Wednesday, December 8, 2010
I guess I didn't need to...
Oh well, at least I can add the note that we like them much better when they're made with baking chocolate, rather than the substitution of butter & cocoa - they hold their shape better & stand up taller. Still yummy either way though!
Wednesday, December 1, 2010
I'd love to hear some of your favorite or traditional holiday recipes. Maybe your family does a big bunch of lefse every year. Maybe it wouldn't be Christmas without Great-Grandma's caramels. Maybe you always ring in the New Year with black-eyed peas for luck. Maybe you've got your own personal or family traditional foods (possibly accompanied by a story with how it came to be a tradition?).
This is kind of a hard one for me to do links to previous recipes. If you're looking for something, please do use the labels off in the right sidebar for things like "Cookies and Bars" or "Appetizer/Cocktail Food" or go way up to the top left corner and type in a specific search term to search Recipeeps 4 Us for it.
If you've already posted one of your traditional holiday recipes, give us a heads up by leaving a comment here. And do tell us about YOUR traditional holiday favorites either in a comment here, or by sharing a recipe, or posting a story! Thanks!
Tuesday, November 23, 2010
Was it every worth it! I'm not just saying that 'cuz for once I wasn't the one cooking, but man, oh, man were those ribs amazing!
Here's what they looked like...
Roasted Lamb Ribs with Rosemary and Caraway
3 large cloves garlic
1 medium yellow onion, peeled and halved
1 carrot, peeled
1-1/2 to 2 pounds lamb ribs
1 bay leaf
1 teaspoon salt, plus additional
1 generous tablespoon fresh rosemary leaves, roughly chopped
1 teaspoon dried caraway seeds
freshly ground black papper
Peel two of the garlic cloves and bash them lightly with the side of a knife to break them open and release their oils. Place them along with the onion, carrot and ribs in a into a lidded stock pot or pan large enough to hold them easily and add water to cover. Add bay leaf and salt and bring to a boil. Reduce the heat to a slow simmer and skim off any scum that rises to the surface during the first few minutes of cooking. Cover and simmer for about an hour. Transfer ribs to plate. Discard the remaining solids and cooking liquid. Ribs can be made ahead up to this point and refrigerated for up to 2 days before roasting.
Roast the ribs. Preheat the oven to 350ºF. Thinly slice the remaining garlic clove and drizzle with a little olive oil. Season ribs on top with some salt and a generous grinding of pepper. Sprinkle chopped rosemary and caraway seeds over ribs and arrange garlic slices on them. Place ribs on a rack in a lightly oiled roasting pan and place in oven. Roast ribs until nicely browned, about 1 hour. Remove from oven and let them rest for about 5 minutes. Slice into individual ribs and serve.
Friday, November 19, 2010
Cheddar Chicken Chowder
2 [or 3!] bacon slices
1 lb. skinless, boneless chicken breast, cut into bite-size pieces [or sub in leftover chicken or turkey]
1 c. chopped onion
1 c. chopped red bell pepper
2 garlic cloves, minced
4 1/2 c. fat-free, less-sodium chicken broth [I used broth from our basic one-pot chicken, which had been cooked with sweet potatoes so it was especially lovely and rich!]
1 3/4 c. chopped peeled red potato [or if you've got leftover cooked potatoes, chop them up and use those.]
2 1/4 c. frozen whole-kernel corn
1/2 c. all-purpose flour
2 c. 2% low-fat milk
3/4 c. (3 oz.) shredded cheddar cheese [sharp gives more flavor]
1/2 tsp. salt
1/4 tsp. black pepper
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan; crumble; set aside. Add chicken [if raw], onion, bell pepper, and garlic to drippings in pan; saute 5 minutes. Add broth and potato [if raw], and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well. [If you're using leftover chicken and/or potatoes, I'd add them at this point.]
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in cheddar cheese, salt and black pepper. Top with crumbled bacon.
Yield: 7 servings (serving size: 1 1/2 c.)
[If made as originally described...]Calories: 306 (22% from fat); Fat 7.5g (sat 4g, mono 2.2g, poly 0.6g); Protein: 25g; Carb 33.7g; Fiber 2.9g; Chol 58mg; Iron 1.6mg; Sodium 376mg; Calc 193mg
Thursday, November 18, 2010
Tuesday, November 16, 2010
So I did a little searching and found some charts.
Here's one from Treasure Valley Sheep Producers. It looks like it's a scanned in copy from the National Live Stock and Meat Board. (Who knew there was a National Live Stock and Meat Board? Not me.)
And if you want to start from the "ok, it's called THIS; now, what does that mean?" side of things, here's a page at The Nibble that's a glossary of lamb terms.
Ok, my question's answered & I hope you've had a chance to learn something new, too!
Thursday, November 11, 2010
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup lemon juice
1 clove garlic, minced
4 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
2 lbs. lamb, cut into 2-inch cubes
Onion, mushroom, bell pepper, whatever other veggies you like on a kabob
Whisk all marinade ingredients together and pour into a gallon ziplock bag. Add lamb, smoosh it all around, and throw it in the refrigerator for 3-6 hours. When it's done, slice your veggies, put everything on skewers and grill or broil. I like to go nice and high with the heat; a little char is delicious against the richness of the lamb and acidity of the marinade, and I like lamb a little rare in the middle. Serve with basmati rice and your favorite Middle Eastern sides — pita and hummus, tabouli, etc.
