i’m not a great cook when it comes to the simple things. pancakes, grilled cheese, etc…i fail every time. i kept asking my mom how to make chicken noodle soup from scratch, but i couldn’t really get it right. recently i found this recipe from Paula Deen and it is the best chicken noodle soup i have ever had! (i leave out the cheese and cream.)
Stock:
1 (2 ½ to 3 lb) fryer chicken, cut up (I use 3 chicken breasts)
3 ½ quarts water
1 onion, peeled and diced
1 ½ to 2 tsp Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 ½ cups uncooked egg noodles
1 cup sliced mushrooms
3 Tbs chopped fresh parsley leaves
1/3 cup cooking sherry (I substitute water or chicken broth)
2 tsp chopped fresh rosemary leaves (less if using dried)
1 cup grated Parmesan, optional
¾ cup heavy cream, optional
Seasoning salt
Fresh ground black pepper
Crusty French bread, for serving.
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Saturday, November 8, 2008
Southwest White Chili
this is a recipe from a former co-worker of mine. she made it for a chili cook-off we had at work. everyone loved it and I’m pretty sure she was a finalist! by the way, I always double this, as it only makes 4 cups.
1 Tbs olive oil
1 ½ lb boneless, skinless chicken breast, diced or cooked and shredded
¼ cup chopped onion
1 cup chicken broth
1 4oz can chopped green chiles
1 15 oz can cannellini beans, undrained
2 green onions, sliced
Southwest Spice Blend
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro leaves
1/8 tsp ground red pepper
Heat oil in large saucepan over medium high heat. Add chicken and onions, cook 4-5 minutes.
Stir in broth, chiles and spice blend. Simmer 15 minutes
Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Jack cheese, if desired.
Or just throw everything into a crock-pot and cook.
1 Tbs olive oil
1 ½ lb boneless, skinless chicken breast, diced or cooked and shredded
¼ cup chopped onion
1 cup chicken broth
1 4oz can chopped green chiles
1 15 oz can cannellini beans, undrained
2 green onions, sliced
Southwest Spice Blend
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro leaves
1/8 tsp ground red pepper
Heat oil in large saucepan over medium high heat. Add chicken and onions, cook 4-5 minutes.
Stir in broth, chiles and spice blend. Simmer 15 minutes
Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Jack cheese, if desired.
Or just throw everything into a crock-pot and cook.
Martha Stewart’s Lettuce Wraps
this is afton's all-time favorite dinner. she seriously begs for it once a week. i however, do not give in. we have it once a month or so. it's so delicious.
Serves 6 to 8
2 boneless whole duck or chicken breasts
1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
1 large clove garlic
1 piece (3/4 inches) ginger, peeled and cut in half
2 1/4 teaspoons ground fresh chile paste
7 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
4 1/2 tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli noodles, or capellini (angel hair) noodles
1/2 cup roughly chopped, toasted Spanish or other peanuts
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 Boston or other butterhead lettuce, leaves separated
Directions
1. Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
3. Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
4. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
Serves 6 to 8
2 boneless whole duck or chicken breasts
1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
1 large clove garlic
1 piece (3/4 inches) ginger, peeled and cut in half
2 1/4 teaspoons ground fresh chile paste
7 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
4 1/2 tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli noodles, or capellini (angel hair) noodles
1/2 cup roughly chopped, toasted Spanish or other peanuts
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 Boston or other butterhead lettuce, leaves separated
Directions
1. Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
3. Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
4. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
Caputo’s Curried Couscous Salad
this is one of my all-time favorite salads. i love to make this in the summer and eat it for lunches. it’s just the right mix of sweet and savory with a nice crunch from the pistachios. the chef, Tony Caputo owns a restaurant in Salt Lake City, Utah and does cooking segments on KSL television at noon.
1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)
In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.
1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)
In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.
Friday, October 17, 2008
parmesan cheese melt
this is from a lady in utah that posted this recipe in a Kneader's bakery newsletter. it's always a hit!
3/4 cup parmesan cheese (shredded)
1/2 ts garlic salt
2 Tbs chopped chives or green onion
1/2 cup butter
1 8oz cream cheese
blend all ingredients. slice bread into thin slices. spread on bread and broil for 5 minutes.
3/4 cup parmesan cheese (shredded)
1/2 ts garlic salt
2 Tbs chopped chives or green onion
1/2 cup butter
1 8oz cream cheese
blend all ingredients. slice bread into thin slices. spread on bread and broil for 5 minutes.
