Indian Curry with Chicken and Easy Brown Rice

Last post, I mentioned that I would be on a monthly posting schedule until life got more settled. That was in April. Now, it is almost August, and I, as always, have failed to regularly share delicious recipes from our kitchen on the blog world. The truth of the matter is that our kitchen has not produced much more than salads and sandwiches for the last several months! We took on a big adventure of making a cross-country move, which involved selling all of our prized possession (including most of my stocked kitchen), packing what we could fit in our Toyota Avalon, and starting over in North Carolina. A big adventure might be an understatement... Let's call it a colossal life change. That's a story for another day (or days), maybe warranting its own blog. For now, let's get back to the theme of this blog - FOOD.

Food and adventure have gone hand-in-hand in our world. Most recent adventures include cooking with absolutely no equipment, slowly piece-mealing a kitchen back together, and taking on the challenge of cooking as many recipes as possible from the cookbooks that made the travel cut. Prepare yourself for several new recipes from America's Test Kitchen Family Cookbook, America's Test Kitchen Healthy Family Cookbook, and The Essential Best Foods Cookbook. To start, Indian Curry with Chicken and Easy Brown Rice from the Healthy ATK Cookbook!

 

 

This curry was a bit different than we were expecting, but it was absolutely delicious. It was definitely not as spicy as we like, but that can easily be fixed. Very easy to prepare, quick clean up, and makes enough for leftovers! You definitely want to make some rice to go with it, as it is much more soup-like than typical Indian curry. Also, don't skimp on the carbs... treat yourself to some naan - make your own or try Trader Joe's!

Indian Curry with Chicken - America's Test Kitchen Healthy Family Cookbook
Ingredients:
1 (14.5 oz) can whole peeled tomatoes
2 1/2 T. canola oil
4 1/2 tsp. curry powder
1 tsp. garam masala
1 onion, minced
1 jalapeno chile, stemmed, seeded, and minced (we added in the seeds for more heat)
3 garlic cloves, minced
1 T. grated fresh ginger
1 T. tomato paste
1 c. water
1 lb. boneless, skinless chicken breasts (2-3)
1/2 head cauliflower (about 1 lb.), cored and cut into 1-inch florets (about 3 cups)
1 c. frozen peas, thawed
1/2 c. plain whole milk yogurt
1/4 c. minced fresh cilantro
Salt

Directions:

Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 5 pulses; set aside.

Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering. Add the spices and cook for about 30 seconds. Add in the onion and cook for about 5 minutes. Add the jalapeno, garlic, ginger, and tomato paste and cook for 30 seconds more. Stir in the water and tomatoes, then add the chicken and cauliflower. Bring to a simmer for 12-18 minutes, or until the chicken is cooked through, flipping the chicken halfway through. Transfer the chicken to a carving board and shred into bite-sized pieces.

Put the shredded chicken and any accumulated juices back into the pot, then add the peas and simmer until heated through (about 2 minutes). Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve with Easy Baked Brown Rice and extra plain yogurt.

Easy Baked Brown Rice - America's Test Kitchen Healthy Family Cookbook

Ingredients:
1 T. olive oil
1 small onion, minced
Salt and pepper
2 1/4 c. water
1 c. low-sodium chicken broth
1 1/2 c. long-grain brown rice, rinsed and drained

Directions:

Preheat oven to 375 degrees. Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and 1/4 tsp salt and cook, stirring occasionally, until well browned, 12-14 minutes. (NOTE: I know this seems like a really long time to cook onions, but it really does make the dish very flavorful!)

Add the water and broth, cover, and bring to a boil. Off the heat, stir in the rice. Cover and bake until the rice is tender, 65 to 70 minutes.

Remove the pot from the oven, uncover, and fluff the rice with a fork, scraping up any rice that stuck to the bottom. Lay a clean folder kitchen towel underneath the lid. Let sit for 10 minutes. Season with salt and pepper to taste.

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"Hulk" Muffins

We spend a significant amount of our free time around our friends' toddlers, and there is always a common theme: picky eaters. Mamas out there, just know you are not alone... every child goes through a phase in which every healthy option is met with "I don't like that!" 

So, I set out on a quest to make our godson eat his vegetables. Yes, I know, I'm mean. I tried to force feed him carrots the other day, and he wasn't even enticed with ranch. That's when I knew  I needed to up the ante. I knew if I could hide the veggies in a baked good, he would down them, as long as it tasted nothing like a vegetable. And that brings us to "hulk" muffins. They're seriously magic. I felt like a champion when I watched him down a mini-muffin in one bite and promptly ask for another one. Victory!

