After Thanksgiving last week, I'm sure I'm not the only one who has leftover turkey in the refrigerator. Here is a great recipe that will make use of that turkey. If any of you have other "leftover" recipes that you would like to share... feel free!
Turkey Tetrazzini
Courtesy of Emeril Lagasse
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided (I used half the butter)
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream (I used fat-free half & half)
12 ounces wide egg noodles (I used whole wheat noodles)
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushedEmeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
Preheat the oven to 375 degrees F.
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Saturday, December 3, 2011
Friday, November 11, 2011
Food Discoveries...
I never had Swiss chard until I moved to the Midwest. Here is what Wikipedia says about Swiss chard...
Chard (Beta vulgaris subsp. cicla),[1] also known by other common names such as Swiss chard,[3] silverbeet, perpetual spinach, spinach beet, crab beet, bright lights (due to the bright and vivid spring colors when they are cooked or provided as a medley of vegetables), seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same group and subfamily as beetroot (garden beet), which is usually grown primarily for its edible roots.
The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
In the South, the greens that are most often eaten are turnip greens, collards, and spinach. I had seen Swiss chard in the grocery store and at the local farmers' market here, but the first time I bought some was about a month ago at Prairie Fruits Farm, a local goat farm in Champaign. It looked lovely, with its red stems and dark green leaves, so I thought I'd try it. I sauteed it with some pancetta and olive oil and it was yummy! My friend Claire Skaperdas sent me the recipe below and said it was wonderful.
Enjoy!
Swiss Chard with Raisins and Pine Nuts
1 1/2 lb or 2 bunches of Swiss Chard (sometimes I do it with only 1 bunch of Chard but leave all other ingredients at same measurements)
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins ( I like raisins so I add a few more)
1 cup water
Tear chard leaves from stems, coarsely chop stems and leaves separately.
Toast nuts till golden. Season with salt.
Cook onion in oil, 2-3 minutes. Add chard STEMS and cook 3-4 minutes.
Add raisins and 1/2 cup water and simmer, covered, until STEMS are softened, 4-5 minutes. Add Chard LEAVES and remaining 1/2 cup water and simmer, partially covered, until leaves are tender, 3-4 minutes.
Season with salt and pepper. Sprinkle with toasted pine nuts.
Serve at room temperature.
Chard (Beta vulgaris subsp. cicla),[1] also known by other common names such as Swiss chard,[3] silverbeet, perpetual spinach, spinach beet, crab beet, bright lights (due to the bright and vivid spring colors when they are cooked or provided as a medley of vegetables), seakale beet, and mangold, is a leafy vegetable, and is one of the cultivated descendants of the sea beet, Beta vulgaris subsp. maritima. Although the leaves are eaten, it is in the same group and subfamily as beetroot (garden beet), which is usually grown primarily for its edible roots.
The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.
In the South, the greens that are most often eaten are turnip greens, collards, and spinach. I had seen Swiss chard in the grocery store and at the local farmers' market here, but the first time I bought some was about a month ago at Prairie Fruits Farm, a local goat farm in Champaign. It looked lovely, with its red stems and dark green leaves, so I thought I'd try it. I sauteed it with some pancetta and olive oil and it was yummy! My friend Claire Skaperdas sent me the recipe below and said it was wonderful.
Enjoy!
Swiss Chard with Raisins and Pine Nuts
1 1/2 lb or 2 bunches of Swiss Chard (sometimes I do it with only 1 bunch of Chard but leave all other ingredients at same measurements)
1/2 cup pine nuts
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup golden raisins ( I like raisins so I add a few more)
1 cup water
Tear chard leaves from stems, coarsely chop stems and leaves separately.
Toast nuts till golden. Season with salt.
Cook onion in oil, 2-3 minutes. Add chard STEMS and cook 3-4 minutes.
Add raisins and 1/2 cup water and simmer, covered, until STEMS are softened, 4-5 minutes. Add Chard LEAVES and remaining 1/2 cup water and simmer, partially covered, until leaves are tender, 3-4 minutes.
Season with salt and pepper. Sprinkle with toasted pine nuts.
Serve at room temperature.
Friday, July 8, 2011
Summer Salads...
Summer is a great time for salads. Here are two that I have already made several times this summer…
Tuna/Apple Salad
This was a recipe in the June 5, 2011 Parade Magazine and was listed as Sheryl Crow’s tuna salad. I made some changes, so now it’s Margaret’s Tuna/Apple Salad!
• 2 cans (3.75 oz. each) albacore tuna in water, drained
• 1 Granny Smith apple (cored and unpeeled) cut into bite-size pieces
• ½ cup finely diced celery
• 2 T. chopped fresh flat-leaf parsley (this is optional… if you don’t have any parsley, don’t worry about it.)
• Salt and pepper to taste
• Tarragon-Lemon Mayo (see below)
Break up the tuna in a bowl. Add the apple, celery, and parsley. Add just enough of the Tarragon-Lemon mayonnaise to bind it all together. Serve on a bed of lettuce along with some of the radish salad (see recipe below) and some tasty crackers or good crusty bread.
Tarragon-Lemon Mayo
(This is the same recipe that is listed under “TV Cooks & Magazines.” It’s Rachael Ray’s recipe to use as a dip with asparagus and green beans.
