Bruce's Kitchen

Easy Chicken Mole

2014-09-17T15:50:00.001-04:00

Delicious!!!

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 jalapeno pepper, seeded & minced
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas ( pumpkin seeds), for garnish
Brown rice, for serving

Directions
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

Based on a recipe from Paula Deen.

Crispy Fish Sticks With Pineapple Ketchup

2014-08-04T10:14:00.000-04:00

ON MY GOSH!

A recipe from Cooking Light, "Kid in the Kitchen."

So delicious!!!

Ingredients

Cooking spray
2 cups cornflakes
1 teaspoon grated lemon rind
1 teaspoon freshly ground black pepper, divided
1 tablespoon fresh lemon juice
1 large egg
1 pound tilapia fillets, cut into 4 x 1-inch pieces (about 12 pieces) (I used Pollock.)
1/4 teaspoon kosher salt
1/2 cup cubed fresh pineapple
1/3 cup reduced-sugar ketchup (such as Heinz)
1 teaspoon lower-sodium soy sauce

Preparation

1. Preheat oven to 425°.
2. Place a wire rack on a large baking sheet. Coat rack with cooking spray. Place cereal in a large zip-top bag; roll with a rolling pin until crushed. Place crushed cereal, rind, and 1/4 teaspoon pepper in a shallow dish. Combine juice and egg in a shallow dish, stirring with a whisk.
3. Sprinkle fish evenly with 1/4 teaspoon pepper and salt. Dip fish in egg mixture; dredge in cereal mixture. Arrange fish on prepared rack; bake at 425° for 12 minutes or until fish flakes easily when tested with a fork.
4. Combine remaining 1/2 teaspoon pepper, pineapple, ketchup, and soy sauce in the bowl of a mini food processor; process until smooth. Serve ketchup mixture with fish sticks.

Christine Burns Rudalevige, Cooking Light
AUGUST 2014

Refrigerator Dilly Beans

2014-07-28T16:23:00.002-04:00

Ingredients

1 bunch(es) fresh dill (from my garden)

2 clove(s) garlic, peeled

1 teaspoon(s) yellow mustard seeds

1 teaspoon(s) dill seeds

1/4 teaspoon(s) cayenne pepper

1 pound(s) green beans, ends trimmed

1 1/3 cup(s) cider vinegar

1 1/3 cup(s) water

2 tablespoon(s) kosher salt

1 tablespoon(s) sugar

Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.

In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.

Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.

Bread & Butter Pickled Onions

2014-07-03T12:34:00.004-04:00

I have found a new love!

6 medium onions
Brine:
1 cup white vinegar
2 quarts water
1 Tbsp. sat
Pickling Mixture:
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder

Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight. In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refrigeration for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints. Great on sandwiches!

From: Recipes From A Kitchen Garden
This is a great cookbook!

Bobby Flay’s Pan-Roasted Chicken With Mint Sauce

2014-07-01T10:29:00.002-04:00

GREAT TASTE!!! As featured in The New York Times Magazine, June 29, 2014.

Because it is summer and it is hot, I grilled skinless chicken breasts. I made a potato pancake with cumin and leftover smashed red potatoes. And a salad with greens from my garden.

"Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant’s best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have."
~~Sam Sifton

For the chicken

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

For the mint sauce

1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughly chopped
1 serrano chile, seeds removed and roughly chopped (I used a jalapeno from my garden.)
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper.

Preparation

1.: Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
2.: Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
3.: Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
4.: Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fi ne accompaniment, along with sautéed greens.

YIELD: 4 servings.; ~~Sam Sifton

Mac & Cheese with Bacon & Broccoli

2014-06-26T11:02:00.001-04:00

Out of this world!

The recipe called for chicken, which I did have, but I left it out of this as I wanted to save the chicken for chicken salad. I also added some herbs from my garden: Oregano, Cilantro, and Basil.

Ingredients

6 ounces uncooked large or regular elbow macaroni (I used whole wheat.)
3 cups prechopped broccoli florets (I used fresh.)
3 bacon slices, coarsely chopped
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock (such as Swanson) (I used homemade.)
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

Preparation

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.
3. While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
4. Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

Ann Taylor Pittman, Cooking Light
MAY 2014

Banana Coffee Cake with Walnuts and Coconut

2014-06-24T11:57:00.000-04:00

Susan and I sat outside in our backyard enjoying this today, exclaiming a few times, "WOW."

