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Chicken Paprikash
Jan. 24th, 2023 08:35 pmSaving this recipe to try later:
https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/#recipe
https://www.daringgourmet.com/chicken-paprikash-paprikas-csirke/#recipe
Slow-Roasted Beef
Dec. 25th, 2022 02:06 pmI usually make a slow-roasted beef for Christmas dinner. This recipe is adapted from a Cook's Illustrated recipe: https://www.keyingredient.com/recipes/5819493/slow-roasted-beef-cooks-illustrated/
Ingredients:
1 boneless eye-round roast (3.5 to 4.5 pounds)
kosher salt
4 - 5 rosemary sprigs
minced garlic, dried
ground pepper (black or white)
2 tablespoons vegetable oil
Directions:
Sprinkle all sides of roast with garlic and salt. Arrange rosemary sprigs around the roast and wrap tightly in plastic, then place inside a Ziploc bag or container with lid. Let rest in fridge for 18 to 24 hours (longer might make the beef too salty?).
Heat oven to 225 degrees. Pat roast dry with paper towels and scrape off the garlic (I found that if you don't scrape off the garlic, it burns in the next step). Rub the roast with 1 tablespoon of oil and sprinkle evenly with pepper. Heat remaining tablespoon of oil in a large skillet over medium-high heat until it starts to smoke. Sear roast until browned on all sides, including the ends, about 3-4 minutes per side. Transfer roast to wire rack set in a rimmed baking sheet. Roast until meat-probe thermometer inserted into the center of the roast registers 115 degrees for medium-rare, about 1 1/4 to 1 3/4 hours, or 125 degrees for medium, about 1 3/4 to 2 1/4 hours.
Turn oven off, leave roast in oven without opening door until meat-probe thermometer registers 130 degrees for medium-rare, or 140 degrees for medium, about 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.
This cooking process does not yield more than a couple of teaspoons of drippings, so don't expect to be able to make any gravy from it.
I have timed this process, and it takes about 2.5 hours total (including searing time) for a 3 pound roast. KEEWERD
Ingredients:
1 boneless eye-round roast (3.5 to 4.5 pounds)
kosher salt
4 - 5 rosemary sprigs
minced garlic, dried
ground pepper (black or white)
2 tablespoons vegetable oil
Directions:
Sprinkle all sides of roast with garlic and salt. Arrange rosemary sprigs around the roast and wrap tightly in plastic, then place inside a Ziploc bag or container with lid. Let rest in fridge for 18 to 24 hours (longer might make the beef too salty?).
Heat oven to 225 degrees. Pat roast dry with paper towels and scrape off the garlic (I found that if you don't scrape off the garlic, it burns in the next step). Rub the roast with 1 tablespoon of oil and sprinkle evenly with pepper. Heat remaining tablespoon of oil in a large skillet over medium-high heat until it starts to smoke. Sear roast until browned on all sides, including the ends, about 3-4 minutes per side. Transfer roast to wire rack set in a rimmed baking sheet. Roast until meat-probe thermometer inserted into the center of the roast registers 115 degrees for medium-rare, about 1 1/4 to 1 3/4 hours, or 125 degrees for medium, about 1 3/4 to 2 1/4 hours.
Turn oven off, leave roast in oven without opening door until meat-probe thermometer registers 130 degrees for medium-rare, or 140 degrees for medium, about 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.
This cooking process does not yield more than a couple of teaspoons of drippings, so don't expect to be able to make any gravy from it.
I have timed this process, and it takes about 2.5 hours total (including searing time) for a 3 pound roast. KEEWERD
Mexican Picadillo
Oct. 25th, 2021 11:37 amFrom https://12tomatoes.com/mexican-picadillo/?utm_source=glp-12t&utm_medium=social-fb&fbclid=IwAR1oZwJjqDcwIGRWtjHE9YwFDtql8vdiU2iykIKeoqauPKulJBSt8ylyBlE
This is exactly the kind of dish I love, and by subbing in cauliflower instead of potatoes you can make it a low-carb dish, so I'll probably make this soon.
INGREDIENTS
1 lb ground beef
1 small onion, diced
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
4 cloves garlic
1 (8 oz) can tomato sauce
1 1/2 cups beef broth
1 teaspoon cumin
1/2 teaspoon oregano
1 bay leaf
1/2 cup frozen peas
Kosher salt and freshly ground black pepper, to taste
Rice or tortillas for serving
PREPARATION
Heat a large skillet over medium heat and add ground beef. Season with salt and pepper and cook until barely pink, and drain fat as needed. Add onion, potatoes, and carrots. Continue cooking until vegetables are soft and meat is cooked through. Add garlic and cook 30 seconds more. Stir in tomato sauce and beef broth. Add cumin, oregano, and bay leaf and bring to a simmer. Cover and let cook 10 minutes. Remove lid, stir in peas, and continue cooking uncovered until potatoes are tender and most of the liquid has cooked down. Serve with tortillas or rice and enjoy!
KEEWERD
This is exactly the kind of dish I love, and by subbing in cauliflower instead of potatoes you can make it a low-carb dish, so I'll probably make this soon.
INGREDIENTS
1 lb ground beef
1 small onion, diced
2 large potatoes, peeled and diced
2 large carrots, peeled and diced
4 cloves garlic
1 (8 oz) can tomato sauce
1 1/2 cups beef broth
1 teaspoon cumin
1/2 teaspoon oregano
1 bay leaf
1/2 cup frozen peas
Kosher salt and freshly ground black pepper, to taste
Rice or tortillas for serving
PREPARATION
Heat a large skillet over medium heat and add ground beef. Season with salt and pepper and cook until barely pink, and drain fat as needed. Add onion, potatoes, and carrots. Continue cooking until vegetables are soft and meat is cooked through. Add garlic and cook 30 seconds more. Stir in tomato sauce and beef broth. Add cumin, oregano, and bay leaf and bring to a simmer. Cover and let cook 10 minutes. Remove lid, stir in peas, and continue cooking uncovered until potatoes are tender and most of the liquid has cooked down. Serve with tortillas or rice and enjoy!
KEEWERD
Roasted Tomato Pesto
Sep. 9th, 2021 10:50 amWe have a lot of tomatoes this year, so I roasted a couple of pans of cherry tomatoes, then started experimenting with what to do with them.
Pre-heat oven to 250 degrees F.
Line sheet pan with parchment paper. Slice two pints of cherry tomatoes in half. Lay them cut side up in the pan. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 2.5 to 3.5 hours.
Roast a head of garlic while you're at it.
