Monday, January 30, 2012

Cheddar Mashed Potatoes With Apples & Onions - Nigella





I am not going to say very much about this dish.  I hope the picture speaks for itself.  I am in love with this dish.  It is the ultimate of comfort food.  I won't tell you how much of this, I ate.  My lips are sealed.


This is for Forever Nigella  at  Maison Cupcake.  Add your Nigella recipes here.


Cheddar Mashed Potatoes With Apples & Onions - adapted from Nigella Lawson

Ingredients:

4 1/2 pound Yukon Gold potatoes
1/2 cup milk
1 cup grated mild Cheddar cheese
1/2 cup onions (sliced)
2 Granny smith Apples (chopped)
pepper
1/4 teaspoon Baco Bits




Method:

Peel the potatoes. Cut them in half, and drop them in a large saucepan of cold water.

Bring salted water to a boil. Add the potatoes and turn down the heat and simmer for 40 minutes.

Poke with a fork to check for doneness. Potatoes should feel right to be mashed.

In a medium skillet, in 1 tablespoon olive oil, add sliced onions and chopped apples, and saute until tender.

Drain the potatoes.  Pour the milk into the same still hot pan, and let the milk warm up.

Mash the potatoes in the pan with the milk. When it is mashed to your liking, heat on low until hot.

Add the grated cheese, beating well with a wooden spoon.


Season to taste; top with bacon bits, apples and onions and serve piping hot.

Linked to Five Dollar Dinner Challenge    Tuesday’s Tasty Tidbits   Your Recipe, My Kitchen   

Mop It Up Mondays Party    Cookbooks Sundays     Gluten Free Wednesdays   Forever Nigella


Hearth & Soul Hop

Muffin Mondays - Mini Lemon-Blueberry Muffins

You will find the muffins, I baked for Muffin Mondays, on My Sweet and Savory.
Having two blogs, I tend to pick the blog for a particular recipe, as I type it up.  When, I went to post the blueberry muffins, I didn't think twice and put it on My Sweet and Savory.  You should go and read it.  This was the making of a miracle.  It is a funny story in retrospect.  Actually, even when I realized what had happened, it was funny.  What was I going to do about it?


I know, a while back, a made mini blueberry muffins and as far as I can recall, I did not post them.  I am going to do that now with what I hope are the right photos.  I remember these mini muffins were just bites of goodness.  Pop one, in your mouth and it is gone.


The recipe comes from America's Test Kitchen Baking Book.  I have made these full sized, also, without blueberries.  I think, I used nuts and dried fruit.


Mini Muffins - Blueberry

Fortunately, I saved these photos and titled one of them with the name of the cookbook so I am giving you the right recipe and the right photos.  

Blueberry Mini-Muffins found here.  Usually, the test kitchen does not put their recipes online but I found a site called the American Test Kitchen Feed and it looks fabulous.  There is a great deal of information, answers to questions, recipes, great photos, and giveaways.  When you have a few moments, you might find a visit there, quite enjoyable.

Lemon Blueberry Mini Muffins (****Go to bottom of page for changes for lemon-blueberry)
3 cups (15 ounces) all-purpose flour (I used gluten-free)
1 cup (7 ounces) sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups whole or low-fat plain yogurt
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled (I used Canola oil)
Method:
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease 2 12-cup mini-muffin tins.
2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the yogurt and eggs together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.
3. Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan half- way through baking.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack, and let cool for 10 minutes before serving.
To make ahead: The muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed. The muffin batter can also be portioned into the tin and frozen; when the muffins are frozen solid, transfer them to a large zipper-lock bag. To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven. Bake as directed, increasing the baking time to 30 to 35 minutes.
*****Lemon-Blueberry Muffin Variation.  (This is what I made)
Flouring the blueberries prevents them from discoloring the batter, especially if the berries are frozen.
Add 1 teaspoon grated fresh lemon zest to the yogurt mixture. Toss 1½ cups fresh or frozen berries (do not thaw if frozen) with 1 tablespoon flour, then gently fold into the batter.
This is linked to  See Ya in the Gumbo     Muffin Mondays
Hearth & Soul Hop <

Sunday, January 29, 2012

Vegetarian Fried Rice From Ellie

On My Sweet and Savory, I posted this most delicious fried rice with chicken.  We absolutely adored it.  So, a few days later, I made it without the chicken, and it was almost as good which means, it was still fantastic.  This has to be a favorite meatless or with the chicken.  I think, it is all in the simple sauce that we used.  The CEiMB group made this recipe for January.  You can stop there to see the dishes other made.