3 lbs. lamb, cubed
1/2 cup onions, sliced
6 medium potatoes, diced
2 carrots, diced
2 or 3 white turnips, peeled and cubed
Lightly dredge lamb in flour, salt and pepper. Brown in cast iron pan, transfer to soup pot. In same cast iron, cook onion until softened and golden, transfer to pot with lamb. Add boiling liquid just to cover. (If I get a bone-in piece of lamb, I do a quick stock for this part by breaking the bone open and boiling it with onion, celery and carrot then straining; otherwise you can use broth or even — per the recipe — water.) Cover pot, simmer on low for two hours. Add veg, cook 20 minutes. Add salt and pepper to taste. Thicken if necessary, but I just try to adjust the heat on the veg-cooking part to reduce the liquid to the appropriate thickness.
Wednesday, November 10, 2010
Tuesday, November 9, 2010
One time the guest chef made Shepherd's Pie, and I said, "I could make that! I should make that. Let's have that next week!" And so we did.
Now, whenever I want to make shepherd's pie, I always pull out my print-out of her recipe... and never, ever, ever follow it. :) I don't even have any notes written on it. But it does remind me of how generally to make it, that I need to remember the thyme & rosemary, and how it should taste at the end. Which is yummy.
- Make mashed potatoes from scratch. For me, that means wash & cut-up some red potatoes & boil until soft. No need to peel them first, just cut out any iffy bits. Drain & mash with butter. Lots of butter. And some salt. If you've got sour cream or plain yogurt or cream cheese, go ahead and add some of that - it'll just make it yummier. Set aside. You're better off making too much mash than not enough, 'cuz it makes fine leftovers, but not enough to cover the pie looks scanty. If you're really fancy, you could peel your potatoes and whip them and later use a pastry bag to pipe them all pretty on top & then sprinkle with parsley to garnish, you overachiever, you.
- Peel & dice or slice some nice carrots. I like carrots, so I do 3 or 4 of them. Saute in olive oil or a mix of butter and olive oil until they're just starting to get a few brownish bits. Set aside.
- Peel and dice some onion fairly finely. Red is milder and what I prefer, but whatever you have on hand is fine. Saute to your preferred level of softness/translucence & set aside.
- Cook up some ground lamb (aka lamb mince) and/or ground beef, about a pound & a half total (A pound is 454 g. Ah, the memories. *grin*) until it's browned, but not crispy. This last time I did half of each.
- Add a good splash of red wine, maybe a dash of Worchestershire, and some beef broth. (Have I mentioned my love of Better than Bouillon lately? 'Cuz it tastes so much better than the granules and is just as convenient!) The amount will depend on the leanness of your ground meat, but you want it to have enough gravy that it doesn't get dry when/if the potatoes soak up some of the sauce. Too soupy is not great though, so find a happy medium.
- Sprinkle in some salt & pepper to taste and about a teaspoon each of thyme & rosemary (a bit more if you're using fresh). Let it simmer for a while - 15 minutes? - enough to let the flavors meld.
- Stir back in the onions & carrots. I add some thawed frozen peas in at this point, too. Taste & adjust the seasoning, gravy amount, etc. if it's not awesome.
- Put it in a pretty casserole and level it out. Carefully spread the mashed potatoes over the top evenly, then pop it in the oven & broil it until the top has some nice color to it. If your broiler is on the fritz, don't worry your pretty little head about that step - it'll still taste just as good, as long as you make sure it's heated though. You could do this up into biggish ramekins if you'd like individual servings, or if you want to make a bunch & freeze them. Not that I've done that, but you could. ;)
Enjoy, especially with a nice stout (Murphy's or Beamish if you can find them) or a glass of red wine!
Tuesday, November 2, 2010
This month we're focusing on The Other Red Meat(s). That may very well be because Mr. Kluges and I bought a lamb through our neighbor (story here at House of 42 Doors) & now have a fair amount of lamb chops, lamb roasts, lamb ribs, ground lamb, and one remaining leg of lamb in our basement freezer. Maybe. I'm not telling.
Sure, it's pretty young, mild lamb, so I could probably sub it in for a lot of recipes that call for beef, but I'd rather hear/find/read/create some recipes that actually call for and highlight the tastiness of lamb. So far we've made leg of lamb studded with garlic and wrapped in rosemary and sage, threw a lamb roast in the crockpot along with a beef roast, and used some ground lamb mixed with ground beef for some delicious shepherd's pie.
But I got a lot of lamb left!
So, if you've got any good recipes for red meats besides beef, say lamb or goat or venison or moose or bear or squirrel or elk or buffalo or ?, please share them here or point us to them. I'd link to ones that are already posted, like usual, but we don't have any... yet!
Wednesday, October 27, 2010
You might be a devotee of the classic jack-o-lantern face with its triangle eyes & nose & simple mouth with a couple of teeth. Or maybe a simple variation on that theme.
Maybe you are keen on making a set of pumpkins in a theme or using props to create a scene with pumpkins.
- The KISS Army
- How about some Wizard of Oz? (More links to his stuff below.)
- Fire-breathing pumpkin dragon
Using well-known art as inspiration?
- The Scream by Jason Green
- American Gothic, anyone?
- Of course, Mona Lisa's smile's a little creepy anyway.
How about designing a pumpkin based on the light inside of it?
- The Sunburst by David LaRochelle via This Old House
- Jack O'Lantern Hell by Plutor/Logan Ingalls on Flickr
Or you get out the wood-carving tools and go for the three-dimensional approach. (Man, are some of these impressive!)
