Saturday, October 29, 2011
Cinnamon Orange Pancakes
Cinnamon Orange Pancakes
Amy (amylz)
(This recipe yields 6 servings)
1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup low-fat milk
3/4 cup fresh orange juice
1 large egg or egg substitute equivalent
2 Tablespoons Wheat germ
1 and 1/2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon orange zest or finely grated peel
1 teaspoon cinnamon
2 pinches of salt
cooking spray
In a large mixing bowl, sift together the two flours with the wheat germ, sugar, baking powder, cinnamon and salt. In a separate medium bowl, beat the egg slightly. Add milk, orange juice and orange zest and mix well. Add wet ingredients to dry ingredients and stir until just mixed and moistened. Prepare a griddle or large skillet at medium-high heat with a coating of cooking spray. Dollop batter onto hot surface in 1/4 cup amounts to make individual pancakes. Cook until bubbles begin to appear in the center of pancake. Flip and cook other side until golden brown
Haricots Verts With Lemon Brown Butter
Haricots Verts With Lemon Brown Butter
Sara Moulton, posted by Michelle (MMmom)
1 pound haricots verts or other thin green beans, trimmed
Kosher salt
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
Freshly ground black pepper
Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a colander. Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remove pan from heat. Add beans, toss well, and season with salt and pepper.
Creamy Spaghetti and Beans
Creamy Spaghetti and Beans
Ingredients
5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped
Directions
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
Recipe by Rachel Ray.
Ingredients
5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped
Directions
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
Recipe by Rachel Ray.
Basmati Rice with Vegetables
Basmati Rice with Vegetables
(from Best Indian Cookbook, posted by Lisa- averyhappymama)
Serve with chicken, lamb, or fish.
1 3/4 c basmati rice
3 Tbls vegetable oil
1 chopped onion
2 crushed cloves garlic
3 c water or vegetable stock
2/3 c corn kernels
1 bell pepper
1 large grated carrot
Wash rice in a strainer, soak in cold water for 20 minutes, then drain very thoroughly.
Heat the oil in a large pan and fry the onion for a few minutes over a medium heat until it starts to soften.
Add the rice to the pan and fry for about 10 minutes, stirring constantly to prevent rice from sticking. Stir in crushed garlic.
VERSION 1: Put mixture in rice cooker with water or stock, add vegetables, and steam until ready.
VERSION 2: Pour in the water or stock and stir well. Bring to a boil, lower heat, cover and simmer for 10 minutes. Sprinkle the corn over the rice, spread the bell pepper and sprinkle over all the grated carrot. Cover tightly and steam until tender.
Baking Powder Biscuits
Baking Powder Biscuits
Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons butter
3/4 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a bowl mix the flour, baking powder and salt. Add the butter and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted butter. Place biscuits on an ungreased baking sheet.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
Recipe is from allrecipes.com
Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
5 tablespoons butter
3/4 cup milk
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a bowl mix the flour, baking powder and salt. Add the butter and mix until in little pieces. Add milk a little at a time and mix until it forms a ball.
Roll out on floured board to 1/4 inch to 1/2 inch thick. Cut out in desired size and dip in melted butter. Place biscuits on an ungreased baking sheet.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes.
Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.
Recipe is from allrecipes.com
Chicken Alfredo Biscuit Casserole
Chicken Alfredo Biscuit Casserole
via pillsbury.com-4kowboys
INGREDIENTS:
1 tablespoon butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz) Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
DIRECTIONS:
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until biscuits are golden brown.
*kowboys notes: I used fresh steamed broccoli instead of frozen. I used fat free evaporated milk. I used a 13x9 pan and used 2 cans of biscuits. I cut the biscuits into fours and spread them all over the top of the casserole and baked it that way. I also subbed canned chicken instead of chicken breasts, cooked, since I didn't have any.
via pillsbury.com-4kowboys
INGREDIENTS:
1 tablespoon butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz) Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
DIRECTIONS:
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until biscuits are golden brown.
*kowboys notes: I used fresh steamed broccoli instead of frozen. I used fat free evaporated milk. I used a 13x9 pan and used 2 cans of biscuits. I cut the biscuits into fours and spread them all over the top of the casserole and baked it that way. I also subbed canned chicken instead of chicken breasts, cooked, since I didn't have any.
Chicken Vesuvio
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts, thawed
2 tablespoons unsalted butter
Preheat the oven to 450 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
Carefully add the garlic and onions to the same pot and cook until softened. Add the potatoes and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot, nestling them on top of the potatoes. Bring to a boil over medium-high heat.
Once you reach a boil, cover the pot and bake in the oven until the chicken is cooked through, about 20-25 minutes. Remove the pot from the oven and transfer the chicken to a platter. Arrange the potatoes around chicken.
Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Add the artichokes to the chicken and potatoes, pour the sauce over the dish and serve.
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