Wednesday, December 22, 2010
Also, it's categorized as an appetizer, but it's more like a casserole, so I think I prefer it for dinner.
The Ultimate Chicken and Dumplings
Food Network website
Chicken and Stock:
1 (3 to 31/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 head garlic, split through the equator
2 tablespoons salt
Buttermilk-Chive Dumplings: I think I'll halve this part next time; I had a lot of leftover batter.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped chives
3/4 to 1 cup buttermilk
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions I think I'll chop a regular onion and saute it with the carrots, celery and garlic. Nate and I didn't like the pearl onions, though I suspect it's more traditional this way
1/4 cup heavy cream Forgot to put this in but didn't miss it.
Freshly ground black pepper, for garnish
Chopped chives, for garnish
For the stock:
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks. I cooked my chicken in the crock pot using the same ingredients all day until I was ready to make dinner.
When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
For the dumplings:
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
To prepare sauce:
In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.
Sunday, December 19, 2010
Friday, December 17, 2010
Wednesday, November 17, 2010
Saturday, November 6, 2010
Friday, October 29, 2010
Tuesday, October 26, 2010
But, I couldn't resist trying this one from a trusted (and different) blog and the Barefoot Contessa. These two ladies have never steered me wrong, and I think I now have a new favorite vegetarian lasagna: http://smittenkitchen.com/2010/10/mushroom-lasagna/
I halved the recipe, making this dish in an 8x8 pan, and followed all of Smitten Kitchen's suggestion, except for the garlic. I doubled it and cooked it with the mushrooms instead of the white sauce.
I just wish I had doubled it and frozen an extra pan!
Thursday, October 21, 2010
Friday, October 8, 2010
1 box devil's food cake mix
1 cube of butter melted
Mix and roll into quarter size balls.
Bake at 350 for 8-10 minutes. Look for the tops of cookies to start cracking.
Let the cookies sit on sheet for a minute and then place on wire rack to cool.
2 C powder sugar
1/4 C shortening
1/2 tsp vanilla
splash of milk
Mix and leave filling a little stiff.
- 6 tablespoons tahini
- 1/2 cup honey
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups quick cooking oats
- 1/2 cup chopped walnuts (I used sliced almonds)
- 1/2 cup raisins (optional)
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
- Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Wednesday, September 22, 2010
Friday, August 27, 2010
Thursday, August 19, 2010
I also see that this recipe is nothing like the "Chicken Tetrazini" in my Better Homes and Gardens cookbook. Who knows what that is all about? So, full disclaimer: I don't know if this is really Chicken Tetrazini, but that's what I call it. Enjoy!
3 cups cooked chicken, cubed
3 cups homemade chicken broth/stock
½ cup parmesan cheese, grated
½ cup Cheddar cheese, grated (I used raw, grass-fed)
1 cup milk or cream
5 tablespoons butter
6 tablespoons sprouted flour
1 teaspoon sea salt
pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried marjoram
- Preheat oven to 350. Cook pasta until tender and drain. In a large saucepan, melt butter and gradually whisk in flour to make a roux. Gradually stir in broth, whisking continuously. Add milk and parmesan cheese, stirring with a wooden spoon until all cheese is melted. Cook over medium heat until mixture bubbles and thickens.
- Season with salt and pepper, basil and marjoram. Add chicken and pasta into saucepan and combine. Pour into buttered 9x13 pan. Sprinkle grated cheddar cheese over top. Bake for about 30 minutes, until cheese has melted and begins to brown.
from my friends Taryn and Corey
2 oz. unsweetened chocolate, roughly chopped
8 T. (1 stick) unsalted grass-fed butter (I used Kerrygold)
1 cup rapadura/sucanat/palm sugar
2 pastured eggs
½ cup sprouted flour (I used soft white wheat)
pinch sea salt
½ tsp. vanilla
Preheat oven to 350. Butter and line with buttered parchment paper an 8-inch square pan. Set aside.
