Meat balls
1 pound ground turkey (you can use beef if you want)
1 egg
1/4 cup panko (or bread crumbs)
1 tsp each cumin, coriander, cinnamon, salt
2 tbsp chopped fresh parsley
Mix all ingredient together and form small meat balls and saute on high in a frying pan until cooked through
1 cup frozen peas
1 bottle prepared Korma sauce (I use VH)
Stir in peas and sauce with cooked meat balls and saute until heated through. Serve over basmati rice with Naan.
Monday, November 1, 2010
Thai Corn and Shrimp Chowder
This recipe is from the Best of Bridge cookbook, Bravo. I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.
1 tbsp butter
1 medium onion, peeled and finely chopped
1 small potato peeled and diced
1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped
1/2 tsp Thai red curry paste
2 cups corn kernels, frozen or fresh
2 cups chicken stock
1 can coconut milk (14oz)
1 tsp packed brown sugar
1/4 tsp salt
24 medium shrimp, peeled, deveined
1 tbsp chopped fresh cilantro
1 tbsp lime juice
In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato and saute for 5-7 mins. Add curry paste and stir for 15 seconds. Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil. Reduce heat and simmer for 15 mins. Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins. Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.
When it has foamed, stir in the onion, pepper and potato and saute for 5-7 mins. Add curry paste and stir for 15 seconds. Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil. Reduce heat and simmer for 15 mins. Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins. Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.
Garnish with a few cilantro leaves in each bowl.
Classic French Bread
A friend of mine gave me this recipe. It is so easy to make and tastes great too! I have half of the dough for 1 loaf of bread with soup and the other half another day for pizza crust.
5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water
Combine all ingredients in a mixing bowl. Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed). Sough will be "shaggy". Let it rest uncovered for 5 mins. Oil hands and stretch and fold 4 times. 1. Top over 2. Right side over 3. Left side over 4 Bottom over. Turn it over and place a bowl over the dough and let it rest for 10 mins. Repeat stretching process 3 more times with 10 minutes between. Dough should feel smooth and springy (you may still see little bits of yeast, that is ok). Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.
On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge. Lightly oil your work space (counter). Divide dough into equal parts for rolls or loaves and shape. To shape into loaves, roll it like you are rolling a sleeping bag.
Lightly flour your counter where your dough is going to rise or proof. If you are using a metal pan, you can flour the pan and let the dough proof on it. Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour. Remove plastic wrap and let it proof for 45-60 mins. Preheat oven to 550 F or as high as it will go. When the dough is ready to bake turn the oven down to 450. Take a sharp knife and slash the loaves or rolls to allow the gas to escape. Slide your loaves or rolls into the oven. Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)
5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water
Combine all ingredients in a mixing bowl. Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed). Sough will be "shaggy". Let it rest uncovered for 5 mins. Oil hands and stretch and fold 4 times. 1. Top over 2. Right side over 3. Left side over 4 Bottom over. Turn it over and place a bowl over the dough and let it rest for 10 mins. Repeat stretching process 3 more times with 10 minutes between. Dough should feel smooth and springy (you may still see little bits of yeast, that is ok). Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.
On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge. Lightly oil your work space (counter). Divide dough into equal parts for rolls or loaves and shape. To shape into loaves, roll it like you are rolling a sleeping bag.
Lightly flour your counter where your dough is going to rise or proof. If you are using a metal pan, you can flour the pan and let the dough proof on it. Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour. Remove plastic wrap and let it proof for 45-60 mins. Preheat oven to 550 F or as high as it will go. When the dough is ready to bake turn the oven down to 450. Take a sharp knife and slash the loaves or rolls to allow the gas to escape. Slide your loaves or rolls into the oven. Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)
Saturday, June 26, 2010
Couscous salad with black beans, mushrooms and corn
2 tbsp extra virgin olive oil
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced
In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).
Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)
Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.
Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.
Recipe found in the "Everyday Food" Magazine
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced
In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).
Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)
Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.
Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.
