from Picky Palate
Fall Style Chicken Stew with Sausage and Beans
2 tablespoons extra virgin olive oil
1 - 1 1/2 pounds skinless chicken
2 tablespoons extra virgin olive oil
1 pound carrots, peeled and cut
4 stalks celery, cut
1 large onion, diced
12 ounces cooked sausage links (andouille or other), sliced
2 15 ounce cans White Beans, drained and rinsed
4 tablespoons butter
4 tablespoons all purpose flour
4 cups chicken broth
kale (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic salt
1. Preheat oven to 350 degrees F.
2. Place oil into large Dutch oven over medium heat. Season each chicken breast with a pinch of salt and pepper then place into hot oil. Cook for 5 minutes each side, until golden brown. Once golden brown, reduce heat and cook until cooked through. Remove chicken and transfer to large plate or cutting board. Let rest for 10 minutes then chop or shred.
3. Place same Dutch oven with chicken drippings over medium heat. Add carrots, celery and onion cooking until tender, about 15 minutes, stirring frequently. Add sliced sausage and beans, stirring to combine. Reduce heat to low.
4. Place butter into a medium pot over medium heat. Once melted whisk in flour until thick and combined. Slowly add chicken broth. Will start out thick, keep whisking and slowly add remaining broth. Whisk for a good 5 minutes then transfer to pot of vegetables. Add kale and cook until wilted. Season with salt, pepper and garlic salt, stirring to combine. Reduce heat to low and let simmer until ready to serve. Garnish with fresh rosemary, if desired.
Makes 8 servings
Sunday, November 13, 2011
Tuesday, October 25, 2011
Christina's Oatmeal Wheat Bread
from Epicurious
This bread is sturdy enough to work for sandwiches. Yay!
2 cups milk
1 cup old-fashioned rolled oats plus additional for topping (optional)
1/2 cup warm water (105-115°F)
7 teaspoons active dry yeast
1/2 cup mild honey
1/4 cup unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 1 3/4 cups unbleached all-purpose flour
2 TBSP flax seed meal
2 TBSP wheat germ
2 TBSP vital wheat gluten
1 tablespoon salt
Olive oil or butter for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water (optional)
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, flax seed meal, wheat germ, gluten and salt in standing-mixer bowl. Add oat mixture and knead with dough hook, adding just enough of remaining unbleached flour to keep from sticking (up to 1/4 cup), until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled or buttered large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
This bread is sturdy enough to work for sandwiches. Yay!
2 cups milk
1 cup old-fashioned rolled oats plus additional for topping (optional)
1/2 cup warm water (105-115°F)
7 teaspoons active dry yeast
1/2 cup mild honey
1/4 cup unsalted butter, melted and cooled, plus additional for buttering pans
3 cups stone-ground whole-wheat flour
About 1 3/4 cups unbleached all-purpose flour
2 TBSP flax seed meal
2 TBSP wheat germ
2 TBSP vital wheat gluten
1 tablespoon salt
Olive oil or butter for oiling bowl
1 large egg, lightly beaten with 1 tablespoon water (optional)
Heat milk in a 1 1/2- to 2-quart saucepan over low heat until hot but not boiling, then remove pan from heat and stir in oats. Let stand, uncovered, stirring occasionally, until cooled to warm.
Stir together water, yeast, and 1 teaspoon honey in a bowl; let stand until foamy, 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir yeast mixture, melted butter, and remaining honey into cooled oatmeal.
Stir together whole-wheat flour, 1 1/2 cups unbleached flour, flax seed meal, wheat germ, gluten and salt in standing-mixer bowl. Add oat mixture and knead with dough hook, adding just enough of remaining unbleached flour to keep from sticking (up to 1/4 cup), until dough is smooth, soft, and elastic, about 10 minutes (dough will be slightly sticky). Form dough into a ball and transfer to an oiled or buttered large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel; let rise at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Lightly butter loaf pans. Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and shape each half into a loaf, then place 1 loaf in each buttered pan, seam side down, tucking ends gently to fit. Cover loaf pans loosely with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Put oven rack in middle position and preheat oven to 375°F. Lightly brush tops of loaves with some of egg wash and sprinkle with oats, then bake until bread is golden and loaves sound hollow when tapped on bottom, 35 to 40 minutes. (Remove 1 loaf from pan to test for doneness. Run a knife around edge of pan to loosen.)
Remove bread from pans and transfer to a rack to cool completely, about 1 1/2 hours.
Saturday, October 22, 2011
Christina's Beet Ravioli with Poppyseed Butter
adapted from Bon Apetit
2 large red or golden beets (about 14 ounces)
1/2 cup fresh whole-milk ricotta cheese (1/2 homemade batch)
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tablespoons dried breadcrumbs (can also used seasoned or Italian), possibly more depending on consistency of beetss
1 1/4 pounds fresh egg pasta (or wonton wrappers or spring roll wrappers cut in fourths)
1/2 cup (1 stick) salted butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese
Preheat oven to 400°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl (or use a grater/shredder attachment on food processor--much faster! Add ricotta cheese and season with salt and pepper. Stir in breadcrumbs; I used an extra tablespoon of breadcrumbs since the filling still seemed watery to me.
Optional (if creating pasta dough from scratch): Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds.
Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round (for spring roll wrappers cut in fourths, I used 1 1/2 - 2 teaspoons). Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. DO AHEAD Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.
Melt butter in large skillet over medium heat and stir in poppy seeds; keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates; sprinkle with Parmesan.
Christina's Homemade Ricotta Cheese
from Smitten Kitchen
3 cups 2% milk
1 cup heavy cream
1/2 teaspoon sea salt or kosher salt
3 tablespoons freshly squeezed lemon juice (or less if using from concentrate)
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use. If making for use in beet ravioli, allow to drain for two hours.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed. Serve it simply with honey and a pinch of flaky sea salt, a couple grinds of black pepper, pinch of salt and drizzle of olive oil, and/or a few droplets of an aged balsamic. Or with zucchini ribbons: start with about half a pound of miniature zucchini. Larger ones will work just fine, but you might want to first cut a big one in half lengthwise. Peel them into ribbons and toss them with 1/4 teaspoon of salt and let them drain in a colander for a while (this wilts them), about 20 minutes. Rinse and pat them dry. Toss with lemon juice, olive oil, salt and black pepper to taste. Arrange in piles on ricotta crostini.
