Chickpea and Tomato Penne Pasta
Rachael Ray
Ingredients
* 1 pound penne pasta or whole wheat penne
* Salt
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1 medium onion, finely chopped
* 3 cloves garlic, finely chopped or grated
* 1 sprig rosemary, finely chopped
* 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
* Black pepper
* 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
* 2 tablespoons tomato paste
* 1 cup chicken stock
* 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
* 1/4 cup flat-leaf parsley, a handful, chopped
* Grated Pecorino Romano cheese, to pass at table
Yields: Serves 4 as entrée, 8 as a side.
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
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, April 17, 2011
Ancho-Chipotle Turkey Chili
Ancho-Chipotle Turkey Chili
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Grandpa's Braised Beef
Grandpa's Braised Beef
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
4 hr 15 min
Level:
Easy
Serves:
5 to 6 servings
Ingredients
* Extra-virgin olive oil, for sauteing and drizzling
* 4 onions, very thinly sliced
* 6 cloves garlic, very thinly sliced
* 3 pounds chuck, bottom round or top sirloin steak
* Sea salt and freshly ground black pepper
* 4 to 5 starchy potatoes
* 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
* 2 tablespoons chopped fresh thyme
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* Parmigiano-Reggiano, for grating
* A few fresh basil leaves, torn
* 1 loaf ciabatta, for serving
Directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
4 hr 15 min
Level:
Easy
Serves:
5 to 6 servings
Ingredients
* Extra-virgin olive oil, for sauteing and drizzling
* 4 onions, very thinly sliced
* 6 cloves garlic, very thinly sliced
* 3 pounds chuck, bottom round or top sirloin steak
* Sea salt and freshly ground black pepper
* 4 to 5 starchy potatoes
* 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
* 2 tablespoons chopped fresh thyme
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* Parmigiano-Reggiano, for grating
* A few fresh basil leaves, torn
* 1 loaf ciabatta, for serving
Directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Hot Fudge Sundaes
Hot Fudge Sundaes
Mad Hungry
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Ingredients
Serves 2 (with leftover sauce).
* 1 cup semi-sweet chocolate (5 1/2 ounces), chopped
* 1 cup heavy cream
* 1 tablespoon corn syrup
* 1/2 pint vanilla ice cream
* 1 container fresh or jarred cherries
Directions
1. Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
2. Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
3. Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.
First published 2011
Mad Hungry
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Ingredients
Serves 2 (with leftover sauce).
* 1 cup semi-sweet chocolate (5 1/2 ounces), chopped
* 1 cup heavy cream
* 1 tablespoon corn syrup
* 1/2 pint vanilla ice cream
* 1 container fresh or jarred cherries
Directions
1. Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
2. Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
3. Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.
First published 2011
Oven-Roasted Rosemary Potatoes
Oven-Roasted Rosemary Potatoes
Mad Hungry
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Ingredients
* 1 pound small red new potatoes, washed and well dried
* 3 sprigs fresh rosemary
* Extra-virgin olive oil
* Salt and freshly ground black pepper
Directions
1. Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
Mad Hungry
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Ingredients
* 1 pound small red new potatoes, washed and well dried
* 3 sprigs fresh rosemary
* Extra-virgin olive oil
* Salt and freshly ground black pepper
Directions
1. Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
Flavored Popcorn
Flavored Popcorn
Set the scene for a night at the movies with custom popcorn containers. Trim the tops of white paper bags with scallop scissors, and then draw stripes with a red marker. Print our popcorn labels on adhesive paper, or attach with glue.
You don't need a store-bought package for delicious popcorn! And who says you have to go with the same old buttered flavor? Spice things up with fun varieties, such as pesto, sugar and spice, and s'mores.
Place 1/4 cup popcorn kernels in a brown paper lunch bag. Fold down the top of the bag, and crimp to seal. Microwave on high until popped (making about 6 cups), 2 to 2 1/2 minutes. Season popcorn with 1/4 teaspoon salt; transfer to a bowl, and add toppings as suggested below.
Add a Topping:
1. Pesto Presto
2 tablespoons melted unsalted butter + 1 tablespoon plus 1 1/2 teaspoons jarred pesto
2. Sugar and Spice
3 tablespoons unsalted butter melted with 2 tablespoons light-brown sugar (toss with popcorn) + 1/4 teaspoon pumpkin-pie spice
3. S'mores
2 1/2 cups mini marshmallows melted with 2 tablespoons unsalted butter (toss with popcorn) + 2 chopped graham crackers + 1 1/2 ounces chopped semisweet chocolate
Set the scene for a night at the movies with custom popcorn containers. Trim the tops of white paper bags with scallop scissors, and then draw stripes with a red marker. Print our popcorn labels on adhesive paper, or attach with glue.
You don't need a store-bought package for delicious popcorn! And who says you have to go with the same old buttered flavor? Spice things up with fun varieties, such as pesto, sugar and spice, and s'mores.
