary.

3. Preheat the oven to 450ºF. Place a couple of tablespoons of the beans in the center of each circle of dough, followed by a sprinkling of cheese, then fold each circle overl seal the seam with a few drops of water and press with the tines of a fork to close. Put on an ungreased baking sheet and brush lightly with milk. Bake until the dough is golden brown and hot, and about 20 minutes. Serve immediately or at room temperature.

**The sky is the limit with these empanadas, they will take well to any filling, as long as the filling isn't too wet.

Vegetable Curry

2008-01-31T05:00:00.000-08:00

(Don't be daunted by the long list of ingredients. Use the vegetables you have on hand, and it comes together very quickly!)

1 tsp olive oil
1/4 cup raisins
1/4 cup coarsely chopped almonds
1 (28 oz) can diced tomatoes
2 jalapenos, stems removed, coarsely chopped (remove seeds for less heat)
1 onion- 1/2 chopped, 1/2 sliced thinly and reserved for later
2 tsps oil
1 tsp cumin seeds
4 cardamom pods
2 bay leaves
1 tsp Garam Masala
1 tsp ground cinnamon
1 tsp salt
1/2 tsp turmeric
1 (15 oz) can chickpeas, drained and rinsed (or 2 cups prepared from dried)
1 1/2 cup cubed butternut squash
1 cup fresh green beans, snapped (or 1 cup frozen)
1/4 cup thinly sliced fennel
1/2 large red bell pepper, coarsely chopped
2 handfuls baby spinach
To serve:
Basmati rice
plain yogurt or raita
assorted chutneys

In a large pot or dutch oven heat the 1 tsp of oil over medium high heat. Add the raisins and almonds and saute for about 2 minutes. Remove from pan and set aside.

Combine the can of diced tomatoes, jalapenos, and chopped onion in the bowl of a food processor and process until smooth.

Add the 2 teaspoons of oil to the pot. Add the cumin seeds, cardamom pods and bay leaves, and saute for about 1 minute, or until nice and fragrant. Add the thinly sliced onion to the pot, and cook for about 3 minutes- or until onion begins to turn golden, stir very frequently ro prevent burning.

Carefully, add the tomato mixture to the pot, as well as the Garam masala, cinnamon, salt, and turmeric. Bring to a boil, and add the vegetables all at once. Reduce heat to a simmer, cover the pot, and cook for 20 minutes- or until the vegetables are tender.

Serve with your choice of accompaniments, sprinkling the top with the raisins and almonds.

Herb Roasted Mushrooms, Chicken, and Vegetables

2008-01-30T07:31:00.000-08:00

1/3 cup olive oil
3 teaspoons dried rosemary, crushed
2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-1/2 inch pieces
1 pound fresh white mushrooms, halved (about 6 cups)
1 pound small red potatoes, halved (about 3 cups)
3 medium onions, cut in wedges (about 3 cups)
1 large red bell pepper, cut in 2-inch pieces (about 2 cups)
6 large garlic cloves, peeled

Preheat oven to 425ºF. In a large bowl combine oil, rosemary, salt and pepper until well blended. Add chicken, mushrooms, potatoes, onions, red bell pepper and garlic; toss until well coated. Divide mixture into two baking or roasting pans. Roast until chicken and vegetables are tender, about 30 minutes, stirring occasionally and rotating pans on shelves once during roasting.

Serves 8.

Devil's Food Cake

2008-01-28T05:30:00.001-08:00

from King Arthur Flour's Baker's Companion

12 tablespoons butter (I used margarine very successfully)
1 3/4 cups granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cups natural cocoa powder
4 large eggs
1 1/2 cups milk or water (I used rice milk)

Preheat the oven to 350ºF.

In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy- about 5 minutes.

Whisk together the flour and cocoa- sieve if necessary to remove lumps.

Add the eggs to the butter mixture, one at a time, beating well after each egg until completely combined before adding the next one. Slowly, blend one-third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. be sure to mix well after each addition, and to scrape the sides and bottom of the bowl occasionally throughout the process.

Grease and flour two 9-inch round cake pans (or three 8-inch pans, or 24 cupcake papers). Divide the batter evenly. Bake the cakes for 30-35 minutes, or until a cake tester inserted near the middle comes out clean. Cupcakes will take about 20 minutes to bake. Remove from the oven and allow to cool for 5 minutes before removing from the pans to cool completely.

Baked Cod with Chorizo and White Beans

2008-01-25T05:20:00.000-08:00

1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo or turkey kielbasa, diced
1 teaspoon chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine, divided (I used chicken stock)
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds Pacific cod, cut into 4 pieces
Freshly ground pepper to taste

1. Preheat oven to 425°F. Coat a 9-by-13 inch baking dish with cooking spray.

2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.

3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

Autumn Harvest Red Lentil Soup

2008-01-24T05:22:00.000-08:00

Recipe By The Healthy Hedonist, Myra Kornfeld

1 cup red lentils -- sorted and rinsed
5 1/2 cups water
1 bay leaf
Salt
2 tablespoons extra-virgin olive oil
2 onions -- cut into small dice (2 cups)
4 garlic cloves -- minced
One 2-inch piece fresh ginger -- minced
2 teaspoon ground cumin
2 teaspoon ground coriander
1/2 pound butternut squash -- cut into 1/2-inch dice (2 cups)
1 parsnip -- cut into 1/2-inch dice (1/2 cup)
2 carrots -- cut into 1/2-inch dice (1 cup)
1 tablespoon fresh lemon juice
1/2 pound spinach -- stemmed, washed, and torn into bite-size pieces or one 5-ounce bag baby spinach, rinsed
Cayenne pepper

Combine the lentils, 4 cups of the water, the bay leaf, and 1 teaspoon salt in a medium saucepan. Cover and bring to a boil. Then lower the heat and simmer, partially covered, for 20 minutes, or until the lentils are tender.

Discard the bay leaf, and purée the lentils with an immersion blender or in a standing blender. (If you want a little texture, you can simply whisk the lentils until creamy.) Set the lentils aside.

Meanwhile, warm the olive oil in a medium skillet over medium-low heat. Add the onions and sauté until they are softened, about 7 minutes. Add the garlic, ginger, cumin, and coriander, and sauté for 3 minutes. Add the squash, parsnips, carrots, 1/2 teaspoon salt, and the remaining 1 1/2 cups water. Cover and simmer until the vegetables are soft, about 10 minutes.

Stir the lemon juice and spinach into the lentils. The heat will immediately wilt the spinach. Add the vegetables and simmer for 5 minutes to marry the flavors. Season with a generous pinch of cayenne. Taste and add salt if necessary. Serve hot.

Makes 4 generous servings.

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Per Serving: 184 Calories; 8g Fat (34.6% calories from fat); 4g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

Olive Oil Salt Bread

2008-01-22T05:51:00.000-08:00

from How To Cook Everything Vegetarian by Mark Bittman

1/3 cup olive oil, plus more for greasing pan
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, preferably coarse or sea salt, plus more for sprinkling

Preheat oven to 375ºF. Grease and 8-inch skillet or square baking pan with about a tablespoon of olive oil. Put the flour, baking powder and salt in a food processor and turn themachine on. Pour through the feed tube first the 1/3 cup of olive oil, then most of 1 cup of warm water. Process for about 30 seconds, then remove the cover. The dough should be a well-defined, barely sticky, easy to handle ball. If it is too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.

Put the dough into the prepared pan and press until it fits to the edges. Flip it over and press again. Cover with foil and bake for 20 minutes; then remove the foil, sprinkle the top with a little coarse salt, and bake for another 20 to 25 minutes, until the top is lightly golden and springs back a bit when touched gently. Cool in the pan a bit, then cut into wedges or squares and serve.

Griddled Variation: Instead of preheating the oven, heat a griddle or set a heavy pan over medium heat. Have the extra olive oil handy for greasing. In step 2, divide the dough into 8 to 12 pieces and pat them into patties between your hands until they're about 1/2 inch thick. When the griddle or pan is hot, use enough olive oil to film the bottom and put in as many breads as will fit comfortably without crowding (you will probably have to work in batches). Cook, undisturbed, until they begin to brown around the edges and the tops bubble a bit, about 5 minutes. Then turn and cook the other side until crisp and golden.

Serves 4 to 6

Squash-Topped Cottage Pies

2008-01-21T05:43:00.000-08:00

from Eating Well magazine

2 teaspoons extra-virgin olive oil
1/2 cup chopped onion
12 ounces 93%-lean ground beef
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup reduced-sodium beef broth
6 ounces baby spinach, chopped
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese

1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, tomato paste and flour, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.

Tomato and White Bean Soup

2008-01-17T05:22:00.000-08:00

from Cooking Light Magazine, October, 1997

Serving Size : 4

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves -- crushed
2 cans no-salt-added whole tomatoes -- (14.5-ounce) undrained and chopped
2 cans white beans -- (16-ounce) drained
1 can fat-free chicken broth -- (14 1/2-ounce)
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.

Another Cheeseburger Soup

2008-01-17T05:17:00.000-08:00

recipe shared by Sweetnicks

1/2 lb browned ground beef
4 cups diced potatoes
3/4 cup chopped onions
1/4 cup flour
3/4 cup shredded carrots
8 oz Velveeta
3/4 cup diced celery
1 1/2 cup milk
1 tsp dried basil
3/4 tsp salt
1 tsp dried parsley flakes
1/4 tsp pepper
3 cups chicken broth
1/4 cup sour cream

Saute onion, carrots, celery, basil and parsley in 1 T butter for about 10 minutes. Add broth, potatoes and hamburger. Bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender. Meanwhile, in a small skillet, melt about 3 T butter. Add flour and cook, stirring, for about 3-5 minutes or until bubbly. Add to soup. Bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream.

