Amanda Potter, Epicurious
This has a lovely sweetness to it. Even though it has the same basic elements, it's very different from regular sheperd's pie.
1 1/2 lbs. sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
1 lb. butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups) (or a 1-lb. package of frozen, thawed)
1 medium russet potato, peeled, cut into 2-inch pieces
2 T butter
2 T maple syrup
1 1/2 lbs. sweet Italian sausage, casings removed
2 C chopped onions
1 T minced garlic
3/4 C frozen peas
3/4 C frozen corn
1/3 C whipping cream
1 large egg, lightly beaten
1 1/2 t curry powder
1/2 t ground coriander
6 drops hot pepper sauce
Cook sweet potatoes, squash, and russet potato in boiling water until tender, about 25 minutes. Drain. Return all potatoes and squash to saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 T of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander, and hot sauce.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. Bake until heated through and potatoes begin to brown around edges, about 45 minutes. Let stand 5 minutes before serving.
August 18, 2008
Chicken Pot Pie
Delicious. Freezes well before baking. One-dish meal or serve with a green salad.
King Arthur pie pastry
4 T butter
4 T flour
2 t salt
1/4 t pepper
1/4 t thyme
1 C chicken broth
1 C milk
4 C cooked cubed chicken
1 potato, chopped
3 carrots, sliced
1 onion, chopped
Prepare pie pastry and chill. Cube and cook chicken.
Melt butter in saucepan. Add flour, salt, pepper, thyme. Stir until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Stir in chicken and vegetables.
Pour mixture into pastry-lined pan. Place pastry on top and seal. Brush with an egg white wash. Bake at 350 until golden brown.
King Arthur pie pastry
4 T butter
4 T flour
2 t salt
1/4 t pepper
1/4 t thyme
1 C chicken broth
1 C milk
4 C cooked cubed chicken
1 potato, chopped
3 carrots, sliced
1 onion, chopped
Prepare pie pastry and chill. Cube and cook chicken.
Melt butter in saucepan. Add flour, salt, pepper, thyme. Stir until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Stir in chicken and vegetables.
Pour mixture into pastry-lined pan. Place pastry on top and seal. Brush with an egg white wash. Bake at 350 until golden brown.
Chicken Paprika
(Updated 2/17/16) Sunday nights when I was a kid we went to my Grandma Mary's house for dinner. She made lots of old-fashioned, hearty suppers using lots of meat and butter. One thing I remember her making that I really liked was Chicken Paprika. This is my slightly adapted version from hers that called for a whole chicken.1 onion, chopped
1/4 C butter
2 t salt (or less)
1 T paprika
1 t ground pepper
1 - 1 1/2 lbs. chicken breasts, cut into 1/4-in.-thick pieces
~2 C chicken broth
1/2 pint sour cream
Cook onion and chicken in butter. Mix in seasonings. Add chicken broth. Stir in sour cream and heat. Serve over egg noodles.
Coconut Chicken
from Anne
Makes a nice warm meal served with basmati rice and peas or other cooked vegetables.
boneless chicken breasts
1/2 C lemon juice
1/3 C Worcestershire sauce
2 1/2 T water
1/2 t salt
1/2 C butter, melted
1/2 C dry bread crumbs
1/2 C shredded coconut
Combine lemon juice, Worcestershire, water, and salt; marinate chicken in it for an hour.
Coat chicken in melted butter, then in a combination of bread crumbs and coconut. Bake at 350 until tender in a shallow pan. Garnish with chopped macadamia nuts, parsley, or lemon if desired.
Makes a nice warm meal served with basmati rice and peas or other cooked vegetables.
 |
| Dipping station |
1/2 C lemon juice
1/3 C Worcestershire sauce
2 1/2 T water
1/2 t salt
1/2 C butter, melted
1/2 C dry bread crumbs
1/2 C shredded coconut
Combine lemon juice, Worcestershire, water, and salt; marinate chicken in it for an hour.
Coat chicken in melted butter, then in a combination of bread crumbs and coconut. Bake at 350 until tender in a shallow pan. Garnish with chopped macadamia nuts, parsley, or lemon if desired.
