1/2 cup soy sauce
1 tsp ground ginger
1/2 tsp black pepper
1 tsp bottled chopped garlic
1 tblsp sesame oil
1/4 cup vegetable oil
1/4 cup chopped green onions
1 flank steak
In a large plastic bag, combine all ingredients except steak, shake well to mix.
Add flank steak, turn to coat with marinade. Refrigerate overnight, turning bag occasionally. (I usually just marinade for 1/2 a day).
When ready to prepare, preheat the broiler. Snip a corner of the bag with scissors and drain marinade into a small saucepan. Set aside. (I didn't do this part)
On a foil-lined broiling pan, place the flank steak and broil on the highest oven rack for about 4 min per side or to desired doneness.
Remove pan from oven and slice steak diagnolly against the grain.
Boil marinade over med-high heat; reduce heat to low and simmer for 5 min. Serve with the steak.
Note: I've really struggled getting this steak to cook right. If I get the one from Costco, which is much thicker, I broil on low for 7-10 min each side, then kick it up to high for about 2 min. at the end. The thinner one that I made last night broiled on low about 5 min on each side. Then I broiled it on high for another min and a half. I also moved it to the second or third highest rack, instead of the top rack. But I suppose you have to figure out your own oven.
Med-rare = 145 degrees
Medium = 160 degrees
Monday, April 14, 2008
Saturday, April 12, 2008
chicken Satay Noodle soup
This is from Rachel Ray. i made it too hot, but it was very flavorful.
salt.
1/2 pound whole wheat spaghetti. (i think this is weird. i used a bag of rice vermicili from our asian market and i think it was way better)
vegetable oil
3/4 lb chicken breast cutlets, thinly sliced
2 cloves garlic, finely chopped
3/4 c peanut butter
1/4 plus 2 tbspn tamari (i used soy sauce)
1/4 c thai red curry paste (way too much for me, try 1 tbspn instead)
2 tbspn tomato paste
6 c chicken broth
1 1 inch piece fresh ginger, thinly sliced
1/2 head napa or savvoy cabbage (i just discovered savvoy cabbage- it's really good!)
1/2 c apple juice
1 c bean sprouts
1/4 c chopped peanuts
4 scallions, thinly sliced
1 tbspn chopped cilantro
lime wedges for serving
1. boil water for pasta. follow package directions
2. in soup pot heat oil over medium heat. add chicken and garlic and cook stirring until chicken is opaque. transfer to plate. add peanut butter, tamari, curry paste and tomato past to pot and stir. increase the heat to medium high and whisk in the broth. add the ginger. bring to a boil, then stir in the cabbage and cook until wilted about 2 minutes. return the chicken to the pot and stir in the apple juice.
3. divide pasta among bowls. ladle soup over the pasta. top with the bean sprouts, penuts, scallions and cilantro. serve with the limes.
** this was excellent. i guess i've made a lot of different meals in the past couple weeks, but we've had some good eatin'!!!
salt.
1/2 pound whole wheat spaghetti. (i think this is weird. i used a bag of rice vermicili from our asian market and i think it was way better)
vegetable oil
3/4 lb chicken breast cutlets, thinly sliced
2 cloves garlic, finely chopped
3/4 c peanut butter
1/4 plus 2 tbspn tamari (i used soy sauce)
1/4 c thai red curry paste (way too much for me, try 1 tbspn instead)
2 tbspn tomato paste
6 c chicken broth
1 1 inch piece fresh ginger, thinly sliced
1/2 head napa or savvoy cabbage (i just discovered savvoy cabbage- it's really good!)
1/2 c apple juice
1 c bean sprouts
1/4 c chopped peanuts
4 scallions, thinly sliced
1 tbspn chopped cilantro
lime wedges for serving
1. boil water for pasta. follow package directions
2. in soup pot heat oil over medium heat. add chicken and garlic and cook stirring until chicken is opaque. transfer to plate. add peanut butter, tamari, curry paste and tomato past to pot and stir. increase the heat to medium high and whisk in the broth. add the ginger. bring to a boil, then stir in the cabbage and cook until wilted about 2 minutes. return the chicken to the pot and stir in the apple juice.
3. divide pasta among bowls. ladle soup over the pasta. top with the bean sprouts, penuts, scallions and cilantro. serve with the limes.
** this was excellent. i guess i've made a lot of different meals in the past couple weeks, but we've had some good eatin'!!!
chicken satay with spicy peanut sauce
from Quick and Easy Thai:
marinade for chicken
1/2 c unsweetened coconut milk
1 tsp fish sauce
1 tsp brown sugar
1 tsp curry powder
1 pound boneless, skinless chicken breast
spicy peanut sauce:
3/4 c unsweetened coconut milk
1 tbspn massamun or red curry paste
2 tsp roasted chili paste (optional- i didn't use this cuz i'm a hot sauce weenie)
1/2 c chicken broth or water
1 tbspn fish sauce
1 tbspn palm sugar or brown sugar
1/4 c peanut butter
1 tbspn fresh squeezed lime juice
bamboo skewers, soaked in water at least 30 minutes
1. combine the coconut milk, fish sauce, brown sguar and curry powder in a large mixing bowl and stir well. cut breast meat lengthwise into 1/2 inch strips. add thte meat to the marinade and mix well. cover and refrgerate at least 30 minutes or overnight.