Puree tomatoes, garlic, parmesan cheese, olive oil and heavy cream in a blender or food processor until smooth (I don't have measurements, I was just tossing stuff in and thinning it with cream and oil until I could blend it, since I don't have a food processor right now.) You can add additional flavors, too. I added some smoked paprika and a dash of hot sauce, along with more salt and granulated garlic to taste. I even threw in a cube of pesto that I found in the freezer.
You can use this as a spread or thin it with half-and-half and toss with pasta. I've been putting a bit on top of scrambled eggs in the morning and licking my plate clean.
KEEWERD
Pre-heat oven to 250 degrees F.
Line sheet pan with parchment paper. Slice two pints of cherry tomatoes in half. Lay them cut side up in the pan. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 2.5 to 3.5 hours.
Roast a head of garlic while you're at it.
Puree tomatoes, garlic, parmesan cheese, olive oil and heavy cream in a blender or food processor until smooth (I don't have measurements, I was just tossing stuff in and thinning it with cream and oil until I could blend it, since I don't have a food processor right now.) You can add additional flavors, too. I added some smoked paprika and a dash of hot sauce, along with more salt and granulated garlic to taste. I even threw in a cube of pesto that I found in the freezer.
You can use this as a spread or thin it with half-and-half and toss with pasta. I've been putting a bit on top of scrambled eggs in the morning and licking my plate clean.
KEEWERD
Cashew Chicken
Apr. 6th, 2021 10:36 pmI modified a slow-cooker recipe that a friend had posted to Facebook. Here is a link to the original recipe: https://therecipecritic.com/slow-cooker-cashew-chicken/
INGREDIENTS
1.5 lbs boneless, skinless chicken breasts, about 3 pieces, cut into one-inch pieces
3 tablespoons cornstarch
1/2 teaspoon black or white ground pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon canola oil (I added some sesame oil for flavor as well)
1/3 cup soy sauce
2-3 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon garlic powder (can also use fresh garlic)
1 teaspoon powdered ginger (can also use grated fresh ginger)
A dash of sriracha or your favorite hot sauce, to taste (optional)
1 cup roasted cashews
Assorted veggies for stir-fry (I used carrots, peas, and green beans the last time. Sometimes I've just used broccoli.)
INSTRUCTIONS
Combine cornstarch, pepper, and paprika in a plastic food storage bag. Add chicken. Shake and mush it around with your hands to evenly coat the chicken with the cornstarch mixture. (The last time I just did this in a bowl, and it worked fine.)
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and hot sauce in small bowl; taste and adjust seasoning as needed (I added a little bit of honey as the vinegar was a bit much.) Pour over chicken. Cook while stirring over medium heat until chicken is cooked through. Add cashews near the end.
I added the vegetables to the chicken at different times, depending on how long they needed to cook. I added the carrots first, then the green beans a few minutes later, then the peas last.
Serve over rice. Makes about 4 servings. KEEWERD
INGREDIENTS
1.5 lbs boneless, skinless chicken breasts, about 3 pieces, cut into one-inch pieces
3 tablespoons cornstarch
1/2 teaspoon black or white ground pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon canola oil (I added some sesame oil for flavor as well)
1/3 cup soy sauce
2-3 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon garlic powder (can also use fresh garlic)
1 teaspoon powdered ginger (can also use grated fresh ginger)
A dash of sriracha or your favorite hot sauce, to taste (optional)
1 cup roasted cashews
Assorted veggies for stir-fry (I used carrots, peas, and green beans the last time. Sometimes I've just used broccoli.)
INSTRUCTIONS
Combine cornstarch, pepper, and paprika in a plastic food storage bag. Add chicken. Shake and mush it around with your hands to evenly coat the chicken with the cornstarch mixture. (The last time I just did this in a bowl, and it worked fine.)
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
Combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and hot sauce in small bowl; taste and adjust seasoning as needed (I added a little bit of honey as the vinegar was a bit much.) Pour over chicken. Cook while stirring over medium heat until chicken is cooked through. Add cashews near the end.
I added the vegetables to the chicken at different times, depending on how long they needed to cook. I added the carrots first, then the green beans a few minutes later, then the peas last.
Serve over rice. Makes about 4 servings. KEEWERD
Beef Bulgogi
Mar. 14th, 2021 10:56 pmWe made this a couple of weeks ago and it was so good, I've been craving it. Finally bought some flank steak yesterday, so I'll be making it again this week.
From https://damndelicious.net/2019/04/21/korean-beef-bulgogi/
INGREDIENTS:
1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated (I omitted this, not having a pear on hand.)
1/4 cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced (I used powdered garlic.)
1 tablespoon freshly grated ginger (I used powdered ginger.)
1 tablespoon gochujang (Korean red pepper paste) (I used sriracha.)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced (optional)
1 teaspoon toasted sesame seeds (optional)
DIRECTIONS:
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired. (I served it over rice with some stir-fried vegetables.) KEEWERD
From https://damndelicious.net/2019/04/21/korean-beef-bulgogi/
INGREDIENTS:
1 1/2 pounds boneless rib eye steak
1/2 small pear, peeled and coarsely grated (I omitted this, not having a pear on hand.)
1/4 cup reduced sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, minced (I used powdered garlic.)
1 tablespoon freshly grated ginger (I used powdered ginger.)
1 tablespoon gochujang (Korean red pepper paste) (I used sriracha.)
2 tablespoons vegetable oil, divided
2 green onions, thinly sliced (optional)
1 teaspoon toasted sesame seeds (optional)
DIRECTIONS:
Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
Serve immediately, garnished with green onions and sesame seeds, if desired. (I served it over rice with some stir-fried vegetables.) KEEWERD
This is a combination of two different recipes. One comes from the Babe Country Cookbook (based on the movie "Babe", it's a vegetarian cookbook), and also based on this recipe and some of the comments: https://www.foodnetwork.com/recipes/food-network-kitchen/spinach-and-ricotta-dumplings-recipe-1973801
Ingredients:
For the sauce:
1 red bell pepper
5 tablespoons melted butter
1 tablespoon onion powder (you can also use one whole onion, diced)
1 tablespoon paprika
1/2 tablespoon smoked paprika (optional)
1/2 cup dry white wine
1 cup creme fraiche (If you don't have any creme fraiche, you could probably do a combo of sour cream and heavy cream.)
salt and pepper to taste
For the dumplings:
1 12-ounce package frozen spinach
1 1/2 cups whole milk ricotta cheese
1/2 cup grated parmesan cheese (plus extra for coating)
6 tablespoons Progresso plain breadcrumbs (plus extra for coating)
2 large eggs
dash of grated nutmeg
salt and pepper to taste
Serve over cooked egg noodles (my favorite option), pasta of your choice, or rice
Make the sauce:
Move top oven rack to the uppermost position. Place whole bell pepper on a cookie sheet. Roast the bell pepper in the oven under the broiler on low (if your oven offers low & high options for broiling). Turn the pepper every few minutes so it gets charred on all sides, cook for about 10 to 15 minutes. Place the pepper in a heat-proof container and cover tightly with foil or a lid. When cool enough to handle, remove the skin, stem, core, and seeds. Chop coarsely.