Ingredients

Cooking spray
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup packed dark brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut

Preparation

Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.
Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.

Cooking Light
NOVEMBER 2002

Roasted Asparagus and Beet Salad

2014-04-28T10:38:00.000-04:00

This just might be THE BEST asparagus I have ever made.

I found the recipe in the Weekend Edition of The Wall Street Journal. I served it with Turmeric Rice and Oven-Baked Panko-Crusted Turkey Cutlets with Olives, Capers and Artichokes. I did make a few changes to the asparagus recipe as noted below in the directions.

Ingredients:

4 medium beets, tops
trimmed
¼ cup grapeseed oil
Salt and pepper
1 pound asparagus, tough ends trimmed
6 cipollini onions, peeled (The supermarket did not have these so I used a Vidalia Onion.)
½ cup sunflower seeds (We didn't have these so I used Pumpkin Seeds.)
4 scallions, thinly sliced
Small bunch cilantro, finely chopped
½ jalapeño pepper, deveined, seeded and minced (I used the whole jalapeno!)
Lemon juice
Parmesan cheese, for garnish

Directions:

1. Preheat oven to 375 degrees. On an aluminum-foil-lined baking sheet, rub beets with oil and season with salt. Place in oven and roast until a knife can be easily inserted through centers of beets, about 1 hour.
2. Meanwhile, roast other vegetables: On an aluminum-foil-lined baking sheet, toss asparagus with 1 tablespoon oil and season well with salt and pepper. Place baking sheet in oven and roast until asparagus begins to sizzle and is just al dente, about 8 minutes. Repeat with onions: Cook, turning once, until just soft, about 15 minutes. On a baking sheet, toss sunflower seeds with a tiny bit of oil and season with salt. Place in oven and toast until slightly colored, 5-7 minutes. (NOTE: I began with the onion and after 7 minutes I added the asparagus and then after another 7 minutes I added the pumpkin seeds.)
3. Meanwhile, make relish: In a small bowl, combine scallions, cilantro, jalapeño, a drizzle of oil and lemon juice and salt to taste. Set aside.
4. In a bowl, toss roasted vegetables with lemon juice and oil to taste, and season with salt and pepper. Cut onions in half crosswise and beets into wedges. To serve, divide asparagus among four plates. Add onions and beets and sprinkle with sunflower seeds. Top with shaved Parmesan and a spoonful of relish.

—Adapted from Peter Hoffman, Back Forty and Back Forty West

Crispy Baked Panko-Crusted Scallops

2014-04-24T13:20:00.002-04:00

OH MY GOSH!

Served these with Turmeric Rice and Spinach and Mushrooms!!!

Ingredients:

3/4 cup panko (Japanese bread crumbs)
2 tablespoons unsalted butter, melted
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1 garlic clove, minced
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
3/4 teaspoon chopped thyme leaves
Kosher salt and freshly ground black pepper
12 jumbo sea scallops (1 1/2 pounds)
Lemon wedges, for serving

Directions:

Preheat the oven to 400°. Lightly butter an 8-inch square baking dish.
In a small bowl, mix the panko with the melted butter, olive oil, dry mustard, cayenne, garlic, parsley, chives and thyme and season with salt and pepper.
Season the scallops with salt and pepper. Set them in the prepared baking dish and sprinkle the scallops evenly with the panko. Bake for about 10 minutes, or until barely cooked through.
Turn the broiler on and broil the scallops 3 inches from the heat until the panko topping is crisp and golden brown, about 1 minute. Serve with lemon wedges.

~From Food & Wine

Warm Orzo Salad with Squash

2014-04-21T09:47:00.000-04:00

Delicious!!!

"This warm pasta salad is mixed with roasted yellow squash before it's tossed in a homemade mustard vinaigrette and topped with almonds. It can also be made up to one day ahead and served cold." From Good Housekeeping.

