Cranberry Spinach Salad, Revisited

2/13/09: Although it is a completely different recipe, I couldn't help but notice how much this salad resembles the Strawberry Spinach one I posted earlier this week. I made it, in part, because I still had those ingredients on hand. This recipe happens to be the top rated salad on Allrecipes.com. Everyone on the site leaves their opinion on how to improve upon it, but I decided to give it ago with the original recipe (besides decreasing the sugar a bit). It is super simple: spinach, almonds, and cranberries. And the dressing only takes a minute to whip (or rather emulsify) together. This makes a LARGE salad, so unless you are feeding a crowd I suggest cutting the recipe in half (or 1/4 as I did). And it is a great salad. Number one? Not quite. It is definitely good, but yesterday's Strawberry Spinach salad swept me off my feet. Worth making again though!

4/28/09: My mom granted me half of her Costco-size bag of sliced almonds which gets along well with the enormous (also from Costco) bag of Craisins sitting in my pantry. If only I had an endless supply of spinach, we could have this salad every day! I did revise the dressing recipe, but only slightly. I felt like the sesame seeds were taking over the salad, and so I halved the suggested amount. And the original recipe calls for white sugar, but from now on I'll use organic cane sugar or honey for an unrefined sweetener. Such an excellent salad- one I will be making over and over again!

INGREDIENTS
3/4 cup sliced almonds, toasted
1 lb. baby spinach

1 cup dried cranberries

Dressing:
1 Tbsp. toasted sesame seeds
1 Tbsp. poppy seeds
4 tsp. organic cane sugar or HONEY
2 tsp. minced onion
1/4 tsp. paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup canola or olive oil

DIRECTIONS

1. In a medium saucepan over low heat, cook and stir almonds until lightly toasted. Remove from heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and cranberries.

3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and oil. Toss with spinach just before serving.

Serves 8.

(Adapted from All Recipes)

Brown Rice Risotto with Asparagus

Last week I made my first risotto and I was so elated that it was a success, I had to do it again! But this time I complicated things by using brown rice. I wasn't even sure it could be done. A few food bloggers had documented their attempts at abandoning the arborio in favor of the brown, and so I figured I could experiment as well. It keeps life exciting, right?

The only difference in using brown rice is that it takes twice as long to cook. So instead of stirring for 20-30 minutes, adding more liquid every time it is absorbed, you are stuck in front of your risotto for a full hour! This is not a dish that can be left to fend for itself-it needs a little babying to turn out right. If you don't have the time to commit, then don't bother with brown rice.

Was it worth it? I'm not so sure. I am a believer in using whole grains, but since risotto is probably a special occasion type of dish, a little white rice would be OK once in a while. Will I ever make it with brown rice again? Probably, yes. Because I'm crazy and will go to great lengths to eat healthy. But it won't be often, because that hour seemed to drag on for eternity. The rest of dinner was done and beckoning me from across the kitchen, tempting me to drop my spoon and abandon that tiresome risotto.

Asparagus is now in season and makes the perfect addition to cheesy creamy risotto. Besides the brown rice, I followed a very basic risotto recipe, using butter, shallots, chicken stock, and finishing it off with salty Parmesan cheese. (This would be a good time to mention that if you are using full-sodium chicken broth and Parmesan, you will probably not need to add any extra salt. Wait until the end and taste it first.) This recipe will work with arborio rice and you will not need near as much stock (nor stamina) to get a great result!

INGREDIENTS

1 lb. asparagus

3 Tbsp. butter

1/2 cup shallots, chopped

2 cloves garlic, minced

1 cup brown rice (or arborio)

1/2 cup dry white wine (or 1 Tbsp. lemon juice + 1/4 cup water)

3 1/2- 8 cups chicken stock (depending on whether you use brown or arborio rice, could also substitute some of the asparagus cooking water for stock)

1/2 cup freshly grated Parmesan cheese

salt and pepper, to taste

DIRECTIONS

1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2. Heat 3 Tbsp. butter in a saucepan over medium heat. Add the shallots and cook for a few minutes until translucent. Add the garlic and cook for 1 minute. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3. While the shallots are cooking, bring the stock to a simmer in a saucepan.

