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Archive for April, 2010

This is a great dish to make for company. The yellow color from the saffron is really beautiful. This recipe comes from Inspired Chef. Paella is a regional Spanish dish. This version uses shrimp, chicken and spicy sausage. Use real saffron, the color and taste are truly worth the cost.

Paella Del Sol

1/4 olive oil

4 boneless, chicken thighs, each cut in quarters

4 smoked sausages, sliced (I use a spicy andouille type)

1 pound shrimp, peeled and deveined

2 cloves garlic, finely chopped

1 small onion, chopped

1 1/2 cups chopped tomatoes, drained

6 cups chicken stock

1 tsp fresh chopped rosemary

1 tsp sweet paprika(optional)

1/4 gram saffron threads

3 cups paella rice

1/2 lb green beans cut in 2″lengths or 1 cup baby peas

Heat the olive oil in a large paella pan or saute pan. Brown the chicken thighs and the sausages, and set aside. In the juices remaining, saute the garlic and onion until lightly browned. Return the chicken and sausage to the pan, add the rosemary, paprika, saffron, and the rice. Saute until the rice is well coated. Add 1 cup of the chicken stock to deglaze the pan.

Add the remaining chicken stock. Cook for several minutes over high heat, then reduce the heat. When most of the liquid has been absorbed, stir in the shrimp and green beans and cook gently until the rice is tender, but still firm, about 20 additional minutes. Allow to stand for 5 minutes before serving. Serve  with garlic bread if desired.

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This is a recipe from Inspired Chef. You need a pie crust for the shell of this recipe (I will include that recipe in another post)

Apple Pecan Tart

6 tart apples, cored and skinned

3 eggs

1/2 cup sugar

2 Tbls lemon juice

1 tsp cinnamon

1/2 nutmeg

1/2 cup chopped pecans

pie crust

caramel sauce (optional)

1. Shred apples in food processor. Toss with lemon juice and set aside.

2. Place eggs and sugar in mixer bowl. Whip about 2 minutes or until light and fluffy. Add cinnamon and nutmeg. continue to whip 15 seconds. Fold in reserved apples and pecans.

3. Pour mixture into Tart Shell lined with pie crust and bake at 350 degrees for 30 minutes. (Can also bake as a pie, about 45 minutes)

4. Once cooled, drizzle with caramel sauce if desired.

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A good friend of mine asked if I had a recipe for steamed dumplings. Not something I make often but I found a recipe in a great cookbook and want to share it with you all. My edition of “The Boston Cooking School Cookbook” by Fannie Merritt Farmer was printed in 1937, but their original copyright goes back to 1896. I think I got it at a yard sale somewhere but it has the greatest recipes. It is 838 pages long and though I have no where near made all of the recipes, I haven’t found a bad one yet. So here is the requested recipe, Steamed Dumplings from page 275.

Steamed Dumplings

2 cups flour

4 tsp baking powder

1/2 tsp salt

3/4 cup milk

Mix and sift dry ingredients. Add milk gradually. Toss on a floured board, pat, and roll out half an inch thick. Shape with a biscuit cutter, dipped in flour. Place close together in a buttered steamer, cover closely, and steam 12 minutes. Makes 12-15. With a little more milk added, mixture may be dropped by spoonfuls and cooked on top of stew. if necessary, remove some of the liquid so that dumplings may rest on meat and potato and not settle into liquid. Keep closely covered.

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When telling someone about my blog the other day, they requested I add some vegetarian recipes. This is a great one that was from Karen Jonke who submitted it to Vegetarian Times in December of 2000. I have made it for clients many times and it has become a favorite. Enjoy and let me know what you think.

Butternut Squash Enchiladas

1 medium butternut squash (1 1/2 lbs), peeled, seeded and cut into chunks

8 oz light cream cheese

2 Tbls brown sugar

1 Tbls ground cinnamon

1 tsp garam masala (optional)

2  medium onions, chopped

8 (8-inch) flour tortillas

1 cup prepared taco sauce

1 cup shredded Monterey Jack Cheese (8oz)

1 tomato, diced

1 cup shredded lettuce

1. Bring large pot of lightly salted water to a boil. Preheat oven to 350 degrees. Coat 13 x 9 inch glass baking pan with cooking spray; set aside. Add squash to boiling water and cook until tender, about 12 minutes.

2. Drain squash, transfer to a large bowl and mash well. Add cream cheese, brown sugar, cinnamon, and garam masala if desired; blend with hand mixer until smooth. Adjust seasonings to taste. Mix in half of the onions.

3. To assemble: Place 1/2 cup squash mixture along center of each tortilla, roll up tightly and arrange seam side down in prepared pan. Top with taco sauce and then sprinkle with cheese.

4. Bake until heated through, about 10 minutes. Serve hot with remaining onions, tomato and lettuce.

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Quinoa is an ancient grain discovered by the Incas. It is a complete protein with balanced essential amino acids. this recipe calls for Red Quinoa and I found it sweeter, not as bitter as the white. This is the companion dish that I will be making for the demo at The Fresh Market in Altamont this Saturday from 3-6. Please stop by if you get the chance.

Red Quinoa and Poblano Sa lad

Ingredients:

. c Eden Red Quinoa

1 c water

One lime, juice and zest

Kosher or sea salt

1. tsp Instant Gourmet Grande Southwest Seasoning

. c TFM Extra Virgin Olive Oil

. jar Desert Pepper Trading Company Corn, Black Bean and

Roasted Red Pepper Salsa

3 scallions, thinly sliced (white and green parts)

. c fresh Poblano or seeded Jalapeno peppers, chopped

1 avocado, cubed

. c fresh cilantro, roughly chopped

Preparation:

Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to

low, and simmer for about 15 minutes. Fluff with a fork and set aside. In a

large serving bowl, whisk lime juice with zest, salt, Grande Southwest

seasoning, and salsa. Add olive oil and whisk until well blended. Add

quinoa to the dressing and toss. Add scallions, peppers, avocado and

cilantro and toss well. Garnish with additional cilantro and lime zest, if

desired.

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Every year at Christmas, I buy the Special Edition Christmas Cookie Recipe magazines that seem to abound at the time. In 1991 I found a recipe that quickly became my husband’s favorite in the Better Homes and Gardens Special Interest magazine for that year. They are called Texas Rangers (not sure why) and I hope you enjoy them as much as we do.

Texas Rangers

1/2 cup butter

1/2 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

2 1/2 cups unbleached all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

4 cups crisp rice cereal

6 oz flaked coconut

2 cups chocolate chips

Combine flour, baking powder, and baking soda in a small bowl, set aside. Cream butter and sugars in a mixing bowl until light and fluffy. add vanilla and beat in eggs one at a time until combined. Add about half of the flour until mixed in. Add in the remainder of the flour and beat until just combined. Add cereal, coconut, and chocolate pieces. Drop by spoonfuls onto parchment lined cookie sheets. Bake in a 375 degree oven for 11-13 minutes or until lightly browned. Cool on rack. Makes about 36.

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I will be at the Fresh Market in Dr Phillips today from 3-6. Pork and Pineapple Tacos recipe was posted the other day. Please stop by if you get the chance.

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