Chunky Mashed Potatoes
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, September 26, 2010
Flaky Buttery Biscuits
Flaky Buttery Biscuits
Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Wednesday, September 22, 2010
Chunky Mashed Potatoes
Chunky Mashed Potatoes
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 5 to 8.
* 5 4- to 5-inch russet or Idaho potatoes, washed well but not peeled
* 4 tablespoons (1/2 stick) unsalted butter, softened
* 1/3 cup milk
* 1 cup (8 ounces) small-curd cottage cheese or ricotta cheese
* Coarse salt and freshly ground black pepper
Directions
1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
2. Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.
Miss Lamie's Fried Chicken
Miss Lamie's Fried Chicken
Martha Stewart
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 8.
* 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 3 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 teaspoons dried thyme
* 2 onions, peeled and sliced
* 3 cups plain dried bread crumbs
* 2 large eggs, beaten
* 1 1/2 - 2 cups vegetable oil
Directions
1. Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
2. Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
3. Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Martha Stewart
Miss Lamie of Westmoreland, Jamaica, is known for her delicious fried chicken. Her method for frying the chicken isn't conventional, and her seasoning creates fantastically deep flavor. Serve with boiled potatoes and a fresh garden salad, or enjoy eating the chicken cold the next day.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 8.
* 2 3- to 4-pound chickens, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 3 teaspoons coarse salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 teaspoons dried thyme
* 2 onions, peeled and sliced
* 3 cups plain dried bread crumbs
* 2 large eggs, beaten
* 1 1/2 - 2 cups vegetable oil
Directions
1. Place the chicken parts into a large bowl. Toss with 1 1/2 teaspoons of the salt, pepper, thyme, and onions. Cover and let season in the fridge for at least an hour or up to overnight.
2. Spread the bread crumbs, combined with the remaining salt, out on a plate. Pour the eggs over the chicken, coating each piece completely. Roll each chicken piece in the bread crumbs. Discard the onions.
3. Heat a 14-inch skillet (or two smaller skillets) over high heat until a drop of water skitters around, then swirl 1 inch of oil into the pan. Reduce the heat to medium high, add the chicken pieces in a single layer, and fry until the chicken is well browned on all sides, about 30 to 40 minutes. Work in batches if necessary. Drain on paper towels and serve.
Quick Fried Chicken
Quick Fried Chicken
Martha Stewart
Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 quart buttermilk or milk
* 2 tablespoons Tabasco or other hot sauce
* 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 1 cup all-purpose flour
* 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
1. In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
2. In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
3. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
4. Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
5. Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Martha Stewart
Fried chicken on the table in 45 minutes? Yes, this quick recipe is low on time, high on flavor. Serve it with mashed potatoes and greens or a salad for a fast weeknight dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 quart buttermilk or milk
* 2 tablespoons Tabasco or other hot sauce
* 1 3- to 3 1/2- pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
* 1 cup all-purpose flour
* 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon cayenne pepper
* 2 cups peanut oil, vegetable oil, bacon fat, or lard
Directions
1. In a 9-by-13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight -- in the fridge -- is even better).
2. In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.
3. Shake the chicken parts, 2 or 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.
4. Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.
5. Remove to a rack to drain. Repeat the process to cook all the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200-degree oven. Sprinkle with salt and serve.
Flaky Buttery Biscuits
Flaky Buttery Biscuits
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast. They're equally welcome at dinner, of course (think fried chicken), or as the basis of a shortcake dessert. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 small biscuits.
* 1 3/4 cups all-purpose flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon coarse salt
* 6 tablespoons (3/4 stick) chilled unsalted butter cut into small pieces
* 3/4 cup milk (see headnote)
Directions
1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Crunchy Sesame Chicken Wings
Crunchy Sesame Chicken Wings
Martha Stewart
For wing-lovers, wings -- as a main dish or snacking food -- are pure heaven. To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 20 wings.
* 20 chicken wings
* 3 large eggs, beaten
* 2 teaspoons vegetable oil
* 1/2 cup sesame seeds
* 1/2 cup all-purpose flour
* 2 teaspoons coarse salt
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh bread crumbs
* 2 to 3 garlic cloves, minced
* Hot sauce, for serving
Directions
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Martha Stewart
For wing-lovers, wings -- as a main dish or snacking food -- are pure heaven. To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 20 wings.