I adapted this recipe from superhealthykids.com, by adding a protein booster (chia seeds), eliminating the white sugar, and adding some more veggies. I'm sure you could use a variety of whatever veggies you have on hand, you just need a total of 2 1/2 cups of produce puree. Also, you can change the name of these muffins to whatever will entice your kiddo - the Hulk or all things scary/monstrous are what works for little man!

Ingredients:

• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 c. honey
• 4 tbsp unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 c. unsweetened applesauce
• 1 Tbsp. chia seeds
• 1 medium carrot
• 1 ripe banana
• 1 small apple, cored
• 1 c. baby spinach
• 1/2 c. steamed broccoli
• 1/2  c. steamed green beans
• 1/4 c. plain yogurt

1. Preheat oven to 375 degrees F.
2. Mix together dry ingredients in a bowl. Set aside.
3. Beat together the honey, butter, eggs and vanilla in a large bowl.
4. Combine the applesauce, carrot, apple and spinach in a powerful blender (I use my Blendtec) or a food processor. Blend until smooth. 
5. Add the steamd vegetables and banana to the puree and pulse until smooth.
6. Combine the puree and yogurt into the butter mixture and beat until mixed.
7. Finally, add the dry ingredients and mix just until combined and wet.
8. Scoop the mixture into a prepared muffin pan
9. Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

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Extraordinary Steamed Artichokes

Do these green bulb, prickly leaf things scare you? I have to admit, artichokes are a bit intimidating.  My family didn't ever buy them growing up, and I wasn't quite sure how you cook them, much less how you eat them.  The unknown is a foreign land to me, one that I quickly avoid whenever possible.  Artichokes fall in that category... I know, I'm a wimp. True statement.

So, what inspired me to pick up this little guy in the produce section yesterday? For one, we make a significant effort to eat fruits and veggies that are in season and on sale.  That, in combination with prepping the hubby's simplistic, but fancy birthday dinner, helped this unique veggie hop right into my shopping cart.  It's so exquisite!

The best surprise about my artichoke experience is how easy it was to prepare! I was worried that just having a plain old steamed artichoke would be bland.  Turns out, Tyler Florence on the Food Network knows how to break out the flavor in a super easy way! We served with melted butter mixed with lemon juice, but we didn't even need it.  One artichoke was more than enough for the two of us, and we still had left overs.  I'm going to eating a lot more of these, for sure!

Ingredients:

4 Sprigs fresh parsley
4 garlic cloves, peeled and whole
2 bay leaves
2 lemons, halved
1/4 c. white wine
2 Tbsp. olive oil
1 quart chicken broth or water (I used water)
Salt and Pepper
2 whole artichokes (I just cooked one)


Directions

1. Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.

2. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.

3. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.





Recipe from foodnetwork.com

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Chicken Pot Pie with Cream Biscuits

If you are just looking for a biscuit recipe, skip all my boring commentary and skip on down!

I understand that I have several recipes on this blog that are some variation of Chicken Pot Pie.  What can I say, I love my one-dish, carb-covered meals! This is another Test Kitchen masterpiece that is easy to make, full of veggies (and fat, but no one needs to pay attention to that), and gives you a few days of fantastic leftovers.  You could probably substitute any of the vegetables for whatever is in season.  Instead of biscuits, you can also use a pie topping, but I find the biscuits easier and more delicious... Whatever floats your boat!

Cream Biscuits

Ingredients:

2 c. all-purpose flour, plus extra for the counter

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 c. heavy cream

Directions for Biscuits:

1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper (unless you're making pot pie, then just make up the dough).

2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.  Stir in the cream with a wooden spoon until the doug forms, about 30 seconds.  turn the dough out onto a lightly floured counter and gather into a ball.  Knead the dough briefly until smooth, about 30 seconds.

3. Pat the dough into a 3/4" thick circle.  Cut the biscuits into rounds using a biscuit cutter. They're now ready for the pot pie, or you can bake them for 15 minutes on your prepped baking sheet!

