(Can be served warm or at room temp. Can be made a day ahead, just refrigerate fully cooked chicken and wait till convenient to combine with the hot glaze. Serves 4-6)
Raspberry Glaze
½ cup seedless raspberry jam
1 T red wine vinegar
1 T soy sauce
1 t grated fresh ginger
2 cloves garlic minced
½ t dried rosemary
salt & pepper
Note: I generally double the glaze
Chicken
Chicken breast tenderloins (package of 8-10)
(Note: packages of breast tenderloins, the smaller portion of a full ½ breast, are not available in all groceries. Because they are smaller and more uniform in size than full breasts, they cook quickly and are very easy to use in this recipe. You can use 3-4 full breasts, just cut into smaller strips or spend more time sautéing so that they are cooked through.)
Vegetable oil
Butter
Box of cous cous
Fresh raspberries for garnish
1) Wisk the glaze ingredients together and set aside.
2) In skillet heat a couple T veg. oil over high heat and add equal amount of butter
3) Place tenderloins in skillet and sauté over high heat on each side for 1-2 minutes till opaque & slightly browned, but not cooked through. Remove to plate.
4) Pour the glaze into the hot skillet, reduce heat slightly and cook, stirring to incorporate the bits of chicken left behind. When the glaze is slightly reduced (a few minutes) return chicken to skillet, raise heat and finish cooking (about 3 min. for tenderloins, longer for full breasts), turning to coat with glaze.
5) Turn off heat under skillet and let rest
6) Cook 1 box cous cous
7) Arrange cous cous in center of platter, arrange chicken around edge, pour glaze over all, garnish with fresh raspberries and enjoy!
Wednesday, February 13, 2008
Thai Chicken Curry
(Serves 3-4)
1 teaspoon from 4 oz jar Thai Kitchen brand red curry paste
1 can Thai Kitchen coconut milk
3 T fish sauce
3 chicken breasts, cut into bite-sized pieces
bunch of basil or mint leaves
small onion, chopped
small bunch broccoli
2 T brown sugar
½-1 cup chicken stock
2 T olive oil
cooked rice
Garnish options
½ chopped salted peanut
slivered red pepper
chopped scallions
In medium frying pan (with relatively straight & high sides) or a large sauce pan,
Heat 2 T oil
Add onion and sauté till translucent, about 5-7 minutes
Add 1 t curry paste and mix for 1-2 minutes to bring out flavor of paste
Add 1 can coconut milk and stir to incorporate, simmer for 5 minutes
Add fish sauce, brown sugar, basil or mint leaves, chicken stock, chicken, and broccoli and simmer 10-15 minutes.
Serve over rice and garnish
1 teaspoon from 4 oz jar Thai Kitchen brand red curry paste
1 can Thai Kitchen coconut milk
3 T fish sauce
3 chicken breasts, cut into bite-sized pieces
bunch of basil or mint leaves
small onion, chopped
small bunch broccoli
2 T brown sugar
½-1 cup chicken stock
2 T olive oil
cooked rice
Garnish options
½ chopped salted peanut
slivered red pepper
chopped scallions
In medium frying pan (with relatively straight & high sides) or a large sauce pan,
Heat 2 T oil
Add onion and sauté till translucent, about 5-7 minutes
Add 1 t curry paste and mix for 1-2 minutes to bring out flavor of paste
Add 1 can coconut milk and stir to incorporate, simmer for 5 minutes
Add fish sauce, brown sugar, basil or mint leaves, chicken stock, chicken, and broccoli and simmer 10-15 minutes.
Serve over rice and garnish
Monday, February 11, 2008
Beer Bread
3 c flour
1 tbsp baking powder
1 tsp salt
1/4 c sugar
12 oz. beer
1/4 c oil
Mix together. Bake at 375 degrees for one hour.
1 tbsp baking powder
1 tsp salt
1/4 c sugar
12 oz. beer
1/4 c oil
Mix together. Bake at 375 degrees for one hour.
Wednesday, February 6, 2008
Braised chicken with carrot juice and apricots
8 chicken breast with skin (skin keeps moisture in while cooking)
Kosher salt and freshly ground black pepper
2 TBSP vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 cups carrot juice
3/4 cups low salt chicken broth
1/2 lb. apricots (prunes or dates also work)
2 TBSP lemon juice
2 TBSP chopped fresh cilantro
preheat oven to 350.
Combine all ingredients above (except oil, onion, and cilantro) for marinade. Salt and peper chicken breasts before placing them in the marinade. Marinate chicken for at least 3 hours and preferably over night. In oven proof saute pan with a lid, heat the oil over medium-high heat until very hot. Take chicken pieces out of marinade and cook in saute pan until deeply browned, about 5 minutes. Turn pieces over and cook an additional 3-5 minutes. In a separate saute pan cook onions until tender. Remove onions from heat and add chicken to onions along with marinade left over. Place oven proof saute pan in oven (cooked chicken, onions and marinade should be in saute pan. this includes dried fruit). Cook covered in oven for approximately 40-45 minutes. Stir occasionally.
