4 bone-in center cut pork loin chops, trimmed (5oz ea)
2 tsp fennel seeds, lightly crushed
1/2 tsp salt
1/4 tsp black pepper
1 large ear corn on the cob
1 pkg cremini mushrooms, stems discarded (10 oz)
2 medium yellow squash, cut lengthwise into 1/4 in thick slices
1 cup cherry tomatoes, halved
1/3 cup chopped fresh flat leaf parsely
3 tbl lemon juice
1 tbl extra virgin olive oil
Spray grill rack with non stick spray and preheat the grill to medium.
Sprinkle pork with fennel seeds, 1/4 tsp salt and 1/8 tsp pepper and let stand while you prepare the salad.
Grill corn for 15-17min, mushrooms 10-15min and squash 8-10min, turning often until softened and browned. Allow to cool before cutting. Cut kernels from corn and slice mushrooms. Mix corn, mushrooms, squash, tomatoes, parsley, lemon juice, oil and remaining salt and pepper.
Grill pork about 4 minutes each side or until it reaches an internal temperature of about 160F.
4 servings - 6 points plus for 1 pork chop and 3/4 cup salad
Per serving: 253 cal, 10g total fat, 2g sat fat, 0g trans fat, 66mg cholesterol, 352mg sodium, 16g total carb, 6g total sugar, 4g fiber, 26g protein, 70mg calcium
Wednesday, June 1, 2011
Monday, April 18, 2011
Hoisin-glazed Chicken and Green Beans
1/4 cup hoisin sauce
1/4 cup dry sherry or orange juice
1/4 water
1 tbl low sodium soy sauce
3 whole star anise or 1/2 tsp 5-spice powder
2 garlic cloves, thinly sliced
4 5oz skinless boneless chicken breasts
1 pound green beans
1 tsp Asian (dark) sesame oil
Mix hoisin sauce, sherry, water, soy, star anise and garlic in large skillet, bring to a boil. Reduce heat to simmer and add chicken. Cover and cook, turning once, 10-12 min or until chicken is cooked through.
Meanwhile bring medium saucepan of water to a boil, add beans and cook until crisp-tender, about 3 minutes. Drain.
Transfer chicken to plate. Bring sauce to a boil over med-high heat until slightly thickened and reduced to 1/2cup, about 2 min. Stir in sesame oil and any accumulated juices on chicken plate.
Cut chicken into 1/2in thick slices, transfer chicken and beans to serving plates. Remove star anise and spoon sauce over chicken and beans.
4 servings - 6pointplus each for 1 chcicken breast, 3/4c green beans and 2tbl sauce
Per serving: 254 calories, 5g total fat, 1g sat fat, 0g trans fat, 79mg cholesterol, 648mg sodium, 18g total carb, 7g total sugar, 4g fiber, 31g protein, 65mg calcium
1/4 cup dry sherry or orange juice
1/4 water
1 tbl low sodium soy sauce
3 whole star anise or 1/2 tsp 5-spice powder
2 garlic cloves, thinly sliced
4 5oz skinless boneless chicken breasts
1 pound green beans
1 tsp Asian (dark) sesame oil
Mix hoisin sauce, sherry, water, soy, star anise and garlic in large skillet, bring to a boil. Reduce heat to simmer and add chicken. Cover and cook, turning once, 10-12 min or until chicken is cooked through.
Meanwhile bring medium saucepan of water to a boil, add beans and cook until crisp-tender, about 3 minutes. Drain.
Transfer chicken to plate. Bring sauce to a boil over med-high heat until slightly thickened and reduced to 1/2cup, about 2 min. Stir in sesame oil and any accumulated juices on chicken plate.
Cut chicken into 1/2in thick slices, transfer chicken and beans to serving plates. Remove star anise and spoon sauce over chicken and beans.
4 servings - 6pointplus each for 1 chcicken breast, 3/4c green beans and 2tbl sauce
Per serving: 254 calories, 5g total fat, 1g sat fat, 0g trans fat, 79mg cholesterol, 648mg sodium, 18g total carb, 7g total sugar, 4g fiber, 31g protein, 65mg calcium
Two-Potato Gratin
from my sister-in-law's WW cookbook. It definitely helps to have a mandolin to slice up the potatoes.
2 large leeks, halved and thinly sliced (white and light green parts only)
2 garlic cloves, minced
2 tsp chopped fresh thyme
1/2 tsp salt
1/8 tsp black pepper
3 baking potatoes (1/2lb), peeled and thinly sliced
1 large sweet potato (3/4lb), peeled and thinly sliced
1/3c fat-free half and half
1/2 cup shredded Gruyere cheese
Preheat oven to 450, spray 2qt baking dish with nonstick spray
Spray large skillet with non stick spray. Over med heat, cook leeks until softened, about 8 min. Stir in garlic, thyme, salt and pepper.
