Thursday, April 26, 2012

Feta Spread on Crostini

French Bread Sliced and Toasted For the Spread 5 oz Feta Cheese 5 oz plain greek yogurt 3 sun dried tomatoes sliced thin 8 black olives sliced thin 3 sweet mini peppers chopped dash of crushed red pepper, white pepper, oregano, and salt Stir together and spread on toast top with thin sliced cucumbers

Layered Cobb Salad

Layered Cobb Salad Gourmet | June 2002 active time: 1 1/4 hours total time: 1 1/4 hours IngredientsFor dressing 3 tablespoons red-wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon black pepper 1/2 cup extra-virgin olive oil For salad 3 skinless boneless chicken breast halves (1 1/4 pounds) 2 California avocados 1 head romaine, cut crosswise into 1/2-inch-wide slices (8 cups) 6 bacon slices, cooked until crisp, drained, and finely chopped 3 medium tomatoes (3/4 pound), seeded and cut into 1/2-inch pieces 2 to 3 oz Roquefort, crumbled (1/2 to 3/4 cup) 2 bunches watercress, coarse stems discarded 2 hard-boiled large eggs, halved and forced through a coarse sieve 1/4 cup finely chopped fresh chives print a shopping list for this recipe view wine pairings PreparationMake dressing: Whisk together all dressing ingredients except oil in a bowl, then add oil in a slow stream, whisking until emulsified. Make salad: Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a cutting board and cool completely. Cut into 1/2-inch cubes. Halve, pit, and peel avocados, then cut into 1/2-inch cubes. Spread romaine over bottom of a 6- to 8-quart glass bowl and top with an even layer of chicken. Sprinkle bacon over chicken, then continue layering with tomatoes, cheese (to taste), avocados, watercress, eggs, and chives. Just before serving, pour dressing over salad and toss.

Friday, April 6, 2012

Browned Garlic Brussels Sprouts Recipe
•3 cloves garlic, sliced
•2 tablespoons butter
•1 pound Brussels sprouts, halved
•1 tablespoon fresh lemon juice
•1/4 teaspoon salt
•1/4 teaspoon paprika
How to make garlic Brussels sprouts:

Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown. Transfer the browned garlic to a bowl and set it aside.

Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 minutes. The bottoms will be lightly caramelized when they are done.

Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika. Serve them hot.

This browned garlic Brussels sprouts recipe makes 4 to 6 servings.

Sugar Cookie Recipe

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Sugar Cookies:
3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

Royal Icing Video

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.

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basmati rice

rice from jamie oliver's 30 minute meals
1/2 jar roasted red peppers
A few sprigs of fresh basil
Balsamic vinegar
1/2 zucchini - chopped

Roughly chop and mix the jarred peppers and basil leaves on the chopping board with the zucchini.
Add a pinch of salt & pepper, a good lug of extra virgin olive oil and a splash of balsamic.
3. cook rice according to instructions on package. when finished, mix in veggies

Alfredo Sauce

1 1/4 cups half-and-half 3/4 cup (3 ounces) grated fresh Parmesan cheese $

1/2 teaspoon salt
1/4 teaspoon black pepper Preparation

*** added a tablespoon of flour and butter mixed together to help thicken it

Cook pasta according to package directions, omitting salt and fat.
Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Reduce heat; add pasta, tossing gently to coat.

Absolutely Fabulous Portobello Mushroom Tortellini

Prep Time: 10 Minutes Ready In: 25 Minutes
Submitted By: STACEYO Cook Time: 15 Minutes Servings: 4

"Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish."
1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley 2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately

Brie Cheese Appetizer

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
Bake for 30 minutes, or until the pastry in golden brown. Serve immediately

Homemade Black Bean Veggie Burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side

Meringue Cookies
Tips for Meringue Success
Make sure your mixing bowl is completely clean and free of any trace of fat. If in doubt, wash and dry it thoroughly. Egg whites will not stiffen if there is fat present.
Use a metal mixing bowl (plastic can appear to be clean, but may still have traces of grease you can't see).
Separate the eggs while they are still cold.
Separate the egg in two smaller bowls, then add the egg white to the mixing bowl after you are sure you have an egg-yolk-free white. Cover the egg yolks and refrigerate to use for something else (properly stored egg yolks can be safely used several days after they have been separated).
Allow the egg whites to come to room temperature before beating them. This takes about 30 minutes to an hour.
Unless you are in training for the Olympic shot put or just like whisking, use a stand mixer or if you're not equipped with one, a hand mixer works great with this meringue cookies recipe.
This recipe calls for superfine sugar. You can make your own by processing regular sugar in a food processor equipped with the blade. Superfine sugar dissolves more easily in the egg whites to make smooth meringue.


Meringue Cookies

Preparation Time: 15 minutes
Baking time: 90 minutes
4 large egg whites at room temperature
1/4 teaspoon cream of tartar
1 cup superfine sugar
Preheat the oven to 200° F or 105° C.

Place the egg whites in a metal or glass mixing bowl. Using either a hand mixer or a stand mixer, begin beating the eggs. After several minutes they will start to thicken. Add the cream of tartar and continue beating until soft peaks form. With the mixer on, gradually (over several minutes) pour in the sugar. Continue to beat the egg whites until they are stiff and glossy. This will take about 10 to 15 minutes, so be patient.

Cover a baking sheet with parchment paper and place regular mounds of meringue about an inch apart on the paper. You can either use a spoon to form the cookies, or if you or your child feels especially creative, use a pastry bag to form more regular shapes.

Place in the oven and bake for 1 1/2 hours. Turn off the oven and allow the meringues to continue drying for several hours.

Your meringues should easily lift off of the parchment paper.

Makes about 2 dozen 2 inch meringues.