If you are interested in this recipe, please go to My Sweet and Savory to get it and see the dish with chicken included.

I used cashews but Ellie Krieger used peanuts for the recipe.  For more healthy cooking with Ellie, join us at Craving Ellie with My Belly.

Veggie Version

Friday, January 27, 2012

ffwD: Broth-braised potatoes







I refuse to say that I am going to keep up with French Fridays with Dorie but I am going to make an attempt to.  I have finally got my extras lined up and cut back, on many of them.  I plan to commit myself to CEiMB, French Fridays, as weekly and Improv, Secret Recipe Club and Crazy Cooking Challenges as monthly.  That should keep me busy but not overwhelmed.  I am also skipping challenges that won't be eaten by my family.  There is no point in making asparagus when no one here, eats it, no matter if the vegetable is part of the week or month's challenge.  I know, you are going to remind me of Muffin Monday.  It is Friday and I have next Monday's muffin, baked.  I plan to post CEiMB on MY Sweet and Savory.  As you will now see, French Fridays with Dorie is right here.


This group does not share the recipe.  We would like you to buy the book.  Dorie has been good to us and this is such a small way to say, "thanks."  There are also the copyright laws.  If, it is in your budget, I recommend Around My French Table by Dorie Greenspan.  I was surprised at the number of recipes, I wanted to make.  Before, I purchased this, I questioned if I would really use it.  I have never done much French cooking or baking.  After the book arrived, I saw that this is the same down to earth Dorie, sharing fabulous recipes.  


Today's recipe, Broth Braised Potatoes is simple to make and does not call for exotic ingredients.  I had broth in the house.  The most "Intensive" work was peeling the potatoes which were cut into 3 inch pieces, although mine are smaller.  Add a few spices and cook in the soup.  That it it, in a nutshell and while it is easy to make, it is easier to eat.  Yep, it is yummy.


Join the cooks at French Fridays with Dorie and explore some good cooking.



Thursday, January 26, 2012

Nigella's Mac and Cheese





When, speaking with my husband, he mentioned that he would like to have a simple macaroni and cheese, for dinner.  I had been thinking soup since, we had not had any, this week.  


I picked up Nigella Express to see if there was an easy recipe.  While soup has peeling and chopping, it is easy to make.  This mac and cheese had to be also simple to create.  When I looked at this recipe, I was surprised at how few ingredients it took as well as the small number of steps.  Mac and Cheese, here I come.


This is very, very good mac and cheese.  I was not expecting it, looking at the recipe.  I thought it would be boring but it was not .  I did add 2 tablespoons of cream cheese to the recipe and I give some of the credit to that.  I also used a Mexican blend for the main cheeses.


Simple Mac and Cheese (adapted from Nigella Lawson - Nigella's Express)(adapted)

Tuesday, January 24, 2012

Bake with Bizzy

Is it possible, I haven't baked since my cinnamon toast muffins?  It is hard to believe but it seems to be true.  I should run to the kitchen and bake something but I have no desire to do that.  Wow!

I will compensate by looking at the good food you baked, last week.  That just might inspire me.

Starting with Mrs. Fox and her Elmo Cupcakes and Mrs. Fox's Sweets.


Chocolate Cherry Torte from Aunt Nubby's Kitchen

Ganache Topped Brownie Bites at Hun, What's for Dinner?
Photobucket

Easy Peasy Pizza Bake from Sweet Southern Home


Cheeseburger Bundles from one of my favorite blogs, One Crazy Cookie


Thank you all for participating.  I hope you find recipes for yourselves.  If you make any of these recipes, it would be great, if you let the original baker know about it.  Please do link up with another good dish.


Monday, January 23, 2012

Muffin Monday



Somewhere online, I saw muffins called Cinnamon Toast Muffins and I thought, to myself, how delicious they must be.  Tonight, I opened  the Southern Cooking Bible by Paula Deen and looked up muffins, in the index, to find one muffin and this is it.  Honestly, I thought a book with this title would have corn muffins.


Paula does quite a bit differently than I usually do when I bake muffins and some of that, I did not change.  What I did change, was the amounts of fat and sugar, in the recipe.  


