- from "cooking with all things Trader Joe's"
1/2 loaf (8 slices) whole wheat honey bread
1 1/2 cups brownie troffle baiking mix
2 1/2 cups whole milk
- cut crusts off bread slices
- cut bread into 1/2 inch by 1/2 inch pieces
- toss bread in an 8 x 8 lightly greased baking pan
- combine milk & brownie mix, stirring until mix is dissolved
- pour over bread pieces
- lightly press down on bread pieces until they are soaked through
- preheat oven to 350, let bread continue to soak while oven heats up
- cover pan tightly with foil
- bake for 30 minutes
- remove pan from oven & let it cool for 15 minutes
- cut & serve
Tuesday, June 9, 2009
Seafood Paella
- from "cooking with all things Trader Joe's"
1 (9 oz) box spanish rice
2 Tbsp extra virgin olive oil
1 Chipotle Pepper Chicken sausage, cut into 1/2 inch slices
2 1/2 cups water
1 tsp Spanish Saffron
1 cup frozen shelled edamame/green garbanzos
1/2 pound frozen small/medium scallops (thawed)
1/2 pound frozen medium cooked tail off shrimp
1/2 cup white wine (chardonnay)
- heat olive oil on high in deep saucepan
- saute sausage for about 1 minute
- add water, spanish rice, saffron, frozen edamame
- stir until seasonings combined
- bring to a simmer, then cover & reduce heat to low
- after 8 - 10 minutes (after water is mostly absorbed), add scallops (& uncooked shrimp)
- add wine
- simmer for 5 minutes
- if using cooked shrimp, add at the end & cook until shrimp warm
1 (9 oz) box spanish rice
2 Tbsp extra virgin olive oil
1 Chipotle Pepper Chicken sausage, cut into 1/2 inch slices
2 1/2 cups water
1 tsp Spanish Saffron
1 cup frozen shelled edamame/green garbanzos
1/2 pound frozen small/medium scallops (thawed)
1/2 pound frozen medium cooked tail off shrimp
1/2 cup white wine (chardonnay)
- heat olive oil on high in deep saucepan
- saute sausage for about 1 minute
- add water, spanish rice, saffron, frozen edamame
- stir until seasonings combined
- bring to a simmer, then cover & reduce heat to low
- after 8 - 10 minutes (after water is mostly absorbed), add scallops (& uncooked shrimp)
- add wine
- simmer for 5 minutes
- if using cooked shrimp, add at the end & cook until shrimp warm
Stuffed Peppers
- from "cooking with all things trader joe's"
2 - 3 large bell peppers (any color) - halfed lengthwise w/seeds & pith removed
1 bag frozen mushroom risotto
1/2 cup dry toasted pine nuts
2/3 cup shredded mozzarella cheese
- preheat oven to 350
- make risotto according to package, mixing in the pine nuts
- stuff peppers with the mixture & top with cheese
- bake for 30 -35 minutes
2 - 3 large bell peppers (any color) - halfed lengthwise w/seeds & pith removed
1 bag frozen mushroom risotto
1/2 cup dry toasted pine nuts
2/3 cup shredded mozzarella cheese
- preheat oven to 350
- make risotto according to package, mixing in the pine nuts
- stuff peppers with the mixture & top with cheese
- bake for 30 -35 minutes
Roasted Garlic Bulbs
preheat oven to 400
using whole garlic bulbs, chop the tops off the bulbs
put on a square of aluminum foil & drizzle with olive oil
wrap the foil around the bulb & put in oven (on rack)
cook for 30 - 40 minutes
using whole garlic bulbs, chop the tops off the bulbs
put on a square of aluminum foil & drizzle with olive oil
wrap the foil around the bulb & put in oven (on rack)
cook for 30 - 40 minutes
Apricot Baked Brie
from the "Cooking with all things Trader Joe's" cookbook
1 wedge Brie (about 0.6 ounces)
2 Tbsp Apricot Preserves
1 handful raw sliced almonds
1 Tbsp triple sec (optional)
- preheat oven to 400
- put brie in small baking dish
- top with apricot preserve, almonds, & triple sec
- cover tightly with foil & bake for 12 - 14 minutes (until cheese is melting)
serve with crackers
1 wedge Brie (about 0.6 ounces)
2 Tbsp Apricot Preserves
1 handful raw sliced almonds
1 Tbsp triple sec (optional)
- preheat oven to 400
- put brie in small baking dish
- top with apricot preserve, almonds, & triple sec
- cover tightly with foil & bake for 12 - 14 minutes (until cheese is melting)
serve with crackers
Chocolate Truffle Loaf with Raspberry Sauce
-contributed by Molly Franken
2 C heavy cream, divided
3 egg yolks, slightly beaten
2 pkg. (8 oz each) Baker’s semi-sweet chocolate
½ + 1/3 C light or dark corn syrup
½ C margarine
¼ C confectioners sugar
1 t vanilla
10 oz frozen raspberries, thawed
Loaf:
Line 8 ½ x 4 2/1 x 2 ½ loaf pan with plastic wrap. Mix ½ C cream with egg yolks. In 3-quart saucepan, stir chocolate, syrup and margarine over med. Heat until melted.
Add egg mixture. Stir constantly, cook 3 min., cool to room temperature.
Beat remaining 1 ½ C of cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain.
Pour into pan. Refrigerate overnight or until chilled in freezer 3 hours. Keep cold (freeze).
Sauce:
In blender puree 1 pkg (10 oz) frozen raspberries, thawed and drained. Stir in 1/3 C corn syrup.
To serve:
Spoon raspberry sauce on plate. Top with slice of chocolate truffle.
-contributed by Molly Franken
2 C heavy cream, divided
3 egg yolks, slightly beaten
2 pkg. (8 oz each) Baker’s semi-sweet chocolate
½ + 1/3 C light or dark corn syrup
½ C margarine
¼ C confectioners sugar
1 t vanilla
10 oz frozen raspberries, thawed
Loaf:
Line 8 ½ x 4 2/1 x 2 ½ loaf pan with plastic wrap. Mix ½ C cream with egg yolks. In 3-quart saucepan, stir chocolate, syrup and margarine over med. Heat until melted.
Add egg mixture. Stir constantly, cook 3 min., cool to room temperature.
Beat remaining 1 ½ C of cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain.
Pour into pan. Refrigerate overnight or until chilled in freezer 3 hours. Keep cold (freeze).
Sauce:
In blender puree 1 pkg (10 oz) frozen raspberries, thawed and drained. Stir in 1/3 C corn syrup.
To serve:
Spoon raspberry sauce on plate. Top with slice of chocolate truffle.
Honey baked bananas
(also known as, the easiest dessert ever!)
-contributed by Molly Franken
Cook Time: 15 minutes
Ingredients:
bananas
melted butter
brown sugar
cinnamon
honey
Preparation:
Grease bottom of shallow baking dish with butter. Peel bananas, halve lengthwise and place in a baking dish. Drizzle a generous amount of butter over bananas followed by a little honey, brown sugar, and cinnamon.
Bake at 325° for about ten minutes or until the butter begins to bubble. Bananas should be very soft. Serve with ice cream or chocolate.
(also known as, the easiest dessert ever!)
