Time for Stew-Dijon chicken Stew with Potatoes and Kale

Everyone in other parts of the country think us Minnesotans must hunker down and stay in all winter long.  Not true.  We have some wonderful crisp beautiful days in during the winter.  Yesterday was not one of them.  It was damp and rainy/icy all day.  It was a good day for a stew.

Before I found "America's Test Kitchen," there was "Cooking Light's Annual Recipes".  These are great cookbooks that have a huge variety of recipes from typical American fair like chili to unusual, but tasty things like Peach Souffle or Tempeh Ratatouille.  They also have mini "classes" that help you understand why certain steps or ingredients are needed.  I have 5 of their cookbooks, my first was 2002.  I highly recommend them.  Check out the cookbook section at Half Price Books.  If you pick one up, let me know.  If I have that one, I'll pass on the recipes I've tried.

This recipe is from 2007.  The mini class was on stews. Some of the tips they talked about are basic and simple, but as a whole they add a lot.  Saute the aromatics such as leeks and garlic.  The brown caramelization will add a lot of flavor.  Dredging in flour adds a tasty crust to outside of the meat, while the flour helps build a roux for a thick sauce.  This goes hand in hand with searing the meat.  You want to add flavor, but not cook the meat at this time.  The brown bits in the bottom of the pan are delicious, but make sure they don't burn.  You'll deglaze the pan with wine or broth.  Also, I highly recommend investing in a good Dutch oven if you haven't all ready.  I love mine and us it all the time.

Have you cooked with leeks before?  They grow up from the ground and have many layers.  These layers trap dirt.  Here is an easy way to clean them.  Cut off the green parts and discard. Take the remaining stalk and halve it lengthwise.  Halve it again.  Then cut them in slices.  float the slices in cool water.  Swish around to clean.  Let then sit and let the grit settle to the bottom of the bowl.  Gently scoop out the slices and dry on paper towel.

I was surprised that the dijon in the recipe added so much flavor.  Make sure to use it.  Philly doesn't like mustard and I don't think he knew it was in there.  They recommend white potatoes (not bakers).  These are waxier and will hold up.  I couldn't find white potatoes, so you could substitute red.  It calls for thighs and breasts.  I'd probably just use breasts next time.  When you brown your meat, do it in batches.  You want there to be room to brown and not steam,  Serve this with some hearty bread and you have yourself a delicious dinner.  This is one of those meals that is even better the next day.  It also freezes great.  So, you can have a quick weeknight meal.  It makes 6 1 1/2 cup servings.

Dijon Chicken Stew with Potatoes and Kale

4 tsp olive oil, divided (I used more)
2 cups sliced leeks
4 cloves garlic, minced
1/3 c flour
1 lb skinless boneless chicken thighs, cut into bite-sized pieces
1/2 lb skinless, boneless chicken breast, cut into bite-sized pieces
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 c dry white wine
3 c fat-free, less sodium chicken broth, divided
1 T flour
1 1/2 c water 2 T Dijon mustard
2 c (1/2 inch) cubed, peeled white potato (about 1 lb)
8 cups loosely packed torn kale
crushed red pepper (optional)

1.  Heat 1 tsp olive oil in Dutch over over medium-high heat.  Add leek, saute 6 minutes or until tender and golden brown.  Add garlic, saute 1 minute (don't burn).  Remove and place in a large bowl.
2.  Place 1/3 cup flour in a shallow bowl.  Dredge chicken and shake off excess.  Heat remaining olive oil at medium high heat.  Add half of the chicken mixture, sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Cook 6 minutes, browning on all sides.  Remove and put in bowl with leeks.  Repeat with remaining chicken, 1/8 tsp salt and 1/8 tsp pepper. .  (add more oil if needed).  Remove.
3.  Add wine to pan and deglaze.  Combine 1 c of broth with 1 T flour.  Whisk until smooth.  Add broth mixture and remaining 2 cup of broth, water and mustard to pan.  Bring to a boil  Add chicken mixture, remaining 1/4 tsp salt and 1/4 tsp pepper.  Cover, reduce heat and simmer 30 minutes.
4.  Stir in potatoes.  Cover and simmer 20-30 minutes.
5.  Stir in kale.  Cover and simmer 10 minutes.
6.  Serve.  Garnish with red pepper flakes if desired.

I forgot about this one...Yummy Pork Chops

I'm helping out and going into work a little later today.  It is snowy and cold, the perfect time to blog, but what to blog about????  I wanted to post a new recipe last Sunday.  I tried "Quick and Elegant Chicken" from my old Dayton's Potluck cookbook.  I guess it was quick, but way far from elegant.  It was gross and that is putting it mildly.  You would think if you took chicken breast and cooked it in a bunch of fattening things and added almonds it would be delicious.  Well, I was wrong.  Live and learn.  I have X'd it in my cookbook and added "yuck".

That cookbook does have a lot of good recipes that both my mom and I have tried.  Most of these don't require a lot of fuss and use common ingredients.  I was paging through and ran across a recipe I haven't made for awhile.  As a matter of fact, I think I'm going to make it this weekend.  I find that I use the word yum or yummy in a lot of my posts.    However this one is actually called "Yummy Pork Chops".

I learned a trick from "America's Test Kitchen" to keeping your pork chops flat while they cook.  Before you cook them, take a knife and make a couple of shallow slices along the curved side (the one with the rim of fat).  These slices should be perpendicular to the slices of the pork chop.  It works every time.

Yummy Pork Chops

3/4 to 1 T dried sage
1 tsp salt (don't need, but if you do use this, use low salt soup)
Dash of pepper
4-6 pork chops
vegetable oil
2 medium onions, sliced
10 3/4 oz can condensed potato soup + ~ 1/2 can of water
1 C sour cream (sour lean or light sour cream works just fine)
Chopped fresh parsley (optional)

In a small bowl, combine sage, pepper and salt (if using).  Rub mixture into chops.  In a a large skillet, brown the chops lightly in a small amount of oil.  Drain.  Add onions and soup.  cover and simmer 30 minutes (longer if you are using thick chops).  Spoon sour cream over chops.  Simmer uncovered 8-10 minutes or until chops are very tender.  Sprinkle with parsley.

A really good lasagna

I know a lot of people probably already have a great lasagna recipe.  I know it isn't rocket science, but mine has never been one to write home about.  So, when Philly wanted lasagna for his birthday dinner this year, I decided I'd better find a new recipe.  My "go to" cookbooks are "America's Test Kitchen" and "Cook's Country".   This recipe is found in both of them.  I used that recipe for my base, but modified it a bit.  I'm just going to post my modified version.  One of the things I noticed was that ricotta came in 15 oz package.  Not quite 2 cups.  So, I just added a bit of cottage cheese.

I also want to add that Philly requested a meat sauce that included sausage.  Now I hate sausage and I hate sausage in Italian food.  Well, for his birthday, I made the sacrifice.  I thought I'll just eat a little.  I used a pound of spicy Italian sausage from Cub (found in meat dept., without casings).  I made sure I broke it up into small pieces during the cooking process. I thought I could tolerate it better that way.  Well, I'm telling you, this recipe was delicious.  Now, was the heavy cream in the sauce or was it the 4+ cups of the cheese that mellowed the sausage flavor?  I don't know, but I loved it.  As far as Philly is concerned, the more cheese the better.

This was my first time using the no boil lasagna noodles.  I'm not sure if you can use those and make this recipe the night before????  This time I made my sauce the night before and then just assembled the lasagna the night of.  It would be worth a try to make it all the night before.  The no boil noodles are a little bit more expensive.  I might even try it with regular noodles, but not boil those.  Sounds like we'll be eating a lot of lasagna in our future.

We'll call this one....