4. Add the wine (lemon + water mixture). Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite (about 15 to 20 minutes for arborio and up to 1 hour for brown rice). Remove from heat.

Note: The stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.

5. Gently stir in the Parmesan cheese and the asparagus. Add salt and pepper to taste. Serve immediately.

Serves 4.

(Adapted from Simply Recipes)

Pecan Crusted Chicken Salad with Cranberry Vinaigrette

Almost 6 months ago I made this pecan crusted chicken served over a green salad, and Dustin and I couldn't believe how delicious it was! Problem is I didn't follow an exact recipe, and back then I wasn't in the habit of writing down the details of everything I cooked. I couldn't remember what exactly went into the salad or what dressing I served it with. But I did recall the method for preparing the chicken, which is kept tender and juicy by a crunchy pecan crust. At least I had that.

The pecan crusted chicken would probably be fabulous served over almost any salad, but I decided to go with a classic duo: pecans and cranberries. The salad base is simple, and includes chewy bursts of sweetened dried cranberries. The cranberry vinaigrette ties it all together, utilizing either fresh, frozen, or saucy cranberries, sweetened by honey and citrus juice. I used a natural cranberry sauce I've had in the fridge, and because it was already sweetened I did not need to add any honey. I'll probably play with the vinaigrette recipe more in the future, using fresh berries, and mixing up the juices and vinegars to find the combination I love best. It wasn't the same exact salad as we remembered, but turned out swell nonetheless!

INGREDIENTS
Chicken:
1 boneless skinless chicken breast
1 egg, lightly whisked for dredging
flour, for dredging
1/2 cup pecans, finely chopped

Salad:
romaine lettuce, rinsed and chopped
red onion, thinly sliced
dried cranberries
feta

Cranberry Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup cranberry sauce (or 2-3 Tbsp. fresh/frozen cranberries + honey to desired sweetness)
2 Tbsp. white balsamic vinegar
1 Tbsp. lemon juice (or any other citrus juice such as orange)
1/2 tsp. Dijon mustard
salt and pepper, to taste

OR try this fabulous Fresh Cranberry Vinaigrette

DIRECTIONS
1. Pound chicken breast to an even 1/2 inch thickness. Place flour, egg, and pecans each in separate shallow dishes. First dredge the chicken in flour, then egg, and then coat in pecans. Place in a greased baking dish and bake in a preheated 350 F oven for 20-30 minutes until the juices run clear. Remove from the oven and let rest for 5 minutes.

2. To make the vinaigrette, combine cranberry sauce, vinegar, citrus juice, and Dijon in a blender or food processor. With the motor running slowly stream in the olive oil to create an immersion. Season to taste with salt and pepper.

3. To create the salad, layer romaine, red onion, cranberries, and feta is a salad bowl. Top with chicken breast, sliced on the diagonal. Drizzle with vinaigrette.

Serves 2.

(Adapted from All Recipes)

Strawberry and Nutella Crepes

Having recently obtained a large jar of French Nutella (thanks to some generous friends who visited Paris last month), I decided it was time to make my own crepes! Nutella pairs exquisitely with most fruits, but Nutella and strawberries belong together- culinary soul mates, if you will! (You might notice in the first photograph that I snuck some banana slices into mine as well.) This recipe makes a very good sweet/dessert style crepe. If you are going to stuff it with savory fillings, just omit the sugar. I made half the batch with all-purpose flour and the other half with white whole wheat flour. Both were excellent. Because crepes have such little flour in them, using whole wheat does not significantly change the texture. White flour is ideal for the dessert crepe, but for breakfast or a savory dish I'll definitely go with the whole wheat to provide something more substantial. Topped with real whipped cream and a dusting of powdered sugar, these crepes were a delightful dinner treat!

INGREDIENTS

Crepes:

4 eggs, lightly beaten

1 1/3 cups milk

2 Tbsp. butter, melted

1 cup flour (all-purpose or white whole wheat)

2 Tbsp. sugar

1/4 tsp. salt

Toppings:

Nutella

fresh strawberries, rinsed and sliced

real whipped cream

powdered sugar, for dusting

DIRECTIONS

1. In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.

2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil. Using a serving spoon or small ladle, spoon about 1/4 cup crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Serves 4.

