Serves: 4
Ingredients:
100g Waitrose Wholesome Soup Mix (from the beans and pulses shelf)
1 tbsp olive oil
70g pack Waitrose Cubetti Di Pancetta or streaky bacon, finely chopped
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely chopped
1 courgette, finely chopped
400g can Waitrose Italian Chopped Tomatoes
25g pack fresh basil, roughly torn
For the Parmesan crisps:
100g finely grated Parmigiano Reggiano
Method:
Soak the soup mix in cold water overnight, then drain and rinse well.
Heat the oil in a large deep saucepan and fry the pancetta for 2-3 minutes, stirring all the time. Add the onion, carrot and celery, and continue to sauté for 4-5 minutes until starting to soften.
Add the courgette, tomatoes, seasoning and 700ml cold water, together with the rinsed beans. Bring to simmering point, reduce the heat, cover, and gently simmer for 45 minutes to 1 hour, until all the vegetables are tender. Check the seasoning and stir in the basil.
To make the Parmesan crisps, preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment and heap the grated cheese in 4 rough circles. Bake for 5 minutes until the cheese has melted. Remove from the oven and allow to cool and harden.
Serve the minestrone in bowls, with crusty bread and the Parmesan crisps.
Tips:
Traditional minestrone is made with broken spaghetti. Try adding different pasta shapes, pearl barley, or cannellini beans instead.
Drinks recommendation:
With this soup you need a classy, dry and elegant white.
Saturday, December 1, 2007
Fruity Chicken Salad With Clementine Dressing
Serves: 2
Ingredients:
2 Waitrose Select Farm Chicken Breast Fillets
1 ½ tbsp Dijon mustard
200g bread, torn into chunks
1 ½ tsp olive oil
75ml freshly squeezed clementine juice (from approx 2 clementines)
2 tbsp sherry vinegar
½ pomegranate (or 100g Pomegranate seeds, available from the chiller cabinet)
100g Pack Waitrose Wild Rocket and Chard Salad
Method:
Preheat the oven to 200°C, gas mark 6. Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting tin and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
To make the dressing, place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.
Tips:
For a quicker version of this salad, swap the chicken for Waitrose Roast Chicken Breast Fillets or shred in leftover roast chicken or turkey meat.
Drinks recommendation:
Chenin Blanc is a great match for this dish.
Ingredients:
2 Waitrose Select Farm Chicken Breast Fillets
1 ½ tbsp Dijon mustard
200g bread, torn into chunks
1 ½ tsp olive oil
75ml freshly squeezed clementine juice (from approx 2 clementines)
2 tbsp sherry vinegar
½ pomegranate (or 100g Pomegranate seeds, available from the chiller cabinet)
100g Pack Waitrose Wild Rocket and Chard Salad
Method:
Preheat the oven to 200°C, gas mark 6. Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting tin and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
To make the dressing, place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.
Tips:
For a quicker version of this salad, swap the chicken for Waitrose Roast Chicken Breast Fillets or shred in leftover roast chicken or turkey meat.
Drinks recommendation:
Chenin Blanc is a great match for this dish.
Pheasant Breast with Apples and Crème Fraîche
Serves: 2
Ingredients:
1 tbsp olive oil
Pack 2 Waitrose Pheasant Breast Fillets
1 small English Royal Gala apple, peeled, cored and cut into
12 wedges
100ml Waitrose Cooks’ Ingredients Chicken Stock
2 tbsp crème fraîche
2 tbsp fresh parsley, finely chopped
Method:
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat right down then stir in the crème fraîche and parsley. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through. Serve with ready-prepared Waitrose Red Cabbage, or Cavolo Nero cabbage lightly steamed until tender.
Tips:
Add a splash of cider or Calvados to the sauce for a more complex flavour.
Drinks recommendation:
Try a lovely soft Merlot blend with supple fruit and oak tannins.
Ingredients:
1 tbsp olive oil
Pack 2 Waitrose Pheasant Breast Fillets
1 small English Royal Gala apple, peeled, cored and cut into
12 wedges
100ml Waitrose Cooks’ Ingredients Chicken Stock
2 tbsp crème fraîche
2 tbsp fresh parsley, finely chopped
Method:
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat right down then stir in the crème fraîche and parsley. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through. Serve with ready-prepared Waitrose Red Cabbage, or Cavolo Nero cabbage lightly steamed until tender.
Tips:
Add a splash of cider or Calvados to the sauce for a more complex flavour.
Drinks recommendation:
Try a lovely soft Merlot blend with supple fruit and oak tannins.
Apple Scone
Main Ingredients:
1 medium cooking apple
8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)
½ teaspoon salt
Level teaspoon baking powder
2 oz (60g or ½ stick) butter
2 oz (60g or ¼ cup) castor (fine granulated) sugar
Up to ¼ pint (150ml or half cup) milk
Ingredients for glaze:
A little milk
1oz demerara (light brown) sugar
Method:
Pre-heat the oven to 200C (400F or Gas Mark 6). Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter.
1 medium cooking apple
8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)
½ teaspoon salt
Level teaspoon baking powder
2 oz (60g or ½ stick) butter
2 oz (60g or ¼ cup) castor (fine granulated) sugar
Up to ¼ pint (150ml or half cup) milk
Ingredients for glaze:
A little milk
1oz demerara (light brown) sugar
Method:
Pre-heat the oven to 200C (400F or Gas Mark 6). Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter.
Apple Butterscotch Pie
Ingredients:
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt
Method:
You can use a ready-prepared pastry flan case or make your own.Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt
Method:
You can use a ready-prepared pastry flan case or make your own.Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.
Abernethy Biscuits
Ingredients:
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
1 tablespoon milk
1 standard egg
Method:
Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!)
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
1 tablespoon milk
1 standard egg
Method:
Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!)
Fantastic Tempura Beer Batter Shrimp
Ingredients:
3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
15 large shrimp, peeled and diveined (can use a few more)
vegetable oil (for deep frying)
seasoning salt
Preparation:
In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Make several shallow cuts across inside curve of each shrimp, then press shrimp gently (this will help prevent curling during cooking).
Heat oil to 375 degrees.
Dredge the shrimp into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.
3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
15 large shrimp, peeled and diveined (can use a few more)
vegetable oil (for deep frying)
seasoning salt
Preparation:
In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Make several shallow cuts across inside curve of each shrimp, then press shrimp gently (this will help prevent curling during cooking).
Heat oil to 375 degrees.
Dredge the shrimp into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.
Authentic Hummus
Ingredients:
1-2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1-2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)
Preparation:
Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.
1-2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1-2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)
Preparation:
Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.
Layered Shrimp Dip
Ingredients:
1/2 cup sour cream
8 ounces cream cheese, softened
1/4 cup mayonnaise
3 (4 ounce) cans shrimp, drained
1 cup seafood cocktail sauce
2 cups mozzarella cheese, shredded
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
Preparation:
Mix the sour cream, cream cheese and mayonnaise together and spread in *pan.
