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Remember Joe's "jumping up and down" recipes? Let's start that again!
- Thread starter sandi-in-hawaii
- Start date
richard-in-cincy
Well-known member
That would be the version in the lair of one of the villains in a James Bond movie no doubt! LOL
Southwestern Chicken Skillet
This was delicious! I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.
*Update: Now I double the sauce.
SOUTHWESTERN CHICKEN SKILLET
INGREDIENTS:
1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used extra sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)
DIRECTIONS:
1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).
4 servings.
Edited from Recipezaar
http://www.recipezaar.com/223623
This was delicious! I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.
*Update: Now I double the sauce.
SOUTHWESTERN CHICKEN SKILLET
INGREDIENTS:
1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used extra sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)
DIRECTIONS:
1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).
4 servings.
Edited from Recipezaar
http://www.recipezaar.com/223623
Oven Glazed Caribbean Chicken
This was great! I cut down the sugar and salt, and added oil instead of butter to the glaze. (I added the oil after boiling the other ingredients). I served the chicken with some lime wedges - it was even better with the extra lime juice.
OVEN GLAZED CARIBBEAN CHICKEN
INGREDIENTS:
1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used more, about 16 coarse grinds)
DIRECTIONS:
1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
2. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I used broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler.
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.
(I served this with brown rice, green beans, and some lime wedges, and garnished the rice with sliced scallions).
SERVES 4
http://www.recipezaar.com/142274
This was great! I cut down the sugar and salt, and added oil instead of butter to the glaze. (I added the oil after boiling the other ingredients). I served the chicken with some lime wedges - it was even better with the extra lime juice.
OVEN GLAZED CARIBBEAN CHICKEN
INGREDIENTS:
1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used more, about 16 coarse grinds)
DIRECTIONS:
1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
2. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I used broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler.
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.
(I served this with brown rice, green beans, and some lime wedges, and garnished the rice with sliced scallions).
SERVES 4
http://www.recipezaar.com/142274
Calvados-Braised Chicken With Apples
In fond memory of Randi with her great suggestion to reduce the apple cider.
This was great, but I changed it around a lot (see my notes in parentheses). I used boneless, skinless chicken breasts. I sauteed sliced shallots and chopped garlic, set them aside, and added them back to the pan before adding back the chicken. I added several spices to the flour mixture for dredging, placed the mixture in a zip lock bag, and shook the chicken till coated. I used 3 cups cider plus 1/4 cup cognac and reduced it in half as per Randi's suggestion.
(Calvados substitute: equal parts apple juice concentrate and cognac - from the Cook's Thesaurus).
CALVADOS-BRAISED CHICKEN WITH APPLES
INGREDIENTS:
1 chicken, about 3 pounds, quartered (I used 2 2/3 pounds chicken breasts, boneless and skinless, about 6 breast halves {Randi's suggestion to use chicken breasts}
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging (I added several spices to the flour)
1/2 cup Calvados (I used 1/4 cup cognac and added it to the apple cider before reduction)
2 shallots, minced (I used 3 shallots, sliced, plus 5 cloves garlic, chopped)
1 large sprig fresh thyme
1 cup apple cider (I used 3 cups apple cider plus 1/4 cup cognac instead of Calvados, and reduced the liquid to 1 1/2 cups plus 2 Tbsp) {Randi's suggestion to reduce the cider)
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices (I used Jonagold)
DIRECTIONS:
1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. (I browned the chicken breasts about 2 - 2 1/2 minutes per side). Remove to a platter.
2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.) (The boneless, skinless chicken breasts took less time).
3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.
4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.
Servings: 4
From the Los Angeles Times via The Chicago Tribune
In fond memory of Randi with her great suggestion to reduce the apple cider.
This was great, but I changed it around a lot (see my notes in parentheses). I used boneless, skinless chicken breasts. I sauteed sliced shallots and chopped garlic, set them aside, and added them back to the pan before adding back the chicken. I added several spices to the flour mixture for dredging, placed the mixture in a zip lock bag, and shook the chicken till coated. I used 3 cups cider plus 1/4 cup cognac and reduced it in half as per Randi's suggestion.
(Calvados substitute: equal parts apple juice concentrate and cognac - from the Cook's Thesaurus).