2. to prepare the peanut sauce bring the coconut milk to a gentle boil in a medium saucepan. add the curry paste and roasted chili paste and cook 4-5 minutes mashing and stirring occasionally to disolve them. add the chickn broth, fish sauce, palm sugar, peanut butter and lime juice and cook 1 minute more, sitrring well to make a smooth sauce. remove from ehat, transfer to a serving bowla nd set aside to cool. the sauce ban be served warm or at room temperature or cover and refrigerate reheating gently before serving.
3. threat meat onto t ips of bamboo skewers and cook on a light oiled, hot grill ( we didn't oil the grill), turning often until browned and cooked through about 6 minutes (or until they are done) eric did the grilling. serve with the peanut sauce.
** wow, this meal was also fantastic! the chicken is very flavorful and the dipping sauce is phenomenal. we also grilled some veggie kabobs with mushrooms, bell peppers, onion, tomatoe and zucchini. i just mixed up the veggies with olive oil, salt and pepper and it made for a great, healthy meal. yum!
marinade for chicken
1/2 c unsweetened coconut milk
1 tsp fish sauce
1 tsp brown sugar
1 tsp curry powder
1 pound boneless, skinless chicken breast
spicy peanut sauce:
3/4 c unsweetened coconut milk
1 tbspn massamun or red curry paste
2 tsp roasted chili paste (optional- i didn't use this cuz i'm a hot sauce weenie)
1/2 c chicken broth or water
1 tbspn fish sauce
1 tbspn palm sugar or brown sugar
1/4 c peanut butter
1 tbspn fresh squeezed lime juice
bamboo skewers, soaked in water at least 30 minutes
1. combine the coconut milk, fish sauce, brown sguar and curry powder in a large mixing bowl and stir well. cut breast meat lengthwise into 1/2 inch strips. add thte meat to the marinade and mix well. cover and refrgerate at least 30 minutes or overnight.
2. to prepare the peanut sauce bring the coconut milk to a gentle boil in a medium saucepan. add the curry paste and roasted chili paste and cook 4-5 minutes mashing and stirring occasionally to disolve them. add the chickn broth, fish sauce, palm sugar, peanut butter and lime juice and cook 1 minute more, sitrring well to make a smooth sauce. remove from ehat, transfer to a serving bowla nd set aside to cool. the sauce ban be served warm or at room temperature or cover and refrigerate reheating gently before serving.
3. threat meat onto t ips of bamboo skewers and cook on a light oiled, hot grill ( we didn't oil the grill), turning often until browned and cooked through about 6 minutes (or until they are done) eric did the grilling. serve with the peanut sauce.
** wow, this meal was also fantastic! the chicken is very flavorful and the dipping sauce is phenomenal. we also grilled some veggie kabobs with mushrooms, bell peppers, onion, tomatoe and zucchini. i just mixed up the veggies with olive oil, salt and pepper and it made for a great, healthy meal. yum!
Mediterranean veggie burgers with mint yogurt sauce and curried sweet potatoes
Med Veggie Burgers
1 tbspn lemon juice
olive oil
4 scallions thinly sliced
course salt and ground pepper
5 whole wheat hamburger buns
1 can (15 oz) lentils, rinsed, rained and patted dry
1 large egg
1/4 c thinly sliced fresh mint leaves
1/2 cup plain yogurt
1 head bibb lettuce
1. in food processor (or i used a blender) process 1 bun until finely ground. add lentils, egg, half the mint, 1 tsp salt, 3/4 tsp pepper, and scallions. pulse just until combined.
2. divied evenly, shape mixture into four 3 1/2 inch patties. in a large skillet heat olive oil over medium. cook burgers until browned and firm, 4-5 minutes per side.
3. in a small bowl combine yogurt, remaining mint and 1 tbspn lemon juice. season with salt/pepper. place burgers on buns, top with yogurt sauce and lettuce.
serve with curried sweet potatoes:
6 1/2 cups cubed peeled sweet potato (about 2 lbs)
1 tbspn butter
1/4 c finely chopped shallots
1 tbspn brown sugar
1/2 tsp salt
1/2 tsp curry powder (i added a little extra to taste)
1/2 tsp ground cumin (i added a little extra to taste)
1/4 tsp cinnamon
1/8 tsp ground red pepper
1/3 c half and half
1 tbspn fresh lemon juice
1. place potato in a medium saucepan, cover with water. bring to a oil. reduce heat and simmer 15 minutes or until tender. drain well. return to pan. keep warm
2. melt butter in a skillet over medium heat. add shallots to pan, cook 6 minutes until tender, stirring occasionally.stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper. cook 1 minute stirring constantly. add shallot mixture, half and half and lemon juice to potato. mash potato mixture with a masher until desired consistency.
** on my goodness, this is one of my top ten recipes ever! the burgers are from martha stewart and the potatoes from cooking light. simply fabulous and a vegetarian meal which will help save the planet :) you've got to try it!!!
1 tbspn lemon juice
olive oil
4 scallions thinly sliced
course salt and ground pepper
5 whole wheat hamburger buns
1 can (15 oz) lentils, rinsed, rained and patted dry
1 large egg
1/4 c thinly sliced fresh mint leaves
1/2 cup plain yogurt
1 head bibb lettuce
1. in food processor (or i used a blender) process 1 bun until finely ground. add lentils, egg, half the mint, 1 tsp salt, 3/4 tsp pepper, and scallions. pulse just until combined.
