S: Recipes for the Knights
FC: For the Knights May 28, 2011
1: Joe and Steph, We are so excited for you as you begin your life together. May some of our favorite recipes help you to share many happy meals. We love you. Mike, Hanell, Kevin and Lauren
2: Adapted from a recipe on AllRecipes.com. These are so, so healthy and really good with a little butter. We like the half Smart Balance, half butter stuff. Ingredients: 2 cups whole wheat flour 3/4 cup white sugar + 1/3 cup brown 2 teaspoons baking soda 2 teaspoons cinnamon 1/4 teaspoon salt 2-3 medium-sized carrots, peeled and chopped into large chunks 1 banana 1/2 cup raisins 1/2 cup chopped walnuts 1/2 cup shredded, sweetened coconut 1 apple, peeled and cored 3 eggs 1 normal sized can pumpkin 2 teaspoons vanilla Oats | Lauren's Glorious Morning Muffins (18) | 1. Preheat oven to 350 and prepare muffin tin with liners. Puree in a food processor or blender the carrots, banana and apple until there are few chunks (depending on whether you like chunks in your muffins; I like a few very small ones). 2. In a large bowl, mix the flour, sugars, baking soda, cinnamon, and salt, then add the puree, and then add the raisins, walnuts, and coconut. 3. In a separate small bowl, use a hand mixer to beat together the 3 eggs, pumpkin, and vanilla. After it’s beaten (just a couple minutes of beating on high should do), add the egg mixture to the large bowl and mix just until combined. Don’t over mix! 4. Fill the prepared tin; it won’t rise that much, so feel free to fill close to the top. 5. Top with oats and cook for about 20 minutes, or until a fork comes out dry. Yum!
3: Hanell's Granola (about 7 cups) | * 3 cups old-fashioned rolled oats * 1/2 cup slivered almonds * 1/2 cup unsweetened flaked coconut * 1/4 cup hulled green pumpkin seeds * 1/4 cup sunflower seeds or pine nuts * 1/2 cup crushed pecans or walnuts * -1 teaspoon cinnamon * 1/2 teaspoon salt * 4 tablespoons unsalted butter, canola oil or coconut oil * 1/3 cup honey (when double this I use only half a cup, and it’s plenty sweet) * 1 teaspoon vanilla extract * 1/2 cup raisins, or chopped dates * 1/2 cup dried cranberries or blueberries, or combination | Preheat oven to 325 degrees F. In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well. On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 10-20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits. Granola may be kept in an airtight container at room temperature for up to 1 week. Serve at room temperature in a bowl with milk, or as a snack.
4: Hanell | Baked (and Soaked) Oatmeal | Recipe from keeperofthehome.com. This is a soaked recipe because oatmeal in particular is high in phytates (which impair digestion and can block mineral absorption) and requires a good soaking period between 12 and 24 hours for better digestion and assimilation. I notice that when I'm in a hurry and don't soak this for as long as usual, my husband and I feel that it sits a bit heavier and doesn't digest quite as well, so if you can, plan to soak it in the morning of the day before you'd like to serve it. | 350 | 40-50 min | 10 | The day before: In a large pan, like a 9 x 13 corning ware or something similar, add: 6 cups rolled oats -1 cup melted butter or coconut oil 3/4 cups honey 2 cups cultured milk product (either buttermilk, kefir or yogurt watered down. I usually do this step 1/2 yogurt and 1/2 water) Mix well, so that everything is moist. Cover with a clean kitchen towel, and leave it to sit on the counter until the next morning. The next morning: Preheat the oven to 350 F, and then add to the pan, 4 beaten eggs 4 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon | Sometimes it's a bit difficult to mix the oats, if it's been chilly during the night. On really cold days, I've had to pop the pan back into the oven for a minute while it's preheating, just to soften the butter or coconut oil enough to be able to stir it better. This is also the time that you could add any fun additions that you would enjoy. Mike and I love diced apples, raisins, and a little extra cinnamon. We have also wanted to try unsweetened coconut flakes! When everything is well mixed, smooth it out a bit, and put it in the oven for 40-50minutes, until lightly browned and crisp on top. To serve, cut a piece, put it in a bowl, break it up a bit, and pour milk on top.
5: These are our favorite summer breakfast (well, for Mike this is part of his favorite summer breakfast, along with cereal, eggs, toast, and a banana :) 1 1/2 cups of liquids (I usually use a combination of ice, coconut milk, and plain yogurt) 2-3 oz or more fresh greens, which is approximately 2-3 large handfuls (spinach is the beststart with smaller quantities and work your way up!) 2-3 Tbsp orange juice concentrate After these ingredients are thoroughly blended, you can add an assortment of fruit (ratio should be about 40% greens to 60% fruit). Here are our favorites I ALWAYS add 1 fresh or frozen bananait makes it thick and creamy Canned pineapple with juice—maybe -2/3 cup? Strawberries with the tops (we usually add 4-5) Usually we just have the above, so that’s what we add! We’ve also tried peach (too overpowering), frozen blueberries (I liked it a lot, Mike wasn’t as big of a fan), and canned pear (not enough flavor). If you want, you can add a little honeywe have gotten used to the flavor, so we don’t any more. You can also add your favorite health booster, like wheat germ or cod liver oil. | The Now Infamous Green Smoothies by Hanell
6: This smoothie is a staple when I’m pregnant and trying to get my 100 grams of protein a day (keep this in mind when your turn comes!) It’s definitely rich and creamy. I don’t like strong banana flavor in my smoothies, so I only use one banana. 1 cup whole milk 1/4 cup peanut butter 1 Tbsp carob powder (you could substitute cocoa powder if you prefer) 1 1/2- 2 Tbsp honey (I usually only use 1 Tbsp. sucanat) 1-2 frozen bananas, broken into chunks | Hanell | Peanut Butter Smoothies | 2