CALVADOS-BRAISED CHICKEN WITH APPLES
INGREDIENTS:
1 chicken, about 3 pounds, quartered (I used 2 2/3 pounds chicken breasts, boneless and skinless, about 6 breast halves {Randi's suggestion to use chicken breasts}
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging (I added several spices to the flour)
1/2 cup Calvados (I used 1/4 cup cognac and added it to the apple cider before reduction)
2 shallots, minced (I used 3 shallots, sliced, plus 5 cloves garlic, chopped)
1 large sprig fresh thyme
1 cup apple cider (I used 3 cups apple cider plus 1/4 cup cognac instead of Calvados, and reduced the liquid to 1 1/2 cups plus 2 Tbsp) {Randi's suggestion to reduce the cider)
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices (I used Jonagold)
DIRECTIONS:
1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. (I browned the chicken breasts about 2 - 2 1/2 minutes per side). Remove to a platter.
2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.) (The boneless, skinless chicken breasts took less time).
3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.
4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.
Servings: 4
From the Los Angeles Times via The Chicago Tribune
Broiled Salmon With Cilantro and Lime
BROILED SALMON WITH CILANTRO AND LIME
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)
DIRECTIONS:
Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.
*Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time.
For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook. So I brush the salmon steaks with less marinade, around 1/2 Tbsp.
I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications. Then I broil for another 2 1/2 minutes. I then turn the salmon over and add more marinade, still reserving a little. I broil another 2 1/2 minutes. I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
4 servings.
posted at:
http://www.recipezaar.com/15911
http://www.recipezaar.com/15911
BROILED SALMON WITH CILANTRO AND LIME
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)
DIRECTIONS:
Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.
*Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time.
For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook. So I brush the salmon steaks with less marinade, around 1/2 Tbsp.
I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications. Then I broil for another 2 1/2 minutes. I then turn the salmon over and add more marinade, still reserving a little. I broil another 2 1/2 minutes. I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.
4 servings.
posted at:
http://www.recipezaar.com/15911
http://www.recipezaar.com/15911
Chocolate Breakfast Muffins
These are really good! Light and fluffy, and not too sweet.
I suggest using the weight meaurements. The first time I made these, I used the volume measurements. The second time, I used the weight measurements, and the muffins were even lighter, fluffier, and more moist.
Also, the second time, I omitted the chocolate chips inside, and added about 1/2 cup semi-sweet chocolate chips over the tops as soon as I removed the muffins from the pan, let the chips sit a minute or so, then spread them over the top.
CHOCOLATE BREAKFAST MUFFINS
INGREDIENTS:
2/3 cup (2 ounces) Dutch-process cocoa (I used Droste)
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour (I used Gold Medal Unbleached)
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder, optional (I used it)
3/4 teaspoon salt (I used 1/2 tsp)
1 cup (6 ounces) chocolate chips (I used a generous 1/2 cup Ghirardelli semi-sweet chips)
2 eggs (I brought them to room temperature)
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted (I used unsalted)
coarse pearl sugar, for topping (optional) (I omitted this)
DIRECTIONS:
Preheat the oven to 400°F. (I preheated to 375 F, because I used a dark nonstick pan). Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. (I used paper liners and brushed them with a small amount of melted butter, plus I brushed the top of the pan).
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I folded in the chips after mixing in the wet ingredients). Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. (I then folded in the chocolate chips).
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. (I baked about 19 minutes). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. (I didn't remove the paper liners).
Yield: 12 muffins.
From King Arthur Flour
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R769
These are really good! Light and fluffy, and not too sweet.
I suggest using the weight meaurements. The first time I made these, I used the volume measurements. The second time, I used the weight measurements, and the muffins were even lighter, fluffier, and more moist.
Also, the second time, I omitted the chocolate chips inside, and added about 1/2 cup semi-sweet chocolate chips over the tops as soon as I removed the muffins from the pan, let the chips sit a minute or so, then spread them over the top.
CHOCOLATE BREAKFAST MUFFINS
INGREDIENTS:
2/3 cup (2 ounces) Dutch-process cocoa (I used Droste)
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour (I used Gold Medal Unbleached)
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon espresso powder, optional (I used it)
3/4 teaspoon salt (I used 1/2 tsp)
1 cup (6 ounces) chocolate chips (I used a generous 1/2 cup Ghirardelli semi-sweet chips)
2 eggs (I brought them to room temperature)
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted (I used unsalted)
coarse pearl sugar, for topping (optional) (I omitted this)
DIRECTIONS:
Preheat the oven to 400°F. (I preheated to 375 F, because I used a dark nonstick pan). Line a standard muffin pan with paper or silicone muffin cups, and grease the cups. (I used paper liners and brushed them with a small amount of melted butter, plus I brushed the top of the pan).
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt, and chocolate chips. (I folded in the chips after mixing in the wet ingredients). Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined. (I then folded in the chocolate chips).
Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.
Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. (I baked about 19 minutes). Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups. (I didn't remove the paper liners).
Yield: 12 muffins.
From King Arthur Flour
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R769
Thai-Style Pasta Salad
THAI-STYLE PASTA SALAD
(Note: the original recipe uses much less dressing).
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
THAI-STYLE PASTA SALAD
(Note: the original recipe uses much less dressing).
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
Curried Cauliflower Soup with Coriander Chutney
Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney. Also, the second time I made this, I added a can of navy beans.
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY
NGREDIENTS:
Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper
Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 3 1/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*
*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.
Makes 3 - 4 servings.
From LCBO Food and Drink - Autumn 2008
Posted at:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney. Also, the second time I made this, I added a can of navy beans.
CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY
NGREDIENTS:
Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper
Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper
DIRECTIONS:
1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 3 1/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*
*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.
Makes 3 - 4 servings.
From LCBO Food and Drink - Autumn 2008
Posted at:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html
Baked Banana-Stuffed French Toast
My note: Regular slices work better than thin sliced bread.
BAKED BANANA-STUFFED FRENCH TOAST
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Pure maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
My note: Regular slices work better than thin sliced bread.
BAKED BANANA-STUFFED FRENCH TOAST
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Pure maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
Ghirardelli Sinful Chocolate Truffles
These are great! I used a different method (melted first three ingredients together over a double boiler), but used the listed amounts for the chocolate and butter, and substituted half & half for the cream. I also added a little vanilla extract.
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES
INGREDIENTS:
1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli) (I used 60%)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa (I used Dutch Processed)
DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Yield: 30 truffles
Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html
These are great! I used a different method (melted first three ingredients together over a double boiler), but used the listed amounts for the chocolate and butter, and substituted half & half for the cream. I also added a little vanilla extract.
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES
INGREDIENTS:
1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli) (I used 60%)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa (I used Dutch Processed)
DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Yield: 30 truffles
Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html
The Baked Brownie
These are delicious - on the fudgy side with a nice, clean, deep chocolate taste.
THE BAKED BROWNIE
"It is dense, chocolatey, and slightly fudgy...
...Use a high quality chocolate and cocoa powder... whisk the batter gently when the eggs and flour are added (too much whisking creates too much air)....check your brownies often when baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth.
Make sure your eggs are room temperature and do not overbeat them into the batter..."
INGREDIENTS:
1-1/4 cups flour
1 teaspoon salt (I used 1/2 tsp)
2 Tablespoons dark cocoa powder (I used El Rey)
11 ounces quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60%)
8 ounces butter (2 sticks), cut into 1 inch cubes (I used unsalted)
1 tsp instant espresso powder
1-1/2 cups sugar
1/2 cup light brown sugar (I used medium packed)
5 large eggs, room temperature
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.
Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Makes 24 brownies
My note: This is great served with vanilla ice cream!
from Baked: New Frontiers in Baking
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791
(Also posted at:
http://www.globalgourmet.com/food/ild/2009/baked/baked-brownie.html#ixzz12a2NPj7s
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791
These are delicious - on the fudgy side with a nice, clean, deep chocolate taste.
THE BAKED BROWNIE
"It is dense, chocolatey, and slightly fudgy...
...Use a high quality chocolate and cocoa powder... whisk the batter gently when the eggs and flour are added (too much whisking creates too much air)....check your brownies often when baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth.
Make sure your eggs are room temperature and do not overbeat them into the batter..."
INGREDIENTS:
1-1/4 cups flour
1 teaspoon salt (I used 1/2 tsp)
2 Tablespoons dark cocoa powder (I used El Rey)
11 ounces quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60%)
8 ounces butter (2 sticks), cut into 1 inch cubes (I used unsalted)
1 tsp instant espresso powder
1-1/2 cups sugar
1/2 cup light brown sugar (I used medium packed)
5 large eggs, room temperature
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.
Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Makes 24 brownies
My note: This is great served with vanilla ice cream!
from Baked: New Frontiers in Baking
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791
(Also posted at:
http://www.globalgourmet.com/food/ild/2009/baked/baked-brownie.html#ixzz12a2NPj7s
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791
melissa-dallas
Well-known member
I love these too.
magnoliainchicago
Well-known member
OH MY!!!
Richard . . . and now Meryl . . . must be REALLY TIRED from all the jumping up and down!
Maybe it's a new weight loss program that they haven't told us about yet!!
Richard . . . and now Meryl . . . must be REALLY TIRED from all the jumping up and down!
Maybe it's a new weight loss program that they haven't told us about yet!!
melissa-dallas
Well-known member
I second this one.