Thursday, October 9, 2008
Low Fat Cinnamon Rolls with Light Cream Cheese Frosting
This is from Mary E Ross, who is a low-fat cooking lady in Utah. She often has cooking segments on the KSL lunch hour news. You can find more on the KSL recipe website. http://www.ksl.com/
Ingredients:
3 3/4 cups flour, all-purpose
2 packages quick-rise yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons malted milk powder
1 1/4 cups low fat buttermilk warmed to 120°F
1 egg
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins - optional
1/4 cup Land O' Lakes, light butter, melted
Frosting:
1/4 cup light 50% less fat cream cheese
1 1/4 cups confectioner's sugar
1 to 2 tablespoons skim milk or water
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Method:
In bowl of electric mixer, combine 1 cup flour with yeast, salt, malted milk powder and sugar together. With mixer on low speed gradually mix buttermilk into dry ingredients. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Beat in egg and 1 cup additional flour and continue beating mixture 2 minutes longer.
Using low mixer speed gradually stir in 1 1/2 cups flour, enough to make a soft dough that holds together instead of sticking to sides of bowl. Turn dough out onto a lightly floured surface and knead until dough is smooth and satiny, 8 minutes, adding up to 1/4 cup more flour to prevent dough from being too sticky to knead.
Shape dough into a ball and turn over in a large bowl lightly sprayed with cooking spray to grease top. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.
While dough is rising; mix brown sugar, cinnamon and raisins together and set aside. Lightly spray a 13- by 9-inch baking pan with cooking spray and set aside. In a small bowl beat cream cheese together with confectioner's sugar, lemon juice, vanilla and 1 to 2 tablespoons skim milk or water until smooth and set aside.
Turn dough on to a lightly floured surface and punch dough down and knead into a ball; cover with inverted bowl and let rest 5 minutes. Roll dough out in a 18- by 12-inch rectangle. Brush dough with about 1/2 of the melted butter and sprinkle with brown sugar mixture. Starting at 18- inch side, roll dough up jellyroll fashion pinching seam to seal. With seam side down, cut roll crosswise into 15 slices; place slices cut side down in prepared pan. Cover pan with plastic wrap and allow to raise until double in size, about 20 minutes.
Bake rolls in a preheated 400ยบ F. oven for 25 minutes or until lightly browned. After removing rolls from oven, cool a few minutes then brush with remaining butter and spread with Light Cream Cheese Frosting. To serve pull apart with forks.
Yield: 15 rolls at approximately 240 calories; 2.5 grams total fat; 1.3 grams saturated fat; 20 milligrams cholesterol; 50 grams carbohydrate; 0.7 grams dietary fiber; 5.6 grams protein; 200 milligrams sodium.
Ingredients:
3 3/4 cups flour, all-purpose
2 packages quick-rise yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons malted milk powder
1 1/4 cups low fat buttermilk warmed to 120°F
1 egg
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins - optional
1/4 cup Land O' Lakes, light butter, melted
Frosting:
1/4 cup light 50% less fat cream cheese
1 1/4 cups confectioner's sugar
1 to 2 tablespoons skim milk or water
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
Method:
In bowl of electric mixer, combine 1 cup flour with yeast, salt, malted milk powder and sugar together. With mixer on low speed gradually mix buttermilk into dry ingredients. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Beat in egg and 1 cup additional flour and continue beating mixture 2 minutes longer.
Using low mixer speed gradually stir in 1 1/2 cups flour, enough to make a soft dough that holds together instead of sticking to sides of bowl. Turn dough out onto a lightly floured surface and knead until dough is smooth and satiny, 8 minutes, adding up to 1/4 cup more flour to prevent dough from being too sticky to knead.
Shape dough into a ball and turn over in a large bowl lightly sprayed with cooking spray to grease top. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.
While dough is rising; mix brown sugar, cinnamon and raisins together and set aside. Lightly spray a 13- by 9-inch baking pan with cooking spray and set aside. In a small bowl beat cream cheese together with confectioner's sugar, lemon juice, vanilla and 1 to 2 tablespoons skim milk or water until smooth and set aside.
Turn dough on to a lightly floured surface and punch dough down and knead into a ball; cover with inverted bowl and let rest 5 minutes. Roll dough out in a 18- by 12-inch rectangle. Brush dough with about 1/2 of the melted butter and sprinkle with brown sugar mixture. Starting at 18- inch side, roll dough up jellyroll fashion pinching seam to seal. With seam side down, cut roll crosswise into 15 slices; place slices cut side down in prepared pan. Cover pan with plastic wrap and allow to raise until double in size, about 20 minutes.
Bake rolls in a preheated 400ยบ F. oven for 25 minutes or until lightly browned. After removing rolls from oven, cool a few minutes then brush with remaining butter and spread with Light Cream Cheese Frosting. To serve pull apart with forks.
Yield: 15 rolls at approximately 240 calories; 2.5 grams total fat; 1.3 grams saturated fat; 20 milligrams cholesterol; 50 grams carbohydrate; 0.7 grams dietary fiber; 5.6 grams protein; 200 milligrams sodium.
Wednesday, September 17, 2008
Whole Foods Earth Balls
Afton loves these! They aren't my absolute favorite treat, but they aren't bad at all. The recipe comes from the Whole Foods Cookbook.
1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)
Method
Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours. Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.
1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)
Method
Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours. Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.
Subscribe to:
Posts (Atom)