Ingredients

2 medium yellow squash, cut into 1/2-inch chunks
2 medium shallots, thinly sliced
2 tablespoon(s) olive oil
2 teaspoon(s) olive oil
3 tablespoon(s) red wine vinegar
2 tablespoon(s) lemon juice
2 tablespoon(s) grainy Dijon mustard
1 clove(s) garlic, crushed with press
1 pound(s) orzo pasta (I used whole wheat orzo.)
6 radishes, sliced into thin half-moons
1/4 cup(s) packed parsley leaves, finely chopped
1 tablespoon(s) finely chopped fresh dill
2/3 cup(s) roasted, salted almonds, chopped

Heat a large pot of salted water to boiling on high. Preheat the oven to 450 degrees F.
On a large jelly-roll pan, toss the squash, shallots, 2 teaspoons of the oil, and 1/4 teaspoon of the salt. Roast 15 minutes or until tender.
Meanwhile, in a large bowl, whisk the vinegar, lemon juice, mustard, garlic, the remaining 2 tablespoons of oil, and the remaining 1/2 teaspoon of salt; set aside.
Add the orzo to the boiling water and cook as the label directs. Drain well then add to the vinaigrette along with the roasted vegetables, radishes, parsley, and dill. Serve immediately, or refrigerate up to 1 day. To serve, stir in the almonds.

Seared Scallops with Cauliflower, Raisins, Capers and Pecans

2014-03-30T12:09:00.000-04:00

Based on a recipe from Food & Wine.

SO DELICIOUS!!! And easy to prepare!

Ingredients:

1/2 small head of cauliflower, cut into small florets (4 cups)

1 tablespoon extra-virgin olive oil

12 jumbo scallops (1 1/2 pounds), side muscle removed

Salt and freshly ground pepper

2 tablespoons unsalted butter

1/4 cup chopped roasted pecans

2 tablespoons drained small capers

2 tablespoons golden raisins

2 tablespoons balsamic vinegar

1 tablespoon chopped flat-leaf

Directions:

Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, pecans, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Angel Hair Pasta with Shrimp, Asparagus and Basil

2014-03-06T11:20:00.002-05:00

Delicious! And so simple to prepare!

Ingredients:

10 stalks thin fresh asparagus
1 Tablespoon olive oil
2 cloves garlic, crushed
1/4 teaspoon hot red pepper flakes
3 medium tomatoes, seeded & chopped
1/2 cup dry white wine
1/4 teaspoon salt
12 ounces peeled & deveined shrimp
1 Tablespoon butter
9 ounces fresh angel hair pasta, cooked & drained
1/4 cup shredded fresh basil
freshly shredded Parmesan cheese, for topping

Directions:

1. Trim asparagus. Rinse in cold water; drain. Remove tips and set aside. Cut remaining stalks diagonally into 1-inch pieces.
2. Heat olive oil in a large skillet over medium- heat. Add garlic and hot pepper flakes and mix well. Cook for 1 minute, stirring constantly. Stir in tomatoes. Cook for 2 minutes, stirring frequently. Add the asparagus stalks, white wine and salt and mix well. Cook for 3 more minutes, stirring frequently. Discard garlic if desired (I did.). Stir in asparagus tips and shrimp. Cook for 3 minutes, stirring constantly, until shrimp turn pink. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix. Stir in basil.

~Based on a recipe from Recipe Girl.

Cod and Cockles in a Fresh Turmeric Broth

2014-02-27T09:22:00.002-05:00

OH MY GOSH!

So simple to prepare. And so scrumptious!

At Carmel Valley Ranch, chef Tim Wood makes this dish with Monterey line-caught rock cod and Pacific Northwest cockles. You can refer to the Monterey Bay Aquarium Seafood Watch (seafoodwatch.org) to find the best alternatives available in your area.

Active Time: 30 minutes Total Time: 1 hour Serves: 4

4 tablespoons olive oil
1 medium onion, thinly sliced
1 bulb fennel, cored and thinly sliced
4 cloves garlic, thinly sliced lengthwise
2 tablespoons ginger, peeled and thinly sliced
4-inch piece fresh turmeric, peeled and thinly sliced(I used powder which I mixed with the wine and then added to the above.)
Kosher salt
Freshly ground black pepper
1 cup white wine
1 pound cockles or Prince Edward Island mussels (I used mussels)
Ciabatta or sourdough bread, thickly sliced (I used my Sweet Potato Biscuits.)
4 rock cod or other flaky white fish fillets (6 ounces each)
¼ bunch cilantro, chopped, plus ¼ bunch, whole (I used fennel fronds.)