2. divied evenly, shape mixture into four 3 1/2 inch patties. in a large skillet heat olive oil over medium. cook burgers until browned and firm, 4-5 minutes per side.
3. in a small bowl combine yogurt, remaining mint and 1 tbspn lemon juice. season with salt/pepper. place burgers on buns, top with yogurt sauce and lettuce.
serve with curried sweet potatoes:
6 1/2 cups cubed peeled sweet potato (about 2 lbs)
1 tbspn butter
1/4 c finely chopped shallots
1 tbspn brown sugar
1/2 tsp salt
1/2 tsp curry powder (i added a little extra to taste)
1/2 tsp ground cumin (i added a little extra to taste)
1/4 tsp cinnamon
1/8 tsp ground red pepper
1/3 c half and half
1 tbspn fresh lemon juice
1. place potato in a medium saucepan, cover with water. bring to a oil. reduce heat and simmer 15 minutes or until tender. drain well. return to pan. keep warm
2. melt butter in a skillet over medium heat. add shallots to pan, cook 6 minutes until tender, stirring occasionally.stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper. cook 1 minute stirring constantly. add shallot mixture, half and half and lemon juice to potato. mash potato mixture with a masher until desired consistency.
** on my goodness, this is one of my top ten recipes ever! the burgers are from martha stewart and the potatoes from cooking light. simply fabulous and a vegetarian meal which will help save the planet :) you've got to try it!!!
Addictive Cream of Broccoli Soup
2 heads broccoli
1/2 pound butter
3 cloves garlic, chopped
1 tablespoon Chervil (fresh/dried chopped) ( this is like parsley)
1 teaspoon salt
1 teaspoon white pepper
3 cups whole milk
1 egg yolk, beaten
1/4 cup flour
1/8 teaspoon cardamom (optional)
1/8 teaspoon mace (optional)
1 cup heavy cream
1/3 cup Gruyere cheese, finely grated
1/3 cup grated parmesan cheese
Turn this recipe into a puzzle! [click]
Directions:
Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.
Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.
In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.
Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.
While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.
Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.
Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.
Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.
Serve immediately and retreat quickly so as not to be trampled by those who smelled it cooking.
Note: This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice as substitues. Cook them in the same manner as you did the broccoli.
I haven't made this yet, but will this week.
1/2 pound butter
3 cloves garlic, chopped
1 tablespoon Chervil (fresh/dried chopped) ( this is like parsley)
1 teaspoon salt
1 teaspoon white pepper
3 cups whole milk
1 egg yolk, beaten
1/4 cup flour
1/8 teaspoon cardamom (optional)
1/8 teaspoon mace (optional)
1 cup heavy cream
1/3 cup Gruyere cheese, finely grated
1/3 cup grated parmesan cheese
Turn this recipe into a puzzle! [click]
Directions:
Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.
Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.
In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.
Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.
Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.
While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.
Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.
Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.
Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.
Serve immediately and retreat quickly so as not to be trampled by those who smelled it cooking.
Note: This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice as substitues. Cook them in the same manner as you did the broccoli.
I haven't made this yet, but will this week.
Tuesday, April 01, 2008
Ultimate Cinnamon Roll with Vanilla Frosting
Ultimate Cinnamon Roll with Vanilla Frosting
From Carroll Pellegrinelli,
Joanne says that she got this recipe from her aunt at a bridal shower in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
INGREDIENTS:
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional)
---
Vanilla Frosting
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)
PREPARATION:
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle.
Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
From Carroll Pellegrinelli,
Joanne says that she got this recipe from her aunt at a bridal shower in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
INGREDIENTS:
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional)
---
Vanilla Frosting
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)
PREPARATION:
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
Dough should be soft yet firm enough to handle.
Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
Saturday, March 29, 2008
King Ranch Chicken Casserole
1 Rotisserie Chicken (or boil your own)
2 Tbsp butter
3/4 cup chicken broth
1 medium onion, chopped
1 medium sized green bell pepper, chopped
1 garlic clove, pressed
1 can cream of mushroom
1 can cream of chicken
2 cans rotel, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups cheddar cheese
12 (6 inch) corn tortillas, cut into 1/2 inch strips
preheat oven to 350
melt butter in large skillet on medium high heat. add onion, and saute 6-7 minutes or until tender. add bell pepper and garlic, and saute 3-4 minutes. stir in 3/4 cup broth, cream of mushroom and cream of chicken and next 4 ingredients. cook stirring occasionally 8 minutes.
shred chicken into bite size pieces. layer half of the chicken on the bottom of a lightly greased 9x13 baking dish. top with half of the soup mixture and 1 cup cheese. cover with half of the corn tortilla strips. repeat layers once. top with remaining 1 cup of cheese.
bake at 350 for 55 minutes or until bubbly. let stand for 10 minutes before serving.