Scatter the shrimp over top of mayo/cheese mixture.
Add layers of mozzarella, green pepper, green onions and tomato and cocktail sauce.
Cover and chill.
You can use bowls, platters etc -- see what you have, it is adaptable.
1/2 cup sour cream
8 ounces cream cheese, softened
1/4 cup mayonnaise
3 (4 ounce) cans shrimp, drained
1 cup seafood cocktail sauce
2 cups mozzarella cheese, shredded
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
Preparation:
Mix the sour cream, cream cheese and mayonnaise together and spread in *pan.
Scatter the shrimp over top of mayo/cheese mixture.
Add layers of mozzarella, green pepper, green onions and tomato and cocktail sauce.
Cover and chill.
You can use bowls, platters etc -- see what you have, it is adaptable.
Apple Cornmeal Mini-Muffins
ServesMakes:
24 mini-muffins or 12 regular-sized muffins
Ingredients:
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples
Preparation:
Preheat oven to 425°F. Combine cornmeal, flour, sugar, baking powder, soda, salt, cinnamon and nutmeg in medium mixing bowl. Combine eggs, milk, butter, vanilla and vinegar in another. Make a well in the dry ingredients and pour in wet ingredients; stir just until combined. Stir in apples, just until incorporated. Spray mini-muffin pan with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a toothpick comes out clean. Remove from pan using a small offset spatula if necessary; cool on wire rack.
24 mini-muffins or 12 regular-sized muffins
Ingredients:
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples
Preparation:
Preheat oven to 425°F. Combine cornmeal, flour, sugar, baking powder, soda, salt, cinnamon and nutmeg in medium mixing bowl. Combine eggs, milk, butter, vanilla and vinegar in another. Make a well in the dry ingredients and pour in wet ingredients; stir just until combined. Stir in apples, just until incorporated. Spray mini-muffin pan with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a toothpick comes out clean. Remove from pan using a small offset spatula if necessary; cool on wire rack.
Apple-Licious Smoothies
Serves:
Makes 6 servings
Ingredients:
4 (1/2 cup) containers Mott's Healthy Harvest summer strawberry apple sauce
2 cups Mott's apple juice
2 cups low-fat vanilla yogurt
Preparation:
In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve.
Tip:
Kids can make individual smoothies themselves. Use 1 container apple sauce, then use the container to measure the apple juice and yogurt. Stir together right in the glass!
Nutrition Information per Serving:
140 calories,
1g fat,
5mg cholesterol,
55mg sodium,
30g carbohydrate,
less than 1g fiber,
4g protein
Makes 6 servings
Ingredients:
4 (1/2 cup) containers Mott's Healthy Harvest summer strawberry apple sauce
2 cups Mott's apple juice
2 cups low-fat vanilla yogurt
Preparation:
In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve.
Tip:
Kids can make individual smoothies themselves. Use 1 container apple sauce, then use the container to measure the apple juice and yogurt. Stir together right in the glass!
Nutrition Information per Serving:
140 calories,
1g fat,
5mg cholesterol,
55mg sodium,
30g carbohydrate,
less than 1g fiber,
4g protein
Apple, Cheese and Smoked Turkey Cups
Serves:
Makes 30 appetizers
Ingredients:
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.
Makes 30 appetizers
Ingredients:
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.
Thursday, November 29, 2007
Chicken Kebabs with Sweet Chilli Marinade
Servings: 2
Ingredients:
- 2 skinless chicken breast fillets
- 3 tbsp Thai sweet chilli sauce
- 3 tbsp Chinese oyster sauce
Method:
1. Cut the chicken into bite-sized pieces and place in a mixing bowl.
2. Add the chilli sauce and oyster sauce and stir to combine. Set aside to marinate for 20 minutes, or longer if desired.
3. Heat the grill. Thread the chicken pieces onto skewers, leaving a little space between each piece, and grill for 3-5 minutes on each side or until the chicken is just cooked through. Serve hot or cold.
Paneer Tikka (Grilled Paneer)
Servings: 4 as a side dish
Ingredients
- 350g paneer
- 3/4 tbsp yellow Chilli powder, (or red chilli powder)
- 1/2 tsp Salt
- 2 tbsp gram flour
- 1 heaped tsp Carom seeds, (ajwain)
- 50ml double cream
- 4-6 bamboo skewers, soaked for 20 minutes in cold water
- 1/2 tsp Garam masala
Method
1. Cut the paneer into 4cm cubes. Sprinkle with the yellow chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes.
2. Combine the gramflour with the carom seeds and cream. Coat each paneer cube in the spiced cream and chill for 30 minutes.
3. Preheat the grill to its hottest setting. Thread the paneer onto the skewers and sear under the grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.
Cook's note:
These paneer morsels are also ideal for cooking over glowing charcoal.
Fresh Tuna with Ginger and Chick Peas
Servings: 2
Ingredients:
- 400g canned chick peas
- 2 Spring onions
- olive oil spray, for greasing
- 2 tuna steaks
- 2 tbsp finely chopped fresh ginger
- 125ml fish or chicken stock
- about 2 tsp Soy sauce
- pepper
- 2-3 sprigs fresh coriander
Method:
1. Tip the can of chick peas into a sieve and rinse thoroughly under cold running water. Set aside to drain. Meanwhile, finely chop the white parts of the spring onions and set them aside. Then take the green parts of the spring onions and cut them diagonally into short pieces, setting them aside separately from the white parts.
2. Heat a frying pan over a high heat. Spritz the pan with oil spray and, when it is very hot, place the tuna steaks in the pan. Sear over a high heat for 2-3 minutes each side, depending on the thickness of the steaks and how well done you like your tuna. Remove the tuna to a plate and set aside in a warm spot, covered with kitchen foil if necessary to keep it warm.
3. Add the finely chopped ginger and white part of the spring onions to the frying pan, and lower the heat to medium. Cook, stirring frequently, for 2-3 minutes to help soften the ginger.
4. Pour in the stock, soy sauce and add the drained chick peas. Bring to a boil and simmer rapidly, stirring frequently, until most of the liquid has evaporated and the chick peas are hot through.
5. Stir the green parts of the spring onions through the braised chick peas, then season to taste with pepper and add more soy sauce if desired. Spoon the mixture over the tuna steaks and serve garnished with coriander leaves.