-contributed by Molly Franken
Cook Time: 15 minutes
Ingredients:
bananas
melted butter
brown sugar
cinnamon
honey
Preparation:
Grease bottom of shallow baking dish with butter. Peel bananas, halve lengthwise and place in a baking dish. Drizzle a generous amount of butter over bananas followed by a little honey, brown sugar, and cinnamon.
Bake at 325° for about ten minutes or until the butter begins to bubble. Bananas should be very soft. Serve with ice cream or chocolate.
Monday, June 8, 2009
"Molten" Flourless Chocolate Cupcakes
From: FoodNetwork.com: "Molten" Flourless Chocolate Cupcakes
Recipe courtesy Michael Chiarello
Cooking notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Entertaining Notes: You could serve this as a plated dessert by removing them from the paper and adding Warm Bananas.
Prep Time: 20 min
Cook Time: 45 min
Level: Intermediate
Serves: 12 (Mine ended up making more like 16, and the batter was really liquidy)
Directions
Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger (I used a mix of bittersweet Ghirardhelli & semi-sweet chocolate chips)
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise (I used Miracle Whip because that’s what was at home)
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt (I used Kosher)
Preheat the oven to 300 degrees F.
Line the cupcake pan with paper liners and spray the liners with vegetable spray.
Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
Printed from FoodNetwork.com
© 2009 Scripps Networks, LLC. All Rights Reserved
Recipe courtesy Michael Chiarello
Cooking notes: Be certain to add the chocolate chunks while the cakes are still quite hot from the oven otherwise the crust will form and you will damage the appearance. The mayonnaise is here to add moisture to the cake. You could omit it with out adjusting the recipe but it is has an amazing effect. Entertaining Notes: You could serve this as a plated dessert by removing them from the paper and adding Warm Bananas.
Prep Time: 20 min
Cook Time: 45 min
Level: Intermediate
Serves: 12 (Mine ended up making more like 16, and the batter was really liquidy)
Directions
Vegetable spray, for greasing liners
8 ounces bittersweet chocolate, preferably Scharffen Berger (I used a mix of bittersweet Ghirardhelli & semi-sweet chocolate chips)
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise (I used Miracle Whip because that’s what was at home)
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon gray salt (I used Kosher)
Preheat the oven to 300 degrees F.
Line the cupcake pan with paper liners and spray the liners with vegetable spray.
Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into roughly 1/2-inch pieces, set aside.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold them. Dust with powdered sugar and serve warm.
Printed from FoodNetwork.com
© 2009 Scripps Networks, LLC. All Rights Reserved
Sicilian Style Eggplant Risotto
Sicilian Style Eggplant Risotto
(From Shar - original posted w/ my notes on changes)
Prep Work on Eggplant
• 2 large eggplants
• Salt
Slice the eggplants lengthwise and sprinkle liberally on both sides of the slices with salt. Let them sit for at least an hour to draw out the bitter juices. Rinse them, and pat them dry with paper towels.
While the eggplant sits, make the Sauce:
Sauce:
• ¼ cup extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 ½ tbsp minced parsley
• 2 tbsp fresh basil leaves, chiffonade
• 16 oz whole canned San Marzano tomatoes, coarsely chopped (or use crushed tomatoes)
• Salt and Pepper to taste
While the eggplant sits, make the sauce. Heat the olive oil in a heavy saucepan over medium heat. Sauté the onion until soft, then add the parsley, 2 tbsp fresh basil, tomatoes, and salt and pepper to taste. Simmer over low heat for 25 minutes.
[Shar’s note: I skipped this whole step and used bottled spaghetti sauce instead of canned. I didn’t have to add any salt, but I did add onion, garlic, Italian seasoning, onion powder, parmesan, pepper, basil, and parsley to the simmering sauce]
Risotto:
• From the original recipe:
¼ c extra virgin olive oil [I used less than this and it was fine]
2 tbsp minced onion
2 cups Arborio rice
4-6 cups chicken [option: vegetable] stock, warm
¼ c grated caciocavello or aged provolone cheese
• Extras that I added:
1 tbsp garlic
1 grated carrot or minced bell pepper
Bullion cube
Parmesan cheese
Preheat oven to 425oF
Heat the stock in a saucepan. Once the stock heats, turn down the heat to a low to allow the stock stay warm. [Note: Add a bullion cube to the stock if available to increase the flavor. Also, use vegetable stock instead of chicken for a vegetarian dish].
For the risotto, heat the olive oil over medium high heat in a heavy sauté pan and sauté the minced onion for 2 minutes or until onion is slightly translucent.
[Note: If using carrot or bell pepper, add that to the pan around 1 min after the onions are added. If using garlic, add it around 1 minute before the rice is added].
Add the rice to the pan and sauté for a couple minutes until the rice starts to turn brown and smell nutty. Add the stock, ½ cup at a time, stirring frequently. Allow each addition of stock to be fully absorbed before adding the next one. When the rice is al dente (still has a little bit of a bite), remove it from the heat, stir in the provolone cheese [and optional parmesan], and season to taste with salt and pepper.
While the rice cooks, cook the eggplant….
Eggplant:
• Eggplant (Dried w/ paper towels from above)
• Flour for dredging [also can substitute cornstarch or rice flour if trying to stay gluten free; purpose of flour is to add color and crunch, and to help dry the eggplant further]
• Olive Oil for frying (Note: Grape seed oil has a higher smoke factor and can be used here)
Dredge the eggplant slices in flour, shaking off excess. Heat a large sauté pan over medium-high heat, and add ¼ cup of olive oil. Fry the eggplant slices in batches, until they are golden brown on both sides. Add more oil to the pan as needed. Drain the cooked eggplant on paper towels.
Putting it all together:
• Gather the cooked eggplant, risotto, and sauce
• ¾ - 1 cup caciocavallo or aged provolone cheese
• Parmesan cheese
• ¼ cup fresh basil leaves, chiffonade
Brush a large, shallow baking dish with oil (or spray w/ pam), and lay 1/3 of the eggplant slices over the bottom. Spread half of the risotto over the eggplant, then add half the sauce, half the cheeses, and some of the chiffonade (you can also just tear 4-5 leaves by hand if you don’t want to cut it). Add on top of that another layer of eggplant, remaining sauce and remaining basil. Top with rest of eggplant slices and cheeses.
[Shar’s notes: I used a huge lasagna pan, so I only had two full layers. My layers were: first eggplant, then risotto, then sauce, then basil, then cheeses, then eggplant again, etc]
[Note: If you want to make this ahead, cover the pan with aluminum foil and store up to two days at this point]
Bake for 15 – 30 minutes until heated through and top is browned.
[If stored in the fridge, let it warm for 30 minutes before putting it in the over to help heat it more gently]
(From Shar - original posted w/ my notes on changes)
Prep Work on Eggplant
• 2 large eggplants
• Salt
Slice the eggplants lengthwise and sprinkle liberally on both sides of the slices with salt. Let them sit for at least an hour to draw out the bitter juices. Rinse them, and pat them dry with paper towels.
