Buttermilk Baked Chicken, Cumin-Coleslaw and Cottage Cheese Pasta May 24, 2008

The chicken and coleslaw come from Everyday Food: Great Food Fast By Martha Stewart Living. This is an excellent cook book with quick, easy recipes based on foods that are in season. The pictures are beautiful and the recipes delicious.

The cottage cheese part of this post is a family recipe that comes down from, I think, my great-grandfather. It sounds as if pasta, pepper and cottage cheese were all he had in his home in the shtetl back in the old country and tossed it all together. Well, it turns out to be pretty darn good!

UPDATE: The cottage cheese pasta recipe has been updated as of May 26. My mom pointed out that I’m missing two ingredients — indicated below in the ingredients and directions in bold.

Ingredients

Chicken

8 slices wheat bread (or 1 1/2 cup bread crumbs)

1 cup buttermilk

1 tsp. hot sauce

salt and pepper to taste

3/4 cup grated parmesan cheese (overflowing cup)

1 tsp. thyme

garlic powder to taste

chicken breast or legs or whatever part you like

Cumin-Coleslaw

1/4 head green cabbage, grated

3 large carrots, grated

1 jalapeno pepper, minced

1/4 cup canola oil

2 T. lime or lemon juice

3 T. cilantro or parsley

1/2 tsp. cumin

salt and pepper to taste

Cottage Cheese Pasta

1-2 cup fat-free cottage cheese

Bag of penne, bow tie or fusilli pasta

2 T. butter, melted (optional)

salt, pepper and garlic to taste

cilantro to taste

1/2 cup parmesan cheese

Directions

Coleslaw

Start with the coleslaw since it’s the easiest and can be stored while working on the other items.

1. In a large bowl mix the cabbage, carrots and jalapeno. Mix well.

2. Add canola oil. Mix. Add lime or lemon juice.

3. Sprinkle with salt, pepper, cumin and pepper. Toss well. Cover with saran wrap and set aside.

Chicken

Now start with the chicken. But at this time, start boiling the water for the pasta and preheat oven to 400 degrees.

If you’re using sliced bread, tear the bread into pieces and put in the blender and voila — homemade breadcrumbs.

1. In one bowl, mix buttermilk, hot sauce, salt and pepper. In a separate bowl, mix breadcrumbs, parmesan, thyme, garlic and pepper.

2. Dunk chicken in buttermilk bowl, coating each piece pf chicken completely. Let excess drip back into bow. Then dredge chicken in breadcrumb mixture and cover completely. Place chicken on baking sheet.

3. Bake until chicken is golden brown or about 35-40 minutes.

Cottage Cheese Pasta

1. Boil, cook and drain pasta. While in strainer, add butter. Return pasta to boiling pot.

2. Add cottage cheese, pepper, garlic, cilantro and parmesan cheese. Mix well.

***

Voila you’re done!

Tomato Gruyere Camembert Tart May 8, 2008

This delightful and savory tart is from the blog the daily green.

I added my own touches to it, marked by italics. I made it as a side to salmon, although a white fish or just a big salad would pair nicely. It’s also a great brunch treat. It’s so versatile — don’t you just love those types of dishes?

Ingredients
1 1/2 C. flour
6 T. butter (3/4 stick)
salt and pepper to taste
1 T. Dijon mustard
1 C. gruyere, shredded
4-5 plum tomatoes, sliced and quartered
small wedge of camembert, cut into thin strips
rosemary
thyme
parsley
garlic
basil

Directions

Making the Dough

1. Combine flour, butter, dashes of salt and pepper. Mix until it’s coarse and crumbly.
2. add dashes of rosemary, thyme, basil and pepper
3. Using a fork, mix 2-3 T. of oil and 1 T. water. Mix until dough begins to cling to each other.
4. Shape dough into a ball, then flatten into a disc. Wrap with saran wrap and refrigerate for 30-45 minutes.

Making the Tart

Preheat oven to 375
1. Roll out dough into wide, thin circle. Place in tart pan.
2. Spread 1 T. mustard evenly over bottom of tart shell.
3. Sprinkle gruyere evenly over mustard.
4. Then layer tomato, camembert and a little extra gruyere. At each layer add a dash of spices.

5. In a small bowl, mix together 1/4 C. olive oil, and spices. Using spoon or brush, pur carefully and evenly top of tart.

6. Bake for 30-35 minutes. Serve warm.

**

Finished….enjoy!

Chicken Stuffed with Spinach, Feta and Sun-Dried Tomatoes April 29, 2008

An Emily original!

Total cook time: 30 minutes

Ingredients

2-3 boneless, skinless chicken breasts

1 cup frozen spinach

6 pieces sun-dried tomato

1/2 cup feta cheese

3 garlic cloves

salt and pepper to taste

2 T.olive oil

2 cups breadcrumbs (optional)

Directions

preheat oven to 375 degrees.

1. Cook frozen spinach according to packaging.
2. Dice sun-dried tomatoes, place in small mixing bowl.
3. Add feta.
4. Dice garlic cloves. Add half of them to the sun-dried tomato/feta mix. Put other half in skillet with spinach.
5. Once spinach is done, add to tomato/feta mix. Set aside.
6. (At this point, if you’re making rice to accompany the dish, now would be a good time to start. I used long grain wild rice and it would a fabulous side!)
6a. Rinse and pat chicken breasts. Sprinkle with salt and pepper on each side.
7. Cut slits into middle of the chicken, making pockets.
8. Spoon in tomato/feta/spinach mix into chicken.
9. Press chicken a little to close the slits, keeping the mixture from falling out
10. Heat skillet with olive oil.
11. (if you choose to bread the chicken: before placing chicken in hot skillet, place bread crumbs in bowl. Dunk chicken in bread crumbs, covering the piece. Then place chicken in skillet.)
11a. (if you do not bread the chicken: place chicken directly in the skillet.)
12. Cook chicken quickly on each side so it turns an opaque color. Once that’s over, place chicken on baking sheet lined with tin foil. Bake in oven for about 15 minutes, or until cooked through.

