1 boneless chuck-eye roast (about 3 1/2 pounds)
Salt and ground pepper, to taste
2 tablespoons vegetable oil
1 medium onion, chopped
1 small carrot, chopped
1 small celery rib, chopped
2 medium garlic cloves, minced
1.5 cup low sodium chicken broth
1.5 cup low sodium beef broth
2 tsp. ground thyme or fresh sprigs if you have some
Water
1/4 cup dry red or white wine (You can also use beer)
Adjust oven rack to the middle of the oven to and preheat to 300 degrees. Sprinkle the roast generously with salt and pepper.
Heat the oil in a large ovenproof Dutch oven over medium-high heat. So not allow pan to smoke. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer the roast to a large plate; set aside.
Reduce the heat to medium; add the onion, carrot and celery to the pot and cook, stirring occasionally until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the chicken and beef broths and thyme, scraping the pan bottom with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices on the plate to the pot; add enough water to come halfway up the sides of the roast. Cover with a lid, bring the liquid to a simmer over medium heat, and transfer the pot to the oven. Cook, turning the roast every 30 minutes or whenever you happened to think of it, which definitely was NOT every 30 minutes)..until fully tender and a meat fork or sharp knife slips easily in and out of the meat, 3 1/2 to 4 hours.
Transfer the roast to a carving board; tent with foil to keep warm. (Make the dog go lie down.) Allow the liquid to settle about 5 minutes then use a wide spoon to skim off the fat from the surface and discard the thyme sprig. Boil over high heat until it is reduced to 1 1/2 cups, about 8 minutes. Add the wine and reduce to 1 1/2 cups, about 2 minutes. Season with salt and pepper to taste.
Cut up the meat, pour 1/2 cup of the sauce over the meat–and go crazy with happiness.
Wednesday, January 27, 2010
Monday, January 25, 2010
Selma's Virginia Pound Cake
My youngest son, Alexander, LOVES geography! In 2006 he won the local level of the National Geographic Bee. After taking the State Level test he became one of the top 100 students to move onto state competetion. Today he teaches a weekly geography class to a group of very smart homeschoolers. For two hours every Monday, the students gather in our home to expand their knowledge of the world around them.
Last week's class was great fun! Each student was asked to choose a country, prepare an oral and visual presentation, a written assignment, and a food that represented their country. The Carr family chose the Netherlands. In addition to the beef dish and almond cookies in the shape of windmills, they treated us to this absolutely WONDERFUL Pound Cake. I must tell you that this is a MUST HAVE recipe. You MUST try this at home! It is a keeper!
Tips: Do not start cake in a preheated oven; it must begin baking in a cool oven. Equally important, you must add the baking powder last!
Diane also left out the almond extract.
1.5 c. butter, softened
3 c. granulated sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. baking powder
Cream together butter and sugar until perfectly smooth about 10 minutes. Add eggs one at a time, beating well after each addition. Add a little cake flour at a time. Slowly add milk, then extracts. Add baking powder last. You will have a lighter and better blended cake if using an electric mixer.
Grease and flour a large bundt pan 9 or line with foil and grease and flour a large tube pan or a small tube pan and loaf pan. Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees or 350 and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well. Serves 15.
Recipe from Southern Sideboards. No longer in print, Diane found the cookbook on Ebay! Thanks for sharing, Diane!
Last week's class was great fun! Each student was asked to choose a country, prepare an oral and visual presentation, a written assignment, and a food that represented their country. The Carr family chose the Netherlands. In addition to the beef dish and almond cookies in the shape of windmills, they treated us to this absolutely WONDERFUL Pound Cake. I must tell you that this is a MUST HAVE recipe. You MUST try this at home! It is a keeper!
Tips: Do not start cake in a preheated oven; it must begin baking in a cool oven. Equally important, you must add the baking powder last!
Diane also left out the almond extract.
1.5 c. butter, softened
3 c. granulated sugar
5 eggs
3 c. cake flour
1 c. milk
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1/2 tsp. baking powder
Cream together butter and sugar until perfectly smooth about 10 minutes. Add eggs one at a time, beating well after each addition. Add a little cake flour at a time. Slowly add milk, then extracts. Add baking powder last. You will have a lighter and better blended cake if using an electric mixer.
Grease and flour a large bundt pan 9 or line with foil and grease and flour a large tube pan or a small tube pan and loaf pan. Pour cake batter into pans and place in a cold oven. Turn temperature to 325 degrees or 350 and bake for 1 hour and 15 minutes. Do not jar cake or remove from oven too soon. Cool slightly and remove from pan. Can be served as a base for strawberry shortcake. Toasted pound cake slices spread with butter make an excellent breakfast treat. Freezes well. Serves 15.