In a small saucepan, heat the butter over medium-low heat. Add the onion and saute until softened (or just use onion powder). Add the roasted red bell pepper and paprika, saute for another five minutes. Add the white wine, simmer for five minutes. Stir in the creme fraiche, simmer for five more minutes, stirring frequently. Take off heat and allow to cool a bit, then puree in a blender. Add salt and pepper to taste. Pour back into a saucepan to keep warm.
Make the dumplings:
Defrost the frozen spinach and squeeze out as much liquid as you can. You can do this with cheesecloth, press the spinach in a strainer over a bowl, or gather the spinach into a ball and press it between your two hands (my method).
Beat the eggs in a large bowl. Add the spinach, ricotta, parmesan, bread crumbs, 1/2 teaspoon salt, pepper, and nutmeg. I also added some granulated onion and garlic. (I should have added more salt.)
Refrigerate the mixture for a few hours or overnight.
Spread some breadcrumbs mixed with grated parmesan and salt on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 balls. Gently roll the balls in the breadcrumb mixture.
At this point you can either boil the dumplings in a large pot of simmering salted water for about five minutes, or bake them in the oven. I tried baking them for about 30 minutes at 350 degrees in a pan lined with parchment paper, and they turned out wonderfully. Also, I didn't have to stand over a pot of boiling water and worry about them falling apart. (Note to self: put a cookie sheet under the baking pan, as the bottoms of the dumplings were a bit over-brown.)
Put some egg noodles, rice, or pasta on a plate or in a shallow bowl. Place five or six dumplings on top. Drizzle with the red pepper sauce and enjoy! (The sauce is more rich and flavorful than a traditional pasta sauce like marinara, so you probably won't want to use very much.)
KEEWERD
Ingredients:
For the sauce:
1 red bell pepper
5 tablespoons melted butter
1 tablespoon onion powder (you can also use one whole onion, diced)
1 tablespoon paprika
1/2 tablespoon smoked paprika (optional)
1/2 cup dry white wine
1 cup creme fraiche (If you don't have any creme fraiche, you could probably do a combo of sour cream and heavy cream.)
salt and pepper to taste
For the dumplings:
1 12-ounce package frozen spinach
1 1/2 cups whole milk ricotta cheese
1/2 cup grated parmesan cheese (plus extra for coating)
6 tablespoons Progresso plain breadcrumbs (plus extra for coating)
2 large eggs
dash of grated nutmeg
salt and pepper to taste
Serve over cooked egg noodles (my favorite option), pasta of your choice, or rice
Make the sauce:
Move top oven rack to the uppermost position. Place whole bell pepper on a cookie sheet. Roast the bell pepper in the oven under the broiler on low (if your oven offers low & high options for broiling). Turn the pepper every few minutes so it gets charred on all sides, cook for about 10 to 15 minutes. Place the pepper in a heat-proof container and cover tightly with foil or a lid. When cool enough to handle, remove the skin, stem, core, and seeds. Chop coarsely.
In a small saucepan, heat the butter over medium-low heat. Add the onion and saute until softened (or just use onion powder). Add the roasted red bell pepper and paprika, saute for another five minutes. Add the white wine, simmer for five minutes. Stir in the creme fraiche, simmer for five more minutes, stirring frequently. Take off heat and allow to cool a bit, then puree in a blender. Add salt and pepper to taste. Pour back into a saucepan to keep warm.
Make the dumplings:
Defrost the frozen spinach and squeeze out as much liquid as you can. You can do this with cheesecloth, press the spinach in a strainer over a bowl, or gather the spinach into a ball and press it between your two hands (my method).
Beat the eggs in a large bowl. Add the spinach, ricotta, parmesan, bread crumbs, 1/2 teaspoon salt, pepper, and nutmeg. I also added some granulated onion and garlic. (I should have added more salt.)
Refrigerate the mixture for a few hours or overnight.
Spread some breadcrumbs mixed with grated parmesan and salt on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 balls. Gently roll the balls in the breadcrumb mixture.
At this point you can either boil the dumplings in a large pot of simmering salted water for about five minutes, or bake them in the oven. I tried baking them for about 30 minutes at 350 degrees in a pan lined with parchment paper, and they turned out wonderfully. Also, I didn't have to stand over a pot of boiling water and worry about them falling apart. (Note to self: put a cookie sheet under the baking pan, as the bottoms of the dumplings were a bit over-brown.)
Put some egg noodles, rice, or pasta on a plate or in a shallow bowl. Place five or six dumplings on top. Drizzle with the red pepper sauce and enjoy! (The sauce is more rich and flavorful than a traditional pasta sauce like marinara, so you probably won't want to use very much.)
KEEWERD
Manwich Copycat Recipe (Sloppy Joes)
May. 31st, 2020 06:19 pmIngredients:
1 8 ounce) can tomato sauce
1 cup ketchup
1 tablespoon dried onion flakes
1 tablespoon green pepper, chopped fine
1 teaspoon salt
1⁄2 teaspoon minced garlic
1⁄4 teaspoon celery seed
1⁄2 teaspoon chili powder
1 teaspoon mustard
1 lb ground beef
Directions:
Fry the beef and drain the fat.
Add remaining ingredients to the skillet and bring to a boil.
Lower heat and simmer for 10 minutes.
Serve on toasted buns with your favorite condiments.
KEEWERD
1 8 ounce) can tomato sauce
1 cup ketchup
1 tablespoon dried onion flakes
1 tablespoon green pepper, chopped fine
1 teaspoon salt
1⁄2 teaspoon minced garlic
1⁄4 teaspoon celery seed
1⁄2 teaspoon chili powder
1 teaspoon mustard
1 lb ground beef
Directions:
Fry the beef and drain the fat.
Add remaining ingredients to the skillet and bring to a boil.
Lower heat and simmer for 10 minutes.
Serve on toasted buns with your favorite condiments.
KEEWERD
Brined and Roasted Chicken
Apr. 11th, 2020 11:54 pmI brined a small, whole chicken overnight in:
One gallon warm water (Warm from the tap. You don't have to heat up the water.)