7: We make a batch of yogurt every week. I used to eat it with a little vanilla and honey, but now I like it just plain! Again, I love it with fruit and homemade granolayum! Ingredients: High quality plain yogurt—6 oz size (Dannon works the best!) 1/2 gallon milk—you can use 2% or whole In large saucepan, heat gallon of milk over medium-low heat to just over 180 degrees, stirring constantly to prevent burning. When it reaches the desired temp, put pot in ice bath (we use the sink with cold water and ice cubes), cooling it to 110 degrees. Whisk in your 6 oz. of yogurt. Put lid on pot, then stick in your oven near the oven light with the light on for 12 hours. If you don’t have an oven light, wrap the whole pot with lid in towel to keep it about 90 degrees. Yogurt is done after 12 hours of bacteria growth. If you want to make thick, Greek-style yogurt, strain the yogurt (after it is ready) wiith a cheesecloth or non-terrycloth towel for 1-2 hours, to separate all the whey. Sometime we pour off the whey anyway, and I use it to soak my grains! Before you dig into your yogurt, take a sanitized glass jar and save 1/2 cup of your yogurt. That can be your starter yogurt for the next time! | Hanell's Homemade Yogurt
8: Adapted from AllRecipes.com, it’s called Aunt Mary’s Banana-Chocolate Chip Bread. This is the best chocolate chip banana bread I have ever made, and I do not say that lightly! Pumpkin pie spice was added by some blogger I found and consists of cinnamon, ginger, nutmeg and allspice. If you don’t have it, a combination of any of the above spices will do. My very picky “I went to culinary school and don’t eat things that aren’t worth the calories” aunt tasted this recently and agreed that it was, indeed, perfect. Ingredients: 1 cup sugar 1/2 cup shortening or butter (room temp) 2 eggs 2.5 teaspoons vanilla extract 2-3 bananas, mashed 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups semisweet chocolate chips 1 teaspoon of pumpkin pie spice Method: 1. Preheat oven to 350 degrees. In a mixing bowl, cream sugar and shortening or butter (I think butter works better). Beat in eggs, vanilla, pumpkin pie spices and bananas until thoroughly blended. 2. Combine flour, baking soda and salt. Add to creamed mixture and stir just until combined. Fold in chocolate chips. 3. Spoon into a greased 9x5x3 loaf pan. Bake at 350 for 50-60 minutes or until the bread tests done with a wooden pick. 4. Cool in pan for 10 minutes before removing to a wire rack to cool completely. | Perfect Chocolate Chip Banana Bread, from Lauren
9: This is a really quick and easy roll recipe that Kevin always wants me to make. They are great plain or with a little butter schmeared on 'em, just as a side, or you can use them as buns for barbecue or anything like that. You can also make them lactose-free (which I do for my sis) by substituting soy milk. | Lauren | Quick Yeast Rolls | Ingredients:: about 5 cups all-purpose flour (I have subbed lots of different flours for this though, and all have worked fine), 2 packages or 5 tsp yeast, 1 cup milk, 3/4 cup water, 1/2 cup veg. oil, 1/4 cup sugar, 1 tsp salt Mix 2 cups of the flour and the yeast and set aside. In a separate bowl, mix together a little and then heat the milk, water, oil, sugar and salt to lukewarm or just a little warmer in the microwave. Stir when finished and then add it to the flour mix. Mix it together - somewhere between stirring it and beating it - until it's smooth. Take the rest of the flour - up to 3 cups - and add it to the dough slowly until it's a soft dough. Mix well, then turn it onto a floured surface and let it rest under a bowl for 10 minutes. Shape the dough into 12 slightly flat balls and place on parchment paper or a nonstick cookie sheet. Bake. | 400 | 12-15 min | 12
10: From the South Beach Diet Cookbook. This dish looks nice and works well with a fish main course. From Lauren. Ingredients: 1.5 pounds thin asparagus, trimmed and cut diagonally into 2-inch pieces 1 Tablespoon canola oil 1 Tablespoon chopped fresh ginger 1 Tablespoon light soy sauce 1/4 teaspoon crushed red pepper flakes 1 teaspoon sesame oil 1 teaspoon sesame seeds Method: 1. Bring 1/4-inch water to a boil in a large nonstick skillet over high heat. Add the asparagus and return to a boil. Reduce the heat to low, cover and simmer for 5 minutes, or until crisp-tender. Drain and cool briefly under cold running water. Wipe the skillet dry with a paper towel. 2. Heat the canola oil in the same skillet over high heat. Add the asparagus, ginger, soy sauce, and red pepper flakes and cook for 2 minutes, or until heated through. Remove from heat and stir in the sesame oil and sesame seeds. | Sesame Ginger Asparagus | Sides
11: Giant Chipotle White Beans | 1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours. Chipotle-tomato sauce: 2 tablespoons extra-virgin olive oil 2 big pinches of red pepper flakes 2 pinches of salt 1 large clove garlic, chopped 1 14-ounce can crushed tomatoes 1 tablespoon fresh oregano leaves 1 1/2 tablespoons adobo sauce from a can of chipotle peppers Cilantro Pesto: 1 medium clove of garlic 1/3 cup fresh cilantro 1/3 cup extra-virgin olive oil big pinch of salt 2/3 cup kale or chard, washed, de-stemmed, and very finely chopped 1 cup queso fresco or feta cheese (I have always used feta) 1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil | To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside. In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside. Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside. Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for roughly twenty-five (if you're using queso fresco) to forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto. | From 101 cookbooks. This recipe is totally unique..unlike anything I’ve tasted before. I think it is really good, and we love it as a side dish. Once I tried to make it our main dish (with a salad and bread)...that did NOT go over so well with Mike. I have also used pesto from the grilled veggie sandwiches that I had leftover instead of making the cilantro pesto. Both are good! From Hanell.