Recipe from Southern Sideboards. No longer in print, Diane found the cookbook on Ebay! Thanks for sharing, Diane!
Friday, January 22, 2010
A Cold, Rainy Day Could Mean Only One Thing...Soup and a Family Game Night!
Beef and Barley Soup
Warms up the family on good, cold days!
2 lbs. lean ground beef or ground turkey
1 tbsp. good extra-virgin olive oil
4 c. low-sodium beef broth
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. dried Italian seasonings
½ tsp. ground black pepper
2 bay leaves
2 c. frozen vegetables
1- 14 oz can diced tomatoes
1 tbsp. Worcestershire sauce
½ c. to 3/4 c. quick cooking barley
Brown meat and drain fat. Stir in celery, onion and garlic. Cook until tender about 7 minutes. Add seasonings and beef broth. Bring to a boil, reduce the heat, cover and let simmer for 45 minutes. Add vegetables, tomatoes and barley. Let cook additional 15 minutes or until barley is cooked.
Enjoy!
Warms up the family on good, cold days!
2 lbs. lean ground beef or ground turkey
1 tbsp. good extra-virgin olive oil
4 c. low-sodium beef broth
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. dried Italian seasonings
½ tsp. ground black pepper
2 bay leaves
2 c. frozen vegetables
1- 14 oz can diced tomatoes
1 tbsp. Worcestershire sauce
½ c. to 3/4 c. quick cooking barley
Brown meat and drain fat. Stir in celery, onion and garlic. Cook until tender about 7 minutes. Add seasonings and beef broth. Bring to a boil, reduce the heat, cover and let simmer for 45 minutes. Add vegetables, tomatoes and barley. Let cook additional 15 minutes or until barley is cooked.
Enjoy!
Thursday, January 14, 2010
Cooking with Elise LIVE Menu and Ingredients
Hi everyone!
Friday night we will be airing a test presentation of Cooking with Elise LIVE!
Below is the menu for the evening and the ingredients needed if you intend to cook along! Of course you do! Invite your friends! :)
Tonight's Menu
Chicken Tikka Masala, Fragrant Basmati Rice and Fresh Berries served with a healthy and delicious Fruit Dip
For best results, please marinate the chicken one hour in advance. See information below.
Ingredients
My favorite Indian Chicken with a Curry Sauce
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breast, cut into 1-in pieces
Curry Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 tsp. ground cloves
2 tsp. garam masala, found in most grocery stores. I know that Harris Teeter carries this spice
2-3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream or evaporated skim milk
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
We'll be serving this with Steamed Basmati Rice.
1 c. Basmati rice
2 T. vegetable oil
1 shallot, finely chopped
1 stick cinnamon
1 tsp. ground turmeric
1 tsp. green cardamom pods, crushed or 1 t. ground cardamon
1 lime
Water
Dessert
Combination of berries, like strawberries, blueberries and raspberries
8-oz pkg. good cream cheese, softened
agave syrup
a little milk
Looking forward to cooking together tomorrow!
:) Elise
Friday night we will be airing a test presentation of Cooking with Elise LIVE!
Below is the menu for the evening and the ingredients needed if you intend to cook along! Of course you do! Invite your friends! :)
Tonight's Menu
Chicken Tikka Masala, Fragrant Basmati Rice and Fresh Berries served with a healthy and delicious Fruit Dip
For best results, please marinate the chicken one hour in advance. See information below.
Ingredients
My favorite Indian Chicken with a Curry Sauce
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breast, cut into 1-in pieces
Curry Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 tsp. ground cloves
2 tsp. garam masala, found in most grocery stores. I know that Harris Teeter carries this spice
2-3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream or evaporated skim milk
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
We'll be serving this with Steamed Basmati Rice.
1 c. Basmati rice
2 T. vegetable oil
1 shallot, finely chopped
1 stick cinnamon
1 tsp. ground turmeric
1 tsp. green cardamom pods, crushed or 1 t. ground cardamon
1 lime
Water
Dessert
Combination of berries, like strawberries, blueberries and raspberries
8-oz pkg. good cream cheese, softened
agave syrup
a little milk
Looking forward to cooking together tomorrow!
:) Elise
Tuesday, January 12, 2010
Fan Recipe Requests
Tuscan Pork Chops
This is another family favorite!