Pasta Sauce with Beef Ribs and Cinnamon

2008-01-16T05:05:00.000-08:00

Recipe By :Mark Bittman

2 tablespoons olive oil
2 1/2 pounds meaty short ribs of beef
salt and pepper -- to taste
2 cans whole plum tomatoes -- undrained
3 cloves garlic
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Heat olive oil in a heavy Dutch oven or casserole over medium-high heat; a minute later, brown the meat on all sides, seasoning with salt and pepper as it cooks. Add the tomatoes, garlic, cinnamon and cloves, reduce heat to low, and cover, with the lid slightly ajar.

Simmer gently, stirring occasionally, for at least 1 1/2 hours, until the meat falls off the bone; if the sauce begins to get too thick, add a little water and continue to cook.

When the meat is tender and fallen from the bone, remove the bones from the sauce and break the meat up with a spoon. Taste and adjust seasoning.

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Per Serving (excluding unknown items): 260 Calories; 27g Fat (91.3% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.

Demerara Topped Peanut Butter Brownies

2008-01-14T05:16:00.000-08:00

1 cup peanut butter -- not natural PB
1/2 cup butter -- at room temperature
2 1/2 cup Demerara Washed Raw Sugar (I used Sugar In The Raw)
3 eggs
3 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips or chunks, to taste
4 tablespoons Demerara Washed Raw Sugar -- for topping

Preheat oven to 350.

Line a 9x13 pan with release foil or grease the pan.

Cream peanut butter, butter, and sugar until light in color. Add eggs and blend to combine. Add vanilla and blend well.

In a separate bowl, stir together the flour, soda, and salt. Add to peanut butter mixture and blend until just combined. Stir in chips, if using.

Scoop batter into prepared pan and smooth it out. Sprinkle 4 tablespoons demerara over the top. Bake 28-30 minutes. Brownies will sink slightly in the center while cooling. Cool completely before cutting.

**watch the bake time, I had to give mine an extra 10 minutes

Black Bean Enchiladas with Spicy Pumpkin Sauce

2008-01-11T05:07:00.000-08:00

a recipe adapted from Every Food magazine by Bob on the CLBB

Serving Size : 4

1 can pumpkin puree -- (15 ounce)
2 1/2 cups water
2 teaspoons salt
1/4 teaspoon black pepper
2 garlic cloves -- peeled and coarsely chopped
1 jalapeno -- quartered, seeds removed, if desired
1 tsp. chili powder
8 corn tortillas (6 inch)
2 cups black beans, cooked -- or canned, well drained and rinsed
1/2 cup light sour cream
1 chipotle chile canned in adobo -- chopped
2 scallions -- chopped
1 cup cheddar cheese, shredded

Preheat oven to 425.

In a blender, puree pumpkin, water, salt, pepper, garlic, jalapeno, and chili powder until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.

In a food processor, combine 1 cup of the black beans, sour cream, and chipotle chili. Pulse until well pureed. Stir in remaining cup of black beans and scallions.

One at a time, dip tortillas in simmering water to soften (don't let tortillas sit in water). Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Bake in a 425º oven until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.

Per Serving (excluding unknown items): 266 Calories; 11g Fat (34.8% calories from fat); 17g Protein; 29g Carbohydrate; 10g Dietary Fiber; 32mg Cholesterol; 1287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Simple Clam Chowder

2008-01-09T11:38:00.000-08:00

from Cooking Light magazine.

2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves -- minced
6 cans chopped clams -- (6 1/2-ounce) undrained
5 cups diced peeled baking potato (about 1 pound)
4 bottles clam juice -- (8-ounce)
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Serves 12

Spiced Pumpkin Waffles

2008-01-09T05:26:00.001-08:00

1 1/2 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
pinch of salt
2 eggs
1/3 cup brown sugar
1 cup pumpkin puree
1 (15 oz) can evaporated milk
4 Tbs butter, melted and cooled slightly

In a small bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.

In a mixing bowl, beat the two eggs together. Add the brown sugar, pumpkin puree and evaporated milk, and mix well. Slowly drizzle in the melted butter, stirring to incorporate.

Gently fold in the dry ingredients. Stir until combined.

Cook waffles on waffle iron according to manufacturer's instructions. The batter will work for both Belgian and standard waffle irons.

Wellesley Fudge Cake

2008-01-04T05:48:00.000-08:00

4 (1 ounce) squares unsweetened chocolate
1/2 cup hot water
1/2 cup white sugar
1/2 cup butter
1 1/4 cups white sugar
3 eggs
2/3 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350. Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside.
In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm.
Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well.
Divide batter into two 9 inch pans. Bake at 350ºF for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

French Lentil and Vegetable Soup

2008-01-02T08:37:00.000-08:00

by Ina Garten

Serving Size : 12

16 ounces lentils -- Small French green lentils are preferred over the larger brown ones.
boiling water
1 tablespoon olive oil
3 large onions -- chopped
3 cloves garlic -- minced
2 large leeks -- white and tender green parts only, chopped
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon chopped fresh thyme
1 teaspoon ground cumin
8 whole celery ribs -- chopped
6 medium carrots -- diced into 1/2" pieces
3 quarts chicken broth
1/4 cup tomato paste
2 tablespoons dry red wine -- or red wine vinegar

In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.

Meanwhile, heat the olive oil in a large pot (at least 5 quart size). Add onions, garlic, leeks, salt, pepper, thyme, and cumin. Cook over medium heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.

Add the carrots and celery and cook until they begin to soften, about 10 minutes. Add the chicken stock, lentils, and tomato paste to the pot. Increase the heat to high, cover, and bring to a boil. Once boiling, uncover, reduce heat to medium-low and simmer, stirring occasionally, until the lentils are very tender (about 1 hour).

Stir in red wine and season with salt and pepper to taste. Serve with a drizzle of olive oil if desired, and a sprinkling of grated Parmesan.

**BY all means, replace the chicken broth with a good mushroom or veggie broth for a vegetarian version of this soup.

Potato Pancakes

2008-01-02T05:23:00.000-08:00

from Betty Crocker's New Cookbook

4 medium potatoes
4 large eggs, beaten
1 small onion, finely chopped (about 1/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
vegetable oil for cooking

Wash, peel, and shred potatoes. Place them in a colander and rinse them off. Pat dry.

Mix potatoes, eggs, onions, flour and salt together in a mixing bowl. Heat about 2 tablespoons of oil in a large skillet or griddle.

Pour about 1/4 cup of batter into the skillet for each pancake. Flatten and spread out with a spatula if necessary to evenly distribute the pancakes.

Cook for about 4 minutes per side, or until golden brown. Keep warm in a 200º oven while cooking the remaining pancakes. Serve warm with butter, sour cream, and applesauce.

Asian Dumplings with Soy-Ginger Sauce

2008-01-01T06:46:00.000-08:00

Dumplings:
1 pound ground pork
1 cup scallions
3 Tablespoons soy sauce
1 Tablespoon grated ginger
1/8 teaspoon freshly ground black pepper
2 cups finely chopped napa cabbage (green cabbage is acceptable)
Won-ton wrappers
water for sealing wrappers

Soy-Ginger Sauce:
1/4 cup low-sodium soy sauce
1/8 cup balsamic vinegar
1/4 cup water
1 Tablespoon grated ginger
2 Tablespoons finely chopped scallions
2 or 3 drops sesame oil

Mix meat, scallions, soy sauce, ginger, and black pepper together. Add cabbage and mix well. Lay out 2 or 3 won ton wrappers. Add a scant tablespoon to the center of each won ton. Brush water around the edges, and carefully fold over the won ton wrappers, keeping the meat mixture in the center, and sealing all the edges. Pleat and fold as desired to desired shape. Set aside on a baking sheet that has been dusted with flour while making remaining dumplings.

Combine sauce ingredients and set aside for the flavors to meld.

Heat about 2 tablespoons of oil in a large nonstick saute pan. Gently set dumplings in the pan. Fry for 3 or 4 minutes, or until the bottoms are a nice golden brown. Working quickly, add 1/2 cup water to the pan and quickly put on the lid. This will steam the dumplings and complete the cooking. Cook another 3 to 4 minutes, shaking the pan a few times to keep the dumplings from sticking. Remove from the pan and allow to sit for 2 minutes before serving.

Serve with dipping sauce.

*Alternately, the dumplings can be completely steamed in a steamer pot to avoid the frying process.

Herbed Baked Eggs

2007-12-29T06:37:00.000-08:00

by Ina Garten

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Cherry Cordial Cookies

2007-12-19T16:39:00.000-08:00

1/2 cup butter -- softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 jar maraschino cherries,whole -- drained, juice reserved
6 ounces chocolate chips
1/2 cup sweetened condensed milk

Preheat oven to 350ºF.

In a large mixing bowl, beat together butter and sugar until well combined. Mix in egg and vanilla.

Add flour, cocoa, salt, baking soda and baking powder. Gently mix in until combined.

Roll bits of dough into 1-inch balls and place 1 inch apart on an ungreased cookie sheet. Press down in the center of each ball with your thumb to make a small indentation.

Place one drained cherry in each of the indentations.

In a small saucepan, combine the chocolate chips, sweetened condensed milk, and 2 tablespoons of the reserved cherry juice. Melt over medium low heat, stirring constantly until well blended.

Drizzle 1 teaspoon of the chocolate sauce over each of the cherries.

Bake cookies in a 350ºF oven for 12-13 minutes. Allow to cool on the cookie sheet for 1 minute before removing to a baking rack to cool completely.