Philly's Meat Lasagna

Sauce
1 T olive oil
1 onion minced
6 cloves of garlic, minced
1 lb of spicy Italian sausage, without casings
1/2 tsp salt
1/2 tsp pepper
1/4 c heavy cream
1 (28 oz.) can tomato puree
1 (28 oz.) can diced tomatoes
some Italian seasoning

Layers
2 c. whole-milk or part-skim milk ricotta cheese
+ a little cottage cheese (a couple of oz)
1 1/4 c. grated Parmesan cheese
~1/2 T dried basil
1 large egg lightly beaten
1/2 tsp salt
1/2 tsp pepper
2 pkgs no boil lasagna noodles.
4 c shredded mozzarella cheese

1. Adjust oven rack to the middle position and preheat the oven to 375 degrees.

2.  For the sauce-  Heat the oil in a Dutch oven over medium heat.  Add the onion and cook, stirring occasionally, until softened, but not browned, about 2 minutes.  Add the garlic and cook until fragrant, about 30 seconds (careful not to burn).  Add the ground meat, salt and pepper; cook, breaking up the meat into little pieces.  Cook until it loses its raw color but has not browned.  Temper the cream and then add to the meat; bring to a simmer and cook, stirring occasionally, until the liquid evaporates and only the fat remains, about 4 minutes.  Add the tomato puree, diced tomatoes and Italian seasoning; bring to a slow simmer and cook until the flavors are blended, about 3 minutes.  Set aside.

3.  Cheese mixture: Mix the ricotta and cottage cheeses, 1 c of the Parmesan, basil, egg, salt and pepper together.  Set aside.

4. Assembly:  Smear the entire bottom of a 13" x 9" baking dish with 1/4+ of the meat sauce (avoiding large chunks of meat).  Arrange a layer of noodles over the sauce.  Break some of them to fill in the ends.  Drop 3 T of the cheese on each full noodle and some more on the broken noodles.  Smear the cheese over the noodle layer.  Sprinkle with 1 c of the mozzarella.  Spoon 1 1/2 c of the meat sauce evenly over the cheese.  Repeat the layering of the noodles, ricotta mixture, mozzarella and sauce twice more.  Top these layers with another layer of noodles.  spread the remaining sauce over these.  Sprinkle with the remaining mozzarella and the the remaining 1/4 c Parmesan.

5.  Lightly spray a large sheet of aluminum foil with vegetable oil spray and cover the lasagna.  Bake for 15 minutes, then remove the foil.  Return the lasagna to the oven and continue to bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes longer.  Cooking time will be longer if the lasagna has been refrigerated.   Let stand 10 minutes before serving.

Baked Potato and Bacon Soup

There is no denying it... winter has arrived in Minnesota.  That makes it a perfect time to make some soups.  Philly is not much for soup for dinner, but this is a hearty soup that filled him right up.  All I had to say was "bacon".  The bacon on cheese are added on top just like a baked potato.  This is the way I like bacon in a soup, crisp.

I have to say 7 slices of bacon is not enough for the 18-1 cup servings this makes.  However, you don't want to start with too many more or your soup will be greasy.  I just made extra bacon separately.  I have a tendency to burn bacon when I cook it on the stove.  Since you are going to crumble it in the end.  I find it is easier to cook bacon if I slice it into 1/4 inch pieces first.  For my extra bacon, I learned a trick from my friend Gabe and I haven't burned it since.  (see the note at the end of the post).

Yep, this makes 18-1 cup servings.  Well, we have a household of two people.  So,  I'm freezing some of it.  I have a feeling it won't freeze well and it will separate, but I gave it a try.  I will update with a comment after I have tried the batch that I froze.

Also, the recipe calls for partially mashing the potatoes after they are baked.  The skin on a baked potato is quite tough and I didn't think this would work.  So, I cubed my cooked potatoes.  I thought the partially mashed potatoes might thicken the soup.  But even after cubing they didn't mash very well.  I decided to use my immersion blender to thicken the broth.  Be careful you don't splatter on your self.   Also, just use the blender just a little or you will not get many potato chunks.

Note: you can bake the potatoes ahead of time.


Baked Potato and Bacon Soup 

5 lb baking potatoes
7 slices of bacon
4 1/2 c. chopped onion
1 tsp salt
5 garlic cloves, minced
1 bay leaf
7 1/2 c 1% low fat milk
3/4 tsp black pepper
3 c fat free less sodium chicken broth
1/3 c. chopped fresh parsley (optional)
1 1/4 c sliced green onions
1 1/4 c finely shredded cheddar cheese

1.  Preheat oven to 400 degrees
2. Pierce the potatoes with a fork, bake at 400 degrees for 1 hour or until tender.  Cool slightly.  Partially mash potatoes, including skins and set aside. (Or see note above)
3.  Cook bacon in a Dutch oven over medium heat until crisp.  Remove bacon and crumble (or see note above).  Add onion to bacon drippings, saute 5 minutes.  Add salt garlic and bay leaf, saute 2 minutes.  Add potatoes milk, pepper and broth, bring to a boil. Reduce heat and simmer 10 minutes.  Can use immersion blender at this point.  Stir in parsley, if desired.   Top the individual servings with bacon, green onions and cheese.

Easy Baked Bacon

Preheat your oven to 400 degrees.  Place an oven safe cooling rack in a jelly roll pan.  Lay your bacon slices on rack.  Top with another rack.  Depending on thickness of bacon.  Bake approximately 15-20 minutes or until desired crispness.

Easy Turkey Dinner and Fabulous Carrot Cake

This is going to be a 2-fer.   I've made this turkey a few times.  It is so easy that I feel guilty posting it.  So, I'm going to throw in a "bonus" dessert recipe that I have heard rave reviews about.

This turkey is for those of us who aren't going to roast and entire turkey for two people.  This is delicious, but don't think yummy traditional Thanksgiving turkey. The skin will not brown in the crock pot.  there is a thin "sauce" with it, but not a gravy.  However,  it gives you the yummy real turkey for dinner with real turkey leftovers for sandwiches.

Crockpot Turkey

1 frozen turkey breast (not too big, or it won't fit in your crockpot)
1 can of beer
1 stick unsalted butter
1 pkg dry Lipton Onion Soup mix

Thaw the turkey.  Rinse and blot dry.  Place in your crock pot.  Add the remaining ingrediants and cook on low 8+ hours.

There you have it!  Couldn't be easier and it is really delicious.

The carrot cake recipe comes from a co-worker who is a wonderful cook (thanks Maribeth).  She brought it to a company picnic and it was gobbled up.  The recipe got passed around and I plan on making it for my family this Thanksgiving.  I'll post a comment on it's success.

Fabulous Carrot Cake

Cake
1 1/2 c cooking oil
2 c sugar
3 eggs
2 c finely grated carrots
3/4 c pureed crushed pineapple
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
dash of cloves
dash of nutmeg
1 c chopped nuts (walnuts or pecans)
1 c golden raisins (optional)

Cream together oil, sugar and eggs.  Add carrots, pineapple and vanilla.  Sift dry ingredients together and whisk to blend.  Add dry mixture to creamed carrot mixture.  Fold in nuts and raisins.  Pour into a sprayed 9x13 inch pan (or a 12x16 inch jelly roll pan).  Bake at 350 degrees for 30-40 minutes or until golden brown and toothpick comes out clean (20-25 min. for jelly roll pan). Cool.

Frosting
1 pkg cream cheese (cold)
5 T butter (room temp)
1 tsp vanilla
2-2 1/2 c powdered sugar

Beat cream cheese and butter until blended (it will be stiff because of the cold cream cheese, but this will make a velvety creamy frosting).  Blend in vanilla and powdered sugar.  This can also be used as a filling between layered cakes.  Cake can them be sprinkled with nuts.

Have a great Thanksgiving everyone and Happy Cooking!

Another delicious salad - Crunchy Curried Chicken Salad

Well it feels like soup weather outside, but I promised you another salad satisfying enough for a meal and here it is.  Bonus, it is quick and easy.  It is from Pampered chef's "29 Minutes to Dinner" Volume 2.  I couldn't find mango chutney (apparently cub has it, but not sure where).  So, I used peach jelly, but I bet it would be even better with the mango chutney.  Toasting of the nuts, coconut flakes and curry add a deep nutty flavor.  Did you know you can do the nuts and coconut in the microwave?  Be careful to watch them or they will burn.  I would toast up more nuts the next time.  They are too good.  I think yellow curry can go a long way.  So,  I only used 1/2 T of the curry powder. 

The chicken is made ahead of time.  I've posted my fast easy way to cook chicken before.  It is a no mess way to make chicken for a variety of things.  The liquid just depends on what you are using for.  I either use chicken stock, white wine or Paul Newman's Lime vinaigrette dressing.  Place the breast and liquid (just a small amount will do to keep the chicken moist, no need to cover the breasts with liquid) plus salt and pepper in a covered oven safe dish.  Cook at 450 degrees for 20-30 minutes, depending on the size of your breasts.  This method doesn't brown the chicken, but it keeps it moist and add a boost of flavor with the liquid.  I only used 2 breasts in this recipe.  So, we would have more dressing.  Also, the recipe calls for reserving 1/4 c of the dressing to top the salad.  I found that unnecessary and just used it all when I added the chicken and onions.

