Happy Hump Day! Enjoy :-)
Gorgonzola-Walnut Penne with Grilled Chicken
Simple, elegant comfort food for a cold fall or winter evening.
Yields: 4 Servings
Ingredients
1/2 cup Heavy cream
1 8 oz package Gorgonzola Cheese crumbled
1 medium Shallot diced finely
1/2 tablespoon Butter
4 cups Penne pasta
2/3 cup Walnuts unsalted, coursely chopped
1 whole Chicken Breast
-- Optional Garnishes --
1 tablespoon Vegetable oil
Chives
Basil
Instructions
In a large pot of boiling water, boil the penne until al dente, about 8 minutes.
Meanwhile, get the chicken on the grill: Preheat grill or grill pan. Trim chicken breast of any fat Add salt and pepper to taste, and brush lightly with vegetable oil. Grill chicken breast -- after 3 minutes, turn and rotate 45 degrees, then flip. Sear for 3 minutes, rotate 45 degrees, and, after checking for doneness, remove.
While the chicken is grilling, make the gorgonzola sauce. In a small saucepan, heat butter over medium heat and add diced shallots until softened, about 1-2 minutes. Lower heat to low and add gorgonzola cheese, stirring as it melts. Add cream. Keep heat on low, but gradually raise it to medium, stirring, taking care not to curdle or boil the sauce.
Drain the penne, add to serving bowl or dish.
Wednesday, January 20, 2010
Tuesday, January 19, 2010
2day's recipe: Mama Chang’s Stir-Fried Shrimp and Scallions
I haven't tried this one yet but it was passed to me as a "you gotta try this" recipe. So, if you try it, let me know - good or yummy good?
Enjoy :-)
Mama Chang’s Stir-Fried Shrimp and Scallions
Joanne Chang’s mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. “She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup.”
Yields: 4 Servings
Ingredients
1 1/2 pounds shelled and deveined large shrimp
3 garlic cloves sliced
One 1-inch piece of fresh ginger
1 1/2 teaspoons crushed red pepper
1 large egg white
2 teaspoons cornstarch
3/4 cup ketchup
1/2 cup low-sodium chicken broth
1 tablespoon sugar
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons kosher salt
1/4 cup canola oil
3 scallions, thinly sliced
1/2 cup coarsely chopped cilantro
Instructions
1.In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated.
2.In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch.
3.In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.
Enjoy :-)
Mama Chang’s Stir-Fried Shrimp and Scallions
Joanne Chang’s mother used to make this sweet-and-spicy shrimp stir-fry all the time. When she was old enough to cook, Chang asked her mom for the recipe. “She hemmed and hawed until she finally gave it to me, revealing her secret ingredient: ketchup.”
Yields: 4 Servings
Ingredients
1 1/2 pounds shelled and deveined large shrimp
3 garlic cloves sliced
One 1-inch piece of fresh ginger
1 1/2 teaspoons crushed red pepper
1 large egg white
2 teaspoons cornstarch
3/4 cup ketchup
1/2 cup low-sodium chicken broth
1 tablespoon sugar
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons kosher salt
1/4 cup canola oil
3 scallions, thinly sliced
1/2 cup coarsely chopped cilantro
Instructions
1.In a large bowl, toss the shrimp with the garlic, ginger, red pepper, egg white and 1 teaspoon of the cornstarch until well-coated.
2.In a medium bowl, whisk the ketchup with the broth, sugar, pepper, salt and the remaining 1 teaspoon of cornstarch.
3.In a very large skillet, heat the oil until shimmering. Add the shrimp and stir-fry over high heat until they begin to turn pink. Add the ketchup mixture and simmer until the shrimp are cooked, about 2 minutes. Stir in the scallions and cilantro and serve.
Thursday, January 14, 2010
2day's recipe: Crisp Oven Roasted Chicken with Rosemary Potatoes - a favorite!
This is one of our favorite dishes. It is easy and you can change up the flavors and it still works wonderfully. It is comforting and fills your kitchen with the best smells. I use at least 2 lemons and several stalks of rosemary. I also don't always have the time to let this chicken sit in the fridge and find that if it sits for just a few minutes the results are awesome Enjoy :-)
Crisp Oven Roasted Chicken with Rosemary Potatoes
Yields: 4 Servings
Ingredients
1 (3-pound) chicken
salt and freshly ground pepper
2 or more sprigs fresh rosemary 1/2 or more lemon
2 tablespoons unsalted butter melted
2 carrots, coarsely chopped
2 stalks celery coarsely chopped
1 large onion coarsely chopped
3/4 cup white wine
3/4 chicken stock
2 tablespoons chopped flat-leaf parsley
Oven Roasted Potatoes:
2 pounds small red white, or Yukon gold potatoes
1 + tablespoon olive oil
3 to 4 sprigs rosemary coarse salt to taste
Instructions
1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half or 2 inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours. This will work even if you forget to let this sit overnight. A few mins work, just add extra lemons and rosemary.