12: Kale Risotto | Mike and I both love this dish, and it is a great side paired with roasted chicken or any other simple meat. Also, I have replaced the kale with chard with equally tasty results! | Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale. Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to moderate, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add wine and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 17 to 18 minutes. (There will be leftover broth.) Stir in kale, cheese, and remaining tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper and, if desired, thin with some of remaining broth. Serve sprinkled with toasted pumpkin seeds if desired. | Ingredients: * 3 1/2 cups chicken broth * 3 1/2 cups water * 1 teaspoon fine sea salt * 3/4 pound Tuscan kale (also called cavolo nero or lacinato kale) * 1 1/4 cups finely chopped onion * 1 tablespoon olive oil * 2 tablespoons unsalted butter * 3 garlic cloves, minced * 1 1/2 cups Arborio rice (10 ounces) * 1/3 cup dry white wine * 1/2 cup grated Parmigiano-Reggiano (3/4 ounce) * Serve with polish sausage, cottage cheese, and toasted pumpkin seeds
13: I get a new favorite salsa recipe every six months or so; this is my current favorite. My friend’s dad experimented until he came up with this recipe. Every time I make it, I find that it tastes different. But it’s always good! The longer it sits, the better the flavor. | Hanell | Favorite Salsa | 1 28 oz can tomatoes (diced) drained (I do NOT like Hunt’s tomatoes for some reason in this recipe; Red Gold is the best in my opinion); 1/4 large onion or 1/2 small; 1 clove garlic or 1 tsp garlic powder; 1 tsp salt (to taste); 1 lime (juiced); 1 tsp sugar; 20-25 cilantro leaves; 12 oz rotel or Pace picante sauce drained; 1 fresh jalapenos (take seeds out & add more if you want more heat); 1/3 can tomato paste Put 1/2 can tomatoes and all other ingredients in blender. Leave the leaves of cilantro out (stems go in blender). Leaves are rolled up and chopped finely. Run blender until smooth. If there is room add remaining tomatoes. Blend until smooth. Taste and then add cilantro leaves last.
14: This recipe is from passionatehomemaking.com. It’s a vegetarian soup that Mike will actually eat! We usually eat vegetarian once a week to save on grocery money, and with a big salad and bread, we hardly miss the meat! | 1 tablespoon coconut oil or olive oil; 2 cups chopped onion; 1 large parsnip, or two carrots (I used carrots and rutabaga); 2 celery stalks; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon ground red pepper; 1 to 1 teaspoons salt; 1/4 teaspoon black pepper; 2 garlic cloves, minced; 3 1/3 cups water; 2 1/3 cups dried lentils; 1/3 cup chopped fresh cilantro; 42 ounces chicken or potato broth; 1 (28-ounce) can diced tomatoes, undrained; Sour Cream (you can also use kefir); Cilantro sprig (optional); Serve with crusty bread; it’s a must! | Spicy Lentil Soup | Soak lentils overnight in water. Drain and rinse lentils. Heat oil in a large pot oven over medium-high heat. Add the vegetables; sauté for 3 minutes. Add the cumin, chili powder, red pepper, salt, black pepper, and garlic; sauté for 1 minute. Add water, lentils, cilantro, broth, and diced tomatoes; bring to a boil. Reduce heat; simmer 1 hour. (I found it took more like two hours for my peas, so definitely start earlier than I did to make sure they are completed in time for dinner!) Reserve 2 cups lentil mixture. Use an immersion blender or normal blender (will need to do 2 batches) to process soup till smooth. Stir in reserved 2 cups lentil mixture. Garnish with 1 tablespoon sour cream and a cilantro sprig, if desired.
15: 1. In a large Ziploc bag, combine the flour, 1 teaspoon of the chili powder, and the salt. Add the beef, seal the bag, and toss to coat well. 2. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for 7 minutes, or until browned. Add the onions, garlic and oregano. Reduce the heat to medium and cook, stirring often, for 5 minutes. 3. Add the broth, tomatoes (with juice), red pepper flakes, and the remaining 2 teaspoons of chili powder. Bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, or until the beef is almost tender. 4. Add the potato and carrots. Cover and cook for 30 minutes, or until the vegetables are tender. | Ingredients | Pepper-Spiked Beef Stew | From Lauren's South Beach Diet Cookbook. Make this when you have time to let it simmer. Great for a Sunday dinner. This flavor is so good, even surprisingly good, and it freezes well, so make a double batch! You could also substitute sweet potatoes or butternut squash for the potatoes and carrots, especially for a nice fall or wintry flavor. | 2 Tablespoons whole wheat flour 1 Tablespoon chili powder 1/2 teaspoon salt 2 lbs lean round steak, top or bottom, trimmed of visible fat and cubed 1 Tablespoon olive oil 3 onions, sliced 3 cloves garlic, minced 1 teaspoon dried oregano 2 cups beef broth 2 14.5-oz cans stewed tomatoes 1/2 teaspoon crushed red-pepper flakes 1 potato, scrubbed and cubed 4 carrots, sliced
16: Black and White Bean Soup | From the South Beach Diet Cookbook. You do have to plan the night before for this one, but it is so worth it. It tastes great and looks really fun too. You’ll want to add extra salt and pepper at the end to bring out the flavors! This is a meal unto itself, or it would make a great first course if you have guests for dinner. Be sure to allot enough time. While the pots simmer, you could work on the main course. | Ingredients: 3/4 cup dried black beans 3/4 cup dried Great Northern beans 2 Tablespoons olive oil 1 medium onion, chopped 1 small poblano chili pepper, seeded and finely chopped 1 small rib celery, chopped 4 cloves garlic, sliced 1 1/2 teaspoons chopped fresh thyme leaves 8 cups chicken broth 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon chopped fresh sage Cilantro leaves for garnish, optional | Method: 1. Place black and Great Northern beans in two separate large bowls, cover with cold water, and soak overnight in the refrigerator. 2. Heat the oil in a large pot over medium heat. Add the onion, chili pepper, celery, garlic, and thyme; and cook for 8 minutes or until the vegetables are tender. Remove half of the vegetables to another large pot. 3. Drain the beans. To the first pot, add the black beans, 4 cups of broth, the chili powder and the cumin. To the second pot, add the Great Northern beans, the remaining 4 cups broth, and the sage. Heat both pots to boiling and cover. Reduce the heat to low. Simmer the black bean pot for 1.5 hours and the white-bean pot for 1 hour. Keep both warm over low heat when finished simmering. Make sure to taste test and add salt and pepper to taste. 4. To serve, ladle 1 cup black bean soup into each of 4 serving bowls. Tilt the bowls and ladle 1 cup white bean soup into the other side of each bowl. This works better with shallow soup bowls than it does with deeper cereal bowls. Garnish with cilantro leaves.
