Lemon Tarragon Roast Chicken with Vegetables
Martha Stewart
You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.
Ingredients
Serves 4 to 6.
* 1 garlic bulb, halved horizontally
* 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
* 1 whole chicken (3 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
* 3 tablespoons unsalted butter, softened
* 1 shallot, finely chopped
* Coarse salt and freshly ground black pepper
* 2 lemons (1 halved, 1 thinly sliced)
* 2 large red onions
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, and chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
3. Squeeze juice from lemon halves over chicken; place in cavity. Season bird with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan or baking sheet to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
5. Roast chicken, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees Fahrenheit and juices run clear, about 1 to 1 1/2 hours.
6. Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted onions on a platter. Spoon pan juices over meat.
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.
Monday, March 7, 2011
Bean-and-Veggie Sliders
Bean-and-Veggie Sliders
Mad Hungry
Prep: 20 minutes Total: 25 minutes
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Ingredients
Makes 12.
* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Directions
1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
Mad Hungry
Prep: 20 minutes Total: 25 minutes
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Ingredients
Makes 12.
* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Directions
1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
Beans and Greens
Beans and Greens
Mad Hungry
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Ingredients
Serves 4 to 6.
* 1 1/2 tablespoons olive oil
* 1 small onion, thinly sliced crosswise into half-moons
* 1 tablespoon minced garlic (about 2 cloves)
* 1 head escarole, washed well and stems trimmed
* 1 1/2 cups chicken stock
* 1/2 teaspoon dried thyme
* 3/4 teaspoon salt
* 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
* Grated Parmesan cheese, for garnish
Directions
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
Mad Hungry
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Ingredients
Serves 4 to 6.
* 1 1/2 tablespoons olive oil
* 1 small onion, thinly sliced crosswise into half-moons
* 1 tablespoon minced garlic (about 2 cloves)
* 1 head escarole, washed well and stems trimmed
* 1 1/2 cups chicken stock
* 1/2 teaspoon dried thyme
* 3/4 teaspoon salt
* 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
* Grated Parmesan cheese, for garnish
Directions
1. In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
Pot of Beans
Pot of Beans
Martha Stewart
Prep: 10 minutes Total: 2 hours 10 minutes (or overnight)
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Ingredients
Makes 6 cups.
* BEANS
* 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
* 8 to 10 cups water, plus more for soaking
* FLAVOR BASE
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 3 garlic cloves, chopped
* 1 fresh chile, chopped
* Coarse salt
* Optional flavor add-ins (see below)
Directions
1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)
Martha Stewart
Prep: 10 minutes Total: 2 hours 10 minutes (or overnight)
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Ingredients
Makes 6 cups.
* BEANS
* 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
* 8 to 10 cups water, plus more for soaking
* FLAVOR BASE
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 3 garlic cloves, chopped
* 1 fresh chile, chopped
* Coarse salt
* Optional flavor add-ins (see below)
Directions
1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)
Minestrone
Minestrone
Mad Hungry
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Ingredients
Makes 8 servings.
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 onion, chopped (about 1 1/2 cups)
* 3 cloves garlic, minced
* 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
* 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
* 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
* 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
* 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
* 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
* 2 tablespoons coarse salt
* 1/2 teaspoon freshly ground black pepper, plus more for serving
* 1 rind of Parmesan cheese (optional)
* 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
* 2 large whole basil sprigs
* Freshly grated Parmesan cheese
Directions
1. Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
2. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.
Mad Hungry
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Ingredients
Makes 8 servings.
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 onion, chopped (about 1 1/2 cups)
* 3 cloves garlic, minced
* 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
* 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
* 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
* 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
* 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
* 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
* 2 tablespoons coarse salt
* 1/2 teaspoon freshly ground black pepper, plus more for serving
* 1 rind of Parmesan cheese (optional)
* 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
* 2 large whole basil sprigs
* Freshly grated Parmesan cheese
Directions
1. Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
2. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.
Thursday, February 17, 2011
Lovebird Sugar Cookie Cutout
Lovebird Sugar Cookie Cutout
Martha Stewart
Ingredients
Makes about 18 5-inch cookies.
• 4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
Directions
1. Sift flour, baking powder, and salt into a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 5-inch owl cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
4. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
Dani Fiore's Royal Icing
Ingredients
Makes about 5 cups.
• 1/2 cup meringue powder
• 2 pounds confectioners' sugar
• 2 teaspoons freshly squeezed lemon juice
Directions
1. Using a hand mixer with the whisk attachment, mix together meringue powder with 1 cup water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down the sides of the bowl as necessary.
Lovebird Cookies
Ingredients-Makes 1 cookie.
• Dani Fiore's Royal Icing
• Georgia peach or rose-pink gel paste food coloring
• 1 5-inch Lovebird Sugar Cookie Cutout
• Violet and rose-pink or red gel paste food coloring
• Fondant hearts or Sweethearts candies
• Gumdrops or Cupid Corn
• Red hots or jellybeans
• Candy heart
• Candy confetti rounds or candy dots
Directions
1. Mix together some of the royal icing with peach or rose food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly.
2. Mix together some of the royal icing with violet and rose-pink or red food coloring until desired shade is reached. Draw 3 lines horizontally across the body of the bird. Using a clean toothpick, lightly drag across the lines five times, alternating directions, to create a "feather" pattern.