1/3 cup table salt
2/3 cup white sugar
1/3 cup soy sauce
some garlic and onion powder, and ground white pepper
Stir mixture until salt & sugar are dissolved. Place chicken in the brine, cover the container with plastic wrap and refrigerate overnight.
Cut up about four potatoes and three or four cups of carrots, line bottom of a dutch oven with a tightly fitting lid with the vegetables. Sprinkle with salt, pepper, garlic powder, onion powder, pepper, and whatever herb blend you like. Add 1/4 cup olive oil and about 1/4 cup white wine. Toss with your hands until well blended. Stuff chicken with whatever you like. I just used a big handful of fresh rosemary. Place chicken on top of vegetables. Sprinkle chicken with seasoning (no salt, since it's already been brined). Place lid on dutch oven. Bake at 325 for a couple of hours, or until chicken temp comes to 165 degrees F. Remove lid, increase oven temp to 425. Bake until skin turns golden brown.
This turned out so perfectly, will make again. KEEWERD
One gallon warm water (Warm from the tap. You don't have to heat up the water.)
1/3 cup table salt
2/3 cup white sugar
1/3 cup soy sauce
some garlic and onion powder, and ground white pepper
Stir mixture until salt & sugar are dissolved. Place chicken in the brine, cover the container with plastic wrap and refrigerate overnight.
Cut up about four potatoes and three or four cups of carrots, line bottom of a dutch oven with a tightly fitting lid with the vegetables. Sprinkle with salt, pepper, garlic powder, onion powder, pepper, and whatever herb blend you like. Add 1/4 cup olive oil and about 1/4 cup white wine. Toss with your hands until well blended. Stuff chicken with whatever you like. I just used a big handful of fresh rosemary. Place chicken on top of vegetables. Sprinkle chicken with seasoning (no salt, since it's already been brined). Place lid on dutch oven. Bake at 325 for a couple of hours, or until chicken temp comes to 165 degrees F. Remove lid, increase oven temp to 425. Bake until skin turns golden brown.
This turned out so perfectly, will make again. KEEWERD
Best Buttermilk Roasted Chicken
Dec. 3rd, 2019 06:57 amLast night I roasted some chicken using the buttermilk marinade from this recipe: https://cappyhead.dreamwidth.org/139722.html
And the cooking process from this recipe: https://cappyhead.dreamwidth.org/134019.html
IT WAS SO GOOD.
Buttermilk Marinade:
1 4-pound chicken (or chicken parts, which is what I had) - last night I had 2 chicken breasts and five chicken legs
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed (or one tablespoon garlic powder)
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped (I didn't chop them. I just tossed in several sprigs of fresh rosemary. I don't like the bits of rosemary to be mixed in with my food when I'm eating it.)
1 tablespoon honey
Place chicken parts in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Four or five large carrots, peeled and cut into one-inch lengths (I use baby carrots to save time)
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or 1 tablespoon garlic powder
1 handful fresh thyme, or a few sprigs of rosemary (optional)
3 tablespoons olive oil
⅔ cup white wine
black pepper, salt, onion powder, Trader Joe's 21 Seasoning Salute or Penzey's Mural of Flavor, or whatever dried herbal seasoning blend you like.
Cooking process:
Pre-heat the oven to 325ºF.
Put the potatoes, carrots, and garlic cloves into a roasting pan and add the seasonings, olive oil and white wine. Toss vegetables with your hands until evenly coated. Spread the mixture out, and place the chicken pieces on top of the veggies, skin side up. Give the chicken an extra sprinkle of salt if you like. Strew the sprigs of rosemary or thyme over the chicken.
Cover pan tightly with foil and cook at 325 degrees for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown.KEEWERD
And the cooking process from this recipe: https://cappyhead.dreamwidth.org/134019.html
IT WAS SO GOOD.
Buttermilk Marinade:
1 4-pound chicken (or chicken parts, which is what I had) - last night I had 2 chicken breasts and five chicken legs
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed (or one tablespoon garlic powder)
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped (I didn't chop them. I just tossed in several sprigs of fresh rosemary. I don't like the bits of rosemary to be mixed in with my food when I'm eating it.)
1 tablespoon honey
Place chicken parts in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Four or five large carrots, peeled and cut into one-inch lengths (I use baby carrots to save time)
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or 1 tablespoon garlic powder
1 handful fresh thyme, or a few sprigs of rosemary (optional)
3 tablespoons olive oil
⅔ cup white wine
black pepper, salt, onion powder, Trader Joe's 21 Seasoning Salute or Penzey's Mural of Flavor, or whatever dried herbal seasoning blend you like.
Cooking process:
Pre-heat the oven to 325ºF.
Put the potatoes, carrots, and garlic cloves into a roasting pan and add the seasonings, olive oil and white wine. Toss vegetables with your hands until evenly coated. Spread the mixture out, and place the chicken pieces on top of the veggies, skin side up. Give the chicken an extra sprinkle of salt if you like. Strew the sprigs of rosemary or thyme over the chicken.
Cover pan tightly with foil and cook at 325 degrees for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown.KEEWERD
Peanut Chicken Stew
Oct. 13th, 2019 10:22 pmI made this amazing stew that I will probably never be able to recreate, which makes me a little sad.
Whenever we get a rotisserie chicken, I freeze the carcass and any remaining meat to make chicken broth at a later date. This past weekend I made the broth in my slow cooker, using two chicken carcasses, water, adn seasonings. I probably cooked them on high for about six hours. After allowing the stock to cool, I stripped any edible meat out of them, refrigerated the stock overnight so I could scrape the fat off of the top.
At this point, I usually just make chicken soup, but this time I wanted to make something more hearty. I pulled out an old Moosewood cookbook and looked up the recipe for African Groundnut Stew, which I have made at least once, many years ago, and loved.
https://moosewoodcooks.com/2011/09/west-african-groundnut-stew/
I consulted the recipe for suggestions on spices to add. But what I actually did was make a stew from:
About five cups seasoned chicken broth
About 2 cups stewed chicken cut into bite sized pieces
1/2 cup natural peanut butter (the kind that is just peanuts and salt)
1 cup crushed tomatoes
1 tablespoon ginger powder
1 tablespoon coriander powder
four or five smallish potatoes, cubed
a bunch of baby carrots, diced
a cup or so of frozen baby peas
green Tabasco sauce, about 10 shakes (optional. You can add cayenne or whatever kind of spicy spice you like, or none at all. I added the Tabasco as soon as Eli said he wasn't going to be eating any. Ha!)
a dash of garam masala spice mix
salt & pepper to taste
Combine everything except the chicken meat, cook until carrots & potatoes are the desired consistency. Stir in the chicken meat & take off of the heat. (I've learned that if I cook the already stewed chicken meat again, it gets really stringy.)