(Adapted from All Recipes)

Chicken, Olive, & Chorizo Empanadas

I just finished doing my research to write this post, because I knew nothing about empanadas. (Besides that they seemed very appealing.) Flaky bread dough stuffed with savory meat filling-bring it on! Truth is, I don't know too much about anything food related, so I'm learning as I go. Once again the world wide web has expanded my knowledge: epanadas are a stuffed pastry with Spanish origins. Who knew? I thought they were indigenous to Central/South America (where they are readily found), but it seems they originate from Spain. The Spanish verb empanar means to wrap or coat in bread. I studied Spanish for a long while, but that's one verb I didn't pick up. Anyhow, that explains why several of the ingredients in this recipe are very authentic Iberian fare (namely the smoked paprika and chorizo).

I adapted this recipe from Smitten Kitchen who took it from Gourmet magazine. This recipe is a gem! After I finish sharing it with you, I will tuck it away for safe keeping, pulling it out and putting it to use when I really want to shine in the kitchen. I can't imagine anyone not being dazzled by these flaky buttery bundles of smoky chicken, green olives, and chorizo!

While I don't deny that these have a significant dose of fat in them, we are saving calories by baking instead of frying them. Some of you might be wanting to use chicken breast instead of legs to cut back in another area, but DON'T! Bone-in and skin-on chicken thighs and drumsticks make for very juicy, flavorful, meat and broth and this recipe would not be the same without them. You will be discarding the skin and bones after cooking, but it's the effect of cooking them still in-tact that makes all the difference! Make sure to find Spanish paprika, as it is not the same as sweet or hot paprika. You want the unique smoky quality it adds.

This recipe produces about 18 medium to large sized empanadas. That might seem like a lot, but I promise you will have no trouble finishing them off in a day or two. Pop them in the freezer if you have extras. They make an awesome microwave snack or lunch.

If you'd like to read nearly a hundred other opinions on this fine recipe, visit the link at the bottom to Smitten Kitchen and see for yourself! I'm excited to expand upon this recipe and try beef or cheese or even a fruit and cream cheese filling next!

INGREDIENTS

Dough:

2 cups whole wheat flour (white whole wheat or pastry work well)

2 1/2 cups all-purpose flour

2 tsp. salt

2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes

2 large eggs

2/3 cup ice water

2 Tbsp. distilled white vinegar

Filling:

2 lb. whole chicken legs (I used half chicken thighs and half drumsticks)

1 tsp. salt

1/4 tsp. black pepper

2 Tbsp. extra virgin olive oil

2 large onions, halved lengthwise, then cut into 1/4-inch-wide strips

2 large garlic cloves, minced

2 Turkish bay leaves (or 1 California bay leaf)

1/3 cup finely diced Spanish chorizo (I doubled the amount of chorizo)

1/2 tsp. Spanish smoked paprika (not hot)

1/4 cup pitted chopped green olives (I almost doubled these as well)

1/2 cup dry white wine (I used more chicken broth)

1/2 cup low-sodium chicken broth

Egg wash:

1 egg, lightly beaten with 1 Tbsp. water

DIRECTIONS

1. Make Dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.

2. Make Filling: Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.
Add chorizo and paprika and cook, stirring, 1 minute. Add olives, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

3. Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

4. Form Empanadas: Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Divide first dough and half of second dough into 18 equal pieces and form each into a disk. (The remaining dough can be stored in the freezer for future use.) Keeping remaining pieces covered, roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 5-inch round (about 1/8 inch thick).

5. Spoon about 2 tablespoons filling onto center and fold dough in half, enclosing filling. Press edges together to seal, then crimp decoratively with your fingers or tines of a fork. Transfer empanada to a baking sheet. Make 17 more empanadas in same manner, arranging on 2 parchment-lined (or greased) baking sheets.

6. Lightly brush empanadas with some of egg wash and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 25 minutes. (I just baked one pan at a time in the middle of the oven. They only took 15 minutes to cook.) Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.