Tomato and Mozzarella Tart
from Alducci's Italian Market
Pastry
1 3/4 C flour
1/2 t salt
1 T sugar
12 T cold butter, cut into pieces
4 T ice water
Filling
1/3 C dijon mustard
1 lb. fresh mozzarella, thinly sliced
tomatoes-- enough to slice and cover tart
2 T olive oil
1 T chopped garlic
1 t dried oregano
s & p
Combine flour, salt, and sugar in a food processor. Add butter and combine until coarse crumb consistency. Add water; form a ball.
Roll out into a 10-in. circle, or press into a tart pan. Preheat oven to 400. Brush mustard over pastry. Top with cheese. Layer with tomatoes. Sprinkle evenly with garlic and oregano. Season with s & p and drizzle with olive oil. Bake 40 minutes or less.
Popovers
Mom
1 C flour
2 eggs
1 T oil
1 C milk
Combine all ingredients and beat until smooth. Fill muffin cups 3/4 full. Bake at 450 for 30 minutes-- do not open oven while baking.
1 C flour
2 eggs
1 T oil
1 C milk
Combine all ingredients and beat until smooth. Fill muffin cups 3/4 full. Bake at 450 for 30 minutes-- do not open oven while baking.
Cornbread
Mom
3/4 C sugar
1/4 C (+) cornmeal
1 3/4 C flour
2 1/4 t baking powder
1/2 t baking soda
1/2 t salt
1 egg
1 C milk
1/4 C oil
Stir together all ingredients. Bake at 350 for 20 - 25 minutes (or less if making in muffin tin), until toothpick inserted in center comes out clean.
Biscuits
Mom
For chicken and biscuits or strawberry shortcake, and nice to have in the freezer to go with any good hearty stew.
6 C flour
1/2 C sugar, heaping
1/4 C baking powder
1/2 t salt
1 C butter
2 C cold milk
Preheat oven to 400. Measure dry ingredients into a large bowl. Blend in butter with pastry blender until it looks like cornmeal. Add milk until dough holds together. Knead dough 15 times-- no more. Roll out to 1 inch thick. Cut with round 2 1/2-in. cutter (or a drinking glass). Bake on ungreased cookie sheet 15 minutes.
For chicken and biscuits or strawberry shortcake, and nice to have in the freezer to go with any good hearty stew.
6 C flour
1/2 C sugar, heaping
1/4 C baking powder
1/2 t salt
1 C butter
2 C cold milk
Preheat oven to 400. Measure dry ingredients into a large bowl. Blend in butter with pastry blender until it looks like cornmeal. Add milk until dough holds together. Knead dough 15 times-- no more. Roll out to 1 inch thick. Cut with round 2 1/2-in. cutter (or a drinking glass). Bake on ungreased cookie sheet 15 minutes.
Chocolate-Chip Muffins
Super-fast to make, delicious with a cup of tea, who wouldn't love these? I've had a soft spot for them ever since my mom brought home the recipe from her coworker when I was a teenager. They're nice rewarmed in the microwave for a few seconds if you manage to not eat them all when they are fresh out of the oven. 
from my mom
2 C flour
2 t baking powder
2/3 C brown sugar
3/4 C milk
1 egg
1/4 C oil
1/2 t vanilla
1 C chocolate chips
Combine dry ingredients with chips. Set aside.
Mix liquid ingredients. Add all at once to dry. Stir until moistened.
Fill muffin cups 2/3 full. Bake at 375 for 15 - 20 minutes.
Moroccan Vegetable Stew
from Phil
Serve over cous cous with crusty bread and butter on the side.