1. Set a heavy, lidded pot over medium heat. Add 2 tablespoons olive oil, onions, fennel, garlic and ginger to pot. Decrease heat to medium-low and cook until vegetables soften, 10 minutes. Add turmeric, season with salt and pepper, and cook until spice releases a little of its flavor, 5 minutes more. Add wine and increase heat to medium-high. Add cockles, cover with lid and cook until cockles are beginning to open, 5 minutes more.
2. Meanwhile, toast bread in oven or toaster oven.
3. Add fish fillets to pot, cover and let steam 8 minutes for medium to medium-rare fish. (Check occasionally to make sure pan has enough liquid, and add water if necessary.)
4. In a small bowl, combine remaining oil with chopped cilantro. To serve, top fish with cockle mixture and spoon some broth from pot overtop. Garnish with remaining cilantro. Drizzle bread with cilantro oil and serve on top of or alongside fish.

—Adapted from Tim Wood of Carmel Valley Ranch, Carmel, Calif.
~From The Wall Street Journal Weekend Edition

Sweet Potato Biscuits

2014-02-26T09:13:00.001-05:00

From Cooking Light, 2007

Please note: I made these in my food processor and I used Unsweetened Almond Milk rather than Milk. I also used a bit more mashed sweet potato.

Ingredients

2 cups all-purpose flour (about 9 ounces)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup pureed cooked sweet potatoes, cooled
1/3 cup fat-free milk
Cooking spray

Preparation

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.
Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature.

Great Chili

2014-02-21T12:26:00.001-05:00

Here I combined recipes from Jennifer Steinhaur, an avid cook and baker who works in The New York Times Washington bureau, and from chef, teacher, author Gail Monaghan .

This was the best chili I have ever made and I have made chili hundred of times! My changes/additions to Jennifer's recipe and Gail's are noted below (Gail=GM); Bruce=*):

Ingredients

2 tablespoons olive oil
1 pound ground bison or ground dark turkey(I made pork chops the night before and used 2 that were leftover. I cut the meat from the bone and diced and put meat and bone into pot.)
1 large red onion, chopped (GM)
2 carrots, roughly diced *
1 celery, roughly diced *
6 cloves garlic (GM) (I used 3 crushed and minced.)
1 12-ounce bottle of beer
1 14.5-ounce can diced tomatoes
1/2 cup strong brewed coffee (I used espresso.)
1 tablespoon tomato paste
1/4 cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
1 tablespoon Worcestershire sauce (GM)
2 tablespoons chili power (GM)
Half a serrano or other hot pepper, seeded and finely chopped, or to taste (I used 3 tablespoons of Frank's Hot Sauce.)
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans

Preparation

1.: Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate. (I skipped this entire step as I used the leftover pork chops.)
2.: Add the onion, carrot, celery, garlic to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
3.: Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, chili powder, Worcestershire sauce, Frank's Hot Sauce, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
4.: Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Roasted Shrimp with Roasted Green Bean and Sun-Dried Tomatoes

2014-02-07T15:17:00.000-05:00

The pink, spicy roasted shrimp (The shrimp could be grilled--weather permitting!) atop dark green beans make a spectacular presentation; served over rice warm or salad greens.

Ingredients (Serves 2):

1 pound shrimp peeled and deveined (I bought 10 large)
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
1/2 teaspoon red pepper flakes
juice of two lemons
about 6 tablespoons olive oil
2 large handfuls fresh green beans (about 10-15 p/person)
coarse salt for roasting
fresh ground pepper
8-10 oil-packed sun-dried tomatoes, slightly drained and slivered
1/3 cup chopped flat-leaf parsley

Directions:

1. In a non-aluminum dish, combine the shrimp, garlic, thyme, red pepper flakes, half of the lemon juice, and 4 tablespoons olive oil. Toss well, Cover and refrigerate for at least 30 minutes or up to 1 hour.