• 1 cup mayonnaise (good quality mayonnaise is so important! Duke’s is the best.)
• 1 lemon, zested and juiced
• 1 small shallot or 2-3 spring onions, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
Mix all together. Keep in an airtight container in the fridge. It’s also great as a sandwich spread instead of plain mayo.
Radish Salad
This is a super easy salad and can be served by itself or along-side many other salads… tuna salad, chicken salad, potato salad, etc.
Take one or two bunches of radishes and cut off the greens. Clean and slice thinly and place in a bowl. Add red wine vinegar and vegetable (not olive) oil … about 2 parts vinegar to 1 part oil. Toss and add salt and pepper to taste. That’s it!
Tomato-Cucumber Salad
This salad is similar to the one above... Just cut up a nice ripe tomato or two (or cherry tomatoes cut in half work well, too!) and peel and seed a cucumber and cut it up as well. Put in a bowl and add some chopped spring onion and red wine vinegar and vegetable oil and a dash of soy sauce and salt and pepper to taste. Toss and serve. Very easy!
Tuna/Apple Salad
This was a recipe in the June 5, 2011 Parade Magazine and was listed as Sheryl Crow’s tuna salad. I made some changes, so now it’s Margaret’s Tuna/Apple Salad!
• 2 cans (3.75 oz. each) albacore tuna in water, drained
• 1 Granny Smith apple (cored and unpeeled) cut into bite-size pieces
• ½ cup finely diced celery
• 2 T. chopped fresh flat-leaf parsley (this is optional… if you don’t have any parsley, don’t worry about it.)
• Salt and pepper to taste
• Tarragon-Lemon Mayo (see below)
Break up the tuna in a bowl. Add the apple, celery, and parsley. Add just enough of the Tarragon-Lemon mayonnaise to bind it all together. Serve on a bed of lettuce along with some of the radish salad (see recipe below) and some tasty crackers or good crusty bread.
Tarragon-Lemon Mayo
(This is the same recipe that is listed under “TV Cooks & Magazines.” It’s Rachael Ray’s recipe to use as a dip with asparagus and green beans.
• 1 cup mayonnaise (good quality mayonnaise is so important! Duke’s is the best.)
• 1 lemon, zested and juiced
• 1 small shallot or 2-3 spring onions, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
Mix all together. Keep in an airtight container in the fridge. It’s also great as a sandwich spread instead of plain mayo.
Radish Salad
This is a super easy salad and can be served by itself or along-side many other salads… tuna salad, chicken salad, potato salad, etc.
Take one or two bunches of radishes and cut off the greens. Clean and slice thinly and place in a bowl. Add red wine vinegar and vegetable (not olive) oil … about 2 parts vinegar to 1 part oil. Toss and add salt and pepper to taste. That’s it!
Tomato-Cucumber Salad
This salad is similar to the one above... Just cut up a nice ripe tomato or two (or cherry tomatoes cut in half work well, too!) and peel and seed a cucumber and cut it up as well. Put in a bowl and add some chopped spring onion and red wine vinegar and vegetable oil and a dash of soy sauce and salt and pepper to taste. Toss and serve. Very easy!
Friday, May 20, 2011
Indian Treats...
Our good friends, Nancy and Harold Diamond, recently suggested collaborating on an Indian meal. Rich and I have eaten Indian cuisine many times, but I have never cooked Indian, so this sounded like a great idea. Little did I know how labor-intensive it would be! The results, however, made all the effort worthwhile. Below is the menu from our meal, along with some other Indian recipes and some information on Indian cooking. Enjoy!
Garam Masala from Narasimhan
This is a combination of spices used in a lot of Indian cooking. You can make it OR… buy it already made up at an Indian grocery store! Much, much easier!!
3 T Indian coriander seeds (or more to taste)
2 tsp cardomon pods
2 tsp cumin seeds
1/2 - 1 tsp whole cloves
scant 1/4 cup flaky cinnamon bark (tightly rolled hard bark not OK)
1 five star anise pod (I don't use the pod, only the seeds)
1/8 tsp grated nutmeg (optional)
2 red dry chillies or to taste
1 tsp fennel seed (optional)
Place all in a spice/coffee grinder. Grind until very fine/powdery.
Pillao Dilbahaar
(A rice/broccoli Indian pilaf recipe)
4-6 servings
1 bunch broccoli, peeled stems, cut in 1/2 in. pieces
4 T vegetable oil
1 cup raw unsalted cashew nuts
2 tsp cumin seeds
3-inch long flaky cinnamon stick
2 bay leaves
1/2 cup minced onions
1 tsp garlic
2 1/2 cups cooked calamati (brown basmati) rice
1 tsp coarse salt
--Heat a large heavy skillet/saute pan over medium-low heat.
Add 1 Tbs oil along with cashews. Toast cashews until light brown. These burn easily, so watch it. Transfer to a paper lined plate.
--Add remaining 3 T oil to same skillet and increase heat to medium high. When oil is hot, add cumin seeds. When they are dark brown (about 20 sec.), add cinnamon stick and bay leaves and let sizzle for for 30 sec. Add onion and garlic and cook, stirring for 5 min, until onion looks wilted and begins to brown,
--Add the broccoli and continue cooking, stirring, for 5 more min. Add 1/3 C water, reduce heat and cook covered for 6 (or fewer) min. until broccoli is cooked but still crisp.