Serve with marinade (make sure everyone gets some onions and apricots) drissled on top and garnish with cilantro.
Kosher salt and freshly ground black pepper
2 TBSP vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 cups carrot juice
3/4 cups low salt chicken broth
1/2 lb. apricots (prunes or dates also work)
2 TBSP lemon juice
2 TBSP chopped fresh cilantro
preheat oven to 350.
Combine all ingredients above (except oil, onion, and cilantro) for marinade. Salt and peper chicken breasts before placing them in the marinade. Marinate chicken for at least 3 hours and preferably over night. In oven proof saute pan with a lid, heat the oil over medium-high heat until very hot. Take chicken pieces out of marinade and cook in saute pan until deeply browned, about 5 minutes. Turn pieces over and cook an additional 3-5 minutes. In a separate saute pan cook onions until tender. Remove onions from heat and add chicken to onions along with marinade left over. Place oven proof saute pan in oven (cooked chicken, onions and marinade should be in saute pan. this includes dried fruit). Cook covered in oven for approximately 40-45 minutes. Stir occasionally.
Serve with marinade (make sure everyone gets some onions and apricots) drissled on top and garnish with cilantro.
Monster cookies
1 cup white flour
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp fresh ginger (or powdered)
1 tsp cinnamon
1/2 tsp cloves
1/4 cup canola oil
1/3 cup molasses, light
1/2 cup raw sugar
2 eggs
1 tsp vanilla extract
Other additions for increased utles: chopped nuts (any kind), dried fruit, oats, dark chocolate, natural peanut butter, etc.
Preheat oven to 375
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl stir together flours, baking powder, baking soda, ginger, cinnamon, cloves (and any other dry ingredients). set aside.
In a large mixing bowl, beat together oil, molasses, sugar, eggs and vanilla extract. Add dry ingredients to wet ingredients gradually and continue stirring mixture. Batter will be stiff.
cook immediately or freeze to save for later. Bake for 10 minutes or until lightly browned. Either make balls of dough for cookies or sheet cookies depending on preference and time.
Note: depending on how much extra dry ingredients are added, more wet ingredients will be needed....can add more oil, molasses, eggs, etc. to achieve correct consistency.
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp fresh ginger (or powdered)
1 tsp cinnamon
1/2 tsp cloves
1/4 cup canola oil
1/3 cup molasses, light
1/2 cup raw sugar
2 eggs
1 tsp vanilla extract
Other additions for increased utles: chopped nuts (any kind), dried fruit, oats, dark chocolate, natural peanut butter, etc.
Preheat oven to 375
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl stir together flours, baking powder, baking soda, ginger, cinnamon, cloves (and any other dry ingredients). set aside.
In a large mixing bowl, beat together oil, molasses, sugar, eggs and vanilla extract. Add dry ingredients to wet ingredients gradually and continue stirring mixture. Batter will be stiff.
cook immediately or freeze to save for later. Bake for 10 minutes or until lightly browned. Either make balls of dough for cookies or sheet cookies depending on preference and time.
Note: depending on how much extra dry ingredients are added, more wet ingredients will be needed....can add more oil, molasses, eggs, etc. to achieve correct consistency.
Three Bean Salad
(Yields 8-10 servings)
4 cups dry beans, soaked
6 TBSP olive oil
1 TBSP minced garlic
3-4 TBSP lime juice
6-8 TBSP white wine vinegar
honey
cilantro
1 1/2 tsp. salt
lots black pepper
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup very finely minced red onion
up to 1 cup (packed) finely minced cilantro
1 small red pepper, minced
Optional: small amount of minced cucumber, tomatoes, sieved hardboiled eggs
1) cook presoaked beans according to package instructions. the goal is perfectly tender, distinct little morsels
2) combine oil, garlic, lime juice, vinegar, honey, cilantro, salt, pepper in blender for vinagrette (adjust taste to personal preference)
3) trim the tips of green beans, and steam until tender (5-8 minutes, or to your preference). refrsh under cold running water and drain well.
4) drain the cooked beans and add them, still hot, to the bowl with dressing. add remaining ingredients and mix well. let marinate for at least 2-3 hours (even longer is better).
5) serve cold or at room temperature, garnish with cherry tomatoes and, if desired, sieved hardboiled eggs.