Makes 18 empanadas.

(Adapted from Smitten Kitchen and Gourmet)

Seafood Enchiladas

 

This recipe should come with a warning label, because it is rich. Expensive, yes, that too. But what I mean is thick and creamy and decadent. And as a further precaution: while I wouldn't exactly say this dish is unhealthy, it is definitely not light. Translation: you might fill up faster than anticipated. But if you (like me) love seafood and can always eat Mexican, this fusion dish is for you!

Fresh lump crab and your choice of succulent shrimp or sea scallops swim in a seriously creamy garlic and green chili sauce. I use fresh chopped herbs to brighten and lighten the flavor, with a few dashes of chili powder for heat (always feel free to add more). The enchilada sauce is meant to be mild, allowing the distinct seafood flavors to come through. I'm borderline obsessed with scallops, but even my husband, who is usually bothered by their texture, enjoys them bundled up enchilada style!

Next time around I'll probably try lightening the sauce. Perhaps I'll substitute chicken broth for half of the half and half (confused yet?) or use less sour cream- something. Many of you know I have a volatile stomach. Sparing you the gruesome details, creamy dishes bring consequences. (Alfredo sauce makes me nauseous. I just don't go there.) So when something is really good (this being the perfect example), and I can't stop eating it, I pay the price. It could be argued that so does my husband who has to put up with my misery afterwards. He has developed astonishing tactics for persuading me NOT to eat certain foods. For this cleverness he is worthy of recognition, but I'll save that discussion for another post. So that I can enjoy my beloved seafood enchiladas more often, I hope to adapt the sauce, while maintaining its flavorful, to be slightly less threatening.

INGREDIENTS

1 Tbsp. butter

1 onion, diced

2 cloves garlic, minced

1 lb. combination of crab, shrimp, and scallops (I use 8 oz. lump crab with either 8 oz. shrimp or scallops)
8 oz. sharp Cheddar, Monterey Jack or Mexican blend, shredded and divided

1/4 cup butter

2 cups half and half

1 cup sour cream

1 can diced green chilis

fresh parsley, chopped

fresh cilantro, chopped

1 tsp. cumin
1/4 tsp. chili powder

dash cayenne pepper

salt and pepper, to taste
10-12 whole wheat flour tortillas

Garnish with choice of chopped fresh cilantro, green onions, diced tomato, or avocado.

DIRECTIONS
1. In a large skillet over medium heat, saute onions and garlic in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crab meat and shrimp. Mix half of the cheese into the seafood.

2. In the same saucepan over medium-low heat, combine half-and-half, sour cream, butter, green chilis, parsley, cilantro, cumin, chili powder, cayenne. Season to taste with salt and pepper. Stir until the mixture is lukewarm and blended.

3. Place a large spoonful of the seafood mixture into each tortillas. Spoon a small amount of sauce over the mixture. Roll the tortillas up and arrange them in a 9x13 baking dish. Pour the remaining sauce over the enchiladas, and sprinkle with remaining cheese.

4. Bake in 350 F preheated oven for 20-30 minutes, until cooked through and bubbly.

5. Remove from the oven, garnish, and serve.

Serves 4-6.

(Adapted from All Recipes)

Ina's Coconut Cupcakes

I'd heard (wonderful things) about these cupcakes and had been dying to try them! Ina Garten is world renowned for her classic French cooking (although she is all-American) and I've found her a dependable source for impressive recipes. If the rumors were true, I didn't dare mess with something so perfect- so here you have it- the unadapted Barefoot Contessa Coconut Cupcakes themselves. These cupcakes are worthy of their fame!

Besides mixing them by hand (although using a stand mixer will save you time and a sore arm), I followed the recipe exactly. It is ESSENTIAL that you use room temperature butter, eggs, and cream cheese. If not, you will make things much more difficult for yourself and risk ruining this delightful dessert (and then I have no sympathy for you). Baking is a science and there is a reason for (almost) everything. So don't bother to begin until your ingredients have reached room temperature. The only alteration I would ever consider is using coconut milk instead of buttermilk to amp up the coconut flavor. If I give it a try, I'll be sure to let you know how it goes!