2 Tbsp butter
3/4 cup chicken broth
1 medium onion, chopped
1 medium sized green bell pepper, chopped
1 garlic clove, pressed
1 can cream of mushroom
1 can cream of chicken
2 cans rotel, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups cheddar cheese
12 (6 inch) corn tortillas, cut into 1/2 inch strips
preheat oven to 350
melt butter in large skillet on medium high heat. add onion, and saute 6-7 minutes or until tender. add bell pepper and garlic, and saute 3-4 minutes. stir in 3/4 cup broth, cream of mushroom and cream of chicken and next 4 ingredients. cook stirring occasionally 8 minutes.
shred chicken into bite size pieces. layer half of the chicken on the bottom of a lightly greased 9x13 baking dish. top with half of the soup mixture and 1 cup cheese. cover with half of the corn tortilla strips. repeat layers once. top with remaining 1 cup of cheese.
bake at 350 for 55 minutes or until bubbly. let stand for 10 minutes before serving.
Tuesday, March 11, 2008
warm chocolate melting cake
very easy and very delicious!!
serve with vanilla ice cream
WARM CHOCOLATE MELTING CAKE
8 oz. dark chocolate (i used 1 1/3 C. semi-sweet choc. chips)
8 oz. butter (i used one stick salted, one unsalted)
5 eggs (room temperature)
5/8 C. sugar
2/3 C. flour
Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased (i used Baker's Joy) ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.
Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. I also did some in my convection oven at 350F. 13 minutes in a 4 oz. ramekin yielded a smooth, hot fudge sauce-like center. In the 7 oz. size, 16 min. at 350F in the convection oven produced a pudding-like texture in the middle. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.
serve with vanilla ice cream
WARM CHOCOLATE MELTING CAKE
8 oz. dark chocolate (i used 1 1/3 C. semi-sweet choc. chips)
8 oz. butter (i used one stick salted, one unsalted)
5 eggs (room temperature)
5/8 C. sugar
2/3 C. flour
Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased (i used Baker's Joy) ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.
Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. I also did some in my convection oven at 350F. 13 minutes in a 4 oz. ramekin yielded a smooth, hot fudge sauce-like center. In the 7 oz. size, 16 min. at 350F in the convection oven produced a pudding-like texture in the middle. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.
Thursday, February 28, 2008
Morning Glory Muffins
these are in the oven baking right now so i can't say how great they are yet, but they sound yummy (and they smell good too!) i replaced the dates with raisens. there isn't any fat in these! wow!
Ingredients
Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)
Preparation
Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Ingredients
Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)
Preparation
Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Wednesday, February 13, 2008
Sun Dried Tomato Chicken Roll Ups
Another Rachel Ray Wonder:
2 eggs, beaten
1 c seasoned bread crumbs
1.5 c ricotta cheese
1 c oil packed sundried tomatoes, drained and chopped
8 chicken breast cutlets (1.5 lbs)
1/2 # deli sliced provolone cheese
1/4 c olive oil
1. preheat oven to 400. cover a rimmed baking sheet with foil and grease the foil.
2. place beaten eggs and bread crumbs into separate shallow bowls. in a nother bowl mix the ricotta and sundried tomatoes. dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. place a slice of provolone cheese and a heaping tablespoon of ricotta mixture on each cutlet. roll up and secure with toothpicks.
3. place the chicken roll ups side by side on the prepared baking sheet and drizzle with the olive oil. bake until the chicken is golden and the cheese is bubbling, about 25 minutes.
** this was good. eric really liked it. it was a little heavy for me. my stomach can't handle sundried tomatoes packed in oil very well, and the ricotta was rich too. but it was an easy meal and really very tasty. i'd make it again
2 eggs, beaten
1 c seasoned bread crumbs
1.5 c ricotta cheese
1 c oil packed sundried tomatoes, drained and chopped
8 chicken breast cutlets (1.5 lbs)
1/2 # deli sliced provolone cheese
1/4 c olive oil
1. preheat oven to 400. cover a rimmed baking sheet with foil and grease the foil.
2. place beaten eggs and bread crumbs into separate shallow bowls. in a nother bowl mix the ricotta and sundried tomatoes. dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. place a slice of provolone cheese and a heaping tablespoon of ricotta mixture on each cutlet. roll up and secure with toothpicks.
3. place the chicken roll ups side by side on the prepared baking sheet and drizzle with the olive oil. bake until the chicken is golden and the cheese is bubbling, about 25 minutes.
** this was good. eric really liked it. it was a little heavy for me. my stomach can't handle sundried tomatoes packed in oil very well, and the ricotta was rich too. but it was an easy meal and really very tasty. i'd make it again
Monday, February 04, 2008
hearty pancakes
Buttermilk-Oatmeal Pancakes
Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.
2 1/2 cups buttermilk
3/4 cup rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
2 teaspoons canola oil, divided
Maple syrup (optional)
Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.
Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.
**i added about 1 1/2 cups frozen raspberries to it and it was delicious!
Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.
2 1/2 cups buttermilk
3/4 cup rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
2 teaspoons canola oil, divided
Maple syrup (optional)
Combine buttermilk and rolled oats in a small bowl; let stand for 20 to 30 minutes to soften oats.
Stir together flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Mix together egg, egg whites and 1 teaspoon oil in another bowl with a whisk or fork. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and place over medium heat. Using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing the pan with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.
**i added about 1 1/2 cups frozen raspberries to it and it was delicious!
Monday, January 14, 2008
a hearty, warm you up delicious soup!