While the eggplant sits, make the Sauce:
Sauce:
• ¼ cup extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 ½ tbsp minced parsley
• 2 tbsp fresh basil leaves, chiffonade
• 16 oz whole canned San Marzano tomatoes, coarsely chopped (or use crushed tomatoes)
• Salt and Pepper to taste
While the eggplant sits, make the sauce. Heat the olive oil in a heavy saucepan over medium heat. Sauté the onion until soft, then add the parsley, 2 tbsp fresh basil, tomatoes, and salt and pepper to taste. Simmer over low heat for 25 minutes.
[Shar’s note: I skipped this whole step and used bottled spaghetti sauce instead of canned. I didn’t have to add any salt, but I did add onion, garlic, Italian seasoning, onion powder, parmesan, pepper, basil, and parsley to the simmering sauce]
Risotto:
• From the original recipe:
¼ c extra virgin olive oil [I used less than this and it was fine]
2 tbsp minced onion
2 cups Arborio rice
4-6 cups chicken [option: vegetable] stock, warm
¼ c grated caciocavello or aged provolone cheese
• Extras that I added:
1 tbsp garlic
1 grated carrot or minced bell pepper
Bullion cube
Parmesan cheese
Preheat oven to 425oF
Heat the stock in a saucepan. Once the stock heats, turn down the heat to a low to allow the stock stay warm. [Note: Add a bullion cube to the stock if available to increase the flavor. Also, use vegetable stock instead of chicken for a vegetarian dish].
For the risotto, heat the olive oil over medium high heat in a heavy sauté pan and sauté the minced onion for 2 minutes or until onion is slightly translucent.
[Note: If using carrot or bell pepper, add that to the pan around 1 min after the onions are added. If using garlic, add it around 1 minute before the rice is added].
Add the rice to the pan and sauté for a couple minutes until the rice starts to turn brown and smell nutty. Add the stock, ½ cup at a time, stirring frequently. Allow each addition of stock to be fully absorbed before adding the next one. When the rice is al dente (still has a little bit of a bite), remove it from the heat, stir in the provolone cheese [and optional parmesan], and season to taste with salt and pepper.
While the rice cooks, cook the eggplant….
Eggplant:
• Eggplant (Dried w/ paper towels from above)
• Flour for dredging [also can substitute cornstarch or rice flour if trying to stay gluten free; purpose of flour is to add color and crunch, and to help dry the eggplant further]
• Olive Oil for frying (Note: Grape seed oil has a higher smoke factor and can be used here)
Dredge the eggplant slices in flour, shaking off excess. Heat a large sauté pan over medium-high heat, and add ¼ cup of olive oil. Fry the eggplant slices in batches, until they are golden brown on both sides. Add more oil to the pan as needed. Drain the cooked eggplant on paper towels.
Putting it all together:
• Gather the cooked eggplant, risotto, and sauce
• ¾ - 1 cup caciocavallo or aged provolone cheese
• Parmesan cheese
• ¼ cup fresh basil leaves, chiffonade
Brush a large, shallow baking dish with oil (or spray w/ pam), and lay 1/3 of the eggplant slices over the bottom. Spread half of the risotto over the eggplant, then add half the sauce, half the cheeses, and some of the chiffonade (you can also just tear 4-5 leaves by hand if you don’t want to cut it). Add on top of that another layer of eggplant, remaining sauce and remaining basil. Top with rest of eggplant slices and cheeses.
[Shar’s notes: I used a huge lasagna pan, so I only had two full layers. My layers were: first eggplant, then risotto, then sauce, then basil, then cheeses, then eggplant again, etc]
[Note: If you want to make this ahead, cover the pan with aluminum foil and store up to two days at this point]
Bake for 15 – 30 minutes until heated through and top is browned.
[If stored in the fridge, let it warm for 30 minutes before putting it in the over to help heat it more gently]
Turkey Meatloaf
this is a variation of a Rachel Ray recipe.
1 pound ground turkey (93% fat free)
1 medium onion chopped (a 12 ounce bag of frozen chopped onions works perfectly!)
1 large egg with a splash of milk
1 cup plain bread crumbs
2 tablespoons grill seasoning
1 cup smoky barbeque sauce
1/2 cup salsa (1/4 cup regular salsa with 1/4 cup chipotle salsa)
extra virgin olive oil/vegetable oil
-- can also add 1 chopped green pepper & 2 chopped celery stalks
preheat oven to 400 degrees
1) put ground turkey into a big bowl
2) add the chopped/food processed veggies to the meat in the bowl
3) add bread crumbs & grill seasoning to the meat bowl
4) beat the egg with a splash of milk & then add to the meat bowl
5) in a separate bowl, mix the salsa & the bbq sauce
6) pour 1/2 of the salsa/bbq sauce mixture into the meat bowl
7) brush the bottom/sides of a 9 by 13 baking pan with the veggie/olive oil to prevent sticking
8) using your hands, mix the meatloaf together in the big bowl
9) spread the meatloaf mixture into the baking pan
10) top the entire meatloaf with the remaining salsa/bbq sauce mixture
bake for 45 - 50 minutes. cut into pieces when done & serve.
1 pound ground turkey (93% fat free)
1 medium onion chopped (a 12 ounce bag of frozen chopped onions works perfectly!)
1 large egg with a splash of milk
1 cup plain bread crumbs
2 tablespoons grill seasoning
1 cup smoky barbeque sauce
1/2 cup salsa (1/4 cup regular salsa with 1/4 cup chipotle salsa)
extra virgin olive oil/vegetable oil
-- can also add 1 chopped green pepper & 2 chopped celery stalks
preheat oven to 400 degrees
1) put ground turkey into a big bowl
2) add the chopped/food processed veggies to the meat in the bowl
3) add bread crumbs & grill seasoning to the meat bowl
4) beat the egg with a splash of milk & then add to the meat bowl
5) in a separate bowl, mix the salsa & the bbq sauce
6) pour 1/2 of the salsa/bbq sauce mixture into the meat bowl
7) brush the bottom/sides of a 9 by 13 baking pan with the veggie/olive oil to prevent sticking
8) using your hands, mix the meatloaf together in the big bowl
9) spread the meatloaf mixture into the baking pan
10) top the entire meatloaf with the remaining salsa/bbq sauce mixture
bake for 45 - 50 minutes. cut into pieces when done & serve.
"Better than Sex" Chocolate Cake
Ingredients:
1 box Devil's Food Cake Mix (with Splenda if you want lower calorie)
10 oz. Diet Coke
1 egg white, OR 1/4 cup egg substitute (or egg beaters)
6 oz. FatFree Caramel ice cream topping
7 oz FatFree sweetened condensed milk
1cup Heath Bar bits
1 container Lite Cool Whip (again, can use “free”)
Directions:
Preheat oven to temperature stated on cake mix box. Grease a 9” x 13” baking dish.
In a large bowl, combine cake mix, egg substitute and diet soda.
Bake as directed on box. (Diet soda cake takes less time to bake than regular cake, so check after 20 minutes for doneness).
During the last few minutes of baking, place caramel and condensed milk in a saucepan. Heat over medium heat, stirring until smooth.
Take cake out of oven, and poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes.
When the cake is completely cooled:
Sprinkle 3/4c of the Heath bits over the cake, top with the Cool Whip. Add the rest of the heath bits on top for presentation.