17: Chicken Posole | Adapted from Real Simple. Super cheap, super easy. Tastes great. Ingredients: 1 tablespoon olive oil 1/2 yellow onion, thinly sliced 4 cups homemade chicken broth 1 15-ounce can diced tomatoes 1 hot chili pepper, thinly sliced 2 cups shredded chicken meat 1 15-ounce can hominy, rinsed 2 tsp lime juice Salt/Pepper, to taste 2 mini French loaves and butter Method: 1. In a large saucepan, add olive oil and sliced onion and cook over medium heat for 4-5 minutes, or until turns opaque. 2. Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken, hominy and lime juice and simmer until heated through, 3 to 4 minutes. Season with salt and pepper to taste. 3. Slice and toast French bread. Serve with some butter.
18: Tortellini Soup | Mike’s sister Katie sent me the recipe for this soup, and we love it! It is easy but filling. 1/2 lb. sausage 4 tsp. olive oil 1 c. chopped onions 1 c. chopped carrots 1 c. chopped celery 2 garlic cloves, chopped 4 (14.5 oz) cans chix broth 1 package frozen cheese filled tortellini (can used dried or refrigerated, too. If using dried add extra broth) 2 (14.5 oz) cans diced tomatoes 1 1/2 tsp dried basil leaves 1 pkg. frozen, chopped spinach (thawed) or can use fresh dinosaur/lacinato/tuscan kale grated parmesan cheese Cook sausage until ready. Heat oil in large saucepan. Add onion (carrots, celery) and garlic. Cook and stir until tender. Add broth and bring to a boil. Stir in tomatoes, basil and spinach. Reduce heat to simmer. Add tortellini and cook until done. Sprinkle cheese over each serving.
19: Cowarts' Mulligatawny | 6 cups water 3 cups chicken broth 2 boneless, skinless chicken breasts, trimmed of excess fat (optional) 3 potatoes, peeled and sliced 2 carrots, peeled and sliced 2 stalks celery 1 cup peeled and diced eggplant (1/2 eggplant) (optional) 1 medium onion, chopped 1 cup frozen yellow corn kernels 2/3 cup diced canned roasted red peppers 1/2 cup tomato sauce 1/2 cup shelled pistachios (optional) 1/2 cup roasted cashews (optional) 1/2 cup lemon juice 1/2 stick Smart Balance (or butter) 3 T granulated sugar (can use less of a substitute) 2 t curry powder 1/2 t ground black pepper 1/2 t dried thyme 1 bay leaf pinch dried marjoram pinch ground nutmeg | We got second place in a Soup Nazi competition with this soup. It is delicious, but it takes more time to prepare than you think it will. Especially to shell the pistachios. You can do it in a slow cooker, but cut the water in half and let it simmer on the stove for at least 30 minutes before you serve it. | 1. Boil or grill the chicken breasts and chop. 2. Combine all ingredients in a pot. Bring to a boil, then reduce the heat and simmer for 3-4 hours, or until the soup has reduced and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become rounded as they fall apart, and the nuts will soften. 3. Remove bay leaves and serve hot.
20: Almost-No-Prep | Pork Chops and Scalloped Potatoes | From AllRecipes.com. This is very easy staple, and it hardly requires anything that you don’t already have in your kitchen. I would not leave out the paprika without replacing it with something else. | Ingredients: 3 Tablespoons butter, divided 1 1/2 teaspoons salt 1/4 teaspoon black pepper 3 Tablespoons all-purpose flour 1 14.5-oz can chicken broth 6 pork chops 6 cups thinly sliced potatoes 1 dash paprika | Preheat oven to 350 degrees. In a sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside. In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top. Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.
21: Broiled White Fish Parmesan | From AllRecipes.com. This recipe is a great one for people who don’t love traditional fish tastes. And it’s done in like 15 minutes. Hard to beat. Ingredients: 1/2 cup parmesan cheese 1/4 cup butter, softened 3 Tablespoons mayonnaise 2 Tablespoons lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 lbs white fish fillets Preheat your broiler. Grease a broiling pan or line another raised-edge pan with aluminum foil. In a small bowl, mix together the parmesan, butter, mayo and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the filets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to overcook the fish!
22: Garlic and Soy Grilled Pork Chops | From the South Beach Diet Cookbook. This dish is incredibly low-calorie (70 calories per chop) and is great with grilled vegetables - think bell pepper, sweet onion, or zucchini. | 4 boneless center-cut pork loin chops, trimmed of all visible fat 1 Tablespoon light soy sauce 2 teaspoons minced garlic 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon ground black pepper Herbs for garnish, optional | 1. Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt and pepper. Cover and refrigerate at least 20 minutes or up to 2 hours. 2. Coat a grill rack or broiler pan rack with cooking spray. Preheat the grill or broiler. 3. Cook the chops 4 inches from the heat, turning once halfway through cooking him, for 10 to 12 minutes, or until the center is 155 degrees and juices run clear. Garnish with herbs.
23: Spaghetti with Lemon | From the Pasta cookbook. This is the one you make when you get home and there’s nothing to eat. Just make sure you always have some spaghetti, olive oil, garlic and lemons. Spaghetti is really the best pasta for this because the oil and juice cling to the long strands. If you have no spaghetti, opt for another long pasta: spaghettini, linguine, or tagliatelle. | 12 ounces dried spaghetti 6 Tablespoon olive oil Juice of a large lemon 2 garlic cloves, cut into very thin slivers Salt and pepper Freshly grated parmesan 1. Cook the pasta in plenty of salted water according to the instructions on the package. Drain well through a colander and return to pan. 2. Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic, and add salt and pepper to taste. 3. Toss the pasta over medium to high heat for 1 to 3 minutes. Serve immediately in 4 warmed bowls with freshly grated parmesan.
24: Balsamic-Glazed Pork Chops | From Everyday Food mag. A cinch, but don't forget to marinate the pork chops ahead of time. A great meal to prep for before you go to work! 4 bone-in pork rib chops (10-oz each) Coarse salt and ground pepper 1/2 cup balsamic-rosemary vinaigrette, or another herb-flavored balsamic Place pork in shallow dish and season with salt and pepper. Pour vinaigrette over pork and turn to coat. Cover and refrigerate at least 1 hour or up to a day. Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off. Place on a foil-lined, brimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes. If chops are browning too quickly, go ahead and turn them. Let rest 5 minutes before serving.