2. Preheat oven to 450.

3. Place green beans in a cast iron pan. Drizzle with some oil. Pepper. Roast for about 10 minutes.

4. Push green beans to sides of pan. Remove shrimp from the marinade, reserving marinade, and place shrimp in the middle and roast for an additional 7--8 minutes.

5. Meanwhile, in a large frying pan over high heat, bring the marinade to a boil. Cook 3-4 minutes. Stir in the sun-dried tomatoes and parsley. Add the remaining 2 tablespoons olive oil ans the remaining lemon juice. Season with salt and pepper. Spoon the warm dressing over the shrimp and green beans.

~~Based on a recipe from "Everyday Roasting, Williams-Sonoma."

Pan-Grilled Pork Tenderloin with Pomegranate Molasses

2014-02-04T12:37:00.002-05:00

Dinner just can't get any better than this!

Ingredients

Sauce:
1 cup less-sodium beef broth
1/2 cup pinot noir or other spicy dry red wine
2 tablespoons pomegranate molasses
1 tablespoon finely chopped shallots
1 tablespoon honey
1 tablespoon butter
Pork:
1/2 teaspoon salt
1/4 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation

To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts.
To prepare pork tenderloin, preheat oven to 500°.
Heat a cast-iron skillet over medium-high heat. Combine salt, five-spice powder, and pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan, and cook 1 minute, browning on all sides. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes. Thinly slice pork, and serve with sauce.
Perfect wines: Sanford Pinot Noir 2001 "Santa Rita Hills" (Santa Barbara County, CA), $26. This wine's beautiful flavors of earth, pomegranate, grenadine, mocha, and cherry preserves come into focus when you serve it with the pork tenderloin and pomegranate sauce. The sauce also mirrors the wine's wonderful silky, plush texture. As a less expensive alternative, consider the Echelon 2002 Pinot Noir from the Central Coast of California, about $12.

Karen MacNeil, Cooking Light
OCTOBER 2004

Spicy Caramel Bacon Popcorn

2014-02-03T11:23:00.000-05:00

OH MY GOSH!

I bet you can't eat only one bowlful!

A recipe from my friend Danielle Rollins.

Ingredients

5-6 slices of bacon

Nonstick cooking spray

3 tablespoons vegetable oil

½ cup popcorn kernels

1½ teaspoon baking soda

¾ teaspoon cayenne pepper

1 cup almonds

3½ cups brown sugar

3 tablespoons unsalted butter

2 teaspoons fine sea salt

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.

2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.

3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.

4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.

5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.

Ingredients
5-6 slices of bacon
Nonstick cooking spray
3 tablespoons vegetable oil
½ cup popcorn kernels
1½ teaspoon baking soda
¾ teaspoon cayenne pepper
1 cup almonds
3½ cups brown sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt

Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and lay bacon side-by-side. Transfer baking sheet to hot oven and cook bacon for 15 minutes, and until crispy and brown. Remove and place on paper towels to drain. When cool, cut into dice-sized pieces.
2. Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray. In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat. Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes. Transfer the popped popcorn to the large prepared bowl, removing any unpopped kernels and adding almonds.
3. In a small bowl, whisk together the baking soda and cayenne pepper. In a medium saucepan, combine the sugar, butter, salt, and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up). Quickly fold in bacon bits. Pour the caramel over the popcorn and toss, like a salad, until all of the popcorn is evenly coated with the caramel.
4. Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm. Cool to room temperature, about 15 minutes. Once it is cool, store it in a well-sealed airtight container.
5. Caramel popcorn will keep in an airtight container in the refrigerator for up to 4 days.
Enjoy!
- See more at: http://danielledrollins.com/superbowl-recipe-of-the-day-spicy-caramel-bacon-popcorn/#sthash.tyuht61I.dpuf

Boneless Chicken Breasts With Honey-Beer Sauce

2014-01-31T10:26:00.001-05:00

Simple to make.

Superb taste.* Serves two.