Recipe found in the "Everyday Food" Magazine
Confetti Quinoa Salad
Ingredients:
2 cups 25%-less-sodium chicken broth
1 cup quinoa, uncooked
1 cup cooked fresh corn
1 each green, yellow and red pepper, chopped
1/3 cup Kraft Signature Mandarin Orange with Sesame Dressing
1/4 cup Back to Nature Sea Salt Roasted Almonds, coarsely chopped
How to:
Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low 15 min. or until liquid is absorbed. Spoon into large bowl; cool.
Add all remaining ingredients except nuts; mix lightly.
Top with nuts.
Nutrition information:
Makes 8 servings, 3/4 cup (175 mL) each
Recipe from What's Cooking.com
Monday, June 7, 2010
Chicken/Turkey-Patty Pockets
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 tablespoon minced garlic (I used 1 large clove fresh garlic)
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
Pita pockets, for serving
Lettuce, sliced tomatoes and cucumbers, for serving
Minted yogurt sauce (optional, below), for serving
FOR THE MINTED YOGURT SAUCE
1 cup plain yogurt
2 tablespoons chopped fresh mint leaves (I substituted cilantro for mint because I did not have any, it was great too!)
1 tablespoon fresh lime juice
Coarse salt and ground pepper
Directions
1.Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.
2.Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and minted yogurt sauce if desired.
3.Make the minted yogurt sauce: In a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. Season with coarse salt and ground pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.
From Everyday Food, April 2010
Saturday, May 29, 2010
Poppy Seed Squares
There is a German Bakery in our area that makes the most amazing poppy seed squares. They are a favorite of ours. I used to work around the corner from the bakery and as a treat, I would bring them home. Now that I no longer work there, we don't have them very often because it is about a 45 minutes drive away. So I decided to see if I could make them. I took a number of different recipes and combine them to make something that is fairly close.
Filling:
1 12 1/2-ounce can poppy seed filling for cakes, pastries and desserts
4 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1 large egg white
Top & Bottom:
2 cups all purpose flour
1/2 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1/4 cup sour cream
Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.
Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.
Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere.
Bake until crust is golden, about 35 minutes. Cool in pan on rack.
Top with an icing glaze. I used 2 Cups powdered sugar, 1/2 tsp vanilla (you could use lemon too for a different flavor), 1/8 Cup milk (more if you want it a little thinner). Mix together and pour over slightly warm squares. Cut into squares and serve.
Bulk of the recipe found at www.epicurious.com
Filling:
1 12 1/2-ounce can poppy seed filling for cakes, pastries and desserts
4 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1 large egg white
Top & Bottom:
2 cups all purpose flour
1/2 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1/4 cup sour cream
Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.
Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.
Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere.
Bake until crust is golden, about 35 minutes. Cool in pan on rack.
Top with an icing glaze. I used 2 Cups powdered sugar, 1/2 tsp vanilla (you could use lemon too for a different flavor), 1/8 Cup milk (more if you want it a little thinner). Mix together and pour over slightly warm squares. Cut into squares and serve.
Bulk of the recipe found at www.epicurious.com
Wednesday, May 26, 2010
Grilled Balsamic Chicken
1 whole chicken, cut into pieces
MARINADE
1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked pepper
1/3 cup chopped green onion
Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.
Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)
Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.
***I used chicken breast, not whole chicken***
Recipe Found on the Kitchen Parade Website.
MARINADE
1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked pepper
1/3 cup chopped green onion
Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.
Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)
Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.
***I used chicken breast, not whole chicken***
Recipe Found on the Kitchen Parade Website.
Quinoa & Black Bean Salad
The flavor is really fresh and I think it would be a real crowd pleaser. I am going to take this to the next BBQ we go to. I did not have the jalepeno, so I did not include it the first time I made this, but I will definately try it next time.
3 cups water
1-1/2 cups quinoa
2 teaspoons table salt
1/4 cup olive oil
1/4 cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1-1/4 teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1-1/2 cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
1/2 red onion, chopped
2 jalapeño peppers, minced
2 cups cilantro (about 1 bunch), chopped
Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.
Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.
Makes 8 cups
NUTRITION ESTIMATE Per Half Cup Serving: 153 Cal; 5g Protein; 5g Tot Fat; 1g Sat Fat; 23g Carb; 4g Fiber; 449mg Sodium; 0mg Cholesterol; Weight Watchers 3 points
Recipe found on the Kitchen Parade Website.