Now onto the salad.

Crunchy Curried Chicken Salad

1/2 c. whole cashews
1/2 c. sweetened flaked coconut
1 T curry powder (I halved it)
2 T mango chutney
1/2 c plain yogurt
3 cooked boneless, skinless chicken breast (about 3 c.)-I only used 2 breasts
2-3 green onions with tops, sliced
1 large Granny Smith apple, sliced
couple Tbls of lemon juice (optional)
4 c. of greens

1. Toast the nuts either on the stovetop or in the microwave.  Micorwarve, uncovered, on high 1-2 minutes, stirring EVERY 30 secs, until fragrant.  Remove and cool.  Toast the coconut flakes in the microwave uncovered on high 1 minute stirring EVERY 20 sec. until deep golden brown.  Remove and cool.  Place curry in a small skillet and cook over medium heat 1-2 minutes or until fragrant. Cool.

2. In a bowl, combine chutney and cooled curry powder.  Add yogurt, sitr until smooth.  Reserve 1/4 of this mixutre for top of each salad if you want.  I used it all at once.

3.  Dice the cooked chicken into 1 inch pieces.  Add to the yogurt mixture and stir.

4.  Thinly slice the green onions and apple.  I tossed the apple with a bit of lemon juice to prevent browning.  Mix these with your greens.  Plate the greens, onions and apple.  Top with the yogurt and chicken mixture.  Sprinkle with the nuts and coconut.  Enjoy!

I'm back-Pecan Crusted Chicken Cutlets

Phew, it's been awhile since my last post. It is getting chilly again.  I'm ready for months good cooking.  I plan on posting new recipes each week.  So, keep checking back.  I've been on a salad kick lately.  I have a couple of quick salads which are satisfying enough to make a meal.  

My "comeback" post is an easy one. It is a combination of recipes from "The Cook's Country" cookbook, 2008 and from Pampered Chef "29 Minutes to Dinner" 2007.   At dinner the first night, I served the pecan-crusted chicken cutlets from Cook's Country with roasted potatoes.  The chicken was definitely a "dressed up" cutlet, but it was lacking something by itself.  The next day, I used the chicken on top of an easy salad made of arugula, blueberries, farmer's cheese and a  homemade sweet mustard dressing.  The dressing is from Pampered Chef and would also be good to use as a dipping sauce.   

As with all of Cook's Country recipes, they come with various tips to make it them best they can be.   The pecan breading is heavy and it needs a thick "glue" to keep it adhere to the chicken.  The egg/mustard mixture works as the glue and a mini-marinade.  The nuts can burn easily.  So, you mix them with bread crumbs to keep a crusty batter, but keep the nutty flavor.  Be careful, if they brown too fast, turn down the heat.

Pecan-Crusted Chicken Cutlets

2 large eggs

4 tsp Dijon mustard

3 garlic cloves, minced

2 tsp dried tarragon

salt and pepper

8 thin-cut boneless, skinless chicken cutlets

2 C pecans

2 slices hearty white bread (~1/4-1/3 c. bread crumbs)

4 tsp cornstarch

1 T dark brown sugar

1/8 tsp ground cinnamon

1 c vegetable oil.

1. Turn oven on to 200 degrees.  Place a wire rack and rimmed baking sheet in the oven to keep the finished cutlets warm.

2. Whisk the eggs, mustard, garlic, tarragon, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl.  Add the chicken, coat well, cover with plastic and refrigerate until needed.

3. Prepare nut mixture.  Pulse pecans in food processor until finely chopped, with some pebble-sized pieces (NOT a paste!).  Transfer to a shallow rimmed dish.  Tear the bread into large pieces.  Pulse in food processor until finely ground.  Add the breadcrumbs to the nuts and stir in the cornstarch, brown sugar, cinnamon, 1/2 tsp pepper and 1/4 tsp salt.

4.  Bread the cutlets, working at one at a time.  Remove the cutlets from the egg mixture, letting the excess drip back into the bowl. Thoroughly coat the chicken with the nut mixture, pressing on the coating to help it adhere, and transfer to a large plate.

5.  Heat 1/2 c. of the oil in a large nonstick skillet over medium-high heat until shimmering.  Place 4 cutlets. in the skillet and cook until golden brown on both sides, 3-4 minutes per side.  Remember to lower the heat if the nuts begin to burn.  Transfer the chicken to the rack in the oven to keep warm.  Discard the oil and solids from the skillet and repeat with the remaining 1/2 c. oil and cutlets.  Season with salt and pepper.

Sweet Mustard Dressing

1/4 c. peach preserves

2 T Dijon mustard

1 tsp cider vinegar

1/4 tsp salt

1/4 tsp pepper

1 garlic clove, minced

2 T vegetable oil

Whisk all ingredients together.

Enjoy!  See ya next weekend when I have a couple more delicious, easy salads that even qualify as dinner to Philly.

.

Chicken Canzanese-yum!

Here is a another yummy meal with the help of America's Test Kitchen.  It is from their Italian classics and it is a delicious variation from boring chicken.    It calls for chicken thighs which will remain juicy after the cooking, but I might try chicken breasts next time.  The prosciutto is salty.  So, there is no need to salt the chicken.  Here is a helpful hint.  A pan removed from the oven and place on the stove will have a very hot handle.  I tested it and I should know.  So, immediately after you pull the skillet from the oven, wrap a towel around the handle or place a handle cover on it.  This is a very rich dinner, so serve it with something with a mild flavor.  I served it with parmesan polenta and parmesan toast.

Chicken Canzanese

1 T olive oil (divided)
2 oz prosciutto (1/4 inch thick) cut into 1/4 inch cubes (can use thick cut bacon
4 medium garlic cloves, sliced thin lengthwise
8 bone in, skin-on chicken thighs, trimmed of excess fat and skin
ground black pepper
2 tsp flour
2 c dry white wine
1 c low sodium chicken broth
4 whole cloves
1 (4 inch) sprig of fresh rosemary, leaves removed and minced fine (about 1/2 tsp), stem reserved
12 whole fresh sage leaves
2 bay leaves
1/4 or 1/2 tsp red pepper flakes
1 T juice from 1 lemon
2 T unsalted butter
salt if needed

Heat oven to 325 degrees.  Heat 1 tsp oil in 12 inch ovensafe skillet over medium heat. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes.  Add garlic slices and cook, stirring frequently until brown,  be careful not to burn it.  Remove garlic and prosciutto and reserve.  Do not rinse pan.

Increase heat to medium high.  Add remaining 2 tsp of oil and heat.  Pat chicken dry with paper towels and season with ground black pepper.  Add chicken, skin side down and cook with out moving until well browned, 5-8 minutes.  Turn the chicken and brown the other side.  Transfer chicken to large plate.

Remove all but 2 T fat from the pan.  Sprinkle flour over fat and cook, stirring constantly for 1 minutes.  Slowly add wine and broth, bring to simmer, scraping bottom of pan to loosen brown bits.  Cook until liquid is slightly reduced, about 3 minutes.  Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes and reserved prosciutto and garlic.  Nestle chicken into liquid, skin side up (skin should be above surface of liquid) and bake, uncovered until meat offers no resistance when poked with fork but is not falling off bones.  about 1 hour 15 minutes. (check chicken after 15 minutes, broth should be barely bubbling .  If bubbling vigorously, reduce oven temp to 300 degrees).

Remove from oven and transfer chicken to serving platter and tent with foil.  Remove and discard sage leaves, rosemary stem, cloves, and bay leaves.  Place skillet over high heat and bring sauce to boil. Cook until sauce is reduce to 1 1/4 c. 2-5 minutes  Off heat, stir in minced rosemary, lemon juice and butter.  Season to taste with salt and pepper pour sauce around chicken and serve.