If desired, drizzle cookies with a glaze made from powdered sugar, cherry juice, and red food coloring.

Makes about 40 cookies.

Zucchini Squares

2007-12-18T06:10:00.000-08:00

4 large eggs -- beaten until smooth
2 teaspoons chopped parsley
1/2 teaspoon dried Italian spice blend (I used Penzey's Tuscan Sunset)
1/2 teaspoon grey salt
1/2 teaspoon garlic powder
1/3 cup olive oil
1 cup biscuit mix (Bisquik Heart Smart)
4 cups zucchini -- grated and squeezed to remove excess moisture
1/2 cup cheddar cheese -- grated (or mozarella)
1/4 cup Parmesan cheese
Marinara sauce -- for dipping

To the eggs add, parsley, spice blend, salt, garlic powder, oil & biscuit mix.

Mix well.

Add remaining ingredients, stir until mixed.

Pour into a greased 9x13 pan.

Bake 350f oven for 40-45 minutes or until golden.

Cut into squares.

Serve warm or cool with marinara sauce for dunking in.

Orange-Fennel Cookies

2007-12-13T05:21:00.000-08:00

1 orange
2/3 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon fennel seeds, toasted and crushed
2 cups all-purpose flour
turbinado sugar
Simple glaze:
1 1/2 cups powdered sugar
1 drop orange oil
2 teaspoons milk

Remove the zest from the orange using a zester. Measure 2 teaspoons of orange peel. Juice the orange and measure 2 tablespoons of juice.

In a medium bowl, beat the butter with the sugar until well combined. Add the orange juice, zest, eggs, vanilla, and the fennel seeds. Stir in the flour. Wrap the dough well in plastic and refrigerate for several hours, or until easy to handle.

Preheat oven to 375ºF. Shape the dough into 3/4 inch balls. Roll the balls in the turbinado sugar to coat and place on an ungreased baking sheet 1 inch apart. Press down on them slightly with a glass to flatten a bit. Bake in a preheated oven for 11 to 12 minutes, or until the bottoms are lightly browned. Transfer the cookies to wire racks to cool.

Combine the simple glaze ingredients, adding more milk if necessary to get a good consistency. Lightly drizzle the cookies with the glaze and allow to set completely.

To store, layer in an airtight container and store at room temperature for up to 3 days. Cookies can also be frozen for up to 3 months.

English Toffee

2007-12-12T05:17:00.000-08:00

4 cups pecans -- finely chopped
1 pound butter
1/2 cup water
1/4 cup light corn syrup
2 1/2 cups sugar
1 pound milk chocolate

Butter a 12x18 baking sheet; cover with pecans and set aside. In a heavy 3 qt saucepan, combine butter, water, corn syrup, and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Continue stirring until mixture begins to thicken. Reduce heat to low; remove wooden spoon.

Clip on candy thermometer. Cook syrup to 290F or soft crack stage. Remove from heat immediately and pour over pecans. Cool at room temperature for 1 hour.

Melt chocolate. Spread over the top of the toffee. Sprinkle warm chocolate with nuts if desired- pressing lightly so they adhere.

Allow to stand at room temperature for 24 hours. Break into irregular pieces and store in an airtight container. Makes 4-5 pounds- or around 150 pieces.

White Chocolate-Peppermint Drops

2007-12-11T04:52:00.000-08:00

8 ounces *white chocolate baking squares (with cocoa butter)
1/2 cup butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2/3 cup peppermint chips (such as Andes or Guittard)
(or sub in 2/3 cup crushed peppermint candy canes)

Preheat oven to 375ºF. Line a cookie sheet with parchment paper and set aside.

Chop 4 ounces of the white chocolate, set aside. In a small saucepan, cook and stir the remaining 4 ounces white chocolate over low heat until melted. Set aside to cool slightly.

In a large mixing bowl, beat butter and sugar together with an electric mixer. Add the baking powder and salt, mix well. Beat in the eggs and vanilla. Beat in the melted white chocolate. Beat in about half of the flour. Using a wooden spoon, fold in the remaining flour until combined, and then fold in the chopped white chocolate and peppermint chips.

Drop dough by rounded teaspoons 2 inches apart onto the prepared baking sheets. Bake at 375ºF for 8 to 10 minutes, or until lightly browned around the edges. Transfer to a cooling rack and allow to cool completely.

Makes about 50 cookies.

*Be sure to use a good quality white chocolate for the melting chocolate. White chocolate chips will not work in the dough for melting. However, chips would be a fine substitute for chopping the remaining white chocolate.

Snickerdoodles

2007-12-06T06:10:00.000-08:00

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons sugar
1/2 teaspoon cinnamon

In a mixing bowl, beat butter and sugar together with a mixer. Add the egg and vanilla and beat well. Add the flour, baking soda and cream of tartar. Mix well to combine. Wrap the dough up in plastic wrap and chill for at least 1 hour.

Combine the sugar and cinnamon.

Preheat oven to 375ºF. Roll the cookie dough into small 3/4 inch balls. Roll each ball of dough well in the cinnamon sugar mixture. Place on an ungreased baking sheet 2 inches apart.

Bake for 10-11 minutes, or until the edges just begin to brown. Remove the cookies from the baking sheet to a cooling rack to cool completely.

Makes about 45 cookies.

Black Bean and Pumpkin Soup

2007-12-04T18:28:00.000-08:00

adapted from a recipe by April at Cookworm

2 15-oz cans black beans, drained and rinsed (or 4 cups cooked black beans)
2 cups pumpkin or butternut squashed, cooked, cooled, and mashed (or 1 15-oz can)
1/2 lb Mexican chorizo, crumbled
1 medium onion, chopped
4 cloves garlic, chopped
3-4 tablespoons olive oil
4 cups vegetable stock
1 teaspoon whole cumin seeds, ground
1/4 teaspoon whole coriander seeds, ground
1/4 teaspoon cayenne pepper
3-4 tablespoons balsamic vinegar
salt and pepper to taste

Tortilla chips and parsley to garnish

Heat the olive oil over a medium flame. Add the onion and cook until onions are translucent. Add the chorizo and cook for 5 minutes, stirring frequently. Add the garlic and cook for another minute or two. Add the cumin, coriander, and cayenne, stir for a few seconds, then add the beans, pumpkin, and stock. Cover and cook on medium-low for 30 to 40 minutes. Add the balsamic vinegar and salt and pepper to taste. Serve with crushed tortilla chips and parsley.

Makes about 4 servings

Beef Carnitas

2007-12-04T04:57:00.000-08:00

from Cooking Light Magazine

Cooking spray
1 cup chopped onion
3 garlic cloves -- crushed
2 pounds beef stew meat -- trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray

. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides.

Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender.

Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Yield:
"4 Cups"

Chickpea and Spinach Curry

2007-11-27T16:51:00.000-08:00

adapted from Cooking Light, October 2002

1 cup coarsely chopped onion
1 1/2 tablespoons bottled ground fresh ginger
1 clove garlic, peeled and minced
1 teaspoon olive oil
1 1/2 teaspoons sugar
1 1/2 tablespoons red curry paste (I like Pataks)
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
4 cups fresh spinach
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon Garam Masala

Combine onion, ginger, and garlic in a food processor; pulse until minced.

Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, sugar, and curry to pan; sauté 3 minutes. Add chickpeas and tomatoes; simmer 2 minutes. Stir in spinach, water, salt, and Garam Masala; cook 1 minute or until spinach wilts.

Serve over basmati rice with plain yogurt and chutney.

Makes about 3 servings.

Pioneer Woman's Cinnamon Rolls- Half Batch

2007-11-27T12:16:00.000-08:00

from The Pioneer Woman Cooks

2 C whole milk
1/2 C vegetable oil
1/2 C sugar
1 tbsp active dry yeast
4 C flour
1/2 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tbsp salt
Filling:
1 C melted butter
3/4 C sugar
1/2 C cinnamon (or more depending on preference)
Frosting:
1/2 bag powdered sugar
1/4 C milk
1 tsp vanilla
2 tbsp melted butter
1 pinch salt

Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake at 400 for 15 to 18 minutes.

Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.

Pecan Pie with Bittersweet Chocolate

2007-11-26T18:04:00.000-08:00

1 9-inch unbaked pie shell (try Judy's Flaky Pie Crust for a no-fail recipe)
2 cups pecans, coarsely chopped
3 large eggs
1 cup sugar
1 cup corn syrup (I like Karo's brown sugar syrup)
5 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup bittersweet chocolate chips (use good quality 60% cacao chips)

Preheat oven to 375ºF.

Place the pie shell in a 9-inch pie plate. Brush with egg yolk, if desired. Set aside for a minute.

Place pecans on a baking sheet and toast in the preheated oven for about 7 minutes, stirring occasionally, until nicely toasted, but not burnt.

Whisk together the eggs, sugar, corn syrup, melted butter, vanilla, and salt in a large mixing bowl. Mix well. Stir in the toasted nuts and chocolate chips.

Place the empty pie shell in the oven for just a minute to warm the pie crust. It should be hot to the touch. Pour the filling in, and bake in a 375ºF oven for 35 to 45 minutes. The edges will be firm, but the center will still seem quivery, almost like gelatin. Let cool on a rack for at least 2 hours before cutting. Serve with lightly sweetened whipped cream.

Hot Spinach Artichoke Dip

2007-11-26T04:47:00.000-08:00

1 cup mayo
2 cloves garlic, minced
2 (8 oz) packages Neufchatel cheese (less fat cream cheese), softened
2/3 cup grated Parmesan cheese
3 or 4 ozs. Gruyere cheese, shredded
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) package frozen spinach, thawed, drained, and squeezed dry

Put mayo, garlic, cream cheese and Parmesan cheese in a mixing bowl. Beat with a hand mixer until well-combined. Stir in remaining ingredients.