Layer half of baking potatoes, covered by half the leek mixture, top with all sweet potatoes, then rest of leek mixture and remaining baking potatoes. Cover with foil and bake about 40 min or until tender when pierced with a knife.
Uncover and drizzle with half and half, sprinkle with cheese and. Bake uncovered until slightly brown about 12 min. Let stand 10 min before cutting into 8 servings.
Sprinkle with some coarse sea salt before serving.
Per serving: 143 cal, 3g total fat, 1 g sat fat, 0g trans fat, 7mg cholesterol, 194 mg sodium, 26g total carb, 4g total sugar, 3g fiber, 5g protein, 113 mg calcium.
2 large leeks, halved and thinly sliced (white and light green parts only)
2 garlic cloves, minced
2 tsp chopped fresh thyme
1/2 tsp salt
1/8 tsp black pepper
3 baking potatoes (1/2lb), peeled and thinly sliced
1 large sweet potato (3/4lb), peeled and thinly sliced
1/3c fat-free half and half
1/2 cup shredded Gruyere cheese
Preheat oven to 450, spray 2qt baking dish with nonstick spray
Spray large skillet with non stick spray. Over med heat, cook leeks until softened, about 8 min. Stir in garlic, thyme, salt and pepper.
Layer half of baking potatoes, covered by half the leek mixture, top with all sweet potatoes, then rest of leek mixture and remaining baking potatoes. Cover with foil and bake about 40 min or until tender when pierced with a knife.
Uncover and drizzle with half and half, sprinkle with cheese and. Bake uncovered until slightly brown about 12 min. Let stand 10 min before cutting into 8 servings.
Sprinkle with some coarse sea salt before serving.
Per serving: 143 cal, 3g total fat, 1 g sat fat, 0g trans fat, 7mg cholesterol, 194 mg sodium, 26g total carb, 4g total sugar, 3g fiber, 5g protein, 113 mg calcium.
Salmon and Asparagus w/ Citrus Gremolata
this is from my sister-in-law's WW cookbook
1 lb fresh thin asparagus, trimmed
1/2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 6oz salmon fillets
2 tbl chopped fresh flat-leaf parsley
1 tbl grated orange zest
2 tsp grated lemon zest
2 tsp chopped fresh tarragon
1 garlic clove, minced
lemon wedges
Preheat oven to 450 and spray a large rimmed baking sheet with nonstick spray, or use non stick foil.
Combine asparagus oil, 1/4 tsp salt and 1/8 tsp pepper in large bowl, toss to coat and spread onto one side of baking sheet in single layer. Place salmon on other side, sprinkle with remaining salt and pepper. Roast, turning asparagus once for 10-12 min or until asparagus is tender and salmon is opaque in center.
Stir remaining ingredients together for gremolata, divide all ingredients evenly among 4 plates, serve with lemon wedges.
4 servings - 7pointsplus each - 1salmon fillet, 10 asparagus, 1tbl gremolata
Per serving: 308 cal, 13g total fat, 2g sat fat, 0g trans fat, 107mg cholesterol, 379mg sodium, 5g total carb, 2g total sugar, 3g fiber, 41g protein, 59mg calcium
1 lb fresh thin asparagus, trimmed
1/2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 6oz salmon fillets
2 tbl chopped fresh flat-leaf parsley
1 tbl grated orange zest
2 tsp grated lemon zest
2 tsp chopped fresh tarragon
1 garlic clove, minced
lemon wedges
Preheat oven to 450 and spray a large rimmed baking sheet with nonstick spray, or use non stick foil.
Combine asparagus oil, 1/4 tsp salt and 1/8 tsp pepper in large bowl, toss to coat and spread onto one side of baking sheet in single layer. Place salmon on other side, sprinkle with remaining salt and pepper. Roast, turning asparagus once for 10-12 min or until asparagus is tender and salmon is opaque in center.
Stir remaining ingredients together for gremolata, divide all ingredients evenly among 4 plates, serve with lemon wedges.
4 servings - 7pointsplus each - 1salmon fillet, 10 asparagus, 1tbl gremolata
Per serving: 308 cal, 13g total fat, 2g sat fat, 0g trans fat, 107mg cholesterol, 379mg sodium, 5g total carb, 2g total sugar, 3g fiber, 41g protein, 59mg calcium
Roasted salmon with maple glaze
Serves 6
Ingredients
1/4 cup maple syrup
1 garlic clove, minced
1/4 cup balsamic vinegar
2 pounds salmon, cut into 6 equal-sized fillets
1/4 teaspoon kosher or sea salt
1/8 teaspoon fresh cracked black pepper
Fresh mint or parsley for garnish
Directions
Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.