Chicken Saltimbocca Roll-Ups with Mushroom and White Bean Ragout

Here are two recipes that got thumbs up from Philly.  Again, they are from "Rachael Ray 365 No Repeats" from 2005.   I didn't have prosciutto on hand and used bacon.  It added great flavor, but was not brown like normal bacon.  I had it in the oven for quite some time to make sure it was done.  Now the beans....when they were done, they were not pretty.  It was a tan boring looking side dish.  What a surprise!  They were really good!  Super easy with many ingredients you have in your pantry.  She used crimini mushrooms, but I had canned mushrooms on hand.


Turkey Saltimbocca Roll-Ups

12 chicken cutlets
6 slices of prosciutto, cut in half
12 whole fresh sage leaves + 2 T finely chopped sage
4 T extra-virgin olive oil + more for drizzle
Salt and pepper
2 tsp poultry seasoning or other  
toothpicks
1 1/2 c. chicken stock
2 T unsalted butter
2 T flour

Heat oven to 400 degrees.  Using a meat mallet, pound the cutlets into 1/8 inch thickness.  Top each cutlet with a half slice of prosciutto and a whole sage leaf.  Roll up and secure with a toothpick.  Drizzle with olive oil.  Season with salt, pepper and poultry seasoning (or other seasoning).  Heat a nonstick skillet over medium high heat.  Add 1 T olive oil.  Place roll-ups seam side down and brown each side.  After browning, place in an oven safe dish, covered.  Bake for at least a half hour to make sure chicken and prosciutto are both done. 

Add butter to pan and reduce the heat to medium low.  Whisk in the flour.  whisk in the wine and cook it for about 30 seconds.  Whisk in the chicken stock. to make a gravy.  Add the chopped sage and season with salt and pepper.  Remove the roll-ups from the oven and add to the pan.

If you are making the chicken above, you can make the side dish while the chicken bakes.

Mushroom and White Bean Ragout

1/2 c. chicken stock
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 can sliced mushrooms, rinsed
1 15 oz can cannellini beans, drained and rinsed
2 T wine vinegar, white or red

Heat a skillet over medium high heat.  Add 2 T. olive oil.  Add the red pepper flakes and mushrooms.  Cook for 5 minutes to brown and cook through.  Add the garlic,  stirring as not to burn.  Stir in the beans and season with salt and pepper.  After the beans heat through, add the vinegar and stir, add 1.2 c. chicken stock to deglaze the pan.

It's been a busy summer- Citrus-Marinated Chicken and Orange Salad

It's been a busy summer.  I have a few recipes in the wings wanting to post and I'm finally getting around to it.  This salad was a real yummy surprise.  I thought it would be good, but I was pleasantly surprised how good it was and it was super easy.  It is another recipe from "Rachael Ray's 365: No Repeats" cookbook from 2005.  I added soy nuts for crunch and goat cheese for extra yumminess.  She lists radicchio and arugula.  Radicchio is too bitter for me in large doses.  I love arugula, but a pre-made spring mix in a bag works just as well.  Serve it with some crusty bread for a nice light dinner on a hot summer night.

Citrus-Marinated Chicken and Orange Salad


3 oranges
3 garlic cloves, minced
7 T extra-virgin olive oil (divided)
1/4 tsp cayenne pepper, + a pinch for the dressing
Salt and pepper
4 6-8 ounce boneless, skinless chicken breast halves
1 bag Spring mix
1 small red onion, thinly sliced
3 sprigs fresh oregano, chopped
2 T honey
1 heaping T Dijon mustard
Salted toasted soy nuts
goat cheese
Crusty bread for the side

Preheat grill pan or outdoor grill

Marinade in a shallow dish: zest 2 of the 3 oranges.  Add the juice of half an orange, garlic, 3 T of the olive oil, cayenne pepper and salt and pepper.  Whisk together.  Add the chicken breast and toss to coat.  Marinate for at least 5 minutes.

Meanwhile, use a paring knife and cut the skin and white pith from the 2 remaining oranges.  Slice the oranges into disks (I also cut them in half).  Place in a large bowl.  Add the spring mix and the red onion.

Make the dressing by whisking together the juice of the other half of the orange, pinch of cayenne, oregano, honey, mustard and remaining 4 T of olive oil. Toss with the salad mixture.

Grill the chicken about 5-6 minutes until done.  Let rest 5 minutes.  Slice the chicken at an angle. I like serving them individually.  Plate some of the salad/ dressing mixture and top with soy nuts, goat cheese and some of the chicken.  Serve with some crusty bread.

Pumpkin Pasta with Spinach and Mushrooms

Here is another recipe from Rachael Ray "365 No repeats" cookbook 2005.  The basic recipe is made with sausage, this is the vegetarian version.  It calls for toasted hazelnuts, but I think toasted almonds would work too.  I'm not a huge mushrooms fan.  So, for the mushrooms, I just used 1 package of sliced mushrooms.  Next time I would make sure to cook the mushrooms longer.

Pumpkin Pasta with Spinach and Mushrooms

2T extra- virgin olive oil
1/4 c shiitake mushroom caps
2 portobello mushrooms caps, sliced
(I just used 1 8 oz pkg slice mushrooms)
3 cloves of garlic, minced
1 medium yellow onion, chopped
1 10 oz box of frozen chopped spinach, defrosted
Salt and pepper
1/2 c. dry white wine
1  c chicken stock
1 14oz can pumpkin puree
1/2 c cream
2-3 T thinly sliced fresh sage leaves
1/2 tsp ground nutmeg
a pinch of cinnamon
1 c shopped toasted hazelnuts
1 lb penne pasta
grated Parmigiano-Reggiano to taste
1/2 c. finely chopped fresh chives

Bring a large pot of slated water to a boil.  Make pasta according to directions.  Remember to save some pasta water to moisten the dish if needed.

Meanwhile, heat a deep skillet over medium-high heat.  Add the olive oil.  Add the onions and mushrooms to brown.  When almost done, add the garlic.  Stir constatnly so it doesn't burn.  Add the spinach and separate it.  combine and heat for 2 minutes.  Add salt and pepper.  Then add the wine and deglaze the pan.  Add the chicken stock and heat for 1 minute.  Stir in the pumpkin and incorporate.  Reduce to low.  Stir in the cream (remember to temper first) , sage, nutmeg, and cinnamon.  Add salt and pepper to taste.

Add cooked pasta to the pumpking mixture.  Add small amount of pasta water if needed.  Top with cheese, chives and hazelnuts.

Tried and true-Enchilada Casserole

I've made this recipe many times, and it is always good.  It is from my tried and true church cookbook from the Most Holy Trinity Parish, 1991.  This recipe was written vegetarian style, but I add ground hamburger or ground turkey.  I have made it the night before and put it in the oven the next day.  When I do this, I cook it in the oven for 45 min.

Enchilada Casserole


1 onion, chopped
1 clove garlic, minced
1 green pepper, chopped
1/2 c. mushrooms, sliced (I don't put this in)
2-3 c. tomato sauce
2 T. chili powder
1 T. cumin
2 cans chili hot beans (I used ground hamburger or ground turkey_
1/2 c. low-fat yogurt
1 c low-fat cottage cheese
8 corn tortillas (i used flour)
1/2 c. grated mozzarella cheese

(I start with browning the meat and then add the rest to saute)  Saute the onion, garlic, green pepper and mushrooms.  Add tomato sauce, chili powder, beans and cumin.  Heat through.  Stir yogurt and cottage cheese together.  Spray 1 1 /2 quart casserole with pam.  Layer tortillas (2 per layer), sauce, mozzarella cheese and yogurt mixtures, repeating until ingredients are used.   Bake at 350 for 20 min.

Two Recipes from the Gang- Cranberry Chicken and Grilled Vegetables

Here are two very yummy blog worthy recipes from the gang out East.  They are both simple, super easy and very tasty.

This first one comes from Jen.  I'm not a huge BBQ fan, but Philly is.  So, this was for him. What a surprise,  I loved it too!  It was more like a sweet sauce instead of BBQ.  It is very sweet and it should be served with plain rice.  I think the next time I make it, I will try the light version of the dressing.  I set it up ahead of time and the oil from the dressing separated a little bit.

Cranberry Chicken

1 can of cranberry sauce

1 envelope Lipton onion soup mix

1 bottle Ken's Country French Dressing

2 lbs. boneless chicken

Mix first 3 ingredients in a bowl.  Put the chicken in 8 x 10 baking dish and pour ingredients on top.  bake at 350 for 45 or until bubbly.


