Day Recipe Food Community

May 25, 2009

Apple Prune Brown Betty Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:01 pm

Active time: 35 min Start to finish: 1 3/4 hr

Makes 6 servings.

INGREDIENTS

  • 3/4cup pitted prunes (dried plums; 6 oz)
  • 1 1/4lb gala apples (3 medium), peeled, halved, cored, and cut into 1/3-inch-thick slices
  • 2tablespoons fresh lemon juice
  • 2cups toasted baguette crumbs
  • 3/4stick (6 tablespoons) unsalted butter, melted
  • 3/4cup packed dark brown sugar
  • 3/4teaspoon cinnamon
  • 1/4teaspoon saltaccompaniment:heavy cream

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Cover prunes with boiling-hot water in a bowl and let stand 15 minutes. Drain and quarter prunes, then toss with apples and lemon juice. Stir together crumbs and butter in another bowl. Stir together brown sugar, cinnamon, and salt in a separate bowl. Spread one third of crumbs in a 9-inch pie plate. Cover with half of apple mixture, then sprinkle with half of sugar mixture. Sprinkle with half of remaining crumbs and cover with remaining apples, then remaining sugar mixture. Top with remaining crumbs.

Bake, covered with foil, until apples are tender, about 40 minutes. Increase oven temperature to 425°F, remove foil, and bake until top is golden brown, about 10 minutes more. Serve warm.

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Feta-Yogurt Sauce Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:14 pm

This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce.

This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.

Makes about 1 cup.

INGREDIENTS

  • 1/2cup crumbled feta cheese (about 3 ounces)
  • 1/2cup plain yogurt
  • 2 1/2tablespoons chopped fresh chives
  • 1 1/2tablespoons fresh lemon juice
  • 1teaspoon dried oregano

DIRECTIONS Using fork, mash feta cheese in small bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

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Deviled Eggs Recipe

Filed under: Recipes — Tags: , , — Anna @ 3:37 pm

Yvonne Button of Jacksonville, Florida, writes, “I know it seems ridiculous that I am writing to Gourmet to request a recipe for something as unexotic as deviled eggs, but all I want is a very good, basic recipe. At many gatherings, I’ve noticed that the deviled eggs disappear much more quickly than the fancy hors d’oeuvres.”

Your choice of paprika will determine this hors d’oeuvre’s depth of flavor. You can garnish with any kind (hot or sweet Hungarian, hot or sweet smoked, or regular), but the better the quality, the more complex the flavor will be.

Active time: 15 min Start to finish: 40 min

Makes 6 hors d’oeuvre servings.

INGREDIENTS

  • 6large eggs
  • 1/4cup mayonnaise
  • 1teaspoon dijon mustard
  • 1/8teaspoon cayennespecial equipment:a pastry bag fitted with 1/2-inch star tip (optional)
  • garnishes:paprika*; chopped fresh chives

DIRECTIONS Cover eggs with cold water by 1 1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.

* Available at Formaggio Kitchen (888-212-3224) and Tienda.com (888-472-1022).

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Black Bean Soup with Cumin and Jalapeno Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 2:52 pm

Jennifer Smith of Tyler, Texas, writes: “Now that I’m a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot.

My husband and I like simple comfort foods, so I don’t have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I’m making. My must-have pantry staple is flavored petite diced tomatoes. They’re great in chili and my black bean soup.”

Makes 4 servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 1onion, chopped
  • 1carrot, chopped
  • 4garlic cloves, chopped
  • 2teaspoons ground cumin
  • 1to 2 teaspoons chopped jalapeño chile with seeds, divided
  • 215- to 16-ounce cans black beans, undrained
  • 115-ounce can petite diced tomatoes in juice
  • 1 1/2cups low-salt chicken broth
    chopped fresh cilantro
  • chopped green onions
  • crumbled feta cheese

DIRECTIONS Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

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French Shrimp In Spicy Rice

Filed under: Recipes — Tags: , , , , , , — @ 2:18 pm

I bought 600g of delicious, sweet French shrimp recently & wanted to try cooking them in a new recipe. I came up with this particular recipe over the weekend & everyone loved it.

