Day Recipe Food Community

May 29, 2009

Yucatan-Style Chicken, Lime, and Orzo Soup Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 6:41 pm

Makes 4 servings.

INGREDIENTS

  • 3/4cup orzo (rice-shaped pasta)1 1/2tablespoons olive oil
  • 1medium white onion, thinly sliced
  • 6garlic cloves, thinly sliced
  • 2jalapeño chiles, thinly sliced
  • 3/4pound skinless boneless chicken breasts, cut into matchstick-size strips
  • 5cups low-salt chicken broth
  • 1/4cup fresh lime juice
  • 1large tomato, seeded, chopped
  • 1/4cup chopped fresh cilantro
  • fresh cilantro sprigs

DIRECTIONS Cook orzo in pot of boiling salted water until just tender. Drain well.

Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.

  • Share/Bookmark

Sour Cream Coffeecake Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:33 pm

Toni Grekin of Deposit, New York, writes: “This recipe was given to me by my friend Barbara Leeds. It’s wonderfully rich and overwhelmingly addictive.”

Active time: 30 min Start to finish: 2 1/2 hr

Makes 8 to 10 servings.

INGREDIENTS

  • 2cups all-purpose flour plus additional for dusting pan
  • 1teaspoon baking soda
  • 3/4teaspoon salt
  • 1/2teaspoon baking powder
  • 1cup walnuts (3 1/2 oz), toasted
  • 2teaspoons cinnamon
  • 1 1/4cups sugar
  • 1 1/2sticks (3/4 cup) unsalted butter, softened, plus 2 tablespoons melted
  • 2large eggs at room temperature for 30 minutes
  • 1cup sour cream
  • 1teaspoon vanillaspecial equipment:a 10-cup bundt pan (10 inches in diameter)

DIRECTIONS Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Whisk together flour, baking soda, salt, and baking powder in a bowl.

Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped. Add melted butter and pulse once to combine.

Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.

Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.

Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges. Place rack on top of pan, then flip to invert cake onto rack. Cool completely.

  • Share/Bookmark

Pepper Steak with Port, Zinfandel, and Mushroom Sauce Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 4:57 pm

Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: “In the past, I’ve worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you’re just reaching for ingredients at the last minute.”

Pounding the meat reduces cooking time.

Makes 4 servings.

INGREDIENTS

  • 3tablespoons butter
  • 2large shallots, sliced
  • 1 1/2pounds mushrooms, thickly sliced
  • 1tablespoon all purpose flour
  • 1cup zinfandel
  • 1/2cup ruby port
  • 1/2cup low-salt chicken broth11 1/4-pound top sirloin steak, about 3/4 to 1 inch thick
  • 3/4teaspoon ground black pepper
  • 1/2teaspoon salt

DIRECTIONS Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; cover and cook 5 minutes. Uncover and sauté until mushrooms are browned, about 10 minutes. Add flour and stir 1 minute. Add Zinfandel, Port, and broth. Boil until sauce thickens enough to coat spoon thinly, stirring occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Set aside.

Meanwhile, place steak between sheets of waxed paper. Using mallet or rolling pin, pound steak to 1/2-inch thickness. Coat both sides of steak with 3/4 teaspoon pepper and 1/2 teaspoon salt. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add steak to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; do not clean skillet. Add mushrooom sauce to skillet; bring to simmer, scraping up any browned bits.

Thinly slice steak; transfer to platter. Spoon mushroom sauce over and serve.

  • Share/Bookmark

Autumn Pears in Mulled Wine Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:53 pm

Makes 6 servings.