- Zipperface by Ray Villafane, via This Old House (Yes, really.)
- Scott Cummings, PumpkinGutter.com - Wow. Just wow. He's got dinosaurs, Einstein, an evil rabbit, Wallace and Grommit and a Davy Jones you have to see to believe! Amazing stuff here!
Whatever sort of pumpkin art you enjoy (or toward which you aspire), I hope you enjoy seeing and/or carving some this October! If you've got links to some great pumpkin art, leave them in the comments because we'd love to see them!
Addendum: Want to make your pumpkin last? Check out this science experiment where 5 methods of pumpkin preservation (plus a control pumpkin) are put to the test!
Wednesday, October 20, 2010
Frost Pumpkin Pie
Beat the above together until smooth, then stir in
1 quart softened vanilla ice cream.
Wednesday, October 13, 2010
At one time, pumpkins were believed to heal snake bites as well as to remove freckles.
Many people think the pumpkin is a vegetable but in actuality it is a squash fruit. Pumpkins consist of 90% water and if you fill a pumpkin with milk and then bake it, you will have a pudding.*
Pumpkin flowers are edible.
Pumpkin takes its name from the medieval French word 'pompom', meaning 'cooked by the sun.' (Ultimately, probably from the Greek 'pepon.')
Besides making a delicious snack, pumpkin seeds are full of zinc, iron, potassium, magnesium, and essential fatty acids. I think they're totally worth the yick of pulling them out of all the pumpkin guts. REALLY want to know exactly how healthy they are? Check out the USDA's nutrient listing for 1/2 c. of them.
Take a wild guess as to the size of the 2010 World Record Pumpkin. Then go here and see how close you got. HUGE, isn't it?!
*I have not tried this, but I think somebody should!
Sources: Pumpkin Trivia Tidbits, Food Facts & Trivia: Pumpkin, USDA National Nutrient Database for Standard Reference, Pumpkin Nook.
Wednesday, October 6, 2010
I didn't think we had very many recipes so far, but it turns out you could probably make a meal of all squash dishes.
For starters, there'd be Butternut Squash Soup with Curried Horseradish Cream.
It would be followed by Pasta with Roasted Butternut Squash and Shallots. It's so autumn with the oven, and the smell of the squash, and the comfort food of the noodles... YUM!
For your bread, you've got Nectarine's Pumpkin Bread. Or, make her Pumpkin Spice Muffins! Ooh, choices!
For dessert, don't forget the classic, Pumpkin Pie, as Pusher makes it from a real pumpkin! :) Now that's dedication. Or, if you're not a fan of the crust, try Diplowhat's No-Crust Pumpkin Pie!
Of course, to keep your strength up while you make all that, the day before you should make AllKnowingJen's Pumpkin-Chocolate Chip Squares so that you've got them to snack on while you're all busy creating your squash-y meal! :)
So there you have it! Lots of recipes already. But looking through to find these, I noticed a few request/longings for a good butternut squash ravioli recipe, so if anybody's feeling up for a challenge, maybe you could go searching & recipe-testing for us all! :)
*To paraphrase from my old Joy of Cooking, in general, winter squash have hard-shelled skins and include acorn, Hubbard, and butternut. Summer squashes are all thin-skinned, such as zucchini, pattypan, and yellow summer squash.
Wednesday, September 29, 2010
How about you? What's this fall weather got you cooking? Turned on the oven yet? I have! While I would have loved some of that do-nothing artisan bread this summer for tomato bruschetta, I couldn't stand the thought of turning on the oven for that long. That has changed! Hooray!
So let's hear it? What are you now willing to cook, thanks to the change into the cooler weather of autumn?
Sunday, September 26, 2010
Dorie Greenspan's Apple Waffles
Makes about 5 waffles
3 Tbl. unsalted butter, melted
1 1/2 c. all-purpose flour
2 tsp. double-acting baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
pinch of grated nutmeg
1/4 c. granulated sugar [You know that's 4 Tbl., right?]
1/4 c. firmly packed, but lump-free light brown sugar [...and again, you've got the measuring spoons out anyway, don't you?]
1 1/2 c. milk
2 large eggs
1 tsp. pure vanilla extract
1 medium-sized apple, peeled & grated
[I'd recommend peeling & cutting up another half an apple into tiny chunks and adding that, too.*]
- Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200F. [Mine heats so fast, I have to wait until I'm about to mix the dry & wet ingredients, so consider your own waffle iron.]
- Melt the butter; reserve. In a large bowl, whisk together the flour, baking powder, spices, and sugars. In another bowl, whisk together the milk, eggs, and vanilla until very well blended. Add the liquid ingredients to the dry ingredients and stir with the whisk until just combined. Fold in the grated apple and the melted butter.
- Whether or not your iron's grids are well seasoned or made of a nonstick material, it's best to light butter or spray the grids of your waffle iron since this batter is very soft and can stick. Brush or spray the grids again only if subsequent waffles stick.
- Spoon out 1/2 c. of batter (or amount recommended by your waffler's manufacturer) onto the [hot] iron. Spread the batter evenly over the grids & close the lid. When the underside of the waffle is lightly browned, carefully turn over the waffle and brown the other side. [If necessary for your iron. Mine was fine.]
- Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
*That's because when I ran into tiny chunks of too-small-to-grate apple, I really liked the extra texture & apple-i-ness.
Wednesday, September 22, 2010
Let me tell you my thoughts...