Pour into a microwave safe dish and heat on high for 3 minutes. Stir well. Heat for another 2 minutes, stir, and continue the process until the dip is hot and gooey and well-combined. Serve hot with sliced baguettes, veggies, or chips.

Can also be heated in a 350ºF oven for about 25 minutes.

Streuseled Sweet Potatoes

2007-11-17T07:23:00.000-08:00

Serving Size : 10

2 40 oz. cans sweet potatoes -- drained
2 eggs
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon cinnamon
Streusel:
1/2 cup chopped walnuts -- or pecans
1/4 cup brown sugar, packed
1/4 teaspoon ginger
1/2 teaspoon cinnamon
2 tablespoons flour
1 pinch salt
2 tablespoons butter -- cut in small cubes

Preheat oven to 350ºF. Spray a 2-quart baking dish with cooking spray.

In a mixing bowl, combine drained sweet potatoes, eggs, half and half, salt, black pepper and cinnamon. Mix with a hand mixer on low speed until well combined. Scoop sweet potato mixture into the baking dish.

For the streusel: In a small bowl, combine the walnuts, brown sugar, ginger, cinnamon, flour and salt. Mix with a fork. Sprinkle streusel evenly over the sweet potatoes.

Evenly scatter the butter pieces over the top of the streusel.

Place in a 350ºF oven and bake for 1 hour, or until streusel is nicely browned.

Can be made up to one day ahead and reheated in a 350ºF oven for about 15 minutes.

Serves 8 to 10.

Cranberry-Pineapple Sauce

2007-11-17T07:21:00.000-08:00

Serving Size : 8

12 ounces fresh cranberries -- picked over and rinsed
2 cups sugar
1/2 cup water
1 8 oz can crushed pineapple in syrup
2 teaspoons lemon juice
1 pinch salt

In a medium saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently.

Add crushed pineapples, lemon juice and salt to the pan, stir well. Cook for another 10 to 15 minutes, or until nicely thickened.

Sauce can be served warm or cold, and can be made up to two days ahead of time. Store in the refrigerator, tightly covered.

French Toast Sticks

2007-11-16T05:54:00.000-08:00

8 to 10 slices thick-cut bread
1/4 cup butter, melted
4 eggs
1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt

Preheat oven to 350ºF.

Cut the thick bread slices into thirds so you have 2 sticks per slice of bread.

Combine remaining ingredients in a mixing bowl, beat well to combine.

Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

**To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

Impossible Coconut Pie

2007-11-14T05:08:00.000-08:00

2 cups milk
1/4 cup melted butter
4 eggs
1 cup packed brown sugar
1/2 cup Bisquick Heart Smart
1 tsp vanilla
1 cup sweetened coconut flakes, toasted
1/2 cup sweetened coconut flakes- not toasted

Preheat oven to 350ºF. Spray a 10" pie plate or a deep dish pie plate with cooking spray.

Combine milk, butter, eggs, brown sugar, bisquick, and vanilla in a blender. Blend together for about 20 seconds. Add the toasted coconut and pulse to combine.

Pour the blended mixture into the pie plate. Sprinkle the top with the un-toasted coconut flakes. Bake in a 350ºF oven for about 45 minutes, or until a knife inserted near the center comes out clean.

Chill before serving for best flavor.

Caramel Popcorn

2007-11-13T05:52:00.000-08:00

8 cups popped popcorn (about 1/2 cup unpopped)
3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla

Preheat oven to 300ºF. Sort through the popped corn to remove any unpopped kernels. Place the popcorn in a large roasting pan or other deep pan, place in the oven to keep warm while you make the caramel.

Combine brown sugar, butter and corn syrup in a heavy saucepot over medium-high heat. Cook and stir to boiling. Carefully clip on a candy thermometer to the side of the pan. Continue to cook and stir to 255º, or hard-ball stage. This should take about 4 minutes.

Remove saucepot from heat and stir in vanilla and baking soda. Pour caramel over the popcorn and stir gently to coat the kernels.

Bake in a 300ºF oven for 15 minutes. Stir gently, return to oven, and bake for 5 more minutes.

Transfer popcorn to a large piece of foil or sheet pans to cool completely. Break up into clusters. Store tightly covered.

For Nutty Caramel Corn prepare as above, except add 1 1/2 cups peanuts, walnut halves, cashews, or pecan halves to the caramel coated corn before baking. Toss gently.

Spaghetti Pie

2007-11-13T05:05:00.000-08:00

6 cups leftover cooked spaghetti (or other pasta)
1 egg
1 teaspoon Italian Herb seasoning
1 1/2 cups shredded cheddar cheese
1/4 cup melted butter
1/2 pound ground beef
1 small onion, chopped
1 jar marinara sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350ºF.

In a large mixing bowl, combine pasta, egg, herb seasoning, cheddar cheese and butter. Mix well.

Spray a 9 x 13 pan with cooking spray, put spaghetti mixture into the pan and spread evenly.

In a saucepan over medium high heat, brown ground beef and onions together until nicely browned. Drain any grease. Spread ground beef and onions over the top of the pasta mixture in the pan.

Pour the bottled marinara sauce over the ground beef mixture, spreading to the edges. Sprinkle the top with the Parmesan cheese.

Bake in a 350ºF oven for 30 minutes, or until bubbling nicely.

Pierogi Dough

2007-11-08T05:18:00.000-08:00

2 Eggs
1/4 tsp salt
4 TBS margarine -- melted (I used butter)
4 Cups flour

In a small bowl, mix the eggs, salt, and melted margarine.

Place flour in a large bowl. Add liquid to dough and mix until crumbly. Add enough water to form dough. (About 2 cups of water.)

Knead on a lightly floured surface for 10 minutes to make the dough smooth and elastic.

Roll out a large piece and cut into 4 inch circles.

Fill with about 2 Tablespoons of filling. Fold the dough circle over itself, making a half- circle.

Pinch edges together and crimp with a fork.

Place in boiling water for about 5 minutes until pierogi float to the top.

Yield:
"3 dozen"

Cranberry Chutney

2007-11-06T04:57:00.000-08:00

from The Farmhouse Cookbook by Susan Loomis

Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen, or kept in the refrigerator for weeks. I like to use it on sharp Cheddar cheese sandwiches, as a condiment for curry, or alongside roast chicken.

1 pound (4 cups) fresh or frozen cranberries
I small tart apple, peeled, cored, and diced (I never peel)
2 cups packed light brown sugar
3/4 cup cider vinegar
1/2 cup dried currants
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. yellow mustard seeds
1/2 to 1/2 tsp. dried pepper flakes

1. Place all the ingredients in a large heavy saucepan (using only 1/4 tsp. of the red pepper flakes) and bring to a boil over medium high heat. Reduce the heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook. Taste and adjust the pepper flakes.

2. Allow the chutney to cool, then ladle into jars. Cover and refrigerate for up to 3 months. Alternatively, ladle into sterilized jars and *seal according to mfrs. instructions. Or place in freezer containers, allow to cool to room temperature and freeze for up to one year.

Yield: 2 pints

*Process for 10 minutes in a boiling water canner
NOTE: I like to add some finely chopped orange rind.

Brown Beef Stock

2007-11-05T05:53:00.000-08:00

Adapted from Joy of Cooking

Preheat oven to 425ºF. Lightly oil a roasting pan.

Combine:
3 pounds meaty beef shanks, cut into 2-inch pieces or oxtails, split into chunks, or a combination
1 pound chicken parts, rinsed (backs, necks, wings, legs or thighs)
2 medium onions, quartered
2 carrots, peeled and thickly sliced
2 celery stalks, cut into 2-inch pieces.

Place everything in the roasting pan and roast, stirring occasionally to prevent burning, until the bones are well-browned, about 40-45 minutes. Transfer the meat and vegetables to a stockpot.

Place the roasting pan on the burner over medium heat and add about 2 cups of cold water to the roasting pan. Scrape up any browned bits on the roasting pan and then pour the water out of the roasting pan and into the stock pot. Add cold water to the stock pot to cover the meat and vegetables- around 14 cups of water.

Bring to a boil over medium heat, skim off any scum that forms as it cooks. Reduce the heat and simmer gently- uncovered. After about 30 minutes, add:
1 leek that has been split and thoroughly cleaned, and cut into 2-inch pieces
1 bouquet garni, including 1 clove

Simmer, uncovered, for 4 hours, skimming of any scum as it cooks. Also, add water if needed to continuously cover the meat and vegetables in the pot. Cook for 4 hours. Strain into a clean pot. Let cool, uncovered, then refrigerate. Remove the fat before using the stock.

Makes about 10 cups stock.

Macaroni with Spiced Beef & Tomato Sauce

2007-11-02T05:35:00.000-07:00

from Bon Appetit magazine, 2002

Makes 4 servings.

2 tablespoons olive oil
1 pound ground sirloin
2 large onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
2 tomatoes, cut into 1/2-inch pieces
1 8-ounce can tomato sauce
8 ounces large macaroni
Freshly grated Parmesan cheese

Heat oil in heavy large pot over high heat. Add meat and onions and sauté until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes.

(Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing.)

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.

Oatmeal-Banana Pancakes

2007-11-01T05:02:00.000-07:00

2 cups milk
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs -- beaten
1/4 cup vegetable oil
1 ripe banana -- mashed with a fork

In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes.

In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.

Beat eggs, oil, and bananal together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).

Heat a large greased skillet over medium to med-high heat or a griddle to 350ºF.

Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.

Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown.

Hold pancakes in a 200ºF oven until ready to serve.

Rich Rolled Sugar Cookies

2007-10-31T05:12:00.000-07:00

adapted from Joy of Cooking

2 sticks butter, softened
1 cup sugar
1 large egg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 1/3 cups all-purpose flour

Beat the butter on sugar on medium speed until fluffy and well blended. Add the egg, baking soda, salt, and vanilla and beat until well combined. Add the flour. Stir until blended and smooth.

Divide the dough in half, roll into a ball, and flatten somewhat. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

Preheat oven to 350ºF.

After chilling, roll out the cookie dough to about a 1/4-inch thickness on a lightly floured counter or cutting board. Cut out cookies and carefully transfer to an ungreased cookie sheet. Re-roll the cookie dough as many times as necessary to use up the dough, chilling when not using.

Bake for 9 to 11 minutes, or to desired doneness (as brown around the edges as you'd like them). Remove the cookie sheet from the oven, let sit for about 30 seconds before removing the cookies to a cooling rack to cool completely.

If desired, you can sprinkle the cookies with colored sugars or sprinkles before baking. Otherwise ice and decorate after completely cooling. Makes about 4-dozen cookies.

Peanut Butter Chocolate Chip Brownies

2007-10-26T18:47:00.000-07:00

from Cooking Light magazine, June 2000

1 cup all purpose flour
1/4 cup semisweet chocolate mini chips
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white

1. Preheat oven to 350

2. Coat bottom of an 8 inch square baking pan with cooking spray (do not coat sides of pan)

3. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, chocolate chips, soda and salt in a bowl.

4. Combine sugars, and remaining ingredients in a bowl, stir until well blended. Add flour mixture stirring just until blended. Spread batter in bottom of pan. Bake at 350 for 25 minutes or until a wooden pick comes out almost clean.

Quick Caramels

2007-10-25T06:37:00.000-07:00

1 cup butter
2 1/4 cups packed brown sugar
1 14-ounce can sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla

Line an 8x8 or 9x9 inch baking pan with foil, extending foil over edges of the pan. Butter foil, and set aside.

In a heavy 3 qt saucepan melt butter over low heat. Add brown sugar, condensed milk, and corn syrup, mix well. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir mixture over medium heat to 248F or firm ball stage. (10 to 15 minutes)

Remove the saucepan from the heat; remove thermometer. Stir in vanilla. Immediately pour caramel mixture into the prepared pan. When firm, use the foil to lift it out of the pan. Use a buttered knife to cut into 1 inch squares. Wrap each caramel in waxed paper. Makes about 2 pounds.

To dip Caramel apples: Wash and dry 14 to 16 small tart apples; remove stems. Insert a wooden stick into the stem end of each apple.

Prepare as above, except do not pour caramel into prepared pan. Working quickly, dip each apple into hot caramel, turning to coat. If desired, dip bottoms of apples into 1 cup chopped nuts. Set on a buttered baking sheet; chill if desired.

Pumpkin Bread

2007-10-24T04:55:00.000-07:00

from King Arthur Flour Whole Grain Baking

2 cups whole wheat flour, traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter (I used 1/2 cup vegetable oil)
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (9 1/2 ozs) canned pumpkin (I used fresh, cooked and mashed)
3/4 cup chopped nuts
3/4 cup raisins, dried cranberries, or chocolate chips

Preheat oven to 350ºF. Grease a 9x5 inch loaf pan.

Whisk together the flour, baking soda, powder, salt, and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl until light and fluffy. beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in nuts and raisins, cranberries, or chips.

Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn't sticking, turn it out of the pan and place it on the rack to finish cooling completely before slicing.

Mexican Stuffed Shells

2007-10-20T07:11:00.000-07:00

12 large pasta shells -- cooked (12 to 18)
1 lb ground beef
3 tablespoons taco seasoning
1/2 cup water
1 onion -- chopped
1 1/2 cups salsa -- divided
1 cup grated cheese -- divided
28 ozs. tomato sauce
chili powder -- to taste
green onions -- for garnish

Brown ground beef and drain.

Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.

Mix together remaining salsa, tomato sauce,and chili powder.

Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

Fill each shell with the ground beef mixture and place in pan.

Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Lime and Honey Marinade for Chicken

2007-10-20T07:05:00.000-07:00

12 pieces of chicken (I used wings)
3 large limes -- juice and zest of
8 ounces liquid honey
1 tablespoon grated fresh ginger
1 garlic clove -- crushed (optional)

Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag.

Add chicken and combine well.

Squeeze out as much air as possible and freeze.

Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts.

Transfer chicken to a roasting pan and bake at 350 for 25-30 minutes (40-45 minutes for bone-in chicken), or until chicken is cooked through.

You can also cook this chicken on the BBQ/grill if desired.

Chicken and Dumplings

2007-10-19T06:11:00.000-07:00

3 tablespoons butter
4 pieces chicken (thighs and drums) -- (4 to 6)
1 medium onion -- quartered
1/4 cup chopped celery
2 tablespoons chopped celery leaves
1 minced garlic clove
1/4 cup flour
4 cups chicken broth
1 teaspoon sugar
1 teaspoon salt (unless using bouillon and water)
1/2 teaspoon black pepper
1 teaspoon dried basil
2 bay leaves
2 carrots -- cut in 4 inch lengths then quartered (2 to 3)
2 cups peas or corn (or a mix of both)
dumplings (Nan's Dumplings-recipe to follow)

Heat butter in skillet, brown chicken on all sides.

Remove chicken and place in 9x13 in pan or rotating pan.

Add onion, celery, celery leaves, garlic and carrots to fat in pan and sauté for 5 minutes on medium heat.

Remove carrots and place around chicken.

Mix chicken broth with spices.

Whisk flour into veggies and gradually whisk in broth stirring constantly until boiling.

Add peas and or corn and pour over chicken Cook covered at 350° for 40 minutes.

Top with Nan's Dumplings dropping by tablespoons on top of chicken and broth. Cook 10 minutes covered at 425° then uncover and cook 10 minutes more.

Nan's Dumplings (for chicken and dumplings)

1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon chicken bouillon or vegetable bouillon granules (optional)
1/4 cup grated cheddar cheese
1 egg -- beaten
1 1/2 tablespoons melted butter
1/3 cup milk
2 sprigs chopped fresh parsley

Mix dry ingredients together then stir in cheese.

Mix Egg, butter and milk together.

Stir into flour mixture until well mixed (dont over mix).

Drop into soup or stew, cover and simmer for 12 min.

I sometimes drop 1/2 teaspoons into soup for mini dumplings.

They also freeze well once cooked.

Raita with Onion and Tomato

2007-10-18T04:50:00.000-07:00

2 cups plain nonfat yogurt
1 cup 1/4- inch tomato cubes
1/2 cup 1/4-inch cucumber cubes
1/2 cup finely chopped onion
3/4 teaspoon salt
1/2 teaspoon roasted cumin powder**
1/4 teaspoon cayenne (optional)

Stir the yogurt well with a wire whisk in a small bowl. Add the tomatoes, cucumber, onion and salt, stir to combine.

Garnish with the roasted cumin powder and cayenne if using. Serve immediately, or cover and refrigerate until ready to serve.

**Roasted cumin powder: In a frying pan or an iron griddle, dry-roast 1/4 cup of cumin seeds over medium heat until reddish-brown to dark brown. Cool to room temperature. Grind the seeds in a blender or spice grinder and store in an airtight container.

Lentil Dal

2007-10-17T19:34:00.001-07:00

1 tablespoon olive oil
1 cup onions -- chopped
1 tablespoon fresh ginger -- peeled, minced
1 teaspoon cumin seeds
1 teaspoon turmeric -- ground
1/2 teaspoon red peppers -- crushed
4 cloves garlic -- minced
2 cups cauliflower florets -- chopped
2 cups tomatoes -- chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro -- minced
3/4 teaspoon salt
6 cups cooked basmati rice or long grain rice -- cooked

Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes.

Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil.

Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Stir in lime juice, cilantro, and salt. Serve 1 cup lentil mixture with 1 cup rice.

Cranberry Meringue Pie

2007-10-17T05:26:00.000-07:00

1 pie crusts -- (9 inch) baked
2 packages fresh cranberries -- (12 ounce)
1 cup sugar
1/3 cup cranberry-apple juice
1/4 teaspoon salt
3 tablespoons cornstarch
1/3 cup water
1 teaspoon fresh ginger -- grated
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon lime rind -- finely grated

Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.

Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".

Pour the cranberries through a mesh strainer and discard skins/solids.

Return the drained mix to the saucepan and add the cornstarch and water.

Stir well over medium-high heat and then add ginger.

Bring this mixture to a boil and cook for 2 minutes, stirring constantly.

Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.

Pour this mixture into your pre-baked pie crust.

Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).

Add the lime rind and beat slowly until just blended.

Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.

Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.

Cool completely on a wire rack before serving.

Crème Anglais

2007-10-16T05:04:00.000-07:00

from Joy of Cooking

Whisk together in a medium bowl until slightly thickened:
6 large egg yolks
1/3 to 1/2 cup sugar
Pour into a medium, heavy saucepan:
2 cups whole milk, 1 cup whole milk and 1 cup light or heavy cream or 2 cups half & half
(Really, even low-fat milk works here)
Cook, stirring, over medium heat until bubbles form around the edges. Slowly whisk the hot milk into the egg yolks and sugar. Return this mixture to the saucepan. Rinse out and dry the mixing bowl, then set a fine-mesh sieve over the top. Place the saucepan over low heat. Using a heatproof spatula or a wooden spoon, stir the sauce gently but constantly, sweeping the entire pan bottom and reaching into the corners. As soon as the sauce is slightly thickened, remove the pan from the heat and stir for 2 minutes to complete the cooking. The sauce should be the consistency of heavy cream and register around 170ºF on an instant-read thermometer. Pour the sauce through the sieve and let cook for 10 minutes, stirring periodically to prevent a skin from forming. Stir in:
2 teaspoons vanilla
Serve warm or cold. If chilling, let the sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, set the container of sauce in water heated to 165ºF and stir until warmed through.