INGREDIENTS

  • 1orange
  • 1750-ml bottle merlot
  • 4cups water
  • 1cup sugar
  • 2cinnamon sticks
  • 1tablespoon pickling spice
  • 6anjou pears, peeled, stems left intact, 1/4 inch cut off each bottom to flatten

DIRECTIONS Using vegetable peeler, remove peel (orange part only) from orange, forming long spiral strip. Transfer peel to heavy large pot. Halve orange; squeeze juice into pot. Add next 5 ingredients. Boil over high heat 3 minutes. Add pears, reduce heat to medium, cover, and simmer until pears are tender, turning pears occasionally, about 45 minutes. Using slotted spoon, transfer pears to large bowl. Simmer liquid uncovered in pot until reduced to 4 cups, about 10 minutes. Pour liquid over pears; cool. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Place 1 pear in each of 6 shallow bowls. Pour liquid over pears and serve.

  • Share/Bookmark

Cornmeal-Crusted Flounder with Tartar Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 4:49 pm

Active time: 30 min Start to finish: 30 min

Makes 4 servings.

INGREDIENTS

  • for tartar sauce
  • 1cup mayonnaise
  • 2tablespoons chopped fresh parsley
  • 1tablespoon finely chopped shallot
  • 1tablespoon sweet relish
  • 2teaspoons fresh lemon juice
  • 1teaspoon whole-grain or coarse-grain mustard
  • 1/4teaspoon salt
  • 1/4teaspoon black pepperfor fish
  • 1cup yellow cornmeal (not coarse)
  • 3/4teaspoon salt
  • 1/2teaspoon black pepper
  • 1/2teaspoon cayenne
  • 3/4cup all-purpose flour
  • 2large eggs
  • 1/4cup milk
  • 4(5-oz) flounder fillets
  • 3/4cup vegetable oil

DIRECTIONS Make tartar sauce:
Pulse all sauce ingredients in a blender until parsley is finely chopped.

Cook fish:
Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.

Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

  • Share/Bookmark

Rustic Hummus With Herbed Toasts

Filed under: Recipes — Tags: , , , , , , , , , , , — @ 4:37 pm

Here is the way that my family are enjoying hummus at the moment. The herbed toasts add a sophisticated feel to an otherwise basic snack and make a beautiful appetizer at a dinner party.

 

ga-hummus-with-r-b

Serves 4
INGREDIENTS:
  
For The Hummus:
  • 1 can chickpeas (cooked not raw) about 400g, rinsed & drained
  • 2 tbsp sesame seeds
  • 1 small garlic clove
  • 3-4 tbsp lemon juice
  • pinch of salt
  • pinch of ground cumin
  • olive oil
 
 For The Herbed Toasts:
  • 1 wholemeal breadstick
  • olive oil
  • fresh rosemary
 
 
 DECORATION:
 
  • cumin
  • paprika
  • rosemary flower
 
 DIRECTIONS:
 
For The Hummus:
 
  1. Place the garlic, salt & sesame seeds in a food processor. Pulse until smooth.
  2. Add the chickpeas to the food processor & pulse a few times.
  3. Next add the lemon juice & cumin, pulse a couple more times.
  4. Slowly add the olive oil, pulse after each spoonful…..until the hummus is a consistency that you like.
  5. Spoon into a serving bowl – or individual bowls – & sprinkle with a little cumin & paprika & top each bowl with a rosemary flower.
 
 For The Herbed Toasts:
 
  1. Slice your bread stick into thin rounds.
  2. Brush one side of each round with a little olive oil, then sprinkle with a few pieces of rosemary.
  3. Place the bread on a cookie sheet & grill / broil until crisp & golden.
  4. Serve immediately with the hummus.
 
TIPS:
 
  1. Use a tablespoon of tahini in place of the sesame seeds.
  2. To get perfect toast rounds, use a cookie cutter or coffee mug.
  3. If you cannot find any Rosemary flowers, use any other edible flower such as jumping jacks, lavender, elderflower etc.
 
 
 
 
 
 
  • Share/Bookmark

Berry Squares Recipe

Filed under: Recipes — Tags: , , — Anna @ 2:16 pm

Active time: 20 min Start to finish: 1 1/2 hr

Makes 36 squares.