I, along with many of you, have been reading about Paula and her diabetes.  She is being called a hypocrite and worse.  Many of us like Paula and her recipes and many of us, automatically change almost any of her recipes.  Being the queen of butta is not something to be proud of, in my opinion.  With so much stress, these days on healthy eating, is a chef responsible for what she promotes.


Ellie Krieger is one of my favorites and when I cook from her books, I feel a sense of relief.  Strangely enough, both hubby and I enjoy her recipes better than many others.  It is a bonus to know, we are not overdosing on fat and sugar.


I am not boycotting Paula,  as you can see.  I am sure, most of her food, tastes better than any healthy food.  All that butter does add to a cake.  I will continue to use her ideas and modify them to be healthy and I thank Paula for some good cooking.


As far as how she is handling this, I don't respect her choice, when she could be a real representative to help others cook for health.  She could lose weight and write a book and give lectures on healthy eating.  I would respect that.


I don't care that she hid her diabetes.  I am sure, she had to acclimate to the changes that did come along with the diagnosis.  Back to the muffins.  I am sharing the original recipe with my modifications.

Cinnamon Toast Muffins: adapted from Paula Deen

Muffins

3 cups all-purpose flour (gluten-free)
21/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon baking soda
3/4 cup Rice Dream
2 tablespoons buttermilk (from Rice Dream and vinegar)
8 tablespoons (1 stick) plus 2 tablespoons 3/4 cup canola oil,  1/4 stick margarine at room temperature
3/4 cup plus 2 tablespoons sugar 1/2 cup plus 1 tablespoon sugar
2 egg beaters

Coating

1 cup sugar (1/4 cup)
1 tablespoon ground cinnamon (I kept the cinnamon at a tablespoon)
8 to 12 tablespoons (1 to 11/2 sticks) butter, ( Spray canola oil)

Method:

1. To make the muffins: Preheat the oven to 375°F. Grease a 12-cup muffin tin with butter, oil, or cooking spray and dust with flour.

2. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together the milk and buttermilk.

3. In the bowl of an electric stand mixer fitted with the paddle attachment, or using a handheld mixer, cream the butter and sugar together at medium speed until light and fluffy, about 5 minutes.

4. Beat in the eggs, one at a time, beating well after each egg is added to thoroughly combine.

5. With the mixer at low speed, beat one-fourth of the flour mixture into the butter mixture.

6. Beat in one-third of the milk mixture. Add the rest of the two mixtures, alternating the dry and wet ingredients, ending with the dry ingredients. Take care not to overmix. You just want the ingredients to come together.

7. Scrape the batter into the prepared muffin tin, filling the cups just to the rim with batter.

8. Bake until lightly golden and firm to the touch, about 20 minutes. Let the muffins cool in the pan for 5 minutes, then remove them and transfer to a wire rack set on a baking sheet.

To prepare the coating: In a small bowl, combine the sugar and cinnamon. Brush each muffin top generously with the melted butter. Spray the top of each muffin with canola oil and sprinkle cinnamon sugar on top.
Linked to sshbuttonGallery of Favorites   Frugal Antics of a Harried Homemaker   Muffin Mondays        Slightly Indulgent Tuesdays    Crazy Sweet Tuesdays at Crazy for Crust     Super Bowl Eats and Treats      Lady Behind the Curtain           Chef in Training     Hearth and Soul      Frugal Food Thursday!

Sunday, January 22, 2012

Turkey and Faux Ricotta Wedges













I have no idea what people know about kosher eating.  To explain this recipe, I will share one fact with you.  Eating kosher means not mixing meat and dairy.  We don't serve both at the same meal and certainly, we do not cook with both.


When Tofutti came out with a new product, a non dairy ricotta, I thought I would make something with meat and the tofutti.  I, already use the sour cream and cream cheese.  I made this dish with browned turkey and some good vegetables and the tofutti ricotta.  When, it came time to eat it, I found it very hard to do.  It just looked too real.


Others that ate it said it was good so I will share that.  I still have some in the refrigerator and will most likely, taste it, later.

Turkey and Faux Ricotta Wedges (I found this online iFood TV. It is from the Better Homes and Garden New Dieters Cook Book.

Ingredients:
3/4 pound ground turkey or turkey sausage
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 teaspoon dried oregano, crushed
1 teaspoon garlic powder
2 beaten eggs
1 15 ounce container Tofutti  ricotta (non dairy) cheese
1/4 cup snipped fresh parsley
2 medium tomatoes, sliced


Method:

In a large skillet cook turkey, mushrooms, onion, green pepper, oregano, and garlic till turkey is no longer pink and vegetables are tender. Drain off liquid.