2 T olive oil
2 medium onions, chopped
1 1/2 C vegetable broth
1 t ground cumin
3/4 t chili powder
1/2 t ground cardamom
1/2 t cinnamon
1/2 t nutmeg
pinch ground cloves
1 small butternut squash (1 1/2 lbs.), cut into 1/2-in. cubes
1 large potato, cut into 3/4-in. pieces
3 medium carrots, sliced into 1/4-in. slices
1/4 C raisins
5 cloves garlic, rinsed
1 15-oz. can chick peas
1/3 C halved, pitted kalamata or nicoise olives
1 t salt
1/4 t pepper
1/4 C chopped fresh parsley or cilantro
3 T fresh lemon juice
several drops hot red pepper sauce
Heat oil in large Dutch oven; add onions. Cook 2 - 3 minutes. Stir in vegetable broth. Simmer, stirring often until onions are tender.
Mix cumin, chili powder, cardamom, cinnamon, nutmeg, cloves, squash, and potato. Add squash mixture to onions along with carrots, raisins, and garlic. Bring to a simmer, reduce heat to medium-low. Cover first with aluminum foil placed directly on vegetables, then with lid. Simmer gently until vegetables are completely tender (about 25 minutes).
Stir in chick peas, olives, salt, and pepper. Simmer, covered about 10 minutes. Stir in parsley/cilantro, lemon juice, and hot sauce.
Pasta and Bean Soup
The 15-Minute Vegetarian Gourmet
I used to make this all the time when I was in high school. I called it Happy Soup because it is so colorful and cheerful looking.
1/2 C elbows or other small pasta
2 t oil
1 medium onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
3 C water or vegetable stock
6-oz. can tomato paste
16-oz. can chick peas, drained and rinsed
16-oz. can kidney beans, drained and rinsed
3/4 t pepper
1/2 t summer savory (or not)
1/2 t thyme leaves
dash of cayenne pepper
Cook pasta until al dente.
Heat oil in a large pot. Stir in onion, garlic, and pepper; saute until tender. Stir in remaining ingredients except pasta. Cover and cook 10 minutes.
Drain pasta and add to soup.
I used to make this all the time when I was in high school. I called it Happy Soup because it is so colorful and cheerful looking.
1/2 C elbows or other small pasta
2 t oil
1 medium onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
3 C water or vegetable stock
6-oz. can tomato paste
16-oz. can chick peas, drained and rinsed
16-oz. can kidney beans, drained and rinsed
3/4 t pepper
1/2 t summer savory (or not)
1/2 t thyme leaves
dash of cayenne pepper
Cook pasta until al dente.
Heat oil in a large pot. Stir in onion, garlic, and pepper; saute until tender. Stir in remaining ingredients except pasta. Cover and cook 10 minutes.
Drain pasta and add to soup.
Vegetarian Chili
This recipe, adapted from one from my mother-in-law, is colorful and flavorful, with lots of good spices. We have it over basmati rice, with cornbread on the side, and sour cream or plain yogurt, grated cheddar, chopped avocado, and cilantro for topping.
1 C vegetable or chicken stock
2 T oil
3/4 C diced carrots
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 C diced celery
1 - 2 jalapeno peppers
2 C chopped tomatoes
3 cloves garlic, minced
1 t dried oregano
1 t thyme
1/2 t coriander
1 t cumin
1 1/2 t chili powder
3 C pinto beans, or 1 - 2 cans
1 C corn
1 T lemon juice
1 t red wine vinegar
1 t salt
black pepper to taste
1/2 C chopped cilantro
Put oil in large pot, sweat the carrots, onions, peppers, and celery for 4 - 5 minutes. Add garlic and spices, jalapenoes, tomatoes, beans, and stock. Bring to a boil, reduce heat, and simmer 20 minutes. Add corn, simmer. Combine lemon juice and vinegar; add to chili with cilantro.
Chili
Mom
Serve over basmati rice with cornbread on the side and sour cream, grated cheddar, and chopped avocado as toppings.
1 lb. ground beef
chili seasoning mix
pinch sugar
1 onion, chopped
2 14.5-oz cans diced tomatoes
couple cloves garlic, minced
s & p
2 cans kidney beans, drained and rinsed
1 - 2 cans corn
Brown meat with onion. Add seasoning. Add remaining ingredients and simmer for a while.
Serve over basmati rice with cornbread on the side and sour cream, grated cheddar, and chopped avocado as toppings.