3 cups 2% milk
1 cup heavy cream
1/2 teaspoon sea salt or kosher salt
3 tablespoons freshly squeezed lemon juice (or less if using from concentrate)
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use. If making for use in beet ravioli, allow to drain for two hours.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed. Serve it simply with honey and a pinch of flaky sea salt, a couple grinds of black pepper, pinch of salt and drizzle of olive oil, and/or a few droplets of an aged balsamic. Or with zucchini ribbons: start with about half a pound of miniature zucchini. Larger ones will work just fine, but you might want to first cut a big one in half lengthwise. Peel them into ribbons and toss them with 1/4 teaspoon of salt and let them drain in a colander for a while (this wilts them), about 20 minutes. Rinse and pat them dry. Toss with lemon juice, olive oil, salt and black pepper to taste. Arrange in piles on ricotta crostini.
Wednesday, October 19, 2011
Christina's Whole Wheat Raspberry Ricotta Scones
from Smitten Kitchen
If you have white whole wheat, you can use two cups of it instead of the split flour ratio here.
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1 cup fresh or frozen raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
Add the butter and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.\
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
If you have white whole wheat, you can use two cups of it instead of the split flour ratio here.
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1 cup fresh or frozen raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
Add the butter and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl.\
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.
Christina's Clafoutis
adapted from The Pioneer Woman Cooks
2 whole pears (or plums, or the equivalent of cherries or whatever)
2 teaspoons minced/grated ginger (if using pears)
2 Tablespoons sugar
3/4 cups flour
1/2 teaspoon salt
1/2 cup sugar
3 whole eggs, beaten
2 cups half-and-half
1 teaspoon vanilla
Preheat oven to 375 degrees.
Peel/core/slice fruit as needed and place on bottom of baking dish (casserole dish). Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.
Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears.
Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon.
Christina's Butternut Squash Risotto
adapted from Williams-Sonoma
4 Tbs. unsalted butter
2 Tbs. minced fresh sage (or 1 tsp dry sage)
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup Arborio rice
1 tsp. minced fresh rosemary (1/2 tsp dry)
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground pepper, to taste
In large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer; maintain over low heat.
In risotto pan over medium heat, warm oil. Add onions and rice; stir 3 minutes. Stir in 1 Tbs. sage (or 1/2 tsp dry sage) and rosemary. Add wine; stir until absorbed. Add stock mixture a ladleful at a time; stir frequently. Wait until stock is almost completely absorbed before adding more. When rice is tender to bite but slightly firm in center, after about 30 minutes, stir in butter, cheese, salt and pepper. Add more stock if needed so rice is creamy. Let stand 2 minutes. Serves 6.
Christina's Braised Leeks
from Smitten Kitchen
6 large leeks
kosher salt and freshly ground black pepper
1/2 cup olive oil
1 cup sliced shallots
1 tbsp thyme leaves
1/2 cup dry white wine
1 1/2 to 2 cups chicken stock
1. Preheat oven to 400 degrees.
2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.
3. With cut sides up, season with salt and black pepper.
4. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan with crowding them. Make in two batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.
5. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wind and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.
7. Braise in oven 30 minutes, until tender.
Christina's Spiced Banana Bread
adapted from Sherbet Blossoms
1 1/2 cups sugar
2½ cups whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp baking powder
1 cup oil (or applesauce)
3 eggs
2 cups mashed bananas
1 tsp vanilla
Combine dry ingredients. Combine wet ingredients. Mix together and pour into greased bread pans (2). Bake for 1 hour at 350°.
1 1/2 cups sugar
2½ cups whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp baking powder
1 cup oil (or applesauce)
3 eggs
2 cups mashed bananas
1 tsp vanilla
Combine dry ingredients. Combine wet ingredients. Mix together and pour into greased bread pans (2). Bake for 1 hour at 350°.
Tuesday, October 18, 2011
Christina's Green Detox Smoothie
1 cup baby spinach
1 cup kale
1 1/2 cups orange juice
2 frozen bananas
1 apple or pear, chopped
1 TBSP chia seeds
optional: flax seed meal, wheat germ, whatever other healthy stuff you want to add
1 cup kale
1 1/2 cups orange juice
2 frozen bananas
1 apple or pear, chopped
1 TBSP chia seeds
optional: flax seed meal, wheat germ, whatever other healthy stuff you want to add
Monday, October 17, 2011
Christina's Peanut Butter Banana Smoothie
1 frozen banana
1/4 C peanut butter
1/4 C milk
1/4 C cream
dash cinnamon
splash vanilla
1 TBSP wheat germ
1 TBSP flax seed meal
optional: cocoa powder, honey, spinach, whatever
Blend it all together and serve. Add more milk or cream as needed for consistency.
1/4 C peanut butter
1/4 C milk
1/4 C cream
dash cinnamon
splash vanilla
1 TBSP wheat germ
1 TBSP flax seed meal
optional: cocoa powder, honey, spinach, whatever
Blend it all together and serve. Add more milk or cream as needed for consistency.
Monday, September 26, 2011
Christina's Alternative Grilled Cheese
bread
fresh mozzarella cheese
spinach
pesto
butter
Put the cheese, pesto and spinach inside the bread. Butter the outsides and grill like a normal grilled cheese sandwich. Enjoy!
fresh mozzarella cheese
spinach
pesto
butter
Put the cheese, pesto and spinach inside the bread. Butter the outsides and grill like a normal grilled cheese sandwich. Enjoy!