Raspberry Chocolate Heart Tart
Yield: 8 servings
Ingredients:
1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 tsp vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar
Procedures:
Ingredients:
1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 tsp vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar
Procedures:
| 1 | PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly. |
| 2 | Trim small amount of pastry away to form heart shape. |
| 3 | Place heart on ungreased baking sheet. |
| 4 | Turn edges under 1/2 inch; flute. |
| 5 | Prick pastry with tines of fork. |
| 6 | BAKE in preheated 425° F. oven for 10 to 12 minutes or until golden brown. |
| 7 | Cool completely on baking sheet on wire rack. |
| 8 | MICROWAVE morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. |
| 9 | Microwave at additional 10-second intervals, stirring until smooth. |
| 10 | Stir in vanilla extract. |
| 11 | Spread over crust. |
| 12 | Refrigerate for a few minutes or until chocolate is set. |
| 13 | ARRANGE raspberries over chocolate; sprinkle with powdered sugar. |
| 14 | Skill Level: Easy |
Snickers cake
Yield: 12 servings
Ingredients:
1 pack German chocolate cake mix
1 pack Caramels (small pack)
1/2 cup Butter
1/3 cup Milk
6 oz Chocolate chips
1 cup Nuts, chopped
Procedures:
Ingredients:
1 pack German chocolate cake mix
1 pack Caramels (small pack)
1/2 cup Butter
1/3 cup Milk
6 oz Chocolate chips
1 cup Nuts, chopped
Procedures:
| 1 | Mix cake mix as directed. |
| 2 | Pour half of the batter into a greased 9x13 pan. |
| 3 | Bake in preheated 350°F oven for 15-20 minutes. |
| 4 | Melt caramels, butter and milk together. |
| 5 | Pour over baked mixture. |
| 6 | Sprinkle chocolate chips and nuts over caramel mixture. |
| 7 | Pour remaining cake batter over top of all and bake 20 minutes at 250°F then 10 minutes at 350~ |
Deluxe Toll House Mud Bars
Yield: 1 serving
Ingredients:
1 cup plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
1/2 cup butter
1 tsp vanilla extract
1 large egg
1 pkg NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts
Procedures:
Ingredients:
1 cup plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
1/2 cup butter
1 tsp vanilla extract
1 large egg
1 pkg NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts
Procedures:
| 1 | PREHEAT oven to 375° F. Grease 9-inch-square baking pan. |
| 2 | COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan. |
| 3 | BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. |
Muffalatta Olive Salad Sandwich
Ingredients:
Salad:
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced
Preparation:
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.
This recipe is a nice take-along for picnics and Summer day trips.
Non Alcoholic Punch
Ingredients:
4 clean 1/2 gal. milk cartons
5 (3 oz.) pkg. gelatin, strawberry or cherry
5 c. sugar
1 qt. water, very hot
4 qt. water, cold
46 oz. pineapple juice
1 sm. can frozen lemonade, thawed
1 lg. can pineapple, crushed
Ginger ale or 7-Up
Preparation:
5 (3 oz.) pkg. gelatin, strawberry or cherry
5 c. sugar
1 qt. water, very hot
4 qt. water, cold
46 oz. pineapple juice
1 sm. can frozen lemonade, thawed
1 lg. can pineapple, crushed
Ginger ale or 7-Up
Preparation:
Dissolve gelatin and sugar in hot water. Add remaining ingredients and mix. Pour into milk cartons and freeze. When ready to serve, thaw and for each carton add 2 large bottles 7-Up or ginger ale.
French Bread Appetizer
Ingredients:
1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread
Preparation:
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread
Preparation:
Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.
Scrummy Crumpets with Somerset Goat's Cheese, Beetroot and Fresh Rhubarb and Ginger Marmalade
Serves 4
Ingredients:
400g fresh red rhubarb, roughly chopped
2 cm fresh ginger, peeled and grated
1 clove garlic, crushed (optional)
5 tbs white sugar
350g approx fresh beetroot, (about 2 medium / large beetroot). Keep whole.
4 crumpets
200g vegetarian Somerset goat’s cheese (2 x 100g packs) each pack cut into 6 slices
35g butter for crumpets (or to taste)
Season to taste
To garnish
Mint leaves
Method:
1. Put the rhubarb, ginger, sugar and garlic (if used) into a processor and process until the mixture is very finely chopped. Turn into a small saucepan and simmer, uncovered, for about 1 hour until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.
2. Scrub the beetroots and cut the stalks down to 2.5cms above the bulb. Either: Boil in plenty of water until soft (about 40 - 50 minutes depending on size). Drain, cover, and leave to cool (about 1 – 2 hours) Or: wrap in foil and bake at 200C / 400F / Gas mark 6 for about 40-60 minutes until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.
3. Preheat oven to 200C / 400F / Gas mark 6. Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat’s cheese between them. Place in the oven for about 5 – 7 minutes until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.
Serving suggestion:
Try serving with stir fried leeks, chicory and spring onions.
Prepare the beetroot and marmalade in advance for a quick meal.
Note:
• Try white English muffins, split and toasted instead of crumpets
• Double up the crumpets and use extra cheese for hungry people!
• Use Somerset camembert for a change.
Jerusalam Artichoke and Mushroom Pithivier
Serves 4
Ingredients:
350g peeled Jerusalem artichokes, thinly sliced (2-3mm)
75g shallots, thinly sliced
1 ½ tbsp olive oil
175g chestnut mushrooms, sliced
½ tsp rosemary, chopped
125ml vegetarian red wine
250g tinned chopped tomatoes
1 tbsp tomato puree
100g puy lentils, cooked
500g vegetarian puff pastry
1 medium free range egg* or 1 tbsp soya flour mixed with a little water to glaze
Method:
Heat Oven to Gas 4/200C/400F
1. Saute the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes).
2. Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.
3. Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm dia and one 22cm dia. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.
4. Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden.
Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal.
If you wish you can make 4 individual pithiviersCurly Kale and Potato Cakes
Serves 4
Ingredients:
500g baking potatoes, peeled, cut into large pieces
200g trimmed leek(s) finely chopped
75g curly kale, finely shredded
50g butter
2 tsp caraway seeds
1 tsp paprika
3 tsp wholegrain mustard
2 medium free range egg yolks
2 tbsp crème fraiche
100g vegetarian Applewood smoked cheddar, thinly sliced
Method:
1. Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.
2. Saute the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.
3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).
4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.
5. Top the cakes with the cheese and place under a hot grill until melting.
Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages).
Wednesday, November 28, 2007
Alaska Salmon, Beans & Rice Wrap
Serving Size: 5
Ingredients:
package (5-oz.) red beans and rice mix
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup salsa con queso processed cheese blend*
5 (10-in.) flour tortillas
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional
Directions:
Prepare beans and rice according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through, for 3 to 5 minutes. Portion ¾ cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.*1 cup shredded mild cheddar cheese and ½ cup salsa can be substituted.
Ingredients:
package (5-oz.) red beans and rice mix
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup salsa con queso processed cheese blend*
5 (10-in.) flour tortillas
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional
Directions:
Prepare beans and rice according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through, for 3 to 5 minutes. Portion ¾ cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.*1 cup shredded mild cheddar cheese and ½ cup salsa can be substituted.
Abalone Meuniere Mandarin
Yield:1 Servings
Ingredients:
5 (7 1/2-ounce) cans Mexican abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see note)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil (see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock
Instructions:
Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
2. Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.
3. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.
4. Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.