1 lb. ground beef
chili seasoning mix
pinch sugar
1 onion, chopped
2 14.5-oz cans diced tomatoes
couple cloves garlic, minced
s & p
2 cans kidney beans, drained and rinsed
1 - 2 cans corn
Brown meat with onion. Add seasoning. Add remaining ingredients and simmer for a while.
Kielbasa Stew
Mom
This is a favorite from my childhood and not complete without cheese bread (made by wrapping bits of frozen pizza dough around cubes of cheddar cheese and smushing them in a greased loaf pan and baking-- eat it by pulling apart hunks...mmm).
1 turkey kielbasa
3 - 4 carrots, peeled and sliced
2 cans vegetarian baked beans in tomato sauce
2 potatoes, chopped
Cut kielbasa into small pieces. Put kielbasa, carrot, and potato in a large pot with enough water to cover. Bring to a boil. Add beans and simmer about 1 hour.
This is a favorite from my childhood and not complete without cheese bread (made by wrapping bits of frozen pizza dough around cubes of cheddar cheese and smushing them in a greased loaf pan and baking-- eat it by pulling apart hunks...mmm).
1 turkey kielbasa
3 - 4 carrots, peeled and sliced
2 cans vegetarian baked beans in tomato sauce
2 potatoes, chopped
Cut kielbasa into small pieces. Put kielbasa, carrot, and potato in a large pot with enough water to cover. Bring to a boil. Add beans and simmer about 1 hour.
Tortilla Soup
Kate, Epicurious
This is a favorite one-dish meal of ours with lots of flavor. I have made it without the chicken sometimes and it is just as good.
Soup
2 14.5-oz. cans low-sodium chicken broth
1 C water
1 28-oz. can Mexican-style stewed tomatoes with juices
1 14.5-oz. can diced tomatoes with juice
1 can black beans
1 1/2 C corn
1 bay leaf
2 garlic cloves, pressed
1/4 t ground cumin
1/8 t dried crushed red pepper
12 oz. skinless boneless chicken breasts, cut into 1/2-in.-wide strips
2 green onions, sliced
1/4 C chopped fresh cilantro
2 T fresh lime juice
s & p
12 small corn tortillas
Preheat oven to 350. Slice 4 or 5 tortillas into strips, and toss with a bit of vegetable oil. Spread strips on rimmed baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
In a food processor or blender, blend the can of stewed tomatoes with the remaining tortillas.
Combine broth, water, tomato/tortilla mixture, diced tomatoes, bay leaf, garlic, cumin, and red pepper in a large pot; bring to a boil. Reduce heat; simmer 5 minutes. Add chicken, black beans, and corn; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro, and lime juice. Season with s & p.
Ladle soup into bowls. Sprinkle with tortilla strips and avocado relish (recipe below) and serve.
Avocado Relish
2 ripe avocadoes
1 small vine-ripened tomato
2/3 C finely chopped white onion
1 - 2 fresh serrano chilies
2 T chopped fresh cilantro sprigs
2 t fresh lime juice
1 t coarse salt
1/2 t coarsely ground black pepper
Combine all ingredients in a medium bowl.
Carrot Soup
Anne
This is a beautiful bright orange and is as delicious as it looks.
5 C chopped carrots
1 C chopped potatoes
3/4 C chopped onion
2 T butter
4 C chicken broth
1 bay leaf
s & p
Boil carrots and potatoes until tender. Drain.
Saute onion in butter about 10 minutes.
Mash carrots and potatoes, then add onions, broth, bay leaf, and pepper. Bring to a boil. Simmer 30 minutes. Remove bay leaf.
Puree in blender.
This is a beautiful bright orange and is as delicious as it looks.
5 C chopped carrots
1 C chopped potatoes
3/4 C chopped onion
2 T butter
4 C chicken broth
1 bay leaf
s & p
Boil carrots and potatoes until tender. Drain.
Saute onion in butter about 10 minutes.
Mash carrots and potatoes, then add onions, broth, bay leaf, and pepper. Bring to a boil. Simmer 30 minutes. Remove bay leaf.