Sunday, September 25, 2011
Christina's Strawberry-Banana Smoothie
original recipe
1 banana
8 large frozen strawberries
2 TBSP wheat germ
2 TBSP flax seed meal
1 TBSP honey
1 C milk
cream to taste
Blend all ingredients through milk; while blender is running, add cream until desired consistency. Eat and enjoy.
1 banana
8 large frozen strawberries
2 TBSP wheat germ
2 TBSP flax seed meal
1 TBSP honey
1 C milk
cream to taste
Blend all ingredients through milk; while blender is running, add cream until desired consistency. Eat and enjoy.
Tuesday, September 20, 2011
Christina's Kosher Dill Pickles
from Epicurious
8-10 pickling cucumbers (3 pounds)
2 cups white vinegar
2 cups water
2 tablespoons pickling or kosher salt
4 heads fresh dill or 4 teaspoons dill seeds
4 small cloves garlic
up to 1 TBSP sugar, hot red pepper flakes, peppercorns, celery seed, mustard seed (optional)
1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process 5 minutes for pickle wedges or not at all for slices.
4. Wait one month before eating, then refrigerate after opening.
To Ensure Crunchy Pickles: Soak the cucumbers in 1/4 C kosheer or pickling salt in 3 cups crushed ice in a large bowl, weighed down for 4 hours.
Tuesday, August 2, 2011
Christina's Red Velvet Cake with Beets
from Sophistimom
2 large beets (enough for at least 1 1/2 cups puree)
1/4 cup freshly squeezed lemon juice (juice of one lemon--if your lemon yields slightly too little juice, don't add more!)
1 cup coconut oil (chilled)
1 cup buttermilk
2 2/3 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsps baking powder
1 1/2 tsps kosher salt
4 TBSPS natural (not dark or dutch processed) cocoa powder
1. Preheat oven to 350 degrees. Place beets in a small baking dish and add a 1/2 cup of water. Cover with parchment paper and foil, and roast until quite tender, about 60-90 minutes. Allow to cool completely.
2. Butter 3 8 inch cake pans (I used 2 9-inch pans and then made some cupcakes with the extra batter). Cut out parchment paper circles and place in the bottoms of the pans. Butter the parchment paper and dust with flour. Set aside. Peel the beets and cut into large chunks. Place in a food processor (or a very good blender) with the lemon juice, and pulse until smooth and pureed.
3. In a mixer fitted with the paddle attachment, beat together coconut milk and sugar. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla. Set in refrigerator to chill.
4. While ingredients are mixing, whisk together four, baking powder, salt, and cocoa powder in a separate bowl. Slowly add flour mixture to the wet ingredients. Measure out 1 1/2 cups of the beet puree mixture, and fold into the cake batter. Divide the batter evenly between the cake pans. Tap pans on the counter to remove any air bubbles.
5. Bake at 350 degrees for 20-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Invert cakes onto cooling racks, and allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until ready to frost.
Cream Cheese Frosting
2 packages cream cheese, at room temperature
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 pound (4 cups) confectioner’s (powdered) sugar
2-3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.
2 large beets (enough for at least 1 1/2 cups puree)
1/4 cup freshly squeezed lemon juice (juice of one lemon--if your lemon yields slightly too little juice, don't add more!)
1 cup coconut oil (chilled)
1 cup buttermilk
2 2/3 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 tsps baking powder
1 1/2 tsps kosher salt
4 TBSPS natural (not dark or dutch processed) cocoa powder
1. Preheat oven to 350 degrees. Place beets in a small baking dish and add a 1/2 cup of water. Cover with parchment paper and foil, and roast until quite tender, about 60-90 minutes. Allow to cool completely.
2. Butter 3 8 inch cake pans (I used 2 9-inch pans and then made some cupcakes with the extra batter). Cut out parchment paper circles and place in the bottoms of the pans. Butter the parchment paper and dust with flour. Set aside. Peel the beets and cut into large chunks. Place in a food processor (or a very good blender) with the lemon juice, and pulse until smooth and pureed.
3. In a mixer fitted with the paddle attachment, beat together coconut milk and sugar. Add in eggs, one at a time, mixing well until each is incorporated. Mix in vanilla. Set in refrigerator to chill.
4. While ingredients are mixing, whisk together four, baking powder, salt, and cocoa powder in a separate bowl. Slowly add flour mixture to the wet ingredients. Measure out 1 1/2 cups of the beet puree mixture, and fold into the cake batter. Divide the batter evenly between the cake pans. Tap pans on the counter to remove any air bubbles.
5. Bake at 350 degrees for 20-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Invert cakes onto cooling racks, and allow to cool completely. Wrap in plastic wrap and refrigerate or freeze until ready to frost.
Cream Cheese Frosting
2 packages cream cheese, at room temperature
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 pound (4 cups) confectioner’s (powdered) sugar
2-3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.
Christina's Stuffed Cabbage
from Smitten Kitchen
1 head Savoy cabbage
1 head Savoy cabbage
1 pound ground beef
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced (I used half a bulb of kohlrabi)
1 parsnip, shredded (I used one large turnip)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 15 oz cans tomato sauce plus water to cover
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced (I used half a bulb of kohlrabi)
1 parsnip, shredded (I used one large turnip)
1/2 cup uncooked rice
1 to 2 tablespoons tomato paste
3 15 oz cans tomato sauce plus water to cover
Wash cabbage and remove leaves for use. Place leaves in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.
Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.
Drain the cabbage. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls. [These also freeze very well.]
Christina's Moroccan Rib Roast
from Better Homes and Gardens
2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers
1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.
2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.
4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings.
Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.
2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed (or just use a few dashes of cumin)
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse salt
1 4- to 5-pound beef rib roast (I used country-style pork rib chops instead)
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers
1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.
2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.
3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.
4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings.
Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.
Christina's Rosemary-Lemon White Bean Dip
source unknown
This takes less than 10 minutes if you start with canned beans, but is best made with freshly cooked dried beans: Cook them in water to cover, with a couple of bay leaves, until very tender.