- this is simple, wintery goodness. i made the meal tonight just as the magazine (cooking light) recommended with the toasts and cheese and it was perfect!!!! very very good
Golden Winter Soup
2 tbspn butter
5 c cubed peeled butternut squash
2 c cubed peeled russet potato
1 tsp salt
1/2 tsp freshly ground pepper
2 c sliced leek (about 2 medium)
4 c chicken broth
1 c halfnhalf
baguette
gruyere cheese
chopped chives (for garnish)
freshly ground pepper (for garnish)
1. melt butter in large dutch oven over medium high heat. add squash, potato, salt and pepper to pan. saute 3 minutes. add leek, saute 1 minute. sitr in broth, bring to a boil. reduce hat and simmer 20 minutes or until potato is tender, sitrring occasionally. place half of potato mixture into a blender. remove center piece of blender lid (to allow steam to escape), secure blender lid on blender. place a clean tower over opening in blender lid (to avoid splatters). blend until smooth. pour into a large bowl. repeat procedure with remaining potato mixture. sitr in half and half. cover and keep warm.
2. arrange sliced baguette on cookie sheet. place slices of gruyere cheese on top. broil slices until slightly toasted and cheese is melted. ladle soup into bowls, garnish with ground pepper and chives (the chives are necessary by the way- soooo good!) serve with toasts.
**gruyere cheese is expensive for sure, but wow, the taste of the cheese went so well with the soup it was well worth it. and i love broiled toast with cheese! this was filling and tasty yet fairly low fat. i will definitely make this again. it would serve probably 4-6 people.
Golden Winter Soup
2 tbspn butter
5 c cubed peeled butternut squash
2 c cubed peeled russet potato
1 tsp salt
1/2 tsp freshly ground pepper
2 c sliced leek (about 2 medium)
4 c chicken broth
1 c halfnhalf
baguette
gruyere cheese
chopped chives (for garnish)
freshly ground pepper (for garnish)
1. melt butter in large dutch oven over medium high heat. add squash, potato, salt and pepper to pan. saute 3 minutes. add leek, saute 1 minute. sitr in broth, bring to a boil. reduce hat and simmer 20 minutes or until potato is tender, sitrring occasionally. place half of potato mixture into a blender. remove center piece of blender lid (to allow steam to escape), secure blender lid on blender. place a clean tower over opening in blender lid (to avoid splatters). blend until smooth. pour into a large bowl. repeat procedure with remaining potato mixture. sitr in half and half. cover and keep warm.
2. arrange sliced baguette on cookie sheet. place slices of gruyere cheese on top. broil slices until slightly toasted and cheese is melted. ladle soup into bowls, garnish with ground pepper and chives (the chives are necessary by the way- soooo good!) serve with toasts.
**gruyere cheese is expensive for sure, but wow, the taste of the cheese went so well with the soup it was well worth it. and i love broiled toast with cheese! this was filling and tasty yet fairly low fat. i will definitely make this again. it would serve probably 4-6 people.
Sunday, January 13, 2008
morning goodness
I've found two muffin recipes recently that have both turned out delightful. i got 3 cooking magazine subscriptions for christmas- rachel ray, cooking light, and everyday food (martha stewart). i'm really excited about them!
Orange Cranberry Wheat Germ Muffins
1 1/2 c flour
1/2 c raw what germ
1/2 c sweetened dried cranberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
3/4 c packed brown sugar
1/4 c canola oil
1 tsp grated orange rind
1/2 c fresh orange juice
2 eggs
1. preheat oven to 375
2. combing flour and next 7 ingredients (through nutmeg) in large bowl, stir with a whisk.
3. combine brown sugar, oil, rind, juice and eggs. stir with a whisk. add egg mixture to flour mixture, stir just until combined. spoon batter into 12 muffin cups either sprayed with cooking spray or lined with muffin liners. sprinkle tops with brown sugar
4. bake at 375 for 17 minutes.
Jumbo Coffee Cake Muffins
struesel:
1 c packed brwn sugar
1 c flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 c cold butter, cutinto small pieces
muffin:
1/2 c butter room temp
1 3/4 c flour
2 tsp baking p owder
1 tsp baking soda
1 c sour cream
1 c sugar
1 tsp vanilla
2 eggs
1. make streusel: in med bowl sitr together brn sugar, flour, cinnamon, and salt. with a pastry cutter cut in butter until mixture resembles large coarse crumbs. refrigerate until ready to use
2. muffins: preheat oven to 350. in small bowl whisk together flour, baking powder and baking soda. set aside.
3. using an eletaric mixer, beat together butter, sour cream, sugar and vanilla until light and fluffy. beat in eggs one at a time until well combined. beat in flour mix just until combined.
4. divide half the batter among muffins cups- as in, only fill the cups half way- (i used a 12 cup muffin tin with liners. however there was too much dough, so really it could make 2 tins of 6 jumbo muffins or maybe fill up 1 12 muffin cup tin and then part of another), top with half the streusel. cover with the remaining batter, top with remaining streusel. bake until toothpick comes out clean 25-30 minutes.
i had left over streusel so i made an apple crisp with the leftovers.
these were both really yummy and we had them for breakfast the whole week!
Orange Cranberry Wheat Germ Muffins
1 1/2 c flour
1/2 c raw what germ
1/2 c sweetened dried cranberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
3/4 c packed brown sugar
1/4 c canola oil
1 tsp grated orange rind
1/2 c fresh orange juice
2 eggs
1. preheat oven to 375
2. combing flour and next 7 ingredients (through nutmeg) in large bowl, stir with a whisk.