--Mix in the cooked rice and salt and cook for a few min or until heated through. Uncover and stir in cashews. Serve immediately. (Or when the cook is ready!)
South Indian Spicy Lentil Stew
Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000)
Prep Time: 10 min
Cook Time: 40 min
--
Serves: serves 6
Ingredients
• 4 cups water
• 1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
• 2 tomatoes, cut into large chunks
• 5-6 large okra, halved lengthways
• 2 carrots, cut into large chunks
• 2 potatoes, cut into large chunks
• 1 tablespoon tumeric
• 2 teaspoons salt
• 2 teaspoons tamarind paste or 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 tablespoon cilantro seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 tablespoon black mustard seeds
• 1-2 jalapeno peppers, seeded and chopped
• 6-8 dried curry leaves
• 1 tablespoon sambhar masala
Directions
In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.
Indian Green Beans
(Can use eggplant, cauliflower, broccoli or finely chopped cabbage)
2 1/2 cups finely sliced (1/4") beans
2 T vegetable oil
2 tsp Channa dhal
2 tsp Urid dhal
1 1/2 tsp black mustard seeds
1/4 cup fresh grated (or dried) unsweetened coconut
2 dried red chilies, broken in pieces (or to taste)
2 T chopped cilantro leaves
Heat oil.
Add black mustard seeds, cooking until they pop.
Add the Channa and Urid dhal, cooking a minute or two, until slightly browned but not burned.
Add green beans, chilies (if used), coconut and water to cover.
Cook until done to taste (6-12 minutes.) Remove from heat.
Add chopped cilantro leaves and serve.
Chicken, Tandoori Style
Prepare chicken:
1 3-4 pound chicken, cut into 8 pieces, skinned, rinsed and dried
Slash chicken at intervals, drizzle with juice of a lemon and rub in 1 tsp salt. Let sit 30 min.
While chicken rests, prepare marinade:
8 oz yogurt, beaten
2 tsp ginger, finely chopped and then made into a paste
2 tsp garlic, finely chopped and then made into a paste
2 tsp dry roasted cumin, then made into powder
2 tsp coriander powder
1/2 finely chopped medium onion
Dry chicken, place in non-metallic dish, pour marinade over chicken pieces, working the marinade into the chicken slashes. Marinate several hours or overnight, in the refrigerator. If you want the chicken to have the characteristic red coloring, add red and yellow food coloring to the marinade.
Preheat grill, oven (400) or barbecue. For oven, place chicken on a rack over a foil covered pan. Use grill rack for barbecuing or grilling.
In a small bowl, mix:
1 tsp dried mango powder
1 tsp garam masala
1 tsp ground fenugreek seeds
3 T melted ghee (clarified butter) or vegetable oil (not olive)
Remove chicken from marinade, wash and dry. Brush chicken with half the spice-ghee or oil mixture.
Cook 10 minutes. Brush with remaining spice ghee or oil mixture.
Cook until done, about another 10 + minutes.
Serve with fresh coriander sprigs and lemon wedges, or onion and tomato slices, cut vertically.
Indian Eggplant & Tomatoes
(serves 6-8)
Can be served at room temperature.
Preheat oven to 400
3 medium eggplant, pricked all over with a fork. Roast 20 - 30 minutes, turning half way. Peel skin and roughly mash; put in a saucepan.
While the eggplant is baking, prepare the following:
1 medium onion finely chopped
Cook at low heat in 2 T oil until golden (8 - 15 min.)
Add:
1-2 green chillies, finely chopped (or to taste or optional)
1" fresh ginger, chopped fine
Cook 1 minute.
Add to the above:
1 tsp coriander powder
salt to taste
2 medium tomatoes, peeled and chopped
1 tsp garam masala
Cook 4 minutes.
Mix the above into the mashed eggplant.
Cook, stirring, 15 - 20 minutes.
Add 1/2 cup of chopped coriander.
Here is another recipe from Nancy...
Potatoes and Cauliflower
3 C. potatoes, scrubbed, unpeeled (I peel) quartered and sliced 1/4 " thick
2 cups of onions, halved and then sliced into slivers
3 cups of cauliflower buds
2 T shredded or chopped ginger
1 1/2 T finely chopped garlic
1 T finely chopped green chili (or to taste)
1 heaping tsp of garam masala
1/2 tsp turmeric
1 T Channa dahl ( Indian lentils)
1 T Urid dahl (Indian lentils)
4 T cooking oil
1/2 T black mustard seeds
1/2 C fresh chopped coriander
assemble ingredients next to stove
--Heat oil over medium high head in a saute pan w. cover
--Add mustard seeds, cover w. screen or saute pan cover until popping vigorously
--Quickly add channa and urid dahl, stirring until lentils turn brown, about 45 sec.
--Add ginger, garlic and chilies, stirring constantly
--Add onions and reduce heat. Cook about 3 min.
--Add potatoes, stir. Add turmeric and salt to taste.
--Add cauliflower, stirring well, but not mashing.
--Add 1 heaping tsp garam masala and 1/2 cup water.
--Cook until veggies are done.
... and some interesting information about coriander...
From Answers.com:
What is the difference between coriander and parsley?