2. Preheat oven to 450 F.
3. Add 1 - 2 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. I zest the lemons, fresh rosemary (cut the rosemary up to smaller leaves)add salt & pepper, minced or crushed garlic in a little bowl and put this mixture under the skin of the chicken. Take a couple tablespoons & put that under the skin as well. Lot of flavor!! Put pan in oven with legs facing toward back of oven.
4. Adjust heat down to 400 F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 minutes, basting with pan drippings every 20 minutes. Place oven roasted potatoes (below) in oven after 15 to 20 minutes. After chicken has roasted for 40mins, pour wine and stock over vegetables, and continue roasting until chicken is done.
5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and purre until almost smooth. Season to taste with salt and pepper, then stir in parsley. Now - you don't have to make the sauce if you don't have the time, you can serve the veggies with the chicken and they are awesome. See - many ways to change this recipe up!
6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.
Oven roasted potatoes:
1. Preheat oven to 350 or 400 F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)
2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs. Roast until potatoes are crisp and golden brown, about 1 hour to 1 1/4 hours, turning occasionally with a spatula. Sprinkle on coarse salt and serve.
Crisp Oven Roasted Chicken with Rosemary Potatoes
Yields: 4 Servings
Ingredients
1 (3-pound) chicken
salt and freshly ground pepper
2 or more sprigs fresh rosemary 1/2 or more lemon
2 tablespoons unsalted butter melted
2 carrots, coarsely chopped
2 stalks celery coarsely chopped
1 large onion coarsely chopped
3/4 cup white wine
3/4 chicken stock
2 tablespoons chopped flat-leaf parsley
Oven Roasted Potatoes:
2 pounds small red white, or Yukon gold potatoes
1 + tablespoon olive oil
3 to 4 sprigs rosemary coarse salt to taste
Instructions
1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half or 2 inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours. This will work even if you forget to let this sit overnight. A few mins work, just add extra lemons and rosemary.
2. Preheat oven to 450 F.
3. Add 1 - 2 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. I zest the lemons, fresh rosemary (cut the rosemary up to smaller leaves)add salt & pepper, minced or crushed garlic in a little bowl and put this mixture under the skin of the chicken. Take a couple tablespoons & put that under the skin as well. Lot of flavor!! Put pan in oven with legs facing toward back of oven.
4. Adjust heat down to 400 F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 minutes, basting with pan drippings every 20 minutes. Place oven roasted potatoes (below) in oven after 15 to 20 minutes. After chicken has roasted for 40mins, pour wine and stock over vegetables, and continue roasting until chicken is done.
5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and purre until almost smooth. Season to taste with salt and pepper, then stir in parsley. Now - you don't have to make the sauce if you don't have the time, you can serve the veggies with the chicken and they are awesome. See - many ways to change this recipe up!
6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.
Oven roasted potatoes:
1. Preheat oven to 350 or 400 F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)
2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs. Roast until potatoes are crisp and golden brown, about 1 hour to 1 1/4 hours, turning occasionally with a spatula. Sprinkle on coarse salt and serve.
Tuesday, January 12, 2010
2day's recipe: Portabella Bolognese
Meatless Meal today but with the beefy mushrooms you will never miss the meat. Delicious. Try meatless once a week & a good for you fish. It is a hard change, I know but I also know it will be good for me & u!
Enjoy :-)
Portabella Bolognese
Yields: 4 Servings
Ingredients
1 ounce dried mushrooms such as porcini or mixed wild mushrooms or fresh
2 cups water or chicken stock
2 tablespoons EVOO – Extra Virgin Olive Oil
3 tablespoons butter cut into pieces
4 portabella mushrooms cut into 1/4-inch dice
1 medium onion chopped
1 small carrot peeled and chopped
1 small rib celery chopped
2 large cloves garlic finely chopped
1 bay leaf fresh or dried
Salt and pepper
Freshly grated nutmeg to your taste
2 tablespoons tomato paste
1 cup dry red wine
1 14-ounce can crushed tomatoes or tomato puree
1 cup whole milk
1 pound fettuccine pasta
A handful of flat-leaf parsley
Grated Pecorino Romano cheese
Instructions
Place dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil then reduce heat to low and steep. I would use fresh mushrooms and skip this step.