I like themes. They make it easier for me to come up with ideas instead of sitting down with a blank page every week. So, October's theme is going to be "Pumpkins & Other Hard/Winter Squash." NOT THAT THE THEME SHOULD LIMIT YOU!!! Got a good recipe or link or question? Post away!
The first Wednesday of each month, I'll start with the theme & links to prior recipes, like I've done in the past when we begin a monthly theme. I like seeing and highlighting what treasures we've already got here. Other weeks might have tidbits/trivia about the theme, a recipe related to it, or maybe some links or pictures or something.
Polls, especially theme-related ones, will likely run two weeks long to give folks more of a chance to weigh in their opinions. I might throw in an extra one here and there for fun and curiosity.
Looking forward, November's theme will be "The Other Red Meat(s)." (Yes, it may have something to do with us soon to be getting some lamb for our freezer, as you might have read over at House of 42 Doors. Feel free to start coming up with some good lamb/mutton recipes for me now, ok?) I'm thinking "Traditional Holiday Favorites" for December, but do speak up in the comments if you've got ideas/suggestions for themes, please. For a list of a lot of the previous themes, go here.
Ok, looking forward to seeing you all back here on Wednesdays! Hooray!
Wednesday, August 18, 2010
4 cups whole milk
3 tablespoons lemon juice
1.5 lbs. fresh spinach
1/4 cup canola oil
1 teaspoon cumin seeds
1 medium onion
4 cloves garlic
2 dried red chili peppers
1/2 teaspoon salt
3/4 cup heavy cream
2 cups cooked basmati rice
In a medium, heavy saucepan, bring milk to a boil. Remove from the heat and add lemon juice. (I add a dash of salt at this point.) Stir until milk curdles and separates. Let stand 5 minutes, then pour through fine-meshed sieve lined with at least a double layer of cheesecloth. Let stand until cool enough to handle, then pull the corners of the cloth together and squeeze out as much liquid as possible. Flatten the curd to a thickness of 1/2 to 1 inch. Set on a plate, top with another plate, then top that plate with a weight and let stand for half an hour. Remove from cheesecloth and cut into 1/2-inch cubes.
Wash, stem, drain and coarsely chop spinach. Thinly slice onion and garlic, and either slightly crush or add a couple slits to dried peppers.
Heat canola oil in a nonstick pan and lightly toast cumin (about 15 seconds). At this point I remove half the seeds with a slotted spoon. Sauté the cheese cubes until golden brown. Remove cheese and set aside on a paper towel.
In remaining oil, sauté red peppers and onions with until translucent. Add and sauté garlic. Add spinach by the handful and cook until it's all wilted. Add salt, cook until all liquid is evaporated. Add cream and boil until thickened to desired consistency. Gold in fried cheese, remove red peppers, and serve over rice.
Monday, August 9, 2010
Four bone-in chicken legs with thighs, or eight thighs, skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 teaspoon finely chopped serrano or jalapeno pepper, seeded
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
In a food processor, combine the oil, onion, garlic, ginger and pepper, and process on high speed to a paste. Add the spices and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
Grill or bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.
Wednesday, July 21, 2010
Therefore, Wednesday Fun is going to be taking a bit of a summer hiatus (and sanity break). If you've got comments about what you like about WF, what you'd like to see come the fall, or would like to volunteer to take a month or a monthly series (like ShoNuff's restaurant reviews, but whatever you'd like), please let me know.
OF COURSE, please do feel free to keep posting recipes, questions, cool food links, etc.!!!!
See you in the fall!
Thursday, July 15, 2010
1 bacon slice (recipe calls for "Applewood smoked", but I think regular is fine)
1/2 cup chopped sweet onion
1/4 cup finely chopped red bell pepper
2 cups fresh corn kernels
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. Cook bacon over medium heat until crisp. Remove bacon slice from pan; crumble.
2. Add onion and bell pepper to drippings in pan; sauté 5 minutes. Add corn and next 3 ingredients; sauté 4 minutes or until tender. Stir in crumbled bacon.
Per serving: CAL 104; FAT 3.5g; PRO 3.4g; CARB 17.5g; FIB 2.8g; CHOL 3.3mg; IRON 0.6mg; SOD 184 mg; CALC 16 mg
Wednesday, July 14, 2010
Wednesday, July 7, 2010
Now, you might get your summer garden goodies from your own garden, the farmers' market, your CSA, or even the grocery store, but they are on their way! Hooray! So for July, our theme is Garden Bounty. What do you do with your veggies? "Real" recipes or just hints & tips - it's all good!
No big list of current recipes - instead, just click here or on the "Vegetable Side Dish" tag over in the right side bar.
Now, let's see those recipes!
Wednesday, June 23, 2010
That's ok - growing up in the country, an ice cream truck is still an exciting novelty to me. So we do sometimes get ice cream (even though, oh, the prices!) Penguin almost always gets the same thing - a Dora-shaped ice cream bar with gumball eyes. Pumpkin usually gets something new - an ice cream sandwich, a crunch bar, a chocolate brownie cone... Me? Well, I usually just take a taste of the girls, but I'm a die-hard ice-cream-chocolate-combo girl, so I go for the classic ice cream sandwich, or drumstick, or similar.
comes calling, what might you get?
Wednesday, June 16, 2010
...how many of these items can YOU name?
(Bonus points for #4 possible since there are several kinds here.)
Wednesday, June 9, 2010
So when I got to thinking about this week's WF, I was wondering about what outstanding or memorable wedding reception meals you've had. Any real stand-outs? Maybe extra fancy or creative & fun or incredibly thematic or even amazingly awful... Let's hear about it!