Coriander is actually part of the parsley family. Its leaves (technically called cilantro) have a stronger, more distinctive flavor that can dominate a dish (as opposed to plain, or Italian parsley, that is more mild). For many, it's an acquired taste -- some people feel it tastes like soap. In addition, coriander seeds (really the mature, dried fruit) are used as a separate spice (tasting nothing like the leaves), generally ground and served in Middle Eastern dishes along with spices like Cumin.
Garam Masala from Narasimhan
This is a combination of spices used in a lot of Indian cooking. You can make it OR… buy it already made up at an Indian grocery store! Much, much easier!!
3 T Indian coriander seeds (or more to taste)
2 tsp cardomon pods
2 tsp cumin seeds
1/2 - 1 tsp whole cloves
scant 1/4 cup flaky cinnamon bark (tightly rolled hard bark not OK)
1 five star anise pod (I don't use the pod, only the seeds)
1/8 tsp grated nutmeg (optional)
2 red dry chillies or to taste
1 tsp fennel seed (optional)
Place all in a spice/coffee grinder. Grind until very fine/powdery.
Pillao Dilbahaar
(A rice/broccoli Indian pilaf recipe)
4-6 servings
1 bunch broccoli, peeled stems, cut in 1/2 in. pieces
4 T vegetable oil
1 cup raw unsalted cashew nuts
2 tsp cumin seeds
3-inch long flaky cinnamon stick
2 bay leaves
1/2 cup minced onions
1 tsp garlic
2 1/2 cups cooked calamati (brown basmati) rice
1 tsp coarse salt
--Heat a large heavy skillet/saute pan over medium-low heat.
Add 1 Tbs oil along with cashews. Toast cashews until light brown. These burn easily, so watch it. Transfer to a paper lined plate.
--Add remaining 3 T oil to same skillet and increase heat to medium high. When oil is hot, add cumin seeds. When they are dark brown (about 20 sec.), add cinnamon stick and bay leaves and let sizzle for for 30 sec. Add onion and garlic and cook, stirring for 5 min, until onion looks wilted and begins to brown,
--Add the broccoli and continue cooking, stirring, for 5 more min. Add 1/3 C water, reduce heat and cook covered for 6 (or fewer) min. until broccoli is cooked but still crisp.
--Mix in the cooked rice and salt and cook for a few min or until heated through. Uncover and stir in cashews. Serve immediately. (Or when the cook is ready!)
South Indian Spicy Lentil Stew
Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000)
Prep Time: 10 min
Cook Time: 40 min
--
Serves: serves 6
Ingredients
• 4 cups water
• 1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
• 2 tomatoes, cut into large chunks
• 5-6 large okra, halved lengthways
• 2 carrots, cut into large chunks
• 2 potatoes, cut into large chunks
• 1 tablespoon tumeric
• 2 teaspoons salt
• 2 teaspoons tamarind paste or 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 tablespoon cilantro seeds, ground
• 1 teaspoon cumin seeds, ground
• 1 tablespoon black mustard seeds
• 1-2 jalapeno peppers, seeded and chopped
• 6-8 dried curry leaves
• 1 tablespoon sambhar masala
Directions
In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
The stew can be prepared up to 2 hours in advance.
Indian Green Beans
(Can use eggplant, cauliflower, broccoli or finely chopped cabbage)
2 1/2 cups finely sliced (1/4") beans
2 T vegetable oil
2 tsp Channa dhal
2 tsp Urid dhal
1 1/2 tsp black mustard seeds
1/4 cup fresh grated (or dried) unsweetened coconut
2 dried red chilies, broken in pieces (or to taste)
2 T chopped cilantro leaves
Heat oil.
Add black mustard seeds, cooking until they pop.
Add the Channa and Urid dhal, cooking a minute or two, until slightly browned but not burned.
Add green beans, chilies (if used), coconut and water to cover.
Cook until done to taste (6-12 minutes.) Remove from heat.
Add chopped cilantro leaves and serve.
Chicken, Tandoori Style
Prepare chicken:
1 3-4 pound chicken, cut into 8 pieces, skinned, rinsed and dried
Slash chicken at intervals, drizzle with juice of a lemon and rub in 1 tsp salt. Let sit 30 min.
While chicken rests, prepare marinade:
8 oz yogurt, beaten
2 tsp ginger, finely chopped and then made into a paste
2 tsp garlic, finely chopped and then made into a paste
2 tsp dry roasted cumin, then made into powder
2 tsp coriander powder
1/2 finely chopped medium onion
Dry chicken, place in non-metallic dish, pour marinade over chicken pieces, working the marinade into the chicken slashes. Marinate several hours or overnight, in the refrigerator. If you want the chicken to have the characteristic red coloring, add red and yellow food coloring to the marinade.
Preheat grill, oven (400) or barbecue. For oven, place chicken on a rack over a foil covered pan. Use grill rack for barbecuing or grilling.
In a small bowl, mix:
1 tsp dried mango powder
1 tsp garam masala
1 tsp ground fenugreek seeds
3 T melted ghee (clarified butter) or vegetable oil (not olive)
Remove chicken from marinade, wash and dry. Brush chicken with half the spice-ghee or oil mixture.
Cook 10 minutes. Brush with remaining spice ghee or oil mixture.
Cook until done, about another 10 + minutes.
Serve with fresh coriander sprigs and lemon wedges, or onion and tomato slices, cut vertically.
Indian Eggplant & Tomatoes
(serves 6-8)
Can be served at room temperature.