In a small saucepan over low heat, mix together the maple syrup, garlic and balsamic vinegar. Heat just until hot and remove from heat. Pour half of the mixture into a small bowl to use for basting, and reserve the rest for later.
Pat the salmon dry. Place skin-side down on the baking sheet. Brush the salmon with the maple syrup mixture. Bake about 10 minutes, brush again with maple syrup mixture, and bake for another five minutes. Continue to baste and bake until fish flakes easily, about 20 to 25 minutes total.
Transfer the salmon fillets to plates. Sprinkle with salt and black pepper, and top with reserved maple syrup mixture. Garnish with fresh mint or parsley and serve immediately.
Nutritional Analysis
(per serving)
| Serving size: 1 fillet | |||
| Calories | 314 | Cholesterol | 69 mg |
| Protein | 25 g | Sodium | 152 mg |
| Carbohydrate | 21 g | Fiber | 1 g |
| Total fat | 14 g | Potassium | 624 mg |
| Saturated fat | 3 g | Calcium | 31 mg |
| Monounsaturated fat | 5 g |
| |
Spiced Tilapia with Roasted Pepper-Tomatillo Sauce
From Cooking Light
Sauce:
1 jar roasted red peppers, drained
1 cup finely chopped tomatillo
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1 teaspoon rice vinegar
1 teaspoon honey
Fish:
2 tablespoons flour
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
Cilantro sprigs (optional)
Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.
To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.
Heat 2 teaspoons canola oil in pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired
Sauce:
1 jar roasted red peppers, drained
1 cup finely chopped tomatillo
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
1 teaspoon rice vinegar
1 teaspoon honey
Fish:
2 tablespoons flour
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
Cilantro sprigs (optional)
Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.
To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.
Heat 2 teaspoons canola oil in pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired
Nutritional Information
- Amount per serving
- Calories: 239
- Calories from fat: 32%
- Fat: 8.5g
- Saturated fat: 1.6g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 2.4g
- Protein: 34.3g
- Carbohydrate: 7.4g
- Fiber: 1.6g
- Cholesterol: 73mg
- Iron: 1.4mg
- Sodium: 382mg
- Calcium: 27mg
Thursday, January 13, 2011
Spinach and Artichoke Dip
1 can artichokes, drained and quartered
1 box frozen spinach, thawed and drained
1 cup parmesan
8oz cream cheese, at room temp
1/3 cup mayo
2/3 cup sour cream
2 tsp garlic powder or 2 cloves, minced
Mix together, cook in 9" pie plate at 375 for 30 minutes.
1 box frozen spinach, thawed and drained
1 cup parmesan
8oz cream cheese, at room temp
1/3 cup mayo
2/3 cup sour cream
2 tsp garlic powder or 2 cloves, minced
Mix together, cook in 9" pie plate at 375 for 30 minutes.
Tuesday, January 11, 2011
Cream Cheese Cookies
From Grandma Litzi. This is half the original recipe because otherwise you would be baking these for days.
1/2 lb margarine
1/4 lb cream cheese
2 cups powdered sugar
4 eggs
1/2 tbl vanilla extract
1/2 tsp orange extract
4.5 tsp baking powder
5 cups flour
Mix in order given - adding in flour and baking powder together.
1/2 lb margarine
1/4 lb cream cheese
2 cups powdered sugar
4 eggs
1/2 tbl vanilla extract
1/2 tsp orange extract
4.5 tsp baking powder
5 cups flour
Mix in order given - adding in flour and baking powder together.
Kifles
This recipe is from Grandma Litzi. She rolled hers out on this great big tablecloth (that a few years back was in such tatters I had to toss it) for dough so this mix is a little wet for rolling out on just a floured surface. I am looking for a similar big white tablecloth so I can do this recipe a little more justice again. She also mixed this all by hand with a pastry cutter - I am lucky enough to have a stand mixer with a dough hook attachment.
This makes alot and I usually halve it.
6 cups flour
4 teaspoons baking powder
1 cup sugar
6 egg yolks
1 cup butter (2 sticks)
1.5 cups Crisco
1 tsp vanilla extract
1 cup sour cream
Mix flour, salt and baking powder and add butter and crisco. Beat egg yolks and add to flour mix. Then add sour cream, sugar, and vanilla. Mix well - it should be like pie dough. Chill dough.