Combine chocolate and butter in a saucepan over very low heat, stirring occasionally. When just melted, remove from heat and continue stirring until smooth. Transfer mixture to a bowl and stir in sugar. Beat in eggs on at a time. Gently fold in flour, salt and vanilla.
Pour into prepared pan and smooth the top. Bake 20-25, or until barely set in the middle. Cool on a rack completely before refrigerating for at least 4 hours, wrapped. Then remove and cut into even squares. Store in an airtight container at room temperature.
Wednesday, July 21, 2010
Cool and refreshing...a perfect summer dinner staple!
Monday, July 19, 2010
To start with, freshly ground flour that has been soaked to rid it of phytic acid is very healthy. Not to mention the vitamin K2 from the butter if it is grass-fed, and the probiotics found in good quality whole milk yogurt. Even the salt is beneficial if you choose a high quality salt full of trace minerals, such as Celtic sea salt.
I like to use Kerrygold Irish Butter from Trader Joe's because it is the best price I have found. I also get my yogurt from Trader Joe's, or I make my own from whole raw milk. I haven't tried it yet, but since I have milk kefir around, I wonder if I could use that in place of the yogurt in this recipe.
They are delicious with raw cheese and organ meat sausage (like Braunschweiger, yum!). But enjoyed all by themselves they are still lovely. They are very similar to Cheez-its I think.
1 cup (2 sticks) butter, softened
3 1/2 cups freshly ground whole grain flour (I have used spelt and whole red winter wheat, both with good success)
2 teaspoons sea salt
1. Cream yogurt and butter together. Add flour and salt and stir to combine.
2. Cover with a towel and a plate, find a warm place to soak 12-24 hours (or overnight).
3. After the soaking period, preheat oven to 400 degrees.
4. At this point you can add any herbs, cheeses, or spices to your dough you might like to try. I have only attempted cracked pepper and parmesan cheese, but it was delicious! The possibilities are endless, but the crackers are truly delicious all on their own. Don't feel you need this step, it is optional.
5. Use white flour, sprouted flour, or arrowroot powder (because each of these options have no phytic acid) to roll your dough out very thin. Use a pastry or pizza cutter to cut dough into small squares or rectangles.
6. Place onto a parchment-lined baking sheet. You can put the crackers fairly close to each other, they do not spread. You can prick with a fork, but I have not seen much of a need for it.
7. Bake 8-12 minutes, checking every minute or so after 8 minutes have gone by to make sure they do not overbrown. You know the crackers are done when they are slightly brown on the edges and the middles of the crackers look drier.
8. Remove from baking sheet to cooling racks immediately, but be gentle so they do not break. Enjoy!
Monday, July 5, 2010
I have had some coconut flour ready to be used for a while now, so I made these cupcakes over the holiday weekend. The cupcakes were moist and full of berries. I am going grain-free for a little while, so the fact that they are grain- (and dairy-) free was nice so I could have some. I had to have them with a glass of (raw) milk, and they were delicious!
1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3 eggs, gently beaten with a fork
1/3 cup of honey
1/3 cup of coconut oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup of fresh or frozen raspberries
Preheat oven to 375 degrees.
1. In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.
2. Melt honey and coconut oil in a small saucepan, just until melted. (If you have over-heated it, let cool before combining it with the eggs.) Combine wet ingredients (eggs, honey, coconut oil, vanilla), and combine thoroughly into dry ingredients.
3. Fold in fresh or frozen berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Make sure to have some of the blueberries and some of the raspberries in each muffin indentation.
4. Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes).
Sunday, June 27, 2010
I'm really the only person that likes salads in my house.
But, everyone likes smoothies. So, I found and modified a smoothie recipe with spinach and aside from the color, my family loved it. If it wasn't green, you'd never know there was spinach in it!