Keep cool in fridge until ready to serve.
1 box Devil's Food Cake Mix (with Splenda if you want lower calorie)
10 oz. Diet Coke
1 egg white, OR 1/4 cup egg substitute (or egg beaters)
6 oz. FatFree Caramel ice cream topping
7 oz FatFree sweetened condensed milk
1cup Heath Bar bits
1 container Lite Cool Whip (again, can use “free”)
Directions:
Preheat oven to temperature stated on cake mix box. Grease a 9” x 13” baking dish.
In a large bowl, combine cake mix, egg substitute and diet soda.
Bake as directed on box. (Diet soda cake takes less time to bake than regular cake, so check after 20 minutes for doneness).
During the last few minutes of baking, place caramel and condensed milk in a saucepan. Heat over medium heat, stirring until smooth.
Take cake out of oven, and poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes.
When the cake is completely cooled:
Sprinkle 3/4c of the Heath bits over the cake, top with the Cool Whip. Add the rest of the heath bits on top for presentation.
Keep cool in fridge until ready to serve.
Jak's Sesame Chicken
Recipe from my friend Jak:
Prep the Chicken:
* 2 lbs chicken breasts
* flour
Cut chicken breasts into narrow strips, about 1/2 inch wide, 2 inches long or so. Lightly coat the chicken with flour by shaking together in a paper bag.
Now for the batter:
* 1 egg
* 2 tablespoon flour
* 2 tablespoon cornstarch
* 2 tablespoon water
* 1 teaspoon salt
* 2 teaspoon sesame oil
* 1/4 teaspoon baking soda
* 1 teaspoon finely ground white pepper
Mix all of the above in a large bowl to make the batter for the chicken. Throw in the chicken and mix until it is coated well. Stick in the Refrigerator for at least a half an hour or so.
[You can store this up to two days at this point... there's really no other way to make this ahead of time, unfortunately]
Mkae a Slurry:
* 1/2 cup water
* 1/4 cup cornstarch
Mix these together well to form a cornstarch slurry. Set aside.
The delicious sauce:
* 3/4 cup sugar
* 1 cup chicken broth
* 3/4 cup vinegar
* 2 teaspoons soy sauce
* 2 teaspoons hot chili oil
* 1 teaspoon sesame oil
* 3 cloves garlic, very finely chopped
Heat all of the above to boiling in your favorite sauce pan, then stir in the cornstarch slurry from above, and bring back to boiling, cooking until it is thickened, about 2 minutes. Remove from heat, and keep warm.
Back to the chicken:
* Vegetable Oil
Heat about 2 inches of oil in a wok to 350 degrees fahrenheit. Fry about 10 pieces of the battered chicken at a time for about 3 minutes. Remove with a slotted metal spoon and drain on a wire rack (place the rack in a baking pan to catch the oil). Repeat until all of the chicken has been fried.
Increase the temperature of the oil to 375 degrees fahrenheit. Fry the chicken again, about 1/3 of the batch at a time, for about 1 minute--they should be golden brown. Remove, drain, repeat until done.
The big finish:
* Sesame Seeds
Heat the sauce back to boiling. Place the chicken on a platter, pour the sauce over the chicken. Sprinkle liberally with sesame seeds. Serve over rice.
Serves 4.
Prep the Chicken:
* 2 lbs chicken breasts
* flour
Cut chicken breasts into narrow strips, about 1/2 inch wide, 2 inches long or so. Lightly coat the chicken with flour by shaking together in a paper bag.
Now for the batter:
* 1 egg
* 2 tablespoon flour
* 2 tablespoon cornstarch
* 2 tablespoon water
* 1 teaspoon salt
* 2 teaspoon sesame oil
* 1/4 teaspoon baking soda
* 1 teaspoon finely ground white pepper
Mix all of the above in a large bowl to make the batter for the chicken. Throw in the chicken and mix until it is coated well. Stick in the Refrigerator for at least a half an hour or so.
[You can store this up to two days at this point... there's really no other way to make this ahead of time, unfortunately]
Mkae a Slurry:
* 1/2 cup water
* 1/4 cup cornstarch
Mix these together well to form a cornstarch slurry. Set aside.
The delicious sauce:
* 3/4 cup sugar
* 1 cup chicken broth
* 3/4 cup vinegar
* 2 teaspoons soy sauce
* 2 teaspoons hot chili oil
* 1 teaspoon sesame oil
* 3 cloves garlic, very finely chopped
Heat all of the above to boiling in your favorite sauce pan, then stir in the cornstarch slurry from above, and bring back to boiling, cooking until it is thickened, about 2 minutes. Remove from heat, and keep warm.
Back to the chicken:
* Vegetable Oil
Heat about 2 inches of oil in a wok to 350 degrees fahrenheit. Fry about 10 pieces of the battered chicken at a time for about 3 minutes. Remove with a slotted metal spoon and drain on a wire rack (place the rack in a baking pan to catch the oil). Repeat until all of the chicken has been fried.
Increase the temperature of the oil to 375 degrees fahrenheit. Fry the chicken again, about 1/3 of the batch at a time, for about 1 minute--they should be golden brown. Remove, drain, repeat until done.
The big finish:
* Sesame Seeds
Heat the sauce back to boiling. Place the chicken on a platter, pour the sauce over the chicken. Sprinkle liberally with sesame seeds. Serve over rice.
Serves 4.
Saturday, June 6, 2009
Healthy Apple Pie
- contributed by Anita Kewalramani
* 1/4 cup apple juice
* 1/2 cup brown sugar (splenda)
* 4 tablespoons light butter (stick or tub) at room temperature
* 4 Gala or Granny Smith apples, peeled, cored and sliced
* 2 tablespoons cornstarch
* 2 refrigerated ready-made piecrusts
* 1 teaspoon cinnamon
Preheat oven to 350°F.
Combine apple juice, sugar, and butter in a bowl.
Add apples and cornstarch.
Place one piecrust in a 9" pie pan and fill with mixture.
Place the second piecrust on top of the filling.
Use a knife to cut small slits in the top crust.
Bake 55 minutes or until golden brown.
Sprinkle top with cinnamon.
* 1/4 cup apple juice
* 1/2 cup brown sugar (splenda)
* 4 tablespoons light butter (stick or tub) at room temperature
* 4 Gala or Granny Smith apples, peeled, cored and sliced
* 2 tablespoons cornstarch
* 2 refrigerated ready-made piecrusts
* 1 teaspoon cinnamon
Preheat oven to 350°F.
Combine apple juice, sugar, and butter in a bowl.
Add apples and cornstarch.
Place one piecrust in a 9" pie pan and fill with mixture.
Place the second piecrust on top of the filling.
Use a knife to cut small slits in the top crust.
Bake 55 minutes or until golden brown.
Sprinkle top with cinnamon.
Slow Cooker Pulled Pork
- contributed by Anita Kewalramani
3 lbs. boneless pork shoulder roast, well-trimmed
1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
PLACE pork in slow cooker.
MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.
COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving.
3 lbs. boneless pork shoulder roast, well-trimmed
1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
PLACE pork in slow cooker.
MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.
COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving.