* 20 chicken wings
* 3 large eggs, beaten
* 2 teaspoons vegetable oil
* 1/2 cup sesame seeds
* 1/2 cup all-purpose flour
* 2 teaspoons coarse salt
* 1/4 teaspoon cayenne pepper
* 1/2 cup fresh bread crumbs
* 2 to 3 garlic cloves, minced
* Hot sauce, for serving
Directions
1. Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Friday, September 17, 2010
Chicken Soup and Rice
Chicken Soup and Rice
Martha Stewart
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic panty items, you can prepare this version in about 10 minutes. Served with salad and toast it also makes a great lunch.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 3 scallions (both white and green parts), thinly sliced
* 1 large carrot, peeled and chopped
* 1/2 cup chopped fresh parsley leaves
* 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
* 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
* 1/2 cup cooked rice
* Coarse salt and freshly ground black pepper
Directions
1. Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes
2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.
Martha Stewart
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic panty items, you can prepare this version in about 10 minutes. Served with salad and toast it also makes a great lunch.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4.
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 3 scallions (both white and green parts), thinly sliced
* 1 large carrot, peeled and chopped
* 1/2 cup chopped fresh parsley leaves
* 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
* 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
* 1/2 cup cooked rice
* Coarse salt and freshly ground black pepper
Directions
1. Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes
2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.
Poaching 101
Cooking School: Poaching 101
Poaching is cooking foods completely submerged in simmering liquid. Poached foods are usually naturally tender. Some of Martha's favorite foods to poach are salmon steaks, chicken breasts, eggs, pears, and shrimp. The key to flavorful results is the poaching liquid. Almost any liquid can be used. Court bouillon is a typical savory poaching liquid made by simmering aromatic vegetables and herbs in water. Other common poaching liquids include stocks or broths for poultry, water for eggs, and red wine or light-sugar syrups for fruit.
Equipment
Dutch oven or shallow straight-sided skillet
Cheesecloth or parchment paper, to help whole fish retain its shape while being poached
Kitchen twine, for trussing stuffed meats or poultry Instant-read thermometer
Tips For Flavorful Poaching
Start large, whole fish and larger pieces of meat in cold liquid
Start smaller, quicker-cooking foods, such as fish steaks and chicken breasts, in simmering liquids
The more flavor you give to the poaching liquid, the more flavorful the poached ingredient will be
Poaching is cooking foods completely submerged in simmering liquid. Poached foods are usually naturally tender. Some of Martha's favorite foods to poach are salmon steaks, chicken breasts, eggs, pears, and shrimp. The key to flavorful results is the poaching liquid. Almost any liquid can be used. Court bouillon is a typical savory poaching liquid made by simmering aromatic vegetables and herbs in water. Other common poaching liquids include stocks or broths for poultry, water for eggs, and red wine or light-sugar syrups for fruit.
Equipment
Dutch oven or shallow straight-sided skillet
Cheesecloth or parchment paper, to help whole fish retain its shape while being poached
Kitchen twine, for trussing stuffed meats or poultry Instant-read thermometer
Tips For Flavorful Poaching
Start large, whole fish and larger pieces of meat in cold liquid
Start smaller, quicker-cooking foods, such as fish steaks and chicken breasts, in simmering liquids
The more flavor you give to the poaching liquid, the more flavorful the poached ingredient will be
Chicken Enchiladas Salsa Verde
Chicken Enchiladas Salsa Verde
Martha Stewart
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6.
* 3 cups Green Sauce
* 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
* 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
* 4 cups shredded chicken (from a 3-pound poached chicken)
* 7 ounces queso fesco, crumbled, or shredded Monterey Jack cheese
* 3 to 4 cups shredded romaine lettuce, washed and dried
* 6 radishes, trimmed and sliced
* 1 teaspoon white vinegar
* Coarse salt and freshly ground black pepper
Directions
1. Preheat the oven to 375 degrees.
2. Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heard.
3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
Martha Stewart
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6.