2 cups spinach (packed down a little)
1 ripe banana (I peel my brown bananas then freeze them for easy use)
1/4 to 1/2 cup frozen pineapple
1/4 to 1/2 cup water (depending on how thick you want it!)
Use whatever fruit you have on hand: cantaloupe and grapes, and strawberries are great for freezing and make good smoothies. The banana and pineapple keep the color a pretty green. When I added strawberries and a few blackberries it turned darker, pea-soupish.
Blend and serve!
Tuesday, June 22, 2010
For Father's Day, I tried to recreate the syrup. Recipe sites like allrecipes.com and epicurious.com have suggestions for other fruit that would go well with the mint syrup. I followed Brooke's excellent example for mine, though.
Mint Berry Salad
1/2 flat of strawberries
3 pints of raspberries
3 pints of blueberries
3 pints of blackberries
1/2 c sugar
1/2 c water
1 plastic container of fresh mint leaves (mine said .66 oz)
Take 10-12 mint leaves and set aside. Put the rest of the mint (stems and all) with sugar and water in a saucepan and bring to a boil until sugar dissolves.
Allow mint/sugar mixture to seep for 10 minutes. Strain and let cool.
Add 10-12 mint leaves and cooled syrup to blender. Pour to taste over mixed berries and serve within 10 to 20 minutes of adding syrup.
Anyway, this is a recipe that I had in mind when I first started this blog, but I've never posted it because it's so long, which is why it's scanned. It's beautiful, delicious, and will satisfy both vegetarian and meat-eaters. But, it's time consuming (as you can see by the length of the recipe).
I made it last night for dinner when the swiss chard I planted in October decided to finally grow in May and was getting close to bolting (ok, it kind of did bolt--a little bitter than I cared for). And, I realized that I had about 1/2 of all the primary ingredients: 1/2 a large bunch of chard, and 1 eggplant (this recipe needs about 2 big ones). So, I halved those, but everything else I kept the same (except the saffron, I've never used it) and just made one layer of each mixture. Still tasty and much easier.
Wednesday, May 26, 2010
Tuesday, May 11, 2010
It also helps that I don't have the energy to make dinner every night right now (much less extra meals) and really, dinner for 10 days? That just wasn't going to happen.
Of coures, even as I say all this, I still feel a little guilty leaving him and I figured this would be an excellent time to put together a link list of my kids' favorite foods that I make and probably won't remember in 10 years. These are the "almost as good as McDonald's burger and fries" for my kids:
Spaghetti sauce: http://chevrefennel.blogspot.com/2008/02/pasta-add-ins.html
Meat loaf: http://chevrefennel.blogspot.com/2009/11/cooks-country-meat-loaf.html
Cracker Chicken: http://chevrefennel.blogspot.com/2009/10/cracker-chicken.html
Taco Soup: http://chevrefennel.blogspot.com/2009/10/taco-soup.html
Sugar Cookies: http://chevrefennel.blogspot.com/2009/07/kirstins-sugar-cookies.html
Wild Rice Chicken Salad: http://chevrefennel.blogspot.com/2009/05/wild-rice-chicken-salad.html
Banana Bread: http://chevrefennel.blogspot.com/2009/02/coconut-and-macadamia-nut-banana-bread.html
Homemade bread: http://www.the-exponent.com/2006/06/02/one-of-lifes-simple-pleasures-homemade-bread/
What dishes do your kids love?
Saturday, May 8, 2010
Asher's and Luke's Favorite Pancakes
based on Better Homes and Gardens Cookbook
2 c all-purpose flour
2 T sugar
4 t baking powder
1/2 t salt
2 beaten eggs, we use egg replacer
2 c soy milk
1 c vanilla soy yogurt
4 T cooking oil
In a medium mixing bowl, stir together flour, sugar, baking powder, and slat. Make a well in the center of the dry mixture; set aside.
In another bowl, combine eggs, soy milk, soy yogurt, and cooking oil. Add soy milk mixture to dry mixture. Stir until just moistened (batter will be lumpy).