These cupcakes are slightly dense, ever-so-sweet, and seriously scrumptious! The frosting makes a lot, so heap it high and you will be grateful. You do have the option to toast the coconut topping. By no means are these a light dessert and no way will you have just one. But something this good doesn't come along that often, so go ahead...ooh and ah and devour another!

INGREDIENTS
3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp.baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz sweetened, shredded coconut

Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lb. confectioners' sugar, sifted (or more until you've reached the desired consistency)

DIRECTIONS

1. Preheat the oven to 325 degrees F.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

6. Frost the cupcakes and sprinkle with the remaining coconut.

NOTE: For added flavor, you can toast the coconut in the oven before topping the cupcakes.

Makes 24 cupcakes.

(Adapted from Food Network)

Braided Egg Bread

Infected with the Easter spirit, I decided this beautiful braided loaf would be the perfect addition to our holiday feast. It is a traditional Jewish egg bread, more commonly known as Challah. Dyed raw eggs are inserted into the dough before baking to add a colorful festive touch (they cook through in the oven and can be eaten afterwards). I strictly followed the original recipe, which could have produced disaster if my mom hadn't been keeping an eye on my bread in the oven. After its second raise I proceeded to bake the bread according to the directions (which suggested a 50 minute baking time). After merely 15 minutes in the oven the bread was already overly browned! My mom alerted me to this fact, and I rushed to the oven, extracting my loaves as quick as possible. Sadly, they had already been in the oven too long, and what should have been a chewy soft braid of bread turned out rather dry. They still looked appealing though, and that flaky, buttery, semi-sweet egg bread flavor was there.

Two lessons I'm learning over and over again: don't trust baking times AND always err of the side of under baking breads/pastries/desserts. Every oven varies in temperature and efficiency, so never leave baked goods unsupervised. I always set my timer for about half the amount of time the recipe calls for and then keep checking on it after that. Problem is, in this case, the recipe was so far off that my 30 minute timer would have turned my bread into a brick.

My other complaint is that the egg dye leaked on to the loaf. I'm not sure how to remedy this one. If anyone has any suggestions on how to prevent the color explosion I'd be grateful. Nevertheless, this is a promising recipe that just might take a little practice to get right.

INGREDIENTS

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 tsp. salt
1 (.25 ounce) package active dry yeast (2 1/4 tsp.)
2/3 cup milk
2 tablespoons butter (room temperature works best)
2 eggs
raw whole eggs, dyed if desired
melted butter or egg wash (1 egg lightly beaten with 1 Tbsp. water)

DIRECTIONS

1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

5. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter or egg wash.

6. Bake in 350 F preheated oven for 12-30 minutes, or until golden.

(Adapted from All Recipes)

Whole Wheat English Muffins

I love English muffins! I adore their nooks and crannies...the way they soak up melted butter and jelly. Always best eaten warm and crunchy, just out of the toaster. I usually make my sandwiches with them as well (the perfect size when I can't commit to two full slices of bread). Problem is I've never found a store-bought English muffin made with whole wheat that was very good. And so when I decided to use all whole wheat in this recipe I found on Baking Bites, I didn't have very high expectations. Making the batter (although maybe it's technically a dough since it contains yeast?) couldn't be easier. It sits on the counter for 40 minutes and then you're ready to heat up your griddle and put your baking cap on. English muffins take more patience than pancakes because it takes them a while longer to cook through...but they're worth the wait! They turned out soft and chewy, and full of those characteristic english muffin rivets! Yours and mine might not be perfectly round, but who notices a few imperfections when they taste so scrumptious!

INGREDIENTS
1/3 cup warm water (100-110 F)
1 Tbsp. sugar or honey
2 1/2 tsp active dry yeast
1 cup warm milk (100-110 F)
1/2 tsp. salt
1 3/4 cups white whole wheat flour

DIRECTIONS
1. In a large bowl, whisk together water, sugar or honey, and yeast and let mixture stand for 10 minutes, until slightly foamy. Stir in remaining ingredients and mix until smooth. Cover with plastic wrap and set aside for 40 minutes.