Place 1/4 cup popcorn kernels in a brown paper lunch bag. Fold down the top of the bag, and crimp to seal. Microwave on high until popped (making about 6 cups), 2 to 2 1/2 minutes. Season popcorn with 1/4 teaspoon salt; transfer to a bowl, and add toppings as suggested below.
Add a Topping:
1. Pesto Presto
2 tablespoons melted unsalted butter + 1 tablespoon plus 1 1/2 teaspoons jarred pesto
2. Sugar and Spice
3 tablespoons unsalted butter melted with 2 tablespoons light-brown sugar (toss with popcorn) + 1/4 teaspoon pumpkin-pie spice
3. S'mores
2 1/2 cups mini marshmallows melted with 2 tablespoons unsalted butter (toss with popcorn) + 2 chopped graham crackers + 1 1/2 ounces chopped semisweet chocolate
Chicken Cacciatore
Chicken Cacciatore
Mad Hungry
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Ingredients
Serves 6.
* One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
* Coarse salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 2 strips bacon or 1/8 pound pancetta, cut in small pieces
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons fresh chopped rosemary
* 1 cup white wine
* 1 cup chicken broth (or a little more)
* 1 can (28 ounces) tomatoes, cut with scissors
* 1 pound cooked tagliatelle noodles, for serving
Directions
1. Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
2. Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
3. Serve over noodles.
Mad Hungry
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Ingredients
Serves 6.
* One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
* Coarse salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 2 strips bacon or 1/8 pound pancetta, cut in small pieces
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons fresh chopped rosemary
* 1 cup white wine
* 1 cup chicken broth (or a little more)
* 1 can (28 ounces) tomatoes, cut with scissors
* 1 pound cooked tagliatelle noodles, for serving
Directions
1. Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
2. Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
3. Serve over noodles.
Golden Granola
Golden Granola
Mad Hungry
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
Makes 2 quarts.
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 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 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.
Mad Hungry
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
Makes 2 quarts.
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 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 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.
Hashbrown Egg Topper
Hashbrown Egg Topper
Mad Hungry
To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk.
Ingredients
Serves 5 to 6.
* 3 tablespoons butter, plus more if needed
* 1 medium onion, thinly sliced
* 3 thin slices bacon, sliced (optional)
* 4 baked potatoes (cooked skin-on), cubed
* 5 to 6 large eggs
Directions
1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
Mad Hungry
To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk.
Ingredients
Serves 5 to 6.
* 3 tablespoons butter, plus more if needed
* 1 medium onion, thinly sliced
* 3 thin slices bacon, sliced (optional)
* 4 baked potatoes (cooked skin-on), cubed
* 5 to 6 large eggs
Directions
1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
Apple-Maple French Toast
Apple-Maple French Toast
Martha Stewart
Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Ingredients
Serves 4.
* 6 eggs
* 1 cup milk
* 1/2 teaspoon vanilla extract
* Ground cinnamon
* 6 slices bread
* 2 tablespoons butter, plus more for serving
* 3 apples, peeled and sliced
* 2 tablespoons water
* 1/2 cup maple syrup
Directions
1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!
Martha Stewart
Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Ingredients
Serves 4.
* 6 eggs
* 1 cup milk
* 1/2 teaspoon vanilla extract
* Ground cinnamon
* 6 slices bread
* 2 tablespoons butter, plus more for serving
* 3 apples, peeled and sliced
* 2 tablespoons water
* 1/2 cup maple syrup
Directions
1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!
Saturday, April 16, 2011
Vanilla-Blueberry Oatmeal Parfait
Vanilla-Blueberry Oatmeal Parfait
Mad Hungry
Try making your own homemade granola to include in the parfait.
Ingredients
Makes 1 (can be multiplied for required yield).
* 7 ounces frozen blueberries
* Pinch of salt
* Pinch of sugar
* Pinch of cinnamon
* 2/3 cup thick Greek yogurt
* 2 tablespoons granola
Directions
1. In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
2. Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
Mad Hungry
Try making your own homemade granola to include in the parfait.
Ingredients
Makes 1 (can be multiplied for required yield).
* 7 ounces frozen blueberries
* Pinch of salt
* Pinch of sugar
* Pinch of cinnamon
* 2/3 cup thick Greek yogurt
* 2 tablespoons granola
Directions
1. In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
2. Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
Banana Cake
Banana Cake
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
Makes 8 servings.
* FOR THE CAKE
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup sugar
* 1/2 cup butter, melted (1stick)
* 1/2 cup buttermilk, yogurt, or milk
* 2 eggs
* 1 teaspoon vanilla
* 2 ripe bananas, mashed (about 1 cup)
* FOR THE TOPPING
* 1/4 cup all-purpose flour
* 1/4 cup dark brown sugar
* 1/4 cup butter (1/2 stick)
Directions
1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
Makes 8 servings.