2 cups cooked white beans, like cannelini, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons
1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Variations
The puree can form the basis of a wonderful sandwich. For example, combine a thick layer of puree with grilled vegetables and a little olive oil on rolls or between thick slices of crusty bread. It can be used to thicken and flavor cooked beans. Just stir a few spoonfuls of the puree into simmering white beans (if you have pesto, add some at the same time). Thinned with the cooking water from beans or pasta, it makes a good pasta sauce.
A small mound of the puree served next to braised chicory or other bitter greens (both drizzled with olive oil) makes a fine side dish. Similarly, serve it at the center of a plate of lightly and simply cooked vegetables: carrots, green beans, turnips, asparagus, potatoes or cauliflower.
Layer the puree with grilled eggplant or zucchini and bake or broil to form a simple vegetable napoleon. You can make this dish even more elaborate by incorporating thin-sliced toast and grated Parmesan cheese in the layers.
Or roll smoked salmon or thin-sliced cooked vegetables -- again, zucchini and eggplant are good candidates -- around a bit of the puree, and serve as hors d'oeuvres.
This takes less than 10 minutes if you start with canned beans, but is best made with freshly cooked dried beans: Cook them in water to cover, with a couple of bay leaves, until very tender.
2 cups cooked white beans, like cannelini, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons
1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.
Variations
The puree can form the basis of a wonderful sandwich. For example, combine a thick layer of puree with grilled vegetables and a little olive oil on rolls or between thick slices of crusty bread. It can be used to thicken and flavor cooked beans. Just stir a few spoonfuls of the puree into simmering white beans (if you have pesto, add some at the same time). Thinned with the cooking water from beans or pasta, it makes a good pasta sauce.
A small mound of the puree served next to braised chicory or other bitter greens (both drizzled with olive oil) makes a fine side dish. Similarly, serve it at the center of a plate of lightly and simply cooked vegetables: carrots, green beans, turnips, asparagus, potatoes or cauliflower.
Layer the puree with grilled eggplant or zucchini and bake or broil to form a simple vegetable napoleon. You can make this dish even more elaborate by incorporating thin-sliced toast and grated Parmesan cheese in the layers.
Or roll smoked salmon or thin-sliced cooked vegetables -- again, zucchini and eggplant are good candidates -- around a bit of the puree, and serve as hors d'oeuvres.
Christina's Thai Peanut Noodle Salad
from Our Best Bites
Not gonna lie, this tastes more Chinese than Thai due to the sesame oil in the salad dressing, but it's still yummy!
8 oz Linguine Fini, regular Linguini, Spaghetti or Angel Hair
4 C shredded greens: napa cabbage, romaine lettuce, spinach or whatever you have
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup--optional)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. Drain when al dente and rinse with cold water. Add some dressing and stir to coat.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup--optional)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. Drain when al dente and rinse with cold water. Add some dressing and stir to coat.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.
Monday, July 18, 2011
Christina's Honey Mustard Dressing
original recipe
1/3 C olive oil
1 TBSP red wine vinegar
1 TBSP Dijon mustard (I used a rounded tablespoon)
1 TBSP honey
salt and pepper to taste
Mix it all up and let it blend. Variations: use lemon instead of vinegar and possibly add grated onion or shallot.
1/3 C olive oil
1 TBSP red wine vinegar
1 TBSP Dijon mustard (I used a rounded tablespoon)
1 TBSP honey
salt and pepper to taste
Mix it all up and let it blend. Variations: use lemon instead of vinegar and possibly add grated onion or shallot.
Saturday, July 16, 2011
Christina's German Pancakes
from lots of places--everyone seems to have the same recipe!
6 eggs
1 c milk
1 c flour
1/2 t salt
1/2 c butter
Pre-heat oven to 425
Put all the ingredients except for the butter in a blender, and blend for 8-10 seconds. There will be flour etc. sticking to the side that didn't get incorporated, but just ignore it, and let the batter rest while the oven heats.
When oven is ready, slice butter into pads and place evenly around the bottom of a 9x13 non stick pan. Place pan in the oven.
When the butter is just melted, pour the batter in the pan, shut the oven, and set the timer for 25 minutes.
I like to crack the oven for the last minute of baking, so the pancakes don't collapse so easily when I take them out.
Squeeze with fresh lemon right out of the oven and sprinkle with powdered sugar. We like to serve ours with bananas, whipped cream, and syrup as well.
6 eggs
1 c milk
1 c flour
1/2 t salt
1/2 c butter
Pre-heat oven to 425
Put all the ingredients except for the butter in a blender, and blend for 8-10 seconds. There will be flour etc. sticking to the side that didn't get incorporated, but just ignore it, and let the batter rest while the oven heats.
When oven is ready, slice butter into pads and place evenly around the bottom of a 9x13 non stick pan. Place pan in the oven.
When the butter is just melted, pour the batter in the pan, shut the oven, and set the timer for 25 minutes.
I like to crack the oven for the last minute of baking, so the pancakes don't collapse so easily when I take them out.
Squeeze with fresh lemon right out of the oven and sprinkle with powdered sugar. We like to serve ours with bananas, whipped cream, and syrup as well.
Sunday, July 10, 2011
Christina's Rhubarb Crisp
from marthastewart.com
Preheat oven to 350 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 45 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm with vanilla ice cream.
- 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins or baking dish
- 1 cup plus 1 1/2 tablespoons all-purpose flour
- 1/2 cup packed dark-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup old-fashioned rolled oats
- 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups)
- 1 teaspoon grated orange zest
- Juice of 1 orange
- 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Preheat oven to 350 degrees. Butter six 8-ounce ramekins (or a 2 1/2-quart shallow casserole), and set aside. Make crumb mixture: In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, salt, and oats. Using a pastry cutter or two knives, cut in chilled butter until mixture comes together into clumps, about 4 to 5 minutes; set aside.