Pot Pie

Ingredients:

4 Tbsp. unsalted butter

3 carrots, peeled and sliced 1/4" thick

2 ribs celery, sliced 1/4" thick

1 onion, minced

Salt

2 garlic cloves, minced

2 tsp. fresh thyme or 1/2 tsp. dried

1/2 c. all-purpose flour

1/4 c. dry sherry

3 c. low-sodium chicken broth

1/4 c. heavy cream

2 bay leaves

Pepper

3 lbs. boneless, skinless chicken breasts, trimmed and cut into 1" pieces

1 c. frozen peas

2 Tbsp. minced fresh parsley

1 Recipe Cream Biscuits (see above)

Directions:

1. Preheat oven to 425 degrees.  Melt the butter in a large Dutch oven over medium heat.  Add the carrots, celery, onion, and 1/4 tsp salt and cook until softened, about 7 minutes.

2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour.  Slowly whisk in the sherry, scraping up any browned bits.  Stir in the broth, cream, and bay leaves.  Simmer until the mixture is thickened, about 10 minutes.

3. Season the sauce with salt and pepper to taste.  Stir the chicken into the sauce and continue to simmer until the chicken is cooked through, about 10 minutes.

4. Discard the bay leaves and stir int he peas and parsley.  Pour the mixture into a 9" x 13" baking dish.

5. Lay the biscuits over the filling.  Bake until the topping is golden brown and the filling is bubbly, about 20 minutes.  Let cool for 5-10 minutes before serving.

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Roasted Salmon, Grape Tomatoes and Leeks with Sparkling Wine Sauce

 My only, only critique for this dish is longest title ever. It pretty much lists every ingredient in the recipe... I do understand, however, that each of the title ingredients plays a key role in the unique flavor. Why don't we just call it Gourmet Roasted Salmon? I think that fits.

Ingredients:
1 pint grape tomatoes
2 leeks, white parts only, cut into 1/4" rounds
1 tbsp extra-virgin olive oil, divided
1 tsp. dried thyme
Salt and ground pepper
4 (6 oz) salmon fillets, skin removed
1/2 cup Prosecco sparkling white wine
1 tbsp mined shallot
1/2 cup fat-free, reduced sodium chicken broth
1 tbsp cold unsalted butter, cut into small pieces

Directions:

1. Preheat the oven to 400 degrees.

2. In a baking pan with shallow sides, combine the tomatoes and leeks. Add 1 tbsp of the oil, the thyme, 1/2 tsp salt and some black pepper.  Toss with your hands to coat the vegetables.  Roast until the tomatoes are wrinkled and the leeks soft but not mushy, about 15 minutes.  Remove from the oven and set aside.  Increase the oven temperature to 425.

3. In a medium ovenproof skillet, heat the remaining oil over medium-high heat.  Arrange the salmon in the pan, skinned side up, and cook until browned, about 3 minutes.  Using a wide spatula, turn the salmon.  Transfer the pan to the oven and roast until the salmon is just translucent in the center where it is thickest, 4 to 5 minutes.  Carefully remove the pan from the oven as it is very hot.  Place it on the back of the stove.

4.  In a small, nonreactive saucepan, combine the wine and shallot and set over medium-high heat.  Boil until the wine is reduced to 2 tbsp, about 4 minutes.  Pour in the broth and boil until there is 1/4 cup liquid.  Off the heat while whisking vigorously, drop in the cold butter a few pieces at a time, blending them in before adding more.  Season to taste with salt and pepper.

5. Place a salmon fillet in the center of each of 4 dinner plates.  Spoon roasted tomatoes and leeks on either side and spoon the sauce over the fish.  Serve immediately.

The cookbook instructs that the left over Prosecco be used to toast the chef - cheers!

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Thai-Style Stir Fry

This is definitely a keeper!  Straight from the October 2012 Cook's Illustrated, it's another America's Test Kitchen winner.  Chicken, eggs, broccoli, and rice noodles tossed with the most flavorful sauce, you really can't go wrong.

The key in this recipe is LEAVE IT ALONE.  When I say without stirring or stirring once, I mean it.  I was very skeptical of this method, as I am an extremely impatient cook, and want to stir every 2 seconds.  By not stirring, you are allowing the flavors to really explode. It creates a few charred/browned parts, but this is key in flavor development. Trust me!!

