Recipe courtesy of Barefoot Contessa
Ingredients:
3 pounds small red or white potatoes
1/4 cup good olive oil
1-1/2 tea. kosher salt
1 tea. freshly ground black pepper
2 Tble. minced garlic (6 cloves)
2 Tble. minced fresh parsley
Directions:
Preheat oven to 400 degrees.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Friday, January 30, 2015
White Chicken Chili
Recipe courtesy The Neelys
Ingredients:
2 (14.5-ounce) cans white beans
1 Tble. canola oil
1 medium jalapeno pepper, seeded and minced (leave seeds if you want hot version)
2 medium poblano peppers, seeded and chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 Tble. ground cumin
1-1/2 tea. ground coriander
1 tea. ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 c. chopped cilantro leaves
Sour Cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onion, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add cumin, coriander and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges.
Ingredients:
2 (14.5-ounce) cans white beans
1 Tble. canola oil
1 medium jalapeno pepper, seeded and minced (leave seeds if you want hot version)
2 medium poblano peppers, seeded and chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 Tble. ground cumin
1-1/2 tea. ground coriander
1 tea. ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 c. chopped cilantro leaves
Sour Cream, for topping
Tortilla chips, coarsely crushed, for topping
Directions:
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onion, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add cumin, coriander and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges.
Homemade Bread Crumbs and Croutons
Homemade bread crumbs and croutons are a great way to us the unwanted heels of your bread and they are much more nutritious and have less additives than store bought varieties. I always save up my bread heels and then, once I've got a full gallon size bag of heels, I bake all my croutons in one sitting, which saves time and money.
Cut bread into cubes and place on a baking sheet. Bake at 190 degrees** for 2-3 hours. Making sure to check them at least every half hour or so. Then turn off the oven and let the bread cubes remain in the oven until cooled or overnight.
Once the bread cubes are completely cooled and dried out, place them in batches into your food processor or Vitamin and process into bread crumbs. Or place dried cubes in heavy gallon-size ziplock baggie and use a heavy wood rolling pin to crush into bread crumbs. (Four bread heels make approximately 1-1/2 cups of bread crumbs.)
For seasoned bread crumbs you can simply add some Italian Herb Seasoning and a bit of sea salt to the breadcrumbs. Mix well to combine. I generally leave my bread crumbs plain, as I can easily season them if needed for a recipe.
Place bread crumbs in a freezer-safe container and store in the freezer. Due to their very low moisture content, they will not "freeze" so there's no need to thaw, just use them straight out of the freezer in your favorite recipes.
Use Plain Croutons for Stuffing
If you are going to make stuffing, just save the plain dried croutons in a freezer-safe container in the freezer until ready to use.
Making Seasoned Croutons for Soups & Salads
If you want to make seasoned croutons for salads or soups, simply season the bread cubes prior to drying them out in the oven. Add some olive oil and melted butter (or coconut oil) and your favorite seasonings, like dried Italian herbs, parsley, garlic powder and salt. Mix well to combine. Then add your bread cubes and toss until well coated with the olive oil mixture. Place seasoned bread cubes onto a parchment-lined baking sheet and dry out in oven as outlined above. Once cool, transfer to a freezer safe container and store in freezer.
**If your oven doesn't go as low as 190 degrees, simply raise your rack to highest level (away from bottom heat source) and place your oven on its lowest setting (this would be for an electric stove). Make sure to check the croutons at least every half-hour to ensure you do not over cook. You don't want them to browned, just dried out.
Cut bread into cubes and place on a baking sheet. Bake at 190 degrees** for 2-3 hours. Making sure to check them at least every half hour or so. Then turn off the oven and let the bread cubes remain in the oven until cooled or overnight.
Once the bread cubes are completely cooled and dried out, place them in batches into your food processor or Vitamin and process into bread crumbs. Or place dried cubes in heavy gallon-size ziplock baggie and use a heavy wood rolling pin to crush into bread crumbs. (Four bread heels make approximately 1-1/2 cups of bread crumbs.)
For seasoned bread crumbs you can simply add some Italian Herb Seasoning and a bit of sea salt to the breadcrumbs. Mix well to combine. I generally leave my bread crumbs plain, as I can easily season them if needed for a recipe.
Place bread crumbs in a freezer-safe container and store in the freezer. Due to their very low moisture content, they will not "freeze" so there's no need to thaw, just use them straight out of the freezer in your favorite recipes.
Use Plain Croutons for Stuffing
If you are going to make stuffing, just save the plain dried croutons in a freezer-safe container in the freezer until ready to use.
