Thursday, September 18, 2014

Outrageous Chocolate Cookies

This is baking time with the holidays upon us (Jewish).  I think first of the grandchildren and what they would like.  Chocolate usually is the first thought and it does always please.
These cookies are filled with that wonderful ingredients and taste outrageously CHOCOLATE.  That spells Winner.

The parents monitor the amount the kids eat. If you are a parent who are blessed with living parents, please let the kids indulge a bit with the grandma's and grandpops or in our case, the Bubbys and Zaidys. I am good and don't say a word but these are bonding moments and memories for the little ones and they mean the world to us.

Outrageous Chocolate Cookies From Martha Stewart Living Omnimedia (adapted)


Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons margarine
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup (packed) light-brown sugar
1 teaspoon(s) vanilla extract
8 ounces chocolate cut into chunks (small)

Method:

Preheat oven to 350 degrees F. Heat chopped chocolate and margarine in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. 


In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high-speed until light and fluffy. 


Reduce speed to low; beat in melted chocolate. 

Mix in flour mixture until just combined. 

Stir in chocolate chunks.

Using cookie scoop (teaspoon or tablespoon - baking time varies), drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.


 Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers,9 - 12 minutes. 

Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

These are yummy.   Eat and enjoy.

Wednesday, September 17, 2014

Chicken with Caramelized Tomatoes - WWDH



I must admit, I am not sure why the Donna Hay site lists this recipe as caramelized tomatoes when chicken is a major part of the recipe,  I added the chicken to the title and I am happy it is part of the recipe since it makes up a major part of my dinner, tonight.  I am thinking of 
serving it with a bright green broccoli side dish and hopefully will produce a pretty colored plate.

I have not tasted the dish yet so I can't tell you how it turned out but I can easily guess.  This was one of the easiest dishes, we have made and I am betting with the balsamic vinegar, one of the tastiest.  The chicken is only spiced with salt and pepper which should be enough.

You can find the recipe here.



Check out the other Donna cooks and see what they have made.

Gaye             Sarah           Margaret



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Creamy Potato Spinach Soup



We have been waiting for the cool weather so we can have soup and more soup.  Both hubby and I love soup.  Almost any soup will appeal to the two of us.  He won't eat asparagus soup but that is the one exception, I can think of.  I plan to make lots of soups, during the cool/cold weather and tonight was the beginning of what I hope will be really great eating.

Creamy Potato Spinach Soup

Ingredients:
2 tablespoons. olive oil
1 large onion, chopped
5 pounds potatoes, peeled and cut in 1-inch cubes
16 ounces vegetable broth
2/3 cup whipped cream cheese

2 cups baby spinach, cut into smaller pieces
1/2 teaspoon rosemary
Salt and pepper to taste

Method:
In a crock pot, place oil and heat.  Add onions and cook on high for 30 minutes.
Add vegetable broth and potatoes.

Reduce heat to medium and cover and cook for 3 hours.
Use an immersion blender to make as smooth or lumpy, as you like.
Add cream cheese. Stir to combine well.  Use immersion blender again if the cheese does not blend in.  I intended to use sour cream and found, I did not have any.  I had a choice of yogurt or cream cheese and I decided, I wanted a richer soup and went with the cream cheese.

Add chopped spinach and mix it in well so that it cooks quickly.  Leave on for 2 minutes.  
Serve hot. 
Eat and enjoy!

Linked to: Full Plate Thursday    Poor and Gluten Free

Tuesday, September 16, 2014

Zucchini Corn Bread - Bon Appetit



Zucchini Corn Bread (adapted from Bon Appetit)

Ingredients:

1/2 cup oil
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 1/2 cups gluten-free flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Method:

Position a rack in the middle of oven and preheat to 350°.Greaser a 9 x 5 x 3" loaf pan.

Combine eggs, oil and buttermilk.

Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. 

Coarsely grate remaining zucchini. 

Add to bowl with butter mixture and stir until well blended.

Sift  flour, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. 

Add zucchini mixture; fold just to blend (mixture will be very thick). 

Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.

Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack.

Store airtight at room temperature.