Baked Mac & Cheese
- contributed by Anita Kewalramani
1 box deluxe mac & cheese (brand of your choice)
1 cup milk
1/3 cup sour cream (I use fat free)
½ cup shredded cheese
breadcrumbs (optional)
1. Make mac & cheese according to box directions
2. Add milk & sour cream to the pot
3. Place in baking pan
4. Sprinkle shredded cheese on top
5. Can sprinkle some breadcrumbs on for extra crunch
6. Bake in oven at 350 – 400 degrees until cheese on top is slightly browned
1 box deluxe mac & cheese (brand of your choice)
1 cup milk
1/3 cup sour cream (I use fat free)
½ cup shredded cheese
breadcrumbs (optional)
1. Make mac & cheese according to box directions
2. Add milk & sour cream to the pot
3. Place in baking pan
4. Sprinkle shredded cheese on top
5. Can sprinkle some breadcrumbs on for extra crunch
6. Bake in oven at 350 – 400 degrees until cheese on top is slightly browned
Hungarian Goulash
- contributed by Pete Hawkins
6 medium onions
3 cloves garlic
2.5 lbs stew beef
1/4 cup vegetable oil
5 tbs paprika
1 tsp dried marjoram
1 tsp dried thyme
1 tbs red wine vinegar
8-10 tbs water, plus more as needed
salt, freshly ground pepper, chili powder to taste
1. Peel and chop onions and garlic.
2. Cut the meat into 1.5 inch long strips
3. Heat oil over medium-high heat. Add the onions and saute until translucent and almost brown
4. Saute 3 tbs of paprika together with the onion, garlic, marjoram, and thyme. Then add the vinegar and water.
5. Add the meat, It's best not to stir it right away, so it can get a little color.
6.Add a bit of salt, pepper, and chili powder, stir, and turn down the heat to low. Put the lid on the pot and simmer. Keep the stew at a simmer, rather than a boil, for at least 1.5 hours.
7. Stir in the remaining 2 tbs paprika and let it cook with the meat for a short while. At this point, if necessary, barely cover the meat with water. After about 15 minutes of simmering, it should be done.
6 medium onions
3 cloves garlic
2.5 lbs stew beef
1/4 cup vegetable oil
5 tbs paprika
1 tsp dried marjoram
1 tsp dried thyme
1 tbs red wine vinegar
8-10 tbs water, plus more as needed
salt, freshly ground pepper, chili powder to taste
1. Peel and chop onions and garlic.
2. Cut the meat into 1.5 inch long strips
3. Heat oil over medium-high heat. Add the onions and saute until translucent and almost brown
4. Saute 3 tbs of paprika together with the onion, garlic, marjoram, and thyme. Then add the vinegar and water.
5. Add the meat, It's best not to stir it right away, so it can get a little color.
6.Add a bit of salt, pepper, and chili powder, stir, and turn down the heat to low. Put the lid on the pot and simmer. Keep the stew at a simmer, rather than a boil, for at least 1.5 hours.
7. Stir in the remaining 2 tbs paprika and let it cook with the meat for a short while. At this point, if necessary, barely cover the meat with water. After about 15 minutes of simmering, it should be done.
Texas Style Caviarilike Dip
- contributed by Brian Robinson
I do not have exact amounts – but the ingredients are:
Canned black beans
Canned corn
Chopped tomatoes
Lemon juice
Chopped onion
Cilantro
Chopped red pepper
Salt
Pepper
Avocado
I do not have exact amounts – but the ingredients are:
Canned black beans
Canned corn
Chopped tomatoes
Lemon juice
Chopped onion
Cilantro
Chopped red pepper
Salt
Pepper
Avocado
Pumpkin Spice Bars
- contributed by Stacey Hoebel
4 large eggs
2 c. sugar
1 c. vegetable oil
1 can (15 oz) pumpkin- not pumpkin pie mix!
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 c. raisins, if desired
Cream cheese frosting (I just used store-bought)
1/2 c. chopped walnuts
1. Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan, 15.5 x 10.5 x 1 inch, with shortening. A 9x13 inch pan also works.
2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and gloves. Stir in raisins. Spread in pan.
3. Bake 25 to 30 minutes or until light brown. Cool completely, about 2 hours. Frost with cream cheese frosting. Sprinkle with walnuts. Store covered in refrigerator.
4 large eggs
2 c. sugar
1 c. vegetable oil
1 can (15 oz) pumpkin- not pumpkin pie mix!
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 c. raisins, if desired
Cream cheese frosting (I just used store-bought)
1/2 c. chopped walnuts
1. Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan, 15.5 x 10.5 x 1 inch, with shortening. A 9x13 inch pan also works.
2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and gloves. Stir in raisins. Spread in pan.
3. Bake 25 to 30 minutes or until light brown. Cool completely, about 2 hours. Frost with cream cheese frosting. Sprinkle with walnuts. Store covered in refrigerator.
Emeril's Vegetarian Chili
- contributed by Stacey Hoebel
* 2 tablespoons canola oil
* 1 1/2 cups chopped yellow onions
* 1 cup chopped red bell peppers
* 2 tablespoons minced garlic
* 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
* 1 medium zucchini, stem ends trimmed and cut into small dice
* 2 cups fresh corn kernels (about 3 ears)
* 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
* 2 tablespoons chili powder
* 1 tablespooon ground cumin
* 1 1/4 teaspoons salt
* 1/4 teaspoon cayenne
* 4 large tomatoes, peeled, seeded and chopped
* 3 cups cooked black, pinto, or kidney beans, rinsed and drained
* 1 (15-ounce) can tomato sauce
* 1 cup vegetable stock, or water
* 1/4 cup chopped fresh cilantro leaves
Directions
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. Serve over macaroni or rice.
* 2 tablespoons canola oil
* 1 1/2 cups chopped yellow onions
* 1 cup chopped red bell peppers
* 2 tablespoons minced garlic
* 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
* 1 medium zucchini, stem ends trimmed and cut into small dice
* 2 cups fresh corn kernels (about 3 ears)
* 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
* 2 tablespoons chili powder
* 1 tablespooon ground cumin
* 1 1/4 teaspoons salt
* 1/4 teaspoon cayenne
* 4 large tomatoes, peeled, seeded and chopped
* 3 cups cooked black, pinto, or kidney beans, rinsed and drained
* 1 (15-ounce) can tomato sauce
* 1 cup vegetable stock, or water
* 1/4 cup chopped fresh cilantro leaves
Directions
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. Serve over macaroni or rice.
Meatball Style Burgers
- contributed by Frank & Shayna Massi
1-1.5 lbs chuck ground beef
Garlic (1-4 cloves depending on how much you like garlic) - minced
Weber best burger seasoning - use as much or little as you want. I use this in the mix and to coat the patties.
Worcestershire Sauce - 0-3 teaspoons
Salt
Pepper
1/2 cup - Breadcrumbs
1 - Egg
Mix all ingredients together and form burgers into patties (1/4-1/3 lb each). Sprinkle more Weber burger seasoning on both sides of the patties.
Grill 3-5 minutes on high or until done to desired wellness.
Options
- Eggs and breadcrumbs are optional, but if you use one of them, you have to use the other to balance the mix out. If it is too dry, add more egg. Too wet, add more breadcrumbs. These are what makes it "meatball-style."