Monday, May 24, 2010
Turkey Chipotle Meat Loaf
Here is a recipe that I made last week. It was really a 'throw it into a bowl' sort of thing, but here are some rough measurements. Adjust to your taste.
2 pounds ground turkey (you can use beef too)
1 egg
3/4 cup bread crumbs
1 packgage dried onion soup mix
1/3 cup BBQ sauce
2 cloves garlic
salt and pepper to taste
1-2 tsp ground chipotle chilli pepper spice (you can also add drained, chopped chipotle chilli's from a jar)
Mix all ingredients together (I use my kitchenaid mixer so I don't have to get my hands messy). Place in greased loaf pan and cover with foil.
Top with:
1/4 cup BBQ sauce
Bake at 375, covered for 45 mins. Remove foil and bake for 10 more minutes, topping with more BBQ sauce if necessary. Let stand for 5-10 minutes, flip out of loaf pan and serve.
2 pounds ground turkey (you can use beef too)
1 egg
3/4 cup bread crumbs
1 packgage dried onion soup mix
1/3 cup BBQ sauce
2 cloves garlic
salt and pepper to taste
1-2 tsp ground chipotle chilli pepper spice (you can also add drained, chopped chipotle chilli's from a jar)
Mix all ingredients together (I use my kitchenaid mixer so I don't have to get my hands messy). Place in greased loaf pan and cover with foil.
Top with:
1/4 cup BBQ sauce
Bake at 375, covered for 45 mins. Remove foil and bake for 10 more minutes, topping with more BBQ sauce if necessary. Let stand for 5-10 minutes, flip out of loaf pan and serve.
Spice Rub for Meat
Ingredients:
4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions:
1.In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
2.To use: coat meat in mixture, and then grill as desired.
Found at Allrecipes.com
4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions:
1.In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
2.To use: coat meat in mixture, and then grill as desired.
Found at Allrecipes.com
Friday, January 1, 2010
Overnight Raspberry French Toast
I got this recipe from the new Best Of Bridge Bravo. I made it this morning and it was great. Because I did not have enough for thought to make it last night, I dipped the bread cubes in the liquid and then added them to the pan, this way I new they were absorbed; still worked really well
8 slices white Bread, cubed
1 package (8 oz) of cream cheese, cubed
1 c. fresh or frozen raspberries
1/2 c. sliced and toasted almonds
8 eggs
1/2 c. sugar (divided)
1 c. half and half (10%) cream
1 t. cinnamon
Grease a large 9 x 13 pan and scatter about 2/3’s of the bread on the bottom. Layer on evenly the raspberries, almonds and cream cheese and finish with the remainder of the bread.
In a large bowl, whisk together the eggs, 1/2 of the sugar,cream and cinnamon and then carefully and evenly pour over the bread. Sprinkle the other half of sugar and a bit more cinnamon in the top.
Cover with foil and refrigerate overnight.
When you’re ready to bake it, preheat the oven to 350 and bake, with the foil on, for about 30 minutes. Then remove the foil and bake for about another 30 minutes.
Serve with maple syrup.
8 slices white Bread, cubed
1 package (8 oz) of cream cheese, cubed
1 c. fresh or frozen raspberries
1/2 c. sliced and toasted almonds
8 eggs
1/2 c. sugar (divided)
1 c. half and half (10%) cream
1 t. cinnamon
Grease a large 9 x 13 pan and scatter about 2/3’s of the bread on the bottom. Layer on evenly the raspberries, almonds and cream cheese and finish with the remainder of the bread.
In a large bowl, whisk together the eggs, 1/2 of the sugar,cream and cinnamon and then carefully and evenly pour over the bread. Sprinkle the other half of sugar and a bit more cinnamon in the top.
Cover with foil and refrigerate overnight.
When you’re ready to bake it, preheat the oven to 350 and bake, with the foil on, for about 30 minutes. Then remove the foil and bake for about another 30 minutes.
Serve with maple syrup.
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