¼ c. all-purpose flour
1 tsp. salt
¾ tsp. ground black pepper
4-1 inch pork chops, bone in
1 tbsp. olive oil
4 cloves garlic, minced
1/3 c. balsamic vinegar
1/3 c. low-sodium chicken broth
3 plum tomatoes, seeded and diced
Dredge pork chops in seasoned flour mixture (flour, salt and pepper). Brown pork chops in oil. Remove from pan and add garlic. Stir and add tomatoes and chicken broth and balsamic vinegar. Deglaze the pan getting all the tasty bits from the bottom. Add chops and bake for 45 minutes in a 350 degree oven until tender. Delicious served with Garlic Mashed Potatoes.
Beef Stroganoff
A delicious and economic way to prepare Beef Stroganoff is to use a lean ground beef instead of a cut of beef which has to be sliced, which is also a time saver!
1 lb. lean ground beef
1` onion, chopped
2 cloves of garlic, minced
1 tsp. garlic powder
1 tsp. onion powder
1/4 c. plus 2 tbsp. unbleached all-purpose flour
1 tbsp. Worcestershire sauce
2 c. low-sodium beef broth
Salt and pepper to taste
1/2 tsp. ground allspice (When my son Alex prepares this for us, he likes to add 1/2 tsp. ground allspice which adds a lovely flavor)
3/4 c. sour cream
1 lb. whole wheat egg noodles, cooked
In a family skillet or large saute pan, brown, beef with onions and garlic. Add flour and cook for 2 minutes. Add beef broth and Worcestershire sauce. simmer over med/hi the until sauce thickens. Add sour cream and stir just until combined. Add egg noodles and combine. Enjoy!
This is another family favorite!
¼ c. all-purpose flour
1 tsp. salt
¾ tsp. ground black pepper
4-1 inch pork chops, bone in
1 tbsp. olive oil
4 cloves garlic, minced
1/3 c. balsamic vinegar
1/3 c. low-sodium chicken broth
3 plum tomatoes, seeded and diced
Dredge pork chops in seasoned flour mixture (flour, salt and pepper). Brown pork chops in oil. Remove from pan and add garlic. Stir and add tomatoes and chicken broth and balsamic vinegar. Deglaze the pan getting all the tasty bits from the bottom. Add chops and bake for 45 minutes in a 350 degree oven until tender. Delicious served with Garlic Mashed Potatoes.
Beef Stroganoff
A delicious and economic way to prepare Beef Stroganoff is to use a lean ground beef instead of a cut of beef which has to be sliced, which is also a time saver!
1 lb. lean ground beef
1` onion, chopped
2 cloves of garlic, minced
1 tsp. garlic powder
1 tsp. onion powder
1/4 c. plus 2 tbsp. unbleached all-purpose flour
1 tbsp. Worcestershire sauce
2 c. low-sodium beef broth
Salt and pepper to taste
1/2 tsp. ground allspice (When my son Alex prepares this for us, he likes to add 1/2 tsp. ground allspice which adds a lovely flavor)
3/4 c. sour cream
1 lb. whole wheat egg noodles, cooked
In a family skillet or large saute pan, brown, beef with onions and garlic. Add flour and cook for 2 minutes. Add beef broth and Worcestershire sauce. simmer over med/hi the until sauce thickens. Add sour cream and stir just until combined. Add egg noodles and combine. Enjoy!
Sunday, January 10, 2010
Special Luncheon this Week
Excited about my upcoming luncheon with a very special guest, I've naturally given lots of thought as to what I will prepare! During our last conversation, this person mentioned her fondness for feta cheese. After a little thought, I've decided to serve a Greek Salad with Homemade Greek Salad Dressing, Chicken and Spinach Spanakopita and a sampling dessert tray of Baklava and Kourabiethes, a delightful Greek cookie covered in powdered sugar, traditionally made for celebrations. What could be better served with coffee or tea?
What is the significance of this luncheon...stay tuned to find out!
Here are the recipes, so that you, too, can treat someone special for lunch:
Greek Salad
Combination of Romaine, Green, Red and Bibb lettuce
2 cucumbers, seeded and sliced in ribbons
1 cup crumbled feta cheese
1 cup pitted Kalamata or black olives
3 Roma tomatoes, sliced
1/2 red onion, sliced
Pepperoncini peppers, optional
In a large salad bowl, layer torn lettuces, ribbons of cucumber, feta cheese, olives, tomatoes and red onion. Chill until ready to serve. Dress salad with Greek Dressing and toss when ready to eat.
Greek Salad Dressing
1/4 cup olive oil
3/4 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup and 1 tablespoon red wine vinegar
Juice of one lemon
Handful fresh flat-leaf parsley, chopped
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and lemon juice, and mix vigorously until well blended. Store tightly covered at room temperature.