Seriously, this is so good. I hope I can make it again! KEEWERD
Whenever we get a rotisserie chicken, I freeze the carcass and any remaining meat to make chicken broth at a later date. This past weekend I made the broth in my slow cooker, using two chicken carcasses, water, adn seasonings. I probably cooked them on high for about six hours. After allowing the stock to cool, I stripped any edible meat out of them, refrigerated the stock overnight so I could scrape the fat off of the top.
At this point, I usually just make chicken soup, but this time I wanted to make something more hearty. I pulled out an old Moosewood cookbook and looked up the recipe for African Groundnut Stew, which I have made at least once, many years ago, and loved.
https://moosewoodcooks.com/2011/09/west-african-groundnut-stew/
I consulted the recipe for suggestions on spices to add. But what I actually did was make a stew from:
About five cups seasoned chicken broth
About 2 cups stewed chicken cut into bite sized pieces
1/2 cup natural peanut butter (the kind that is just peanuts and salt)
1 cup crushed tomatoes
1 tablespoon ginger powder
1 tablespoon coriander powder
four or five smallish potatoes, cubed
a bunch of baby carrots, diced
a cup or so of frozen baby peas
green Tabasco sauce, about 10 shakes (optional. You can add cayenne or whatever kind of spicy spice you like, or none at all. I added the Tabasco as soon as Eli said he wasn't going to be eating any. Ha!)
a dash of garam masala spice mix
salt & pepper to taste
Combine everything except the chicken meat, cook until carrots & potatoes are the desired consistency. Stir in the chicken meat & take off of the heat. (I've learned that if I cook the already stewed chicken meat again, it gets really stringy.)
Seriously, this is so good. I hope I can make it again! KEEWERD
Baked Mac and Cheese
Jul. 6th, 2019 11:37 amI've never done a baked mac & cheese before, so I turned to Martha Stewart for some help. I followed her recipe almost exactly, and it turned out beautifully. It was creamy, with the right amount of sharpness. Next time, I'll cook some bacon to serve on the side as an optional topping/stir-in.
My additions/changes are in brackets.:
https://www.marthastewart.com/271998/perfect-macaroni-and-cheese
Recipe
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces [I used Progresso Plain Bread Crumbs with salt and freshly-grated Pecorino Romano mixed in. Not sure how much, maybe a cup of crumbs blended with 2 tablespoons of melted butter.]
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar [I used 10 ounces Trader Joe's Unexpected Cheddar, and 8 ounces of cheap sharp cheddar cheese that I bought at Target]
2 cups (about 8 ounces) grated Gruyere
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. [I just heated the milk up in the microwave in a very large glass measuring cup.]
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. [It's important to add the milk just a bit at a time at first and to whisk constantly, to prevent lumps. But if you do get lumps, an immersion blender will save you.]
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. [Important: Place casserole dish on top of a larger cookie sheet or jelly roll pan, to prevent a mess in your oven!] KEEWERD
My additions/changes are in brackets.:
https://www.marthastewart.com/271998/perfect-macaroni-and-cheese
Recipe
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces [I used Progresso Plain Bread Crumbs with salt and freshly-grated Pecorino Romano mixed in. Not sure how much, maybe a cup of crumbs blended with 2 tablespoons of melted butter.]
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar [I used 10 ounces Trader Joe's Unexpected Cheddar, and 8 ounces of cheap sharp cheddar cheese that I bought at Target]
2 cups (about 8 ounces) grated Gruyere
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. [I just heated the milk up in the microwave in a very large glass measuring cup.]
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. [It's important to add the milk just a bit at a time at first and to whisk constantly, to prevent lumps. But if you do get lumps, an immersion blender will save you.]
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. [Important: Place casserole dish on top of a larger cookie sheet or jelly roll pan, to prevent a mess in your oven!] KEEWERD
Yogurt-marinated Broiled Chicken
Apr. 24th, 2018 10:05 pmI combined a couple of recipes that I found online to come up with this one. It turned out so well! Will definitely make again.
1⁄2 cup plain yogurt or 1⁄2 cup plain Greek yogurt
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon canola oil
1 teaspoon sugar
3⁄4 teaspoon ground ginger
1⁄2 teaspoon salt
1⁄2 teaspoon ground cumin
3 boneless chicken breasts
Mix the above ingredients in a plastic baggie. Let it sit in the fridge for at least 8 hours, or overnight.
Position the top rack about 3"-4" from the heating element. Set the oven to broil and let it preheat on high. Line a baking tray with foil. Grease the foil with olive oil. Place the chicken breasts on the baking tray. Broil the breasts for about 5-8 minutes per side, until nicely browned and the internal temperature reads 180F. The broiling time will vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
My oven has a Broil - High setting and a Broil - Low setting. I started on Broil - High, then reduced it to Broil - Low. When the outsides were close to being done, but the inside was still not hot enough, I changed the oven setting to bake at 425 degrees for a few minutes until the internal temp of the thickest chicken breast was 180 degrees.
I served it with a mild curry couscous and zucchini medley, and hummus with pita triangles. My mother-in-law and husband, who are both picky eaters, seemed to really like it. I liked it a lot, and it's another thing to add to my list of relatively quick and easy dinners. KEEWERD
1⁄2 cup plain yogurt or 1⁄2 cup plain Greek yogurt
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon canola oil
1 teaspoon sugar
3⁄4 teaspoon ground ginger
1⁄2 teaspoon salt
1⁄2 teaspoon ground cumin
3 boneless chicken breasts
Mix the above ingredients in a plastic baggie. Let it sit in the fridge for at least 8 hours, or overnight.
Position the top rack about 3"-4" from the heating element. Set the oven to broil and let it preheat on high. Line a baking tray with foil. Grease the foil with olive oil. Place the chicken breasts on the baking tray. Broil the breasts for about 5-8 minutes per side, until nicely browned and the internal temperature reads 180F. The broiling time will vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
My oven has a Broil - High setting and a Broil - Low setting. I started on Broil - High, then reduced it to Broil - Low. When the outsides were close to being done, but the inside was still not hot enough, I changed the oven setting to bake at 425 degrees for a few minutes until the internal temp of the thickest chicken breast was 180 degrees.