NOTE:
Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)
Ingredients:
5 (7 1/2-ounce) cans Mexican abalone
8 oz Shrimp
4 oz Fat pork
4 oz Water chestnuts, minced
pn Chives
Ginger water, to taste (see note)
Salt and MSG
1 oz Maize (corn) flour
4 oz Chive and ginger oil (see note)
2 oz Flour
3 Eggs, beaten
5/8 oz Shaoxing wine
6 oz Chicken stock
Instructions:
Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
2. Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.
3. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.
4. Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.
NOTE:
Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)
4-Cheese Mexican Tortilla
Serving Size: 12
Ingredients:
6 (6-inch) fajita-size flour tortillas
1 can (16-oz.) ORTEGA Refried Beans
1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, (about 3)
1/4 teaspoon crushed red pepper, (optional)
2 cups 4 cheese Mexican blend, (8 ounces)
Directions:
PREHEAT oven to 400º F. Place tortillas on baking sheet(s).
BAKE for 3 to 4 minutes or until crisp.
SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.
BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.
Stewed Beef Shank (Hor'i)
Servings:4 servings
Ingredients:
3 pounds beef fore shanks with the bones
3 medium onions, peeled and cut into quarters
8 cloves of garlic
2 cups tomatoes, peeled and chopped
2 teaspoons Hawayij, recipe below
1 hot chili
fresh ground black pepper
salt
Instructions:
Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. When this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. Cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.
Ingredients:
3 pounds beef fore shanks with the bones
3 medium onions, peeled and cut into quarters
8 cloves of garlic
2 cups tomatoes, peeled and chopped
2 teaspoons Hawayij, recipe below
1 hot chili
fresh ground black pepper
salt
Instructions:
Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. When this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. Cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.
Algerian Salad
Servings: 4
Ingredients:
2 sweet red peppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
3/4 cup sliced cucumber
2 small onions, sliced thin
1/2 cup black olives, pitted and halved
6 anchovy fillets, chopped
2 hard boiled eggs, quartered
1 t chopped fresh basil or cilantro
3 T. olive oil
1 T. vinegar
salt and pepper to taste
Instructions:
Place all ingredients into a large salad bowl and toss gently.
May be served with pita bread.
Ingredients:
2 sweet red peppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
3/4 cup sliced cucumber
2 small onions, sliced thin
1/2 cup black olives, pitted and halved
6 anchovy fillets, chopped
2 hard boiled eggs, quartered
1 t chopped fresh basil or cilantro
3 T. olive oil
1 T. vinegar
salt and pepper to taste
Instructions:
Place all ingredients into a large salad bowl and toss gently.
May be served with pita bread.
Falafel
Servings: 35 patties
Ingredients:
1/2 pound broad fava beans (skinless),soaked overnight
1/2 pound dried chick peas, soaked overnight
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
1/2 hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon salt
1/2 teaspoon black pepper
vegetable oil for frying
Instructions:
Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.
Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.
Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.
Ingredients:
1/2 pound broad fava beans (skinless),soaked overnight
1/2 pound dried chick peas, soaked overnight
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
1/2 hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon salt
1/2 teaspoon black pepper
vegetable oil for frying
Instructions:
Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.
Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.
Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.
A Family Affair Salmon Dish
Ingredients:
1 filet of Atlantic Salmon
Coarse salt ... (Sea salt preferred)
1 medium size onion
1 small tomato
Parsley leaves (to your flavor)
Kraft 3 Cheese Peppercorn Salad Dressing
1 Cup of Wild Rice
1 lemon
1 tablespoon of granulated garlic
Pinch or 2 of garlic
3 or 4 lettuce leaves
Directions:
Prepare Wild Rice in a small pot.
Add 2 and 1 1/2 cups of water.
Add 1 teaspoon of salt.
Add some granulated garlic and a pinch of black pepper.
Bring to boiling.
Turn down heat to low and stir often.
Take filet of Salmon and rub with sea salt - on both sides.
Lay out skin side of filet on large cut aluminum tin foil.
Spread out some Peppercorn dressing on the top of the filet.
Dice onion and spread over the top of the dressing.
Dice 1 tomato and spread over the top.
Spread out parsley leaves over top of filet.
Sprinkle pepper over mixture.
Squeeze the juice of 1 lemon and pour over the filet.
Be careful to have the foil tucked up to avoid mixture spilling out.
Wrap filet with the foil all around.
Make sure entire filet is covered in foil.
Start the BBQ in the back yard.
Place the foiled filet on the grill on high heat.
Turn over after about 10 minutes.
Open 1 side and check that the filet flakes easy and is cooked through.
Check using your fork.
Place on a serving dish with the top open.
You may want to add a little lemon juice or any other seasoning you like over the filet for flavor if required.
On a separate dish, lay out 3 or 4 lettuce leaves and pour cooked Wild Rice in the center.
Serve with a selection of greens or vegetables of choice.
For the adults a glass of white wine is recommended.
White grape juice for the kids (looks like wine).
1 filet of Atlantic Salmon
Coarse salt ... (Sea salt preferred)
1 medium size onion
1 small tomato
Parsley leaves (to your flavor)
Kraft 3 Cheese Peppercorn Salad Dressing
1 Cup of Wild Rice
1 lemon
1 tablespoon of granulated garlic
Pinch or 2 of garlic
3 or 4 lettuce leaves
Directions:
Prepare Wild Rice in a small pot.
Add 2 and 1 1/2 cups of water.
Add 1 teaspoon of salt.
Add some granulated garlic and a pinch of black pepper.
Bring to boiling.
Turn down heat to low and stir often.
Take filet of Salmon and rub with sea salt - on both sides.
Lay out skin side of filet on large cut aluminum tin foil.
Spread out some Peppercorn dressing on the top of the filet.
Dice onion and spread over the top of the dressing.
Dice 1 tomato and spread over the top.
Spread out parsley leaves over top of filet.
Sprinkle pepper over mixture.
Squeeze the juice of 1 lemon and pour over the filet.
Be careful to have the foil tucked up to avoid mixture spilling out.
Wrap filet with the foil all around.
Make sure entire filet is covered in foil.
Start the BBQ in the back yard.
Place the foiled filet on the grill on high heat.
Turn over after about 10 minutes.
Open 1 side and check that the filet flakes easy and is cooked through.
Check using your fork.
Place on a serving dish with the top open.
You may want to add a little lemon juice or any other seasoning you like over the filet for flavor if required.
On a separate dish, lay out 3 or 4 lettuce leaves and pour cooked Wild Rice in the center.
Serve with a selection of greens or vegetables of choice.
For the adults a glass of white wine is recommended.
White grape juice for the kids (looks like wine).