- All other ingredients are optional and can be eyeballed or removed. I really just make it up as I go. Be creative and enjoy.
1-1.5 lbs chuck ground beef
Garlic (1-4 cloves depending on how much you like garlic) - minced
Weber best burger seasoning - use as much or little as you want. I use this in the mix and to coat the patties.
Worcestershire Sauce - 0-3 teaspoons
Salt
Pepper
1/2 cup - Breadcrumbs
1 - Egg
Mix all ingredients together and form burgers into patties (1/4-1/3 lb each). Sprinkle more Weber burger seasoning on both sides of the patties.
Grill 3-5 minutes on high or until done to desired wellness.
Options
- Eggs and breadcrumbs are optional, but if you use one of them, you have to use the other to balance the mix out. If it is too dry, add more egg. Too wet, add more breadcrumbs. These are what makes it "meatball-style."
- All other ingredients are optional and can be eyeballed or removed. I really just make it up as I go. Be creative and enjoy.
Tamarind Sauce
- contributed by Shar Puskala
½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
¼ cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt
Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste (add sugar or tamarind). The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.
Stays refrigerated for two weeks.
½ cup Tamarind pulp or Dried tamarind powder
½ cup Soft fresh dates
¼ cup Soft jaggery or Brown Sugar
1 teaspoon Red chili powder
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Salt
Blend all the chutney ingredients in a blender at medium high speed until smooth. Taste for sweetness and sourness according to your taste (add sugar or tamarind). The chutney should be more on the sweeter side than sour. Remove in a dipping dish. Keep refrigerated.
Stays refrigerated for two weeks.
Samosas
- contributed by Shar Puskala
For the Pastry
1 1/2 cups all purpose Flour
1/4th cup oil
1/8th cup water
Salt 1 teaspoon
Red Chili powder 1/4 th teaspoon
(Or use wanton/ egg roll wrappers, which is what I do)
For the filling
4 medium Potatoes, boiled and mashed coarsely
1/2 cup green Peas, cooked
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
A pinch of Asafoetida
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying
First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Then add the mashed potatoes and the peas. You may want to add more or less spices to taste (I tend to go a little heavier on the cumin, chili powder, and lemon, but it’s up to you).
Now put in all the masalas like the garam maslala, pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together
Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. then take one semi circle and fold it in a shape of cone .
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.
OR, follow the instructions on the egg roll wrapper
Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
Makes 8 samosas.
For the Pastry
1 1/2 cups all purpose Flour
1/4th cup oil
1/8th cup water
Salt 1 teaspoon
Red Chili powder 1/4 th teaspoon
(Or use wanton/ egg roll wrappers, which is what I do)
For the filling
4 medium Potatoes, boiled and mashed coarsely
1/2 cup green Peas, cooked
1/2 tsp Garam Masala
1/4 tsp Pepper
Salt to taste or 1 teaspoon
1/4 tsp Red chili powder
1 tsp Dry Mango Powder or Amchur
1/2 tsp Cumin powder
3 Tablespoons Oil
1/2 Cumin seeds
A pinch of Asafoetida
1 finely chopped Green Chili
1 teaspoon lemon juice
Oil for frying
First make the filling. Heat oil and season it with cumin seeds, Asafoetida or "Hing" and finely chopped green chilies. Then add the mashed potatoes and the peas. You may want to add more or less spices to taste (I tend to go a little heavier on the cumin, chili powder, and lemon, but it’s up to you).
Now put in all the masalas like the garam maslala, pepper, red chili powder, dry mango powder and cumin powder. Mix well and let it cook for 5-6 minutes covered. Add the lemon juice and mix well. Then remove and keep aside. Let it cool.
Now make the pastry. Mix the flour, water, oil, salt and red chili powder to make a stiff dough. Keep aside.
To put the Samosa together
Cut the pastry dough into 4 equal parts. Take a piece of one of the 4 parts the pastry dough. Roll it out into a round about 6 to 8 inches in diameter.
Cut it in two parts (like semi-circle). Moisten the straight edge with a finger dipped in water. then take one semi circle and fold it in a shape of cone .
Stuff about a tablespoon of the potatoes-peas mixture in that cone and seal the top edge with a drop of water on your finger and press the edges together. Make all the Samosas this way. Keep both the samosa and dough covered with a towel.
OR, follow the instructions on the egg roll wrapper
Heat oil and deep fry the Samosas. Fry 4 to 5 at a time for about 2 to 3 minutes turning once after 1 minute or Fry the samosa to a rich golden brown.
Makes 8 samosas.
Chicken Curry
- contributed by Shar Puskala
Ingredients (I pretty much eyeball the spices so… hopefully this is close)
* 1 Tbsp olive oil
* 2 tsp chili powder
* 1 green hot chili peppers
* 1 tsp ground cumin
* 2 tsp ground turmeric
* 1 Tbsp minced garlic
* 1 cup onion(s) – 2 medium onion or around ¾ of a large onion
* 15 oz canned diced tomatoes or 6 regular sized tomatoes
* 1 tbsp Garam masala, + a couple pinches for garnish
* 1 1/2 pound uncooked boneless, skinless chicken breast
* 1 1/2 cup water (adjust)
* 1/2 Tbsp Sugar or SPLENDA Sweetener (or whatever)
* Salt
* 1/4 cup fat-free half and half
Instructions
Heat oil in a deep skillet or heavy-bottomed stew pot. Add turmeric, chili powder, and green chili pepper (you can cut it and toss it in, or take out the seeds and ribs for a milder flavor. SUBS: leave it out entirely, use crushed red pepper flakes – whatever’s on hand – this will just flavor up the oil). Cook for around one minute to let the flavors infuse the oil and let the turmeric cook.
Add garlic and cook for until garlic starts to turn light brown (use a moderate heat to ensure the garlic doesn't burn). Add onions and cook until they start to brown and caramelize/ stir frequently.
Stir in the tomatoes and cumin. Cook tomatoes until they start to break down - around 5-10 minutes.
Add in chicken breast, diced into approx 1/2 in cubes. Stir to combine. Cook chicken breast until all the liquid that's drawn out of the chicken is dried up.
Stir in the garam masala. Then, add water to the skillet until the chicken is barely covered. Turn the heat on low. Cover and simmer the chicken until the chicken is completely tender (30 – 45 minutes or longer). Stir the chicken every 10 to 15 minutes. The longer it stews, the more the chicken/ tomatoes break down and the flavors combine.
Uncover the skillet. Stir in the sugar/ substitute. Salt to taste.
Keep at a low heat - Stir in the half and half. Cook until the half-and-half heats through - around 5 to 10 minutes more.
Top each serving with an extra sprinkle of garam masala just before serving.
NOTES/ VARIATIONS:
Serve with Rice, naan, or pita
Traditional way - with potato sticks on top
Substitutes for the half and half:
1) Light Coconut Milk
2) Coconut Milk
3) Light Whipping Cream
4) Milk (whole)
**You can leave out the milk entirely too – it tastes fine. If you don’t have any at home, don’t bother.
**I use a ¼ cup of cream, but a creamier stew will require more (I like a dark orangey look to the curry).
Traditional Parci variation: Leave out the milk/ cream and garam masala during cooking. Add chopped dried apricots to the pot around 5 minutes before removing from heat. Add a couple pinches of garam masala as garnish right before serving.