Hamburger Buddy

2007-10-15T05:30:00.000-07:00

from Eating Well magazine

3 cloves garlic, crushed and peeled
2 medium carrots, cut into 2-inch pieces
10 ounces white mushrooms, large ones cut in half
1 large onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided
8 ounces whole-wheat elbow noodles (2 cups)
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh parsley or chives for garnish

1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

3. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

4. Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Horchata

2007-10-13T06:53:00.000-07:00

1 cup long grain white rice
2 cups skinless almonds
1 inch cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract

Wash and drain the rice.

Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.

Add 3 1/2 cups water and let sit overnight, covered.

Blend rice mixture until smooth using a blender.

Add 2 1/2 cups of water and continue blending.

Add sugar and vanilla extract.

Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.

Serve cold or over ice.

Brown Sugar Pepper Bacon

2007-10-13T06:38:00.000-07:00

1 lb lean bacon
1/2 teaspoon black pepper -- (1/2 to 2)
1/4 teaspoon powdered chipotle pepper
2 teaspoons brown sugar

Line a cookie sheet with parchment paper and preheat oven to 400 degrees.

Lay bacon on paper and sprinkle generously with optional black pepper, chiptole pepper and brown sugar.

Bake 10 minutes then drain fat from pan.

Bake 5 more minutes or until it's as crisp as you like.

Herbed Baked Eggs

2007-10-13T06:29:00.000-07:00

Recipe By :Ina Garten

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche -- for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Cinnamon Cream Syrup

2007-10-12T05:28:00.000-07:00

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon ground cinnamon -- (1/2 to 3/4)
1/2 cup evaporated milk

Combine the first four ingredients and bring to boiling over medium heat, stirring constantly.

Cook and stir for 1 minute. Cool for 5 minutes and stir in the evaporated milk.

The syrup keeps well in the refrigerator, tightly covered, for weeks. To reheat, warm slowly or it will overcook and become stringy.

Cheesy Leek and Egg Casserole

2007-10-12T05:04:00.000-07:00

3 leeks
1/2 medium onion
2 green onions
2 Cups milk
8 large eggs
1 tsp. mustard powder
1 tsp Penzey's Fox Point Seasoning
6 to 8 slices French bread -- cut into 1/2 inch cubes
1 1/2 cups grated Gruyere cheese

Saute the leeks, onion, and green onions in 2 tsp of olive oil over medium high heat.

In a large bowl combine milk, eggs, mustard powder and Fox Point. Whisk together well. Add salt and fresh ground pepper to taste.

Add sauteed vegetables to the eggs, along with the cubed bread and shredded cheese. Add enough bread cubes to soak up most of the eggs. It should be “juicy”, but not soupy. Spread the egg mixture into a greased 9 x 13 pan and bake at 350° for approx. 1 hour.

Dutch/German Oven Puff Pancake

2007-10-12T05:03:00.000-07:00

This puff pancake is one of our favorites! We serve it with maple syrup but, fruit on top is always a nice touch!

6 eggs
1 cup skim milk
1 cup flour
1/4 teaspoon salt
2 tablespoons butter

1. Preheat oven to 450 degrees.
2. Beat eggs until well aerated Add milk and beat again Add salt and flour and beat on low, just until blended.
3. Meanwhile, put butter into a 9 x 13 baking dish, or two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
4. Pour batter into the warm pan(s) and place In the oven Bake for 15 minutes.

Eggs Goldenrod

2007-10-12T05:02:00.000-07:00

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread toasted

I. Melt butter, add flour and stir until the mixture is smooth and well blended. Add milk very slowly stirring as you add Continue to stir and cook over a low heat. Cook until the mixture starts to thicken.
2. Add salt and pepper to mixture and set aside.
3. Peel boiled (or steamed, which works even better) eggs and chop. Add them to the white sauce.
4. Toast bread and slice it diagonally.
5. Arrange the bread slices on a plate and pour the sauce over the toast.
6. Garnish with a sprinkling of paprika (the sweet Hungarian kind not the hot Spanish, unless you like that).

Huevos Rancheros Hotdish

2007-10-11T05:37:00.000-07:00

1 cup chopped onions
1 cup chopped green peppers
2 cloves garlic -- minced
3 teaspoons olive oil
1 teaspoon flour
2 cans tomatoes -- (16 ounce) drained and chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
6 eggs
1/2 cup sharp cheddar cheese -- shredded
1/4 cup ripe olives -- sliced (optional)

Saute onion, green pepper and garlic in olive oil.

Stir in flour and cook for 1 minute.

Add next 7 ingredients and cook over medium heat for 5 minutes.

Pour sauce into a 9x13 baking dish.

Make 6 indentations in the sauce and break an egg into each, gently.

Sprinkle with cheese and olives.

Bake at 350 degrees F.

for 15 minutes or until eggs are set.

Serve immediately.

Welsh Rarebit

2007-10-11T05:24:00.000-07:00

4 slices dense -- hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper -- to taste

Preheat a broiler.

Toast the bread slices in a toaster to golden brown.

In a small saucepan over medium heat, combine the cheddar and the dark ale.

When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.

Cut each piece of toast in half, diagonally, and arrange on a pie plate.

Pour the cheese mixture over the toasts so they are covered completely.

Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.

Remove from the broiler and serve piping hot.

Curried Poached Egg

2007-10-11T05:21:00.000-07:00

1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Fill medium saucepan with about 3 inches of water.

Stir in coriander, curry powder, cumin, turmeric, salt and pepper.

Bring to a boil.

Reduce heat to a gentle simmer.

Break one egg into a small dish.

Gently slip egg into water.

Repeat with remaining eggs.

Cook in barely simmering water for 3 to 5 minutes.

Remove eggs with a slotted spoon and drain well.

Serve immediately on crisp buttered toast.

Irish Potato Omelet

2007-10-11T05:19:00.001-07:00

4 large eggs -- whites and yolks separated
1 large potato -- cooked and mashed
1 teaspoon lemon juice
1 tablespoon fresh chives -- chopped
2 teaspoons butter
salt and pepper

Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.

Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.

Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.

Serve immediately.

Sweet Breakfast Grits

2007-10-08T18:53:00.000-07:00

2 1/2 cups 2% milk
1/2 cup quick-cooking grits
3 tablespoons honey
1/2 teaspoon salt
sliced fresh peaches, nectarines, strawberries, diced apples, or whole berries

Combine the milk, grits, honey, and salt in a saucepan.

Heat the mixture to a boil over medium heatl, stirring frequently.

Once the mixture has reached boiling, lower the heat to simmer and cook, stirring frequently, for 8-10 minutes or until nicely thickened.

Serve warm, topped with fruit.

Muesli

2007-10-08T18:47:00.000-07:00

2 cups rolled oats
1 cup milk
1 tablespoon honey
1 apple -- peeled and grated
1/4 cup chopped hazelnuts, walnuts, or pecans
1 cup low-fat yogurt (any flavor you would like, I prefer vanilla)

Combine oats, milk and honey and leave soaking in the refrigerator overnight.

Next morning, add the grated apple, hazelnuts and yogurt.

Fruity Homemade Oatmeal Mix

2007-10-08T18:42:00.000-07:00

6 cups quick-cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apples or other dried fruit
1/4 cup sugar
1/4 cup brown sugar -- packed
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
ADDITIONAL INGREDIENT
8 cups water -- 1/2 cup per serving

In a large bowl, combine the first eight ingredients.

Store in an airtight container in a cool dry place for up to 6 months.

Yield 8 cups total.

To prepare oatmeal: Shake mix well and measure out 1/2 cup oatmeal into bowl, add 1/2 cup water, and microwave for 3 minutes.

Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.

Cook and stir over medium heat for 1 minute.

Remove from the heat.

Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Source:
"from Light & Tasty magazine"

Quiche Lorraine

2007-10-07T19:13:00.000-07:00

1 1/2 cups grated natural swiss cheese
4 tablespoons flour
1/2 cup finely chopped cooked ham
3 eggs
1 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 unbaked pie shell -- (9 inch)

Preheat Oven to 375ºF.

Combine the cheese and flour and sprinkle into the pie shell.

Spread the ham evenly over this.

Combine the eggs, milk, salt and mustard.

Beat until smooth and pour evenly over the cheese and ham.

Bake at 375 degrees for 45 minutes, or until the custard is set.

Serve warm, garnished with chopped parsley.

To freeze: Prepare recipe through step 4. Wrap well with saran wrap and then foil. Freeze.

To serve: Thaw in fridge overnight. Bake as directed.

Cheese and Sausage Quiche

2007-10-07T19:09:00.000-07:00

1 lb ground sausage
1 sliced onion
1/3 cup green peppers -- chopped (optional)
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon flour
2 beaten eggs
1 cup evaporated milk
1 tablespoon parsley
1/4 teaspoon black pepper
1/2 teaspoon seasoning salt
1/8 teaspoon garlic powder
1 unbaked pie shell

Brown the sausage and remove to a mixing bowl. Remove most of the sausage drippings from the pan, leaving about 1 tablespoon of drippings in pan.

Place sliced onion in drippings from sausage and cook until onions are translucent.