INGREDIENTS

  • for base and topping
  • 2cups old-fashioned rolled oats
  • 3/4cup all-purpose flour
  • 3/4cup packed light brown sugar
  • 1 1/2teaspoons finely grated fresh orange zest
  • 1/4teaspoon baking soda
  • 1/4teaspoon salt
  • 1 1/4sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted
    for filling
  • 3cups raspberries orblueberries (3/4 lb)
  • 1/3cup granulated sugar
  • 2tablespoons fresh orange juice
  • 1tablespoon cornstarch DIRECTIONS Preheat oven to 350°F.


    Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.


    Make base and topping:
    Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined.Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.


    Make filling while base is baking:
    Stir together berries, sugar, juice, and cornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.


    Assemble and bake squares:
    Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.

    Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.

    • Share/Bookmark

    • Peanut Butter Snaps

    Filed under: Recipes — Tags: , , , — @ 1:19 pm

    peanut-butter-snaps1

    peanut-butter-snaps2

    Two all time favorite cookies have been blended to make one more healthy cookie that still tastes wonderful. I have made them diabetic friendly but if you want to “Go For The Gusto” Just follow the ingredient list in the (brackets).

    MAKES: 18 cookies

    INGREDIENTS:

    • 3/4 cup all-purpose flour
    • 1/3 cup whole wheat flour
    • 1 tsp baking soda
    • 2 tsp ground cinnamon, divided
    • 1/2 tsp ground ginger
    • 1/4 tsp ground allspice (and 1/4 tsp salt)
    • 3/4 cup Splenda granular (2 tbsp granulated sugar)
    • 1 tablespoon Splenda brown sugar (1 cup brown sugar, not packed)
    • 1/3 cup natural peanut butter (any peanut butter that you like)
    • 1 tablespoon margarine, the Healthy Balance kind (3 tbsp butter, softened)
    • 2 tbsp molasses
    • 1/4 cup egg white (1 lg egg)
    • 1 tsp vanilla

    DIRECTIONS:

    1. Preheat oven to 350°F.
    2. Spray a large cookie sheet with cooking spray and set aside.
    3. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice (and salt), Splenda granular, set aside.
    4. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl, set aside.
    5. In another medium bowl, beat together brown sugar, peanut butter and margarine (butter) on medium speed of electric mixer for about 1 minute.
    6. Add molasses, egg and vanilla. Beat again until smooth.
    7. Using a spoon, stir flour mixture into peanut butter mixture, you will be making a stiff dough.
    8. Using your hands, shape dough into 1 1/2-inch balls.
    9. Roll balls in reserved cinnamon-sugar mixture.
    10. Place on cookie sheet at least 2 inches apart (they might spread when baking).
    11. Flatten cookies slightly using a fork.
    12. Bake cookies for 7 minutes.
    13. They may appear undercooked, but that’s ok, remove cookies from oven and immediately transfer from pan to a wire rack to cool.
    • Share/Bookmark

    Lamb Chops with Spicy Peanut Sauce Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 11:38 am

    Look for peanut sauce in the Asian foods section of the supermarket. Serve with: Couscous and a cucumber-romaine salad tossed with mint-yogurt dressing. Dessert: Mango sorbet and coconut macaroons.

    Makes 4 servings.

    INGREDIENTS

    • 3/4cup purchased asian peanut sauce
    • 2tablespoons soy sauce
    • 1tablespoon fresh lime juice
    • 1tablespoon grated fresh ginger
    • 83/4- to 1-inch-thick loin lamb chops

    DIRECTIONS Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
    Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

    • Share/Bookmark

    Twice-Cooked Beets in Chianti Glaze Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:22 am

    The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.

    Makes 6 servings.

    INGREDIENTS

    • 82 1/2-inch-diameter beets, trimmed, scrubbed
    • 4tablespoons extra-virgin olive oil2medium leeks (white and pale green parts only), trimmed, halved lengthwise, thinly sliced (about 3 cups)
    • 2cups chianti or other dry red wine
    • 2tablespoons (1/4 stick) butter

    DIRECTIONS Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.

    Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.

    • Share/Bookmark
    Older Posts »

    Powered by WordPress