On spices: Above noted are my assumptions on what I use. Feel free to adjust the spices to taste.
Cumin = Smokey flavor
Red Chilies & Green Chili = heat
Turmeric = color (yellow)
Garam Masala = Spice blend that includes a combination of cloves, cinnamon, cardamom, coriander, cumin, bay leaves, curry leaves, nutmeg (mace), chilies, turmeric, pepper, ginger, etc, depending on brand (add a little, then if you like it, add more). I use what my mom makes or Indian food stores, but even Dominick’s or Jewels carries it (McCormick’s brand).
Splenda = to round out the heat and add a little bit of twist
Cream = to round out the heat/ texture
Ingredients (I pretty much eyeball the spices so… hopefully this is close)
* 1 Tbsp olive oil
* 2 tsp chili powder
* 1 green hot chili peppers
* 1 tsp ground cumin
* 2 tsp ground turmeric
* 1 Tbsp minced garlic
* 1 cup onion(s) – 2 medium onion or around ¾ of a large onion
* 15 oz canned diced tomatoes or 6 regular sized tomatoes
* 1 tbsp Garam masala, + a couple pinches for garnish
* 1 1/2 pound uncooked boneless, skinless chicken breast
* 1 1/2 cup water (adjust)
* 1/2 Tbsp Sugar or SPLENDA Sweetener (or whatever)
* Salt
* 1/4 cup fat-free half and half
Instructions
Heat oil in a deep skillet or heavy-bottomed stew pot. Add turmeric, chili powder, and green chili pepper (you can cut it and toss it in, or take out the seeds and ribs for a milder flavor. SUBS: leave it out entirely, use crushed red pepper flakes – whatever’s on hand – this will just flavor up the oil). Cook for around one minute to let the flavors infuse the oil and let the turmeric cook.
Add garlic and cook for until garlic starts to turn light brown (use a moderate heat to ensure the garlic doesn't burn). Add onions and cook until they start to brown and caramelize/ stir frequently.
Stir in the tomatoes and cumin. Cook tomatoes until they start to break down - around 5-10 minutes.
Add in chicken breast, diced into approx 1/2 in cubes. Stir to combine. Cook chicken breast until all the liquid that's drawn out of the chicken is dried up.
Stir in the garam masala. Then, add water to the skillet until the chicken is barely covered. Turn the heat on low. Cover and simmer the chicken until the chicken is completely tender (30 – 45 minutes or longer). Stir the chicken every 10 to 15 minutes. The longer it stews, the more the chicken/ tomatoes break down and the flavors combine.
Uncover the skillet. Stir in the sugar/ substitute. Salt to taste.
Keep at a low heat - Stir in the half and half. Cook until the half-and-half heats through - around 5 to 10 minutes more.
Top each serving with an extra sprinkle of garam masala just before serving.
NOTES/ VARIATIONS:
Serve with Rice, naan, or pita
Traditional way - with potato sticks on top
Substitutes for the half and half:
1) Light Coconut Milk
2) Coconut Milk
3) Light Whipping Cream
4) Milk (whole)
**You can leave out the milk entirely too – it tastes fine. If you don’t have any at home, don’t bother.
**I use a ¼ cup of cream, but a creamier stew will require more (I like a dark orangey look to the curry).
Traditional Parci variation: Leave out the milk/ cream and garam masala during cooking. Add chopped dried apricots to the pot around 5 minutes before removing from heat. Add a couple pinches of garam masala as garnish right before serving.
On spices: Above noted are my assumptions on what I use. Feel free to adjust the spices to taste.
Cumin = Smokey flavor
Red Chilies & Green Chili = heat
Turmeric = color (yellow)
Garam Masala = Spice blend that includes a combination of cloves, cinnamon, cardamom, coriander, cumin, bay leaves, curry leaves, nutmeg (mace), chilies, turmeric, pepper, ginger, etc, depending on brand (add a little, then if you like it, add more). I use what my mom makes or Indian food stores, but even Dominick’s or Jewels carries it (McCormick’s brand).
Splenda = to round out the heat and add a little bit of twist
Cream = to round out the heat/ texture
Friday, June 5, 2009
Bhindi/Okra
- contributed by Shar Puskala
Ingredients:
•Couple handfuls of fresh okra, cut into pieces OR 1 cup of frozen okra
•1 small onion, finely chopped
•salt to taste
To Prepare:
In a medium frying pan, add oil to coat the botom.
Add the onions until golden
Add okra; don’t let the pan overcrowd.
Add salt to taste
Stir frequently
You can cover, but watch it carefully. You want the okra to be crsipy, not soggy. So don’t leave it covered for too long
The dish is done when okra is crispy and salted well
Serve with rice
Ingredients:
•Couple handfuls of fresh okra, cut into pieces OR 1 cup of frozen okra
•1 small onion, finely chopped
•salt to taste
To Prepare:
In a medium frying pan, add oil to coat the botom.
Add the onions until golden
Add okra; don’t let the pan overcrowd.
Add salt to taste
Stir frequently
You can cover, but watch it carefully. You want the okra to be crsipy, not soggy. So don’t leave it covered for too long
The dish is done when okra is crispy and salted well
Serve with rice
Channa Masala
- contributed by Shar Puskala
Ingredients:
•2 can garbanzo beans
•1-2 roma tomatoes (or ½ 14.5 oz can of diced tomatoes)
•1 teaspoon grated garlic
•1 teaspoon grated ginger (around ½ fresh inch)
•1 green chili
•1 medium yellow onion
•2-3 coriander leaves
•1/2 teaspoon turmeric
•1/2 teaspoon garam masala
To Prepare:
- Cut onion into a fine chop and set aside
- Cut the green chili and set it aside
- Puree the tomatoes. If you do not have a processor, cut the tomatoes in half and microwave them to make them soft. Then chop them.
- Heat oil in a saucepan and fry the onions until they are translucent. Add the chili and stir well. Add the turmeric to add some color, and stir. Add a little bit of salt. Add the tomatoes and stir well.
- Drain the garbanzo beans, but keep some of the can liquid.
- Add the beans to the saucepan along with the garam masala, grated ginger and garlic.
- Stir all and add more salt to taste. You can add some chili powder if you would like.
- Add the coriander leaves.
- Cover and let sit for 5-8 minutes stirring every few minutes. You want the sauce to thicken. If the sauce isn’t getting thicker, you can mash some of the beans to help thicken the sauce or add 1tsp of corn starch.
Ingredients:
•2 can garbanzo beans
•1-2 roma tomatoes (or ½ 14.5 oz can of diced tomatoes)
•1 teaspoon grated garlic
•1 teaspoon grated ginger (around ½ fresh inch)
•1 green chili
•1 medium yellow onion
•2-3 coriander leaves
•1/2 teaspoon turmeric
•1/2 teaspoon garam masala
To Prepare:
- Cut onion into a fine chop and set aside
- Cut the green chili and set it aside
- Puree the tomatoes. If you do not have a processor, cut the tomatoes in half and microwave them to make them soft. Then chop them.