Artichoke Chicken
INGREDIENTS:
* 1 (15 ounce) can artichoke hearts, drained and chopped
* 3/4 cup grated Parmesan cheese
* 3/4 cup mayonnaise
* 1 pinch garlic pepper
* 4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
* 1 (15 ounce) can artichoke hearts, drained and chopped
* 3/4 cup grated Parmesan cheese
* 3/4 cup mayonnaise
* 1 pinch garlic pepper
* 4 skinless, boneless chicken breast halves
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Abc Pretzels
Ingredients:
1 package dry yeast
3/4 cup warm water
1 tablespoon sugar
Pinch of kosher salt
2 cups flour (use unbleached) white, whole wheat or a combination of the 2
1 egg
Directions:
5 minutes before youre ready to begin, mix the yeast and water together.
Preheat oven to 425°F Pour flour and sugar into a bowl and mix with fingers.
Add a pinch of kosher salt and mix.
Add water and yeast mixture, mix and form into a ball.
Generously sprinkle flour on table or cutting board.
Place dough on it and roll with a rolling pin for about 5 minutes.
Roll dough into long pencil-like coils, then shape into various alphabet letters.
Brush the dough with the beaten egg.
Sprinkle with salt, sugar or cinnamon.
Bake for 12-15 minutes, or until golden brown.
1 package dry yeast
3/4 cup warm water
1 tablespoon sugar
Pinch of kosher salt
2 cups flour (use unbleached) white, whole wheat or a combination of the 2
1 egg
Directions:
5 minutes before youre ready to begin, mix the yeast and water together.
Preheat oven to 425°F Pour flour and sugar into a bowl and mix with fingers.
Add a pinch of kosher salt and mix.
Add water and yeast mixture, mix and form into a ball.
Generously sprinkle flour on table or cutting board.
Place dough on it and roll with a rolling pin for about 5 minutes.
Roll dough into long pencil-like coils, then shape into various alphabet letters.
Brush the dough with the beaten egg.
Sprinkle with salt, sugar or cinnamon.
Bake for 12-15 minutes, or until golden brown.
Tuesday, November 27, 2007
Frosted Fizz
Serves 6
Vegan
Ingredients:
1 tbsp caster sugar
7 clementines
240ml pomegranate juice
30ml orange liqueur (e.g. Grande Marnier type)
750ml bottle vegetarian Prosecco or Champagne
Method:
1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses. Then “frost” by dipping glasses in the sugar.
2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug and devide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.
Vegan
Ingredients:
1 tbsp caster sugar
7 clementines
240ml pomegranate juice
30ml orange liqueur (e.g. Grande Marnier type)
750ml bottle vegetarian Prosecco or Champagne
Method:
1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses. Then “frost” by dipping glasses in the sugar.
2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug and devide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.
Chocolate Truffle Snowballs
Makes 16-18
Ingredients:
For the filling:
85g dark chocolate (70 – 76% cocoa solids)
35ml double cream
2tbs rum
For the ice cream:
75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar
To coat (optional):
100g white chocolate
Method:
1. For the filling (chocolate balls): melt the chocolate in a small dish sitting over a pan of simmering water. Making sure the bowl doesn’t come into contact with the water. Warm the cream in another small saucepan until just tepid then stir in the melted chocolate. Cool a little.
2. Stir in the rum and whisk until the mixture is light and shiny. Put a single layer of balled teaspoonfuls of the mixture on the lined baking sheet. Freeze until firm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton so that it is well mixed. Whisk the cream until it forms soft peaks, add the ground coconut, coconut cream and sugar, and stir gently. The mixture should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with a cocktail stick. Holding the chocolate balls with cocktail sticks, dip each one into the ice-cream mixture and coat them using a spoon to help, then replace onto the lined baking sheet. Leave the cocktail sticks in for people to pick them up with.
5. Return to the freezer and freeze for an hour or until firm. The snowballs can be then served in petit four cases, or dipped in melted white chocolate and returned to the freezer for another hour first. Serve straight from freezer.
Ingredients:
For the filling:
85g dark chocolate (70 – 76% cocoa solids)
35ml double cream
2tbs rum
For the ice cream:
75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar
To coat (optional):
100g white chocolate
Method:
1. For the filling (chocolate balls): melt the chocolate in a small dish sitting over a pan of simmering water. Making sure the bowl doesn’t come into contact with the water. Warm the cream in another small saucepan until just tepid then stir in the melted chocolate. Cool a little.
2. Stir in the rum and whisk until the mixture is light and shiny. Put a single layer of balled teaspoonfuls of the mixture on the lined baking sheet. Freeze until firm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton so that it is well mixed. Whisk the cream until it forms soft peaks, add the ground coconut, coconut cream and sugar, and stir gently. The mixture should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with a cocktail stick. Holding the chocolate balls with cocktail sticks, dip each one into the ice-cream mixture and coat them using a spoon to help, then replace onto the lined baking sheet. Leave the cocktail sticks in for people to pick them up with.
5. Return to the freezer and freeze for an hour or until firm. The snowballs can be then served in petit four cases, or dipped in melted white chocolate and returned to the freezer for another hour first. Serve straight from freezer.
Spanish Turron
Serves 6 – 8 pieces
Ingredients:
50g white sugar
2tbs water
100g runny honey
1 free range egg white
150g ground almonds
25g mixed peel
50g walnut halves (to decorate)
Method:
1. Put the sugar in a small pan with 2tbs water. Heat very gently, stirring, until all the sugar has melted. Remove from the heat and add the honey, stirring until the honey is incorporated.
2. Whisk the egg white until it is stiff. Turn the honey mixture into the processor together with ¼ of the egg white (you do not need the rest). Blend the mixture for 1 minute, after which the mixture should look almost white.
3. Clean out the pan, and return the mixture to it. Cook over a high heat, stirring continually. The mixture will look as though it is curdling – just keep stirring! After around 1 – 2 minutes the mixture will go a beige colour. Remove from the heat and add ground almonds and the mixed peel. Stir until incorporated and has the consistency of fudge.
4. Line a shallow, 20cm square baking tin with baking parchment. Turn the mixture into the tin. Make sure that it is cool enough to handle, then use your finger to flatten and form into a square. The mixture should be about 1cm thick: it won’t take up the whole tin. Press walnut halves firmly all over the surface, remembering that you will be cutting between each one.
5. Cover with another sheet of baking parchment and leave to cool. Serve cut into squares and put in petit four cases. Although this is lovely eaten as soon as it is cold (about 2 hours), it is even nicer the next day.
Ingredients:
50g white sugar
2tbs water
100g runny honey
1 free range egg white
150g ground almonds
25g mixed peel
50g walnut halves (to decorate)
Method:
1. Put the sugar in a small pan with 2tbs water. Heat very gently, stirring, until all the sugar has melted. Remove from the heat and add the honey, stirring until the honey is incorporated.
2. Whisk the egg white until it is stiff. Turn the honey mixture into the processor together with ¼ of the egg white (you do not need the rest). Blend the mixture for 1 minute, after which the mixture should look almost white.
3. Clean out the pan, and return the mixture to it. Cook over a high heat, stirring continually. The mixture will look as though it is curdling – just keep stirring! After around 1 – 2 minutes the mixture will go a beige colour. Remove from the heat and add ground almonds and the mixed peel. Stir until incorporated and has the consistency of fudge.