Ingredients

1 tablespoon olive oil and 1 tablespoon butter
2 (6-ounce) skinless, boneless chicken breast halves
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1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons thinly sliced shallots
1 cup beer (I used Sierra Nevada "Ruthless Rye.")
1 tablespoon lower-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
2 tablespoons honey

Preparation

1. Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. If desired, sprinkle evenly with parsley.

Based on a recipe from Phoebe Wu, Cooking Light
SEPTEMBER 2012

*I served this with Farro with Mushrooms and Spinach and Roasted Fennel, Red Onion and Pear (This based on recipe from Gail Monaghan.

Farro With Gourmet Mushrooms, Spinach, Red Pepper Flakes and Pecorino Romano Cheese

2014-01-29T10:50:00.004-05:00

I served this with a Roast Turkey Breast and Mushroom Gravy and Roasted Brussels Sprouts with Raisins and Walnuts.

YUM!

Ingredients

1 cup farro
2 1/2 cups homemadestock
2 tablespoon olive oil
1 cup assorted gourmet mushrooms
2-3 big handfuls of spinach
Salt and pepper to taste
1/4+ teaspoon of crushed red pepper flakes
1/4 cup Pecorino Romano cheese

Instructions

In a medium sized pot combine the farro with the stock. Bring to a boil, then lower to a simmer and cook for about 25 minutes for semi-pearled farro and 50 minutes for whole farro. The farro is done when the grains are tender and all the water has been absorbed. Set aside.
While the farro is cooking, gently saute the mushrooms in the oil.
Stir the mushrooms, baby spinach, red pepper flakes, and cheese into the farro, mixing with a large spoon to combine well.

Roasted Cod With Olives and Lemon

2014-01-22T09:47:00.001-05:00

So simple.

So superb!

Ingredients

2 pounds Cod
3/4 cup dry white wine (such as Sauvignon Blanc)
1 cup mixed olives
zest from one lemon cut into strips
1 tablespoon olive oil
kosher salt and pepper
1/4 teaspoon red pepper flakes
1/4 cup fresh Italian parsley chopped

Directions

Heat oven to 400° F.
Place the fish in a small roasting pan (I used a cast iron skillet; see below). Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

And look what I made with the leftovers: Cod Cakes with Horseradish Tartar Sauce and roasted Fennel with Lemon, Garlic, Olive Oil, and Fresh Pear and Pecorino Romano Cheese (Thank You Gail Monaghan!)---YUM!

The cod Cakes were made with about 1 1/2 cups leftover cod, 3/4 cups leftover brown rice, a few leftover olives diced, 1 celery stalk minced, some bread crumbs and an egg. All mixed together and fried in some oil and butter. The horseradish tartar sauce is from a Martha Stewart recipe.

The Roasted Cod with Olives and Lemons is based on a recipe from Real Simple.

Turkey Breast Diane with Jicama Salsa

2014-01-18T15:18:00.003-05:00

Delicious!!!

Ingredients:

1 package Shady Brook Farms® Turkey Breast for Scallopini & Milanesa
1 tablespoon olive oil
2 teaspoons lemon pepper seasoning
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon fresh parsley, chopped
1 lemon, halved

How to prepare this recipe:

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle turkey with lemon pepper seasoning.
Cook over medium-high heat for 5 minutes on each side or until no longer pink and internal temperature reaches 170°F.
In a small bowl, combine lemon juice, Worcestershire sauce and mustard; mix well. Add to skillet; heat through.
Sprinkle parsley and squeeze lemon evenly over turkey.

Jicama Salsa

In a small bowl, stir together the following:

2 cups diced peeled Jicama
2/3 cup coarsely chopped cranberries
4+ tablespoons chopped walnuts, lightly toasted
1 large pickled jalapeno chilli, seeded and minced
2 shallots minced
Juice of one lime
2 tablespoons vegetable oil

Cod with Orange and Fennel

2014-01-16T11:54:00.002-05:00

So simple.

And simply delicious.