Chicken and Spinach Spanakopita
4-6 boneless chicken breasts, cut into bite size pieces
Salt and pepper to taste
¼ c. unsalted butter
4 tbsp. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 (10 oz) pkg. frozen spinach, thawed and squeezed dry (You can also use chopped fresh baby spinach).
1 tbsp. finely chopped fresh dill (I used a little less)
3/4 c. dry white wine
½ lb. Crumbles feta cheese
4 Eggs, beaten
12 sheets Phyllo dough
1 stick of butter or butter spray
In a sauté pan, heat oil over medium heat. Add chicken, onion and garlic cook about 5 minutes until golden. Add the spinach and dill. Cook stirring almost constantly until all the moisture evaporates, about 2 minutes. Add ¾ c. white wine. Cook down a bit. Transfer to a bowl and let cool slightly. Now you can add the feta cheese and eggs, one at a time, stirring in between each addition. Add a little more salt and pepper if necessary.
Preheat your oven to 350* degrees. Stack phyllo dough on your surface, covering with a towel to keep from drying out, because thhey can really dry out quickly.
Brush a 9 x 13-inch baking pan with melted butter or spray. Place one sheet of phyllo in pan and brush again. Repeat with 4 more sheets of Phyllo dough. Spread 1/3 of the chicken and spinach filling on top. Place five more sheets of Phyllo dough, brushing each with melted butter. Repeat until all of the mixture is used and top with five more layers of Phyllo, again brushing with butter in between. Top with final phyllo sheet, tucking the top phyllo layers into the dish and under bottom layers. Spray the top of phyllo sheet.
Bake until golden brown, 50-60 minutes. Remove from oven and let stand for 10 minutes before cutting into.
Baklava
1 (16 ounce) pkg. phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a glass 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll Phyllo dough. Cut whole stack in half to fit pan. Cover Phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Kourabiethes: Greek Celebration Cookies
Mrs. Poulos, our dentist’s mother, taught us a recipe similar to this one in our kitchen in Asheville. The boys and I were studying Greece and preparing food to be shared at an International Night with other local homeschooling families.
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/4 cup confectioners' sugar
1 egg yolk
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds, optional
Confectioners' sugar for decoration
Sift flour with baking powder. Set aside.
Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds, optional.
Blend in flour, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
Preheat oven to 325 degrees.
Shape level tablespoonfuls of dough and roll into balls. Place 1 inch apart on ungreased cookie sheet. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.
What is the significance of this luncheon...stay tuned to find out!
Here are the recipes, so that you, too, can treat someone special for lunch:
Greek Salad
Combination of Romaine, Green, Red and Bibb lettuce
2 cucumbers, seeded and sliced in ribbons
1 cup crumbled feta cheese
1 cup pitted Kalamata or black olives
3 Roma tomatoes, sliced
1/2 red onion, sliced
Pepperoncini peppers, optional
In a large salad bowl, layer torn lettuces, ribbons of cucumber, feta cheese, olives, tomatoes and red onion. Chill until ready to serve. Dress salad with Greek Dressing and toss when ready to eat.
Greek Salad Dressing
1/4 cup olive oil
3/4 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup and 1 tablespoon red wine vinegar
Juice of one lemon
Handful fresh flat-leaf parsley, chopped
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and lemon juice, and mix vigorously until well blended. Store tightly covered at room temperature.
Chicken and Spinach Spanakopita
4-6 boneless chicken breasts, cut into bite size pieces
Salt and pepper to taste
¼ c. unsalted butter
4 tbsp. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 (10 oz) pkg. frozen spinach, thawed and squeezed dry (You can also use chopped fresh baby spinach).
1 tbsp. finely chopped fresh dill (I used a little less)
3/4 c. dry white wine
½ lb. Crumbles feta cheese
4 Eggs, beaten
12 sheets Phyllo dough
1 stick of butter or butter spray
In a sauté pan, heat oil over medium heat. Add chicken, onion and garlic cook about 5 minutes until golden. Add the spinach and dill. Cook stirring almost constantly until all the moisture evaporates, about 2 minutes. Add ¾ c. white wine. Cook down a bit. Transfer to a bowl and let cool slightly. Now you can add the feta cheese and eggs, one at a time, stirring in between each addition. Add a little more salt and pepper if necessary.
Preheat your oven to 350* degrees. Stack phyllo dough on your surface, covering with a towel to keep from drying out, because thhey can really dry out quickly.