4. Line a shallow, 20cm square baking tin with baking parchment. Turn the mixture into the tin. Make sure that it is cool enough to handle, then use your finger to flatten and form into a square. The mixture should be about 1cm thick: it won’t take up the whole tin. Press walnut halves firmly all over the surface, remembering that you will be cutting between each one.
5. Cover with another sheet of baking parchment and leave to cool. Serve cut into squares and put in petit four cases. Although this is lovely eaten as soon as it is cold (about 2 hours), it is even nicer the next day.
Logan Farms Honey Glaze
Ingredients:
10 lb. Precooked or Partial Cooked Ham
1/2 C. Honey
1/8 tsp. Ground Allspice
1/2 - 3/4 lb. Unrefined Sugar (not granulated sugar)
Methods/steps:
Cut 1/8" deep strips through ham skin, about 1/4" apart. This step may be omitted if the ham is a spiral cut ham. Mix the spices with honey. If you are using a 1/2 of ham place the sliced side down on the baking tray. Pour the honey mixture over the ham, making sure that is covered completely. Place ham in the refrigerator uncovered for two hours. When time is up remove ham from refrigerator and pat excess moisture and cover with unrefined sugar. Place back in refrigerator for half an hour while oven is preheating. Bake ham uncovered at 325 - 350 degrees according to directions if partial cooked or bake until heated through.
This glaze is very different and will give that ham dinner a time to remember.
10 lb. Precooked or Partial Cooked Ham
1/2 C. Honey
1/8 tsp. Ground Allspice
1/2 - 3/4 lb. Unrefined Sugar (not granulated sugar)
Methods/steps:
Cut 1/8" deep strips through ham skin, about 1/4" apart. This step may be omitted if the ham is a spiral cut ham. Mix the spices with honey. If you are using a 1/2 of ham place the sliced side down on the baking tray. Pour the honey mixture over the ham, making sure that is covered completely. Place ham in the refrigerator uncovered for two hours. When time is up remove ham from refrigerator and pat excess moisture and cover with unrefined sugar. Place back in refrigerator for half an hour while oven is preheating. Bake ham uncovered at 325 - 350 degrees according to directions if partial cooked or bake until heated through.
This glaze is very different and will give that ham dinner a time to remember.
Olive Garden Salad Dressing
Ingredients:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Methods/steps:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Methods/steps:
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
Oriental Vegetable Medley
Ingredients:
1 Reynolds Hot Bag
1 Head Broccoli Florets
1 lb. package baby carrots peeled
1 Red pepper sliced
1 medium sweet onion cut in large pieces
1/4 C. Wish Bone Oriental Dressing
Methods/steps:
Wash all vegetable and place in Reynolds Hot Bag. Add Oriental Dressing. Seal Bag tightly and shake to mix well. Place on low heat grill for l0 minutes each side. Place on upper shelf of grill while you grill your chicken, fish or meat. When meat is done place contents of Hot Bag in bowl (carefully open and watch for steam) and serve. Delicious!!
1 Reynolds Hot Bag
1 Head Broccoli Florets
1 lb. package baby carrots peeled
1 Red pepper sliced
1 medium sweet onion cut in large pieces
1/4 C. Wish Bone Oriental Dressing
Methods/steps:
Wash all vegetable and place in Reynolds Hot Bag. Add Oriental Dressing. Seal Bag tightly and shake to mix well. Place on low heat grill for l0 minutes each side. Place on upper shelf of grill while you grill your chicken, fish or meat. When meat is done place contents of Hot Bag in bowl (carefully open and watch for steam) and serve. Delicious!!
Chargrilled fish and vegetables with chilli and basil butter sauce
Serving size: Serves 4
Ingredients:
4 baby (500g) cauliflowers, halved
2 trimmed (500g) corn cobs, cut into 2cm rounds
400g baby carrots, trimmed
2 tablespoons olive oil
4 x 240g whole bream (or 8 bream fillets)
Chillie basil butter sauce
80g butter
2 fresh red Thai chillies, seeded, chopped finely
1/3 cup firmly packed fresh basil leaves, shredded finely
1 tablespoon lemon juice
Method:
Place vegetables and half of the oil in a large bowl; toss to combine. Cook vegetables over how heat on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Chilli basil butter sauceMeanwhile, melt butter in a small saucepan; add chilli, basil and juice, stir until combined. Score each fish three times on both sides; brush all over with remaining oil. Cook fish on heated oiled grill plate (or grill or barbecue) about 5 minutes each side or until cooked as desired.Serve fish and vegetables drizzled with Chilli basil butter sauce. Not suitable to freeze or microwave.
Ingredients:
4 baby (500g) cauliflowers, halved
2 trimmed (500g) corn cobs, cut into 2cm rounds
400g baby carrots, trimmed
2 tablespoons olive oil
4 x 240g whole bream (or 8 bream fillets)
Chillie basil butter sauce
80g butter
2 fresh red Thai chillies, seeded, chopped finely
1/3 cup firmly packed fresh basil leaves, shredded finely
1 tablespoon lemon juice
Method:
Place vegetables and half of the oil in a large bowl; toss to combine. Cook vegetables over how heat on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Chilli basil butter sauceMeanwhile, melt butter in a small saucepan; add chilli, basil and juice, stir until combined. Score each fish three times on both sides; brush all over with remaining oil. Cook fish on heated oiled grill plate (or grill or barbecue) about 5 minutes each side or until cooked as desired.Serve fish and vegetables drizzled with Chilli basil butter sauce. Not suitable to freeze or microwave.
Panfried chicken with salsa verde, tomato and potato salad
Serving size: Serves 4
Ingredients:
600g baby potatoes
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper
4 chicken breast fillets
125g cherry tomatoes, halved
Salsa verde
1 cup parsley leaves
½ cup mint leaves
3 anchovy fillets
1 garlic clove, chopped
1 tablespoon white wine vinegar
¼ cup olive oil
1 tablespoon capers, rinsed and drained
mixed salad leaves, to serve
Method:
Place potatoes into a saucepan of cold water and bring to the boil. Cook until tender, drain and refresh with cold water. Once cooled, slice thickly and set aside.Combine lemon juice and half the oil and season with salt and pepper. Pour over chicken and toss to coat evenly. Marinate, if time permits.Heat a char-grill pan over medium high heat, cook chicken 5 minutes each side or until cooked through. Remove and cover loosely with foil.In the meantime, combine herbs, anchovies, garlic and vinegar in the bowl of a food processor; process until roughly chopped. Slowly drizzle in oil until it becomes a sauce consistency. Add capers, taste and adjust seasoning.Toss salsa verde through warm cooked potato slices and tomatoes and serve with chicken and mixed salad leaves.
