Monday, January 26, 2015

Chocolate chip cookie bars

With half the fat, at least!

1 cup sugar
2 T molasses
1/4 cup butter
3/4 cup applesauce
2 eggs
1 t vanilla
3 c quick oats
1 c flour
1 t baking soda
1/2 t salt
2 c Choc chips

I think.
I didn't measure.

Cook in 12x12 for 25 minutes at 350.

Feeling southern tonight?

Yes, yes I am. Sometimes my southern roots come out with strong cravings. Tonight- southern flavored chicken, spoonbread and blackyeyed peas... And Brussels sprouts (although a southerner would have added bacon fat and butter).

Garlic roasted Chicken-
4 cloves garlic, finely mince
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth
  1. Heat oven to 425°.
  2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
  3. Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
  4. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.
  5. Bake for 40 to 50 minutes, or until juices run clear.

Spoon Bread-

  • 2 cups milk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 eggs, separated

Preparation

Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.

Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.

Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.


Brussels sprouts were sliced in half and baked with the chicken and spoonbread. I used olive oil and salt and pepper. Not very southern...

Wednesday, January 7, 2015

Chicken and mushrooms

INGREDIENTS

  • 4-5 bone-in, skin-on chicken thighs 
  • Kosher salt and freshly ground black pepper, to taste 
  • 1 tablespoons unsalted butter, diced 
  • 2 cloves garlic, minced 
  • 4 ounces cremini mushrooms, halved 
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried thyme 
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon dried basil 
  • 1/8 cup heavy cream  (or I used some skim milk and sour cream)
  • 1/8 cup grated Parmesan 
  • 1 teaspoon whole grain mustard 

INSTRUCTIONS

  • Preheat oven to 400 degrees F. 
  • Season chicken thighs with salt and pepper, to taste.
  • Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. 
  • Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet. 
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan. 
  • Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. 
  • Serve chicken immediately, topped with mushroom mixture.

Sunday, November 16, 2014

Pasta alla carbonara

6 pieces of bacon
1 small onion
Garlic
Zucchini 
Peas
Shrimp
Pasta
4 eggs
Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and zucchini and cook 1 minute more. Add shrimp and toss in peas. 

Return drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 

In a small bowl, beat eggs with pepper and 1/2 c Parmesan cheese. Add to pasta, tossing constantly with tongs or large fork until eggs are barely set. 

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


Sunday, November 2, 2014

Beef stew

Beef stew that was perfectly well done and eaten 2 hours later (but could've been earlier!)






Directions

Add 1/4 cup flour, 1t garlic and onion powder and 1/2 t of pepper to a ziplock bag. Add beef and shake. Remove excess flour off meat.

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.



Monday, October 27, 2014

Pork & apples and cabbage

Cabbage
:
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions (25 min)

1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

2. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. 

3. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. 

Season, to taste, and serve warm.


Pork and apples
:

3/8 teaspoon salt 
1/4 teaspoon ground coriander 
1/4 teaspoon black pepper 
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces 
Cooking spray 
2 tablespoons butter 
2 cups thinly sliced unpeeled Gala apple 
1/3 cup thinly sliced shallots 
1/8 teaspoon salt 
1/4 cup apple cider 
1 teaspoon fresh thyme leaves

Preparation Total: 20 Minutes

1. Heat a large cast-iron skillet over medium-high heat. 

2. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. 

3. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

4. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. 

5. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. 

Serve apple mixture with the pork.


Poached eggs over potatoes

Chop onion, potatoes, sweet potatoes and sauté in little oil, garlic, salt and pepper. Sprinkle sage on top.

Once potatoes are almost done, boil pot of water. Add eggs one at a time, and cook for 3 minutes. Remove with slotted spoon.

Serve.

Thursday, October 23, 2014

Curry

  • 1 1/2 teaspoons
     curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 or 2 mixed bell peppers
  • 1 cup light coconut milk
  • lime 

Preparation

  1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. 
  3. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. 
  4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. 
  5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 
  6. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture. 
  7. Cut chicken across grain into thin slices. 

Recipe Time

Total: 23 Minutes 

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)


Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 5.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 515mg
  • Calcium: 20mg
http://www.myrecipes.com/recipe/curried-chicken-saute-50400000107423/