Wednesday, June 2, 2010
Tuesday, June 1, 2010
Currently, we have
- The Garlic Fries I just posted. Cooking Light & French fries? Really? Yes!!!
- Or you could make their Sweet Potato Spears.
- Cauliflower & Potato Gratin via The Wednesday Chef. Delicious.
- We should all make Diplowhat's Swiss Potato Casserole, if for no other reason than she can't get the ingredients to make it herself.
- Do Bruleed Mashed Sweet Potatoes count as a starch or a veg? I couldn't decide, so I tagged it with both.
- Nectarine's Crockpot Mashed Potatoes look perfect for a big get-together or potluck!
- Syl's Crockpot Mac & Cheese looks like another winner!
- And who can forget about Pusher's Bloggy Potatoes?! Not us!
So, how about it? Can you find a starchy side dish recipe to share this month?
*I know it's kind of a funny name, but that's how I divide it up in my own recipe box - "starchy side dishes" like Potatoes Anna, rice pilaf, stuffing, etc. vs. "vegetable side dishes" like green bean casserole, roasted beets, brown-sugar carrots, and so forth.
Monday, May 31, 2010
3 pounds peeled baking potatoes, cut into 1/4-inch thick strips [I made these with Yukon Gold potatoes and they were way better than any other kind I've tried.]
4 tsp. vegetable oil
3/4 tsp. salt
2 Tbl. butter
8 garlic cloves, minced (about 5 tsp.)
2 Tbl. finely chopped fresh parsley
2 Tbl. freshly grated Parmesan cheese
- Preheat oven to 400F.
- Combine first 1 ingredients in a large zip-top plastic bag, tossing to coat.
- Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400F for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. [Don't turn too soon, or the crispy part will stick to the cookie sheet instead of the potato. If they don't want to turn after 20 minutes, leave them 5 more & try again.]
- Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.
3/4 c. low-fat buttermilk [approximately]
2 chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned [Ok, basically, just use a cut-up chicken.]
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. ground red pepper
1/4 tsp. white pepper [I don't keep this on hand, so it's just regular black pepper here.]
1/4 tsp. ground cumin
- Combine first 4 ingredients [chicken & buttermilk] in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
- Preheat oven to 450F.
- Combine salt, peppers, and cumin in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.
- Place chicken on a baking sheet lined with cooking spray. Bake at 450F for 35 minutes or until done, turning after 20 minutes. [Don't try to turn them too soon or the yummy coating will stick to the pan instead of the chicken.]
Wednesday, May 26, 2010
(If you're really feeling on the ball, go ahead and put the ingredients on your shopping list and you'll be golden!)
Wednesday, May 19, 2010
The meat of the matter
(or the vegetable of it, more accurately), is...
If so, what's going in it?
Monday, May 17, 2010
I'M SO GLAD; IT'S SO GOOD!!!! Plus, while my girls don't like their food all mixed up, they do like spinach AND grapes AND chicken AND couscous all separately, so with a little forethought (and nonsaucing theirs), it was easy to please us all. I'd totally make this as an impress-the-guests meal since it's not hard, but Mr. Kluges took a look and said, "That looks gourmet."
Balsamic Chicken with Grapes and Almonds
Serve with wilted spinach [mine was sauteed in a bit of bacon fat] and couscous. [The couscous is perfect for soaking up the yummy sauce.]
4 (4 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. olive oil
1 c. seedless red grapes, halved
1/2 c. fat-free, less-sodium chicken broth
2 Tbl. balsamic vinegar
1 Tbl. brown sugar
1/4 c. sliced almonds
- Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, saute 3 minutes on each side or until golden brown.
- Remove chicken from pan. Reduce heat, stir grapes, broth, vinegar, and sugar into pan drippings. Bring mixture to a boil, cook until reduced to 1 c. (about 6 minutes) [or until it seems saucy and nicely-coating].
- Return chicken to pan; cook 3 minutes or until done, turning to coat. Sprinkle with almonds immediately before serving.
Wednesday, May 12, 2010
Me? Cooking Light Annual Recipes 2002. I think I've even chosen one!
Wednesday, May 5, 2010
It's a Cookbook Challenge!
Sometime in May, I'd like you to take your favorite cookbook (or one of them anyway) and choose a new recipe out of it you've never done before. Maybe you're like me and get stuck in a rut. Maybe you've always wanted to try this one recipe but it seems too expensive/challenging/you're-always-missing-one-key-ingredient. Maybe you've just never ventured past a certain page or out of "main dishes" or whatever.
But you know, you love this cookbook. You might as well try a new promising recipe out of it, don't you think?
If it's awesome, post the recipe here on Recipeeps. If it's not, well, then just leave a comment here or post us a "Tales from the Kitchen" story.
Wednesday, April 28, 2010
Cheetos are never on the list, yet somehow they manage to sneak into my cart a higher-than-my-scale-would-like percentage of the time. As do Sun Chips (do I thank Nectarine's husband or curse him for introducing me to the Garden Salsa variety? YUM!). And every now and again maybe some donut holes...
You get the picture. Make me feel better - tell me YOUR grocery "get me!" items!