Roll 1/8" thick and cut into 3 inch squares. Fill with Walnut FIlling (recipe follows).
Bake at 400 degrees for 15 minutes. Cool and cover with powdered sugar.
Walnut Filling
1.25 lbs walnuts, ground fine
1 cup sugar
1/2 cup milk
1 tbl almond extract
Process the walnuts in food processor, then add the rest of ingredients. It will come out paste like.
This makes alot and I usually halve it.
6 cups flour
4 teaspoons baking powder
1 cup sugar
6 egg yolks
1 cup butter (2 sticks)
1.5 cups Crisco
1 tsp vanilla extract
1 cup sour cream
Mix flour, salt and baking powder and add butter and crisco. Beat egg yolks and add to flour mix. Then add sour cream, sugar, and vanilla. Mix well - it should be like pie dough. Chill dough.
Roll 1/8" thick and cut into 3 inch squares. Fill with Walnut FIlling (recipe follows).
Bake at 400 degrees for 15 minutes. Cool and cover with powdered sugar.
Walnut Filling
1.25 lbs walnuts, ground fine
1 cup sugar
1/2 cup milk
1 tbl almond extract
Process the walnuts in food processor, then add the rest of ingredients. It will come out paste like.
Butterscotch peanut chews
From Grandma Litzi but I think it originated off the butterscotch chip bag or milk container.
14 oz sweetened condensed milk
6 ounces butterscotch chips
4 cups shredded wheat, shredded
1 cup unsalted peanuts
Melt milk and chip in microwave. Pour over wheat and peanuts in a large mixing bowl. Drop mixture by the teaspoonful onto wax paper. Chill 2 hours and store in fridge.
14 oz sweetened condensed milk
6 ounces butterscotch chips
4 cups shredded wheat, shredded
1 cup unsalted peanuts
Melt milk and chip in microwave. Pour over wheat and peanuts in a large mixing bowl. Drop mixture by the teaspoonful onto wax paper. Chill 2 hours and store in fridge.
Peanut Butter Blossom Cookies
From Betty Crocker, Holiday Favorites ebook
1 pouch (1lb 1.5 oz) Betty Crocker Peanut Butter cookie mix
1 tbl water
3 tbl vegetable oil
1 egg
1/4 sugar in a bowl
40 Hershey's kisses - about 3/4 of a 12 oz bag
In a medium bowl, mix cookie mix, water, oil, and egg until dough forms. Shape dough into 1/2 tbsp balls, roll in sugar. Placed onto silpat lined baking sheets 2 inches apart (18/silpat or 12/small sheet with parchment).
Bake 10-12 minutes, immediately press 1 kiss into center of each cookie. Remove to cool completely.
1 pouch (1lb 1.5 oz) Betty Crocker Peanut Butter cookie mix
1 tbl water
3 tbl vegetable oil
1 egg
1/4 sugar in a bowl
40 Hershey's kisses - about 3/4 of a 12 oz bag
In a medium bowl, mix cookie mix, water, oil, and egg until dough forms. Shape dough into 1/2 tbsp balls, roll in sugar. Placed onto silpat lined baking sheets 2 inches apart (18/silpat or 12/small sheet with parchment).
Bake 10-12 minutes, immediately press 1 kiss into center of each cookie. Remove to cool completely.
Sweet "S" Cookies
This is from Grandma Litzi. I usually halve the recipe.
1/2 cup butter or margarine
1/2 cup milk plus 2 tbl
1/2 cup sugar
3 eggs
1 pinch salt
3 tsp baking powder
3 cups flour
1 teaspoon vanilla or coconut extract
Mix butter, milk and sugar, add eggs, salt and extract. Mix dry ingredients and slowly add to wet using dough hook to mix.
On a floured board, roll into S shape.
Bake at 375 for 15 minutes.
Top with powdered sugar/milk icing and coconut.
1/2 cup butter or margarine
1/2 cup milk plus 2 tbl
1/2 cup sugar
3 eggs
1 pinch salt
3 tsp baking powder
3 cups flour
1 teaspoon vanilla or coconut extract
Mix butter, milk and sugar, add eggs, salt and extract. Mix dry ingredients and slowly add to wet using dough hook to mix.
On a floured board, roll into S shape.
Bake at 375 for 15 minutes.
Top with powdered sugar/milk icing and coconut.
Oreo Cheesecake Cupcakes
From Beantown Baker blog and originally from Martha Stewart's Cupcake book
Not necessarily a cupcake so much as an individual serving of cheesecake. Also these froze surprisingly well. I wrapped two in saran wrap and then foil. Just thaw in the fridge to have a nice little dessert waiting for you when you come home. My only change was to not do a whole cookie in the bottom, just a half with the filling left on it. Then you get to eat the ones where the filling just didn't work out and use 12 of the other sides to coarsely chop.