The only thing I need to say about this next recipe is.....Philly took seconds!  Thank you Katie!  Vegetables aren't his thing, especially green ones.  He loved these.

Grilled Vegetable Marinade

1/4 c. vegetable oil

3 T lemon juice (approx. 1/2 lemon)

1 tsp dry basil

1/2 tsp dry thyme

1/2 tsp salt

1/4 pepper

2 cloves of garlic chopped

Pour over your favorite sliced vegetables (a yummy combination is zucchini, onions, red bell peppers).  Marinade for 30 minutes minimum and then grill.

Chicken Parmesan done two ways

When we go out for dinner, there is a running joke that Philly will order the Chicken Alfredo.  A very close second to that is Chicken Parmesan.  I don't make Alfredo very often because it is so rich, but I have made chicken parmesan.  I have two very easy recipes for you here that I think are really good.  They have also gotten the thumbs up from the expert with the added comment of "you can make this again".  They are both really similar and you could take parts of each to meld into your favorite.  Remember to cook some pasta on the side.  If you do, you may want to have extra sauce on hand.

The first recipe I got from the gang out East.  This is a booklet of their tried and true favorites that they passed on to me at my bridal shower.  (A heads up....I'll be making another recipe from this later in the week.  I'll be sure to post that one too.)  This recipe comes to you from Lorie.  It is really easy with minimal dishes to clean.  Pop it in the oven and you are good to go.

Oven Baked Chicken Parmesan


4 boneless skinless chicken breasts
1 egg, slightly beaten
3/4 c Italian seasoned bread crumbs
1 jar Ragu (or your own if you prefer)
1 c. shredded mozzarella cheese

Preheat oven to 400.  Dip chicken in egg, then bread crumbs, coating well.  Place in a 13 X 9 inch glass baking dish.  Bake 20 min. uncovered.  Pour the sauce over the chicken and then top with cheese.  Bake and additional 10 or until chicken is no longer pink.

The second one comes from my "Cooks Country Cookbook" 2008.  I saw the recipe on their TV show and thought it looked easy and tasty.  The show was slightly different than the book.   So, this is the combination of the two.  Make sure to brown your bread crumbs.  The darker the color the more flavor, but be careful not to burn them.  If you want to,  you can add more seasonings to the sauce and create a heartier sauce.  The sauce in this recipe is a light, fresh sauce that is great for summer.

Skillet Chicken Parmesan


2 slices of hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse crumbs
3 T olive oil (divided)
1 1/4 c grated Parmesan cheese (divided)
1/4 cup chopped fresh basil (divided)
2 garlic cloves, minced
1-28 oz can crushed tomatoes
salt and pepper
1/2 c all purpose flour
4 skinless chicken cutlets
2 T vegetable oil
3/4 c shredded mozzarella cheese
3/4 c shredded sharp provolone cheese

1. Toast the bread crumbs in a large nonstick skillet over medium-high heat until browned, about 5 minutes.  Transfer to a bowl. Toss with salt and pepper, 1 T of the olive oil and 1/4 of the parmesan cheese.

2. Take each cutlet and cut each horizontally to create 8 thin cutlets.  Lightly salt and pepper each side.  Then dredge each cutlet through the flour.  Heat the skillet with 2 T vegetable oil until shimmering.  Add 4 of the cutlets and cook until golden brown on both sides, about 5 minutes total.  Transfer to a plate and tent.  Cook the remaining 4 cutlets.  Transfer to tented plate.

3.  Reduce the skillet to medium low.  Add 2 T. olive oil and garlic.  Cook about 30 seconds stirring constantly.  Be careful not to burn.  Add tomatoes and stir.  Cook about 5 minutes to thickened.  Add 2 T basil and 1 /4 c. parmesan cheese.  Stir.

4.  Nestle the cutlets in the sauce.  Sprinkle with the mozzarella, provolone and remaining parmesan cheeses.  Cover and cook 5 minutes to melt the cheese.  Remove lid and top with bread crumb mixture.  Voila you are good to go.

Raspberry-Chipolte Sauce

This is really good.  I'm sure you have all been to a party and have had the spicy jelly on cream cheese with crackers.  Well, this is it, but 10 times better.  I found a jar of this in my fridge after a dinner party.  My friend Kris had made it and she is now Philly's new BFF.  The sweet raspberries go so well with the smoky chipoltes.  Then give it a minute and some heat kicks in. The oh so easy appetizer is always a crowd pleaser.  Form cream cheese into a ball or loaf and top with the sauce.  Serve with plain crackers like water crackers and try not to eat it all.   Here was my breakfast this a.m., a toasted whole wheat pita, some laughing cow cheese and the raspberry sauce.  Yummy!    They also pair it with pork.  You have to put it on at the very end.  Otherwise the sugars in the sauce will burn.   I think it would be good on grilled chicken....I think I know what we'll be having tonight.

Raspberry-Chipolte Sauce

•                1/2 g pectin (Must be one 1.59 ounce pouch Ball Fruit Jell Freezer Jam)

•                1 1/2 cups sugar

•                2 -3 chipotle chiles in adobo

•                4 cups crushed raspberries

Directions:

Prep Time: 15 mins       Total Time: 15 mins

1.             1 Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend. Set aside.

2.             2 In food processor or blender, purée 2-3 chipotle peppers and 3 tablespoons adobo sauce; remove seeds from peppers if less heat is desired. Add chipotle pepper purée and crushed raspberries to pectin mixture. Stir for 3 minutes. Serve immediately, if desired.

3.             3 For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

4.             4 Yield: about five 8-ounce jars

serve on chicken, porkchops, cream cheese and crackers

Thumbs up from the nieces-PB&J Blondie Bites

Here is another slightly weird sounding, but very yummy recipe. It is from "Gourmet Game Night" by Cynthia Nims.   I tried it out on the family with many rave reviews.  If you like peanut butter as much as Philly and you like jelly, you'll love this dessert.  After freezing, they end up tasting like PB&J ice cream sandwiches.  It only makes a 9 x 9 in. pan because you have to cut the whole pan in half, lift the upper layer, put in filling and replace the top.  That is the hardest part and the top is really soft.  It breaks apart easily.  The recipe suggests using a piece of clean cardboard to help, I think parchment paper might work too.  If you want more, make a couple of batches.  I tried one the next day and it was still good.  So, you could make them a day ahead of time.  The recipe says you can make them 5 days ahead of time and cut 2 hours before serving.

PB&J Blondie Bites


1 c. chunky peanut butter at room temp
1/2 c. unsalted butter, at room temp
1/2 c firmly packed light brown sugar
2 eggs
1 tsp pure vanilla extract
1/2 c all purpose flour
1 (8 oz) cont. mascarpone cheese
3/4 c fruit jam (I used raspberry All fruit)

Preheat the oven to 350 degrees.  Lightly butter a 9" baking pan.

Combine the peanut butter, butter and brown sugar in a mixing bowl until creamed and smooth.  Add the eggs, one at t a time, blending until smooth.  Add the vanilla, scraping down the sides as needed.  On low speed, add the flour and beat until well blended.  Spoon the batter into the baking pan.  Bake until firm around the edges and a toothpick inserted in the center comes out clean.  About 30-35 minutes.  Set aside on a wire rack to cool.

Meanwhile, combine the mascarpone and jam with a mixer and whipping blade.   Whip together at medium-high speed until firm and fluffy.  1-2 minutes.  Refrigerate until you are ready to use it.

When the blondie is fully cooled, turn it out onto a cutting board.  Use a serrated knife to cut it in half horizontally.  Place the bottom half back into baking pan cut side up.  Spread the mascarpone mixture evenly.  Top with the other half of the blondie, cut side down.  Cover the pan and freeze until mascarpone is solid, at least 2 hours.

30 minutes before serving, cut the blondie sandwiches into squares.

Ice Cream! S'mores Ice Cream

We had some friends over for dinner a couple of weeks ago.  My friend brought homemade ice cream with toasted coconut, banana and pineapple.  Delish!   I hinted very strongly about wanting an ice cream maker.  Luckily my birthday was right around the corner.  We broke in the new ice cream maker the other night and it was delicious.  This could be a very bad habit, but it will be super fun to experiment. I hope to post a lot of yummy experiments.  Please feel free to comment and add some of your own.  This is a recipe that came with my ice cream maker and it  was very chocolaty.  Next time I would leave out the melted chocolate.  If you do add it, add it in very small amounts.  Once it hits the cold ice cream it clumps up.  Also, make sure to chill your blade and I chilled the graham crackers too.  The melted chocolate should be at room temp and same with the fluff.  As per the instructions, freeze your freezer bowl overnight.