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Serves 6-8

 

INGREDIENTS:

For the Shrimp Sauce:

  • 600g French shrimp, fresh or frozen
  • 800g chopped plum tomatoes
  • 800ml water
  • 6 cloves of garlic, minced
  • 2 large brown onions, finely chopped
  • 2 tbsp Schwartz Season All
  • 1 tsp Schwartz Italian Seasoning
  • 2 tbsp olive oil
  • 1 tsp concentrated tomato puree

For the Basmati Rice:

  • 3 cups Tilda basmati rice
  • 4  1/2 cups water
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp tumeric

 

DIRECTIONS:

  1. Fry the onions until golden brown and translucent. Add the garlic, tomatoes & seasonings, stir well & cook for one minute.
  2. Add the water, cover and simmer for 45 minutes.
  3. Remove sauce from heat. Using an imersion blender, puree the sauce, then add the tomoato puree.
  4. Return sauce to a simmer and reduce until you have a nice thick sauce. Turn off heat once you have achieved this.
  5. Cook the rice by bringing the water to a boil in a pan. (I like to use a cast iron pans for this).
  6. Add the salt, turmeric and olive oil to the boiling water then pour in the rice, stir once then cover. Bring pan back up to the boil and immediately turn the heat down to low. Cook until the rice is yender – approximately 15 minutes.
  7. Leave the lid on the rice & set pan aside.
  8. If you’re using pre-cooked shrimp, heat the sauce through, mix in the rice & then mix in the shrimp. Cover & cook on a low heat for a few minutes – just enough to heat the shrimp. Re-season and serve with a fresh mixed salad.
  9. If you’re using raw shrimp, add them to the sauce & cook on a medium heat until they become pink &  are no longer translucent. Then mix in the rice. Re-season and serve with a frsh mixed salad.

 

TIPS:

  1. You can use regular shrimp in place of the French shrimp. I like the French shrimp as they are small & sweet. You could also cook them with the tail on for a pretty dish.
  2. If you do not have Season All, use an equal mixture of blackened cajun seasoning and Old Bay seasoning.
  3. For a different presentation, do nit puree the sauce and then you can serve it on top of the rice.
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Oatmeal Raspberry Thumbprints Recipe

Filed under: Recipes — Tags: , , , — Anna @ 2:05 pm

This recipe is from Marshall Rosenthal, executive pastry chef at the Mystic
Lake Casino in Minneapolis, Minnesota. The tender, crumbly cookie has a
nutty-oat flavor and is punctuated with a filling of raspberry preserves. Use
the finest-quality raspberry preserves possible, or the flavor will be all
sweetness, no punch.

Makes about 36 cookies.

INGREDIENTS

  • 1 1/4 cups walnuts
  • 1 1/4 cups quick-cooking rolled oats
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1/2 cup solid vegetable shortening
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup raspberry preserves
  • confectioners’ sugar for dusting

DIRECTIONS 1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease two baking sheets.

2. Place the walnuts in the bowl of a food processor and process until finely
ground, about 15 seconds. Transfer the nuts to a pie plate or shallow bowl
and set aside.

3. In a medium bowl, whisk together the oats, flour, and salt; set aside.

4. In the bowl of an electric mixer, using the paddle attachment, beat the
butter, shortening, and brown sugar at medium-high speed until light and
creamy, about 2 minutes. Beat in the egg yolk until well blended, scraping
down the sides of the bowl as necessary. Beat in the vanilla extract. At low
speed, add the oat mixture, mixing just until blended.

5. Pinch off pieces of the dough and shape into 1-inch balls. Roll one of the
balls in the ground walnuts, coating it completely. Place the ball on one of
the baking sheets and flatten it slightly withyour palm, then pressyour
thumb into the center of the cookie to form an indentation. Spoon about 1/2
teaspoon of the raspberry preserves into the indentation, filling it. Repeat
with the remaining dough balls, arranging them 1 1/2 inches apart on the
baking sheets.

6. Bake the cookies, one sheet at a time, for 14 to 16 minutes, until golden
brown. Transfer the cookies to a wire rack and cool completely.

7. Dust the cookies lightly with sifted confectioners’ sugar before serving.

Store in an airtight container at room temperature for up to a week.