42 cream-filled sandwich cookies, such as Oreos, 30 opened with filling left on, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 halfcookie in the bottom of each lined cup - with filling facing up
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Not necessarily a cupcake so much as an individual serving of cheesecake. Also these froze surprisingly well. I wrapped two in saran wrap and then foil. Just thaw in the fridge to have a nice little dessert waiting for you when you come home. My only change was to not do a whole cookie in the bottom, just a half with the filling left on it. Then you get to eat the ones where the filling just didn't work out and use 12 of the other sides to coarsely chop.
42 cream-filled sandwich cookies, such as Oreos, 30 opened with filling left on, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 halfcookie in the bottom of each lined cup - with filling facing up
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Good Eats Roast Turkey
from Alton Brown on FoodNetwork.com. Prepping the bird between brine and oven took about 45 minutes. I used a turkey roasting bag to contain the bird and brine so I used about 3/4 of the brine.
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket or a turkey roasting bag. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket or a turkey roasting bag. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Fancy Butter
Compound Herb Butter
8 tbsp unsalted butter at room temperature
1-2 cloves garlic, finely minced
1 tbsp basil, finely minced
1 tsp dill, finely minced
1 tbsp parsley, finely minced
3/4 tsp kosher salt
Mix all except butter in small food processor until finely chopped then add butter.
Honey Butter
8 tbsp butter
1/4 cup honey
1/4 cup powdered sugar
Whip in mixer until light and fluffy.
8 tbsp unsalted butter at room temperature
1-2 cloves garlic, finely minced
1 tbsp basil, finely minced
1 tsp dill, finely minced
1 tbsp parsley, finely minced
3/4 tsp kosher salt
Mix all except butter in small food processor until finely chopped then add butter.
Honey Butter
8 tbsp butter
1/4 cup honey
1/4 cup powdered sugar
Whip in mixer until light and fluffy.
Sweet Potato Souffle
From the three pugs and a baby blog
I tried to make ahead the filling and refrigerate but I think that added way too much time to the cooking time and the top burnt a bit - next time I am going to try cooking the sweet potatoes ahead of time but then reheating them before making the filling. This serves a crowd but can be halved for weeknight meals.
3 cups cooked, peeled sweet potatoes
1 cup sugar
3 eggs, slightly beaten
1/2 cup milk
1/2 stick butter
1 tsp vanilla
Combine all of the above ingredients and pour into a buttered baking dish.
1 cup brown sugar
1/2 stick butter
1/2 cup flour
1 cup chopped pecans
Combine topping by hand and spread over sweet potato mix.
Bake at 350 for 20 minutes until topping is light brown.
I tried to make ahead the filling and refrigerate but I think that added way too much time to the cooking time and the top burnt a bit - next time I am going to try cooking the sweet potatoes ahead of time but then reheating them before making the filling. This serves a crowd but can be halved for weeknight meals.
3 cups cooked, peeled sweet potatoes
1 cup sugar
3 eggs, slightly beaten
1/2 cup milk
1/2 stick butter
1 tsp vanilla
Combine all of the above ingredients and pour into a buttered baking dish.
1 cup brown sugar
1/2 stick butter
1/2 cup flour
1 cup chopped pecans
Combine topping by hand and spread over sweet potato mix.
Bake at 350 for 20 minutes until topping is light brown.
Wednesday, January 5, 2011
Chicken Makhani
recipe adapted from AllRecipes, found in Joelen's blog.
Chicken:
Chicken:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper (or more if you like it spicy/hot)
Sauce:
1/4 cup chopped fresh cilantro
Sauce:
1 tablespoon vegetable oil
1 white onion, chopped
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup heavy cream
2 cups tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper1/4 cup chopped fresh cilantro
1/4 cup finely ground cashews
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add chicken and season with 1 teaspoon garam masala and cayenne. Cook until lightly browned, about 10 minutes.
Meanwhile, prepare the sauce by heating 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in half-and-half, yogurt and cilantro. Reduce heat to low, and add the browned chicken. Simmer for 10 minutes, stirring frequently. Season with salt and pepper to taste. Just before serving, add the ground cashews and stir. Serve over steamed basmati rice.
Meanwhile, prepare the sauce by heating 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in half-and-half, yogurt and cilantro. Reduce heat to low, and add the browned chicken. Simmer for 10 minutes, stirring frequently. Season with salt and pepper to taste. Just before serving, add the ground cashews and stir. Serve over steamed basmati rice.
