Day Recipe Food Community

June 2, 2009

Spicy Vegetarian Chili Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:58 pm

Denise Anderson, Lexington, Ky.
“I created this chili when my husband and I were trying to eat less meat.”

Makes 6 servings.

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, sliced into thin coins
  • 1 green bell pepper, coarsely chopped
  • 2 each small zucchini and small yellow squash, cut into 1/2-inch dice
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15 1/2 ounces each) dark red kidney beans, drained and rinsed
  • 1 can (15 1/4 ounces) corn, with liquid
  • 6 ounces tomato paste
  • 1 can (4 ounces) chopped green chiles, with liquid
  • 6 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 tablespoons sugar
  • 1 to 2 teaspoons salt, to taste
  • 1/2 teaspoon pepper
  • sour cream (for garnish), optional
  • grated cheddar cheese (for garnish), optional

DIRECTIONS 1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and bell pepper and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.

2. Add remaining ingredients, except the garnishes; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and grated Cheddar, if desired.

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Cloud Soft Drink

Filed under: Recipes — Tags: , , , — @ 9:10 pm

cloud-soft-drink

I enjoy the flavor of a bit of alcohol from time to time but for me it has to be really tasty and decidedly on the light side (read very little). I’ll be the first to admit that this is a girlie drink that is really more of a milk shake than and alcoholic beverage but I don’t care, I like it this way. Now that’s not to say that if you like the sound of the mix but would really like it a lot more intense that you can’t up the booze to any degree that you fancy because you can. Use as much as you like, with my blessings.

SERVES: 2

INGREDIENTS:

  • 1/2 pint Caramel Ripple ice cream (or Butterscotch Ripple ice cream)
  • 1/2 ounce Mozart Black Liqueur (it’s a dark chocolate liqueur)
  • 1/2 ounce Caramel Schnapps (or Butterscotch Schnapps)
  • 1 ounce black coffee
  • sugar as and if you like

DIRECTIONS:

  1. Soften the ice cream.
  2. Add the Mozart Black, Caramel Schnapps and the black coffee.
  3. Stir together until well blended.
  4. Pour into a pretty glass and enjoy.

TIP:

Mine separated and I’m not really sure why. It looked fine when I first mixed it but then I put it in the blender thinking that it would make it really creamy but it came out separated. I don’t know if it was the blender or the fact that I used sugar free ice cream. Either way, it didn’t effect the taste but I think it would look nicer if it stayed together.

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Coconut-Crusted Fried Shrimp Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 5:25 pm

Makes 6 servings.

INGREDIENTS

  • 24uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
  • 1/3cup cornstarch
  • 3/4teaspoon salt
  • 1/2teaspoon cayenne pepper
  • 2cups sweetened shredded coconut
  • 3large egg whites
  • vegetable oil (for deep-frying)
  • pineapple-apricot salsa

DIRECTIONS Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

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Baked Penne with Broccoli and Three Cheeses Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 2:33 pm

Makes 4 servings.

INGREDIENTS

  • 2teaspoons olive oil
  • 3garlic cloves, minced
  • 2cups penne pasta
  • 3cups 1-inch broccoli florets2cups purchased marinara sauce
  • 1cup (packed) coarsely grated low-fat mozzarella cheese
  • 1/2cup low-fat ricotta cheese
  • 1/2cup chopped fresh basil
  • 2tablespoons grated parmesan cheese

DIRECTIONS Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.

Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.

Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.

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Asparagus Bisque with Curry and Creme Fraiche Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:38 pm

The pink-peppercorn garnish gives this chilled soup a pretty spring look.

Makes 6 servings.

INGREDIENTS

  • 4 1/2cups water
  • 2large leeks (white and pale green parts only), halved, thinly sliced
  • 1 1/2teaspoons curry powder
  • 2 1/2pounds asparagus, trimmed,cut into 1-inch pieces (about 6 cups)
  • 18-ounce container crème fraîche or sour cream
  • 6tablespoons chopped fresh dill1tablespoon whole pink peppercorns (optional)

DIRECTIONS Bring 4 1/2 cups water, sliced leeks, and 3/4 teaspoon curry powder to boil in medium pot over medium-high heat. Boil 5 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 15 minutes. Cool slightly. Set aside 2 tablespoons crème fraîche; stir remaining crème fraîche, 4 tablespoons chopped dill, and 3/4 teaspoon curry powder into soup. Puree in batches in blender until smooth. Strain soup into large bowl. Season soup to taste with salt and pepper. Refrigerate until cold, about 4 hours, or up to 1 day.

Divide chilled asparagus bisque among 6 bowls. Top each with 1 teaspoon crème fraîche. Sprinkle with remaining chopped fresh dill and whole pink peppercorns, if desired.

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Devil’s Food Cake with Chocolate-Orange Buttercream Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:33 pm

A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer.

Makes 12 servings.

INGREDIENTS

  • cake
  • 4ounces bittersweet (not unsweetened) or semisweet chocolate, chopped1 1/2cups all purpose flour
  • 1/2cup unsweetened cocoa powder
  • 1teaspoon baking powder
  • 1/2teaspoon coarse kosher salt
  • 1/4teaspoon baking soda
  • 1/2cup whole milk
  • 1/2cup plain whole-milk yogurt
  • 1 1/2cups (packed) golden brown sugar
  • 3/4cup (1 1/2 sticks) unsalted butter, room temperature
  • 2teaspoons dried lavender blossoms,* finely ground in spice mill
  • 4large eggs
    buttercream frosting
  • 8ounces bittersweet or semisweet chocolate, chopped
  • 1/2cup unsweetened cocoa powder
  • 7tablespoons (or more) water1 1/2cups (3 sticks) unsalted butter, room temperature
  • 4cups powdered sugar, divided
  • 1tablespoon grated orange peel
  • 2teaspoons vanilla extract
  • 1/2teaspoon coarse kosher salt
  • 1tablespoon grand marnier or other orange liqueurchocolate curls

DIRECTIONS For cake:
Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.

Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.

For buttercream frosting:
Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.

Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.

Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.)

*Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers’ markets.

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Basic Pie Pastry Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:45 am

INGREDIENTS

  • 1 1/4 cups all-purpose flour or cake flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening, butter, margarine, or a combination
  • 3 to 8 tablespoons ice water

DIRECTIONS Mix the flour and salt together in a bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Divide into three portions. Add some of the ice water to one portion of the mixture, a little at a time, working just until the dough holds together. Set aside. Repeat with each of the remaining two portions. Gather all the dough together into a smooth ball and flatten into a disk. Add more ice water if still dry. Wrap well with plastic wrap and chill for 30 minutes or up to 3 days.


Flour a board, wax paper, or pie cloth and use a floured or stockinged rolling pin to roll out the dough. Place the dough disk in the center of the floured surfaced. Starting in the center of the dough, roll to, but not over, the top edge of the dough. Go back to the center, and roll down to, but not over, the bottom edge. Pick up the dough and turn it a quarter circle. This will keep it round and keep it from sticking.


Continue rolling, repeating the quarter turns until you have a disk 1/8 inch thick and 1 1/2 inches larger than your pan. Fold in quarters.


Place the pastry in a 9-inch pie pan with the tip of the triangle in the center and unfold. Trim the pastry 1 inch larger than the pie pan and fold the overhanging pastry under itself. To decorate, press the tines or handle end of a fork around the edge. To make a fluted pattern, use both of your thumbs to pinch the dough all around the rim so that the edge of the dough stands up. Place in the freezer or chill in the refrigerator for 30 minutes or up to 3 days, wrapped before baking.


To prebake, preheat the oven to 425°F. Prick the pastry all over with a fork. Crumple a piece of wax paper, then open it out to the edges of the pan. Weight the paper with raw rice or dried peas. Bake for 20 minutes. Carefully remove the paper and rice or peas and paper. (The rice or peas may be used again the next time you prebake a pie crust.) Now the prebaked shell can be filled with a filling and baked according to the filling directions. If the filling requires no cooking, bake the pie shell 10 minutes before filling.


Two-Crust Pie Directions
If making a two-crust pie, double the ingredients and make the bottom crust larger than the top crust. Dampen the rim of the bottom crust before putting on the top one, then seal the two together. Be very careful not to stretch either dough, so they stay together when baked.


TipIf you want a browner crust, use butter or margarine. If you want a less brown crust, use vegetable shortening.

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Chicken in Almond Sauce Recipe

Filed under: Recipes — Tags: , , — Anna @ 5:36 am

Ground almonds create texture and thicken the sauce of pollo almendrado — our homage to New York’s large Mexican and Central American population.

Active time: 45 min Start to finish: 45 min

Makes 4 main-course servings.

INGREDIENTS

  • 3/4cup sliced almonds
  • 6skinless boneless chicken breast halves (2 lb total)
  • 1teaspoon salt
  • 1(3-inch) cinnamon stick
  • 1teaspoon dried oregano (preferably mexican), crumbled
  • 2turkish bay leaves or 1 california
  • 2tablespoons vegetable oil
  • 3bacon slices, chopped
  • 1cup chopped onion (1 medium)
  • 1tablespoon chopped garlic (2 to 3 cloves)
  • 1cup low-sodium chicken broth or water
  • 1/2teaspoon black pepper
  • 1tablespoon chopped fresh flat-leaf parsley

DIRECTIONS Put oven rack in middle position and preheat oven to 375°F.

Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.

Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don’t grind to a paste).

Pat chicken dry and sprinkle with 1/2 teaspoon salt.

Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.

Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.

Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.

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Mojito Marinade Recipe

Filed under: Recipes — Tags: , , — Anna @ 2:42 am

For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is all tarted up with the juice of bitter oranges — nearly impossible to find. So we add a touch of lime juice to freshly squeezed orange juice to give it the right kick. It’s one of the most versatile pantry ingredients you can make. Use it as a marinade for pork and chicken, pour it over cooked veggies or potatoes, or toss it with salad greens.

Makes 2 1/2 cups.

INGREDIENTS

  • 1/4 cup chopped garlic
  • 1/2 cup chopped onion
  • 2 cups fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • 4 teaspoons kosher salt
  • 1 tablespoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped fresh cilantro

DIRECTIONS Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat
the olive oil in a large saucepan til just smoking. Now cover up your arms
and put some potholder mitts on your hands because you’re about to do
something that is contrary to good cooking practice but produces great flavor
release. Slide the contents of the bowl into the hot oil — be very careful
because the liquid will splatter. Simmer for 5 minutes to soften the onions
and garlic. Season the marinade with the rest of the ingredients. Pour
everything into a blender or food processor and pulse 3 times to combine.
Pour into a plastic container and cool to room temperature; then cover and
refrigerate. Mojito Marinade keeps for up to 2 weeks.

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