Heat a heavy pot over medium to medium-high heat with 2 turns of the pan EVOO. When hot, add butter and melt into oil then add portabellas, onions, carrots, celery, garlic, and bay leaf. Sauté until tender, 15 minutes, then season with salt, pepper and nutmeg, stir in tomato paste and cook 1 minute. Stir in wine and reduce 2 minutes to evaporate. Add crushed or pureed tomatoes and stir. Reduce heat.
Remove dried mushrooms from steeping liquid and chop. Stir into sauce. Add steeping liquid, reserving the last few spoonfuls in pot as any grit on the mushrooms will have settled there. Stir in milk. Simmer over low heat 20-30 minutes to thicken.
Bring a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.
Source: FoodNetwork RR
Enjoy :-)
Portabella Bolognese
Yields: 4 Servings
Ingredients
1 ounce dried mushrooms such as porcini or mixed wild mushrooms or fresh
2 cups water or chicken stock
2 tablespoons EVOO – Extra Virgin Olive Oil
3 tablespoons butter cut into pieces
4 portabella mushrooms cut into 1/4-inch dice
1 medium onion chopped
1 small carrot peeled and chopped
1 small rib celery chopped
2 large cloves garlic finely chopped
1 bay leaf fresh or dried
Salt and pepper
Freshly grated nutmeg to your taste
2 tablespoons tomato paste
1 cup dry red wine
1 14-ounce can crushed tomatoes or tomato puree
1 cup whole milk
1 pound fettuccine pasta
A handful of flat-leaf parsley
Grated Pecorino Romano cheese
Instructions
Place dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil then reduce heat to low and steep. I would use fresh mushrooms and skip this step.
Heat a heavy pot over medium to medium-high heat with 2 turns of the pan EVOO. When hot, add butter and melt into oil then add portabellas, onions, carrots, celery, garlic, and bay leaf. Sauté until tender, 15 minutes, then season with salt, pepper and nutmeg, stir in tomato paste and cook 1 minute. Stir in wine and reduce 2 minutes to evaporate. Add crushed or pureed tomatoes and stir. Reduce heat.
Remove dried mushrooms from steeping liquid and chop. Stir into sauce. Add steeping liquid, reserving the last few spoonfuls in pot as any grit on the mushrooms will have settled there. Stir in milk. Simmer over low heat 20-30 minutes to thicken.
Bring a large pot of water to a boil, salt water and cook pasta to al dente. Drain pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.
Source: FoodNetwork RR
Monday, January 11, 2010
2day's recipe: Mini Cannelloni Bake
This is a recipe we are having at home this week. Enjoy :-)
Mini Cannelloni Bake
6 Servings
Ingredients
1 pound ziti with no lines or ditalini
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 to 2 pounds ground veal beef or chicken
1 medium onion chopped
3 to 4 cloves garlic finely chopped or grated
2 boxes frozen chopped spinach defrosted and squeezed of excess water
3 tablespoons butter
3 tablespoons flour
2 cups milk
A few grates fresh nutmeg
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese
Instructions
Preheat broiler.
Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente according to package directions. Drain and reserve in the pot it was cooked in.
While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes.
Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper.
While the onions are cooking, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper.
Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.
While the casserole is browning up, prepare your favorite side salad and serve it alongside the pasta bake.
Source: Rachael Ray
Mini Cannelloni Bake
6 Servings
Ingredients
1 pound ziti with no lines or ditalini
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 to 2 pounds ground veal beef or chicken
1 medium onion chopped
3 to 4 cloves garlic finely chopped or grated
2 boxes frozen chopped spinach defrosted and squeezed of excess water
3 tablespoons butter
3 tablespoons flour
2 cups milk
A few grates fresh nutmeg
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano cheese
Instructions
Preheat broiler.
Place a large pot of salted water over high heat and bring it up to a boil. Cook the pasta to al dente according to package directions. Drain and reserve in the pot it was cooked in.
While the pasta is cooking, place a large skillet over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes.
Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper.
While the onions are cooking, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper.
Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.
While the casserole is browning up, prepare your favorite side salad and serve it alongside the pasta bake.
Source: Rachael Ray
Friday, January 8, 2010
2day's recipe: Pepper-Crusted Maple-Glazed Salmon
Happy Friday! Here is a great recipe for the weekend. This recipe requires you to marinade the fish, so I would recommend buying the fish, marinade it overnight or buy the fish in the morning and marinade during the day (what I did). Don't be afraid of the fresh pepper here, it adds great flavor and isn't overwhelming at all. I served it with wild rice with fresh spinach mixed in & fresh squash stewed with sweet onions.