In a large bowl, stir to combine rhubarb, zest, orange juice, and vanilla seeds. In a small bowl, combine sugar and cornstarch; sprinkle over rhubarb until just coated. Pour 1 cup rhubarb mixture into each ramekin, and top with 1/2 cup crumb mixture. Bake until the rhubarb is tender when pierced with the tip of a knife, about 30 minutes (or about 45 minutes for the casserole). Transfer from oven to a cooling rack. Let cool slightly, and serve warm with vanilla ice cream.
Tuesday, July 5, 2011
Christina's Onion Soup Mix
from $5 Dinners
1 TBSP beef bouillon granules
3 TBSP dried onion flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder. Makes equivalent of one packet... but without the yucky fillers!
1 TBSP beef bouillon granules
3 TBSP dried onion flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
Stir ingredients together. If beef granules are too large, simply put them in a small baggie and roll over them with a rolling pin until they resemble a fine powder. Makes equivalent of one packet... but without the yucky fillers!
Saturday, June 25, 2011
Roasted Chicken Caprese
from Rachael Ray (I think)
4 boneless, skinless chicken breast halves
4 Roma tomatoes (or more if you like lots of tomatoes)
Lemon Vinaigrette (see recipe below)
1 tsp sugar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil
-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.
Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
4 boneless, skinless chicken breast halves
4 Roma tomatoes (or more if you like lots of tomatoes)
Lemon Vinaigrette (see recipe below)
1 tsp sugar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil
-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.
Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
Thursday, May 26, 2011
Ben and Christina's Fish Tacos
Just found this after it sitting in my drafts for 10 months. Oops. We were inspired to try fish tacos after a recent episode of Throwdown with Bobby Flay. Since we decided to make the attempt on a Sunday, we just had to use what was in the house, but we think they turned out pretty great!
Fish Batter--use whatever recipe you want
Cabbage Slaw
1/2 cup sour cream
juice of 1 lime
1 TBSP minced garlic
cabbage
red onion
carrot
1 cup pico de gallo
1 1/2 pounds tiliapia filets, sliced lengthwise
corn tortillas
Fry up the fish and fill each tortilla with fish, slaw, pico de gallo and eat! I also think some crumbled cheese (like Cotija) would be fantastic. Yum!
Fish Batter--use whatever recipe you want
Cabbage Slaw
1/2 cup sour cream
juice of 1 lime
1 TBSP minced garlic
cabbage
red onion
carrot
1 cup pico de gallo
1 1/2 pounds tiliapia filets, sliced lengthwise
corn tortillas
Fry up the fish and fill each tortilla with fish, slaw, pico de gallo and eat! I also think some crumbled cheese (like Cotija) would be fantastic. Yum!
Wednesday, May 18, 2011
Christina's Polenta and Greens
multiple sources
olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)
Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.
Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.
Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.
olive oil
12 cups chopped greens (Belgian endive, kale, turnip greens, kohlrabi, chard, etc. -- can include all stems)
1/3 cup golden raisins (optional)
1/4 teaspoon salt
2 cups yellow or white cornmeal
1/2 tsp granulated garlic
1/4 teaspoon crushed red pepper
4 cups vegetable or chicken broth
1 cup milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
4 teaspoons pine nuts, toasted (optional)
Heat a large nonstick skillet over medium heat. Coat pan with a little olive oil. Add greens in batches (thickest, hardiest greens first) and as they begin to wilt, add more, stirring constantly. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.
Combine cornmeal, garlic and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/2
cup cheese.
Spoon polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with pine nuts, if using.
Saturday, May 7, 2011
Christina's Raw Apple Cake
adapted from Simply Recipes by Elise
Cake:
Glaze:
- 1 cup unsweetened applesauce
- 1/2 cup butter, melted
- 2 cups of sugar
- 3 eggs
- 3 cups of white flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 3 cups chopped, peeled apples (varieties that are good for baking)
- 3/4 cup of sweetened coconut
- 1 cup of chopped nuts - walnuts or pecans
Glaze:
- 1/2 stick sweet butter
- 1 cup brown sugar
- 3 tablespoons milk
Preheat oven to 350 degree F. Place coconut in a bowl and add 1/4 cup water. Set aside.
Beat together the sugar, applesauce and butter. Add the eggs and beat. In a separate bowl, sift together the flour, baking soda, salt, cinnamon and cardamom. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition.
Press excess liquid out of coconut with paper towels. Mix the vanilla, apples, coconut, and chopped nuts into the cake batter.
Bake in a greased and floured bundt cake pan or angel food cake pan 1 hour to 75 minutes. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely.
Add glaze ingredients to a small saucepan and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Pour glaze onto cake slowly, making sure it enters holes.
Beat together the sugar, applesauce and butter. Add the eggs and beat. In a separate bowl, sift together the flour, baking soda, salt, cinnamon and cardamom. Add dry ingredients to oil sugar eggs mixture in thirds, beating to incorporate after each addition.
Press excess liquid out of coconut with paper towels. Mix the vanilla, apples, coconut, and chopped nuts into the cake batter.
Bake in a greased and floured bundt cake pan or angel food cake pan 1 hour to 75 minutes. Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely.
Add glaze ingredients to a small saucepan and cook until melted. Place the cake on its serving dish. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Pour glaze onto cake slowly, making sure it enters holes.
Christina's Sweet Potatoe and Swiss Chard Gratin
adapted from Smitten Kitchen
1/4 cup butter
1 small onion, finely chopped
2 leeks, minced
1 1/2 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 teaspoon dried parsley
1 teaspoon dried thyme
kosher salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére, Havarti or other appropriate cheese
Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems and leek, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.
Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper and. Distribute half of the greens mixture over the potatoes, then sprinkle salt, pepper, half of the herbs and 1/2 cup of the cheese over it. Pour half of bechamel sauce over the layers then continue with the remaining sweet potatoes, more salt and pepper and then the remaining greens, salt, pepper and herbs and 1/2 cup c. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.