3. Use the fondant hearts or Sweethearts candies to form eyes, the gumdrops or Cupid Corn to form a beak, the red hots or jellybeans for the feet, and place a candy heart in the center of cookie. Place a small dot of royal icing in the center of each eye. Arrange the candy confetti or dots to form the pupil of the eye. Let cookie dry completely before packaging.
Martha Stewart
Ingredients
Makes about 18 5-inch cookies.
• 4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
Directions
1. Sift flour, baking powder, and salt into a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and lemon juice. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 5-inch owl cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
4. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
Dani Fiore's Royal Icing
Ingredients
Makes about 5 cups.
• 1/2 cup meringue powder
• 2 pounds confectioners' sugar
• 2 teaspoons freshly squeezed lemon juice
Directions
1. Using a hand mixer with the whisk attachment, mix together meringue powder with 1 cup water until soft peaks form, about 1 minute. Using the beater attachments, add sugar and lemon juice; continue mixing until well combined, scraping down the sides of the bowl as necessary.
Lovebird Cookies
Ingredients-Makes 1 cookie.
• Dani Fiore's Royal Icing
• Georgia peach or rose-pink gel paste food coloring
• 1 5-inch Lovebird Sugar Cookie Cutout
• Violet and rose-pink or red gel paste food coloring
• Fondant hearts or Sweethearts candies
• Gumdrops or Cupid Corn
• Red hots or jellybeans
• Candy heart
• Candy confetti rounds or candy dots
Directions
1. Mix together some of the royal icing with peach or rose food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly.
2. Mix together some of the royal icing with violet and rose-pink or red food coloring until desired shade is reached. Draw 3 lines horizontally across the body of the bird. Using a clean toothpick, lightly drag across the lines five times, alternating directions, to create a "feather" pattern.
3. Use the fondant hearts or Sweethearts candies to form eyes, the gumdrops or Cupid Corn to form a beak, the red hots or jellybeans for the feet, and place a candy heart in the center of cookie. Place a small dot of royal icing in the center of each eye. Arrange the candy confetti or dots to form the pupil of the eye. Let cookie dry completely before packaging.
Thursday, February 10, 2011
Hot pink popcorn balls
Hot pink popcorn balls. So crunchy, so sweet and buttery-like, really delicious!
What You Need:
* 1 cup unbleached granulated sugar
* 1/4 cup (half stick) Earth Balance buttery sticks or regular Earth Balance
* 1/3 cup light corn syrup
* 1/2 teaspoon salt
* 8 cups popped popcorn (two quarts), popped however you like
* 1 teaspoon vanilla extract
* a dab of Wilton coloring paste (I used rose)
* a candy thermometer
What You Do:
1. Put the sugar, Earth Balance, corn syrup and salt in a medium sized sauce pan. Stir to moisten the sugar.
2. Spread you popcorn out onto a lipped cookie sheet. The popcorn ball process is gonna make a mess on the tray, but the caramel will come off easily with a hot water soak so don't worry.
3. Clip the candy thermometer to your saucepan and bring the caramel ingredients to a boil over medium heat. Stir frequently to make sure the sugar does not burn. Once the caramel comes to a boil, stop stirring. Bring the caramel up to 270F which is just to the hardball stage.
4. Immediately remove the saucepan from the heat and stir in the vanilla extract and color paste. Stir well to distribute the color.
5. Quickly pour the caramel over the popcorn. Use a utencil to distribute the caramel evenly over the popcorn. You want to get it coated as much as possible.
6. Grease your hands and wait for the stuff to get to a temperature you can tolerate. Don't wait to long because it will start to get hard really fast. Form popcorn balls into whatever sizes you like using medium pressure to make the balls uniform and compact.
7. They will get very crunchy when cool.
What You Need:
* 1 cup unbleached granulated sugar
* 1/4 cup (half stick) Earth Balance buttery sticks or regular Earth Balance
* 1/3 cup light corn syrup
* 1/2 teaspoon salt
* 8 cups popped popcorn (two quarts), popped however you like
* 1 teaspoon vanilla extract
* a dab of Wilton coloring paste (I used rose)
* a candy thermometer
What You Do:
1. Put the sugar, Earth Balance, corn syrup and salt in a medium sized sauce pan. Stir to moisten the sugar.
2. Spread you popcorn out onto a lipped cookie sheet. The popcorn ball process is gonna make a mess on the tray, but the caramel will come off easily with a hot water soak so don't worry.
3. Clip the candy thermometer to your saucepan and bring the caramel ingredients to a boil over medium heat. Stir frequently to make sure the sugar does not burn. Once the caramel comes to a boil, stop stirring. Bring the caramel up to 270F which is just to the hardball stage.
4. Immediately remove the saucepan from the heat and stir in the vanilla extract and color paste. Stir well to distribute the color.
5. Quickly pour the caramel over the popcorn. Use a utencil to distribute the caramel evenly over the popcorn. You want to get it coated as much as possible.
6. Grease your hands and wait for the stuff to get to a temperature you can tolerate. Don't wait to long because it will start to get hard really fast. Form popcorn balls into whatever sizes you like using medium pressure to make the balls uniform and compact.
7. They will get very crunchy when cool.
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