This is going to be a delicious summer!  Enjoy!

S'mores Ice Cream


1/2 c cocoa powder, sifted
1/3 c granulated sugar
1/4 c packed dark brown sugar
pinch salt
2/3 c whole milk
1 1/2 c heavy cream
1 tsp pure vanila extract
3/4 c marshmallow cream (Fluff)
2 Full graham cracker sheets, crushed
2 oz. milk chocolate (1/3) chips). melted and at room temperature (this I would leave out next time)

1. In a medium bowl, whisk together the cocoa, sugars and salt.  Add the milk and with a mixer, beat to combine until the cocoa and sugars are dissolved.  Stir in the heavy cream and vanilla.  cover and refrigerate 1-2 hours or overnight.

2. Turn on ice cream maker.  Pour in the mixture and let mix until thickened, about 15-20 min.  Five minutes before mixing is complete, gradually add the marshmallow cream.  Once mixed, gradually add crushed graham cracker and melted chocolate and let mix.  The ice cream will have a soft creamy texture.  If firmer ice cream is desired, place in an air tight container and freeze for about 2 hours.

You can serve with additional crushed graham crackers.   Instead of adding the melted chocolate, just top with chocolate syrup.

Easy Appetizers...Everyone's a winner

Ok you're having a party or you're invited to a party, but you're pressed for time.  Here are a few of my favorite crowd pleasing appetizers.  Some of them sound a little weird, but they are tasty.

Edamame Puree in Cherry Tomatoes
This first one is my new favorite.   It is from  the cookbook "Gourmet Game Night " by Cynthia Nims.  I've made it at least 3 times already.  Bonus, it is looks cool.  Plus, I always have extra puree after which means extra yumminess at home.  Make sure you grab cherry tomatoes, not grape tomatoes and they will stand up better.  I buy in shelled edamame in the freezer section.


1 c shelled edamame beans
2 T chopped fresh cilantro (I don't use this)
2 T. freshly squeezed lemon juice
1 T Asian sesame oil
1 tsp soy sauce
1 clove garlic, minced
1-3 tsp water as needed
approx. 24 cherry tomatoes
1 T toasted sesame seeds (I usually don't do use these)

Bring a small pan of salted water to a boil.  Add the edamame and boil for 1 min.  Drain and let cool.

Combine the edamame, cilantro (if using), lemon juice, sesame oil, soy sauce and garlic in a food processor.  Puree until smooth, scraping down the sides as needed.  It should be think enough to hold its shape, but not too stiff.  If needed, add a couple of tsp of water.  Refrigerate until needed.

Cut off the top 1/4 of a cherry tomato and scoop out insides.  I just use a small paring knife and do it in one step.  Turn them over onto a piece of paper towel and let drain for 30 min.

I put the puree in a sandwich bag, cut the corner and then stuff each tomato.  Sprinkle with sesame seeds and then arrange on a platter (they look exceptionally well on white).

Leftover puree is a great dip for anything  :)

Blue Cheese-Bean Dip
I haven't made this one for awhile, but its is yummy and super easy.  Serve it with fresh pita triangles, or pita chips.  It is from one on my favorite cookbooks for beginner cooks...  "Cooking Light 15-Minute" cookbook 2003

1/2 c. evaporated fat free milk
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp ground sage
1/4 salt
2 (16 oz) cans cannellini beans, rinsed and drained
2 garlic cloves, minced
1/2 c crumbled blue cheese
1 T grated Parmesan cheese
Cooking spray
1/2 c dry breadcrumbs
2 T chopped fresh parsley

In a food processor, puree the first 7 ingredients.  Spray a 1 qt baking dish with cooking spray, fill with bean mixture.  Cover with heavy duty plastic wrap and vent.  Microwave on high, 6 min., stirring every 2 minutes.

Combine bread crumbs and parsley.  Sprinkle over warmed bean mixture.

Dorothy's Mushrooms


This is the easiest ever.  Everyone loves it!  I got the recipe from a co-worker, Dorothy, and I don't have a better name for it.  The previous two have been pretty healthy, this one is not.  You'll need only toothpicks and plates to serve.

1 lb of butter
2 pkgs of dry Hidden Valley Ranch dressing
8 pkgs of whole button mushrooms, cleaned

Put everything in a crockpot (all of the mushrooms won't fit, you can add the rest throughout the night).  Turn on high for 1 hour (stir a couple of times after butter has melted to combine) and then turn down to low.  This should be good to last throughout your party.

Baked Swiss Dip
Ok this ones sounds a bit weird, but it is oh so good.  It is very garlicky, so beware.  That, and it is not very low calorie as you can see from the ingredients.  It is super easy, but has to been warmed right before serving.  The bacon garlic mixture can be prepared ahead of time.  The dip is best when warm, but once the word of it's yummy goodness is out, it won't last long.  Serve with sturdy chips that will hold up to dipping.

1 c. shredded swiss cheese
7 slices of bacon, cooked and crumbled
3 cloves of garlic, minced
8 oz. cream cheese, softened
1/3 c whipping cream
1 c cooked wild rice (canned may work here, but I would rinse to remove extra salt)
2 T chives

Fry bacon, add garlic and cook 1 min.
Combine bacon mixture, cheese, cream and rice.
Bake 30 min. at 350 degrees.

Blue Cheese and Bacon Yummies


Let's stick with the bacon theme.  I saw this recipe one of those quick ads designed as recipes.  It is very attractive, but I haven't mastered the bacon yet.  I included it because even at my poor attempts at the bacon, it is still good.  I have to admit the title is lame, but who listens after the word bacon anyway.

1 box crackers or lightly toasted French bread rounds
4 oz cream cheese (I like the 1/3 less fat version, less guilt???)
4 oz blue cheese crumbles
1 lb bacon
brown sugar
cayenne pepper
2 green apples
lemon juice

Mix brown sugar and cayenne pepper, set aside.  Cook bacon and keep flat.  The next step is where I falter.  The recipe calls to remove the bacon and immediately sprinkle with brown sugar cayenne mixture.  I find that it doesn't melt and adhere.  I tried adding while cooking and the sugar burned.  I think the best way would be to turn off heat, then sprinkle the brown sugar mixture over the bacon while it is still in the pan.  Remove the bacon and cool.  After it has cooled, cut each slice into 1-2 inch pieces.

While the bacon is cooking, slice the apple perpendicular to the equator into thin slices.  Place in a bowl of lemon juice to prevent browning.  Before you assemble, pat them dry.

Mix cream cheese and blue cheese.

Assemble as follows: cracker (or toasted bread), a small scoop of cheese mixture (leave as a mound, don't spread) and then insert standing on edge with room in between as follows: bacon, apple, bacon. Do not assemble too far in advance because the crackers will become soft.

Enjoy!  Maybe I will see some of these at your parties.  :)

Cooking Class-Risi e Bisi and Strawberry Shortcakes

Our "Spring Into Spring" cooking class last night at Whole Foods was delicious.  If you have been thinking about taking a cooking class, check out the schedule at Whole Foods in Minneapolis (by Lake Calhoun).  I've taken 4 classes there and have enjoyed everyone.  The classes are small and intimate, Ani Loizzo, the Culinary Director, does a great job.  While you can't participate in everything, everyone is sitting at the counter and can watch.  Each step is explained with added tips here and there.  This is so much more hands on than the class I took at Kitchen Window last Fall.  That class consisted of about 30 people that were split into groups and then half the group made one thing while the other half made the something else at the same time.  You weren't able to gain anything from the part you didn't participate in. Also, the classes at Whole Foods are about half the cost of the classes at Kitchen Window.  The rest of the summer schedule should be posted soon.  See if there is something that you like.  I know we plan on signing up for another.  http://wholefoodsmarket.com/stores/minneapolis/store-calendar/

I wanted to pass on two of my favorite recipes from last night's class.  One of them is called Risi e Bisi, which translates to rice and peas.  This version is a risotto dish with fresh peas.  You could substitute the peas with asparagus or any springtime vegetable you like.  Ani recommends a medium grain rice called carnaroli.  It is a little bigger than arborio.  It tends to hold up better and won't get mushy like arborio can sometimes.  Do not be intimidated by risotto, it isn't that difficult.  It isn't something you can put on and walk away from, but you don't have to constantly monitor it either.  Actually, it is better if you don't constantly sitr it.  That cools it down and increases the cooking time.  The trick is to cook over nothing more than medium heat.  You add the liquid a little bit at a time and let it absorb gradually.  this allows the starches to leak out and make a creamy "sauce".  Parmesan cheese is classic for risotto, but you could add whatever cheese you like.  Just remember to add it after you turn the burner off.

