Cooking with Carrie

Mojo Marinade

noreply@blogger.com (Caroline) — Mon, 18 Jul 2011 17:29:00 +0000

I made this to marinade a pork tenderloin. It was delicious!

Ingredients

1 1/2 cups fresh orange juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup fresh oregano, coarsely chopped
1/3 cup corn or vegetable oil
10 garlic cloves, minced
3 jalapenños, sliced into rounds
1 1/2 teaspoons kosher salt

Preparation

Combine all ingredients in a medium bowl and whisk until salt is dissolved.
Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3–8 hours.
Remove pork or seafood from marinade, pat dry, and grill.
Spoon reserved sauce over meat or fish just before serving.

Spiced Chicken Skewers

noreply@blogger.com (Caroline) — Thu, 23 Jun 2011 00:59:00 +0000

Really easy and delicious on the grill. The most time consuming part is threading the skewers. Don't forget to soak your bamboo skewers in cold water beforehand.

Good Housekeeping, July 2011

Total Time: 30 minutes

Makes 4 main-dish servings

1 cup bulgur

1 lb boneless, skinless chicken breasts, cut into 1 inch chunks

2 tsp chili powder

2 tsp extra virgin olive oil

2 pts. cherry tomatoes

2 lemons

1 clove garlic, crushed with press

1 c. fresh flat-leaf parsley leaves, chopped

Prepare outdoor grill for direct grilling or preheat large grill pan on medium-high.

In large microwave safe bowl, combine bulgur and 1 3/4 cups water. Microwave on High 10 minutes or until bulgur is tender and water is absorbed, stirring once.

In medium bowl, toss chicken with chili powder, 1 tsp oil, and 1/4 tsp each salt and freshly ground black pepper until well coated. Thread chicken and tomatoes alternately onto skewers, spacing 1/4 inch apart.

Place chicken skewers on hot grill grate and grill 7 to 8 minutes or until chicken just loses pink color throughout, turning occasionally.

Meanwhile, into the bowl with the bulgur, from 1 lemon, finely grate 1 tsp peel and squeeze 3 tbsp juice. Add crushed garlic, parsley, 1/4 tsp each salt and freshly ground black pepper, and the remaining tsp oil. Stir well.

Divide bulgur mixture and chicken skewers among serving plates. Serve with remaining lemon, cut into wedges.

Slow-Baked Salmon with Lemon and Thyme

noreply@blogger.com (Caroline) — Sat, 07 May 2011 16:15:00 +0000

Super easy, super delicious!

Bon Appetit, May 2011

Prep: 15 minutes

Total: 35 minutes

4 Servings

1 1/2 tbsp extra-virgin olive oil, divided

4 6-8oz boneless salmon fillets, skin on

1 tbsp chopped fresh thyme

zest of 1 lemon

kosher salt and freshly ground black pepper

4 lemon wedges (for serving)

Preheat oven to 275. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tbsp oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.

Bake salmon until just opaque in center, 15-18 mins. Serve with lemon wedges.

Grilled Salmon with Indian Spices and Raita

noreply@blogger.com (Caroline) — Thu, 05 May 2011 20:35:00 +0000

Amazing! The raita is a cucumber-yogurt sauce. I recommend leaving the marinade on, the crust is so good.

Bon Appetit, May 2011

40 Minutes

4-6 servings

1/2 cup coarsely chopped peeled fresh ginger

1/4 cup vegetable oil plus more

1 tbsp plus 1 tsp garam masala

2 garlic cloves, coarsely chopped

2 tsp ground coriander

1 1/2 tsp ground cumin

1 2-lb center-cut piece of boneless salmon fillet, skin on

kosher salt and freshly ground black pepper

1 cup plain whole milk yogurt

3/4 cup finely chopped peeled, seeded cucumber

2 tbsp finely chopped fresh cilantro, plus more for garnish

2 scallions, finely chopped

1 tbsp fresh lime juice

Prepare grill (medium-high heat). Puree ginger, 1/4 cup oil, 1 tbsp garam masala, garlic, coriander, and cumin in a blender until a coarse puree forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger puree. Let marinate at room temperature for 15 minutes.

Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 tsp garam masala in a medium bowl. Season raita to taste with salt and pepper.

Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

Onion Frittata

noreply@blogger.com (Caroline) — Thu, 05 May 2011 14:24:00 +0000

This was really good. You could eat it for dinner with a salad or serve for brunch.

Bon Appetit, May 2011

4-6 Servings

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 tsp. minced fresh rosemary

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preheat oven to 400. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof skillet over medium-high heat. Add onion, saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 mins. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Stir-Fried Beef, Broccoli, and Yams

noreply@blogger.com (Caroline) — Tue, 26 Apr 2011 14:14:00 +0000

This tastes just like the local Chinese take-out. Don't cook the meat much longer than the 3 minutes even though it doesn't look done. I over cooked it.

Bon Appetit, May 2009

4 servings

30 minutes

1/4 cup water

3 tbsp (packed) golden brown sugar

3 tbsp oyster sauce

1/4 tsp dried crushed red pepper

1 1-lb flank steak, cut in half lengthwise, then crosswise into 1/4 inch thick slices

1 1/2 tbsp cornstarch

2 1/2 tbsp Asian sesame oil divided

4 cups broccoli florets (about 8 oz)

1 8-oz yam peeled, cut in half lengthwise, then crosswise into 1/3 inch thick slices

2 tsp chopped peeled fresh ginger

Stir first 4 ingredients in small bowl, until sugar dissolves. Set sauce aside. place beef in large bowl, sprinkle with salt and pepper. Add cornstarch and toss to coat.

Heat 1 1/2 tbsp oil in large wok over high heat. Add beef mixture, stir fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl Heat remaining 1 tbsp oil in same skillet. Add broccoli, yam, and ginger. Toss to coat, sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium high, and cook until vegetables are just tender about 5 minutes. Add beef mixture. Toss until sauce coats beef about 1 minute. Serve.

Spiced Carrot and Zucchini Quinoa

noreply@blogger.com (Caroline) — Tue, 26 Apr 2011 14:04:00 +0000

The spices make this dish so good. Either serve as a vegetarian main or a side dish.

Bon Appetit, April 2007

8 servings

4 cups water

2 cups quinoa, rinsed well, drained

2 tbsp dried currants

1/2 tsp salt

1/4 cup extra-virgin olive oil

2 medium carrots, peeled cut into small cubes

2 medium zucchini, trimmed, cut into small cubes

1 tbsp Hungarian sweet paprika

1 tsp ground cinnamon

1/2 cup chopped fresh cilantro

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender ,about 20 minutes.

Meanwhile heat oil in heavy large skillet over medium heat. Add carrots; saute until tender, about 5 mins. Add zucchini, saute until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered in 350 oven about 15 minutes. Mix in cilantro and serve.

Strawberry Tiramisu

noreply@blogger.com (Caroline) — Tue, 26 Apr 2011 13:55:00 +0000

I made this for Easter. It was a huge hit. I left out the orange liqueur and replaced it with orange juice. Make it the day before so the ladyfingers can absorb all the liquid. Tastes like strawberry shortcake.

Bon Appetit, April 2006

8 servings (large)

1 1/4 cups strawberry preserves

1/3 cup plus 4 tbsp Cointreau or other orange liqueur, divided

1/3 cup orange juice

1 lb mascarpone cheese, room temperature

1 1/3 cups chilled whipping cream

1/3 cup sugar

1 tsp vanilla extract

1 1/2 lbs fresh strawberries, divided

52 (about) crisp ladyfingers (Boudoirs or Savoiardi)

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2 cup measuring cup. Place mascarpone cheese and 2 tbsp Cointreau in large bowl. fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tbsp Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong servings dish or 13x9x2 inch glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascapone mixture over. Arrange sliced strawberries over mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramisu and serve.

Pinto Beans with Chiles

noreply@blogger.com (Caroline) — Tue, 26 Apr 2011 13:50:00 +0000

Very good.