Ingredients:
600g baby potatoes
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper
4 chicken breast fillets
125g cherry tomatoes, halved
Salsa verde
1 cup parsley leaves
½ cup mint leaves
3 anchovy fillets
1 garlic clove, chopped
1 tablespoon white wine vinegar
¼ cup olive oil
1 tablespoon capers, rinsed and drained
mixed salad leaves, to serve
Method:
Place potatoes into a saucepan of cold water and bring to the boil. Cook until tender, drain and refresh with cold water. Once cooled, slice thickly and set aside.Combine lemon juice and half the oil and season with salt and pepper. Pour over chicken and toss to coat evenly. Marinate, if time permits.Heat a char-grill pan over medium high heat, cook chicken 5 minutes each side or until cooked through. Remove and cover loosely with foil.In the meantime, combine herbs, anchovies, garlic and vinegar in the bowl of a food processor; process until roughly chopped. Slowly drizzle in oil until it becomes a sauce consistency. Add capers, taste and adjust seasoning.Toss salsa verde through warm cooked potato slices and tomatoes and serve with chicken and mixed salad leaves.
Christmas spice biscotti
Ingredients:
4 egg whites
180g caster sugar
200g plain flour
60g citrus peel
60g pistachios
½ teaspoon gingerbread spice (mixed spice)
Method:
Beat egg whites with an electric beater until soft peaks form. Gradually beat in ¼ cup sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Then fold flour, pistachios, peel and gingerbread spice into the meringue. Spread mixture into a lamington pan.Bake it for 50 minutes at 160°C. Take it out, and place it on a cutting board and let it cool for 2—3 HoursThen slice it very thin and place it on a baking tray and bake it for 5 more minutes until crispy.
4 egg whites
180g caster sugar
200g plain flour
60g citrus peel
60g pistachios
½ teaspoon gingerbread spice (mixed spice)
Method:
Beat egg whites with an electric beater until soft peaks form. Gradually beat in ¼ cup sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Then fold flour, pistachios, peel and gingerbread spice into the meringue. Spread mixture into a lamington pan.Bake it for 50 minutes at 160°C. Take it out, and place it on a cutting board and let it cool for 2—3 HoursThen slice it very thin and place it on a baking tray and bake it for 5 more minutes until crispy.
Monday, November 26, 2007
Asparagus-Chicken Quiche
Makes 6 servings
Ingredients:
6 asparagus spears
Pastry for Single-Crust Pie
2 tablespoons snipped fresh chives or green onion tops
3 beaten eggs
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped cooked chicken or turkey
4 slices bacon, crisp-cooked, drained, and crumbled
1 1/2 cups shredded cheddar cheese (6 ounces)
1 tablespoon all-purpose flour
Method:
Wash asparagus; break off woody bases (spears should be about 4 1/2 inches long). Cook asparagus spears in boiling water for 5 minutes; drain and set aside.
Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10x1-inch quiche dish; trim edge. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake in a preheated 450 degrees F oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large mixing bowl stir together eggs, milk, salt, and pepper. Stir in chicken or turkey and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell. Arrange asparagus in spoke or fan pattern on top of the egg mixture. Bake in the 325 degrees F oven for 55 to 60 minutes, or till a knife inserted near the center comes out clean. Let stand 10 to 15 minutes before cutting into wedges.
Nutrition Facts
Calories:489
Fat:34g
Carbohydrates:25g
Cholesterol:160mg
Sodium:502mg
Protein:20g
Fiber:1g
Cal. from Fat:63%
Cal. from Carbs:20%
Ingredients:
6 asparagus spears
Pastry for Single-Crust Pie
2 tablespoons snipped fresh chives or green onion tops
3 beaten eggs
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped cooked chicken or turkey
4 slices bacon, crisp-cooked, drained, and crumbled
1 1/2 cups shredded cheddar cheese (6 ounces)
1 tablespoon all-purpose flour
Method:
Wash asparagus; break off woody bases (spears should be about 4 1/2 inches long). Cook asparagus spears in boiling water for 5 minutes; drain and set aside.
Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10x1-inch quiche dish; trim edge. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake in a preheated 450 degrees F oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large mixing bowl stir together eggs, milk, salt, and pepper. Stir in chicken or turkey and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell. Arrange asparagus in spoke or fan pattern on top of the egg mixture. Bake in the 325 degrees F oven for 55 to 60 minutes, or till a knife inserted near the center comes out clean. Let stand 10 to 15 minutes before cutting into wedges.
Nutrition Facts
Calories:489
Fat:34g
Carbohydrates:25g
Cholesterol:160mg
Sodium:502mg
Protein:20g
Fiber:1g
Cal. from Fat:63%
Cal. from Carbs:20%
Calypso Curried Chicken
Makes 4 servings
Ingredients:
One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3 tablespoons currants or raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup coarsely chopped cashew pieces (optional)
Method:
Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.
Calories:441
Fat:10g
Carbohydrates:27g
Cholesterol:137mg
Sodium:660mg
Protein:58g
Fiber:5g
Cal. from Fat:20%
Cal. from Carbs:24%
Ingredients:
One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3 tablespoons currants or raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup coarsely chopped cashew pieces (optional)
Method:
Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.
Calories:441
Fat:10g
Carbohydrates:27g
Cholesterol:137mg
Sodium:660mg
Protein:58g
Fiber:5g
Cal. from Fat:20%
Cal. from Carbs:24%
Mini Spanakopitas (Greek Spinach Pies)
Ingredients:
For the Filling:
1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions chopped
1 1/2 tablespoons dried dill or 1 1/2 teaspoons chopped fresh
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed
METHOD
Preheat oven to 350 degrees F.
FOR THE FILLING:
Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.
For the Filling:
1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions chopped
1 1/2 tablespoons dried dill or 1 1/2 teaspoons chopped fresh
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed
METHOD
Preheat oven to 350 degrees F.
FOR THE FILLING:
Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.
Saturday, November 24, 2007
All-American Deluxe Cheeseburgers
Ingredients:
2 tablespoons mayonnaise
2 tablespoons spoonable Thousand Island dressing
1 pound lean ground beef
8 slices American cheese
4 kaiser rolls, split and toasted
4 large lettuce leaves
1 large tomato, sliced
4 slices purple onion
12 dill pickle slices
Preparation:
1. Preheat grill.
2. In a small bowl, mix together mayonnaise and salad dressing; set aside.
3. Shape meat into 4 patties. Grill patties over hot coals 3 to 4 minutes on each side or to desired doneness. Top each patty with 2 cheese slices; cover. Continue grilling until cheese is melted, about 2 minutes.
4. Spread 1 tablespoon reserved dressing mixture on each roll. Fill with cooked hamburgers and top with lettuce, tomato, onion and pickles as desired. Serve immediately.
5. Stove top method: Cook patties in skillet on medium-high heat 4 to 6 minutes on each side or to desired doneness. Place cheese slices on top after patties are flipped and melt while patties finish cooking.
Makes 4 servings.