- Heat oil in a saucepan and fry the onions until they are translucent. Add the chili and stir well. Add the turmeric to add some color, and stir. Add a little bit of salt. Add the tomatoes and stir well.
- Drain the garbanzo beans, but keep some of the can liquid.
- Add the beans to the saucepan along with the garam masala, grated ginger and garlic.
- Stir all and add more salt to taste. You can add some chili powder if you would like.
- Add the coriander leaves.
- Cover and let sit for 5-8 minutes stirring every few minutes. You want the sauce to thicken. If the sauce isn’t getting thicker, you can mash some of the beans to help thicken the sauce or add 1tsp of corn starch.
Taco Bake
- contributed by Katheryn Premo/Louis Mingione
(I always double it and put it in a 13 x 9 pan, but the recipe as is, is great for 1-2 people. I quadrupled it for Monday Funday.)
* 1 lb. lean ground beef
* 1 small onion chopped (I often skip this)
* 1/2 tsp. garlic powder
* 1 envelope (1.25 oz.) taco seasoning mix
* 1 can (8 oz.) tomato sauce
* 2 cups crushed tortilla chips
* 1 cup sour cream
* 1 cup cottage cheese
* 2 cups shredded chedder or Monterey Jack cheese
Preheat oven to 350 degrees. In large skillet brown ground beef; drain fat. Add onion, garlic powder, taco seasoning, and tomato sauce. Mix and set aside. In medium-sized bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in bottom of 2 1/2 quart casserole dish that has been coated with non-stick spray (I never do the non-stick spray and it's still easy to get out of the pan). Add enough meat mixture to cover the chips, then cover the meat mixture with half the sour cream mixture. Sprinkle with half the shredded cheese. Repeat layers. Bake uncovered for 30-35 minutes until cheese is melted and casserole is heated through. Makes 4 servings.
Enjoy!!!
(I always double it and put it in a 13 x 9 pan, but the recipe as is, is great for 1-2 people. I quadrupled it for Monday Funday.)
* 1 lb. lean ground beef
* 1 small onion chopped (I often skip this)
* 1/2 tsp. garlic powder
* 1 envelope (1.25 oz.) taco seasoning mix
* 1 can (8 oz.) tomato sauce
* 2 cups crushed tortilla chips
* 1 cup sour cream
* 1 cup cottage cheese
* 2 cups shredded chedder or Monterey Jack cheese
Preheat oven to 350 degrees. In large skillet brown ground beef; drain fat. Add onion, garlic powder, taco seasoning, and tomato sauce. Mix and set aside. In medium-sized bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in bottom of 2 1/2 quart casserole dish that has been coated with non-stick spray (I never do the non-stick spray and it's still easy to get out of the pan). Add enough meat mixture to cover the chips, then cover the meat mixture with half the sour cream mixture. Sprinkle with half the shredded cheese. Repeat layers. Bake uncovered for 30-35 minutes until cheese is melted and casserole is heated through. Makes 4 servings.
Enjoy!!!
Super Simple Spaghetti & Meatballs
- contributed by Thea McSweeney
1 Jug of Tomato juice (like Cambellls)
1-2 small cans of tomato paste
2 tomato paste cans of water
1 tsp each of sugar, salt, garlic salt
Meatballs
1lb ground beef mixed with 1 egg, 1/8 cup milk, 1 tsp sugar/salt/garlic salt
1/8 cup of Cream of Wheat/Rice (add more if needed)
Make meatballs and put in sauce
1 Jug of Tomato juice (like Cambellls)
1-2 small cans of tomato paste
2 tomato paste cans of water
1 tsp each of sugar, salt, garlic salt
Meatballs
1lb ground beef mixed with 1 egg, 1/8 cup milk, 1 tsp sugar/salt/garlic salt
1/8 cup of Cream of Wheat/Rice (add more if needed)
Make meatballs and put in sauce
Peanut Butter Creams
- contributed by Griffin Strole
1 egg
2 cups powdered sugar
1/2 t salt
1/2 t vanilla
1/3 c creamy peanut butter
1 T soft butter
3/4 c chopped salted peanuts
Beat egg slightly in small mixer bowl.
Beat in 1 cup powdered sugar, along with salt, vanilla, peanut butter, then remaining sugar. If necessary, add more powdered sugar to make firm enough to shape into 1" balls. Roll in peanuts, refrigerate at least 40 minutes before serving. makes ~ 3 dozen.
1 egg
2 cups powdered sugar
1/2 t salt
1/2 t vanilla
1/3 c creamy peanut butter
1 T soft butter
3/4 c chopped salted peanuts
Beat egg slightly in small mixer bowl.
Beat in 1 cup powdered sugar, along with salt, vanilla, peanut butter, then remaining sugar. If necessary, add more powdered sugar to make firm enough to shape into 1" balls. Roll in peanuts, refrigerate at least 40 minutes before serving. makes ~ 3 dozen.
Hot Fudge Cake
- contributed by Griffin Strole
Heat the oven to 350°F
Mix in medium bowl:
1 c flour
3/4 c sugar
2 T cocoa
2 t. baking powder
1/4 t. salt
Stir in until smooth:
1/2 c. milk
2 T vegetable oil
1 t. vanilla
Spread in UNgreased 9" square baking pan.
Combine 1 cup brown sugar and 4 T cocoa, and sprinkle over batter in pan.
Pour 1 and 3/4 cup hot water over all, DO NOT STIR.
Bake @ 350°F for 35-40 min. Serve warm with ice cream or whipped cream.
Heat the oven to 350°F
Mix in medium bowl:
1 c flour
3/4 c sugar
2 T cocoa
2 t. baking powder
1/4 t. salt
Stir in until smooth:
1/2 c. milk
2 T vegetable oil
1 t. vanilla
Spread in UNgreased 9" square baking pan.
Combine 1 cup brown sugar and 4 T cocoa, and sprinkle over batter in pan.
Pour 1 and 3/4 cup hot water over all, DO NOT STIR.
Bake @ 350°F for 35-40 min. Serve warm with ice cream or whipped cream.
Turkey Sausage Risotto
a yummy dinner cooked by Griffin Strole
Saute:
1-1.5 lb sausage
1-2 cups mushrooms
2 cloves chopped garlic
Add 3-4 c Risotto (or any short-grain rice)
Slowly add 4 c chicken broth and 4 c water as rice absorbs it
As the rice is cooking, blanch 3/4-1 lb asparagus, add after finished adding water,
then add:
1/2 cup white wine
Add 1 can artichoke hearts
salt, pepper, thyme, and rosemary to taste
Shred 1-2 cups Asiago cheese and top immediately before serving.
Saute:
1-1.5 lb sausage
1-2 cups mushrooms
2 cloves chopped garlic
Add 3-4 c Risotto (or any short-grain rice)
Slowly add 4 c chicken broth and 4 c water as rice absorbs it
As the rice is cooking, blanch 3/4-1 lb asparagus, add after finished adding water,
then add:
1/2 cup white wine
Add 1 can artichoke hearts
salt, pepper, thyme, and rosemary to taste
Shred 1-2 cups Asiago cheese and top immediately before serving.
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