Chive Biscuits
Recipe by Ina Garten
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or fresh parsley leaves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Alternatively make a log and cut into pieces. Brush with the egg wash.
Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh chives or fresh parsley leaves
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.
Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Alternatively make a log and cut into pieces. Brush with the egg wash.
Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.
Balsamic Chicken and Linguine
Adapted from Stephanie Cooks blog.
So yummy, we love balsamic vinegar but this was not too tart.
2lbs chicken breast, cut into 1in square pieces
2 red pepper , chopped
6 cloves garlic, minced
Red pepper flakes
2c balsamic vinegar, divided
2tbl extra virgin olive oil
2 tbsp. dried basil or fresh
1 cup grated parmesan cheese
1 box of linguine
In a large skillet, add 1 tsp. of olive oil and garlic and heat over medium heat. Add the chicken, stirring occasionally until almost cooked though. Add the bell peppers. Add 1.5c balsamic vinegar. Allow the vinegar to cook down until it thickens a bit. Toss in the basil and a dash of the red pepper flakes. Add the linguine, olive oil, and remaining balsamic vinegar, according to taste. Toss in the parmesan cheese.
So yummy, we love balsamic vinegar but this was not too tart.
2lbs chicken breast, cut into 1in square pieces
2 red pepper , chopped
6 cloves garlic, minced
Red pepper flakes
2c balsamic vinegar, divided
2tbl extra virgin olive oil
2 tbsp. dried basil or fresh
1 cup grated parmesan cheese
1 box of linguine
In a large skillet, add 1 tsp. of olive oil and garlic and heat over medium heat. Add the chicken, stirring occasionally until almost cooked though. Add the bell peppers. Add 1.5c balsamic vinegar. Allow the vinegar to cook down until it thickens a bit. Toss in the basil and a dash of the red pepper flakes. Add the linguine, olive oil, and remaining balsamic vinegar, according to taste. Toss in the parmesan cheese.
Indian Butter Chicken
From GoodLifeEat blog
1 onion (1/2 lb.), peeled and chopped
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced
1 tablespoon olive or canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 1/2 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
1 teaspoon salt
1/4 cup (1/8 lb.) butter
1 recipe of coconut rice
Lime wedges
Fresh cilantro, chopped
Cook rice according to package instructions.
In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.
Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.
Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.
1 onion (1/2 lb.), peeled and chopped
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced
1 tablespoon olive or canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 1/2 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
1 teaspoon salt
1/4 cup (1/8 lb.) butter
1 recipe of coconut rice
Lime wedges
Fresh cilantro, chopped
Cook rice according to package instructions.
In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.
Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.
Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.
Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.
Honey Goat Cheese Dressing
Haven't tried it yet but wanted to save for future reference. From Gina's Weight Watcher Recipes.
Honey Goat Cheese Dressing
4 oz fresh creamy goat cheese, room temperature
1 1/2 tbsp honey
2 tbsp extra-virgin olive oil
2 tsp apple cider vinegar
1/2 lemon, juiced
1 tbsp water
Kosher salt and freshly ground black pepper
In a small food processor combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt. Mix until combined.
Servings: 15 • Serving Size: 1 tbsp • Calories: 46 • Points: 1.25 ww points
Apples, Pecans and Craisins over Mixed Greens
1/2 oz dried craisins (1/2 pack Craisins 100 calorie pack)
10 pecan halves
1/2 apple sliced
1 cup mixed baby greens
1 tbsp honey goat cheese dressing
Servings: 1 • Calories: 243 • Points: 5.25 ww points
Honey Goat Cheese Dressing
4 oz fresh creamy goat cheese, room temperature
1 1/2 tbsp honey
2 tbsp extra-virgin olive oil
2 tsp apple cider vinegar
1/2 lemon, juiced
1 tbsp water
Kosher salt and freshly ground black pepper
In a small food processor combine goat cheese, honey, olive oil, vinegar, lemon juice, water and season with salt. Mix until combined.
Servings: 15 • Serving Size: 1 tbsp • Calories: 46 • Points: 1.25 ww points
Apples, Pecans and Craisins over Mixed Greens
1/2 oz dried craisins (1/2 pack Craisins 100 calorie pack)
10 pecan halves
1/2 apple sliced
1 cup mixed baby greens
1 tbsp honey goat cheese dressing
Servings: 1 • Calories: 243 • Points: 5.25 ww points
Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
From Krista Montgomery, M.S., R.D., Cooking Light, DECEMBER 2006
Next time I will try pan frying the goat cheese rounds or just adding the goat and bread crumbs in clumps to the pasta. I didn't really get a lot of crunch out of oven baking them and I mostly just mixed it into the pasta anyway.