Wednesday, April 21, 2010
1 15 oz. can of kidney beans
2 medium scallions
1 cup fresh broccoli
1/4 tsp crushed red pepper flakes
1/4 tsp cumin seeds
1/3 c. tomato juice
1 tbsp white wine vinegar
1 tsp olive oil
Prepare cous cous per instructions. When cous cous has cooled to room temperature, mix with beans (strained), scallions, and broccoli. In a separate bowl, mix remaining ingredients. Pour over salad and toss lightly.
The vegetables and beans can be varied for different flavors.
It got me thinking... I'm usually a big ol' fat potato-y steak fries lover, or those Ore-Ida Crispers, but these were excellent (and yeah, I'll post the recipe), and maybe my new favorites. Who knew Yukon Gold potatoes, oil & salt could be so delicious?!
How about you? What's your favorite French fry?
Tuesday, April 13, 2010
As I was putting away the groceries & pondering this week's Wednesday Fun, it got me wondering how you all do your shopping. Are you a once-a-week-big-trip? A pick-up-on-the-way-home-what-I-want-for-supper-tonight? Do a monthly big shopping trip, then only milk & such until the next month? Do all the shopping for your household yourself or share the duties? Shop early, shop late, shop on the weekend, shop during the week? Live for double-coupon day?
Lemme know - what's YOUR shopping routine?
Wednesday, April 7, 2010
I've been eating it on baguettes with chevre, and I'd just like to say, YUM.
I've only tried a few different dishes there because I can't stop getting the Czar's Medallions. These are so creamy and delicious... yum, yum, yum. I've also had the Beef Stroganoff which is also fabulous. I've really enjoyed everything I've had there though none of it is what I would call "light". Everything is rich and heavy and complex flavored. Great comfort/winter food.
One of the really cool things... They do Vodka Flights!!! I haven't had the chance to try one of these yet (no designated drive when I've gone) but I really want to. They are also one of the places I've heard about as a great Martini bar. Wow I want a drink.
The thing I think is coolest about Moscow on the Hill is the ability to make everything and everyone seem welcome and fun. I mentioned the Martini bar... well it has that hip feel... it also totally work for me to go to with my mom and a number of my friends (we would probably not be call hip in most groups). Of course I have also seen large families there, with three or four generations represented. The best recommendation I can give is that I've heard a number of older (grandma + aged) women speaking Russian (and drinking lots of vodka) and enjoying time at Moscow on the Hill.
Wednesday, March 31, 2010
How about you? Are you a black-jelly-bean-eater, too? Only like the pinks? Adore those disgusting buttered-popcorn* abominations? Make it a habit to eat your jelly beans one color at a time? Grab 'em by the handful from your Easter basket and only pause to pick out the strands of Easter grass that've come along for the ride? Tell us about you and the beans!
*I think it's the texture. Buttered popcorn flavor & squish DO NOT go together! Yuck!
Wednesday, March 24, 2010
Now, you won't find me bringing up either politics or religion much on my blogs, but yeah, I wanna know what you think about this one...
Manna from Heaven
Tool of the Devil?
Thursday, March 18, 2010
Corned Beef and Carrots with Marmalade-Whiskey Glaze
1 cup sweet orange marmalade
1/2 cup Irish whiskey
1/8 teaspoon ground nutmeg
1 tablespoon Dijon mustard plus more for serving
1 2- to 2 1/4-pound piece lean fully cooked corned beef
12 carrots, peeled, halved lengthwise
Fresh parsley sprigs
Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil marmalade, whiskey and nutmeg in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
Wednesday, March 17, 2010
*Ok, to get you started, you've likely had Guinness, but what about any Irish whiskeys? or other Irish beers? or any fizzy drinks there - Cidona or Club Orange? Maybe black currant juice like Ribena? or good ol' Barry's Tea?
Wednesday, March 10, 2010
Hell's Kitchen is an experience... You enter by descending the stairs under a chandelier made of knives and then are greeted by the friendly staff. That staff is as likely as not to have tats or piercings showing. All this while you are surrounded by Gonzo Art in a place that used to be a fine Italian restaurant but now has all kinds of interesting things written on the wall where the art doesn't hang.
I should probably mention the food eh? Think comfort food with an upscale twist... and they are not shy with the flavorings. You'll recognize many of the dishes but you probably haven't had them this way.
The breakfasts are the thing I first heard about them for and they didn't disappoint. The Huevos Rancheros are awesome and the Corned Beef Hash is really made up of big chunks of corned beef that was cooked in a big chunk in the back... yum. I've been told (not just by the menu) that the peanut butter they make in house is delicious but I haven't tried it yet.
When you order one of the lunch sandwiches that ask if you want fries or Sweet Potato Fries. These are so rich and intense I would say you can't eat that many but I've proven this to be untrue. They are really good. The Walleye Fish and Chips should be called Parmesan Walleye Fish and Chips... they had enough cheese for Pusher... The French Dip and Bison Burgers really worked for me.
I haven't done dinner there before but I really should... then maybe I could get a bit of use out of the huge old bar...
Friday, March 5, 2010
Also, I'd bet you could saute the beef, then throw it all in the slowcooker & leave it cooking low & slow for a long time. If you try that, let us know how it turns out.
Also, who'd'a thunk my girls would go nuts for raw parsnips! I gave 'em a taste so they could see what it was like & they begged for a bowlful. *shrug* Go, nonstandard veggies! :)
Beef and Guinness Stew
2 Tbl. canola oil, divided
1 Tbl. butter, divided
1/4 c. all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1-inch cubes
1 tsp. salt, divided
5 c. chopped onion (about 3 onions) [I did 2 small-med ones & it was less than 5 c., but fine.]