Puree in blender.
Green Salad with Manchego, Apples, and Caramelized Walnuts
Meg, Epicurious
This salad was a winner from Apple Weekend a few years ago. When I have made it since for fewer people, I often halve the amounts, as these are supposed to serve 6 - 8.
1/2 C balsamic vinegar
1/2 C walnut oil
3 T champagne vinegar or white wine vinegar
8 C arugula or other greens
2 red delicious or fuji apples, unpeeled, cored, thinly sliced
6 oz. Spanish manchego cheese or sharp cheddar, shaved (I've always used cheddar)
1 1/2 C pitted dates, sliced
1 C caramelized walnuts (recipe to follow)
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 C, about 4 minutes.
Whisk oil and champagne vinegar in a bowl. Season with s & p.
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with s & p.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese on top.
Caramelized Walnuts
nonstick spray
1/2 C sugar
2 T balsamic vinegar
1 1/2 C walnuts
Preheat oven to 325. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. Store airtight at room temperature.
This salad was a winner from Apple Weekend a few years ago. When I have made it since for fewer people, I often halve the amounts, as these are supposed to serve 6 - 8.
1/2 C balsamic vinegar
1/2 C walnut oil
3 T champagne vinegar or white wine vinegar
8 C arugula or other greens
2 red delicious or fuji apples, unpeeled, cored, thinly sliced
6 oz. Spanish manchego cheese or sharp cheddar, shaved (I've always used cheddar)
1 1/2 C pitted dates, sliced
1 C caramelized walnuts (recipe to follow)
4 large shallots, minced
Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 C, about 4 minutes.
Whisk oil and champagne vinegar in a bowl. Season with s & p.
Toss arugula, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with s & p.
Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese on top.
Caramelized Walnuts
nonstick spray
1/2 C sugar
2 T balsamic vinegar
1 1/2 C walnuts
Preheat oven to 325. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart. Store airtight at room temperature.
August 15, 2008
Mediterranean Chicken
This is a great one-dish meal with lots of good flavors in it, so every bite is a little different.
boneless chicken breasts, cut into a few pieces so they are smaller
flour
olive oil
¼ C or more chicken broth
1 onion, chopped
raisins
pine nuts
2 T lemon juice
1 can diced tomatoes
s & p
Greek olives, pitted and sliced lengthwise
crumbled/cubed feta cheese
fresh parsley
Dredge chicken in flour. Heat a couple tablespoons of oil in a skillet. Add chicken and cook a couple minutes on each side or until lightly browned (may not be all the way cooked yet on the inside). Add chicken broth; cover and cook 5 minutes. Remove chicken and remaining broth from skillet and set aside.
Heat a couple teaspoons of oil in the skillet over medium-high heat. Add onion and raisins; cover and cook 6 minutes or until onions are tender. Return chicken and broth to skillet. Add pine nuts, olives, lemon juice, salt, and pepper. Cover and cook 6 minutes or until chicken is done. Sprinkle with feta and parsley just before serving.
Serve with, or on top of, Basmati rice.
boneless chicken breasts, cut into a few pieces so they are smaller
flour
olive oil
¼ C or more chicken broth
1 onion, chopped
raisins
pine nuts
2 T lemon juice
1 can diced tomatoes
s & p
Greek olives, pitted and sliced lengthwise
crumbled/cubed feta cheese
fresh parsley
Dredge chicken in flour. Heat a couple tablespoons of oil in a skillet. Add chicken and cook a couple minutes on each side or until lightly browned (may not be all the way cooked yet on the inside). Add chicken broth; cover and cook 5 minutes. Remove chicken and remaining broth from skillet and set aside.
Heat a couple teaspoons of oil in the skillet over medium-high heat. Add onion and raisins; cover and cook 6 minutes or until onions are tender. Return chicken and broth to skillet. Add pine nuts, olives, lemon juice, salt, and pepper. Cover and cook 6 minutes or until chicken is done. Sprinkle with feta and parsley just before serving.
Serve with, or on top of, Basmati rice.