Enjoy & have a wonderful weekend :-)
Pepper-Crusted Maple-Glazed Salmon
Yields: 4 Servings
Source: The Surreal Gourmet
3/4 cup maple syrup
1/4 cup soy sauce
4 salmon fillets (6-ounce) skin removed
1/4 cup coarsely ground black pepper (Grind it yourself or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil or a spritz of oil spray
Instructions
In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
Preheat oven to 500 degrees F.
Rub oil on a 10 by 10-inch sheet of aluminum foil.
Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
Enjoy & have a wonderful weekend :-)
Pepper-Crusted Maple-Glazed Salmon
Yields: 4 Servings
Source: The Surreal Gourmet
3/4 cup maple syrup
1/4 cup soy sauce
4 salmon fillets (6-ounce) skin removed
1/4 cup coarsely ground black pepper (Grind it yourself or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil or a spritz of oil spray
Instructions
In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
Preheat oven to 500 degrees F.
Rub oil on a 10 by 10-inch sheet of aluminum foil.
Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
Thursday, January 7, 2010
2day's recipe: Pasta and Chicken Gratin
2nd day of exercising again... yea. I think we can sneak a good comforting dish in the line up this week. Enjoy :-)
Pasta and Chicken Gratin
Think macaroni and cheese - only ten times better. This sophisticated version combines the nuttiness of Gruyre with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.
Yields: 10 Servings
Ingredients
For chicken and stock
2 (3 1/2- to 4-lb) chickens
10 cups cold water
1 celery rib quartered
1 carrot, quartered
1 medium onion quartered
1 large garlic clove smashed
2 fresh thyme sprigs
1 teaspoon salt
1/4 teaspoon whole black peppercorns
For cheese sauce and casserole
1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
1 garlic clove minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup creame frache (8 oz)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 pound Gruyre coarsely grated (6 cups)
1 ounce Parmigiano-Reggiano finely grated with a rasp (1 1/4 cups)
1 pound penne rigate or other short tubular pasta
6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)
Instructions
Special equipment: 2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)
Poach chicken and make stock:
Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
Make sauce, cook pasta, and assemble casserole:
Put oven rack in middle position and preheat oven to 425F. Butter gratin dishes.
Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crme frache, salt, pepper, cayenne, 2 cups Gruyre, and 1/2 cup Parmigiano-Reggiano.
While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
Toss bread crumbs with remaining 4 cups Gruyre and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.
Cooks' notes:
o If using rotisserie chickens, pull meat from bones and reserve, then make stock by cooking skin and bones with celery, carrot, onion, garlic, thyme, salt, peppercorns, and 8 cups water 40 minutes total before straining.
o Chicken can be poached and stock can be made 1 day ahead and cooled completely, uncovered, then chilled separately, covered.
o Bread crumbs can be made 1 day ahead and kept in a sealed plastic bag at room temperature.
o Cheeses can be grated 1 day ahead and chilled separately in sealed plastic bags.
Makes 10 to 12 servings.
Pasta and Chicken Gratin
Think macaroni and cheese - only ten times better. This sophisticated version combines the nuttiness of Gruyre with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.
Yields: 10 Servings
Ingredients
For chicken and stock
2 (3 1/2- to 4-lb) chickens
10 cups cold water
1 celery rib quartered
1 carrot, quartered
1 medium onion quartered
1 large garlic clove smashed
2 fresh thyme sprigs
1 teaspoon salt
1/4 teaspoon whole black peppercorns
For cheese sauce and casserole
1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
1 garlic clove minced
1/2 cup all-purpose flour
3 cups whole milk
1 cup creame frache (8 oz)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 pound Gruyre coarsely grated (6 cups)
1 ounce Parmigiano-Reggiano finely grated with a rasp (1 1/4 cups)
1 pound penne rigate or other short tubular pasta
6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)
Instructions
Special equipment: 2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)
Poach chicken and make stock:
Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
Make sauce, cook pasta, and assemble casserole:
Put oven rack in middle position and preheat oven to 425F. Butter gratin dishes.
Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crme frache, salt, pepper, cayenne, 2 cups Gruyre, and 1/2 cup Parmigiano-Reggiano.
While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
Toss bread crumbs with remaining 4 cups Gruyre and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.