Ingredients:

1 cup thinly sliced shallot
3 tablespoons unsalted butter
1/4 teaspoon freshly grated orange zest (I used a bit more!)
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon fennel seeds, bruised with side of knife
2 pounds cod or halibut fillet, cut into equal portions
Parsley for garnish

Directions:

In heavy skillet cook shallot in 1 tablespoon butter over moderately low heat until softened. Add zest, orange juice, wine and fennel seeds and boil, stirring occasionally, until reduced by half. Season fish with salt and pepper. Arrange fish in one layer over sauce and cook, covered, at a bar simmer 10 minutes, or until cooked through. With spatula divide fish among 6 heated plates. Bring sauce to boil and whisk in remaining 2 tablespoons butter and salt and pepper to taste. Serve sauce over fish and garnish with parsley. Serves 6. (I used the leftover in a vegetable soup.)

~From Gourmet Weekends, a wonderful cookbook.

Pan Roast of Cod*, Pears and Caramelized Fennel

2014-01-12T12:18:00.001-05:00

I share with you one of the BEST fish meals I have ever eaten. Another great recipe from Gail Monaghan.

Chef and Writer Gail Monaghan wrote recently in The Wall Street Journal about Fennel.

*The store did not have Cod so I used Haddock. I also cut the recipe ingredients in about 1/3.

Marinate fish: In a small bowl, combine 1/4 cup olive oil, 1/2 teaspoon salt and1/2 teaspoon freshly ground black pepper. Rub marinade into 4 pounds cod fillets, skins removed. Cover with plastic wrap and refrigerate until ready to cook.

Prepare vegetables: Preheat oven to 450 degrees. Remove stalks and outer layers from 3 large bulbs fennel, and cut bulbs lengthwise into 8 parts each (reserve fronds for garnish). In a large ovenproof skillet or flameproof roasting pan, toss cut fennel with 4 large red onions, cut into 8 wedges each, 1 head garlic, broken into cloves and peeled, 2 lemons, sliced into thin rounds and seeds removed, 2 teaspoons coriander seeds, 1 tablespoon whole fennel seeds and 1/2 cup extra-virgin olive oil. (Two skillets or pans can be used if necessary.) Place in oven and cook 25 minutes. Add 3 fairly hard pears, peeled, cored and cut into 4 wedges each, salt and freshly ground black pepperto taste and 1/4 cup fish stock (vegetable stock or water can be substituted) to skillet and continue to roast until vegetables are tender and deeply caramelized, 20-30 minutes more. Remove from oven and cover loosely with foil.

Increase oven temperature to highest setting. Place a baking sheet in oven for 5 minutes. Place cod fillets on hot baking sheet and cook until juices from fish turn from clear to opaque, 10-20 minutes depending on thickness of fillets. Remove from oven and transfer fillets to a large platter and keep warm.

Remove foil and reheat vegetables in oven until very hot, about 5 minutes. To serve, place vegetables around fish and sprinkle with 1/2 teaspoon fennel pollen (optional). Garnish with 1/2 cup chopped mixture of fennel fronds, parsley and chives.

Potato, Escarole, and Country Ham Soup

2014-01-08T11:49:00.001-05:00

So simple.

So delicious.

1 Tbsp. unsalted butter
1 large onion, diced (about 1 1/4 cups)
1 leek, white and light green portion, washed and minced
1 celery stalk, trimmed and diced
1 garlic clove, peeled and minced
4 cups chicken broth
2 yellow or white potatoes, peeled and thinly diced (I used red potatoes)
1 sprig fresh thyme
2 cups cleaned and chopped escarole (about 8 ounces)
1 cup diced country ham
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste

1. Heat the butter in a soup pot over low heat; add the onion,leek, celery and garlic, and stir until they are evenly coated with butter. Cover the pot and cook until tender and translucent, 6 to 8 minutes.
2. Add the broth, potatoes and thyme. Simmer the soup until the potatoes are beginning to disintegrate, 15 to 20 minutes.
3. Remove and discard the thyme sprig. Puree the soup. Return the soup to the soup pot and bring to a simmer over medium-low heat.
4. Add the escarole and diced ham, and simmer the soup for another 12 to 15 minutes, or until all ingredients are tender.
5. Add salt and generous amounts of pepper to taste, and serve the soup in a heated soup tureen or individual bowls.

~From The Culinary Institute of America, The New Book of Soups

Click here to view: http://www.recipelink.com/msgbrd/board_0/2003/MAR/65230.html