3. combine brown sugar, oil, rind, juice and eggs. stir with a whisk. add egg mixture to flour mixture, stir just until combined. spoon batter into 12 muffin cups either sprayed with cooking spray or lined with muffin liners. sprinkle tops with brown sugar
4. bake at 375 for 17 minutes.
Jumbo Coffee Cake Muffins
struesel:
1 c packed brwn sugar
1 c flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 c cold butter, cutinto small pieces
muffin:
1/2 c butter room temp
1 3/4 c flour
2 tsp baking p owder
1 tsp baking soda
1 c sour cream
1 c sugar
1 tsp vanilla
2 eggs
1. make streusel: in med bowl sitr together brn sugar, flour, cinnamon, and salt. with a pastry cutter cut in butter until mixture resembles large coarse crumbs. refrigerate until ready to use
2. muffins: preheat oven to 350. in small bowl whisk together flour, baking powder and baking soda. set aside.
3. using an eletaric mixer, beat together butter, sour cream, sugar and vanilla until light and fluffy. beat in eggs one at a time until well combined. beat in flour mix just until combined.
4. divide half the batter among muffins cups- as in, only fill the cups half way- (i used a 12 cup muffin tin with liners. however there was too much dough, so really it could make 2 tins of 6 jumbo muffins or maybe fill up 1 12 muffin cup tin and then part of another), top with half the streusel. cover with the remaining batter, top with remaining streusel. bake until toothpick comes out clean 25-30 minutes.
i had left over streusel so i made an apple crisp with the leftovers.
these were both really yummy and we had them for breakfast the whole week!
Friday, January 04, 2008
Seasoned White Beans and Rice
1 1/2 cups rice
pinch of salt and pepper
1 lime
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsely leaves
1 cup loosely packed baby arugula leaves
2 garlic cloves
2/3 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
2 cans cannellini beans, drained
prepare rice according to directions with a pinch of salt and pepper
meanwhile, grate rind from lime into a blender. cut lime in half and squeeze juice into blender.
pulse cilantro, next 3 ingredients, lime rind, and lime juice in a blender until combined. gradually add olive oil, salt, and pepper, and process just until blended, stopping to scrape down the sides.
Microwave beans in a large microwave safe bowl on high for 1 1/2 minutes or until heated. Stir in hot cooked rice. Add cilantro mixture and toss to combine. serve warm.
pinch of salt and pepper
1 lime
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsely leaves
1 cup loosely packed baby arugula leaves
2 garlic cloves
2/3 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
2 cans cannellini beans, drained
prepare rice according to directions with a pinch of salt and pepper
meanwhile, grate rind from lime into a blender. cut lime in half and squeeze juice into blender.
pulse cilantro, next 3 ingredients, lime rind, and lime juice in a blender until combined. gradually add olive oil, salt, and pepper, and process just until blended, stopping to scrape down the sides.
Microwave beans in a large microwave safe bowl on high for 1 1/2 minutes or until heated. Stir in hot cooked rice. Add cilantro mixture and toss to combine. serve warm.
Roasted Apples and Sweet Potatoes
This is DELICIOUS!!
3 lb sweet potatoes, peeled (about 5)
2 large granny smith apples, peeled
2 Tbsp butter, melted
2 Tbsp light brown sugar
1 tsp. grated orange rind
1 tsp. kosher salt
1/2 tsp coarsely ground pepper
Cut peeled sweet potatoes into 1 inch cubes, cut peeled apples into 1/2 inch thick slices
stir together melted butter, brown sugar, and grated orange rind in a large zip top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat
Place potato mixture in a single layer in a lightly greased aluminum foil lined 15x10 jelly roll pan. sprinkle with salt and pepper
Bake at 400 for 30 to 35 minutes or until potatoes and apples are tender and lightly browned.
3 lb sweet potatoes, peeled (about 5)
2 large granny smith apples, peeled
2 Tbsp butter, melted
2 Tbsp light brown sugar
1 tsp. grated orange rind
1 tsp. kosher salt
1/2 tsp coarsely ground pepper
Cut peeled sweet potatoes into 1 inch cubes, cut peeled apples into 1/2 inch thick slices
stir together melted butter, brown sugar, and grated orange rind in a large zip top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat
Place potato mixture in a single layer in a lightly greased aluminum foil lined 15x10 jelly roll pan. sprinkle with salt and pepper
Bake at 400 for 30 to 35 minutes or until potatoes and apples are tender and lightly browned.
the perfect snack
i just found a really great food for me after night shifts. my stomach is often upset and confused after working nights, but i do get hungry. this is just a simple smoothie, but it's healthy and i thought you might like it too or even adrian might like it!
in a blender:
1 individual sized container yogurt (i used a good organic brand and i can taste the difference! yum)
1 banana
1 cup frozen whole strawberries
1 cup orange juice
blend! no added sugar, fruit, and yogurt. it's really filling too.
in a blender:
1 individual sized container yogurt (i used a good organic brand and i can taste the difference! yum)
1 banana
1 cup frozen whole strawberries
1 cup orange juice
blend! no added sugar, fruit, and yogurt. it's really filling too.