6 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 large red bell pepper, chopped
1 1/2 tablespoons olive oil, divided
Cooking spray
1 teaspoon salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
8 oz goat cheese
1/2 cup dry breadcrumbs - try panko next tome
1 pound fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Next time I will try pan frying the goat cheese rounds or just adding the goat and bread crumbs in clumps to the pasta. I didn't really get a lot of crunch out of oven baking them and I mostly just mixed it into the pasta anyway.
6 cups (1-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 large red bell pepper, chopped
1 1/2 tablespoons olive oil, divided
Cooking spray
1 teaspoon salt, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
8 oz goat cheese
1/2 cup dry breadcrumbs - try panko next tome
1 pound fettuccine
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
Preheat oven to 425°.
Place squash and bell pepper in a large bowl. Add 1 tablespoon oil; toss well. Arrange vegetables in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, rosemary, and black pepper. Bake at 425° for 40 minutes, stirring once.
Place goat cheese in freezer 10 minutes. Cut cheese crosswise into 8 equal rounds. Place breadcrumbs in a shallow bowl. Dredge each round in breadcrumbs; place on a baking sheet. Bake at 425° for 6 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pan; add reserved pasta cooking water, remaining 1 1/2 teaspoons oil, remaining 1/2 teaspoon salt, red pepper, and garlic, tossing to coat. Place 1 1/4 cups pasta in each of 8 shallow bowls; top each serving with about 1/2 cup squash mixture and 1 goat cheese round. Garnish with rosemary sprigs, if desired.
- 8 servings
- Calories:423 (30% from fat)
- Fat:14.1g (sat 7.4g,mono 4.2g,poly 0.7g)
- Protein:17.8g
- Carbohydrate:54.7g
- Fiber:2.7g
- Cholesterol:30mg
- Iron:2.1mg
- Sodium:439mg
- Calcium:290mg
Lasagna
From my sister
This is half the original recipe which feeds a good sized crowd. I make it so that I have one to bake and one to freeze in the foil lasagna pans from the store.
3lbs ricotta cheese
9 eggs
2c parmesan cheese (grated or shredded)
1 knot fresh mozzarella, sliced thin or shredded
fresh parsley
salt and pepper to taste
2 boxes of no boil lasagna noodles
1 recipe of spaghetti sauce
Mix ricotta and eggs.
Add salt, pepper, parmesan and parsley.
Cover the bottom of the pan with a thin layer of sauce. Top with noodles.
Cover with ricotta mix and then a layer of mozzarella.
Repeat 2-3 times depending on pan size.
Top with sauce and some parmesan cheese.
Bake at 375 until bubbly - about 1 hour if fresh, 1.5-2 hours if frozen.
This is half the original recipe which feeds a good sized crowd. I make it so that I have one to bake and one to freeze in the foil lasagna pans from the store.
3lbs ricotta cheese
9 eggs
2c parmesan cheese (grated or shredded)
1 knot fresh mozzarella, sliced thin or shredded
fresh parsley
salt and pepper to taste
2 boxes of no boil lasagna noodles
1 recipe of spaghetti sauce
Mix ricotta and eggs.
Add salt, pepper, parmesan and parsley.
Cover the bottom of the pan with a thin layer of sauce. Top with noodles.
Cover with ricotta mix and then a layer of mozzarella.
Repeat 2-3 times depending on pan size.
Top with sauce and some parmesan cheese.
Bake at 375 until bubbly - about 1 hour if fresh, 1.5-2 hours if frozen.
Monday, January 3, 2011
Baked Potato Soup
Adapted from Three pugs and a baby blog
Bake 4-5 washed and foil wrapped baking/Russet Potatoes in a 350 degree oven for 1.5 hours
1 stick butter
1/3 cup + 1 tbsp flour
7 cups fat free milk
1/2 cup chopped scallions
1/2 lb bacon
1 1/2 cups shredded extra sharp cheddar
1 cup fat free sour cream
salt & pepper to taste
Cook bacon until very crispy and drain on paper towels, set aside for chopping.
Peel about 1/2 to 3/4 of the potatoes and chop roughly.
Melt the butter over medium heat and whisk in flour. Cook 1-2 minutes, then add in your milk, stirring constantly. Continue heating and stirring until broth thickens.
Add in the potatoes, onions, pepper and salt. Bring to a boil and then reduce to a simmer about 10-12 minutes. Stir from time to time to keep from sticking.
Then add in the bacon, cheese and sour cream.