Ingredients:

Chile Vinegar:
1/3 cup white vinegar
1 Serrano chile, stemmed and sliced into thin rings

Stir Fry:
2 boneless skinless chicken breasts, trimmed and cut against grain into 1/4 inch thick slices
1 tsp. baking soda
8 oz. (1/4" wide) rice noodles (ATK recommends A taste of Thai Rice Noodles, straight cut)
1/4 c. vegetable oil
1/4 c. oyster sauce
1 Tbsp plus 2 tsp soy sauce
2 Tbsp packed dark brown sugar
1 Tbsp white vinegar
1 tsp molasses
1 tsp fish sauce
3 garlic cloves, sliced thin
3 large eggs, lightly beaten
10 ounces broccoli or broccolini, florets cut into 1" pieces

Directions:

1. For the chile vinegar: Combine vinegar and Serrano in bowl.  Let stand at room temperature for at least 15 minutes.

2. Combine chicken with 2 tablespoons water and the baking soda in a bowl.  Let sit at room temperature for 15 minutes.  Rinse chicken in cold water and drain well.

3. Bring 6 cups of water to a boil.  Place noodles in a large bowl.  Pour boiling water over noodles.  Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through.  Drain and rinse with cold water.  Drain well and toss with 2 teaspoons oil.

4.  Whisk together oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce in a bowl.

5.  Heat 2 teaspoons oil and the garlic in a 12" skillet over high heat, stirring occasionally, until garlic is deep golden brown, 1 to 2 minutes.  Add chicken and 2 tablespoons of the sauce, toss to coat, and spread chicken into an even layer.  Cook, without stirring, until chicken begins to brown, 1 to 1 1/2 minutes.  Using tongs, flip the chicken and cook, without stirring, until second side begins to brown, another 1 to 1 1/2 minutes.  Push chicken to 1 side of skillet, add 2 teaspoons oil and the eggs to the cleared part of the skillet.  Using a rubber spatula, stir the eggs gently and cook until set but still wet.  Stir eggs into chicken and continue to cook, breaking up large pieces of eggs until eggs are fully cooked, 30 to 60 seconds.  Transfer chicken mixture to a bowl.

6.  Heat 2 teaspoons oil in the now-empty skillet until smoking. Add broccoli and 2 tablespoons sauce, toss to coat.  Cover skillet and cook for 2 minutes, stirring once halfway through cooking.  Remove lid and continue to cook until it is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking.  Add broccoli to the chicken bowl.

7. Heat 2 teaspoons oil in now-empty skillet until smoking.  Add half of noodles and 2 tablespoons sauce and toss to coat.  Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking.  Transfer noodles to bowl with chicken mixture.  Repeat with remaining 2 teaspoons oil, noodles, and sauce.  When second batch of noodles is cooked, add contents of bowl back to skills and toss to combine.  Cook, without stirring, until everything is warmed through, 1 to 1/2 minutes.  Serve immediately, passing the chile vinegar separately.

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Mexican Mole Chicken Salad

Ingredients:

1 tbsp. natural unsweetened cocoa powder

2 tsp. curry powder
1 tsp. sweet/hot Hungarian paprika
1/2 tsp. ground coriander

1 tsp. salt

1/4 tsp. freshly ground pepper

4 (4 ounce) pieces boneless, skinless chicken breast

8 cups loosely packed spinach

1 Granny Smith apple, halved and tinly sliced lengthwise

1 green bell pepper, cut into 1/4" strips

1 small red onion, cut into thin rings

4 tbsp. raisins

4 tbsp. slivered almonds, toasted

1/3 c. Spiced Buttermilk Dressing

Directions:

Preheat the oven to 350 degrees.  On a small plate, combine the cocoa, curry powder, paprika, coriander, salt and pepper. One at a time, dredge the chicken pieces int he seasoning, coating them all over liberally, then place on a baking sheet.  Bake the chicken until a thermometer inserted in the center registers 165 degrees and the juices run clear, about 20 minutes.  Set the chicken aside to cool until lukewarm or room temperature.

In each of 4 wide shallow salad bowls, make a bed of the spinach.  Add the apple, then the green pepper strips. Cut each chicken breast across the grain into 1/4" diagonal slices and arrange on top of each salad.  Add the onion rings, raising, and almonds.  Serve with dressing.

Spiced Buttermilk Dressing:

2/3 c. regular or light buttermilk

1 tbsp. fresh lime juice
1 tsp. canola oil

1 clove garlic, minced

1/2 tsp. ground cumin
1 tsp. salt

1/4 tsp. pepper

Whisk together all ingredients.  Set aside for up to 4 hours.

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Green and Yellow Squash Ribbons

Lovely dinner.