Black-Bottom Peanut Butter Mousse Pie
Bon Appetit, August 2006
nonstick spray
7 whole graham crackers, coarsely broken
1/4 C unsalted butter, melted
4 T sugar, divided
1 1/3 C bittersweet or semisweet chocolate chips (about 8 oz.)
2/3 C plus 1 3/4 C chilled whipping cream, divided
2 T light corn syrup
2 t vanilla extract, divided
6 oz. (1 C) peanut butter chips
2 T creamy peanut butter (not old-fashioned style or freshly ground)
Preheat oven to 350. Spray 9-inch glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 T sugar in food processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
Meanwhile, combine chocolate chips, 2/3 C cream, corn syrup, and 1 t vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
Microwave peanut butter chips and 3/4 C cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 t vanilla. Cool to barely lukewarm. Beat remaining 1 C cream and 2 T sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
Garnish by drizzling with melted chocolate and sprinkling with chopped peanuts.
nonstick spray
7 whole graham crackers, coarsely broken
1/4 C unsalted butter, melted
4 T sugar, divided
1 1/3 C bittersweet or semisweet chocolate chips (about 8 oz.)
2/3 C plus 1 3/4 C chilled whipping cream, divided
2 T light corn syrup
2 t vanilla extract, divided
6 oz. (1 C) peanut butter chips
2 T creamy peanut butter (not old-fashioned style or freshly ground)
Preheat oven to 350. Spray 9-inch glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 T sugar in food processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
Meanwhile, combine chocolate chips, 2/3 C cream, corn syrup, and 1 t vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
Microwave peanut butter chips and 3/4 C cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 t vanilla. Cool to barely lukewarm. Beat remaining 1 C cream and 2 T sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.
Garnish by drizzling with melted chocolate and sprinkling with chopped peanuts.
Egg Salad
Mom
eggs
splash of white vinegar
sliced green olives
good spoonful mayonnaise
squirt of mustard
1 t sugar
s & p
Put eggs in pot of water. Bring to rolling boil, then turn off and let sit, covered for 12 minutes. Peel and chop eggs, then combine eggs with above ingredients. Taste and add more vinegar, salt, pepper, or mustard as needed.
eggs
splash of white vinegar
sliced green olives
good spoonful mayonnaise
squirt of mustard
1 t sugar
s & p
Put eggs in pot of water. Bring to rolling boil, then turn off and let sit, covered for 12 minutes. Peel and chop eggs, then combine eggs with above ingredients. Taste and add more vinegar, salt, pepper, or mustard as needed.
Spinach and Grilled Corn Salad
Martha Stewart Living, August 2005
1 ear of corn per person, shucked
fresh spinach
1 T balsamic vinegar
3 T olive oil, plus more for brushing
s & p
Preheat grill or broiler. Brush each ear of corn with oil, then season liberally with salt and pepper on all sides. Grill corn, turning, until softened and blackened in places. Let cool slightly. Cut kernels off the ears of corn.
Put vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Recipe says now to toss greens, dressing, and corn in a bowl and serve; we like to serve greens individually, pile corn on top, and serve the dressing on the side.
1 ear of corn per person, shucked
fresh spinach
1 T balsamic vinegar
3 T olive oil, plus more for brushing
s & p
Preheat grill or broiler. Brush each ear of corn with oil, then season liberally with salt and pepper on all sides. Grill corn, turning, until softened and blackened in places. Let cool slightly. Cut kernels off the ears of corn.
Put vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Recipe says now to toss greens, dressing, and corn in a bowl and serve; we like to serve greens individually, pile corn on top, and serve the dressing on the side.
Thai Ground Beef Salad
Cilantro lovers, rejoice! This salad dressing is full of cilantro-- and lots of other flavor, including rice vinegar, soy sauce, sesame oil, ginger, a little sugar, garlic salt. The dressing makes the dish.