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Apple Sour Cream Pancakes

Filed under: Recipes — Tags: , — @ 12:39 pm

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These are big fluffy pancakes that are real family pleasers. While we prefer apple you can use any fruit that your in the mood for that day. You might like fresh peaches, sliced bananas or blueberries for example. This can be made more diabetic friendly quite easily: use half white and half whole wheat flour, light margarine, Splenda for the sugar and far free sour cream and milk.

SERVES: 6
INGREDIENTS

  • 1 cup flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup fresh apple, peeled and diced small
  • 1 egg
  • 1/4 cup sour cream
  • 1 cup milk

DIRECTIONS:

  1. Sift together flour, baking power, salt and sugar.
  2. Beat together egg, milk and sour cream.
  3. Pour milk mixture over dry mixture and beat just until smooth.
  4. Stir in butter.
  5. Fold in diced apple.
  6. Pour approximately 1/4 cups batter on hot (350F) griddle.
  7. Serve with maple syrup (no added syrup for those on a diet) or applesauce with added cinnamon.
  8. Add your topping of choice and enjoy.

TIP:

If your making these for a special day like Mothers Day an anniversary or Valentines Day top the cakes with whipped cream and red cinnamon candies shaped like hearts. Sugar flowers like you use for cake decorating would also be lovely and add a very special touch indeed.

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Baked Butternut Squash with Tomatoes and Pine Nuts Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 9:23 am

Active time: 30 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

  • 1large butternut squash (3 1/2 lb)
  • 1/4cup olive oil
  • 1/4cup water
  • 2medium onions, halved lengthwise, then thinly sliced crosswise
  • 2garlic cloves, finely chopped
  • 1(14 1/2- to 15-oz) can diced tomatoes, including juice
  • 2teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled
  • 1/8teaspoon ground allspice
  • 1/4lb crumbled feta (scant 1/4 cup)
  • 1/3cup pine nuts, toastedaccompaniment:extra-virgin olive oil

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.

Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.

Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.

Bake gratin until heated through and cheese is softened, about 10 minutes.

Serve gratin drizzled with oil.

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Potato Salad with Mint and Peas Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 7:57 am

Active time: 15 min Start to finish: 25 min

Makes 6 side-dish servings.

INGREDIENTS

  • 2lb small red potatoes
  • 2tablespoons white-wine vinegar
  • 1tablespoon minced shallot
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 3tablespoons extra-virgin olive oil
  • 1cup thawed frozen or cooked fresh baby peas (5 oz)
  • 1/3cup chopped or torn fresh mint leaves

DIRECTIONS Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.

While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.

Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

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Apple Betty Squares Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:29 am

Active time: 30 min Start to finish: 2 hr

Makes 12 squares.

INGREDIENTS

  • 3slices firm white sandwich bread, torn into quarters
    for shortbread base
  • 1 1/2sticks (3/4 cup) coldunsalted butter
  • 2cups all-purpose flour
  • 1/2cup packed light brown sugar
  • 1/2teaspoon salt
    for apple filling
  • 11/4sticks (1/2 cup plus2 tablespoons)unsalted butter
  • 2lb tart apples
  • 2/3cup granulated sugar
  • 2tablespoons all-purpose flour

DIRECTIONS Preheat oven to 350°F.


Prepare bread crumbs:
Grind bread to fine crumbs in a food processor. Spread in a shallow baking pan and toast in middle of oven, stirring once, until golden, about 5 minutes. Leave oven on.


Make shortbread base:
Cut butter into 1/2-inch pieces,then pulse in a food processor with flour, brown sugar, and salt untilit begins to form small lumps. Sprinkle base into a 13- by 9-inch baking pan and press evenly onto bottom. Bake in middle of oven until golden, about 20 minutes.


Prepare filling while shortbreadis baking:
Melt butter and keep warm. Peel, quarter, and core apples and thinly slice quarters crosswise. Stir together sugar and flour in a small bowl.


Assemble and bake squares:
Sprinkle half of sugar mixture over hot shortbread, then top with apples and sprinkle with remaining sugar mixture. Top with bread crumbs and drizzle all of butter over them.


Bake in upper third of oven, pressing down on filling with a metal spatula halfway through baking, until apples are very tender and bread crumbs are golden, 50 minutes to 1 hour total. Cool 20 minutes in pan on a rack.


Cooks’ note:• Squares keep, covered and chilled, 3 days. Bring to room temperature before serving

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