I served it with a mild curry couscous and zucchini medley, and hummus with pita triangles. My mother-in-law and husband, who are both picky eaters, seemed to really like it. I liked it a lot, and it's another thing to add to my list of relatively quick and easy dinners. KEEWERD
Buttermilk Roast Chicken
Mar. 25th, 2018 09:26 amIn an effort to use up some buttermilk, I made this last night. It was so good! The texture of the chicken was incredible. Now I want to marinate all chicken in buttermilk for at least two days before cooking it!
https://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken
Ingredients:
1 4-pound chicken (or chicken parts, which is what I had)
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed (or one tablespoon garlic powder)
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
PREPARATION
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
[I didn't have a whole chicken, but I had 4 chicken breasts and six drumsticks, so I used those instead. I still have yet to spatchcock a chicken. Also, I cut up carrots and potatoes, tossed them in olive oil and seasonings, and put the chicken pieces on top of them instead of on a roasting rack. The carrots turned out crunchier than I prefer, so next time I might cover everything in foil for the first 30 minutes, or start the carrots cooking first and then add the potatoes & chicken after awhile.] KEEWERD
https://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken
Ingredients:
1 4-pound chicken (or chicken parts, which is what I had)
2 cups buttermilk
¼ cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed (or one tablespoon garlic powder)
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
PREPARATION
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
[I didn't have a whole chicken, but I had 4 chicken breasts and six drumsticks, so I used those instead. I still have yet to spatchcock a chicken. Also, I cut up carrots and potatoes, tossed them in olive oil and seasonings, and put the chicken pieces on top of them instead of on a roasting rack. The carrots turned out crunchier than I prefer, so next time I might cover everything in foil for the first 30 minutes, or start the carrots cooking first and then add the potatoes & chicken after awhile.] KEEWERD
Middle Eastern-inspired Dinner
Sep. 17th, 2015 10:11 pmWhen Eli lived in his downtown apartment in Philly there was a great Middle Eastern restaurant that delivered wonderful dinners consisting of chicken kebab, flat bread, hummus, rice, and tabouli.
I did something kind of like that this evening.
I had been eyeing up this recipe for awhile:
http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/#recipe
But here is what I really did:
1.5 lbs boneless skinless chicken breasts (2 large breasts)
1/4 cup olive oil
2 tsp cumin
1 tsp paprika
1 tsp smoked paprika
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
lemon juice
Mix together olive oil and spices. Cut chicken breast into large chunks. Marinate for at least an hour (mine marinated for about six hours). Pre-heat oven at 400 degrees. Line baking sheet with foil and coat lightly with olive oil. Make about four kebabs with the chicken chunks and place on the foil-lined baking sheet. Sprinkle with lemon juice. Bake for about eight minutes, flip the kebabs over, sprinkle with more lemon juice, and bake for another eight minutes. Take out of oven and sprinkle with a little salt and more lemon juice, if you like.
Sometimes I just saute the meat in a pan until cooked, instead of making skewers. Sometimes I add veggies like zucchini, summer squash, and/or cherry tomatoes to the skewers as well.
I made a tahini sauce to go with it, based on the following recipe:
http://toriavey.com/toris-kitchen/2010/01/tahini-sauce/
1/4 cup tahini sesame seed paste (made from light colored seeds)
1/4 cup lukewarm water, or more for consistency
1/2 teaspoon garlic powder
2 tablespoons lemon juice (or more to taste)
1/4 tsp salt (or more to taste)
Blend all ingredients in a small blender or food processor until smooth. You may need to add more or less water, depending on how thick you want your sauce to be.
I serve this with a few pieces of naan or pita bread (heated on a skillet), some chopped tomatoes, crumbled feta cheese, and hummus. It was kinda awesome, and came really close to the flavors we enjoyed from that little place in Philly.
This made four kebabs of chicken. One kebab was enough for me, while Eli ate about 1.5. So I have lunch for tomorrow. NOM NOM.
KEEWERD
I did something kind of like that this evening.
I had been eyeing up this recipe for awhile:
http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/#recipe
But here is what I really did:
1.5 lbs boneless skinless chicken breasts (2 large breasts)
1/4 cup olive oil
2 tsp cumin
1 tsp paprika
1 tsp smoked paprika
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
lemon juice
Mix together olive oil and spices. Cut chicken breast into large chunks. Marinate for at least an hour (mine marinated for about six hours). Pre-heat oven at 400 degrees. Line baking sheet with foil and coat lightly with olive oil. Make about four kebabs with the chicken chunks and place on the foil-lined baking sheet. Sprinkle with lemon juice. Bake for about eight minutes, flip the kebabs over, sprinkle with more lemon juice, and bake for another eight minutes. Take out of oven and sprinkle with a little salt and more lemon juice, if you like.
Sometimes I just saute the meat in a pan until cooked, instead of making skewers. Sometimes I add veggies like zucchini, summer squash, and/or cherry tomatoes to the skewers as well.
I made a tahini sauce to go with it, based on the following recipe:
http://toriavey.com/toris-kitchen/2010/01/tahini-sauce/
1/4 cup tahini sesame seed paste (made from light colored seeds)
1/4 cup lukewarm water, or more for consistency
1/2 teaspoon garlic powder
2 tablespoons lemon juice (or more to taste)
1/4 tsp salt (or more to taste)
Blend all ingredients in a small blender or food processor until smooth. You may need to add more or less water, depending on how thick you want your sauce to be.
I serve this with a few pieces of naan or pita bread (heated on a skillet), some chopped tomatoes, crumbled feta cheese, and hummus. It was kinda awesome, and came really close to the flavors we enjoyed from that little place in Philly.
This made four kebabs of chicken. One kebab was enough for me, while Eli ate about 1.5. So I have lunch for tomorrow. NOM NOM.
KEEWERD
LASAGNOMNOM
May. 1st, 2015 11:56 pmLasagna (normal-sized, 9 x 13 pan)
9 lasagna noodles
2 jars Classico Four Cheese sauce
1/2 pound extra lean ground beef (95/5)
1 12 ounce package Al Fresco Roasted Garlic and Herb chicken sausage (4 links)
2 eggs, beaten
32 ounces whole milk ricotta cheese
8 ounces grated mozzarella, plus another 1/2 cup or so for assembling the lasagna
2 ounces (by weight) grated parmesan
KEEWERD
9 lasagna noodles
2 jars Classico Four Cheese sauce
1/2 pound extra lean ground beef (95/5)
1 12 ounce package Al Fresco Roasted Garlic and Herb chicken sausage (4 links)
2 eggs, beaten
32 ounces whole milk ricotta cheese
8 ounces grated mozzarella, plus another 1/2 cup or so for assembling the lasagna
2 ounces (by weight) grated parmesan
2 ounces (by weight) grated romano
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried parsely
Remove chicken sausage from casings and cook along with the half pound of ground beef. Drain the grease off of the cooked meat, allow to cool, and crumble with your fingers to break up the larger chunks of meat. Stir some pasta sauce into the meat to moisten it.