Ingredients:
2 large (9 ounce) zucchini
2 large (6 ounce) yellow squash
1 Tbsp. extra-virgin olive oil
2 tsp. minced shallot
Salt and Pepper
2 tsp. basil, cut in fine ribbons
2 tsp finely chopped oregano leaves

Directions:

To make long thin ribbons, halve each squash lengthwise.  Using a teaspoon, scoop out the seeds.  Cut off the neck and rounded blossom end, then slice the squash lengthwise into 1/5" strips.  Discard the outermost ones that are mainly skin.

In a medium skillet, heat the oil over medium heat.  Add the shallot and cook until soft, 1 minute.  Add the squash and sprinkle with salt.  Cook, stirring occasionally, until the squash looks moist, 3 minutes.  Increase the heat to medium-high and cook, stirring constantly, until tender, 8 minutes.  THe pieces should bend easily but still be tender-crisp.

Using tongs, remove the squash to a serving plate.  Spoon the shallots from the pan over the squash and season with salt and pepper to taste.  Sprinkle on the basil and oregano and serve immediately.

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Baked Cheesy Eggplant

Have you ever eaten eggplant? I hadn't, until tonight.  We are seasonal produce shoppers in this house, meaning we buy whatever is cheapest.  Thus, we had eggplant.

I wasn't really sure what to do with eggplant, but this was the perfect dinner for me tonight.  I guess I'm still not really sure what eggplant tastes like, since I had it smothered in sauce and cheese... but still good!

Ingredients:
1 eggplant, sliced into 1/2" rounds
garlic powder
olive oil
1 green pepper, seeded and diced
1 can diced tomatoes
1/2 c. ricotta cheese
3/4 c. mozzarella cheese
3/4 c. parmesan cheese
3/4 c. spaghetti sauce

Directions:
Preheat oven to 350 degrees.  Brush both sides of eggplant slices with olive oil and spread in a single layer on a rimmed baking sheet.  Sprinkle with garlic powder, salt and pepper.  Bake for 10 minutes.

Meanwhile, heat some oil in a pan over medium heat.  Added green pepper and cook until softened, then add diced tomatoes.  Cook about 5-8 minutes.

In a bowl, mix together the ricotta, 1/2 cup mozzarella, and 1/2 cup parmesan.

When the eggplant is finished, layer in a 9x13 pan.  Cover with the pepper and tomato mixture, then spread the cheese mixture evenly over the top. Pour spaghetti sauce over the cheese, then top with the remaining mozzarella and parmesan.  Bake for 30 minutes or until eggplant is tender.

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Four Cheese Veggie Lasagna

Photo from allrecipes.com

This was an experiment to use up some stray vegetables and random tubs of ricotta and pesto. I personally loved it. The husbands reaction was as it always is with meatless dinners: "it's interesting." Give it a try! Try original recipe calls for pumpkin, eggplant, and fresh tomatoes instead of squash, bell pepper and canned tomatoes. Use what you'd like!

Ingredients:
1 small butternut squash, peeled and diced
1 green bell pepper, sliced into 1/2 inch rings
1 can diced tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
1 7-oz container pesto
2 eggs, beaten
salt and pepper to taste
1/2 tsp Italian herb seasoning
1 (15 ounce) can tomato sauce
9 oven ready lasagna noodles
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

 Directions:

Preheat oven to 350 degrees F (175 degrees C). Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Place green pepper rings on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Sprinkle with italian herb seasoning. Lay three lasagna noodles over the sauce. Arrange a single layer of green pepper slices over pasta and top with half the ricotta mixture. Cover with three more noodles. Spread the diced tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining three noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

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Surprise Success!

What a spread.

Last weekend, we hosted a surprise 30th anniversary party for my parents.  It was a HUGE success.  Over 30 people came and honored the happy couple, and to top it off, Mom and Dad had no idea that we had this planned! I served brunch theme food, including Bacon Quiche Tarts and Quiche Lorraine Muffins.  I know it looks like a lot of work, but there are two tricks: 1. Bake almost everything on a free day and freeze.  2. Don't be afraid of store-bought delights.

Besides the recipes mentioned above, we also had:

• Whole Wheat Banana Bread
• Ham & Cheese Bake
• Veggie Dip
• Fruit Dip
• Brownies (from a Ghiradeli box)
• Costco-bought Cinnamon Rolls (Mac almost likes them better than my homemade ones!)
• Aunty Christy's Cinnamon Muffins

The dips were delicious and easy to make; an easy must-have for any gathering.