Brush a 9 x 13-inch baking pan with melted butter or spray. Place one sheet of phyllo in pan and brush again. Repeat with 4 more sheets of Phyllo dough. Spread 1/3 of the chicken and spinach filling on top. Place five more sheets of Phyllo dough, brushing each with melted butter. Repeat until all of the mixture is used and top with five more layers of Phyllo, again brushing with butter in between. Top with final phyllo sheet, tucking the top phyllo layers into the dish and under bottom layers. Spray the top of phyllo sheet.
Bake until golden brown, 50-60 minutes. Remove from oven and let stand for 10 minutes before cutting into.
Baklava
1 (16 ounce) pkg. phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a glass 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll Phyllo dough. Cut whole stack in half to fit pan. Cover Phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Kourabiethes: Greek Celebration Cookies
Mrs. Poulos, our dentist’s mother, taught us a recipe similar to this one in our kitchen in Asheville. The boys and I were studying Greece and preparing food to be shared at an International Night with other local homeschooling families.
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/4 cup confectioners' sugar
1 egg yolk
2 tablespoons brandy
1/2 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds, optional
Confectioners' sugar for decoration
Sift flour with baking powder. Set aside.
Cream butter and gradually add sugar and beat until fluffy. Add egg yolk, brandy and vanilla. Beat again until very light. Stir in almonds, optional.
Blend in flour, mix to form a soft, smooth dough. Chill 30 minutes or until it can be handled easily.
Preheat oven to 325 degrees.
Shape level tablespoonfuls of dough and roll into balls. Place 1 inch apart on ungreased cookie sheet. Bake for 25-30 minutes or until light...do not brown. Cool on rack. Dust generously with confectioners' sugar.
Saturday, January 9, 2010
Attack Game in Session: What Will I Make for Lunch?
The sounds of friends fill our home. Today, another game of Attack is in session. Like Risk and Monopoly, all players will be here all day and perhaps night! :) What will I make for lunch? Well, how about Chicken Salad Sandwiches, Potato and Egg Salad and My Favorite Brownies. Here are the recipes:
My Mother’s Chicken Salad Sandwiches
I have fond memories of helping my mother make these sandwiches. This is probably my favorite party sandwich. When growing up, my Mom would make this for every party. She’d fill small, soft rolls with the Chicken Salad and sprinkle Paprika over the tops. I often helped her make these sandwiches.
In a large pan, bring to a boil:
4 boneless chicken breasts
1 onion, quartered
4 celery stalks
Boil until chicken is cooked through approximately 10-15 minutes. allow chicken to cool.
Use a food processor or cut by hand. My mom cuts her chicken up very fine, making these sandwiches delicious! I use my food processor.
Add enough mayonnaise to make chicken salad consistency. Add salt and pepper, garlic power and onion powder. I like to add about 1/4 c. of sweet relish.
Mix well. Fill rolls just before serving. Refrigerate left overs, if you have any! :)
Potato Egg Salad
8 russet potatoes, peeled and cubed
8 eggs
1 yellow onion, chopped
1 c. or more of mayonnaise
Garlic Powder, to taste
Onion Powder, to taste
Salt and Pepper, to taste
4 tbsp. white vinegar
1 to 2 tbsp. yellow mustard
Handful of fresh parsley, chopped or 1 T. dried parsley
Boil potatoes until just tender. In a small saucepan, cover eggs with water; bring to a boil and immediately turn off the heat and cover with a lid. Let sit for at least 5 minutes. Remove cover and run cold water over eggs for a minute. LET COOL IN WATER.
Peel eggs, chop and add all ingredients together. Refrigerate and allow flavors to marry. Serve cold or room temperature.
My Best Brownies
Grease an 8-inch baking pan. Preheat oven to 350 degrees. You can also double the recipe for a 9x13-inch pan.
½ c. butter
1 c. sugar
2 eggs
1 tsp. pure vanilla extract
1/3 c. unsweetened cocoa powder
½ c. all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
Melt butter in microwave. Stir in sugar, eggs and vanilla.
Tip: Temper eggs by adding a little at time until mixture comes up to temperature. You don’t want to make scrambled eggs!
Beat in remaining ingredients. Pour into greased pan and bake in a 350* degree oven for 25-30 minutes. Do not overcook. Check by inserting a toothpick in the center. If it comes out with just a few crumbs, but not wet, its done!
My Mother’s Chicken Salad Sandwiches
I have fond memories of helping my mother make these sandwiches. This is probably my favorite party sandwich. When growing up, my Mom would make this for every party. She’d fill small, soft rolls with the Chicken Salad and sprinkle Paprika over the tops. I often helped her make these sandwiches.
In a large pan, bring to a boil:
4 boneless chicken breasts
1 onion, quartered
4 celery stalks
Boil until chicken is cooked through approximately 10-15 minutes. allow chicken to cool.