Tuesday, January 01, 2008
the most wonderfulest, delicious-est, incrediblest, delectablest CHICKEN SALAD ever!!!!
okay, i really mean it. this one is for keeps forever. you HAVE to make this ASAP!! i got it from my friend lauren from our bible study. her sister actually owns a bakery here in salt lake and serves up this chicken salad for her customers and they can't get enough of it either! after making it tonight, i'm sold!
Lauren's Favorite Chicken Salad
ingredients:
1 1/2 tsp curry powder
1 tsp olive oil
1 tsp sugar
3/4 tsp salt
1/4 tsp pepper
juice of 1 lemon or 1 tbspn lemon juice
1/2 c mayo
3 c cooked chicken (i used a rotisserie chicken from costco)
1 c celery thinly sliced
1/4 c toasted almonds
red grapes
1. infuse curry powder in olive oil over low heat, remove from heat
2. mix oil/curry mixture, sugar, salt, pepper, and lemon juice in small bowl; add mayo
3. stir together chicken, celery, almonds and grapes
4. add sauce mixture and toss to coat
** i just added all the ingredients one by one into a large bowl, but afterwards i thought it would be better to make a sauce out of the little ingredients so they get mixed more thoroughly and then top the veggies and chicken with it. i also did not have any red grapes as they are completely out of season right now so i used cherry tomatoes cut in half. it was delicious! i spooned about a cup over some spring salad mix and sliced some fresh pear on the side. we had slices of french country bread with goat cheese on the side. it was definitely enough to fill us up and looked really pretty too. i could eat this at least once a week!!**
i am cooking up the carcass from the costco rotisserie chicken right now to make my own broth. the birds are only $5 and the flavor of the meat is outstanding. i hope you like it!
Lauren's Favorite Chicken Salad
ingredients:
1 1/2 tsp curry powder
1 tsp olive oil
1 tsp sugar
3/4 tsp salt
1/4 tsp pepper
juice of 1 lemon or 1 tbspn lemon juice
1/2 c mayo
3 c cooked chicken (i used a rotisserie chicken from costco)
1 c celery thinly sliced
1/4 c toasted almonds
red grapes
1. infuse curry powder in olive oil over low heat, remove from heat
2. mix oil/curry mixture, sugar, salt, pepper, and lemon juice in small bowl; add mayo
3. stir together chicken, celery, almonds and grapes
4. add sauce mixture and toss to coat
** i just added all the ingredients one by one into a large bowl, but afterwards i thought it would be better to make a sauce out of the little ingredients so they get mixed more thoroughly and then top the veggies and chicken with it. i also did not have any red grapes as they are completely out of season right now so i used cherry tomatoes cut in half. it was delicious! i spooned about a cup over some spring salad mix and sliced some fresh pear on the side. we had slices of french country bread with goat cheese on the side. it was definitely enough to fill us up and looked really pretty too. i could eat this at least once a week!!**
i am cooking up the carcass from the costco rotisserie chicken right now to make my own broth. the birds are only $5 and the flavor of the meat is outstanding. i hope you like it!
Saturday, December 22, 2007
Marie calendar's corn bread recipe
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 tsp salt
3 tsp baking powder
1 egg
1 cup milk
1/3 cup oil
mix dry ingredients together
mix wet ingredients together in a separate bowl
combine.
pour into ungreased 8x8 and bake 20-25 min at 400
1 cup cornmeal
2/3 cup sugar
1 tsp salt
3 tsp baking powder
1 egg
1 cup milk
1/3 cup oil
mix dry ingredients together
mix wet ingredients together in a separate bowl
combine.
pour into ungreased 8x8 and bake 20-25 min at 400
Wednesday, December 19, 2007
Savory baked chicken
10 garlic cloves
1 1/2 tsp salt, divided
1 cup plain yogurt
1 Tbsp grated lime rind
1 (4 1/2 pound) whole chicken
3 fresh cilantro sprigs
vegetable cooking spray
1 /2 tsp coarsely ground pepper
process garlic and 1 tsp salt in a food processor 2 seconds until smooth, stopping to scrape down sides as needed. remove and reserve 1 Tbsp garlic mixture. stir together remaining garlic mixture, yogurt, and lime rind.
if applicable, remove giblets from chicken and reserve another for use. Rinse chicken, and pat dry. loosen and lift skin from chicken with fingers. do not detach skin. spread reserved 1 Tbsp garlic mixture evenly underneath the skin. Place cilantro sprigs underneath skin. carefully replace skin, and secure with wooden picks. spread yogurt mixture evenly over chicken and inside cavity. cover and chill 8 hours.
preheat oven to 375. wipe excess yogurt mixture from outside of chicken with paper towel. place chicken on a lightly greased wire rack in an aluminum foil lined broiler or jelly roll pan. coat chicken with cooking spray and sprinkle with pepper and remaining 1/2 tsp salt.
bake at 375 for 45 minutes; cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165. let chicken stand for 10 minutes before slicing.