My other favorite was the strawberry shortcakes.  These were super easy and the best I've had.  I think the addition of sugar on the top created a yummy sweet "crust".  The trick is to work with everything at cold to cool temperatures.  Take out the butter, cubed it and put it back in the refrigerator.  Leave the half and half in the refrigerator until you are ready to use it.  When you get to the step of cutting in the butter, use your fingertips, they are cooler than your palm.  Also, if it is a hot day, cool your bowl in the refrigerator.  We used strawberries with lemon zest and juice.  Very light and refreshing.  Another substitute could be peaches with lime or peaches with balsamic vinegar.  I think I'll be making a lot of shortcakes in the future.

Risi e Bisi

2 Tbls extra virgin olive oil
1 onion finely chopped
2 cloves garlic, chopped
1 c medium grain rice such as carnaroli
1 cup fresh garden peas (or could use frozen)
1/2 c white wine
4-5 c. HOT vegetable stock or chicken stock (keep warmed in a pot on your stove)
1/2 c. Parmesan cheese

Heat olive oil in a large nonstick skillet and add garlic and onion.  Saute for 5 minutes or until soft.  Add rice and saute for 3 minutes.  Add wine and simmer until the pan is almost dry.  Stir occasionally, until completely absorbed.  Add hot stock one cup at a time, stirring occasionally, until completely absorbed.  When risotto is almost done, add peas to the remaining broth and blanch for 2-3 minutes before adding the broth and peas to the rice.  Remove from heat and stir in Parmesan cheese.  Season with salt and pepper to taste.

This is a good main vegetarian course for 4 or a side dish for 8.

Strawberry Shortcakes

2 1/4 c flour
4 Tbls butter, cold, cubed
1 c. half and half
1 c. sugar, divided
4 tsp baking powder
1/4 tsp salt
1 lb strawberries, sliced
Juice and zest of one lemon
2 Tbls butter, melted for brushing on top
whipping cream (optional)

Preheat oven to 350 degrees.  combine flour, baking powder, salt and 1 Tbls of the sugar  in a bowl and combine.  Cut in butter with your fingertips until mixture is crumbly.  Add half and half, mix just until combined (first with a spoon, then with your hands).  Divide into 8 large or 12 small shortcakes and drop onto a parchment lined cookie sheet.  Brush with butter and sprinkle with a total of 2 Tbls sugar.  Bake 15 min. or until golden brown. 

While they are baking, combine strawberries, remaining sugar and lemon zest.  Set aside.

Whip the shipping cream.  Add some sugar if you want, but not necessary.

Remove the cake from the oven and let cool.  top with strawberry mixture and cream. 

Delicious dinner for guests and super easy-Beef Tenderloin

Beef tenderloin can be expensive.  so, you want to make sure it is done right.  If you use this recipe, it will be.  I bought an entire beef tenderloin (um yep it was about $80) and split it in two.  I made two separate recipes and this was the best!  This is a meal that is little fuss, but delicious.  You season and put it in the oven.  You are then free to make any of the side dishes you wish to have.  Philly was not thrilled with my quinoa cranberry orange dish.  So, I won't include that one.  The meat was delicious and tender.  The in-laws will be getting this the next time they come to MN for sure.

Apparently a beef tenderloin is difficult to trim.  So, buy it already trimmed.  Chat with the butcher to decide how much meat you'll need for how many people you plan to serve.  This recipe is for a 5 lb filet.  Adjust your cooking time for your taste and size of the filet.  We both like our steaks more on the well side, so I kept it in the oven a bit longer (15 min. longer).

Beef Tenderloin


Remove meat from refrigerator 30 min. before roasting.
Season with lawry's, garlic powder and pepper (or what ever you like)

Preheat oven to 500 degrees.
Fold over the thin end of the filet to make it even in size.  Place it on a greased rack in a roasting pan.  Place in the preheated oven.  Immediately reduce the oven heat to 400 degrees.  Roast for 30 minutes.

Roast is rare when the internal temperature reaches 130 degrees.  Remove from oven, cover with foil and let rest 5-10 min.  Slice and serve.

Wine and pasta, what a perfect pair-Spaghetti al Vino Bianco

I made this one last Friday and I was so bummed we didn't have company.  It was super good, it makes a ton and it is slightly different than your usual pasta dish.  If you have leftovers, it is a little dry when reheated.  So, I would save some of the pasta water for reheating.  I had a partial package of bacon in the freezer (about 1/3).  So, I used that instead of the pancetta.  I also made some chicken breasts (last paragraph) to serve on the side for more protein.

I found the pasta recipe in Cook's Illustrated magazine number 115,  March and April 2012.  The article describes a method to make pasta in white wine.  The traditional method is to use red wine, but the tannins add a harsh flavor and the noodles are turn mauve.  White wine usually has a less robust flavor than red.  So, they incorporated two methods to increase the flavor.  One method, was to par cook the noodles in water and finish the cooking in wine.  Adding the wine little by little.  This allows the pasta to absorb the wine and release its starches to create a sauce.  Similar to making risotto.  The other is to make a wine "glaze" to coat the pasta.  They recommend to use a good-quality dry white wine and not a Chardonnay.  I used a "three buck Chuck" Sauvignon Blanc.  It isn't the highest quality, but  I like it for cooking.

Remember to save pasta water for the recipe and possibly leftovers.  I have a trick to help you.  I put a pyrex measuring cup either in my colander or balance the colander on top. Be careful not to burn yourself with the hot water.

Give this recipe a try for sure.  There are just a few simple ingredients and it is easy. Serve it with a nice salad and your guests will be impressed.  I'd say this recipe would feed 6 people, especially if you add chicken breast as a side.

Spaghetti al Vino Bianco

1 T extra virgin olive oil (this wasn't necessary if you used bacon)

4 ounces pancetta, cut into 1/4 inch pieces

2 cloves garlic, minced

Pinch of red pepper flakes

1 bottle (750 ml) dry white wine (NOT Chardonnay) 

salt and pepper

sugar

1 lb spaghetti

5 ounces (5 cups) baby arugula

1/3 c. heavy cream (I used half and half)

1 ounce Pecorino Romano, grated (1/2 c), plus extra for serving

1/4 c. pine nuts, toasted and coarsely chopped

1. Heat oil and pancetta in 12" skillet  over medium-high heat; (I would used larger one next time, to make it easier to mix) cook until pancetta is browned and crisp, 4-5 minutes.  Transfer pancetta to paper towel-lined plate.  Pour off and discard all but 2 T of rendered fat.

2.  Return skillet to medium-low heat and add garlic and pepper flakes.  Cook, stirring frequently, until garlic begins to turn golden, 1-2 minutes.  Carefully add 1 1/2 c. wine and increase heat to medium -high.  Cook until wine is reduced to 1/2 c. about 8-10 minutes.  Add 1/2 tsp salt.  Taste and season with up to 1 T sugar if needed.

3.  Bring 4 qts water to boil in large pot.  Add pasta and 1 T salt.  Cook, stir often until pasta is flexible, but not fully cooked, about 4 minutes.  Reserve  2 c pasta water, then drain pasta.

4.  Transfer pasta to skillet with reduced white wine.  Place skillet over medium-high heat; add 1/2 cup of wine (unreduced) and cook, tossing constantly until the wine is fully absorbed.  Continue to add remaining wine, 1/2 c. at a time, tossing constantly until pasta is al dente, about 8 min.  (If the wine is absorbed before the spaghetti is fully cooked, add 1/2 c. reserved pasta water at a time to skillet and continue to cook.)