Use a food processor or cut by hand. My mom cuts her chicken up very fine, making these sandwiches delicious! I use my food processor.
Add enough mayonnaise to make chicken salad consistency. Add salt and pepper, garlic power and onion powder. I like to add about 1/4 c. of sweet relish.
Mix well. Fill rolls just before serving. Refrigerate left overs, if you have any! :)
Potato Egg Salad
8 russet potatoes, peeled and cubed
8 eggs
1 yellow onion, chopped
1 c. or more of mayonnaise
Garlic Powder, to taste
Onion Powder, to taste
Salt and Pepper, to taste
4 tbsp. white vinegar
1 to 2 tbsp. yellow mustard
Handful of fresh parsley, chopped or 1 T. dried parsley
Boil potatoes until just tender. In a small saucepan, cover eggs with water; bring to a boil and immediately turn off the heat and cover with a lid. Let sit for at least 5 minutes. Remove cover and run cold water over eggs for a minute. LET COOL IN WATER.
Peel eggs, chop and add all ingredients together. Refrigerate and allow flavors to marry. Serve cold or room temperature.
My Best Brownies
Grease an 8-inch baking pan. Preheat oven to 350 degrees. You can also double the recipe for a 9x13-inch pan.
½ c. butter
1 c. sugar
2 eggs
1 tsp. pure vanilla extract
1/3 c. unsweetened cocoa powder
½ c. all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
Melt butter in microwave. Stir in sugar, eggs and vanilla.
Tip: Temper eggs by adding a little at time until mixture comes up to temperature. You don’t want to make scrambled eggs!
Beat in remaining ingredients. Pour into greased pan and bake in a 350* degree oven for 25-30 minutes. Do not overcook. Check by inserting a toothpick in the center. If it comes out with just a few crumbs, but not wet, its done!
Tuesday, January 5, 2010
Company's Coming: What's for Dinner?
Friends are coming for dinner. I thought it'd be fun to take a trip to Louisiana. We'll be having Crusty French Bread, Louisiana Red Beans and Rice, Tossed Salad with Currants and Sunflower Seeds and Bread Pudding with a Caramel Sauce.
Crusty French Bread
2 envelopes rapid rise yeast
2 tbsp. granulated sugar
2.5 c. warm water (100 to 110*)
1 tbsp. salt
1 tbsp. butter, at room temperature
6.5 to 7 c. unbleached all-purpose flour
Cornmeal
1 egg white
1 tbsp. water
Combine yeast, sugar and water. Let stand 5 minutes or until yeast has proofed.
Stir together yeast mixture, salt and butter in a large bowl. Gradually add enough flour to be able to knead the dough. Knead for a few minutes until soft dough forms. Place in a greased bowl and cover with cloth towel. Let rise in a warm, draft-free place until doubled in bulk.
Gently knead for a minute. Divide dough in two. Roll out into a 15 x 10-inch rectangle. Roll up dough, starting at the long end, pressing firmly to eliminate air pockets. Pinch ends to seal; turn under.
Place dough, seams side down, on a greased baking sheet lightly sprinkled with cornmeal. Repeat with the remaining dough.
Cover and let rise in a warm place, free from drafts, until doubled again. Make several cuts, about 2 inches apart, on top of each loaf with a sharp knife.
Combine egg and water; brush over loaves. Bake in a 400* oven for 25 minutes or until golden.
Louisiana Red Beans and Rice
1 lb. dry red kidney beans
4 links Andouille sausage, sliced
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves, garlic, minced
2 stalks celery, chopped
Handful of fresh flat leaf parsley, chopped
1 Bay leaf (fresh or dry)
Salt and pepper to taste
2 tsp. creole spice like Emeril's Bayou spice, McCormick's Cajun Bayou spice or Old Bay spice
1 tsp. cayenne pepper
2 tsp. cumin, optional
Put beans in a pot of water and rinse well. Remove any beans that float to the top. Drain water. Place beans in Dutch oven. Cover beans with about 8-9 cups of water. Bring to a boil and turn off heat. Cover and let sit for two hours. You can also let the beans sit in water overnight.
Heat olive oil in a skillet and saute sausage. Add celery, onion, garlic, and parsley. Cook 5 minutes and drain the fat and add to the pot of beans. Add bay leaf and spices. Boil gently; simmer for 2 hours or until beans have softened and mixture becomes thick. If mixture becomes too thick, add a little boiled water to them.
Serve over cooked Basmati or brown rice. Great with crusty bread! This dish is always better the next day. It thickens up nicely. Great make ahead recipe!