Mix browned sausage and cheese with green pepper. Add flour and mix until coated with flour.

Place in unbaked pie shell.

Place onions on top of of sausage mixture.

Combine eggs, evaporated milk, parsley, pepper, seasoning salt, and garlic powder. Mix well.

Carefully, pour egg/milk mixture evenly into the pie shell.

Bake at 350 degrees for 35-40 minutes or until quiche is set

Let set for 10 minutes before serving.

Rochester Quiche

2007-10-07T18:57:00.000-07:00

1 deep dish pie shell -- prebaked
6 slices bacon
1 cup sliced mushrooms
1/2 cup onions -- chopped
3 large eggs
1 cup half-and-half
1/8 teaspoon white pepper
3 tablespoons blue cheese -- crumbled
1 1/2 cups swiss cheese -- shredded

Preheat oven 425F degrees.

In skillet fry bacon til crispy, drain on paper towel.

Remove most fat from skillet then saute' mushrooms and onions til browned.

In bowl combine eggs, half and half, pepper.

Crumble bacon onto bottom of prepared pie shell.

Then add the onions and mushrooms.

Sprinkle crumbled blue cheese over all.

Top with the grated swiss cheese.

Place your pie plate onto a baking sheet to catch drips and to aid in moving quiche to the oven.

Pour egg mixture carefully over contents.

Bake at 425' for 15 minutes.

Reduce heat to 350' bake another 20-25 minutes til center is set and knife inserted in center comes out clean.

Chocolate Chip Cookie Dunkers

2007-10-05T05:12:00.000-07:00

1/4 cup butter, softened
1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped walnuts, pecans, or hazelnuts
6 ounces semisweet chocolate, chopped
1 tablespoon shortening

Preheat oven to 350ºF. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside.

Beat butter and 1/4 cup shortening in a medium bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir any remaining flour. Stir in miniature semisweet chips and if desired, nuts.

Press dough evenly on bottom of prepared baking pan. Bake in preheated oven for 25 to 30 minutes or until evenly golden brown and center is set. Cool in pan on wire rack for 1 hour. Reduce oven temperature to 325ºF.

Use foil to lift baked mixture out of pan and to a cutting board. Remove foil. Cut baked mixture into 9x1/2-inch slices using a serrated knife. Place slices, cut side down, 1 inch apart on an ungreased cookie sheet. Bake for about 20 minutes or until crisp, turning carefully halfway through baking time. Cool completely on the cookie sheet on a wire rack. Trim ends if desired.

Microwave chopped chocolate and 1 tablespoon shortening in a small microwave-safe bowl on 50% power for 2 to 3 minutes or until chocolate is melted and smooth, stirring twice. Brush or spread one end of each cookie stick with melted chocolate mixture; let excess drip down sides of cookie. Place cookies on parchment paper or waxed paper; let stand about 1 hour, or until set. Makes 18.

Black Bean Empanadas

2007-10-04T05:16:00.001-07:00

from the CIA's Breakfast and Brunches

1 tablespoon olive oil
1/4 cup finely diced onions
3/4 teaspoon minced garlic
1/4 teaspoon cumin
1/4 teaspoon dried Mexican oregano, crumbled
1 1/2 cups cooked black beans
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons water
1/4 cup crumbled queso blanco or cheddar cheese
Dough
3/4 cup flour
1/2 cup masa harina
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon canola oil
2 large eggs
2 tablespoons water
egg wash
3 cups oil (for frying)
kosher salt, as needed for garnish

1. To make filling:.
2. Heat olive oil in a medium saute pan over med-hi heat. Add onion and garlic and saute until tender, stirring frequently to prevent garlic from burning.
3. Stir in the cumin and oregano and cook for 30 more seconds. Add the beans and salt and pepper.
4. Remove from heat and cool slightly. Place beans in a blender and puree. If they are too stiff, add the water as needed to make a smooth puree.
5. Transfer to a bowl and mix in the cheese.
6. The filling can be prepared ahead and stored in the fridge for up to 2 days.
7. To make dough:.
8. Combine the flour, masa harina, baking powder and salt in a medium bowl. Toss to mix. Add oil and stir with a wooden spoon.
9. In a liquid measuring cup, mix together the eggs and water. Add gradually to the flour mixture until it is all incorporated.
10. Turn dough out onto a board and knead until it is very pliable - about 3 minutes. Add more flour or water if needed.
11. To assemble:.
12. Roll the dough out very thinly, about 1/16 inch thickness. Cut using a 3 inch round cutter. You should have 24 circles.
13. In a small bowl beat together 1 egg and 1 T. water to make an egg wash.
14. Place 2-1/2 teaspoons of filling in the center of each circle. Brush edges with egg wash and fold in half. Seal by pressing together with a fork. Place on a parchment lined baking sheet.
15. You may make these ahead and chill, covered, for up to 24 hours or freeze for up to 3 weeks.
16. **Heat oil in a deep fryer or skillet to 350 degrees. Fry until golden brown and crisp about 3-4 minutes. Drain on paper towels and sprinkle with kosher salt before serving.
17. Serve with sour cream, salsa or guacamole.

**Alternately, brush tops of empandas with an egg wash and bake in a 425ºF oven for about 20 minutes or until lightly golden brown.

Spiced Pear Butter

2007-09-30T13:28:00.000-07:00

6 pounds pears, (about 16-20 large pears-ripe)
3 cups apple cider
3 tablespoons whole mulling spices
1 1-inch piece fresh ginger
3 cardamom pods
3 cups sugar

Trim off the stem and blossom ends of the pears- cutting off as little of the pear as possible. Cut the pears into large chunks, and place in a large dutch oven with the apple juice mulling spices, ginger, and cardamom.

Bring to a boil; cover, reduce heat to low and simmer for about 45 minutes, or until the pears are soft and tender.

Using a chinois food mill or a sieve, press the pear mixture through the sieve- liquid included. Discard the seeds, spice bits and bits of peel remaining.

Pour strained mixture back into the dutch oven. Add 3 cups of sugar and stir well to combine. Return to a boil and cooked, uncovered over medium heat. Stir frequently to prevent scorching.
The mixture will thicken and mound up on a spoon when ready- this could take as little as 45 minutes or as much as 3 hours, depending on the water content of your pears. Just keep an eye on it and stir often.

Once thickened, quickly pour hot mixture into hot, sterilized jars, leaving a 1/4-inch headspace. Wipe the jar rims and cover right away with metal lids that have been softened in hot water. Screw on jar bands.

Process in a boiling water bath at a full rolling boil for 10 minutes.

Makes about 4 cups of pear butter.

Peach or Pear Chutney

2007-09-19T12:36:00.000-07:00

from the Ball Blue Book

Yield: About 7 pints

4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)
2 to 3 cups brown sugar
1 cup raisins
1 cup chopped onion (about 1 medium)
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 clove garlic, minced (optional)
1 hot red pepper, finely chopped
5 cups vinegar

Combine all ingredients in a large saucepot. Simmer until thick. (This could take anywhere from 1 hour to 1 1/2 hours.) Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4-inch headspace. remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

Recipe variation: For a milder chutney, remove seeds from hot pepper.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Oreo Cheesecake

2007-09-17T05:29:00.001-07:00

Crust:
1 package chocolate graham crackers, crushed
2/3 cup margarine, melted
1 tablespoon sugar

Filling:
3 packages (8 ozs) Neufchatel cheese
1 cup sugar
3 large eggs
3/4 cup sour cream
1 Tablespoon vanilla
2 cups crushed Oreos (about 1/2 a package)

Topping:
Hot fudge sauce
1 cup crushed Oreos
1/2 cup marshmallow fluff stirred with 2 tablespoons milk to drizzling consistency

Preheat oven to 325ºF.
In a small bowl, combine crust ingredients. Press into the bottom of a springform pan. (I used a 10-inch springform pan.) Set aside.

Using a hand mixer, beat together Neufchatel cheese and sugar until well combined and creamy. Beat in the eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold in the Oreo crumbs and pour the cheese mixture onto the crust. Smooth the top evenly.

Bake in a 325ºF oven for 45 minutes, or until the edges of the cheesecake puff slightly and the center still jiggles slightly when shaken. Turn the oven off, and leave the cheesecake in the oven for another 30 minutes. Remove from the oven to cool completely.

Once cool, cover with foil and place in the refrigerator overnight- this is important, don't skip the overnight refrigeration.

A few hours before serving, run a sharp knife around the edges to release the cheesecake from the pan. Top the cheesecake with the hot fudge sauce, followed by the remaining Oreo cookie crumbs, followed by the marshmallow drizzle. The topping is all optional, but really makes for a stunning presentation.

Makes about 16 servings when made in a 10 inch pan.

Crispy Baked Pollock

2007-09-10T05:12:00.000-07:00

1 1/2 pounds pollock fillets
1 egg
3 tablespoons milk
3/4 cup crushed cornflakes
1/2 cup panko
1/8 teaspoon garlic powder
3 tablespoons grated Parmesan cheese
1/4 teaspoon lemon pepper
pinch of sea salt
Cooking Spray

Preheat oven to 450ºF. Line a baking sheet with foil and spray with cooking spray.

In a shallow dish, combine egg and milk, beat well. In separate shallow dish, combine cornflake crumbs, panko, garlic powder, Parmesan cheese, lemon pepper, and sea salt.

Take the fillets, one at a time, and first dip them in the egg wash, shake the excess off, and then dredge in the crumb mixture. Coat both sides of the fish and place on your baking sheet. Repeat until you've used all the fillets.