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Monday, September 15, 2014

Harvest Rice


When my husband was diagnosed with celiac, we turned to rice to get through the transition.  At that time, there was very little available to the gluten-free consumer, unlike today where there is an abundance, in every store, in every aisle and probably on every shelf.

Now, when looking for a filling dish, I turn to kasha, quinoa and rice and also pasta.  Now, there are many pastas available for this special diet.  When I first started cooking without gluten, there was one that I knew of and it was made of corn and was not very good, at least, compared to what is now in the market.

Rice, while still a major part of our eating has taken a backseat to other choices such as vegetables.  Vegetables are not only safe for hubby to eat, they are good for us and delicious in many dishes.  You can see with the addition of more grains and vegetables, cooking became much more interesting.

Of course, there are also different flour(s) available and baking mixes.  No longer, do I have to say, "no" to requests for fun foods such as pancakes or tortillas.  Bagels, English muffins, pies, cakes and cookies are all easily available.  It is good, I like to bake, but if I didn't, there are kosher gluten-free brands and they are easy to find.  

This leads us back to rice.  Friday, hubby asked for rice and it made me realize that we hadn't had a rice dish in weeks.  Rice is versatile and I didn't know where to start in selecting a dish.  Hubby likes them all.  There is no favorite.  I decided to browse and came across this Harvest Rice recipe, not so different from other dishes, I have made in the past.  It turned out to be better than many of them though.

The orange zest may have been the secret ingredient or perhaps the cranberries.  All I know is that we liked this dish very much.

Harvest Rice (adapted from Allrecipes)

Ingredients :

1/2 cup slivered almonds

2 cups vegetable) broth

1 cup uncooked brown rice

1 tablespoon oil

2 onions, sliced into 1/8 inch wedges

1 tablespoon brown sugar

1/2 cup dried cranberries

1/2 teaspoon orange zest

salt and pepper to taste

Method:

Place almonds on an ungreased baking sheet. Toast at 350 degrees F ) for 5 to 8 minutes.

Place broth and  brown rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.

In medium skillet, heat oil. Add onions and brown sugar. 

Saute until butter is absorbed and onions are translucent and soft. 

Reduce heat, and cook onions for another 20 minutes, until they are caramelized.

Stir cranberries in the skillet. 

Cover, and cook 10 minutes or until berries start to swell. 

Stir in almonds and orange zest, then fold the mixture into the cooked rice. 

Sunday, September 14, 2014

Herbed Salmon Croquettes



I now keep two cans of salmon in the cupboard to be used as a miracle worker when I am at a loss what to make for a meal.  I took them out to make the following recipe from one of my favorite chefs, Ellie Krieger.

Herbed Salmon Croquettes adapted from adapted from Ellie Krieger

Method:
1 cup Gluten-free crumbs
1 small onion, minced
1/2 teaspoon garlic powder
2 cans salmon, drained of any excess liquid
1 teaspoon Dijon mustard
1 /2 celery stalk, very finely diced
2 large egg whites
3 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh dill 
1/4 teaspoon freshly ground black pepper
olive oil cooking spray

Procedure:

Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes.

In a large bowl combine 1 cup of the Gluten-free bread crumbs, the onion mixture, salmon, mustard, celery, egg whites, parsley, dill and pepper, mixing well to combine. Form into eight inch patties and gently press each some additional crumbs on top. (I use a quarter cup measure to mold the patties.

Cover a cookie sheet with parchment paper and place the patties on top. Spray with olive oil. Bake in a 350 degree oven for 25 minutes. Serve with rice, potatoes or pasta and a green vegetable. I used potatoes and peas.

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Saturday, September 13, 2014

Fettuccine with Creamy Red Pepper-Feta Sauce


I have a soft spot in my heart for Ellie Krieger. I like her dishes, easy to make and delicious to eat. Her food is not pretensious, neither is it plain. It simply tastes good.

Roasted red peppers are delicious plain but mixed with a few other goodies, plain becomes powerful.