25: Chicken Piccata | Basic Favorites | From SimplyRecipes.com. Chicken Piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It can be prepared in less than 20 minutes and is so easy and delicious it should be part of every home cook's repertoire. This is very good, but I don’t do the capers. | 2-4 boneless, skinless chicken breast halves (1.5 lb total) 2 Tablespoons grated parmesan 1/3 cup flour Salt and pepper 4 Tablespoons olive oil 4 Tablespoons butter 1/2 cup chicken stock or dry white wine 3 Tablespoons lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley (Dried works fine too; just make sure you convert correctly) | Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
26: Penne with Arugula and Mozzarella | Ingredients: 3.5 cups fresh or dried penne 6 ripe Italian plum tomatoes, peeled, seeded and diced 2 5-oz packets mozzarella cheese, drained and diced 2 large handfuls of arugula, totaling about 5 oz 5 Tablespoons olive oil Salt and ground black pepper 1. Cook the pasta in a large saucepan of salted boiling water according to the package instructions. 2. Meanwhile, put the tomatoes, mozzarella, arugula and olive oil into a large bowl with a little salt and pepper to taste and toss well to mix. 3. Drain the cooked pasta and turn it into the bowl. Toss well to mix and serve immediately. | From the Pasta cookbook. This is really easy for a summer lunch. The fresher ingredients you have, the better. Perfect for right after you’ve gone to the store and don’t feel like making a feast in the kitchen. If you want a less peppery taste, use basil leaves instead of arugula, or you can use a combination of the two.
27: Pasta with Roasted Red Pepper Sauce | From pioneerwoman.com. We love this sauce for a change on our pasta. Actually, I prefer to serve this on gnocchi...so good! | 3 red bell peppers 2 tablespoons pine nuts (optional) 1/2 medium onion, finely diced 3 cloves garlic, minced 1/2 cup half and half (you can use heavy whipping cream also) Flat leaf parsley, finely minced Fresh Parmesan, shaved 1/2 to 1 pound wheat pasta—penne, rigatoni or the like | Roast red peppers for 10 minutes or so on the grill or broiler, turning to get each side (they should look black on the outside). Place in airtight container to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside. Lightly toast pine nuts in a skillet. Set aside. Puree peppers in blender with pine nuts. Set aside. Cook pasta according to package directions. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
28: Beef Stroganoff a la Marquita | Marquita is Kevin’s mom, and this was one of Kevin’s favorite recipes growing up. If you don’t have the cooking sherry, you’ll be fine omitting it. | 1 tablespoon flour 2 tablespoons of extra virgin olive oil 1/2 teaspoon salt 1 lb. beef sirloin (cut into 1/4 inch strips) 2 tablespoons butter 1 cup sliced mushrooms 3 tablespoons cooking sherry 1/2 cup chopped onions 1 clove garlic 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1 can beef consommé or bouillon 1 cup sour cream Thin egg noodles (as much as you want) or rice | Combine meat with enough flour to coat it. Brown lightly in olive oil. When meat is almost brown, add mushrooms, onions, and garlic and cook until tender and meat is brown. Add remaining ingredients, except for the sour cream. If you don't have the cooking sherry, you can leave it out and it will still taste great! Cook until thickens. Stir in sour cream. Serve over noodles or rice.
29: Grilled Veggie Sandwiches | Recipe from passionatehomemaking.com. Another of our summer favorites. We grow most of these vegetables in the garden, so this is a great recipe to use for our abundance! And it’s also one of the few recipes Mike will eat without meat. I use this pesto recipe for other recipes as well...it’s tasty! | Slice up your veggies and soak in balsamic vineger for about 30 minutes, or longer if desired. You can grill veggies on the BBQ (as the original recipe recommended), but I prefer sauteing on the stove top in olive oil -quick and easy!) Another option would be to broil them in the oven. Cut your bread in half and layer one side with the mixture of mayonnaise, garlic and lemon/lime juice, followed by a thin layer of pesto. Top the other side with a little mayo mixture and then the crumbled feta cheese (you don’t need very much feta to impart it’s wonderful flavor!). Broil this open faced in the oven for 3-5 minutes or so – keep a close eye to avoid burning! After broiling the bun, layer with your sauteed veggies and you have a wonderful veggie sandwich! *I don’t like mayo at all, so I put pesto on both sides of the bun. Then I top one with minced garlic and one with feta. | 1/3 cup mayonnaise* 3 cloves garlic, minced 1 tablespoon lemon or lime juice (I squeezed 1/2 of a fresh lime) 1/4-1/2 cup balsamic vinegar 1/8 cup olive oil 1 1/2 chopped bell peppers, any variety 1 small zucchini, sliced 1 red or white onion, sliced 1 small yellow squash, sliced bread of your choice – focaccia or 6 burger buns 1/2 cup crumbled feta cheese 2-3 tsp pesto-recipe below Pesto—blend all together in your blender: 1/3 cup olive oil, 1/3 cup fresh basil leaves, 1/4 cup fresh parsley leaves, 1/4 cup parmesan cheese, 1 garlic clove, dash of nutmeg
30: Best Homemade Pizza Dough | We have family pizza and movie night every Friday night, so I have tried lots of different pizza doughs. This one is the best; I actually have it rising in the oven as I type. It is delicious - the ideal dough, in my opinion. It has a chewy texture and just a touch of crispness. I always use all-purpose/whole wheat flours, although the original recipe calls for the bread/semolina combo. It actually says you can use only all-purpose. I am sure that no matter how you make it, it will be delicious. This recipe makes 2 medium-sized pizzas. Ingredients: 1.5 cups very warm water 2 teaspoons yeast 2 teaspoons sugar 16 oz (2 cups) bread flour or all-purpose flour 3.5 oz (1/2 cup) semolina flour or whole wheat flour 1 teaspoon salt about a tablespoon of olive oil 1. Place the warm water, yeast and sugar in food processor and pulse once or twice to mix. You can also just use a stand mixer for this whole thing. The point is, combine these ingredients and then let them sit. Within 2-3 minutes, you should see bubbles. While you wait, combine dry ingredients. 2. After you see bubbles, you can dump in the dry ingredients and turn on the food processor or mixer. After a minute or so, it should all be together in a ball. If you think it’s too wet, you can add some flour, but it’s better to be too wet than too dry. 3. Put the olive oil in a large bowl. Take the dough out and form it into a ball. Putting some oil on your hands will prevent the dough from sticking to them. Put the dough in the bowl and turn to coat it with oil. Cover with a clean kitchen towel and let it rise for an hour or until doubled in a warm, draft-free place. I like to turn on my oven for a minute and then turn it off before I put the dough in it. 4. Punch it down, roll it out, and bake it. 450 degrees is always a safe temperature, or you can make it more pizzeria-style with a pizza stone in a 500-550 degree oven for 10-12 minutes. These can be stored in the fridge for up to 5 days and will, in fact, taste better if you do it this way. Just store it in a gallon bag after the first rise/punch down and let it come to room temp before using. You can also freeze it.