1/4 cup butter
1 small onion, finely chopped
2 leeks, minced
1 1/2 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 teaspoon dried parsley
1 teaspoon dried thyme
kosher salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére, Havarti or other appropriate cheese
Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems and leek, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.
Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper and. Distribute half of the greens mixture over the potatoes, then sprinkle salt, pepper, half of the herbs and 1/2 cup of the cheese over it. Pour half of bechamel sauce over the layers then continue with the remaining sweet potatoes, more salt and pepper and then the remaining greens, salt, pepper and herbs and 1/2 cup c. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge.
Christina's Sliced Beets in Creamy Mustard Sauce
adapted from Greene on Greens
11/2 pounds beets, scrubbed, trimmed and peeled
3 tablespoons unsalted butter
1/4 cup finely minced shallot or red onion
1 tablespoon all-purpose flour
1/2 cup vegetable or chicken stock
1/4 cup milk
3 tablespoons prepared Dijon mustard
salt and freshly ground black pepper
chopped fresh parsley
1. Preheat the oven to 400°F.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size. Slice the beets in half; cut each half into 1/4-inch wedges.
3. Melt the butter in a large skillet over medium-low heat. Add the shallot or red onion; cook, stirring, for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock, milk, and mustard. Cook and stir the
mixture until slightly thickened.
4. Remove the skillet from heat. Season with salt and pepper to taste and garnish with parsley.
5. Rewarm beets and serve with sauce on the side.
11/2 pounds beets, scrubbed, trimmed and peeled
3 tablespoons unsalted butter
1/4 cup finely minced shallot or red onion
1 tablespoon all-purpose flour
1/2 cup vegetable or chicken stock
1/4 cup milk
3 tablespoons prepared Dijon mustard
salt and freshly ground black pepper
chopped fresh parsley
1. Preheat the oven to 400°F.
2. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour depending on size. Slice the beets in half; cut each half into 1/4-inch wedges.
3. Melt the butter in a large skillet over medium-low heat. Add the shallot or red onion; cook, stirring, for 4 minutes. Add flour and stir constantly for 2 minutes. Whisk in the stock, milk, and mustard. Cook and stir the
mixture until slightly thickened.
4. Remove the skillet from heat. Season with salt and pepper to taste and garnish with parsley.
5. Rewarm beets and serve with sauce on the side.
Christina's Braised Pork with Turnips
adapted from Mark Bittman
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter (or another tablespoon of oil)
- 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
- 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
- 1/4 cup white wine
- 1/2 cup chicken stock
- Salt and freshly ground black pepper to taste
- 2 tablespoons minced celery leaves or parsley
Method
- 1. Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
- 2. Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
- 3. Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.
Tuesday, April 26, 2011
Christina's Roasted Sweet Potato Soup with Curried Apples
source unknown
2 1/2 pounds sweet potatoes (3 0r 4)
2 tablespoons olive oil
1 medium onion, sliced
course salt and ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
4 cups vegetable broth, homemade or canned (2 cans)
2 teaspoons white-wine vinegar (or whatever kind you have)
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple, diced
1/4 cup plain yogurt (or sour cream)
2 tablespoons chopped mint, for garnish
1. Preheat oven to 4oo degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potatoes out of the skins. Discard the skins. Or you can cheat and put them in the microwave wrapped in plastic and cook them 20 minutes on 70% power.
2. Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 min. Add bell pepper, jalapenos, and garlic; cook for 5 min. Add sweet potato and broth, stir. Bring to a boil, reduce to simmer, and cook for 20 minutes, until flavors have blended.
3. Working in batches, puree soup in a blender. Combine batches in a clean bowl. The soup should be thick. (If you prefer a thinner soup, add water or more broth). Taste and adjust seasoning.
4. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into bowls, ad spoonful of apples, spoonful of yogurt and a sprinkle of mint.
2 1/2 pounds sweet potatoes (3 0r 4)
2 tablespoons olive oil
1 medium onion, sliced
course salt and ground pepper
1 red bell pepper, ribs and seeds removed, thinly sliced
2 jalapeno peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, coarsely chopped
4 cups vegetable broth, homemade or canned (2 cans)
2 teaspoons white-wine vinegar (or whatever kind you have)
1 teaspoon honey
1/4 teaspoon curry powder
1 small tart apple, diced
1/4 cup plain yogurt (or sour cream)
2 tablespoons chopped mint, for garnish
1. Preheat oven to 4oo degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, or until potatoes are very soft. When cool enough to handle, scoop cooked potatoes out of the skins. Discard the skins. Or you can cheat and put them in the microwave wrapped in plastic and cook them 20 minutes on 70% power.
2. Meanwhile, in a large soup pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, about 20 min. Add bell pepper, jalapenos, and garlic; cook for 5 min. Add sweet potato and broth, stir. Bring to a boil, reduce to simmer, and cook for 20 minutes, until flavors have blended.
3. Working in batches, puree soup in a blender. Combine batches in a clean bowl. The soup should be thick. (If you prefer a thinner soup, add water or more broth). Taste and adjust seasoning.
4. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apple; stir for 1 minute and remove from heat. To serve, ladle the soup into bowls, ad spoonful of apples, spoonful of yogurt and a sprinkle of mint.
Wednesday, April 20, 2011
Christina's Peanut Butter Stew/Jambalaya
from Coupon Geek
Canola oil or 2 tsp peanut oil
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 TB broth (chicken or vegetable) or water (need more for stew; this makes jambalaya consistency)
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk or water
2-4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt, to taste
3 TB peanut butter, chunky or creamy
3 to 4 tomatoes, diced or one 14 oz can diced, drained
1/2 sweet potato, cut into 3/4 inch cubes
1 handful of fresh spinach or 5 oz frozen
1) Preheat oven to 450 degrees
2) Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil
3) Scatter the diced onion in the pot.
4) Rinse the rice in a strainer under cold water until the water runs clear. Add the rice and the broth/water and stir to make an even layer.