Making Seasoned Croutons for Soups & Salads
If you want to make seasoned croutons for salads or soups, simply season the bread cubes prior to drying them out in the oven. Add some olive oil and melted butter (or coconut oil) and your favorite seasonings, like dried Italian herbs, parsley, garlic powder and salt. Mix well to combine. Then add your bread cubes and toss until well coated with the olive oil mixture. Place seasoned bread cubes onto a parchment-lined baking sheet and dry out in oven as outlined above. Once cool, transfer to a freezer safe container and store in freezer.
**If your oven doesn't go as low as 190 degrees, simply raise your rack to highest level (away from bottom heat source) and place your oven on its lowest setting (this would be for an electric stove). Make sure to check the croutons at least every half-hour to ensure you do not over cook. You don't want them to browned, just dried out.
Candied Coconut Sweet Potatoes
Ingredients:
4 C. mashed sweet potatoes (4 med. sweet potatoes or 2 large sized cans)
6 Tble. sugar
6 Tble. butter, softened or melted
2 eggs, beaten
1/2 can sweetened condensed milk (eyeball it)
1 tea. vanilla
Topping:
1 C. packed brown sugar
1-1/2 C. sweetened coconut flakes
1/2 to 1 C. large chopped pecans
6 Tble. melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking. If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily.
You could mash it all up by hand, but an electric mixer works great. You can also us a potato masher. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a greased 9X13 pan.
For the topping, combine brown sugar, coconut and pecans. Pour melted butter over and combine.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you increase the topping mixture. The top should be nice and browned and bubbly so just keep an eye on it.
4 C. mashed sweet potatoes (4 med. sweet potatoes or 2 large sized cans)
6 Tble. sugar
6 Tble. butter, softened or melted
2 eggs, beaten
1/2 can sweetened condensed milk (eyeball it)
1 tea. vanilla
Topping:
1 C. packed brown sugar
1-1/2 C. sweetened coconut flakes
1/2 to 1 C. large chopped pecans
6 Tble. melted butter
Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking. If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily.
You could mash it all up by hand, but an electric mixer works great. You can also us a potato masher. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a greased 9X13 pan.
For the topping, combine brown sugar, coconut and pecans. Pour melted butter over and combine.
Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you increase the topping mixture. The top should be nice and browned and bubbly so just keep an eye on it.
Tempura Batter
Ingredients:
1 egg
1 C. ice water/very cold water
1 C. all purpose flour, sifted
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Whisk with beaten egg. Add sifted flour in the bowl and whisk lightly. Be careful not to over mix the batter. Place bowl of mixture into a larger bowl with ice water if not using right away to keep it chilled.
Good for battering fish and vegetables such as zucchini.
1 egg
1 C. ice water/very cold water
1 C. all purpose flour, sifted
Preparation:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Whisk with beaten egg. Add sifted flour in the bowl and whisk lightly. Be careful not to over mix the batter. Place bowl of mixture into a larger bowl with ice water if not using right away to keep it chilled.
Good for battering fish and vegetables such as zucchini.
Shepherd's Pie
Ingredients:
1 # ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 Tble. ketchup
1 Tble. Worcestershire sauce
2 tea. minced garlic
1 Tble. cornstarch
1 tea. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3-1/2 C. mashed potatoes (prepared with milk and butter)
3/4 C. shredded cheddar cheese
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Place meat mixture into a pammed 9X9 inch pan or 2 qt. casserole dish. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook at 375 degrees for 25 minutes until potatoes are heated through and cheese is melted. YIELD: 6 servings.
1 # ground beef
1 C. chopped onion
2 C. frozen corn, thawed
2 C. frozen peas, thawed
2 Tble. ketchup
1 Tble. Worcestershire sauce
2 tea. minced garlic
1 Tble. cornstarch
1 tea. beef bouillon granules
1/2 C. cold water
1/2 C. sour cream
3-1/2 C. mashed potatoes (prepared with milk and butter)
3/4 C. shredded cheddar cheese
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and cook for 5 minutes.
2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream and heat through (do not boil).
3. Place meat mixture into a pammed 9X9 inch pan or 2 qt. casserole dish. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook at 375 degrees for 25 minutes until potatoes are heated through and cheese is melted. YIELD: 6 servings.
Chef John's Mushroom Gravy
Ingredients:
1/4 C. butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)
Directions:
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened about 30 minutes, stirring often.
1/4 C. butter
1 (16 ounce) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional)
Directions:
1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
2. Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened about 30 minutes, stirring often.
Subscribe to:
Posts (Atom)