Using left overs from this savory baked chicken:
SPICY CHICKEN-RICE BOWL
1 1/2 cups uncooked long-grain rice
2 Tbsp butter
1 Tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 Tbsp red curry paste
2 Tbsp fresh lime juice
2 tsp grated fresh ginger
1/2 tsp salt
1 Savory baked chicken, shredded (about 3 cups)
1 1/2 cups fresh steamed green beans cut into 1 inch pieces
1/2 red bell pepper, cut into thin strips
1/2 cup chopped cilantro
prepare rice according to package instructions
melt butter in a heavy saucepan over low heat; whisk in flour until smooth. cook, whisking constantly 1 minute. gradually whisk in chicken broth, milk and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. stir in curry paste and next 3 ingredients. stir in chicken, green beans, and red bell pepper strips into curry mixture; cook 2 more minutes or until thoroughly heated. Stir in 2 Tbsp chopped cilantro. serve chicken mixture over rice. sprinkle with remaining cilantro. serve with lime wedges.
1 1/2 tsp salt, divided
1 cup plain yogurt
1 Tbsp grated lime rind
1 (4 1/2 pound) whole chicken
3 fresh cilantro sprigs
vegetable cooking spray
1 /2 tsp coarsely ground pepper
process garlic and 1 tsp salt in a food processor 2 seconds until smooth, stopping to scrape down sides as needed. remove and reserve 1 Tbsp garlic mixture. stir together remaining garlic mixture, yogurt, and lime rind.
if applicable, remove giblets from chicken and reserve another for use. Rinse chicken, and pat dry. loosen and lift skin from chicken with fingers. do not detach skin. spread reserved 1 Tbsp garlic mixture evenly underneath the skin. Place cilantro sprigs underneath skin. carefully replace skin, and secure with wooden picks. spread yogurt mixture evenly over chicken and inside cavity. cover and chill 8 hours.
preheat oven to 375. wipe excess yogurt mixture from outside of chicken with paper towel. place chicken on a lightly greased wire rack in an aluminum foil lined broiler or jelly roll pan. coat chicken with cooking spray and sprinkle with pepper and remaining 1/2 tsp salt.
bake at 375 for 45 minutes; cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165. let chicken stand for 10 minutes before slicing.
Using left overs from this savory baked chicken:
SPICY CHICKEN-RICE BOWL
1 1/2 cups uncooked long-grain rice
2 Tbsp butter
1 Tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 Tbsp red curry paste
2 Tbsp fresh lime juice
2 tsp grated fresh ginger
1/2 tsp salt
1 Savory baked chicken, shredded (about 3 cups)
1 1/2 cups fresh steamed green beans cut into 1 inch pieces
1/2 red bell pepper, cut into thin strips
1/2 cup chopped cilantro
prepare rice according to package instructions
melt butter in a heavy saucepan over low heat; whisk in flour until smooth. cook, whisking constantly 1 minute. gradually whisk in chicken broth, milk and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. stir in curry paste and next 3 ingredients. stir in chicken, green beans, and red bell pepper strips into curry mixture; cook 2 more minutes or until thoroughly heated. Stir in 2 Tbsp chopped cilantro. serve chicken mixture over rice. sprinkle with remaining cilantro. serve with lime wedges.
Peanut Broccoli Stir Fry
1 (16oz) package firm tofu
2 cups uncooked brown rice
1/2 tsp salt
1 1/2 cups vegetable broth
1 Tbsp light brown sugar
2 Tbsp fresh lime juice
2 Tbsp sweet chili sauce
2 Tbsp creamy peanut butter
1 Tbsp light soy sauce
1 tsp grated fresh ginger
3/4 tsp cornstarch
1 Tbsp peanut or vegetable oil
1 tsp dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 Tbsp chopped peanuts
lime wedge garnish
Place tofu between 2 flat plates. weight the top with a heavy can. Sides of tofu should be bulgins slightly but not cracking. let stand about 45 minutes; discard liquid. cut tofu into 1/2 inch cubes
prepare rice according to package directions, adding 1/2 tsp salt.
meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. let stand 10 minutes. remove tofu from marinade.
heat oils in nonstick skillet or wok over high heat for 1 minute. add tofu, and stir fry 4-5 minutes or until browned. remove tofu. add broccoli and carrot sticks; stir fry 2 minutes. add reserved marinade, and bring to a boil. cook, stirring constantly, 2 minutes or until thickened; stir in tofu. serve over hot cooked rice. sprinkle with chopped peanuts. garnish.
2 cups uncooked brown rice
1/2 tsp salt
1 1/2 cups vegetable broth
1 Tbsp light brown sugar
2 Tbsp fresh lime juice
2 Tbsp sweet chili sauce
2 Tbsp creamy peanut butter
1 Tbsp light soy sauce
1 tsp grated fresh ginger
3/4 tsp cornstarch
1 Tbsp peanut or vegetable oil
1 tsp dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 Tbsp chopped peanuts
lime wedge garnish
Place tofu between 2 flat plates. weight the top with a heavy can. Sides of tofu should be bulgins slightly but not cracking. let stand about 45 minutes; discard liquid. cut tofu into 1/2 inch cubes
prepare rice according to package directions, adding 1/2 tsp salt.
meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. let stand 10 minutes. remove tofu from marinade.
heat oils in nonstick skillet or wok over high heat for 1 minute. add tofu, and stir fry 4-5 minutes or until browned. remove tofu. add broccoli and carrot sticks; stir fry 2 minutes. add reserved marinade, and bring to a boil. cook, stirring constantly, 2 minutes or until thickened; stir in tofu. serve over hot cooked rice. sprinkle with chopped peanuts. garnish.
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