31: NOt So Basic Favorites | Ingredients: 1 cup whole wheat bread crumbs 1/4 cup (1 oz) grated parmesan 1/4 cup finely chopped almonds 1 Tablespoon chopped parsley (fresh; for dried, convert from jar) 1 clove garlic, crushed 1 teaspoon salt 1/4 teaspoon dried thyme Pinch of black pepper 1/4 cup olive oil 2 lbs boneless, skinless chicken breasts pounded to inch thickness and cut into 12 pieces. You can also use tenders and slice them to half their thickness. Sprig of Italian parsley for garnish if you have some on hand. Method: 1. Preheat the oven to 400 degrees. 2. In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly. 3. Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan. 4. Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170 degrees and the juices run clear. Do not turn the chicken during cooking. 5. Garnish with the parsley if you want. | Oven-Fried Chicken with Almonds
32: Ingredients: (For Filling) 2 Tablespoons chopped parsley 1 1/2 Tablespoons chopped sage or thyme leaves 1 Tablespoons chopped fresh rosemary 3 cloves garlic, minced 3 Tablespoons olive oil 2 teaspoons Dijon mustard 1/4 teaspoons salt 1/4 teaspoons ground black pepper (For Pork Loin) 1 boneless center loin pork roast (about 2 lbs) 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1 Tablespoon olive oil Sage leaves and rosemary sprigs for garnish (optional, obviously) For the filling: In a small bowl, combine the parsley, sage or thyme, rosemary, garlic, oil, mustard, salt and pepper. All the herbs take awhile to chop, but I do recommend that you use fresh rosemary and sage or thyme. We used dried parsley (don’t forget to change quantity if you do), and it worked fine. It probably would have been better to use fresh parsley though. Since they take time to chop, I would recommend doing them early if you’re pressed for time and keeping the whole mixture in one Ziploc bag in the fridge. That would make this an extremely easy recipe the night of. 1. Preheat the oven to 350 degrees. Butterfly the pork loin. Sprinkle the top side of the butterflied loin with half the salt and pepper. Spread the filling evenly across the loin, leaving a half-inch border along the edge where you made the first cut. 2. Beginning at the opposite edge, roll the loin up to wrap the filling. You can use kitchen twine, tied every 1.5-inches to hold the shape, but we didn’t and it was fine. 3. Rub the loin with the oil and sprinkle with the remaining salt and pepper. Place the loin in a small roasting pan and position on the center rack of the oven. Roast for 1 hour or until the center is 155 degrees and juices run clear. Let stand 10 minutes before carving. 4. To prevent slices from unrolling, skewer the roast every quarter inch with wooden picks along the edge where the roll ends. Remove any twine and skewers before serving. Garnish with extra sage leaves and rosemary sprigs. | Sage and Rosemary Pork
33: Grilled Tuna with Teriyaki Glaze | From the South Beach Diet Cookbook. Mouth-watering. This is good with some brown rice mixed with grilled vegetables. Ingredients: 1/4 cup light soy sauce 3 Tablespoons dry sherry or chicken broth 1 Tablespoon grated fresh ginger 3 cloves garlic, minced 4 tuna steaks, 5-oz each 1 large mango, peeled and cut into spears 1 red bell pepper, quartered lengthwise Method: 1. In a small bowl, combine the soy sauce, sherry or broth, ginger and garlic. Divide the marinade into 2 medium, shallow bowls. Place the tuna in one bowl and the mango and bell pepper in the other. Turn the tuna, mango and bell pepper to coat both sides. Cover and refrigerate for 15 minutes. 2. Coat a grill rack or broiler pan rack with cooking spray. Preheat the grill or broiler to medium. 3. Place the tuna, mango and bell pepper on the prepared rack or pan. Discard the marinade from the tuna bowl. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side, or until the tuna is just opaque and the mango and bell pepper are heated through and glazed.
34: Caribbean Baked Chicken with Mango (serves 2-4 Ingredients: 2 jalapeno chili peppers, halved and seeded 1/2 onion, minced 2 cloves garlic, minced 1 slice (1/4 inch thick) peeled fresh ginger 1 Tablespoon olive oil 1 Tablespoon white wine vinegar 1 teaspoon jerk seasoning 1 teaspoon ground allspice 1/4 teaspoon salt 4 boneless, skinless chicken breast halves or tenders 1/2 mango, peeled and finely chopped 1 Tablespoon chopped fresh cilantro 1. Preheat the oven to 450 degrees. Coat a 13 x 9 baking pan with cooking spray. 2. In a food processor, combine the peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt. Process until very finely chopped, stopping the machine a few times to scrape down the sides of the container. 3. Spread the jalapeno mixture on both sides of the chicken breasts. Place the chicken skinned side up in the prepared baking pan. 4. Bake for 30 minutes or until it reaches 170 degrees and juices run clear. 5. Place chicken on plates and scatter the mango on top. Sprinkle with thecilantro. | From the South Beach Diet Cookbook. This recipe is absolutely awesome. It seems like sort of a lot of effort to make the jalapeno sauce, but let me assure you that it is totally worth it! This would also be a nice side dish or appetizer dish at a party.