1 Tbl. tomato paste [Thought I had some in freezer, but couldn't find. Squeezed in a little ketchup instead.]
4 c. fat-free, less-sodium beef broth [For me - 4 c. hot water & ~4 tsp. beef Better-Than Bouillon - it's great stuff!]
1 (11.2 oz) bottle Guinness Draft
1 Tbl. raisins
1 tsp. caraway seeds
1/2 tsp. black pepper
1 1/2 c. (1/2" thick) diagonal slices carrot (about 8 oz.) [about 4 good-sized carrots]
1 1/2 c. (1/2" thick) diagonal slices parsnips (about 8 oz.) [1-2 parsnips, discovered my girls love raw parsnip, so I had less for stew!]
1 c. (1/2") cubed, peeled turnip (about 8 oz.) [1 medium]
2 Tbl. finely chopped fresh flat-leaf parsley [Oh, guess I forgot this one.]
1. Heat 1 Tbl. oil in a Dutch oven over medium-high heat. Add 1 1/2 tsp. butter to pan. Place flour in a shallow dish. Sprinkle beef w. 1/2 tsp. salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 Tbl. oil, 1 1/2 tsp. butter, and beef.
2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, sraping pan to loosen browned bits. Return meat to pan. STir in remaining 1/2 tsp. salt, raisins, caraway seeds, and pepper; bring to a boil.
3. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. [I skipped this boiling step for time & because I thought it would make the meat tough.] Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minute or until vegetables are tender. [Again, I didn't boil mine as I don't like veg that are completely mushy.] Sprinkle with parsley. Yield: 8 servings (about 1 c.)
Calories: 365; Fat: 19.4 g (sat 6.8g, mono 8.6g, poly 1.7g); Protein: 25.3g; Carb 18.8 g; fiber 3.6 g.; Chol 62 mg; Iron 2.6 mg; Sodium 454 mg; Calc 52 mg
Wednesday, March 3, 2010
And Irish pubs are everywhere. I mean, really, everywhere. Now, I've not found anyplace that can complete with an off-the-beaten-track, peat-fire-burning, locals-wonder-who-you-are-when-you-walk-in, fresh-poured-pint-of-Murphy's REAL Irish pub in Ireland, but gosh, don't places try hard to get that atmosphere? In addition to the real deal throughout Ireland, I've been to "Irish pubs" in Minnesota, Wisconsin, Germany, and even Reykjavik, Iceland. (It was a really good one, too.)
So let's hear it from you...
What's your favorite Irish pub and/or most unusually located Irish pub you've been?
Monday, March 1, 2010
March, of course, holds St. Patrick's Day. Which, in this country, is really more of a celebration of Ireland & Irish heritage & anything green. So let's fly with that. Have you got any Irish, Irish-themed, or, you know, green recipes you'd like to share?
- You could make some of these delicious Orange Butter Scones, which come from a real Irish cookbook, even though they're not a traditional scone at all.
- This Brown Soda Bread is much more traditional, especially if you do remember to score it deeply into quarters, then prick each quarter with your knife "to let the fairies out."
- Um, for a stretch, you could make some Asian-Style Sauteed Greens?
Ok... is that it? Have we not got any recipes for Lamb Stew or or Shepherd's Pie or Beef & Guinness Stew or anything with Guinness? Well, we'd better fix that, wouldn't you say?! Have at it!
Wednesday, February 24, 2010
(AKJ, I'm totally hijacking your discussion question to be today's WF. I hope you don't mind. Hooray for not having to think up my own! :) Also, I'll do double polls on the side to see if that helps gather the info you want. Thanks! - MHH)
Friday, February 19, 2010
I cooked up the chicken, mixed up the sauce & threw it all in the slowcooker in the early afternoon, but if you were going to be away from home all day and wanted to make this, I think you could easily cook up the chicken the night before (while doing other stuff since it doesn't take a whole lot of attention, but a fair amount of time, esp. if doing it in batches) and mix up the sauce, too. Refrigerate them separately overnight, then throw in the crockpot together in the morning on low.
1 1/2 pounds boneless chicken, cut in 2-inch chunks (Since the taste is so covered up, I used the IQF kind in a bag & did the whole 3 lbs.)
1/2 cup flour (or more)
olive oil, for browning the chicken
kosher salt - she calls for 1 Tbl., but I found 1/2 tsp. plenty for us, maybe because if the IQF chicken.
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
1. Dredge the chicken pieces with the flour, and shake off the excess. Toss the leftover, chicken-germy flour. Heat olive oil in a large skillet and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Doing more chicken, I ended up doing this is several batches. Since my girls don't much like things all mixed together, the last batch I cooked thoroughly & set aside for them to be plain.
2. Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. I found her recipe as is to be enough for the 2 or 2 1/2 lbs of chicken pieces I put in with it.
3. She says to cover and cook on low for 6 hours, or on high for 3 to 4, but I found that since I'd already mostly cooked the chicken, I don't think it would necessarily need that long. I think I did 3 hours on high because I threw it together in early afternoon.
Serve over white or brown rice or couscous. I microwaved a bag of Asian-style vegetables to go with it that the girls ate separately (sense a theme here?), but I stirred in with the chicken & sauce.
Wednesday, February 17, 2010
If you're doing a food-related Lenten goal, let us know. Or even if you've done a good/interesting/yay-you-successful! one in the past that you want to share, let's hear about it.