Spray the fillets lightly with cooking spray and pop into the oven. Bake for 10-15 minutes, or until the fish flakes easily with a fork.

Apple Dip

2007-09-07T05:54:00.000-07:00

1 8-oz block of Neufchatel Cheese
1/2 teaspoon vanilla
1 cup brown sugar

Combine everything in a bowl and mix with a hand mixer on low speed until well-combined. Allow to sit for a few minutes for the sugar to incorporate into the cream cheese. Serve with apple slices or other fruit pieces for dipping.

Keeps covered in the fridge for several days.

Chicken Tagine with Almonds and Raisins

2007-09-06T04:14:00.000-07:00

by Moira Hodgson
from The New York Times Chicken Cookbook

1 3-pound chicken, cut up
Coarse salt and freshly ground pepper to taste
1 large onion, sliced
2 carrots, sliced
1 clove garlic, crushed
Pinch saffron
1/2 teaspoon turmeric
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup water
1/2 cup whole peeled almonds
1/2 cup raisins

Pat the chicken pieces dry with paper towels. Put them in a large heavy pan. Season with salt and pepper. Add the onion, carrots and garlic

Sprinkle on the saffron, turmeric, ginger and cinnamon. Pour in the water, cover and cook for 30 minutes over medium heat.

Add the almonds and raisins. Cover and cook for another 30 minutes, or until chicken is tender. Keep an eye on the chicken during this stage and add more water if necessary.

Yield: 4 Servings

Bill's Big Carrot Cake

2007-09-04T19:35:00.000-07:00

From Baking From My Home To Yours
by Dorie Greenspan

For the Cake:

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs

For the Frosting

8 ounces cream cheese, at room temperature
1 stick (8 Tbs.) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners’ sugar, sifted
1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
1/2 cup shredded coconut (optional)

Getting Ready - Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.

To Make the Cake - Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.

Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.

To Make the Frosting - Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you would like coconut in the filling ,scoop out about half of the frosting and stir in the coconut into this portion.

To Assemble the Cake - Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer. Use an offset cake spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting. Top with the last layer, right side up, and frost the top. Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Deviled Chicken Thighs

2007-08-29T18:19:00.000-07:00

1/4 cup Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup breadcrumbs
1/4 cup crushed cornflakes
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
8 bone-in chicken thighs, skin removed

Preheat oven to 475ºF. Cover a baking sheet with aluminum foil and spray with cooking spray.

In a shallow bowl, combine mustard and Worcestershire sauce. In a second bowl, combine the breadcrumbs, cornflakes, parsley, salt and pepper.

Using a pastry brush, brush the mustard mixture all over the chicken thighs. Dredge in crumb mixture to coat and place on the baking sheet. Pop the sheet in the oven and bake at 475 for 15 minutes. Flip the chicken thighs with a tongs and bake for an additional 15 minutes, or until the juices run clear.

Serves 4.

Salsa Verde

2007-08-29T06:24:00.000-07:00

adapted from a Cooking Light recipe

2 teaspoons cumin seeds
3 jalapeno peppers
2 pounds tomatillos, husks removed and tomatillos washed
1/4 cup chopped yellow onion
1/2 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt

Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted. Transfer seeds to a spice or coffee grinder, and process until finely ground.

Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.

Using an outdoor grill or an indoor grill pan, place tomatillos and peppers on the grill over medium-high heat. Cook until charred on all sides- about 15 minutes. Put grilled tomatillos and peppers in a small bowl to catch juices.

Transfer the tomatillos and peppers to a blender, and puree until smooth. Add the onion, and pulse 5 times or until blended. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.

Sober Barrachos

2007-08-28T05:51:00.000-07:00

Adapted from Rick Bayless's Mexican Kitchen

16 ounces dry pinto beans
8 ounces Mexican chorizo,crumbled
8 slices thick bacon, cut into 1/2-inch pieces
1 large white onion, cut into 1/4 inch dice
2 jalapenos, stemmed, seeded and finely chopped
1 1/2 teaspoons salt
fresh ground pepper to taste
1/2 cup roughly chopped cilantro

Rinse the beans thoroughly and scoop into a dutch oven. Add about 8 cups of water (covering the beans by 1/2 inch), removing any beans that float. Ad the crumbled chorizo and bring to a boil. Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours. You'll need to gently stir the beans regularly and add water as necessary to keep the liquid 1/2 inch above the level of the beans.

In a medium skillet, fry the bacon, stirring regularly, until crisp, about 10 minutes. With a slotted spoon, remove the bacon, leaving behind the drippings. Add the onions and chilies to the bacon grease and fry until deep golden brown, about 10 minutes. Scrape the onion mixture into the beans, then taste and season it all with salt and pepper. Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors.

If the beans seem quite soup, boil over medium high heat, stirring frequently, until the consistency of a nice brothy soup.

Just before serving, stir in the cilantro and serve in warm bowls topped with the crumbled bacon.

Makes about 8 cups of beans- serves 8 people as a main dish, about 12 as a side dish.

Classic Banana Bundt Cake

2007-08-27T05:45:00.000-07:00

from Baking: From My Home To Yours by Dorie Greenspan

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt

Center a rack in the oven and preheat the oven to 350ºF. Generously butter a 9 to 10 inch bundt pan. (If you've got a silicon pan, there's no need to butter it.) Don't place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's even better the next day.

Autumn Pear Pudding Cake

2007-08-23T05:34:00.000-07:00

4 medium pears or apples -- peeled,cored,sliced
1 tablespoon lemon juice
1/4 cup butter -- softened
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 cup hot tap water

There are two parts to this recipe, the cake and the topping.

To make the cake: Lightly grease an 8-inch square or 9-inch round pan, place this pan onto a baking sheet to catch drips.

Place the fruit in the pan, and sprinkle it with the lemon juice.

In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt until smooth.

Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating well after each addition.

Spoon the batter over the fruit in the pan, spreading it to mostly cover.

To make the topping: Whisk together the sugar, cornstarch, salt, and spice.

Sprinkle this mixture over the batter, then carefully pour the hot water over the whole thing.

Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top.

Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.

Makes about 8 servings and is also delicious at room temperature.

Wild Rice and Cheddar Chowder

2007-08-22T06:17:00.000-07:00

1 tablespoon olive oil
1/4 pound bacon -- chopped
1 onion -- diced
2 cloves garlic -- minced
2 cups chopped mushrooms
6 cups chicken broth
1 teaspoon freshly chopped rosemary -- (or 1/4 teaspoon dried rosemary)
1/4 teaspoon dried thyme
1 cup diced potatoes
1/2 cup wild rice -- rinsed and drained
2 tablespoons flour
2 1/2 cups 1% low-fat milk
1 1/2 cups grated cheddar cheese -- white cheddar, preferred
salt and pepper -- to taste
2 cups cooked chicken -- optional

In a large stock pot, bring olive oil to medium-high heat. Add bacon. Cook the chopped bacon until crispy and rendered-remove the bacon from the grease with a slotted spoon and place in a small bowl, set aside. Turn the heat down to medium-low.

Add onions to the bacon grease and saute until the onions just begin to brown- about 5 minutes. Add the garlic and the mushrooms. Saute until the mushrooms just begin to brown, about another 5 minutes, stirring occasionally.

Add about 1 cup of the chicken broth, scraping the bottom of the pot to remove any browned bits. Add the remaining broth, rosemary, thyme, potatoes, and wild rice. Bring to a boil, reduce heat to simmer and cover. Cook for another 30-50 minutes, or until the wild rice has split its skins and is tender.

In a small bowl, combine the flour with the milk, whisking to combine. Gently, stir the milk mixture into the soup and return to a simmer. Stir in the cheddar cheese, salt and pepper to taste, and cooked chicken if using. Stir well until all the cheese is Incorporated into the broth. Serve immediately, or hold in the pot, covered, on low until ready to serve.

Per Serving: 372 Calories; 19g Fat (47.3% calories from fat); 29g Protein; 19g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 999mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

Spicy Mediterranean Pasta Salad

2007-08-17T06:27:00.000-07:00

Salad:
1 pound rotini -- or other twisty-shaped pasta
1/2 cup kalamata olives -- coarsely chopped
1 cucumber -- peeled,halved & sliced(seeds removed if desired)
1 small red onion -- thinly sliced
2 cups spinach leaves -- coarsely chopped
1 red bell pepper -- cut into strips
1/4 cup banana peppers -- coarsely chopped
1 cup cherry tomatoes -- halved
2 cups cooked chicken -- roughly chopped
4 ounces feta cheese -- drained & crumbled
Dressing:
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
2 cloves garlic -- finely minced
salt & pepper -- to taste

Boil pasta according to directions; drain and rinse with cool water.

In a small bowl combine dressing ingredients and set aside. Alternately, place dressing ingredients in a blender and blend until combined.

In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.

Add the dressing and toss gently to combine.

Best if allowed to refrigerate for an hour before serving.

Salad will keep for 2-3 days if kept refrigerated.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 436 Calories; 16g Fat (33.9% calories from fat); 21g Protein; 51g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Corn Muffins

2007-08-15T06:27:00.000-07:00

1 cup flour
1 cup cornmeal (yellow, white or blue)
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil

Preheat oven to 425ºF.

Grease a 12-cup standard muffin tin with cooking spray.

In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt. Mix well and set aside. In a small mixing bowl, whisk together the milk, eggs, and vegetable oil. When combined, add the wet mixture to the dry mixture and stir together just until combined- do not overmix.

Scoop batter into the muffin tin and bake in a 425ºF oven for about 15 minutes. The edges should just be starting to appear golden brown. Remove from oven and allow to cool in the pan on a rack for 5 minutes. Remove the muffins from the pan and serve while still warm.