Fettuccine with Creamy Red Pepper-Feta Sauce Ellie Krieger adapted

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 8-ounce jar roasted red peppers, drained and chopped
1/2 cup organic vegetable broth (I use Imagine)
1 cup crumbled feta cheese or a 6-ounce block
1/2 pound gluten-free fettuccine
dash black pepper
2 tablespoons chopped fresh parsely

Method:

Heat the oil in a heavy skillet over medium-high heat. Saute onion until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.

Place mixture in a food processor withbroth and all but 2 tablespoons of the feta. Process until combined, about 30 seconds.

Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed.

Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta.
Ellie Krieger, Food Network - Sunset Festival 2010 (Photo credit: Ed Bierman)

Note: I find that the addition of some water from cooking the pasta makes a huge difference, in
the creaminess of a sauce. 

Linked to Saturday Night Fever      Real Food Recipe Round Up Making Monday Mix it up Monday Clever Chicks Blog Hop    See Ya at the Gumbo     Treasure Box Tuesday Two Cup Tuesday In and Out of the Kitchen Tuesday’s Table Fat Tuesday Hearth and Soul Hop Gluten Free & DIY Tuesdays Simple Supper 
Tuesday The Yuck Stops Here 

Friday, September 12, 2014

Quinoa Mini Meatloaves


I am thinking of planning a quinoa week where I make something with quinoa for every meal.  It is so versatile and whatever, I have put it in, has come out beautifully.  Here is another example of using quinoa wisely.

Also, this leads me to think about all the ways I add filler to meat loaf.  I find that it can be too heavy without some kind of filler whether it be mashed tomatoes,  rice, bread crumbs or spinach.  I have made it with whole hard boiled eggs inside or a layer of sliced potatoes in the middle of the meatloaf.  

Many people don't like meatloaf but I think if they would play with it and make it to their liking, they would find that it is another versatile dish.


Quinoa Mini Meatloaves

Ingredients:

1 cup cooked quinoa

1 pound ground turkey
1 pound ground beef
1/2 cup diced onion
1/2 cup barbecue sauce
2 egg whites
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley


Method:

Preheat the oven to 400°. Line a baking sheet with parchment paper.

Combine all ingredients.  Using an ice cream scoop "plop" 2 - 3 scoops of meatloaf into each mold.

Place pans on baking sheet and bake for 20 minutes.

Remove from oven and turn over on plate.  Brush 1 teaspoon barbecue sauce  on top of each loaf.

Eat and enjoy.

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See Ya at the Gumbo    Let's Get Real
  

Thursday, September 11, 2014

Orange Kissed Beets


Although the recipe called for canned beets, I had the real thing, so I roasted the beets and sliced them and replaced the canned variety. This is an easy recipe and it cooked quickly. It makes a flavorful side dish and I served it with chicken, green beans and a salad. That made for a very nice dinner.




Ingredients:

1/3 cup orange juice

2 tablespoons light brown sugar

1 tablespoon oil

1/2 teaspoon cornstarch

1/8 teaspoon ground ginger

1/8 teaspoon pepper

3 beets roasted and sliced

2 tablespoons golden raisins


Method:



In a saucepan over medium heat, cook and stir orange juice, brown sugar, oil, cornstarch, ginger, salt and pepper until thick.




Add the cooked beets and raisins; heat through.  Yield: 2 servings.



Eat and Enjoy.


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Tuesday, September 9, 2014

Cauliflower and Mac Cheese - Donna Hay


Cauliflower and Mac And Cheese

This week, the Wednesday with Donna Hay ladies cooked up a cauliflower and mac & cheese, which was my choice.  For quite a while, I heard about this dish and frankly, I could not picture it and now that I have made it, I will reiterate my question.  It is not that it wasn't good.  It was but I would have liked the cauliflower with the cheese mixture alone.  I don't see that it added to the mac and cheese. Possibly, if the ratio was changed to more cauliflower and less pasta, it would have been more to my liking.

The dish was easy to make.  Two cheeses were used and the other ingredients were pretty much a normal mac and cheese recipe with cauliflower.  You can find the recipe for Cauliflower and Mac And Cheese by clicking on the title of the recipe.



Check out the other Donna cooks and see what they have made.
Gaye Sarah and Margaret



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