Salt and pepper one more time and heat until the cheese is melted.
Bake 4-5 washed and foil wrapped baking/Russet Potatoes in a 350 degree oven for 1.5 hours
1 stick butter
1/3 cup + 1 tbsp flour
7 cups fat free milk
1/2 cup chopped scallions
1/2 lb bacon
1 1/2 cups shredded extra sharp cheddar
1 cup fat free sour cream
salt & pepper to taste
Cook bacon until very crispy and drain on paper towels, set aside for chopping.
Peel about 1/2 to 3/4 of the potatoes and chop roughly.
Melt the butter over medium heat and whisk in flour. Cook 1-2 minutes, then add in your milk, stirring constantly. Continue heating and stirring until broth thickens.
Add in the potatoes, onions, pepper and salt. Bring to a boil and then reduce to a simmer about 10-12 minutes. Stir from time to time to keep from sticking.
Then add in the bacon, cheese and sour cream.
Salt and pepper one more time and heat until the cheese is melted.
Sunday, January 2, 2011
Oven Bacon
Cover a cookie sheet with heavy duty foil. Arrange bacon on foil and place into cold oven. Set temp to 400F. Cook for 17-20 minutes. Subsequent batches will cook faster - about 12 minutes.
Caramelized Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise
Cut the onions in half and then slice them into 1/8-inch-thick half-rounds. (Yielding about 3 cups of onions)
Heat the oil and the butter in a large sauté pan over medium high heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce the heat to medium low and continue to cook for 40 more minutes, stirring occasionally (but not too often-the onions should start to stick to the pan) until the onions are browned and caramelized.
Add the balsamic vinegar and continue to cook for about 10 more minutes. Allow the onions to cool.
In a large bowl combine the cream cheese, sour cream and the mayonnaise. Whisk until smooth. Add all of the onions, reserving about a tablespoon for garnish, into the cream cheese mixture. Stir to combine and mix well. Transfer to a serving dish and top with reserved onions. Refrigerate overnight to allow flavors to combine. Serve at room temperature with potato chips.
Makes 2 cups.Cranberry, Caramelized Onion, and Goat Cheese Dip
From Beantown Baker blog
8-ounce package cream cheese, softened
4-ounce package goat cheese, room temperature
1 cup finely shredded Cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, diced
1 teaspoon sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/2 cup coarsely chopped pecans
In a mixer, combine the cream cheese and goat cheese. Beat until smooth. Add the cheddar cheese and mix until well incorporated. Spread into the bottom of a baking dish. Cover and chill for at least 1 hour.
Heat oil in a skillet over med-high heat. Add the diced onions and saute until softened. Add sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This should take about 10-20 minutes.
Once the onions are caramelized remove them from the skillet and set aside. Add the cranberries, water, and sugar into the skillet the onions just came out of. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened, ~5 minutes. Once mixture thickens, add the balsamic vinegar and return the onions to the skillet.
Stir well and then let cool.
Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture.
8-ounce package cream cheese, softened
4-ounce package goat cheese, room temperature
1 cup finely shredded Cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, diced
1 teaspoon sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/2 cup coarsely chopped pecans
In a mixer, combine the cream cheese and goat cheese. Beat until smooth. Add the cheddar cheese and mix until well incorporated. Spread into the bottom of a baking dish. Cover and chill for at least 1 hour.
Heat oil in a skillet over med-high heat. Add the diced onions and saute until softened. Add sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This should take about 10-20 minutes.
Once the onions are caramelized remove them from the skillet and set aside. Add the cranberries, water, and sugar into the skillet the onions just came out of. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened, ~5 minutes. Once mixture thickens, add the balsamic vinegar and return the onions to the skillet.
Stir well and then let cool.
Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture.
Hummus
So yummy homemade. Just beware of too much garlic, this is one recipe where more garlic is not better and we love garlic. I found the tahini at Whole Foods and I think it was near the baby food. I found this recipe over on Annie's Eats Blog and she found it in Cook's Illustrated.
3 tbsp. juice from 1-2 lemons
3 tbsp. juice from 1-2 lemons
¼ cup water
6 tbsp. tahini, stirred well
2 tbsp. extra virgin olive oil, plus extra for drizzling
1 (14 oz.) can chickpeas, drained and rinsed
1 small garlic clove, minced (about ½ tsp.)
½ tsp. table salt
¼ tsp. ground cumin
pinch of cayenne pepper
1 tbsp. minced fresh cilantro or parsley
Combine lemon juice and water in a small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
Process chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula With machine running, add lemon juice-water mixture in steady stream through food tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Subscribe to:
Posts (Atom)