Preheat oven to 400
3 medium eggplant, pricked all over with a fork. Roast 20 - 30 minutes, turning half way. Peel skin and roughly mash; put in a saucepan.
While the eggplant is baking, prepare the following:
1 medium onion finely chopped
Cook at low heat in 2 T oil until golden (8 - 15 min.)
Add:
1-2 green chillies, finely chopped (or to taste or optional)
1" fresh ginger, chopped fine
Cook 1 minute.
Add to the above:
1 tsp coriander powder
salt to taste
2 medium tomatoes, peeled and chopped
1 tsp garam masala
Cook 4 minutes.
Mix the above into the mashed eggplant.
Cook, stirring, 15 - 20 minutes.
Add 1/2 cup of chopped coriander.
Here is another recipe from Nancy...
Potatoes and Cauliflower
3 C. potatoes, scrubbed, unpeeled (I peel) quartered and sliced 1/4 " thick
2 cups of onions, halved and then sliced into slivers
3 cups of cauliflower buds
2 T shredded or chopped ginger
1 1/2 T finely chopped garlic
1 T finely chopped green chili (or to taste)
1 heaping tsp of garam masala
1/2 tsp turmeric
1 T Channa dahl ( Indian lentils)
1 T Urid dahl (Indian lentils)
4 T cooking oil
1/2 T black mustard seeds
1/2 C fresh chopped coriander
assemble ingredients next to stove
--Heat oil over medium high head in a saute pan w. cover
--Add mustard seeds, cover w. screen or saute pan cover until popping vigorously
--Quickly add channa and urid dahl, stirring until lentils turn brown, about 45 sec.
--Add ginger, garlic and chilies, stirring constantly
--Add onions and reduce heat. Cook about 3 min.
--Add potatoes, stir. Add turmeric and salt to taste.
--Add cauliflower, stirring well, but not mashing.
--Add 1 heaping tsp garam masala and 1/2 cup water.
--Cook until veggies are done.
... and some interesting information about coriander...
From Answers.com:
What is the difference between coriander and parsley?
Coriander is actually part of the parsley family. Its leaves (technically called cilantro) have a stronger, more distinctive flavor that can dominate a dish (as opposed to plain, or Italian parsley, that is more mild). For many, it's an acquired taste -- some people feel it tastes like soap. In addition, coriander seeds (really the mature, dried fruit) are used as a separate spice (tasting nothing like the leaves), generally ground and served in Middle Eastern dishes along with spices like Cumin.
Friday, April 1, 2011
Chef Bob...
Bob Rowe is a wonderful chef and caterer in the Champaign-Urbana area. (Check out his website: http://www.classiceventscatering.com/) He has also been teaching cooking classes for many years through the adult education department of Urbana High School and I have been taking his classes since I moved here. People come to his classes with a bottle of wine and hearty appetites. Bob cooks, we take notes and ask questions, and then we eat his delicious dishes. Always a fun evening!
Here are a couple of recipes from some recent classes….
Cheddar Walnut Crisps
1 cup grated cheddar cheese
1 cup grated parmesan cheese
½ cup walnuts
1 t. cayenne (or less)
2 T. fresh thyme, finely chopped
Place the cheeses, walnuts, and cayenne in a food processor and pulse until finely chopped. Roll into a log and slice into small disk shaped rounds and place on a parchment paper lined cookie sheet. Don’t place them too closely together because they melt as they cook. (Note: it slices better if you refrigerate the log for a while before cutting.) Sprinkle with a small amount of fresh chopped thyme. Bake for about 10 minutes at 350°. Store in an air-tight container if you have any left over!
Goat Cheese Pudding
If you like Panna Cotta, you will LOVE this dish!! As a matter of fact, you will probably like this better!
2 cups milk
¾ cup cream
1 vanilla bean, split in half and the seeds scrapped out (use the seeds!)
¼ cup honey
Zest of 1 lemon
Wisk all this together and simmer. Slowing incorporate the following into the mixture above:
2 eggs
2 egg yolks
1 cup sugar
2 T. corn starch
In a blender, add:
10.5 oz. log of goat cheese
2 T. softened butter
4 t. lemon juice
Add the liquid ingredients and blend well. (Remove the vanilla bean pod before blending.) Pour into small ramekins or wine or champagne glasses. Refrigerate until set. Serve with fresh berries on top. Elegant and delicious!
#####
April 17, 2011
Here's a yummy and easy salad that makes a nice addition to any meal...
Asparagus Salad
Use as much asparagus as you need, depending on the number of people you are serving. Clean and trim. Spread the asparagus out in a large pan and pour boiling water over them. Let sit for about 4 minutes. Drain and put ice cubes on top of the asparagus while you prepare the other ingredients.
Spread some cherry tomatoes on a baking sheet and drizzle with oil oil. Warm in a 400° oven for only 4-5 minutes. Don't let the tomatoes burst.
Drain the asparagus of the ice cubes and arrange them on a large platter. Top with toasted pistachios and the warm cherry tomatoes. Sprinkle with shredded asiago cheese, lemon zest, and chopped scallions. Serve.
Here are a couple of recipes from some recent classes….