Fruit Dip:

Cream together 1-(8 oz) package of cream cheese (softened) and 1 jar of marshmallow creme.  Simple as that.

Lemon-Dill Veggie Dip:

Ingredients:

3/4 c. mayonnaise (I usually avoid mayo at all costs, but it's hard to make a creamy dip without it)

3/4 c. sour cream

4 T. fresh lemon juice

4 oz. crumbled feta

2 T. fresh dill

Salt and Pepper

Mix all of the ingredients well. Again, simple as that.

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Coleslaw

This is the coleslaw that goes with the amazing Pulled Pork.  I love how crisp this stays... adds a nice crunch to the sandwich!

Ingredients:
1 head red or green cabbage (about 2 pounds), cored and sliced thin
Salt and Pepper
2 carrots, peeled and shredded
1 c. buttermilk
1/4 c. light mayonnaise
1/4 c. lowfat sour cream
3 scallions, sliced thin (I left them out)
3 T. minced fresh parsley
2 tsp. cider vinegar
1 tsp. Dijon mustard
1/2 tsp. honey

Directions:
Toss the cabbage with 1 teaspoon salt in a colander and let sit until wilted, about 1 hour.  Rinse the cabbage under cold water, drain, and pat dry thoroughly with paper towels.  Toss the dried cabbage and carrots together in a large bowl to combine.

Whisk the buttermilk, mayonnaise, sour cream, scallions, parsley, vinegar, mustard, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a bowl until smooth.  Pour the dressing over the cabbage mixture and toss to coat.  Cover and refrigerate until the flavors have blended, about 1 hour.

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Mediterranean Chopped Salad

New favorite salad! Sorry... forgot the photo!

Ingredients:
2 c. cherry tomatoes (about 12 ounces), stemmed and quartered
1 cucumber (about 8 ounces), peeled, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and pepper
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
1 (15-ounce) can chickpeas, rinsed
1/3 c. pitted kalamata olives, chopped (we didn't use)
1/4 c. minced red onion
1 romaine lettuce heart (about 6 ounces), cut into 1/2-inch pieces
3/4 c. crumbled feta cheese
1/2 c. chopped fresh parsley

Directions:
1. Toss the tomatoes, cucumber, and 1/2 teaspoon salt together in a colander and let drain for 15 to 30 minutes.

2. Whisk the oil, vinegar, and garlic together in a large bowl until well combined.  Add the drained tomatoes and cucumber, chickpeas, olives, and onion and toss to combine.  Let sit at room temperature until the flavors blend, about 5 minutes.

3.  Add the lettuce, feta, and parsley and toss to combine.  Season with salt and pepper to taste.

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Pizza Spaghetti

I did something brand new - I made up a recipe!  The players: a bunch of things that needed to be used in the fridge and cupboard.  The winner: delicious spaghetti!

Ingredients:

1 lg. (28 oz. can) whole peeled tomatoes

1 can (14 oz) tomato sauce

1 can (6 oz) tomato paste

1 medium onion, diced

2 garlic cloves, minced

10 oz. sliced white mushrooms

2 (4 oz) cans sliced black olives

1 (5 oz) package pepperoni, diced

1 c. mozzarella cheese, grated

1 1/2 tsp. salt

1 1/2 tsp. italian herb seasoning

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 lb. spaghetti noodles

Directions:

In a large pot, saute onion, mushrooms, and garlic in 1 Tbsp olive oil  and a splash of butter until soft and mushrooms begin to release liquid, about 10 minutes.  Reduce heat to medium-low, and add in tomatoes, sauce, paste, and spices.  Slightly smash the whole tomatoes, then add in pepperoni and olives.  Simmer until slightly thickened, about 20 minutes.  Meanwhile, cook pasta in according to package instructions.  Off the heat, add the pasta and cheese into the sauce and toss until evenly coated.  Serve with parmesan cheese!

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Sweetheart of a Husband

I had a really... long... day...

but, I was greeted at home with this:

Cabernet Sauvignon, Moonstruck Chocolates, and Red Roses

And this:

Grilled Steak, Mashed Potatoes, and Skillet Asparagus!

Not to mention, it all came with folded laundry and a clean kitchen!

I love my Valentine. :)

Recipes for dinner to follow...

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Breakfast Strata

This was fantastically delicious.  I had too many eggs so I wanted to make an "egg dish" for dinner... Mac and I both looked forward to the leftovers every breakfast after until it was eaten up!