For standard-size pancakes, pour about 1/4 c batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until panckaes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry.
This recipe will feed my kids pancakes every morning for the school week.
Monday, May 3, 2010
I'm still not that adventurous, but this is a recipe I tried pre-pregnancy and loved. The sauce is so rich, the portobellos and tofu such excellent meat substitutions that my kids totally ate it up, and even my husband said it was a satisfying meat substitute.
It has tons of steps, but after making it a few times, I suspect it will be rather intuitive and easy.
Stir-fried Portobellos with Ginger Sauce
2 T soy sauce
2 T sugar
1/4 c chicken or vegetable broth
1 T soy sauce
1 c chicken broth
3 T oyster-flavored sauce
2 t roasted sesame oil I used regular sesame oil
1 T cornstarch
2 garlic cloves, minced
4 t fresh ginger, minced
4 T vegetable oil
6-8 portobellos, stems discarded, gills removed I left the gills on mine, did 3 portobellos and 1/2 pound tofu, I also sliced the portobellos into strips
2 c sliced carrots or other longer cooking vegetable like broccoli, cauliflower, asparagus, green beans
1/2 c chicken broth
1 c snow peas or other quick cooking vegetable like bell pepper, celery, zucchini
1 pound leafy greens like bok choy or napa cabbage I left this out and added extra of the other 2 vegetable types
1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 t vegetable oil
1a. Drain tofu by wrapping a firm block in a dish towel and put an even weight on top of it (I use a couple cans on top of a cutting board) for 20 minutes. Cube tofu into bite-size pieces and toss with 1 T cornstarch until covered.
2. Heat 3 T vegetable oil in 12-inch skillet over medium-high heat until shimmering. Put tofu in pan for 3-5 minutes (don't touch for first 3 minutes to get a nice golden crust).
Add mushrooms to cook, without stirring, until browned on one side, 2 to 3 minutes. This is the tricky part, the tofu needs about 5 minutes longer than the portobellos, so act like you're cooking two separate dishes in the same pan while timing. The tofu will be golden when it's time to turn; the portobellos require watching the clock. It's not as intuitive for me, at least, to tell when they're done.
Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes.
Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms and tofu are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
3. Heat 1 t oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes.
Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
This felt like a lot of extra steps. I transferred the mushrooms and tofu to a plate but cooked all the vegetables slightly spaced apart but in the same skillet.
4. Heat remaining t vegetable oil in now-empty skillet over medium high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute.
Push vegetables to the side of skillet to clear center; add garlic-ginger mixture to clearing and cook, smashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir into vegetables.
5. Return everything to skillet with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.
Wednesday, April 28, 2010
1 cup packed brown sugar
2/3 cup peanut butter
1/2 cup corn syrup or honey
1/2 cup butter, melted
2 teaspoons vanilla extract
3 cups quick-cooking oats (I used whole oats)
1/2 cup sunflower kernels
1/2 cup raisins
6 tablespoons toasted wheat germ (or raw)
2 tablespoon sesame seeds
1 cup semisweet chocolate chips (or raisins)
|1.||In a small mixing bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla. Stir in the oats, sunflower kernels, raisins, wheat germ and sesame seeds. Fold in chocolate chips. (I thought they would have been just as delicious w/o the chocolate chips, and I am a HUGE chocolate fan). |
|2.||Press into an jelly roll pan coated with nonstick cooking spray. Bake at 350 degrees F for 15-20 minutes or until set and edges are browned. Cool completely on a wire rack (overnight, if possible). Cut into bars.|
Other options include adding 1/4 C egg whites for more protein, adding nuts instead of seeds, and replacing the chocolate chips with other dried fruit, like craisins. You could also use flax seed instead of wheat germ. Some have used light olive oil instead of butter. There are a lot of combinations, but this recipe is so good I couldn't stop eating the mix raw as I was making it. Delicious!