Cheddar Walnut Crisps
1 cup grated cheddar cheese
1 cup grated parmesan cheese
½ cup walnuts
1 t. cayenne (or less)
2 T. fresh thyme, finely chopped
Place the cheeses, walnuts, and cayenne in a food processor and pulse until finely chopped. Roll into a log and slice into small disk shaped rounds and place on a parchment paper lined cookie sheet. Don’t place them too closely together because they melt as they cook. (Note: it slices better if you refrigerate the log for a while before cutting.) Sprinkle with a small amount of fresh chopped thyme. Bake for about 10 minutes at 350°. Store in an air-tight container if you have any left over!
Goat Cheese Pudding
If you like Panna Cotta, you will LOVE this dish!! As a matter of fact, you will probably like this better!
2 cups milk
¾ cup cream
1 vanilla bean, split in half and the seeds scrapped out (use the seeds!)
¼ cup honey
Zest of 1 lemon
Wisk all this together and simmer. Slowing incorporate the following into the mixture above:
2 eggs
2 egg yolks
1 cup sugar
2 T. corn starch
In a blender, add:
10.5 oz. log of goat cheese
2 T. softened butter
4 t. lemon juice
Add the liquid ingredients and blend well. (Remove the vanilla bean pod before blending.) Pour into small ramekins or wine or champagne glasses. Refrigerate until set. Serve with fresh berries on top. Elegant and delicious!
#####
April 17, 2011
Here's a yummy and easy salad that makes a nice addition to any meal...
Asparagus Salad
Use as much asparagus as you need, depending on the number of people you are serving. Clean and trim. Spread the asparagus out in a large pan and pour boiling water over them. Let sit for about 4 minutes. Drain and put ice cubes on top of the asparagus while you prepare the other ingredients.
Spread some cherry tomatoes on a baking sheet and drizzle with oil oil. Warm in a 400° oven for only 4-5 minutes. Don't let the tomatoes burst.
Drain the asparagus of the ice cubes and arrange them on a large platter. Top with toasted pistachios and the warm cherry tomatoes. Sprinkle with shredded asiago cheese, lemon zest, and chopped scallions. Serve.
Saturday, February 5, 2011
Snowy Weather Favorites...
It's been a cold and snowy winter here in east central Illinois and it's only early February! I don't know about other people, but when it's cold out and I'm snuggled up safe and warm inside with a fire in the fireplace, I love to eat! I have some comfort food recipes posted in other places on this blog, but I'd love to open this up to anyone who might have some favorite cold weather dishes you would like to share. With the Super Bowl tomorrow, you might want to share some Super Bowl party recipes as well.
I'll start off with a recipe given to me by my friends Steven Zindars and Richard Hayes. They said the recipe is from Miss Marla in Danville, IL. Enjoy!
Caramel Corn
1 cup butter or margarine
2 cups brown sugar
1 T salt
6-7 qt. popped popcorn
1/2 cup white corn syrup
1/4 t cream of tartar
1 t baking soda
Vanilla to taste
Mix butter, syrup, and brown sugar in a pan and bring to a boil. Let boil for 6 minutes, stirring constantly. Take off the heat and add cream of tarter, salt, baking soda, and vanilla. Stir until foamy. Pour over the popped popcorn. Mix well and spread mixture on cookie sheet. Bake for 1 hour at 200°.
I'll start off with a recipe given to me by my friends Steven Zindars and Richard Hayes. They said the recipe is from Miss Marla in Danville, IL. Enjoy!
Caramel Corn
1 cup butter or margarine
2 cups brown sugar
1 T salt
6-7 qt. popped popcorn
1/2 cup white corn syrup
1/4 t cream of tartar
1 t baking soda
Vanilla to taste
Mix butter, syrup, and brown sugar in a pan and bring to a boil. Let boil for 6 minutes, stirring constantly. Take off the heat and add cream of tarter, salt, baking soda, and vanilla. Stir until foamy. Pour over the popped popcorn. Mix well and spread mixture on cookie sheet. Bake for 1 hour at 200°.
Thursday, January 13, 2011
Happy 2011!
Happy New Year!
I have been doing this blog for over 5 months and now have about 100 recipes posted. Many thanks to those of you who have shared recipes and to those who have tried some of the recipes on the blog and have given me good feed-back. Keep those recipes coming and I'll keep posting!!
My family and I enjoyed some wonderful food throughout the holiday season and hope you did as well.
Here are two delicious desserts that Rich and I enjoyed at a holiday party hosted by my friend, Rhonda Fallon. Yumm!
Pumpkin Creme Caramel
(A 1958 Good Housekeeping Rum-Pumpkin Cup Custard (for 2) prompted this recipe. Recipe sent from Good Housekeeping website.)
Yields: 12 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Oven Temp: 350
Ingredients:
1/4 cup(s) water
1 1/4 cup(s) sugar
1 14 oz. can coconut milk (not cream of coconut), well shaken
3/4 cup heavy or whipping cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons dark or coconut rum (optional)
2 teaspoon vanilla extract
1/8 teaspoon salt
Freshly whipped cream, for garnish
Toasted shredded coconut, for garnish
Grated nutmeg, for garnish
Directions:
Preheat oven to 350 degrees F.
In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium
high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9
minutes or until caramel is just amber in color. Pour caramel into 9-inch
round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of
pan.
In 2-quart saucepan, heat coconut milk, heavy cream, and remaining ½
cup sugar just to boiling on medium-high, stirring to dissolve sugar.
Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla,
and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour
pumpkin mixture through sieve into 8-cup glass measuring cup, then into
caramel-coated pan. Place pan in roasting pan; place on oven rack. Pour
boiling water into roasting pan to come three-quarters of the way up side
of 9-inch pan. Bake 45 to 55 minutes (if using metal pan, start checking
for doneness at 35 minutes) or until knife comes out clean when inserted 1
inch from edge of custard (center of custard will still jiggle slightly).
Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan
on wire rack. Cover and refrigerate crème caramel overnight or up to 2
days. To unmold, run small spatula around side of pan; invert crème caramel
onto serving plate, allowing caramel syrup to drip down from pan (some
caramel may remain in pan). Garnish with a dollop of whipped cream,
toasted coarsely shredded coconut, and nutmeg.
Semifreddo with Almonds
(Courtesy of Chris Favazza who was served this desert in a home in northern Italy)
5.3 oz almond paste
2 c. whipping cream - beaten stiff
4 oz. sugar
2 eggs separated
Beat whipping cream stiff with sugar.
Separate the 2 eggs. Beat 2 egg yolks
Add almond paste to beaten yolks
Whip egg whites until stiff
Combine egg whites and whipping cream and fold in almond/yolk mixture gently.
Line a loaf pan with two pieces of plastic wrap. One piece length-wise with an overhang and second piece width-wise with overhang.
Pour semifreddo mixture in pan. Cover with overhang plastic wrap or an additional piece of plastic wrap.
Place in freezer for at least six hours.
Remove from loaf pan and remove plastic wrap. Slice and serve on individual plates - garnish as desired.
Bon Appétit!
#####
We have had a particularly cold and snowy winter so far here in east central Illinois. There’s nothing better than a good bowl of soup or a hearty stew to warm the tummy in this weather. Here are two great recipes that I found in a magazine called “Cuisine Soups, Stews, & Chilies.” Be prepared to go back for seconds on these two!
Cheese & Corn Chowder
• 5 strips thick-sliced bacon, diced
• 2 T unsalted butter
• 2 T olive oil
• 2 cups diced onion (I use one medium size onion.)
• 1 cup diced celery
• ¼ cup all-purpose flour
• 2 t minced, fresh thyme
• 1 t kosher salt
• ¼ t cayenne pepper
• ¼ t ground turmeric
• 6 cups chicken broth (I use Kitchen Basics brand. It costs more, but it’s worth it!)
• 1 lb. russet potatoes, peeled and diced
• 4-5 cups frozen (thawed) corn. (I use white corn.)
• 1 cup heavy cream
• 1 cup shredded white cheddar cheese
• 2 oz. cream cheese
• Minced fresh chives (optional)
Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel lined plate and set aside. Pour off the drippings. (I don’t because I think the bacon drippings add so much to the taste. However, it’s healthier to drain it!)
Melt the butter with oil in the same pot and add the onion and celery and sweat until soft… about 8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook for 2 minutes.
Add the broth, potatoes, and corn. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender… 10-12 minutes.
Stir in cream, cheddar cheese, cream cheese, and reserved bacon. Simmer until cheese melts… about 5 minutes. Do not let the chowder boil, or it will curdle. Garnish each serving of chowder with chives.
Ham & Lentil Stew
• ½ lb. ham, diced
• 2 T olive oil
• 1 cup diced onion
• ½ cup diced celery
• ½ cup diced carrot
• 2 t minced garlic
• ½ lb. dry brown lentils
• ¼ cup dry sherry
• 5 cups chicken broth (Kitchen Basics… the best!)
• 2 cups diced tomatoes (I used canned, undrained)
• 2 t minced fresh thyme
• 2 cups chopped fresh spinach (I use baby spinach which you don’t need to chop)
• 1 T red wine vinegar
• Crumbled goat cheese
Brown the ham in oil in a large pot. Transfer to a plate and set aside.
Add onion, celery, carrot, and garlic to the pot. Reduce heat to medium and sweat 5 minutes. Stir in lentils, and increase heat to medium-high, and cook for 2 minutes.
Deglaze the pot with sherry. Simmer until nearly evaporated.
Stir in the ham, broth, tomatoes, and thyme. Bring stew to a boil, reduce heat to medium-low, and simmer, partially covered until the lentils are tender… about 30 minutes.
Add the spinach to the stew and season with salt and pepper. Finish with the vinegar. This brightens the flavor of the stew.
Garnish with goat cheese. Serve with good crusty bread.
I have been doing this blog for over 5 months and now have about 100 recipes posted. Many thanks to those of you who have shared recipes and to those who have tried some of the recipes on the blog and have given me good feed-back. Keep those recipes coming and I'll keep posting!!
My family and I enjoyed some wonderful food throughout the holiday season and hope you did as well.
Here are two delicious desserts that Rich and I enjoyed at a holiday party hosted by my friend, Rhonda Fallon. Yumm!
Pumpkin Creme Caramel
(A 1958 Good Housekeeping Rum-Pumpkin Cup Custard (for 2) prompted this recipe. Recipe sent from Good Housekeeping website.)