* 3 cups Green Sauce
* 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
* 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
* 4 cups shredded chicken (from a 3-pound poached chicken)
* 7 ounces queso fesco, crumbled, or shredded Monterey Jack cheese
* 3 to 4 cups shredded romaine lettuce, washed and dried
* 6 radishes, trimmed and sliced
* 1 teaspoon white vinegar
* Coarse salt and freshly ground black pepper
Directions
1. Preheat the oven to 375 degrees.
2. Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heard.
3. Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
Thursday, September 16, 2010
Quinoa and Black Beans
Quinoa and Black Beans
www.allrecipes.com
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
www.allrecipes.com
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 10
"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
Directions:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Golden Granola
Golden Granola
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/4 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and on again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/4 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and on again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
Old-Fashioned Pancakes
Old-Fashioned Pancakes
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Old-Fashioned Pancakes
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 cups batter; 16 4-inch pancakes
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon coarse salt
* 2 3/4 teaspoons baking powder
* 1 large egg, lightly beaten
* 1 1/4 cups milk
* 3 tablespoons unsalted butter, melted, plus more for serving
* Vegetable oil, for the griddle
* Pure maple syrup, warmed, for serving
Directions
1. Place a heat-proof platter into a warm oven (at 200 degrees).
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. WHisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
3. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
4. As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
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Label this with a few descriptive words -- also called tags -- to organize your collection.
Separate each tag with a comma. If this is a brownie recipe, you might type: chocolate, dessert, Sue's party
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What do you think of this? Let everyone know! (Click all that apply.)
I recommend it One of my favorites
Easy For adventurous cooks
Ideal for entertaining Family friendly
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SHARE THIS
Old-Fashioned Pancakes
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients seems to give the pancakes a cleaner and truer flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 cups batter; 16 4-inch pancakes
* 1 1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1 teaspoon coarse salt
* 2 3/4 teaspoons baking powder
* 1 large egg, lightly beaten
* 1 1/4 cups milk
* 3 tablespoons unsalted butter, melted, plus more for serving
* Vegetable oil, for the griddle
* Pure maple syrup, warmed, for serving
Directions
1. Place a heat-proof platter into a warm oven (at 200 degrees).
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. WHisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
3. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the skillet (or use oil to coat the griddle) and immediately pour in 1/4 cup of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
4. As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter and the maple syrup.
Chewy Chocolate Gingerbread Cookies
Chewy Chocolate Gingerbread Cookies
Martha Stewart
Chewy Chocolate Gingerbread Cookies
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Ingredients
Makes 2 dozen
* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon unsweetened Dutch-process cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/4 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar
Directions
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Read more at Marthastewart.com: Chewy Chocolate Gingerbread Cookies Recipe - MarthaStewart.com
Martha Stewart
Chewy Chocolate Gingerbread Cookies
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Ingredients
Makes 2 dozen
* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon unsweetened Dutch-process cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/4 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar
Directions
1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Read more at Marthastewart.com: Chewy Chocolate Gingerbread Cookies Recipe - MarthaStewart.com
Kelsey's crock-pot chicken
Kelsey O'Neill Holowati
"4-5 chicken breasts, quartered
1 chopped onion
2 tsp minced garlic (sometimes I use more!)
2 cans of stewed tomatoes
1 can tomato paste
1 red pepper, sliced (at least, I use more then 1 or add yellow or orange peppers!)
also, some people put in mushrooms or peas...if ya like
herbs and spices to your liking...I dash some pepper and basil in there
Place the chicken in the slow cooker after it has been browned, add the onion garlic tomatos, tomato paste
cook 4-6 hrs on low
30min before serving turn heat to high and add peppers
serve over white or yellow rice"
"4-5 chicken breasts, quartered
1 chopped onion
2 tsp minced garlic (sometimes I use more!)
2 cans of stewed tomatoes
1 can tomato paste
1 red pepper, sliced (at least, I use more then 1 or add yellow or orange peppers!)
also, some people put in mushrooms or peas...if ya like
herbs and spices to your liking...I dash some pepper and basil in there
Place the chicken in the slow cooker after it has been browned, add the onion garlic tomatos, tomato paste
cook 4-6 hrs on low
30min before serving turn heat to high and add peppers
serve over white or yellow rice"
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