Credits, although I doubled the recipe. Who only wants an 8 x 8 pan? Crazy, I say!
Tuesday, April 20, 2010
3 cups of oatmeal
3 cups of filtered water
3 T. whey, lemon juice, whole yogurt, buttermilk, apple cider vinegar, or other acid (I use whey, but Kimi Harris over at The Nourishing Gourmet says lemon juice gives the best flavor)
1 teaspoon sea salt
Cover with a towel and let soak between 12-24 hours.
In the morning, in a cast iron skillet:
1/2 cup (1 stick) butter or coconut oil (I do a little of both!)
3-4 peeled apples, cut into bite-sized pieces
sprinkle of cinnamon and nutmeg
Saute over medium heat until apples are browned and softened, stirring occasionally, and the sauce reduces down to a glaze. In the meantime, start oatmeal:
In a saucepan:
3 cups of water
all the contents of your glass bowl from overnight soaking
Bring oatmeal to a gentle bubble and stir constantly. It should only take 3-5 minutes to cook your oatmeal because of the soaking process.
Towards the end of cooking, add:
2 tsp. vanilla
sprinkle of cinnamon and nutmeg (yes, in addition to the sprinkles on the apples)
up to 1/4 C. honey
Your apples and oatmeal should finish close to each other. Add the apples from the skillet to the saucepan. Stir all together and serve hot. If you like, add some yogurt on top of each bowl of oatmeal, perhaps with a sprinkling of nuts or dried fruit.
Wednesday, April 14, 2010
1 1/2 cups milk (I used raw, whole)
3/4 cup rapadura
1 tsp. vanilla
1/4 tsp. cinnamon
1. Whisk together and set in fridge for 2 hours or so to let flavors mingle and sugar dissolve.
2. Whisk once more, turn on ice cream maker, and pour in. After ice cream sets up, put into a container and freeze overnight to get firm ice cream. Otherwise it will be like soft-serve.
(Wednesday April 14th version :D)
butter (I used grass-fed)
sliced turkey (I used organic)
mild cheddar (I used raw, and wish I would have had sharp)
mayonnaise (I used lacto-fermented)
1. Butter two slices of bread, sprinkle with salt, pepper, and rosemary.
2. Build sandwich by placing one piece of bread butter side down in a cast iron skillet and layering on turkey, cheese and then the other piece of bread with the side spread with mustard and mayonnaise and rosemary face down and the buttered/salted/peppered/roasemaryed side up. After it browns on one side, flip and brown the other. Cut in half and chomp. Perhaps with soup? I didn't have soup, but that sounds amaaaazingggg.
Monday, April 12, 2010
16 tablespoons (2 sticks) unsalted butter
8 ounces bittersweet chocolate, cut into ¼-inch pieces
4 large eggs
2 cups rapadura
2 teaspoons vanilla extract
½ teaspoon salt
1 cup sprouted flour
one bag Cadbury mini-eggs
Set a rack in the middle level of the oven and preheat to 350 degrees.
Melt the butter in a saucepan over medium heat. Remove from heat and add the chocolate. Let stand 2 minutes, and then whisk smooth. If all the chocolate has not melted, return to very low heat and stir constantly until the chocolate melts.
In a large bowl, use a rubber spatula to stir one egg into one cup of the rapadura. Make sure any lumps in the sugar are dissolved. Add the remaining eggs, one at a time, stirring each in with the rubber spatula in the same way. Stir in the other cup of rapadura, then the vanilla and salt. Stir in the chocolate mixture.
Finally, fold in the flour, then 2 cups of the mini-eggs.
Prepare a 9x13x2 pan by buttering it and then lining it with parchment paper and buttering the parchment paper at the very last. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Scatter the remaining mini-eggs over the top of the batter.
Bake for about 30-35 minutes, or until a toothpick or a small knife inserted into the center emerges clean. Cool completely on a rack.
Wrap and refrigerate the pan so that the cake solidifies completely, at least 4 hours but overnight is best. This also makes the cake easier to cut.
Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper, and then pull it away. Use a ruler to mark, and then cut the cake into 2-inch squares.
For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage. If you plan to keep the brownies for any length of time, it is better to wrap them individually.
Tuesday, April 6, 2010
Breakfast Strata with Spinach and Gruyère
from Cook’s Illustrated via Kate H.
Makes one 8 by 8-inch strata, serving 6
To weigh down the assembled strata, use two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface. To double this recipe or those that follow, use a 9 by 13-inch baking dish greased with only 11/2 tablespoons butter and increase baking times as suggested in each recipe.
8–10 (1/2-inch thick) slices supermarket French or Italian bread (6–7 ounces)
5 tablespoons unsalted butter, softened
4 medium shallots, minced (about 1/2 cup)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Salt and ground black pepper
1/2 cup medium-dry white wine, such as Sauvignon Blanc
6 ounces Gruyère cheese, grated (about 1 1/2 cups)
6 large eggs
1 3/4 cups half-and-half
1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
2. Heat 2 tablespoons butter in medium nonstick skillet over medium heat. Sauté shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half of buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.
Wednesday, March 31, 2010
Everyday Italian Rice Salad
from The Nourishing Gourmet
2 cups of brown long grain rice (soaked 7 hrs before hand in water and 2 T. of whey/lemon juice/buttermilk is preferable)
4 carrots, washed, peeled and shredded
4 celery, thinly sliced
1 cup of frozen peas
1/3 cup of raw apple cider vinegar
2/3 cup of extra virgin olive oil
1 1/2 teaspoons dried basil
3 teaspoons Dijon mustard
2 large garlic cloves, peeled and finely minced or put through a garlic press
1 teaspoon sea salt
plenty of freshly ground pepper
1-Make rice according to the package’s instructions. I use 4 cups of homemade chicken stock to 2 cups of rice. After the soaking period add a generous pinch of salt and bring to a boil, cover and turn down heat to the lowest setting. Cook for about 50 minutes.
2-Meanwhile, put together the dressing. Simply pour and toss everything into a mason jar and put on a lid and shake, or whisk it in a small bowl. Then prepare the vegetables.
3-When the rice is done, take off of the heat and remove the lid. You will want to combine the rice and dressing while the rice is still warm so that the flavor permeates it, but I don’t like to do it when the rice is too hot, otherwise it starts to cook the vegetables, which you want nice and crisp. If you don’t have time to let it cool a bit, I will sometimes dump it onto a large plate or jellyroll pan and flip the rice mixture every few minutes to let it cool faster.
4-When the rice is still warm, but not hot. Scramble your eggs. In a small saucepan, add a little olive oil and place over medium heat. Whisk the eggs in a small bowl, and pour in the pan. I like to stir my eggs with a fork as it prevents the eggs from clumping into large pieces. Cook until the eggs are still moist, but cooked through and remove from heat.
5-Put it all together! Add the rice, peas, and eggs to a large bowl. For the frozen peas, simply rinse with hot water in a sieve until they are room temperature and add to the warm rice, which will heat them slightly. Pour in about 3/4’s of your dressing and gently stir. Then stir in the carrots and celery. Taste test, you may need to add the rest of the dressing now, or some more salt and pepper. As the salad sits, it will absorb more of the dressing, so you may need to refresh it with a bit of vinegar and olive oil.
Enjoy this salad, warm, room temperature, or cold.
This is such a fun recipe because so much of the recipe is just approximations and there are so many things you could layer into the torte (pesto, goat cheese, fresh mozzerella, oh my!), but it's just as good on its own.