5) Place the chicken on the rice. Add the bell pepper.
5) Whisk the milk, garlic, cayenne, sea salt, and peanut butter in a measuring cup until the peanut butter dissolves. Pour over the chicken.
6) Layer in the tomatoes, sweet potato, and spinach.
7) Cover and bake for 90 minutes or “until 3 minutes after the aroma of a fully cooked meal escapes the oven.” Serve immediately.
Canola oil or 2 tsp peanut oil
1/2 medium onion, diced
3/4 cup white rice
3/4 cup plus 1 TB broth (chicken or vegetable) or water (need more for stew; this makes jambalaya consistency)
1/2 to 3/4 lb chicken breasts or thighs
1/2 red bell pepper, cored, seeded and sliced
2/3 cup milk or water
2-4 garlic cloves, minced or crushed
1/2 tsp cayenne
Sea salt, to taste
3 TB peanut butter, chunky or creamy
3 to 4 tomatoes, diced or one 14 oz can diced, drained
1/2 sweet potato, cut into 3/4 inch cubes
1 handful of fresh spinach or 5 oz frozen
1) Preheat oven to 450 degrees
2) Spray the inside and lid of a cast-iron Dutch oven with canola oil or wipe with peanut oil
3) Scatter the diced onion in the pot.
4) Rinse the rice in a strainer under cold water until the water runs clear. Add the rice and the broth/water and stir to make an even layer.
5) Place the chicken on the rice. Add the bell pepper.
5) Whisk the milk, garlic, cayenne, sea salt, and peanut butter in a measuring cup until the peanut butter dissolves. Pour over the chicken.
6) Layer in the tomatoes, sweet potato, and spinach.
7) Cover and bake for 90 minutes or “until 3 minutes after the aroma of a fully cooked meal escapes the oven.” Serve immediately.
Christina's One Bowl Brownies
from Smitten Kitchen
4 ounces unsweetened chocolate (or 3/4 C cocoa powder and 1/4 C oil)
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
Preheat oven to 350°F. Grease a 13×9-inch (or 9x9) baking pan.
Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minutes (50ish minutes for a 9x9 pan) or until toothpick inserted in center comes out with fudgy crumbs.
4 ounces unsweetened chocolate (or 3/4 C cocoa powder and 1/4 C oil)
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
Preheat oven to 350°F. Grease a 13×9-inch (or 9x9) baking pan.
Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minutes (50ish minutes for a 9x9 pan) or until toothpick inserted in center comes out with fudgy crumbs.
Christina's Fresh Mint Chocolate Chip Ice Cream
from Our Best Bites
1 1/2 C. milk (2% or whole milk)
1 1/2 C. whipping cream
pinch of salt
1 C. well-washed, packed fresh mint (you can leave the stems on)
1/2 heaping C. sugar
4 egg yolks
3-4 ounces dark or semi-sweet chocolate chips
Combine milk, 1 C. whipping cream, salt, and fresh mint in a medium saucepan.
Scald milk mixture (heat until bubbles appear around the edges) and then remove from heat. Allow to stand 20 minutes.
Combine egg yolks and remaining 1/2 C. cream in a small mixing bowl. Mix with sugar. Set aside.
When milk/mint mixture has stood for 20 minutes, slowly whisk about 1/2 of the mixture into the egg mixture. Combine completely. Return pan and remaining milk mixture to the stove on low heat and slowly whisk egg mixture into the pan. Stirring constantly over low heat, heat until the mixture reaches 160 degrees. Remove from heat. Strain through a fine-mesh strainer to a bowl, cover with plastic wrap, and chill completely.
When custard is very cold, freeze according to manufacturer's instructions. When the ice cream is almost done, add chocolate chips and allow them to mix into the ice cream completely. Transfer to a freezer-safe container and freeze for an additional 2-3 hours.
Sunday, April 17, 2011
Christina's Chicken Salad
original recipe
1 lb chicken thighs, cooked and chopped
1/2 small apple, diced
1 stalk bekana, diced (I'm sure celery would work great.)
1 bunch scallions, diced
1/4 tsp curry powder
1 dash red wine vinegar
mayonnaise
kosher salt
Combine all ingredients. Add mayo and salt to taste. Chill before serving.
1 lb chicken thighs, cooked and chopped
1/2 small apple, diced
1 stalk bekana, diced (I'm sure celery would work great.)
1 bunch scallions, diced
1/4 tsp curry powder
1 dash red wine vinegar
mayonnaise
kosher salt
Combine all ingredients. Add mayo and salt to taste. Chill before serving.
Monday, February 21, 2011
Christina's Oatmeal Chocolate Chip Cookies
from ghirardelli.com
1 1/2 cups unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups oats, uncooked
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts or pecans, chopped (optional)
Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2-inch cookies.
1 1/2 cups unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 cups oats, uncooked
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts or pecans, chopped (optional)
Preheat oven to 375°F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. Makes about 6 dozen 2-inch cookies.
Tuesday, January 25, 2011
Christina's Zucchini Fries
adapted from Our Best Bites
1 lb. zucchini
1/2 c. Italian-seasoned bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp salt
2 eggs
Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
Combine bread crumbs, Parmesan cheese and salt. Set aside.
Whisk 2 eggs together in a shallow pie plate and set aside.
Cut the ends off the zucchini and then cut the zucchini in half crosswise. Cut into strips. Thicker strips will yield fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or Ranch Dressing. Serves 6-8 as a side dish.
1 lb. zucchini
1/2 c. Italian-seasoned bread crumbs
1/4 c. grated Parmesan cheese
1/2 tsp salt
2 eggs
Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
Combine bread crumbs, Parmesan cheese and salt. Set aside.
Whisk 2 eggs together in a shallow pie plate and set aside.
Cut the ends off the zucchini and then cut the zucchini in half crosswise. Cut into strips. Thicker strips will yield fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or Ranch Dressing. Serves 6-8 as a side dish.