Meanwhile, boil the lasagna noodles as per package instructions. (I use a large, flat frying pan for this.)
Stir together eggs, ricotta cheese, mozzarella, parmesan, romano, salt, pepper and parsley until well blended.
Pre-heat oven to 375 degrees.
Pour a thin layer of pasta sauce on the bottom of the pan. Place three lasagna noodles side by side. Put meat mixture on top of first layer of noodles and spread it evenly. Then place another layer of three lasagna noodles on top of the meat. Pour a thin layer of pasta sauce on top of the noodles. Place the ricotta cheese mixture on top and spread evenly. Place the final layer of noodles on top of the cheese mixture. Pour pasta sauce on the top layer of noodles, covering them completely. Sprinkle about a half cup of mozzarella cheese, and a sprinkling of grated parmesan and romano on top of that if you like.
Cover lasagna pan completely with foil and place on top of a cookie sheet to prevent drips. Cook for 45 minutes or until bubbly. Remove lasagna from oven and remove foil carefully, trying to avoid pulling the top layer of cheese off with it. Allow to rest for at least five minutes before serving.
Makes about nine generous servings (you could probably stretch it to 12 or more if served with veggies, salad, bread, etc.). You probably don't want to know the nutritional breakdown, but here it is anyway, based on nine servings, as per the MyFitnessPal recipe calculator:
Calories: 634
Protein: 43 grams
Total Carbs: 44 grams
Fat: 32 grams
Fiber: 4 grams
Hey, at least there's lots of protein, right? ;)
Remove chicken sausage from casings and cook along with the half pound of ground beef. Drain the grease off of the cooked meat, allow to cool, and crumble with your fingers to break up the larger chunks of meat. Stir some pasta sauce into the meat to moisten it.
Meanwhile, boil the lasagna noodles as per package instructions. (I use a large, flat frying pan for this.)
Stir together eggs, ricotta cheese, mozzarella, parmesan, romano, salt, pepper and parsley until well blended.
Pre-heat oven to 375 degrees.
Pour a thin layer of pasta sauce on the bottom of the pan. Place three lasagna noodles side by side. Put meat mixture on top of first layer of noodles and spread it evenly. Then place another layer of three lasagna noodles on top of the meat. Pour a thin layer of pasta sauce on top of the noodles. Place the ricotta cheese mixture on top and spread evenly. Place the final layer of noodles on top of the cheese mixture. Pour pasta sauce on the top layer of noodles, covering them completely. Sprinkle about a half cup of mozzarella cheese, and a sprinkling of grated parmesan and romano on top of that if you like.
Cover lasagna pan completely with foil and place on top of a cookie sheet to prevent drips. Cook for 45 minutes or until bubbly. Remove lasagna from oven and remove foil carefully, trying to avoid pulling the top layer of cheese off with it. Allow to rest for at least five minutes before serving.
Makes about nine generous servings (you could probably stretch it to 12 or more if served with veggies, salad, bread, etc.). You probably don't want to know the nutritional breakdown, but here it is anyway, based on nine servings, as per the MyFitnessPal recipe calculator:
Calories: 634
Protein: 43 grams
Total Carbs: 44 grams
Fat: 32 grams
Fiber: 4 grams
Hey, at least there's lots of protein, right? ;)
KEEWERD
Moroccan Meat Pies
Apr. 2nd, 2015 07:54 pmThese were really tasty!
Based on this recipe: http://www.tastebook.com/recipes/2976509-Moroccan-Meat-Turnovers
Ingredients:
1 large egg
1 box Pillsbury refrigerated pie crust (both crusts)
Water
KEEWERD
Based on this recipe: http://www.tastebook.com/recipes/2976509-Moroccan-Meat-Turnovers
Ingredients:
1 large egg
1 box Pillsbury refrigerated pie crust (both crusts)
Water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic powder
1 tablespoon tomato paste
1 pound extra lean ground beef
2 large carrots, finely diced
1/2 cup frozen grean peas
1 large potato, diced
2 large carrots, finely diced
1/2 cup frozen grean peas
1 large potato, diced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
splash of lemon juice
salt and pepper to taste
Instructions:
1/4 teaspoon ground ginger
splash of lemon juice
salt and pepper to taste
Instructions:
1. Preheat oven to 400 degrees (if baking immediately).
2. Line a cookie sheet with parchment paper and set aside.
3. Heat some water in a skillet, add diced carrots and potatoes and salt, cook over medium heat until soft. Add the tomato paste and spices and stir to combine.
4. Add meat to pan and saute for 3-4 minutes until liquid evaporates and meat is cooked. Stir in frozen peas and lemon juice. Taste & adjust seasoning as needed. (Sometimes I add a dash of Worcestershire sauce. )
5. On a sheet of parchment paper, unroll each pastry round. Cut each in half. Spoon a few tablespoons of meat mixture in the center of one half of the pastry half-round, leaving a border around the edges.
6. Beat an egg with 1 tablespoon water and with a pastry brush, brush the edges of the pastry half-round.
7. Fold pastry half-round in half to form the turnover.
8. Using a fork, crimp edges of the quarter-rounds to seal.
8. Using a fork, crimp edges of the quarter-rounds to seal.
9. Place on a baking sheet and brush with egg mixture. Poke a few venting holes in the top of each turnover. Sprinkle with sesame seeds if desired.
10. Bake for 20-25 minutes until golden.
I only made four turnovers, but I probably had enough filling for six or seven.
I only made four turnovers, but I probably had enough filling for six or seven.
KEEWERD
This is based on the following recipe:
http://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203
Ingredients:
1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
KEEWERD
http://www.nigella.com/recipes/view/slow-roasted-garlic-and-lemon-chicken-203
Ingredients:
1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces
Four or five large carrots, peeled and cut into one-inch lengths
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or garlic powder
Four large Yukon gold potatoes, washed, eyes removed, cut into large bite-sized chunks
1 head of garlic (separated into unpeeled cloves) or garlic powder
1 handful fresh thyme, or a few sprigs of rosemary
3 tablespoons olive oil
⅔ cup white wine
black pepper, salt, onion powder, Trader Joe's 21 Seasoning Salute
Method:
Pre-heat the oven to 325ºF.