Cooks' notes:
o If using rotisserie chickens, pull meat from bones and reserve, then make stock by cooking skin and bones with celery, carrot, onion, garlic, thyme, salt, peppercorns, and 8 cups water 40 minutes total before straining.
o Chicken can be poached and stock can be made 1 day ahead and cooled completely, uncovered, then chilled separately, covered.
o Bread crumbs can be made 1 day ahead and kept in a sealed plastic bag at room temperature.
o Cheeses can be grated 1 day ahead and chilled separately in sealed plastic bags.
Makes 10 to 12 servings.
Wednesday, January 6, 2010
2day's recipe: Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
ok - sticking with the eating lighter, we need to add a fish dish to this week's menu. Here is a really good one. I normally don't like the taste of the whole wheat pasta and chose the Smart pasta instead BUT in this recipe, I would give it a try. It actually adds taste. oh, this recipe has a lot of basil, which I love but if you are not a basil fan you will not like this one. Enjoy :-)
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
Recipe courtesy Giada De Laurentiis
Easy Serves:
4 servings Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon
Recipe courtesy Giada De Laurentiis
Easy Serves:
4 servings Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
Tuesday, January 5, 2010
2day's recipe: Spaghetti with Pork Bolognese (light)
Let's face it, I can't give up any food group! I love pasta (which I know isn't really a food group) and even though I know if I get off the carbs I would drop 20 pds in 2 weeks, I just can't do it. Pasta is easy and oh so good. So, how about a compromise??? Light pasta recipes. Try this one from Cooking Light. Enjoy :-)
Spaghetti with Pork Bolognese
A rich sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. A little liquid remaining in your sauce helps coat the pasta.
Yields: 8 Servings
Ingredients
1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked - use the whole wheat or Smart kind)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Kathy Kitchens Downie, RD, Cooking Light, NOVEMBER
Spaghetti with Pork Bolognese
A rich sauce with plenty of meat feels like the old-world Italian dish but fits in the new-world nutrition sense. A little liquid remaining in your sauce helps coat the pasta.
Yields: 8 Servings
Ingredients
1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth (such as Swanson)
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked - use the whole wheat or Smart kind)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally. Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes. Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Arrange 1 cup noodles on each of 8 plates; top each with about 3/4 cup sauce. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Kathy Kitchens Downie, RD, Cooking Light, NOVEMBER
Monday, January 4, 2010
2day's recipe: Chicken Enchiladas with Spinach Cream Sauce (light recipe)
It's the beginning of a new and exciting year, I can feel it. I'm sure some of you have decided to eat better this year so I thought I would feature at least one or two lighter recipes on my blog each week. Today's recipe is wonderful and is originally from Cooking Light. You can substitute veggies and rice if you don't do chicken. Enjoy :-)
Chicken Enchiladas with Spinach Cream Sauce
Conlan garnishes these enchiladas with a dollop of low-fat sour cream and fresh chives. He serves them with a side of black beans.
Yields: 4 Servings
Ingredients
2 poblano chiles
Cooking spray
1 1/2 cups vertically sliced onion divided
2 cups shredded ready-to-eat roasted skinned boned chicken breasts (about 2 breasts) or leftover chicken or turkey will work
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 teaspoon ground cumin
2 garlic cloves minced
1 1/2 tablespoons masa harina or all-purpose flour
1 1/4 cups fat-free less-sodium chicken broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese (about 1/3 cup) or soy cream cheese
1/8 teaspoon salt
4 (8-inch) corn tortillas
Instructions
Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
Preheat oven to 350°.
Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350° for 10 minutes or until enchiladas are thoroughly heated.
Source: Cooking Light, SEPTEMBER 1998
Chicken Enchiladas with Spinach Cream Sauce
Conlan garnishes these enchiladas with a dollop of low-fat sour cream and fresh chives. He serves them with a side of black beans.
Yields: 4 Servings
Ingredients
2 poblano chiles
Cooking spray
1 1/2 cups vertically sliced onion divided
2 cups shredded ready-to-eat roasted skinned boned chicken breasts (about 2 breasts) or leftover chicken or turkey will work
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 teaspoon ground cumin
2 garlic cloves minced
1 1/2 tablespoons masa harina or all-purpose flour
1 1/4 cups fat-free less-sodium chicken broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese (about 1/3 cup) or soy cream cheese
1/8 teaspoon salt
4 (8-inch) corn tortillas
Instructions
Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.
Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.
Preheat oven to 350°.
Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.
Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350° for 10 minutes or until enchiladas are thoroughly heated.
Source: Cooking Light, SEPTEMBER 1998
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