4 cups dry beans, soaked
6 TBSP olive oil
1 TBSP minced garlic
3-4 TBSP lime juice
6-8 TBSP white wine vinegar
honey
cilantro
1 1/2 tsp. salt
lots black pepper
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup very finely minced red onion
up to 1 cup (packed) finely minced cilantro
1 small red pepper, minced
Optional: small amount of minced cucumber, tomatoes, sieved hardboiled eggs
1) cook presoaked beans according to package instructions. the goal is perfectly tender, distinct little morsels
2) combine oil, garlic, lime juice, vinegar, honey, cilantro, salt, pepper in blender for vinagrette (adjust taste to personal preference)
3) trim the tips of green beans, and steam until tender (5-8 minutes, or to your preference). refrsh under cold running water and drain well.
4) drain the cooked beans and add them, still hot, to the bowl with dressing. add remaining ingredients and mix well. let marinate for at least 2-3 hours (even longer is better).
5) serve cold or at room temperature, garnish with cherry tomatoes and, if desired, sieved hardboiled eggs.
Tuesday, February 5, 2008
Cranberry Walnut Oatmeal Cookies
These cookies were originally inspired by a gift in which my friend gave me a jar filled with these ingredients. So I will put the ingredients for the jar first, then the baking instructions. I also made the dough and refrigerated it for 2 days before they were baked (Ali asked that I include that in the instructions).
1/3 cup sugar
1/3 cup packed light brown sugar
1/2 cup flour
1/2 tsp. baking soda
1 cup quick cooking oats
1/2 cup dried cranberries
1 cup coursely chopped walnuts
1/2 cup chopped dates
Instructions for jar:
1. Pour sugar into 1 qt. jar and smooth over.
2. Spoon brown sugar over suar and pack down firmly but evenly.
3. Spoon flour and baking soda over brown sugar and press down.
4. Pour in oats, then place cranberries on oats.
5. Place walnuts over cranberries and press down.
6. Add dates over walnuts and place lid on jar to close.
Baking instructions:
1/3 cup canola oil
1 egg
1/2 tsp. vanilla
1. Preheat oven to 350. Empty contents of jar into large mixing bowl.
2. Add oil, egg and vanilla.
3. Hand mix until dough is thoroughly blended. (This is where I refrigerated for 1-2 dys.)
4. Place heaping teaspoonfuls of dough onto ungreased cookie sheet.
5. Bake for 12 to 14 minutes or until edges are lightly browned.
Makes 3-3.5 doz.
1/3 cup sugar
1/3 cup packed light brown sugar
1/2 cup flour
1/2 tsp. baking soda
1 cup quick cooking oats
1/2 cup dried cranberries
1 cup coursely chopped walnuts
1/2 cup chopped dates
Instructions for jar:
1. Pour sugar into 1 qt. jar and smooth over.
2. Spoon brown sugar over suar and pack down firmly but evenly.
3. Spoon flour and baking soda over brown sugar and press down.
4. Pour in oats, then place cranberries on oats.
5. Place walnuts over cranberries and press down.
6. Add dates over walnuts and place lid on jar to close.
Baking instructions:
1/3 cup canola oil
1 egg
1/2 tsp. vanilla
1. Preheat oven to 350. Empty contents of jar into large mixing bowl.
2. Add oil, egg and vanilla.
3. Hand mix until dough is thoroughly blended. (This is where I refrigerated for 1-2 dys.)
4. Place heaping teaspoonfuls of dough onto ungreased cookie sheet.
5. Bake for 12 to 14 minutes or until edges are lightly browned.
Makes 3-3.5 doz.
Monday, February 4, 2008
Ribolitta
(serves 20-24)
3 med. red onions, chopped
2 C chopped carrots
2 C chopped celery
6 garlic cloves, finely chopped
2 C dry red wine
1 can (28 oz.) diced tomatoes in juice
3 quarts meat stock
1 lb. red cabbage, cut into 1/2 in. pieces
1 lb. green cabbage, cut into 1/2 in. pieces
1.5 lbs. russet (baking) potatoes
2 bay leaves
1 tsp dried oregano
1/2 tsp crushed hot red pepper
1.25 lbs. zucchini, cut into 1/2 in. dice
1 lb. cauliflower, coarsely chopped
1 large bunch of swiss chard well rinsed, leaves and stems cut into 1 in. pieces
1 large bunch kale, coarsely shredded
2 C cooked cannellini beans
coarse salt and freshly ground pepper
8 oz. Italian bread, day old or left to dry out
freshly grated Parmesan cheese
1) In a very large soup pot cook the red onions in olive oil, covered, over moderate heat for 3 min. Add the carrots, celery, and garlic and continue to cook covered, stirring occasionally, until all the vegetables are softened and the onions are lightly colored, 7-10 min. longer.
2) Add the wine and the tomatoes with their juices. Add the meat stock and bring to a boil. Add the red and green cabbage, potatoes, bay leaves, oregano and hot pepper.Reduce the heat to moderately low and simmer, partially covered, for 30 min.