Put the potatoes, carrots, garlic cloves, and chicken pieces into a roasting pan and add the seasonings, olive oil and white wine. Toss vegetables and chicken with your hands until evenly coated. Spread the mixture out, making sure all the chicken pieces are on top of the veggies, skin side up. Give the chicken an extra sprinkle of salt if you like. Strew the sprigs of rosemary or thyme over the chicken.
Cover pan tightly with foil and put in the oven to cook at 325 degrees for 2 hours.
Remove the foil from the roasting pan, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown.
You can make some chicken gravy with the drippings if you like.
You can make some chicken gravy with the drippings if you like.
KEEWERD
Yummy, easy alfredo sauce
Mar. 3rd, 2015 08:04 pmBased on this recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/low-cal-fettuccine-alfredo-recipe.html
1 tablespoon butter
1/2 teaspoon garlic powder
2 teaspoons all-purpose flour
1/2 cup 2% milk and 1/2 cup half-and-half (can also use 1 cup 2% milk instead of half-and-half)
3/4 teaspoon salt
2 tablespoons cream cheese
3/4 cup total parmesan & romano cheese blended, freshly grated (can also use just parmesan cheese if you prefer)
freshly ground pepper
KEEWERD
1 tablespoon butter
1/2 teaspoon garlic powder
2 teaspoons all-purpose flour
1/2 cup 2% milk and 1/2 cup half-and-half (can also use 1 cup 2% milk instead of half-and-half)
3/4 teaspoon salt
2 tablespoons cream cheese
3/4 cup total parmesan & romano cheese blended, freshly grated (can also use just parmesan cheese if you prefer)
freshly ground pepper
Melt the butter in a skillet over medium heat. Add the garlic and the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan/romano cheese; whisk until melted, about 1 minute. Add pepper. Serve over warm, cooked pasta.
I sauteed some Italian sausage and a chopped up zucchini, put it on top of some rotini, then ladled the sauce over that. It was so tasty!
I sauteed some Italian sausage and a chopped up zucchini, put it on top of some rotini, then ladled the sauce over that. It was so tasty!
KEEWERD
Baked Pasta
Jan. 2nd, 2015 09:58 pm1 pound of rotini pasta
1.5 24 ounce jars Classico Four Cheese pasta sauce
1 14 ounce package of Al Fresco Roasted Garlic & Herb Chicken Sausage
2 zucchinis
16 ounces whole milk ricotta cheese
1 egg
4 ounces shredded mozzarella plus additional for the top of the casserole, about a half cup more maybe?
1 ounce grated parmesan
1 ounce grated romano
1/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 375 degrees. Bring large pot of water to boil, add a dash of olive oil & salt (optional). Boil rotini until al dente. Meanwhile, remove sausage meat from casings and sautee in a separate pan until cooked, chopping into finer pieces as you cook it. Chop zucchini into bite-sized pieces and add to the pan with sausage, sautee until still firm but no longer crunchy. In a seperate small mixing bowl combine ricotta cheese, egg, mozzarella, parmesan, romano, salt & pepper. Once the pasta is cooked, drain it and pour it into a large mixing bowl. Stir pasta sauce, pasta, and cooked chicken sausage & zucchini together. Ladle half of the pasta mixture into a nonstick or lighlty greased, round, oven-safe casserole dish. The one I use measures ten inches in diameter and four inches high, and is perfect for this dish. It's actually the same pot that I use to boil the pasta in. Spread the ricotta cheese mixture evenly over the pasta, then ladle the remaining pasta mixture on top. Sprinkle the top of the casserole with additional shredded mozzarella. Bake, uncovered, for 35 - 45 minutes until bubbly and hot all the way through.
Makes eight 13 ounce (by weight) portions.
Nutritional info from My Fitness Pal recipe calculator for a 13 ounce portion:
Carbs: 55g; Fat: 21 g; Protein: 32g: Fiber: 4g
You can easily doctor this dish to your preference by using more or less or different flavors of sauce (I used one jar tonight, but the hubby would prefer it to be saucier, hence the 1.5 jars for the recipe). You could use ground beef instead of sausage, or a mixture of both, or keep it vegetarian. You could sautee mushrooms and/or other vegetables and stir those in as well. Using whole milk ricotta cheese is really the way to go, as it's firmer and gives such a lovely texture to the dish.
KEEWERD
1.5 24 ounce jars Classico Four Cheese pasta sauce
1 14 ounce package of Al Fresco Roasted Garlic & Herb Chicken Sausage
2 zucchinis
16 ounces whole milk ricotta cheese
1 egg
4 ounces shredded mozzarella plus additional for the top of the casserole, about a half cup more maybe?
1 ounce grated parmesan
1 ounce grated romano
1/4 teaspoon salt
1/4 teaspoon pepper
Pre-heat oven to 375 degrees. Bring large pot of water to boil, add a dash of olive oil & salt (optional). Boil rotini until al dente. Meanwhile, remove sausage meat from casings and sautee in a separate pan until cooked, chopping into finer pieces as you cook it. Chop zucchini into bite-sized pieces and add to the pan with sausage, sautee until still firm but no longer crunchy. In a seperate small mixing bowl combine ricotta cheese, egg, mozzarella, parmesan, romano, salt & pepper. Once the pasta is cooked, drain it and pour it into a large mixing bowl. Stir pasta sauce, pasta, and cooked chicken sausage & zucchini together. Ladle half of the pasta mixture into a nonstick or lighlty greased, round, oven-safe casserole dish. The one I use measures ten inches in diameter and four inches high, and is perfect for this dish. It's actually the same pot that I use to boil the pasta in. Spread the ricotta cheese mixture evenly over the pasta, then ladle the remaining pasta mixture on top. Sprinkle the top of the casserole with additional shredded mozzarella. Bake, uncovered, for 35 - 45 minutes until bubbly and hot all the way through.
Makes eight 13 ounce (by weight) portions.
Nutritional info from My Fitness Pal recipe calculator for a 13 ounce portion:
Carbs: 55g; Fat: 21 g; Protein: 32g: Fiber: 4g
You can easily doctor this dish to your preference by using more or less or different flavors of sauce (I used one jar tonight, but the hubby would prefer it to be saucier, hence the 1.5 jars for the recipe). You could use ground beef instead of sausage, or a mixture of both, or keep it vegetarian. You could sautee mushrooms and/or other vegetables and stir those in as well. Using whole milk ricotta cheese is really the way to go, as it's firmer and gives such a lovely texture to the dish.
KEEWERD