Bon Appetit, April 2008

4 Servings

2 dried ancho chiles, stemmed

2 cups boiling water

1 medium onion, chopped

1 garlic clove, peeled

2 tsp cumin seeds

1 tsp salt

2 tbsp olive oil

2 15-oz cans pinto beans, rinsed, drained

1 1/2 cups low-salt chicken broth

2 bay leaves

1/4 tsp ground black pepper

Place chiles in bowl. Pour 2 cups boiling water over. Let soak until chiles are soft, about 20 minutes. Strain, reserving 1/2 cup soaking liquid. Seed chiles; place in processor Add onion, garlic, cumin, 1 tsp salt, and 1/2 cup soaking liquid; puree. Can be made 2 days ahead. Cover, chill.

Heat oil in large pot over medium-high heat. Add chile puree, stir until slightly thickened, about 4 minutes. Add beans, broth, bay leaves, and 1/4 tsp pepper. Bring to boil. Reduce heat; simmer 10 minutes. Season with salt and pepper.

Roasted Tomatillo Salsa

noreply@blogger.com (Caroline) — Tue, 26 Apr 2011 13:46:00 +0000

Super easy and delicious.

Bon Appetit, April 2008

Makes about 2 cups

1 lb tomatillos (about 6 large) papery husks removed, rinsed

1/2 large onion, cut into thirds

2 serrano chiles, halved, seeded

1 tbsp olive oil

1 tsp salt

1 cup (loosely packed) fresh cilantro leaves

Preheat oven to 375. Toss first 5 ingredients in 8x8x2 inch glass baking dish. Roast in oven ntil tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Chill or serve at room temperature.

Slow-Cooked Carnitas Tacos

noreply@blogger.com (Caroline) — Tue, 26 Apr 2011 13:32:00 +0000

Delicious! Just stick the pork in the slow cooker and forget about it all day (good luck-it's smells so good). Serve with Roasted Tomatillo Salsa (really good and easy as long as you can find tomatillos) and Pinto Beans with Chiles.

Bon Appetit, April 2008

4 Servings

2 lbs boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2 inch pieces

2 tsp salt

2 tsp ground black pepper

2 tsp dried oregano (preferably Mexican)

1/2 large onion, cut into 4 pieces

1 avocado, halved, pitted, sliced

fresh cilantro sprigs

sliced red bell peppers

corn tortillas

salsa

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork, transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

Corn Chowder

noreply@blogger.com (Caroline) — Mon, 07 Mar 2011 14:57:00 +0000

This was alright, but not my favorite chowder recipe. It really tasted like canned corn. I suppose if you don't like canned corn, you could leave the cream style corn out and just put more frozen corn in. I don't know why it only calls for 1 cup of liquid. I thought that was odd, so I put in 2 cups, but it was still really dry after cooking all day so I added a couple more plus some milk. If I made it again, I would put in at least 4 cups of water at the beginning. This recipe is for a slow cooker.

4 Servings

6 slices bacon, diced

1/2 cup chopped onions

2 cups diced peeled potatoes

2 10-oz pkgs frozen corn

16-oz can cream style corn

1 tbsp sugar

1 tsp Worcestershire sauce

1 tsp salt

1/4 tsp pepper

1 cup water

In skillet, brown bacon until crisp. Remove bacon, reserving drippings.

Add onions and potatoes to skillet and saute for 5 minutes, drain.

Combine all ingredients in slow cooker. Mix well.

Cover. Cook on Low 6-7 hours.

Stuffed Bell Peppers

noreply@blogger.com (Caroline) — Mon, 07 Mar 2011 14:54:00 +0000

I cooked these in a slow cooker and they smelled amazing and tasted great!

4 servings

4 large bell peppers

1 lb ground beef, lightly browned

1 large onion, chopped

1 cup cooked brown rice

1 egg, beaten

1/4 cup milk

1/4 cup ketchup

dash hot pepper sauce

1 tsp or less of salt

1/4 tsp or less of pepper

Combine all ingredients except peppers. Gently pack mixture into peppers which have been capped and seeded. Place in greased slow cooker.

Cover. Cook on low 9-11 hours, or High 5-6 hours.

Ham and Bean Soup

noreply@blogger.com (Caroline) — Mon, 07 Mar 2011 14:48:00 +0000

I cooked this in the slow cooker and the house smelled so good when I got home from work. The soup tasted just as good and I served it with fresh biscuits and salad.