I halved the recipe because we had a small group for lunch today, and it involves much less layering :)
Roasted Vegetable Torte
Barefoot Contessa Cookbook
2 zucchini, cut into 1/4 inch slices I grated mine
1 red onion, cut in half lengthwise and sliced
1 t minced garlic
Good olive oil I ended up using about 1/4 cup total
Freshly ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 inch slices (1 1/2 pounds)
1/2 c freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Cook the zucchini, onions, garlic, and 2 T olive oil in large saute pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
In a 6 inch round cake pan, place each vegetable in a single overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables I didn't do this, I figured I had salted and peppered enough while I cooked the vegetables.
Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
Cover the top of the vegetables with a 6 inch round of parchment paper or waxed paper. Place a 6 inch flat disk (another cake pan or the bottom of the false bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter, and serve at room temperature.
Tuesday, March 30, 2010
Quick notes: grass-fed butter gives you vitamin k2, sprouted flour reduces phytic acid, rapadura is whole cane sugar with all the vitamins and minerals found in the plant.
Ann Arbor’s Finest Molasses Crinkles
¾ cup (1½ sticks) butter, softened (I used Kerrygold, it is grass-fed)
1 cup packed brown sugar (I used rapadura)
¼ cup molasses (I used unsulphured)
2¼ cup sifted flour (I used sprouted flour)
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
¼ tsp. salt
½ cup granulated sugar, for dipping (I used rapadura)
Cream the butter and sugar together until light and fluffy. Add molasses and egg; combine. In a large bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Gradually add flour mixture to the mixing bowl and blend well. Remove bowl and chill for at least 2 hours and up to overnight. (I skipped the chilling, and just scooped directly onto the cookie sheet with a small ice cream scoop.)
Preheat oven to 375 degrees. Remove dough from fridge and roll into 1-inch balls. Put sugar into a shallow bowl and dips the tops of the balls in. (I just sprinkled the rapadura on top.) Place on parchment-lined baking sheets and bake for 10-12 minutes. Enjoy! Go Blue!
First, you start by taking your kids to the produce market. "I heard there is a squash that looks like a watermelon, but it's yellow, and when it's cooked, the inside is like spaghetti!" Then they can help you find it. Pick the most yellow squash without any soft spots or bruises.
I didn't know how easy it is to cook a spaghetti squash. Just prick it with a fork and bake it at 350 for an hour. (You're supposed to put it in a baking dish, I guess to catch any drips, but I forgot this step)
- 1 Medium Spaghetti Squash
- 1/2 Cup Grated Parmesan Cheese
- 1/4-1/2 Cup Butter or Olive Oil (I used olive oil)
- Salt and Pepper to taste
Tonight I served this with Caesar salad, and a marinara sauce (a little pasta noodles for the kids in case they didn't like it). I used the Cherry Tomato sauce from Fresh and Easy.
I liked the sauce on top of the squash. It's way better than I expected.
I will definately be using this recipe again. It's one of the few that's, delicious, easy, and cheap. (It's also low prep.)
Monday, March 29, 2010
1 1/2 cups couscous
1 T unsalted butter I used olive oil
1 1/2 cups boiling water
1/4 cup plain yogurt I think full fat Greek yogurt made this dish
1/4 cup good olive oil
1 t white wine vinegar
1 t curry powder
1/4 t ground turmeric I left this out
1 1/2 t kosher salt
1 t freshly ground black pepper
1/2 cup grated carrots I was missing this, so I used 1/2 red bell pepper, diced
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currents I used craisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced
1/4 cup small-diced red onion I dropped this and used a bunch of scallions instead
Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly I used Saran Wrap and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onion. Mix well and tase for seasonings. Serve at room temperature.
Indonesian Ginger Chicken
1 cup honey
3/4 c soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger root
2 chickens (3 1/2 pounds each), quartered with backs removed
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until honey is melted. Arrange the chicken in a large, shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees.
Place the baking pan in the oven and bake for 1/2 hour. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees (oops, I forgot to do this, but it turned out fine). Continue baking for 30 minutes, or until the juices run clear when you cut between the leg and the thigh and the sauce is a rich dark brown.
Try this with Curried Couscous.