Yields: 12 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Oven Temp: 350
Ingredients:
1/4 cup(s) water
1 1/4 cup(s) sugar
1 14 oz. can coconut milk (not cream of coconut), well shaken
3/4 cup heavy or whipping cream
1 cup solid-pack pumpkin
6 large eggs
2 tablespoons dark or coconut rum (optional)
2 teaspoon vanilla extract
1/8 teaspoon salt
Freshly whipped cream, for garnish
Toasted shredded coconut, for garnish
Grated nutmeg, for garnish
Directions:
Preheat oven to 350 degrees F.
In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium
high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9
minutes or until caramel is just amber in color. Pour caramel into 9-inch
round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of
pan.
In 2-quart saucepan, heat coconut milk, heavy cream, and remaining ½
cup sugar just to boiling on medium-high, stirring to dissolve sugar.
Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla,
and salt until blended.
Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour
pumpkin mixture through sieve into 8-cup glass measuring cup, then into
caramel-coated pan. Place pan in roasting pan; place on oven rack. Pour
boiling water into roasting pan to come three-quarters of the way up side
of 9-inch pan. Bake 45 to 55 minutes (if using metal pan, start checking
for doneness at 35 minutes) or until knife comes out clean when inserted 1
inch from edge of custard (center of custard will still jiggle slightly).
Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan
on wire rack. Cover and refrigerate crème caramel overnight or up to 2
days. To unmold, run small spatula around side of pan; invert crème caramel
onto serving plate, allowing caramel syrup to drip down from pan (some
caramel may remain in pan). Garnish with a dollop of whipped cream,
toasted coarsely shredded coconut, and nutmeg.
Semifreddo with Almonds
(Courtesy of Chris Favazza who was served this desert in a home in northern Italy)
5.3 oz almond paste
2 c. whipping cream - beaten stiff
4 oz. sugar
2 eggs separated
Beat whipping cream stiff with sugar.
Separate the 2 eggs. Beat 2 egg yolks
Add almond paste to beaten yolks
Whip egg whites until stiff
Combine egg whites and whipping cream and fold in almond/yolk mixture gently.
Line a loaf pan with two pieces of plastic wrap. One piece length-wise with an overhang and second piece width-wise with overhang.
Pour semifreddo mixture in pan. Cover with overhang plastic wrap or an additional piece of plastic wrap.
Place in freezer for at least six hours.
Remove from loaf pan and remove plastic wrap. Slice and serve on individual plates - garnish as desired.
Bon Appétit!
#####
We have had a particularly cold and snowy winter so far here in east central Illinois. There’s nothing better than a good bowl of soup or a hearty stew to warm the tummy in this weather. Here are two great recipes that I found in a magazine called “Cuisine Soups, Stews, & Chilies.” Be prepared to go back for seconds on these two!
Cheese & Corn Chowder
• 5 strips thick-sliced bacon, diced
• 2 T unsalted butter
• 2 T olive oil
• 2 cups diced onion (I use one medium size onion.)
• 1 cup diced celery
• ¼ cup all-purpose flour
• 2 t minced, fresh thyme
• 1 t kosher salt
• ¼ t cayenne pepper
• ¼ t ground turmeric
• 6 cups chicken broth (I use Kitchen Basics brand. It costs more, but it’s worth it!)
• 1 lb. russet potatoes, peeled and diced
• 4-5 cups frozen (thawed) corn. (I use white corn.)
• 1 cup heavy cream
• 1 cup shredded white cheddar cheese
• 2 oz. cream cheese
• Minced fresh chives (optional)
Cook bacon in a large pot over medium heat until crisp. Drain on a paper towel lined plate and set aside. Pour off the drippings. (I don’t because I think the bacon drippings add so much to the taste. However, it’s healthier to drain it!)
Melt the butter with oil in the same pot and add the onion and celery and sweat until soft… about 8 minutes. Stir in flour, thyme, salt, cayenne, and turmeric and cook for 2 minutes.
Add the broth, potatoes, and corn. Bring chowder to a boil, reduce heat to medium-low, and simmer until potatoes are tender… 10-12 minutes.
Stir in cream, cheddar cheese, cream cheese, and reserved bacon. Simmer until cheese melts… about 5 minutes. Do not let the chowder boil, or it will curdle. Garnish each serving of chowder with chives.
Ham & Lentil Stew
• ½ lb. ham, diced
• 2 T olive oil
• 1 cup diced onion
• ½ cup diced celery
• ½ cup diced carrot
• 2 t minced garlic
• ½ lb. dry brown lentils
• ¼ cup dry sherry
• 5 cups chicken broth (Kitchen Basics… the best!)
• 2 cups diced tomatoes (I used canned, undrained)
• 2 t minced fresh thyme
• 2 cups chopped fresh spinach (I use baby spinach which you don’t need to chop)
• 1 T red wine vinegar
• Crumbled goat cheese
Brown the ham in oil in a large pot. Transfer to a plate and set aside.
Add onion, celery, carrot, and garlic to the pot. Reduce heat to medium and sweat 5 minutes. Stir in lentils, and increase heat to medium-high, and cook for 2 minutes.
Deglaze the pot with sherry. Simmer until nearly evaporated.
Stir in the ham, broth, tomatoes, and thyme. Bring stew to a boil, reduce heat to medium-low, and simmer, partially covered until the lentils are tender… about 30 minutes.
Add the spinach to the stew and season with salt and pepper. Finish with the vinegar. This brightens the flavor of the stew.
Garnish with goat cheese. Serve with good crusty bread.
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