Cal per serving: 340
Fat: 18g
Cholesterol: 255 mg
Carbs: 23 g
Protein: 16 g
Fiber:  g
Sodium: 1050mg

I'll try not to make this too much a novel, but I think some of the key steps have really interesting points:

1. Use bread cubes and toast them: Strata is traditionally made with layers of sliced bread... dried bread cubes of bread don't overwhelm the texture of the custard and allow the strata to souffle slightly.
2. Toss the bread with the custard: Whereas traditional stratas are built in layers, Test Kitchen found it best to toss everything together to make sure the bread gets evenly soaked through.
3. Weight the strata and let it rest: It is important to press it and let it sit for at least an hour to give the bread time to absorb the custard.  Using a zippie full of dry beans or sugar is a great weight.  It can be refrigerated for up to 24 hours before baking; the longer it rests, the more flavorful it will be.
4. Use a flavorful and lower-fat cheese: Replacing cheddar with feta helps cut a lot of fat and calories without sacrificing flavor.

*DO NOT substitute oil for the butter or lowfat/skim milk... they are both important for the richness of this dish*

Ingredients:

1/2 loaf supermarket french/italian bread cut into 1/2" cubes (4 cups)

2 Tbsp. unsalted butter

1 onion, minced

1 garlic clove, minced

10 oz. frozen spinach, thawed, squeezed dry and chopped coarse

1/2 c. dry white wine (I used 1/4 c. chicken broth and skipped the wine step in #2)

6 large eggs

1 3/4 c. whole milk

1 tsp. salt

1/4 tsp. pepper

1 1/2 c. crumbled feta cheese

8 oz. sliced white mushrooms plus 1/4 tsp. salt (optional)

Directions:

1. Preheat oven to 275.  Bake bread cubes on a rimmed baking sheet until thoroughly dry and crisp, 30-40 minutes.

2. Melt the butter in a 10" nonstick skillet over medium heat.  Add the onion and mushrooms (if using) and cook, covered until the mushrooms have released their liquid, about 7 minutes.  Uncover and continue to cook until the pan is dry and the mushrooms are well browned, about 10 minutes longer. [if leaving out mushrooms, cook the onion for 5 minutes, uncovered].

Stir in the garlic and cook until fragrant, 30 seconds. Stir in the spinach and cook until heated through, about 2 minutes.  Transfer the mixture to a bowl.  Add the wine to the skillet and reduce to 1/4 cup, about 3 minutes; set aside to cool separately.

3.  Lightly oil an 8" square baking dish.  Whisk the eggs, reduced wine, milk, salt, and pepper together.  Stir in the spinach mixture, 1 cup of the feta, and the dried bread cubes until well combined.  Pour the mixture into the baking dish, cover with plastic wrap.  Weight the strata down with a large zippie full of sugar or dry beans.  Refrigerate for 1 to 24 hours.

4.  When ready to bake, heat the oven to 325 degrees.  Remove the weight from the strata, let stand at room temp for 20 minutes.  Sprinkle with the remaining feta.  Bake until the surface is puffed and the edges pull away slightly from the dish, 50 to 55 minutes.

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Bruschetta

Ingredients:

4 ripe medium tomatoes, cored and chopped medium

1/3 c. chopped fresh basil

Salt and Pepper

1 (12" by 5") loaf crusty Italian or French Bread (we used Sourdough), sliced 1" thick

1 garlic clove, peeled and sliced in half

3 T. extra-virgin olive oil

Directions:

Mix the tomatoes and basil together and season with salt and pepper to taste.  Adjust an oven rack 4" from the broiler element and heat the broiler.  Place the bread on a baking sheet and broil, turning once, until golden brown on both sides, 2-7 minutes.

Rub the garlic clove over one side of the toasted slices and brush with the olive oil.  Drain the tomato-basil mixtures of excess liquid and spoon it over each slice of bread before serving.

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Zesty Salad Dressing

The lovely Mrs. Wade requested a homemade alternative to the "Zesty Italian Dressing" used in Marinated Veggie Salad.  This has sent me on quite the hunt... unfortunately, "Zesty Italian Dressing" is simply a creative marketing title rather than a description of a commonly used dressing recipe.  So, I decided to look up the ingredients in Kraft's dressing and compare them to my TK cookbooks dressing recipes.