8 Servings

1 lb dry navy beans

1 lb ham pieces

1 tsp salt

1/4 tsp pepper

3 celery ribs, diced

3 carrots, diced

1 medium onion, diced

2 quarts water

1 bay leaf

Soak beans overnight. Drain, discarding soaking water.

Combine all ingredients in slow cooker.

Cover. Cook on High 8 to 9 hours or Low 11-12 hours.

Stacked Veggie Quesadilla

noreply@blogger.com (Caroline) — Mon, 07 Mar 2011 14:37:00 +0000

Really good. Even better the second day because it stays together better.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

4 8-inch diameter flour tortillas

1 8-oz package peeled chopped butternut squash, cut into 1/2-to 3/4 inch cubes

2 tbsp vegetable oil, divided

1 cup chopped white onion

1 15-to 16-oz can black beans, rinsed, drained

1/2 cup salsa, divided

2 garlic cloves, chopped

1 tsp chili powder

1 cup coarsely grated hot pepper Monterey Jack cheese

1/4 cup chopped fresh cilantro

Sour cream

Additional salsa

Fresh cilantro sprigs (for garnish)

Preheat broiler. Put tortillas in single layer on baking sheet. Brush with oil. Broil until toasted, about 3 minutes. Turn; set aside.

Place squash in microwave-safe bowl. Sprinkle water over, cover with plastic wrap, and microwave until just tender, about 3 minutes; drain. Heat 1 tbsp oil in large nonstick skillet over medium-high heat. Add onion and saute until beginning to brown, about 3 minutes. Add squash; stir 1 minute. Season with salt and freshly ground black pepper. Spread out squash in even layer over 1 tortilla. Add 1 tbsp oil to skillet. Add beans, 1/4 cup salsa, garlic, and chili powder. Using potato masher, crush until beans are coarsely mashed; season with salt and pepper. Stir in 1/4 cup salsa. Spread over second tortilla. Sprinkle cheese over third tortilla. Leave fourth tortilla plain.

Broil tortillas until cheese melts and vegetables are browned in spots, about 3 minutes, watching to prevent burning. Transfer black bean tortilla to plate; sprinkle 1/4 cup chopped cilantro over. Top with cheese tortilla, squash tortilla, then plain tortilla. Cut into 4 wedges. Garnish with sour cream, salsa, and cilantro sprigs.

Cocoa Brownies with Browned Butter and Walnuts

noreply@blogger.com (Caroline) — Tue, 01 Feb 2011 21:18:00 +0000

Really delicious fudgy and chewy brownies. You probably have all the ingredients already in your pantry. It was pretty easy to make and the long total time is just if you wait until it's totally cooled (I dare you to wait that long before taking a bite!)

Bon Appetit, February 2011

Prep: 20 minutes

Total: 4 hours 50 minutes (includes cooling time)

Makes 16

Nonstick vegetable oil spray

10 tbsp (1 1/4 sticks) unsalted butter, cut into 1-inch pieces

1 1/4 cups sugar

3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)

1 tsp vanilla extract

2 large eggs, chilled

1/3 cup plus 1 tbsp unbleached all purpose flour

1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325. Lin 8x8x2 inch metal baking pan with foil, pressing oil firmly against pan sides and leaving 2 inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 tsp water, vanilla, and 1/4 tsp (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD can be made 2 days ahead. Store airtight at room temperature.

Black Bean Chili with Butternut Squash

noreply@blogger.com (Caroline) — Tue, 01 Feb 2011 21:08:00 +0000

A very hearty vegetarian chili. Start early because it takes awhile to make. A good thing to have simmering on the stove on a cold winter's day. I thought it needed a lot of salt and it definitely helped adding the sour cream to it. Travis added hot sauce as well.

Bon Appetit, February 2011

Prep: 1 hour

Total: 3 hours 30 minutes

10 Servings

1 1/2 tbsp olive oil

2 onions, chopped

8 garlic cloves, chopped

2 1/2 tbsp chili powder

1 tbsp ground coriander

2 14.5 oz cans fire-roasted tomatoes

1 lb dried black beans, rinsed

2 chipotle chilies in adobo, minced

2 tsp dried oregano (preferably Mexican)

Coarse kosher salt

1 2 1/4-lb butternut squash, peeled, seeded, cut into 1/2 inch cubes (about 3 cups)

1/2 cup quick-cooking bulgur

Sour cream

coarsely rated hot pepper Monterey Jack cheese

Diced red onion

Chopped fresh cilantro

Pickle jalapeno rings

Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.

Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickle jalapeno rings.

Pasta with Chickpeas and Charred Tomatoes

noreply@blogger.com (Caroline) — Tue, 01 Feb 2011 16:12:00 +0000

This was good. I left out the olives like usual, but I think they were missed. I was trying to think of something to substitute, maybe capers? I'm not sure.

Bon Appetit, February 2011

Prep: 30 minutes

Total: 30 minutes

4 Servings

8 oz penne pasta

1/2 cup purchased plain hummus

2 tbsp extra-virgin olive oil

2 12-oz bags cherry tomatoes

1 15-oz can chickpeas (garbanzo beans) drained

3 garlic cloves, pressed

1 tsp smoked paprika

1/2 cup halved pitted Kalamata olives

1/2 cup chopped fresh cilantro

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.

Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.

Ziti with Skillet-Roasted Root Vegetables

noreply@blogger.com (Caroline) — Tue, 01 Feb 2011 16:02:00 +0000

I really liked this recipe. It's a good meatless meal. I substituted the beets for a turnip and therefore left out the beet greens. I think I might have let the vegetables cook for a little too long or cut them too small because they pretty much turned into mush and in the picture in the magazine you can still see the vegetables looking like vegetables.

Bon Appetit, January 2009

Prep: 50 minutes

Total: 50 minutes

4 Servings

2 tbsp olive oil

2 1/2 cups coarsely chopped red onion

2 cups 1/2 inch pieces peeled parsnips

2 cups 1/2-inch pieces peeled red-skinned sweet potatoes (yams)

2 cups 1/2-inch pieces peeled golden beets, greens coarsely chopped and reserved

1 tbsp chopped fresh rosemary

1 2/3 cups (about) vegetable broth, divided

1 lb ziti or other tubular pasta

2 tbsp (1/4 stick) butter

1 1/2 cups grated Parmesan cheese, divided

Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; saute until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth, bring to boil. Reduce heat to medium, sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot.

Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup Parmesan and more vegetable broth by 1/2 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

noreply@blogger.com (Caroline) — Mon, 24 Jan 2011 13:40:00 +0000

Great recipe. So easy and fast. A delicious meatless taco. I got 8 tacos out of the recipe.

Bon Appetit, February 2009

Prep: 25 minutes

Total: 25 minutes

Makes 4

1 15-oz can black beans, drained

1/2 tsp ground cumin

5 tsp olive oil, divided

1 tbsp fresh lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 tsp olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Salmon with Pineapple Salsa and Spicy Chile Sauce

noreply@blogger.com (Caroline) — Mon, 24 Jan 2011 13:36:00 +0000

Great recipe. We loved the salsa. Travis even liked the chipotle mayonnaise and he's not a huge fan of mayonnaise in general.

Bon Appetit, February 2007

Prep: 20 minutes

Total: 20 minutes

4 Servings

1/4 cup mayonnaise

1 1/4 tsp chopped canned chipotle chiles in adobo sauce

1 cup diced cored fresh pineapple

2 tbsp ginger preserves or orange marmalade

1 tbsp fresh lime juice

1 tsp minced peeled fresh ginger

2 tbsp chopped fresh cilantro

4 6-oz salmon fillets with skin (each 1 to 1 1/4 inches thick)

2 tbsp olive oil

Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.

Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and saute until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

Roast Chicken with Maple-Soy Glaze

noreply@blogger.com (Caroline) — Mon, 17 Jan 2011 19:14:00 +0000

This smelled so good and tasted just as good. I served it with broccoli and rice. Plan ahead because it takes almost 2 hours to make.

Bon Appetit, February 2006

4 Servings

1/4 cup pure maple syrup

1 tbsp soy sauce

1 tbsp rice vinegar

1/2 tsp hot pepper sauce

3/4 cup dry Sherry

1 4 1/2 lb chicken, fat and giblets removed, rinsed and patted dry

2 tbsp (1/4 stick) butter, room temperature

1/2 orange, cut into 4 pieces

2 1/2-inch slices fresh ginger, smashed

2 garlic cloves, smashed

Preheat oven to 375. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.

Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.

Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170 degrees, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).

Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

Valentine Brownies

noreply@blogger.com (Caroline) — Mon, 17 Jan 2011 19:04:00 +0000

These were advertised as the best brownie recipe ever. They were really good. They have a crackly meringue type top and they are very fudgy. It might have been my oven, but I had to add time to the baking and they didn't exactly cut very well. The one thing I did differently was use all semisweet chocolate chips (8 oz). The recipe takes awhile.

Good Housekeeping, February 2011

3/4 cup butter, cut up

4 oz unsweetened chocolate, chopped

4 oz semisweet chocolate, chopped

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa

1/2 tsp salt

6 large eggs

1 cup granulated sugar

1 cup packed brown sugar

2 tsp vanilla extract

Preheat oven to 350. Line 13 by 9 inch pan with foil; grease.

In 3 quart saucepan, melt butter and chocolates on low, stirring. Remove from heat.

In bowl, whisk flour, cocoas, and salt. In large bowl, with mixer on high speed, beat eggs until blended. Gradually add sugars, beat 10 minutes or until tripled in volume.

Fold in chocolates and vanilla, then flour mixture. Pour into pan. Bake 28 to 32 minutes or until toothpick inserted near center comes out almost clean. Cool. Makes 16.

Crunchy Peanut Broccoli

noreply@blogger.com (Caroline) — Mon, 17 Jan 2011 18:55:00 +0000

I got distracted and ended up burning the peanuts, so don't do that. Although everyone seemed to like the burnt taste. I might try roasting the broccoli and then adding the peanut mixture next time just because I like the taste of roasted broccoli better than blanched.

Good Housekeeping, February 2011

Active Time: 20 minutes

Total Time: 30 minutes

4 side dish servings

salt and pepper

1 lb broccoli florets

2 tbsp vegetable oil

1/4 cup roasted, unsalted peanuts, chopped

1 small shallot, finely chopped

1 tsp lower-sodium soy sauce

1 green onion, green parts only, thinly sliced

Heat large covered sauce pot of water to boiling on high. Fill large bowl with ice and water.

Add 1 tsp salt, then broccoli, to boiling water. Cook uncovered 3 to 4 minutes or until bright green and crisp-tender. Drain, then transfer to bowl of ice water. When cool, drain well. Place between paper towels to dry completely. Broccoli can be refrigerated in airtight container or resealable plastic bag up to overnight.

In 12 inch skillet, combine oil and peanuts. Cook on medium 4 to 5 minutes or until nuts are golden, stirring occasionally. Stir in shallot and cook 1 minute. Stir in soy sauce, then broccoli. Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper all over. Cook 2 minutes or until heated through and broccoli is evenly coated with nut mixture, stirring and tossing. Garnish with green onion.

Tilapia with Balsamic Butter Sauce, Thyme Mashed Potatoes, and Sugar Snap Peas

noreply@blogger.com (Caroline) — Mon, 17 Jan 2011 18:41:00 +0000

Great meal! We all agreed that the butter sauce would be delicious on anything. I cheated and used frozen sugar snap peas and heated them in the microwave. The tilapia is sauted very simply with salt and pepper.

Bon Appetit, January 2007

6 Servings

Thyme Mashed Potatoes

3 lbs russet or Yukon Gold potatoes, peeled, quartered

4 1/2 tbsp butter, room temperature

6 tbsp or more warm whipping cream

1 1/2 tbsp minced fresh thyme

Balsamic Butter Sauce

1/4 cup balsamic vinegar

1 garlic clove, minced

2 cups sugar snap peas, strings removed

2 tbsp olive oil

6 4-to5-oz tilapia fillets

1/2 cup (1 stick) plus 1 tbsp chilled unsalted butter, cut into 1/2-inch cubes

For Thyme Mashed Potatoes: Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tbsp cream, and thyme; mash. Season with salt and pepper. DO AHEAD. Can be made 2 hours ahead, Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tbsp if dry.

For Balsamic Butter Sauce: Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tbsp oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tbsp butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.