35: Ingredients: 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon salt 1 lb chicken breast tenders (For the dipping sauce:) 1/2 cup cilantro sprigs 1/4 cup parsley sprigs 1/4 cup blanched slivered almonds 1 clove garlic 1 Serrano chili pepper, seeded 1/8 t salt 2 Tablespoons lime juice 2 Tablespoons olive oil 2 Tablespoons water Sprig of cilantro for garnish Method: 1. Coat a grill rack or broiler pan rack with cooking spray. Preheat the grill or broiler. (I made this in the winter and used the broiler. Worked great.) 2. In a cup, combine the chili powder, cumin and salt. Cut two -inch deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressing it into the slits. Place the chicken in a baking pan and coat completely with cooking spray. Let stand for 10 minutes. 3. In a food processor, combine the cilantro, parsley, almonds, garlic, chili pepper and salt. Process until chopped. While the processor is running, add the lime juice and scrape down the sides of the container until the sauce is smooth. Pour the sauce into a bowl. Stir in the water, cover and chill until ready to serve. 4. Place the chicken on the prepared rack and grill or broil 6 inches from the heat, turning several times, for 15 minutes or until a thermometer inserted in the thickest portion registers 170 degrees and the juices run clear. 5. Serve with the sauce or barbecue sauce and garnish with the cilantro. | From the South Beach Diet Cookbook. I did not actually make the cilantro dipping sauce. I’m putting the recipe here, but barbecue sauce works great with it. I personally believe that the dipping sauce is probably very good but still more trouble than it is worth. | Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce (serves 2-4)
36: Coq au Vin | 4 slices Bacon, Cut Into Small Pieces 1 whole Fryer Chicken or chicken thighs 1/2 whole Medium Onion, Diced 1/2 cup Carrots, Washed, Peeled, And Roughly Chopped 5 cloves Garlic, Minced 2 Tablespoons Butter 1 pound White Mushrooms, Sliced 2 cups Burgundy Wine 1 pound Pasta (egg Noodles Or Fettucini) 2 Tablespoons Butter Parsley, Fresh, Minced Salt And Pepper, to taste | Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium. Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up. Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside. In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside. Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken. Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours. Cook pasta until al dente. Drain and toss with 2 tablespoons butter. Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything. | From pioneerwoman.com. This has become one of my favorite meals when we have guests as most of it can be done ahead. It looks fancy but is quite simple! I serve this with either pasta or rice. And usually I leave out the bacon!
37: Pastor Ryan's Chicken Tikka Masala | 3 whole (to 4) Chicken Breasts Kosher Salt Ground Coriander Cumin, To Taste 1/2 cups Plain Yogurt 6 Tablespoons Butter 1 whole Large Onion 4 cloves Garlic 1 piece (approximately 2 Inches) Chunk Fresh Ginger Garam Masala (see below) 1 can (28 Ounce) Diced Tomatoes Sugar 1-1 1/2 cups Heavy Cream 2 cups Basmati Rice Optional: Fresh Cilantro Chili Peppers Turmeric Frozen Peas | GARAM MASALA: 1 tablespoon coriander; ground 1 tablespoon cumin; ground 1 tablespoon ground black pepper 1 tablespoon cayenne pepper; ground 1 tablespoon fennel seeds; ground 1 tablespoon ginger; ground 1 tablespoon cardamom; ground 1 tablespoon nutmeg; ground 1 TEASPOON cloves; ground | Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven. Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt. Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes. To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice. After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.
38: Lasagna Bolognese | Ingredients: 1 quantity Bolognese sauce (see above) 2/3 – 1 cup hot beef stock 12 “no need to pre-cook” dried lasagna sheets 2/3 cup freshly grated parmesan (For the white sauce): 1/4 cup butter 1/2 cup all-purpose flour 3 3/4 cups hot milk Salt and pepper 1. Preheat the oven to 375 degrees. If the Bolognese sauce is cold, reheat it. Once it is hot, stir in enough stock to make it quite runny. 2. Make the white sauce. Melt the butter in a medium saucepan; add the flour and cook, stirring, for 1-2 minutes. Add the milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring, until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from the heat. 3. Spread about a third of the Bolognese sauce over the bottom of a baking dish. 4. Cover the Bolognese sauce in the base of the dish with about a quarter of the white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated parmesan over the top. 5. Bake for 40-45 minutes or until the pasta feels tender when pierced with a skewer. Let stand for about 10 minutes before serving. | From the Pasta cookbook, the classic lasagna al forno. This uses the Bolognese sauce in the above recipe. Even though I used homemade lasagna sheets that were something of a disaster, this recipe converted Kevin into a lasagna lover. Make sure you season the white sauce – it does need the salt and pepper – and bake straight after layering, or the pasta will begin to absorb the sauces and then dry it out. To reheat leftovers, prick it all over with a skewer, and then slowly pour a little milk over to moisten. Cover with foil and reheat in a 375 degree oven for 20 minutes, or until bubbling.
39: Kevin's Favorite Sauce in the World | From the Pasta cookbook. This is a Bolognese sauce that takes awhile to prepare and is fairly labor-intensive, but if you make enough, you can freeze and use it for all kinds of pastas and lasagna. Also, you can keep it in the fridge for about 3 days. This sauce is so, so good. We think it is best with tagliatelle or linguine. The cookbook says it is never served with spaghetti! Also, I had no bacon and so omitted it – and didn’t miss it. Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 onion, finely chopped 2 carrots, finely chopped 2 celery stalks, finely chopped 2 garlic cloves, finely chopped 4.5 oz pancetta or rindless lean bacon, diced 9 oz lean ground beef 9 oz lean ground pork 1/2 cup dry white wine 2 14-oz cans crushed Italian plum tomatoes 2-3 cups beef stock Scant 1/2 cup panna de cucina or heavy cream 1. Heat the butter and oil in a large skillet or saucepan until sizzling. Add the garlic, vegetables and the pancetta or bacon and cook over medium heat, stirring frequently, for 10 minutes or until the vegetables have softened. 2. Add the ground beef and the pork; lower the heat and cook gently for 10 minutes, stirring frequently and breaking up any lumps in the meat with a wooden spoon. Stir in salt and pepper to taste, then add the wine and stir again. Simmer for about 5 minutes, or until reduced. 3. Add the canned tomatoes and 1 cup of the beef stock and bring to a boil. Stir the sauce well, and then lower the heat. Half cover the pan with a lid and let simmer very gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed. 4. Pour the cream into the sauce, stir well to mix, and then simmer, without a lid, for another 30 minutes, stirring frequently. Taste to check the seasoning. 5. If you’re serving with pasta, cook the pasta during these last 30 minutes after adding the cream.