This is the ingredient list in Kraft's Zesty Italian:
Water, Soybean and/or Canola Oil, Vinegar, High Fructose Corn Syrup, Salt, Contains less than 2% of Garlic (Dried), Garlic, Red Bell Peppers (Dried), Onions (Dried), Xanthan Gum, Spice, Lemon Juice Concentrate, Calcium Disodium Edta and Sulfiting Agents As Preservatives, Oleoresin Paprika.


This is what we're replacing it with:


3/4 c. extra-virgin olive oil
3 Tbs. red or white wine vinegar
2 Tbs. lemon juice
2 tsp. minced red onion
1/2 tsp. dried herb (tarragon, dill, basil, or oregano)
1 garlic clove, minced
1/2 red bell pepper chopped
Salt and Pepper


Process in a blender or food processor until smooth.  Let me know what you think!

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Marinated Veggie Salad

This was a salad served at the party last weekend, courtesy of the honored-guest's mother-in-law! Enjoy!

1 - 2 english cucumbers, sliced thin
1 container of seasoned mozzarella balls, drained, cut in half
1/2 purple onion thinly sliced
1 container grape tomatoes, cut in half
1 bunch of chives, chopped (or the green ends of small onions)
1 can black or burgundy olives, halved (or 1 can sliced black olives)
1/2 bunch asparagas, thinly sliced and blanched
1 - 1 1/2 cups shredded carrots
4 - 5 small red, yellow or orange peppers, sliced thin into rings
1 can hearts of palm, drained and sliced thin
1/2 cup grated Parmesan or Asiago cheese
1 cup Kraft Zesty Italian salad dressing, or to taste.  I try not to make it too soupy.
 
Put everything in a large bowl and mix it up!  
 
The amounts of items can be increased or decreased depending on the number of people you want to serve.

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Skillet Chicken Potpie

Oh how I love my new favorite cookbook!

Ingredients:

Biscuits:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. buttermlik
3 Tbsp. unsalted butter, melted

Filling:
6 Tbsp. all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts (3-4)
Salt and pepper
1 Tbs. canola oil
1 lb. carrots (about 6), peeled and cut into 1/4-inch-thick rounds
2 red bell peppers, stemmed, seeded, and chopped coarse
1 onion, minced
1 celery rib, sliced 1/4 inch thick
2 garlic cloves, minced
2 tsp. minced fresh thyme
4 c. low-sodium chicken broth
1/3 c. dry sherry  (I didn't have any, I just used extra broth)
2 bay leaves
4 oz. baby spinach (about 4 cups)
3/4 c. frozen peas
3 Tbsp. half-and-half
2 Tbsp. minced fresh parsley

Directions:

For the biscuits:
1. Preheat oven to 425.  Whisk the flour, baking powder, baking soda, and salt together.  In a separate bowl, whisk the buttermilk and melted butter together.  Gently stir the buttermilk mixture into the flour mixture until just combined and no pockets of flour remain.
2. Divide the doug evenly into 6 pieces, shape into balls and space them evenly on a baking sheet lined with parchment paper.  Bake about 10 minutes, until the biscuits have risen and set but are still pale.

For the filling:
3. Toast the flour in a 12-inch skillet over medium-high heat, stirring often, until fragrant and light golden, about 5-7 minutes.  Transfer the flour to a large bowl to cool.  Wipe the skillet clean with a paper towel.
4. Pat the chicken dry and season with salt and pepper.  heat the oil in the skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, 3-4 minutes.  Transfer the chicken to a plate.
5. Add the carrots, bell peppers, onion, and celery to the skillet and cook, stirring occasionally until they are soft, 7-9 minutes.  Stir in the garlic and thyme and cook until fragrant about 30 seconds.
6. Whisk the broth and bay leaves into the bowl of toasted flour until evenly combined, and then whisk the mixture into the skillet.  Add the chicken, bring to a simmer, cover, and cook over medium-low heat until the chicken registers 160-165 on an instant read thermometer, about 12 minutes.
7. Transfer the chicken to a plate and shred it.  Meanwhile, continue to simmer the sauce over medium-high heat until the vegetables are tender and the sauce is thickened, about 5-8 minutes.
8. Discard the bay leaves. Stir in the spinach, a handful at a time, until wilted, about 1 minute.  Off the heat, add in the chicken, peas, half-and-half, and parsley.  Season with salt and pepper.
9. Arrange the biscuits on top of the filling in the skillet, about 1 1/2 inches apart.  Transfer the skillet to the oven and bake until the biscuits are golden and the filling is bubbling, about 10 minutes.  Let cool for 5 minutes before serving.

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