I have to say, this is the only salad I make that is topped with ground beef (or ground turkey). But the easy meat and greens and Thai flavors make a great combination, and slightly addictive. (If for some reason you didn't have or want a big pile of greens as the base for your meal, I was thinking you could serve the delicious veggie-meat mixture atop a mound of mashed potatoes, or over a bowl of rice.) This dinner salad is a great way to use a lot of summer vegetables all at once. Any leftover dressing is great on other salads, or on a sandwich, or for dipping slices of baguette into.
from Family Circle
Dressing:
1/3 C vegetable oil
1/3 C rice wine vinegar
1 T soy sauce
1 t Asian chile paste (optional)
1 T dark sesame oil
1 t sugar
1 t ground ginger
1/4 t garlic salt
1 C cilantro, chopped
Dressing:
1/3 C vegetable oil
1/3 C rice wine vinegar
1 T soy sauce
1 t Asian chile paste (optional)
1 T dark sesame oil
1 t sugar
1 t ground ginger
1/4 t garlic salt
1 C cilantro, chopped
Meat and Vegetables:
2 lbs. ground beef (or ground turkey)
2 lbs. ground beef (or ground turkey)
1/2 t garlic salt
2 carrots, peeled and cut into 1-in. sticks
1 sweet red pepper, seeded and sliced into 1-in. sticks
3 scallions, sliced
plenty of lettuce, spinach, or other salad greens
For dressing, whisk together all ingredients.
Cook meat in large skillet over medium-high heat until no longer pink. Drain off any liquid. Stir in garlic salt.
Add carrots and red pepper to skillet, and cook 2 minutes.
Stir about half of the dressing, and all the scallions, into meat mixture. Remove from heat.
To serve, pile salad greens on plates and top with meat mixture. Drizzle with a little extra dressing. Serve with sliced baguette if desired.
2 carrots, peeled and cut into 1-in. sticks
1 sweet red pepper, seeded and sliced into 1-in. sticks
3 scallions, sliced
plenty of lettuce, spinach, or other salad greens
For dressing, whisk together all ingredients.
Cook meat in large skillet over medium-high heat until no longer pink. Drain off any liquid. Stir in garlic salt.
Add carrots and red pepper to skillet, and cook 2 minutes.
Stir about half of the dressing, and all the scallions, into meat mixture. Remove from heat.
To serve, pile salad greens on plates and top with meat mixture. Drizzle with a little extra dressing. Serve with sliced baguette if desired.
Eggs Benedict with Shallot Reduction
(Updated 2/17/16) You'll use every burner on the stovetop and dirty a number of saucepans and eat your butter quota for a week, but it's worth it every once in a while for this decadent version of Eggs Benedict.
Eggs Benedict with Shallot Reduction
from Brenna
(Amounts are approximate.)
1 shallot
4 T white wine vinegar
1/2 C white wine or champagne
2 sticks butter
2 egg yolks, plus number of eggs needed to poach
slices of ham/Canadian bacon
English muffins, or English muffin bread
Finely dice shallot, put it in a saucepan with 3 T white wine vinegar and white wine or champagne. Cook and reduce until about 1 T of liquid remains.
Melt butter in a separate saucepan.
Put 2 yolks in a double boiler and whisk a bit. Whisk the shallot reduction into the yolks over medium heat until it thickens and holds a trail. Remove from heat. Slowly whisk in butter.
Poach eggs by dropping one at a time in gently boiling water with 1 T vinegar in it.
Put poached eggs on toasted English muffins (with canadian bacon or spinach, etc, on them). Spoon Hollandaise sauce over each one.
Sesame Salad Dressing
Anne
We often halve the ingredients because it makes a fair amount for the two of us. This can be made and served as a dressing on the side, or is really good tossed with toasted slivered almonds, fresh spinach, and dried cranberries.
We often halve the ingredients because it makes a fair amount for the two of us. This can be made and served as a dressing on the side, or is really good tossed with toasted slivered almonds, fresh spinach, and dried cranberries.
2 T toasted sesame seeds
1 T poppy seeds (or not)
1/2 C sugar
2 t dried minced onion
1/4 t paprika
1/4 C white wine vinegar
1/4 C cider vinegar
1/2 C vegetable oil
Combine all ingredients.