3) Add the zucchini, cauliflower, swiss chard, kale and beans. Season with salt and pepper. Simmer, partially covered 1.5-2 hours, adding 1 or 2 cups of water if needed. The soup should be thick but have plenty of liquid to cook in. Ad this point, the vegetables should be broken down into a very coarse puree, with some larger pieces probably still intact. (The recipe can be made up to this point at least 3 days in advange. It is best made a day in advance, cooled completely, and refrigerated.
4) Before serving, reheat the soup and tear or crumble the bread into the pot. Season with additional salt and pepper to taste. Simmer, uncovered, for about 30 minutes or until the bread has blended into the soup and vegetables are so broken down they are almost unrecognizable. The mixture will be as thick as porridge.
5) Ladle the ribolitta into big soup plates and pass the Parmesan cheese.
3 med. red onions, chopped
2 C chopped carrots
2 C chopped celery
6 garlic cloves, finely chopped
2 C dry red wine
1 can (28 oz.) diced tomatoes in juice
3 quarts meat stock
1 lb. red cabbage, cut into 1/2 in. pieces
1 lb. green cabbage, cut into 1/2 in. pieces
1.5 lbs. russet (baking) potatoes
2 bay leaves
1 tsp dried oregano
1/2 tsp crushed hot red pepper
1.25 lbs. zucchini, cut into 1/2 in. dice
1 lb. cauliflower, coarsely chopped
1 large bunch of swiss chard well rinsed, leaves and stems cut into 1 in. pieces
1 large bunch kale, coarsely shredded
2 C cooked cannellini beans
coarse salt and freshly ground pepper
8 oz. Italian bread, day old or left to dry out
freshly grated Parmesan cheese
1) In a very large soup pot cook the red onions in olive oil, covered, over moderate heat for 3 min. Add the carrots, celery, and garlic and continue to cook covered, stirring occasionally, until all the vegetables are softened and the onions are lightly colored, 7-10 min. longer.
2) Add the wine and the tomatoes with their juices. Add the meat stock and bring to a boil. Add the red and green cabbage, potatoes, bay leaves, oregano and hot pepper.Reduce the heat to moderately low and simmer, partially covered, for 30 min.
3) Add the zucchini, cauliflower, swiss chard, kale and beans. Season with salt and pepper. Simmer, partially covered 1.5-2 hours, adding 1 or 2 cups of water if needed. The soup should be thick but have plenty of liquid to cook in. Ad this point, the vegetables should be broken down into a very coarse puree, with some larger pieces probably still intact. (The recipe can be made up to this point at least 3 days in advange. It is best made a day in advance, cooled completely, and refrigerated.
4) Before serving, reheat the soup and tear or crumble the bread into the pot. Season with additional salt and pepper to taste. Simmer, uncovered, for about 30 minutes or until the bread has blended into the soup and vegetables are so broken down they are almost unrecognizable. The mixture will be as thick as porridge.
5) Ladle the ribolitta into big soup plates and pass the Parmesan cheese.
Pears Poached in Red Wine
6 C dry red wine
1 C sugar
2 tbsp fresh lemon juice
3 cinnamon sticks
2 bay leaves
2 whole cloves
1 tsp black peppercorns
12 pears
creme fraiche
dark semi-sweet chocolate for garnish
1) In a large enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, cinnamon sticks, bay leaves, cloves, and peppercorns. Bring to a simmer, reduce heat to low, and let steep for 10 minutes.
2) Peel the pears, leaving the stems intact. Place the pears in the simmering syrup and poach for 20-30 min, or until they are just tender but still firm. If they don't all fit, do them in 2 batches, but return all the pears to the syrup for cooling. Let the fruit cool in the syrup for several hours or overnight.
3) The next day, remove the pears; cut them in half and scoop out the cores. Place in individual dessert dishes. Strain the syrup, return it to the pan and boil until reduced by about one third. Let the syrup cool, then pour over the pears. Serve chilled. Garnish with a dollop of creme fraiche and chocolate shavings.
1 C sugar
2 tbsp fresh lemon juice
3 cinnamon sticks
2 bay leaves
2 whole cloves
1 tsp black peppercorns
12 pears
creme fraiche
dark semi-sweet chocolate for garnish
1) In a large enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, cinnamon sticks, bay leaves, cloves, and peppercorns. Bring to a simmer, reduce heat to low, and let steep for 10 minutes.
2) Peel the pears, leaving the stems intact. Place the pears in the simmering syrup and poach for 20-30 min, or until they are just tender but still firm. If they don't all fit, do them in 2 batches, but return all the pears to the syrup for cooling. Let the fruit cool in the syrup for several hours or overnight.
3) The next day, remove the pears; cut them in half and scoop out the cores. Place in individual dessert dishes. Strain the syrup, return it to the pan and boil until reduced by about one third. Let the syrup cool, then pour over the pears. Serve chilled. Garnish with a dollop of creme fraiche and chocolate shavings.
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