2. Heat a griddle/nonstick frying pan to 300 F or over medium/medium high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray. Drop dough by 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown. Cool on wire rack. (Can be frozen and reheated.)

Makes 10-12 muffins.

(Adapted from Baking Bites)

Zucchini Herb Bake

No more complaints about eating your vegetables. I found the solution! This colorful medley of veggies is no doubt healthful and actually delish! This was my second time making it, and I tweaked the original recipe to give it a more Italian identity. You have an assortment of very Italian vegetables: zucchini, yellow squash, tomatoes, red peppers, and fresh or dried herbs. Into the mix of lightly sauteed vegetables and rice goes some freshly grated parmigiano reggiano (and a layer on top). It bakes in the oven until a bubbly golden crust is formed. This could be served as a vegetarian meal or an impressive side dish. I have also made it (in a more American fashion) using grated cheddar cheese. You could give it a Mexican flair using corn, jalapenos, scallions, and Monterey Jack or Queso Fresco.

INGREDIENTS

1/2 cup uncooked long grain brown rice
1 cup water

2 tablespoons olive oil

1 1/2 pounds zucchini and yellow squash, cubed
1 small onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 cloves garlic, minced
1 Tbsp. fresh oregano (or 1/2 tsp. dried)

1 Tbsp. fresh parsley (or 1/2 tsp. dried)

1/2 tsp. dried basil
1/2 tsp. sweet paprika
salt and pepper, to taste
1 cup seeded, chopped tomatoes
1 cup grated Parmesan cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer (according to package instructions) until tender.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish (or 9x9 baking dish).

3. Heat the oil in a skillet over medium heat, and cook the zucchini, onion, peppers, and garlic 5 minutes, or until tender. Season with parsley, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Serves 4-6.

(Adapted from All Recipes)

Sweet Potato Fries, Revisited

While I've never been able to recreate the equal of Guru's (Provo, UT) Sweet Potato fries, this version is delicious in it's own way. I absolutely love the combination of sweet and salty! Sweet potatoes are healthier, and in my opinion much tastier, than the plain brown kind, and baking them in the oven makes them even more diet friendly. To make them crispier you can deep fry them. (In which case I would suggest sprinkling the seasonings on them soon after you have removed them from the hot oil.)

4/9/09: We're heading out of town for the weekend and so tonight's dinner was an incoherent medley of pantry and freezer remnants. I decided to utilize a lone sweet potato and see if I could improve upon my previous post. I followed the same method: julienned fries (although I like mine fairly thick), a drizzle of olive oil, and a dash of salt and pepper. I experimented with the seasonings, this time using a bit of cinnamon, coriander, and smoked paprika. It was sweet and earthy- I will definitely add it to my list of successful combinations! I also whipped up an avocado sour cream dipping sauce on the side. I didn't follow any specific recipe, but if you want to try a sauce that looks promising take a look here.

INGREDIENTS

1 - 1 1/2 lbs. sweet potatoes (1 large sweet potato)

2 Tbsp. olive oil

salt and pepper, to taste

Seasoning combinations I love:

1/4 tsp. cinnamon + 1/2 tsp. sugar + 1/4 tsp. sweet paprika

1/4 tsp. smoked paprika + 1/4 tsp. cinnamon + 1/4 tsp. ground coriander

Other suggestions:

garlic powder

chili powder

cumin
cajun seasoning
adobo seasoning

DIRECTIONS
1. Preheat oven to 425 F. Line a baking sheet with aluminum foil.

2.Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side. Place the sweet potatoes into a sealable plastic bag. Add oil, salt and pepper, and seasonings. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer (not touching).

3. Cook for 25-30 minutes, turning at least every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Serves 2.

(Adapted from Sarah's Cucina Bella)

Cinnamon Roasted Chicken

These seasonings seem like they would belong better in pumpkin pie than on a chicken. But I'm all for trying something new, and after my delicious sticky roasted chicken I couldn't wait to cook a whole bird again! This recipe used a new method of roasting: a quick scorch (vs. low and slow like previously). The results were fantastic! This was the juciest, most succulent rotisserie-style chicken I've ever had! (It helped that I didn't overcook it this time.) You do have to dedicate a full hour of remaining in the vicinity of the oven so you can keep adjusting the temperature. As for the cinnamon, spice, and everything nice that I massaged over every inch of the bird (and uder the skin), it transformed a plain old chicken into a sweet and savory explosion of taste! Roast some vegetables in the bottom of the pan, and you could serve this for a fancy dinner or holiday meal.