40: Brown Family Southern Seafood Gumbo | This is my very, very favorite family recipe, and really, my single favorite thing to eat. It’s perfect for a cold day when people are just hanging out all day or watching a game or something. You can sort of mix and match the meats you want to suit your preferences. Unbelievably good. You will probably want to double this because it’ll be gone quickly if you share, and you will be so sad. | 1/2 cup vegetable oil 1/2 cup all-purpose flour 4 stalks celery, chopped 2 medium onions. chopped 1 small green pepper, chopped 1 clove garlic, minced 1/2 lb okra, sliced 1 tablespoon vegetable oil 1 quart chicken broth 1 quart water 1/4 cup Worcestershire sauce 1 teaspoon hot sauce 1/4 cup ketchup 1 small tomato, chopped 1 teaspoon salt 2 slices bacon or 1 small ham slice, chopped 1 bay leaf 1/4 teaspoon dried whole thyme 1/4 teaspoon dried whole rosemary 1/4 teaspoon red pepper flakes 2 pounds unpeeled medium-sized fresh shrimp 2 cups chopped cooked chicken 1 pound fresh crabmeat 1 pound chorizo sausage Hot cooked rice | Combine 1/2 cup oil and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is caramel-colored (15-20 minutes). Stir in celery, onions, green pepper and garlic; cook an additional 45 minutes, stirring occasionally. Fry okra in 1 tablespoon hot oil until browned. Add to gumbo and stir well over low heat for a few minutes. At this stage, the mixture may be cooled, packaged, and frozen or refrigerated for later. Add broth and everything else, except the chicken, shrimp and rice; simmer 2 1/2 hours, stirring occasionally. Peel and devein shrimp. Add shrimp and chicken during the last 10 minutes of the simmering period. Remove bay leaf. Serve over rice. Makes about 14 cups. | Brown Family
41: Soooo good. That’s all there is to it. From Hanell's Aunt Sandy. 5 squares unsweetened baker’s chocolate 1/2 cup butter 3 cups powdered sugar 1 can evaporated milk (12 oz.) 1 1/4 tsp. vanilla | Hot Fudge | Melt chocolate and butter over low heat. Remove from heat; mix in sugar alternating with milk. Bring to boil over medium heat, stirring constantly. Cook/stir 8-10 minutes until thick and creamy. Remove from heat and stir in vanilla. Serve over ice cream or on bongo (cream puffs stuffed with ice cream or filling). Can be frozen well!
42: Gluten-Free Carrot Cake | Cake: 1 cup brown rice flour 1/3 cup Tapioca starch 1/3 cup sweet rice flour (or Sorghum flour) 1/3 cup potato starch 1 rounded tsp xanthan gum 2 cups sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon (I use more) 3 cups finely shredded carrot 1 cup oil 4 eggs Pour into two greased 9 inch cake pans. Bake in a 350 oven for 35-40 minutes. Cool 10 minutes on wire rack before removing from pans. Cool thoroughly before icing. | Cream cheese icing: 6 oz cream cheese 1/2 cup butter softened 2 tsp vanilla 4 1/2 cups powdered sugar Beat cream cheese, butter and vanilla then gradually beat in powdered sugar. Ice cakes and top with chopped pecans if desired. | Mike’s dad just went gluten-free, so I have searched and searched for a dessert recipe that tastes as good as gluten-full. When I was at my friend’s baby shower, a friend of hers made this cake. Delicious! If you ever need a good gluten-free recipe, this would be a good go-to!
43: Ingredients: 4 cups sliced peeled tart apples 2 cups blueberries (fresh or frozen) 2 tablespoons brown sugar 1 cup whole wheat flour, divided 3/4 cup sucanat or rapadura 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 egg, beaten 1/2 cup butter, melted Directions: Place apples in a greased 11-in. x 7-in. baking dish. Top with blueberries. Mix brown sugar and 2 tablespoons flour; sprinkle over fruit. Combine sugar, baking powder, salt, cinnamon, nutmeg and remaining flour. Stir in egg with a fork until mixture is crumbly. Sprinkle over fruit; drizzle with butter. Bake at 350 for 55-60 minutes or until apples are tender. Serve warm with ice cream or fresh whipped cream. | Apple Blueberry Crisp
44: Kevin's Favorite From-Scratch Brownies | 2 eggs 1 cup sugar 1/2 cup (1 stick) butter, softened 1 cup chopped nuts (optional) 6 tablespoons cocoa powder (do yourself a favor and get a high-quality one) Rounded 1/2 cup flour 1 teaspoon vanilla 1/4 teaspoon salt 1. Line 8 x 8 x 2 inch pan with foil and spray with Pam. Combine ingredients and mix just until combined. Pour into the prepared pan. 2. Bake at 350 for about 15 min to 20 min. or until the top is firm, but still soft inside and jiggles slightly. Let cool for 10 min. 3. Turn pan over on a large piece of wax paper. Let cool, then cut and pull apart. If you try to pull them apart before they have cooled from hot to warm, they will fall apart. | Making these brownies for the first time preceded a long boycott of boxed brownie mixes. I always double it and bake it in my 9x9 brownie pan. If you do multiply the recipe, you should cook it at a lower temperature, say 325 degrees, and cook for considerably longer.
45: t | Protein Bars | 2 cups almonds 1/4 cup flax seeds 1/2 cup dried prunes, dates or raisins (I used raisins) 1/2 cup shredded coconut (unsweetened) 1/2 cup unsalted peanut butter or almond butter 1/2 teaspoon sea salt 1/2 cup coconut oil (melted) 1 Tbsp maple syrup or honey (I used honey) 2-3 teaspoons vanilla extract dark chocolate (optional) Place almonds, flax seeds, dried fruit, shredded coconut, almond/peanut butter and salt in a food processor. Pulse briefly for about 10 seconds.In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil from stove, stir sweeteners and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8 x 8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens. In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve. Makes about 12-15 bars. Store in refrigerator or freeze for later enjoyment!