Spoon mixture into a 9 inch pie plate.

In a medium mixing bowl stir together eggs, Tofutti ricotta cheese, parsley, and 1/4 teaspoon pepper.  Spread over turkey mixture.

Bake, uncovered, in a 350° oven for 25 to 30 minutes or till top is set.
Arrange tomatoes on top of casserole. Bake 5 minutes more or till cheese is melted. Let stand 5 minutes before serving
.                                                                          



Friday, January 20, 2012

Baked Cardamon Squash Slices QED Delicious!



Fridays, usually mean, I am raring to go and cook up a storm.  This morning, I overslept and didn't feel any desire to hit the kitchen.  The reality is, I have no choice,  since it is right before the Sabbath and I have to cook, all that we eat Friday evening and Saturday.  Since, we are concerned about no gluten, in the dishes, it is not as easy, as going to the store and bringing dinner home.  


I had used half of a butternut squash for another dish and I was in a hurry.  I came up with, what I consider, a good solution.  It too me a few minutes to prepare and pop into the oven.  It is good food although with the sugar, I can't say it is healthy.


Here's the recipe and judge for yourself.

Baked Cardamom Squash Slices  (This is delicious )


Ingredients:


1/2 of a butternut squash
1 teaspoon cinnamon
1/8 cup sugar (optional)
1/2 teaspoon cardamom
spray olive oil


Method:


Preheat oven 375 degrees.
Microwave squash for 4 minutes on high.
Peel squash, removing the seeds.
Slice and cut slices in halves.
Place slices on parchment paper on a cookie sheet.
Sprinkle cinnamon-sugar mixture plus cardamom  on top of pieces of squash.
Spray oil on pieces and bake for 30 minutes.


Real Food Wednesdays







Wednesday, January 18, 2012

Bake with Bizzy - Neiman Marcus Chocolate Chip Cookie

I mentioned copycat recipes, yesterday.  Here is an old recipe, I made on Comfy Cook that we liked a lot.  Of course, Bizzy is going to select a cookie and why not that famous Neiman Marcus recipe.

There is much conflicting discussion about this cookie but all I know is that it tastes good.  I am a big fan of brown sugar in chocolate chip cookies.  I think that the brown sugar puts the cookie over the top, that and all the chocolate inside.  Take a look. . 



Here is the recipe, I used, although there are a variety out there.  This is on CD Kitchen





What did you bake last week?
This is linked to Mrs. Fox's Sweets   Tea Party Tuesdays   Trick or Treat Tuesday
Cast Party Wednesday  What’s Cooking Wednesdays     Full Plate Thursdays
Meyer Lemon Rosemary Cinnamon Buns - Joanne - Eating Well with Others

IMG_9263


Angie gave us Wholegrain Spelt Apple and Marzipan Cake from Angie's Recipes


Catfish Divan from Michelle from Ms. enPlace


Sausage Stars from Cooking with K




























What are we going to see, next week?  That is up to you.  Thanks.

Tuesday, January 17, 2012

Cranberry Chicken QED





I have posted very few of my chicken recipes even though, I make it weekly, so here is one, I made last week.  This brings back memories of dishes, I made, many years ago, when I was newly married.


I looked on the Internet for a recipe and found, after looking at a dozen of them, they are basically the same, so I decided on making up a recipe based on all of them.  This is a Quick, Easy and Delicious recipe.


Cranberry Chicken

Ingredients:

4 skinless, boneless chicken cutlets
1 tablespoon Osem dehydrated onion soup mix
8 ounces cranberry sauce
1/4 cup chili sauce
handful of raisins or any dried fruit
1 teaspoon of lemon juice

Method:

Preheat oven to 350 degrees F .

Place the chicken cutlets in a baking dish.

Stir the onion soup mix, cranberry sauce, lemon juice and chili sauce together in a bowl until well blended. Pour over the chicken breasts.

Cover the baking dish with plastic wrap, and refrigerate at least 3 hours.

Remove plastic wrap from the baking dish and place in oven at 350 degrees.

Bake chicken in preheated oven for 15 minutes, uncovered. Cover and cook another 15 - 20 minutes.


This is delicious with a rice dish. Add some of the juices to the rice for real flavor.


This is linked to Cast Party Wednesday      Trick or Treat Tuesday           Newlyweds Recipe Linky
Tastetastic Thursday