* FOR THE CAKE
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup sugar
* 1/2 cup butter, melted (1stick)
* 1/2 cup buttermilk, yogurt, or milk
* 2 eggs
* 1 teaspoon vanilla
* 2 ripe bananas, mashed (about 1 cup)
* FOR THE TOPPING
* 1/4 cup all-purpose flour
* 1/4 cup dark brown sugar
* 1/4 cup butter (1/2 stick)
Directions
1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
PB and J Pancakes
PB and J Pancakes
Mad Hungry
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Ingredients
Makes 4 sandwiches.
* 1/2 recipe Old-Fashioned Pancakes
* Crunchy peanut butter
* Fruit jam
* Aluminum foil
Directions
1. Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!
Mad Hungry
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Ingredients
Makes 4 sandwiches.
* 1/2 recipe Old-Fashioned Pancakes
* Crunchy peanut butter
* Fruit jam
* Aluminum foil
Directions
1. Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!
Oatmeal Smoothies
Oatmeal Smoothies
Mad Hungry
All the nutritional benefits of oatmeal and fruit can be enjoyed in this simple, healthy smoothie.
Ingredients
Serves 2-4.
* 1 cup ice
* 1/2 cup frozen raspberries
* 1/2 cup plain lowfat yogurt
* 1 banana
* 1/2 cup old-fashioned rolled oats
* 1 tablespoon honey
* 1 cup coconut water (or other liquid, such as juice)
Directions
1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
Mad Hungry
All the nutritional benefits of oatmeal and fruit can be enjoyed in this simple, healthy smoothie.
Ingredients
Serves 2-4.
* 1 cup ice
* 1/2 cup frozen raspberries
* 1/2 cup plain lowfat yogurt
* 1 banana
* 1/2 cup old-fashioned rolled oats
* 1 tablespoon honey
* 1 cup coconut water (or other liquid, such as juice)
Directions
1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
Blueberry Bran Muffins
Blueberry Bran Muffins
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 muffins.
* 2 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon coarse salt
* 2 large eggs
* 4 tablespoons pure maple syrup
* 1/2 cup sugar
* 1/2 cup safflower (or other vegetable oil)
* 1 1/2 cups milk
* 1 cup fresh or frozen blueberries
* 1/2 cup wheat bran or wheat germ
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 muffins.
* 2 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon coarse salt
* 2 large eggs
* 4 tablespoons pure maple syrup
* 1/2 cup sugar
* 1/2 cup safflower (or other vegetable oil)
* 1 1/2 cups milk
* 1 cup fresh or frozen blueberries
* 1/2 cup wheat bran or wheat germ
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Spanish Frittata
Spanish Frittata
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 2 tablespoons extra-virgin olive oil
* 1/2 onion, chopped (3/4 cup)
* 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
* 1 1/2 teaspoons coarse salt
* 8 large eggs, beaten
Directions
1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
First published April 2011
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 2 tablespoons extra-virgin olive oil
* 1/2 onion, chopped (3/4 cup)
* 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
* 1 1/2 teaspoons coarse salt
* 8 large eggs, beaten
Directions
1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
First published April 2011
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
2 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4-pound) whole chicken
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 rib celery and green tops, chopped
* 1 small carrot, peeled and chopped
* 1 head garlic, cloves peeled and sliced
* 2 small sprigs fresh rosemary
* 1 large fresh bay leaf
* 2 pounds starchy potatoes, peeled and chunked
* 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
* 1 cup milk or chicken stock, warmed
* 10 to 12 ounces ripe Camembert or 1 small individual wheel
* Freshly grated nutmeg
* 1 1/4 to 1 1/2 pounds green beans, trimmed
* 1 tablespoon butter
* 1/3 bottle dry white wine (about 1 cup)
* Juice of 1 lemon
Directions
Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
Preheat the oven to 275 degrees F.
Heat a large Dutch oven over medium to medium-high heat.
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
Place the chicken on a carving board and cover with foil.
In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices, potatoes, and beans.
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
2 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4-pound) whole chicken
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 rib celery and green tops, chopped
* 1 small carrot, peeled and chopped
* 1 head garlic, cloves peeled and sliced
* 2 small sprigs fresh rosemary
* 1 large fresh bay leaf
* 2 pounds starchy potatoes, peeled and chunked
* 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
* 1 cup milk or chicken stock, warmed
* 10 to 12 ounces ripe Camembert or 1 small individual wheel
* Freshly grated nutmeg
* 1 1/4 to 1 1/2 pounds green beans, trimmed
* 1 tablespoon butter
* 1/3 bottle dry white wine (about 1 cup)
* Juice of 1 lemon
Directions
Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
Preheat the oven to 275 degrees F.
Heat a large Dutch oven over medium to medium-high heat.
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
Place the chicken on a carving board and cover with foil.
In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices, potatoes, and beans.
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
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