Wednesday, February 10, 2010
I really wanted to have their food again before I wrote this but I didn't make it... I'll have to correct that soon. I was trying to correct a health issue and couldn't eat much meat and boy was I glad to have Nalapak. Whenever I was craving rich and fulfilling food, this was the place to go... and I didn't have to feel guilty.
This isn't a place where I have one dish I go for, I've had lots of different things and they have all been good. The one thing I would always advise getting it the Channa Bhatura. This bread is great... puffed up and oily in a good clean way.
If you need some good tasty food this is a great place. Enough said.
Wednesday, February 3, 2010
What DO you actually enjoy about your kitchen? Tell us 3 things.
Wednesday, January 27, 2010
Key's is comfort food to the max. Portions are big and tasty with not much concern for making the food "Healthy". Most of the meals ring in for under $15 and if you leave hungry you are a very special person. I'm very fond of the Biscuits and Garvy (for breakfast), Meatloaf, and Apple Pie. I have tried lots of other dishes though and they've all been quite good.
The biscuits and gravy have fresh biscuits, like all their baked goods, and a salty fatty sausage white gravy. Maybe it's just cause it's a bit tough to find here or maybe it's good sausage available but flavor is on the level of good quality from down south. I'm adding weight just thinking about it.
I should probably reiterate, Key's isn't the place to go if you are looking for elegance and refinement. The meatloaf is smothered in brown gravy, moist, tender, and with a hint of sweetness. The only thing that could be considered a drawback is the side vegatables are cooked old school style, till they turn mushy. I actually like this, it fits with the style of the place, but if you like your green beans crisp that won't happen here.
Apple pie, made fresh. Need any more? They also have great cinnamon and carmel rolls and other great pies and cakes. Dessert is not a problem.
I went twice this past weekend and I'm ready to go back.
Friday, January 22, 2010
I got this from The Noble Pig's blog. She has GREAT pictures with things done step by step!
I cannot get a link to work again!! Here is the link http://noblepig.com/2008/10/17/devils-on-horseback.aspx
For the shrimp:
24 large shrimp, shelled and deveined
1/4 cup dry white wine
1 teaspoon lemon zest
1-1/2 teaspoons prepared garlic-chili sauce
1 teaspoon salt
6 strips bacon, quartered
For the Remoulade:
2/3 cup mayonnaise
2 Tablespoons lemon juice
1 Tablespoon prepared chili garlic sauce
1/2 teaspoon salt
2 green onions, finely chopped (both white and green parts)
In a non-reactive bowl, marinate shrimp for 15 minutes with wine, lemon zest, garlic-chili sauce and salt.
For the Remoulade, stir together mayonnaise, lemon juice, chili-garlic sauce, green onions and salt. Cover and chill until serving time.
Quarter 6 strips of bacon in half lengthwise and then again across the middle. In other words, one piece of bacon will be cut into four strips.
Soak wooden skewers in water for twenty minutes before skewering shrimp. Wrap each shrimp in a piece of bacon, securing bacon with wooden skewer, neck to tail in a half-moon. Add three to four shrimp per skewer.
Position oven rack so the food will be 3-4 inches from the heat. Preheat broiler. I broiled the shrimp on low for about twelve minutes and I turned them three times for even browning. DO NOT WALK AWAY FROM THE BROILER. Watch your shrimp very carefully. All ovens are different. My cooking times could be very different from yours. Just make sure shrimp are opaque and bacon is cooked through and crisp.
1 can corn, drained
1 jar salsa (I use a medium jar of medium salsa)
4 boneless, skinless chicken breasts
1 c. shredded cheddar or Monterrey jack cheese
Place beans, corn and half of salsa into crock pot. Add chicken and rest of salsa. Cover and cook on low for 6-8 hours or on high 3-4 hours. Top with cheese and cook an additional 15 minutes.
Personal preference of serving - layer on a tortilla with lettuce and sour cream! Other ideas - serve with rice... make a taco salad. YUM!
We have used this is tortilla shells. I usually just put the cheese on in our tortilla!!
Go Vikings!! (For those of us from MN!)
2 cups coarsely chopped cooked chicken (about 12 ounces)
¼ cup chopped pitted ripe olives
1 cup (4 ounces) shredded cheddar and Monterey Jack cheese blend
1 can (4 ounces) chopped green chilies, undrained
½ cup mayonnaise
1 tablespoon Pantry Southwestern Seasoning Mix
2 plum tomatoes
2/3 cup finely crushed corn tortilla chips, divided
2 packages (8 ounces each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream
1. Preheat oven to 375 degrees. Chop chicken and olives using food chopper; place in bowl. Add cheese, green chilies, mayonnaise and seasoning mix.
2. Seed and chop 1 tomato. Slice lime in half. Squeeze juice from one half to measure 1-teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and limejuice to chicken mixture.
3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
4. Sprinkle reserved crushed chips cupboard. Unroll crescent dough. Place dough sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles; chip dies down, in a circle on round stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using large tablespoon scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
For garnish, cup remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Serve with salsa and sour cream.
Wednesday, January 20, 2010
What you need
1 cup HONEY MAID Graham Cracker Crumbs
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 squares BAKER'S White Chocolate, melted
1/4 tsp. peppermint extract
2 cups thawed COOL WHIP Whipped Topping
1/2 cup chopped candy canes
PREHEAT oven to 325°F if using a silver 9-inch spring form pan (or to 300°F if using dark nonstick 9-inch spring form pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over crust.
BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator. (I topped with the whipped topping and put Andes peppermint candies on top.)