5. Remove skillet from heat.  Place arugula on top of spaghetti; pour 1/4 c reserved pasta water over arugula, cover and let stand for 1 min.  Add cream and 1/4 c. Pecorino Romano (I added the entire 1/2 c of the grated cheese, a little at a time); toss until sauce lightly coasts pasta and arugula is evenly distributed.  Season with salt and pepper to taste.  Transfer to serving platter and sprinkle with pancetta, remaining 1/4 c. Peconrina Romano (if you didn't add it before) and pine nuts.  Serve immediately, passing extra Pecorino Romano separately.  

Here is my easy chicken recipe.  I use this for many of my recipes.  You pop it in the oven and no muss, no fuss.  I basically season a couple of chicken breasts with salt and pepper, and any other seasoning depending on how you want to use the chicken.  Put them in an oven safe dish.  I add a little bit of liquid in the dish, chicken broth, wine or Paul Newman's Lime vinaigrette dressing (good for Mexican dishes).  cover the chicken and place in the oven preheated to 450 degrees.  Depending on how big the breasts are, they should be done in 20-30 minutes.  They are not browned, but they are moist and delicious.

Think Spring-Asparagus Salad with Beans and Feta

This 70 degree weather is making me think of Spring.  This is a great salad for Easter.  It is delicious, very easy and pretty.  I found it in "Cooking Light Annual Recipes 2002".

Asparagus Salad with Beans and Feta


3 c. (1 inch) diagonally cut asparagus
1 c. canned garbanzo beans, rinsed and drained
1/2 c. thinly sliced radishes
1/2 c.  crumbled feta cheese
2 T thinly sliced green onions
Dressing
2 tsp fresh lemon juice
1 tsp chopped fresh mint
1 tsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp black pepper

1. Steam asparagus, covered, 2 minutes or until crisp-tender.  Rinse with cold water and drain.  Combine asparagus and next 4 ingredients in a large bowl.
2.  Combine juice and remaining 4 ingredients in a bowl., stir well with a whisk.  Pour over asparagus mixture.  toss gently to coat.
Yield 4 servings.
I've found that it isn't quite enough dressing and I usually make and additional 1/2 serving.  Enjoy!

It is almost spring, but not yet. Snowy Winter Lentil Stew

Our Minnesota winter was extremely mild this year, but Spring is still a very welcome thought.  There might be a few more cold days ahead of us.  So, I thought I would post a delicious, filling, satisfying stew.  I'm sorry to say I can't remember where I got the recipe from originally.  Enjoy.

Snowy Winter Lentil Stew

1/2 pkg bacon or ham

1 1/2 T olive oil

1 c. chopped onion

3 garlic cloves, minced

5 c. low salt chicken broth or vegetable broth

1 c. dried lentils

1/2 c. chopped carrot (frozen works fine)

2 bay leaves

3 c. spinach

1 1/2 c. peeled and cubed baking potato

1 can (14.5 oz) diced tomatoes, drained

1 tsp dried basil

1 tsp dried sage

1/2 tsp dried thyme

1/2 tsp black pepper

3 T. fresh chopped parsley

Cook bacon in large pot.  Remove and wipe out pan.  Add olive oil.  Add onion and garlic, saute 5 min. or until onions are translucent.  Add broth lentils, carrots and bay leaves; bring to a boil.  Partially cover, reduce heat, simmer for 20 minutes.  Add spinach, potato and cooked bacon.  Bring to a boil.  Reduce heat, simmer for 15 min. or until potato is tender.  stir in tomato, basil, sage, thyme and pepper; simmer 10 min.  Discard bay leaves.  Serve with parsley on top and a thick slice of bread.

Two for One Restaurant Review

The cooking at the Van Lenten Estate has not been exciting as of late.  However, I have tried a couple of yummy restaurants recently. These are two very different places, but I highly recommend them both.

Last night was poker night for the boys, which meant the girls go out for dinner.   We went to a place I've been wanting to try for about two years, Sanctuary in Minneapolis.   I was not disappointed.  It was amazing.  

http://sanctuaryminneapolis.com/

First, the restaurant itself.  It is very cozy with exposed stone walls, cozy tables for two, and a large elegant bar.  A perfect date night place.  They have a cute patio for dining al fresco in the summer.  The waitstaff was very friendly and incredibly helpful with wonderful descriptions of the various dishes.

Now, the food.  The menu varies with the season and the chefs creativity.  Everything is fresh, organic and local if available.  We enjoyed everything.  For starters, I loved the shrimp  and avocado cerviche with hydro watercress salad.  It was light, but flavorful. The bruschetta of escargot and boudin was crazy good.  Very meaty with wonderful flavors.  Was this from the boudin?  I'm not sure.  I normally do not like sausage, this was delicious.  The ginger-beer soup was also popular at out table.  The chili creme fraiche is spicy though.

For dinner, I had the Chef's special for the night.  It was  Kobe Fish.  This is a slightly heavy whitefish.  It was grilled and served over a vegetable which was like minute cauliflower.  These were slightly crunchy and possible lightly fried.  It came with a key lime light sauce and lemon sea salt.  The mini blue beads burst in your mouth with juice of a mild flavor. The orchid was even edible.

My friend had the Hawaiian Opakapaka.  It was served over purple mashed potatoes and beurre blanc sauce.  This was a slightly heavier dish than the kobe fish, but not overly filling.  The beurre blanc sauce was delicious.

If you have room for dessert, I recommend the yucca root coconut cake with lemon sorbet.  It was light and refreshing.  A wonderful ending to a delicious meal.  Unfortunately, the bread pudding was heavy and not very flavorful

My second recommendation is an Ethiopian restaurant in St. Paul.

http://www.fasika.com/welcome.html

If you have never had Ethiopian food before, you are in for a treat.  Heads up, it is authentic.  You have to ask for silverware if you want it.  The meals are served with injera.  This heavy "pancake" is torn and used to pick up and eat your food.  I recommend the beef combination platter (#22).  This gives you 3 different beef dishes that go from fairly spicy to mild.  My favorite is Key Wot (#1).  It is a beef stew cooked in berbere sauce and spices.  It you like lamb, you may want to try the lamb combination platter (#23).  You get the same three dishes, but made with lamb.  Someone at our table had the #9 and said it was delicious and they would get it again.  I didn't try it, but it looked good.  It reminded me of beef fajitas.  It sounds similar to the tibs dish in the combination platter.  However, the pieces of beef appeared  larger and it is also served with a red sauce.

The combination platter would be enough for two girls to split.  When Philly and I go back, I plan to order the beef combination platter and the #9.

I didn't have dessert.  So, I can't give any recommendations for that.

These are two totally different places.  Sanctuary is a fancy, perfect date place with wonderful original dishes.  They are creative and beautiful.  Fasika is a small family run ethnic place with the best Ethiopian food I have in the Cities.

More hummus-Artichoke Lemon Hummus

I think I might get a shirt made "Weekends are for blogging".  I didn't even plan on making something new today, it just happened.  This was super fast and really yummy.  I actually just looked up Artichoke and Hummus.  It is from another food blog in which they took the recipe from Cooks Illustrated.  I skipped the garnish part, hey it was just for us.

Artichoke Lemon Hummus

Ingredients

• 1 
cup canned artichoke heart (rinsed, dried & chopped)
• 4 
tbsp lemon juice (2 lemons)
• 1/4 
cup water
• 6 
tbsp tahini (stirred well)
• 2 tbsp olive oil (plus extra for drizzling)
• 1
 (14 oz) can chickpeas (drained & rinsed)
• 1 clove garlic (minced)
• 1/2 
tsp salt
• 1/4 
tsp lemon zest
• 1/2 tsp cayenne pepper (divided)
• 2 
tsp fresh parsley

Instructions

1. Set aside 1/4 cup of the artichokes for garnish.
2. In a small bowl, combine the water and lemon juice. In another bowl, whisk the tahini and olive oil together.
3. In a food processor, blend the chickpeas, 3/4 cup artichokes, garlic, salt, 1/4 tsp cayenne pepper and lemon zest (about 15 seconds). Use a spatula to scrape ingredients off the sides of the bowl.
4. Turn the processor on and add the lemon water slowly through the top. Scrape the sides again and continue to blend (about 1 minute).
5. Again, turn the processor on, slowly add the tahini oil mixture, and process until smooth (about 15 seconds), continuing to scrape the sides of the bowl.
6. Place the hummus into a bowl and garnish with the extra artichokes, parsley and 1/4 tsp cayenne pepper.
7. Set stand at least 30 minutes, then drizzle with olive oil before serving.