Green Salad with Currants, Sunflower Seeds with Balsamic and Olive Oil
My friend Lori made a version of this salad for us and I have been making it ever since!
Dressing:
I don't measure, I just put approximately equal amounts of vinegar and oil and add 1 T. of honey or so. Shake well.
Salad
Spinach leaves
Green and Red Leaf Lettuce
Currants
Sunflower seeds
Fresh parsley and dill, rough chopped
Blueberries or sliced strawberries (optional)
Crumbled feta cheese (optional)
The Best Bread Pudding Ever with Caramel Sauce
8 c. cubed day-old bread (dry bread soaks up the moisture better)
9 eggs
2 ¼ c. milk
1 ¾ c. heavy cream
1 c. granulated sugar
¾ c. butter, melted
3 tsp. good vanilla extract
1 ½ tsp. ground cinnamon
Caramel Sauce
1 c. granulated sugar
¼ c. water
1 tbsp. lemon juice
2 tbsp. butter
1 c. heavy cream
Place bread cubes in a greased 13-in by 9-in baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, and cinnamon. Pour evenly over bread.
Bake, uncovered, at 350 degrees for 40-45 minutes or until knife inserted in comes out clean. Let stand before cutting into.
Meanwhile, make the Caramel Sauce: It's very important to use a saucepan that will hold the sauce. Once the cream is added to the beautiful amber-colored sugar syrup, it will bubbly violently and could come over the pan if your saucepan is not large enough!
In a saucepan, bring the sugar, water and lemon juice to a boil. Reduce the heat to medium; cook until sugar is dissolved and the mixture turns a lovely amber color. Stir in remaining butter until melted. Add cream. Remove from heat. Serve with the bread pudding.
Crusty French Bread
2 envelopes rapid rise yeast
2 tbsp. granulated sugar
2.5 c. warm water (100 to 110*)
1 tbsp. salt
1 tbsp. butter, at room temperature
6.5 to 7 c. unbleached all-purpose flour
Cornmeal
1 egg white
1 tbsp. water
Combine yeast, sugar and water. Let stand 5 minutes or until yeast has proofed.
Stir together yeast mixture, salt and butter in a large bowl. Gradually add enough flour to be able to knead the dough. Knead for a few minutes until soft dough forms. Place in a greased bowl and cover with cloth towel. Let rise in a warm, draft-free place until doubled in bulk.
Gently knead for a minute. Divide dough in two. Roll out into a 15 x 10-inch rectangle. Roll up dough, starting at the long end, pressing firmly to eliminate air pockets. Pinch ends to seal; turn under.
Place dough, seams side down, on a greased baking sheet lightly sprinkled with cornmeal. Repeat with the remaining dough.
Cover and let rise in a warm place, free from drafts, until doubled again. Make several cuts, about 2 inches apart, on top of each loaf with a sharp knife.
Combine egg and water; brush over loaves. Bake in a 400* oven for 25 minutes or until golden.
Louisiana Red Beans and Rice
1 lb. dry red kidney beans
4 links Andouille sausage, sliced
2 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves, garlic, minced
2 stalks celery, chopped
Handful of fresh flat leaf parsley, chopped
1 Bay leaf (fresh or dry)
Salt and pepper to taste
2 tsp. creole spice like Emeril's Bayou spice, McCormick's Cajun Bayou spice or Old Bay spice
1 tsp. cayenne pepper
2 tsp. cumin, optional
Put beans in a pot of water and rinse well. Remove any beans that float to the top. Drain water. Place beans in Dutch oven. Cover beans with about 8-9 cups of water. Bring to a boil and turn off heat. Cover and let sit for two hours. You can also let the beans sit in water overnight.
Heat olive oil in a skillet and saute sausage. Add celery, onion, garlic, and parsley. Cook 5 minutes and drain the fat and add to the pot of beans. Add bay leaf and spices. Boil gently; simmer for 2 hours or until beans have softened and mixture becomes thick. If mixture becomes too thick, add a little boiled water to them.
Serve over cooked Basmati or brown rice. Great with crusty bread! This dish is always better the next day. It thickens up nicely. Great make ahead recipe!
Green Salad with Currants, Sunflower Seeds with Balsamic and Olive Oil
My friend Lori made a version of this salad for us and I have been making it ever since!
Dressing:
I don't measure, I just put approximately equal amounts of vinegar and oil and add 1 T. of honey or so. Shake well.