2 tablespoons mayonnaise
2 tablespoons spoonable Thousand Island dressing
1 pound lean ground beef
8 slices American cheese
4 kaiser rolls, split and toasted
4 large lettuce leaves
1 large tomato, sliced
4 slices purple onion
12 dill pickle slices
Preparation:
1. Preheat grill.
2. In a small bowl, mix together mayonnaise and salad dressing; set aside.
3. Shape meat into 4 patties. Grill patties over hot coals 3 to 4 minutes on each side or to desired doneness. Top each patty with 2 cheese slices; cover. Continue grilling until cheese is melted, about 2 minutes.
4. Spread 1 tablespoon reserved dressing mixture on each roll. Fill with cooked hamburgers and top with lettuce, tomato, onion and pickles as desired. Serve immediately.
5. Stove top method: Cook patties in skillet on medium-high heat 4 to 6 minutes on each side or to desired doneness. Place cheese slices on top after patties are flipped and melt while patties finish cooking.
Makes 4 servings.
Almond Chocolate Biscotti with Glaze
Ingredients:
3 cups all-purpose flour
1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup butter OR margarine, softened
3/4 cup liquid egg substitute, OR 3 large eggs
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds, toasted
1 cup powdered sugar
6 teaspoons water
Preparation:
Preheat oven to 350°F. Lightly grease a baking sheet.
In a medium bowl combine together flour, cocoa, baking powder and salt. Set aside.
In a large bowl with electric mixer at medium speed, beat sugar and butter for 2 minutes or until creamy. Add egg substitute and almond extract; beat well. Reduce speed to low, gradually add flour mixture, beating just until blended; stir in almonds.
Form dough into two 12 x 2 1/2-inch logs on the prepared baking sheet. Bake for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove from sheet; cool on wire racks 15 minutes. (Leave oven on.)
Using serrated knife, slice each log diagonally into twelve 1-inch slices. Place, cut-sides up, on same cookie sheet. Return to oven to continue to bake for 12 to 15 minutes on each side or until cookies are crisp and edges are browned. Remove and place on wire racks before adding glaze.
In small bowl combine powdered sugar and water until smooth. Remove biscotti to a wire rack, drizzle tops with glaze and cool completely.
Makes 24 biscotti.
3 cups all-purpose flour
1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup butter OR margarine, softened
3/4 cup liquid egg substitute, OR 3 large eggs
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds, toasted
1 cup powdered sugar
6 teaspoons water
Preparation:
Preheat oven to 350°F. Lightly grease a baking sheet.
In a medium bowl combine together flour, cocoa, baking powder and salt. Set aside.
In a large bowl with electric mixer at medium speed, beat sugar and butter for 2 minutes or until creamy. Add egg substitute and almond extract; beat well. Reduce speed to low, gradually add flour mixture, beating just until blended; stir in almonds.
Form dough into two 12 x 2 1/2-inch logs on the prepared baking sheet. Bake for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove from sheet; cool on wire racks 15 minutes. (Leave oven on.)
Using serrated knife, slice each log diagonally into twelve 1-inch slices. Place, cut-sides up, on same cookie sheet. Return to oven to continue to bake for 12 to 15 minutes on each side or until cookies are crisp and edges are browned. Remove and place on wire racks before adding glaze.
In small bowl combine powdered sugar and water until smooth. Remove biscotti to a wire rack, drizzle tops with glaze and cool completely.
Makes 24 biscotti.
Appetizer Rounds
Ingredients:
1/3 cup mayonnaise
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
3 green onions, sliced
2 cups biscuit baking mix
1/4 teaspoon garlic powder
1/2 cup boiling water
Preparation:
In a small bowl combine mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, and sliced green onions; set aside.
Preheat the oven to 400 degrees. In a medium bowl mix together biscuit baking mix, garlic powder, and boiling water. Let stand until cool; turn onto a floured surface and shape into a ball. Roll out 1/8-inch thick and cut into 2-inch rounds with a floured cutter. Place 1-inch apart on ungreased baking sheets. Divide the topping over each round. Bake for 10 to 12 minutes, or until the topping is golden brown. Immediately remove from the baking sheet.
Makes 8 servings.
1/3 cup mayonnaise
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
3 green onions, sliced
2 cups biscuit baking mix
1/4 teaspoon garlic powder
1/2 cup boiling water
Preparation:
In a small bowl combine mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, and sliced green onions; set aside.
Preheat the oven to 400 degrees. In a medium bowl mix together biscuit baking mix, garlic powder, and boiling water. Let stand until cool; turn onto a floured surface and shape into a ball. Roll out 1/8-inch thick and cut into 2-inch rounds with a floured cutter. Place 1-inch apart on ungreased baking sheets. Divide the topping over each round. Bake for 10 to 12 minutes, or until the topping is golden brown. Immediately remove from the baking sheet.
Makes 8 servings.
All-American Barbecue Cheeseburger
Ingredients:
1 pound lean ground beef
1/4 cup barbecue sauce
1/2 teaspoon salt
1/2 teaspoon pepper
6 (1-ounce) slices American cheese
4 hamburger buns
4 tomato slices
8 red onion rings
4 leaf lettuce leaves
Preparation:
1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine ground beef, barbecue sauce, salt and pepper in medium bowl; mix lightly. Form into 8 (1/4-inch thick) patties.
3. Cut 2 slices cheese into 4 pieces each . Place 2 pieces cheese on top of 4 patties. Top with remaining meat patties. Press edges to seal.
4. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (10 to 12 minutes). Top each burger with 1 slice cheese; melt slightly. Place each burger onto bottom bun half. Top each with 1 slice tomato, 2 onion rings, 1 lettuce leaf and top bun half.
Makes 4 servings.
Nutrition Facts (1 serving):
Calories: 550,
Fat: 29g,
Cholesterol: 110mg,
Sodium: 1300mg,
Carbohydrates: 27g,
Dietary Fiber: 2g,
Protein: 43g
1 pound lean ground beef
1/4 cup barbecue sauce
1/2 teaspoon salt
1/2 teaspoon pepper
6 (1-ounce) slices American cheese
4 hamburger buns
4 tomato slices
8 red onion rings
4 leaf lettuce leaves
Preparation:
1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine ground beef, barbecue sauce, salt and pepper in medium bowl; mix lightly. Form into 8 (1/4-inch thick) patties.
3. Cut 2 slices cheese into 4 pieces each . Place 2 pieces cheese on top of 4 patties. Top with remaining meat patties. Press edges to seal.
4. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (10 to 12 minutes). Top each burger with 1 slice cheese; melt slightly. Place each burger onto bottom bun half. Top each with 1 slice tomato, 2 onion rings, 1 lettuce leaf and top bun half.
Makes 4 servings.
Nutrition Facts (1 serving):
Calories: 550,
Fat: 29g,
Cholesterol: 110mg,
Sodium: 1300mg,
Carbohydrates: 27g,
Dietary Fiber: 2g,
Protein: 43g
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