INGREDIENTS

2 tsp. salt

1 tsp. sugar

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1/4 tsp. allspice

1/4 tsp. cinnamon

1 (4 lb.) whole chicken

5 cloves garlic, crushed

1 small onion, quartered

DIRECTIONS

1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken, inside and out, including under the skin, with the mixture. Cover chicken, and place in the refrigerator overnight or for 24 hours.

2. Preheat oven to 500 degrees F (260 degrees C). Stuff the chicken cavity with the garlic and onion. Place the chicken, breast side down, on a rack in a roasting pan.

3. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F, and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 165 degrees F, or until the juices run clear. Let stand 15 minutes before serving.

NOTE: I covered the chicken with foil after the first 15 minutes of roasting to prevent the skin from burning and then uncovered it for the last 15 minutes.

Serves 4.

(Adapted from All Recipes)

Hot 7 Layer Dip

HOT 7 Layer Bean Dip? Why didn't I think of that?! Thank you to Elise of Simply Recipes who boldly asserted that beans should not be eaten cold. They really are so much better hot! This dip is nothing unusual. I turned up the temperature AND kicked up the spice by adding some smokey chipotle peppers in adobo. The hot-off-the-stove beans melt the cheese for a gooey bottom layer that is much more spreadable and dip-able than typical.

INGREDIENTS

2 cups refried beans (one 15-oz. can)
1 tsp. chipotle in adobo, minced

1/4 tsp. ground cumin

1 cup Cheddar or Monterey Jack cheese, shredded

1 avocado, peeled and chopped or mashed

1 tomato, chopped

1/3 cup sour cream

1/2 small can ripe black olives, chopped

2 green onions, sliced

DIRECTIONS

1. Heat the refried beans on the stove, stirring in enough water to get a creamy, dip-able consistency. Mix in the chipotle in adobo, cumin, and salt to taste.

2. Once the beans are hot, spread them over the bottom of a serving dish. Immediately sprinkle the shredded cheese over top so it begins to melt. Layer on the avocado, tomato, sour cream, olives, and green onions.

3. Serve immediately with tortilla chips.

Serves 8.

(Adapted from Simply Recipes)

Slow Cooker Refried Beans, Revisited

I've always enjoyed refried beans out of a can. After coming across this recipe, which seemed simple enough since the slow cooker does most of the work, I decided to try them from scratch. These are almost fat-free (depending on if you use broth or water) and yet so good! My husband said they were the best refried beans he's ever had, and I agree that they are restaurant quality! You can adjust them to your desired consistency and flavor- try more spices or use black beans instead. It is minimal effort with superb results!

4/3/09 I've made a few small changes (mostly on the measurements) to the ingredients. The last two times I made these I added minced chipotle pepper in adobe sauce instead of or in addition to the jalepeno. It kicks up the heat a notch and gives them a wonderful smoky flavor! Don't by shy with the cumin, garlic, and pepper. This last time I minced the onion up tiny and after mashing the beans it disappeared completely.

INGREDIENTS
1 onion, peeled and halved (or minced)
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 Tbsp. garlic, minced (about 4 cloves)
1 tsp. freshly ground black pepper
1/2 tsp. ground cumin
7-9 cups chicken broth (or water, but the broth gives it more flavor)
salt and pepper, to taste

DIRECTIONS
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the broth and stir to combine. Cook on High for 8 hours, adding more water/broth as needed. Note: if more than 1 cup of liquid has evaporated during cooking, then the temperature is too high.

2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency. After cooking, flavor with salt according to taste. (If you used chicken broth, which is high in sodium, you will not need as much salt as if you used water.)

Serves 8.

(Adapted from All Recipes)