Christina's Pumpkin Waffles
adapted from Smitten Kitchen
2½ cups all-purpose flour ( or 1 1/2 C white and 1 C whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 TBSP pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger and 1/4 tsp cloves)
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Preheat waffle iron.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Fold egg whites gently into the waffle batter, until just combined.
Cook on waffle iron according to manufacturer instructions. Serve with cinnamon syrup.
2½ cups all-purpose flour ( or 1 1/2 C white and 1 C whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 TBSP pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger and 1/4 tsp cloves)
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Preheat waffle iron.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Fold egg whites gently into the waffle batter, until just combined.
Cook on waffle iron according to manufacturer instructions. Serve with cinnamon syrup.
Sunday, January 23, 2011
Christina's Split Pea Soup
2 meaty ham hocks (1 3/4 lb total)
16 cups water
4 large carrots
1 large onion, chopped
2 celery ribs, chopped
5 tablespoons olive oil
1 lb dried split peas (2 1/4 cups), picked over and rinsed
1 teaspoon table salt
1/4 teaspoon black pepper
Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Season with salt.
16 cups water
4 large carrots
1 large onion, chopped
2 celery ribs, chopped
5 tablespoons olive oil
1 lb dried split peas (2 1/4 cups), picked over and rinsed
1 teaspoon table salt
1/4 teaspoon black pepper
Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Season with salt.
Christina's Ham, Potato and Leek Soup
from Simply Recipes by Elise
2 Tbsp unsalted butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill.
2 Tbsp unsalted butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and cream. Season to taste with salt. Garnish with parsley, chives or dill.
Sunday, January 16, 2011
Christina's Universal Fry Batter
adapted from lots of places
You can use this on either sweet or savory dishes. You can add spices if you want more flavor or some sugar and vanilla for desserts. It's nice and thick and sticks to things well!
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
You can use this on either sweet or savory dishes. You can add spices if you want more flavor or some sugar and vanilla for desserts. It's nice and thick and sticks to things well!
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
Thursday, January 6, 2011
Christina's Cream of Chicken Soup
Yes, as in the concentrated variety... so as to not need to buy that nasty stuff in a can ever again! I was pleasantly surprised with how easy this recipe is and it tastes great!
from Our Best Bites
1 1/2 C chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk, divided
3/4 cup flour
In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.
Add to boiling mixture and continue whisking briskly until mixture boils and thickens (Side note: I used whole milk and it was instantly thick; I couldn't have had thinner soup if I wanted to! I think next time I will use whatever milk we are drinking so as to have some more control). Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.
Makes the equivalent of 2 cans of condensed cream of chicken soup.
from Our Best Bites
1 1/2 C chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk, divided
3/4 cup flour
In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.
Add to boiling mixture and continue whisking briskly until mixture boils and thickens (Side note: I used whole milk and it was instantly thick; I couldn't have had thinner soup if I wanted to! I think next time I will use whatever milk we are drinking so as to have some more control). Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.
Makes the equivalent of 2 cans of condensed cream of chicken soup.
Sunday, January 2, 2011
Christina's Cod in a Sack
adapted from Rachael Ray
parchment paper
2 Yukon gold potatoes, thinly sliced
1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
4 large cloves garlic, chopped
1/2 cup chopped red or other bell peppers
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Salt and pepper
1/4 cup flat-leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon
Crusty bread, to pass at table
Preheat oven to 400 degrees F.
Rip off 4 sheets of parchment paper, each a little over a foot long.
Saute potatoes, onions and bell peppers for a few minutes until barely soft. Add garlic and saute one more minute.
Make layered stacks dividing the potato mixture, fennel, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.
parchment paper
2 Yukon gold potatoes, thinly sliced
1 bulb fennel, cored and thinly sliced
1 large onion, thinly sliced
4 large cloves garlic, chopped
1/2 cup chopped red or other bell peppers
2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)
Salt and pepper
1/4 cup flat-leaf parsley, a generous handful, chopped
Extra-virgin olive oil, for generous drizzling
1 lemon
Crusty bread, to pass at table
Preheat oven to 400 degrees F.
Rip off 4 sheets of parchment paper, each a little over a foot long.
Saute potatoes, onions and bell peppers for a few minutes until barely soft. Add garlic and saute one more minute.
Make layered stacks dividing the potato mixture, fennel, and cod among the parchment pieces, working in the center of each piece of paper. Season the cod with salt and pepper and top with parsley. Drizzle extra-virgin olive oil liberally over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets. Arrange the packets on the baking sheet and place in the center of the hot oven.
Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Cut lemon into wedges and serve to squeeze down over the hot fish. Pass bread to mop up the cooking juices in the sack.
Saturday, January 1, 2011
Christina's Pumpkin Donuts with Spiced Sugar
from Baking Bites
My father-in-law said these were the best donuts he's has in years.
3 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 cup sugar
3 tbsp butter, softened
2 eggs
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup cooked, mashed pumpkin (canned is ok)
Canola oil (for deep-frying)
Spiced Sugar
1 cups sugar
3/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
dash ground nutmeg
Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl. In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour mixture until fully incorporated. Cover bowl with plastic wrap and refrigerate at least 3 hours or overnight if desired. That way you can have donuts first thing in the morning with minimal fuss!
Working with 1/3 of the dough at a time, press the chilled dough out, on a lightly floured surface, to about 1/2 inch thickness. Cut into donuts using donut cutter or roll it all into small donut holes. Repeat until all the dough is used. You may reroll the scraps. You should end up with about 24 donuts and 24 holes.
In a large sauce pan, heat 2-3 inches of oil to 365F/185C. Make a thick stack of paper towels to drain the donuts on. Fry the donuts until golden brown, about 1 minute per side. Monitor the temperature to make sure it remains constant. Remove dough to drain and cool thoroughly on paper towels.
In bowl, whisk together sugar and spices. Coat donuts and donut holes in sugar mixture. Eat while warm.