1 T poppy seeds (or not)
1/2 C sugar
2 t dried minced onion
1/4 t paprika
1/4 C white wine vinegar
1/4 C cider vinegar
1/2 C vegetable oil
Combine all ingredients.
Teriyaki Sauce
Mom
Good for marinating chicken or steak.
2 - 3 T red wine vinegar
1/2 C soy sauce
1/2 C oil
1 - 2 T ketchup to thicken
1 t garlic powder
pinch ground ginger
Combine all ingredients.
Good for marinating chicken or steak.
2 - 3 T red wine vinegar
1/2 C soy sauce
1/2 C oil
1 - 2 T ketchup to thicken
1 t garlic powder
pinch ground ginger
Combine all ingredients.
Chai
Better Homes and Gardens New Cook Book
We've found this is just as good chilled and served as an iced beverage as it is hot. It pairs especially well with blueberry pie.
1 black tea bag
1 3-in. piece stick cinnamon
2 C milk
2 T honey
1 t vanilla
1/8 t ground ginger
1/8 t ground cardamom
In a small saucepan, combine tea bag, cinnamon stick, and 1/2 C water. Bring to a boil. Remove from heat, cover, and let stand 5 minutes. Stir the milk, honey, vanilla, ginger, and cardamom into the tea. Cook and stir over medium heat until heated through (don't boil it). Remove tea bag and cinnamon and serve or chill.
We've found this is just as good chilled and served as an iced beverage as it is hot. It pairs especially well with blueberry pie.
1 black tea bag
1 3-in. piece stick cinnamon
2 C milk
2 T honey
1 t vanilla
1/8 t ground ginger
1/8 t ground cardamom
In a small saucepan, combine tea bag, cinnamon stick, and 1/2 C water. Bring to a boil. Remove from heat, cover, and let stand 5 minutes. Stir the milk, honey, vanilla, ginger, and cardamom into the tea. Cook and stir over medium heat until heated through (don't boil it). Remove tea bag and cinnamon and serve or chill.
Insalata Caprese
Caprese Salad
2 tomatoes, sliced into rounds about a 1/4-inch thick
1 ball of fresh mozzarella, sliced the same way (I actually bought a mozzarella slicer which is like an egg slicer but larger and love it for this now)
small handful fresh basil, thinly sliced
olive oil
balsamic reduction (or store-bought balsamic glaze, or just balsamic vinegar)
s & p
Alternate sliced tomatoes and mozzarella, overlapping. Sprinkle sliced basil over the top. Do s & p over the whole thing. Drizzle lightly (a couple times around each) with olive oil and balsamic reduction and enjoy.
Artichoke Dip
Mom
1 can artichoke hearts, drained and chopped
1/2 C mayonnaise
3/4 C parmesan cheese
1 clove garlic, minced
Mix together all ingredients and pour into small casserole dish. Bake at 350 for 20 - 30 minutes. Serve with crackers.
1 can artichoke hearts, drained and chopped
1/2 C mayonnaise
3/4 C parmesan cheese
1 clove garlic, minced
Mix together all ingredients and pour into small casserole dish. Bake at 350 for 20 - 30 minutes. Serve with crackers.
Pasta with Tomato Pesto
Pasta with Tomato Pesto
1/3 C pine nuts, toasted if you dare (set a timer!)
6-oz. can tomato paste
1/2 C fresh minced parsley (or 4 t dried)
1/4 C fresh minced basil (or 2 t dried)
1/2 C olive oil
1/2 C grated Parmesan cheese
2 garlic cloves, minced
s & p
1 lb. bow ties, penne, rotini, or other medium pasta
Lightly toast pine nuts at 350 until golden (about 5 minutes).
Combine pine nuts with all ingredients except pasta. (May be done ahead, covered, and chilled. Bring to room temperature before mixing with noodles.)
Cook pasta until al dente. Before draining, stir 2 T boiling water into the sauce. Drain pasta, mix with sauce, taste for seasoning (always needs more salt after tossing with the pasta), serve immediately.