Salad
Spinach leaves
Green and Red Leaf Lettuce
Currants
Sunflower seeds
Fresh parsley and dill, rough chopped
Blueberries or sliced strawberries (optional)
Crumbled feta cheese (optional)
The Best Bread Pudding Ever with Caramel Sauce
8 c. cubed day-old bread (dry bread soaks up the moisture better)
9 eggs
2 ¼ c. milk
1 ¾ c. heavy cream
1 c. granulated sugar
¾ c. butter, melted
3 tsp. good vanilla extract
1 ½ tsp. ground cinnamon
Caramel Sauce
1 c. granulated sugar
¼ c. water
1 tbsp. lemon juice
2 tbsp. butter
1 c. heavy cream
Place bread cubes in a greased 13-in by 9-in baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, and cinnamon. Pour evenly over bread.
Bake, uncovered, at 350 degrees for 40-45 minutes or until knife inserted in comes out clean. Let stand before cutting into.
Meanwhile, make the Caramel Sauce: It's very important to use a saucepan that will hold the sauce. Once the cream is added to the beautiful amber-colored sugar syrup, it will bubbly violently and could come over the pan if your saucepan is not large enough!
In a saucepan, bring the sugar, water and lemon juice to a boil. Reduce the heat to medium; cook until sugar is dissolved and the mixture turns a lovely amber color. Stir in remaining butter until melted. Add cream. Remove from heat. Serve with the bread pudding.
Saturday, January 2, 2010
One Technique: Many Options
It's the New Year and you're naturally looking for different recipes to spice up your repertoire! The easiest way to make healthy changes in your weekly menu is by learning the technique of sauteing and deglazing. With one technique, you can create dozens of different combinations that you're family will enjoy all year!
By browning your protein (meat, chicken, pork, etc) in a small amount of olive oil and maybe a little butter, over fairly high heat you create a flavor fest on the bottom of your pan. Once the protein of choice has been browned (not cooked through) set aside. Add your liquid of choice (stock, wine, balsamic vinegar, etc) to get all of the yummy bits left in the bottom of the pan. Return the protein back to the pan, cover and simmer until cooked through and tender, usually 20 minutes for boneless ,but longer for bone-in pieces of protein. This deglazing process adds tremendous flavor and your options are limited only by your imagination! Below are just three examples of this technique, each completely different in taste and appearance:
Chicken Piccatta
One of my husband's favorite fuss-free fares, Chicken Piccatta, is both flavorful and fast! Chicken coated in a little seaoned flour is sauteed in a little butter and olive oil. Chicken broth and lemon juice are used to deglaze the pan. This recipe calls for flour, which will thicken your sauce in the end, but it can be omitted if your are looking for a gluten-free recipe.
4 boneless chicken breasts
1 egg
3 tbsp. fresh lemon juice
¼ c. all-purpose flour
Zest of one lemon, optional
½ tsp. garlic powder
1 c. low-sodium chicken broth
¼ c. butter
1 tsp. extra virgin olive oil
2 tbsp. drained capers, optional
Beat egg and 1 tbsp. lemon juice together. Combine flour and garlic powder in another bowl. Dip chicken in egg mixture and then in flour mixture. In a large skillet melt butter and oil. Brown the chicken well on both sides. Resist turning the chicken over until it is golden brown. Once the chicken has browned on both sides, the pour chicken broth, remaining lemon juice and zest over the chicken. Bring to a simmer. Cover the pan and simmer on low for 20 minutes. You may also add a few capers if you like. Wonderful served with rice and a vegetable or salad. Enjoy!
Chicken Marsala
1/2 cup all-purpose flour
2 tsp. garlic powder
½ tsp. salt
3 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
2 tablespoon good olive oil
4 tablespoons butter
3 cups sliced mushrooms
3/4 cup good Marsala wine
1 cup low-sodium chicken stock
Salt and freshly ground black pepper
In a shallow bowl or plate, combine the flour, garlic powder and salt; stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
I like to serve this Rosemary Red Potatoes
Tuscan Pork Chops
Chicken stock and balsamic vinegar are used to create another family favorite, Tuscan Pork Chops! If using a store-bought chicken stock, it is important to choose one low in sodium.
¼ c. all-purpose flour
1 tsp. salt
¾ tsp. ground black pepper
4-1 inch pork chops, bone in
1 tbsp. olive oil
4 cloves garlic, minced
1/3 c. balsamic vinegar
1/3 c. low-sodium chicken broth
3 plum tomatoes, seeded and diced
Dredge pork chops in seasoned flour mixture (flour, salt and pepper). Brown pork chops in oil. Remove from pan and add garlic. Stir and add tomatoes and chicken broth and balsamic vinegar. Deglaze the pan getting all the tasty bits from the bottom. Add chops and bake for 45 minutes in the oven until tender. Delicious served with Garlic Mashed Potatoes.
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