***

Voila! Serve with rice or salad or garlic bread and enjoy.

Cashew Chicken March 21, 2008

Courtesy of Williams-Sonoma.

This is delightful Asian tasting dish! I often find that Chinese or Thai restaurants will drown the dish in sauce…but with this entree, the chicken, cashews and veggie are lightly but perfectly coated with a tasty Asian spice!

[Also...I should note here: I realize in the beginning I said I'd add lots of photos and videos and as you can see - there are none. I do have a plan to bring those into the blog, but currently I haven't had time to film, shoot and edit. I'm also hoping that when I move into an apartment soon, it will be better suited for video. That's my justification - but I appreciate you reading and sticking with it despite the lack of multimedia!]

Now onto the recipe…

Ingredients
(serves 4)

3 T. soy sauce

1 T. rice wine or dry sherry (or apple juice can be substituted here)

2 tsp. grated fresh ginger

1 lb. boneless, skinless chicken thighs, cut into bite-sized cubes (I’m not a huge fan of chicken thighs, so I opted for boneless. skinless chicken breasts – worked great!)

1 tsp. Worcestershire sauce

1 tsp. Asian sesame oil

1/2 tsp. sugar

1/4 tsp. cornstarch

3 T. corn or peanut oil (I used canola oil…also fine!)

2 green onions, chopped thinly

1 cup salted roasted cashews

Steamed rice for serving

Directions

The Marinade

In a bowl, stir together: 2 T. of soy sauce, wine and ginger. Add and coat chicken. Cover and put in refrigerator for at least 15 minutes to marinate.

The Sauce

In a small bowl, mix together 2 T. water and remaining ( 1 T.) of soy sauce, Worcestershire sauce, sesame oil, sugar and cornstarch. stir well, until sugar and cornstarch have dissolved.

Stir-Fry Time!

1. Heat a wok or skillet and pour in 2 T. of corn/peanut/canola oil, until very hot. Remove chicken from fridge, drain well (you can throw away the marinade), then add chicken to wok/skillet (careful of hot-flying-oil!).Stir fry until chicken is cooked all the way through. Since the pan is very hot, it shouldn’t take too long. Remove chicken from pan and set aside.

2. Add another tablespoon or so of oil to skillet and turn heat down to medium. Add green onions and stir fry until soft.
3. Return chicken to wok. Add cashews. Mix all together.
4. Give the sauce a quick stir to mix all the ingredients together again and add to skillet. Coat the chicken mixture well with sauce.

Serve with rice and green veggie of your choice.

Voila – you’re done and enjoy!

Turkey Meatballs w/ cranberry sauce and mashed potatoes March 9, 2008

Woo! There’s a lot going on here – but the flavors are fabulous. And although you may think this sounds a lot like a Thanksgiving meal, it’s not quite like that. Key word here: flavors. The sweet, savory and starchy taste of the three combined just create a great meal. They don’t recreate another meal (which, by the way, is one of best meals all year!)

Keep in mind – that the proportions I use here are the original recipe. When I cook, it’s cooking for two so I change them accordingly.

The turkey meatball and cranberry sauce are courtesy of Williams-Sonoma. The mashed potato recipe come from The Washington Post.

Ingredients

turkey meatballs

1 T. unsalted butter

1/2 yellow onion, finely chopped

1-2 green onions, finely chopped

1-3 small celery stalk(s), finely chopped (eyeball it in proportion to the onions)

salt, pepper and garlic powder to taste

1 lb. ground turkey

1 cup bread crumbs

1 egg

2 T. fresh oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

cranberry sauce

2/3 cup fresh orange juice

1 cup fresh or frozen cranberries

1/4 cup sugar

mashed potatotes

4 lbs. Yokon gold potatoes, cut into 3-inch pieces. (I didn’t quite understand what they meant by ‘3-inch pieces’, so I just cut the potatoes into chunky cubes.)

8 medium cloves garlic, cut in half

1 1/2 tsp. salt

3 T. butter

2 T. olive oil

1 1/4 cup low-fat milk

pepper to taste

Directions

1. Preheat an oven to 425°F. Lightly grease rimmed baking sheet.

2. Melt the butter in skillet. Add the onion, green onion, celery and sauté until softened. Add little bit of salt, pepper and garlic powder. Spoon into a medium-sized bowl and let cool.

3. Fill pot with water and boil for potatoes.

4. While the water is boiling, wash and cut potatoes and garlic. Place potatoes, garlic and salt in boiling water. Turn down the heat to high simmer and partly cover. Cook until potatoes are soft, about 15-20 mins.

5. While those are cookin’…add turkey, egg, bread crumbs, salt, pepper, oregano to celery mix. Mix it all together! Form 8-12 meatballs and place them on baking sheet. Cover with saran wrap and set aside for a few minutes.

6. Drain potatoes. Transfer them to large bowl, using potato masher, mash them up! In saucepan, heat butter, milk and olive oil. Once heated, pour over potatoes, use whisk to whip them into shape.

7. Place turkey meatballs in the oven. Cook for 10-12 minutes, or until cooked all the way through.
8. Meanwhile…in saucepan (or frypan with high edges) add orange juice, sugar and cranberries over medium heat. Stir often until orange juice bubbles and cranberry’s pop open.

9. Spoon cranberry sauce over turkey meatballs and potatoes.

And voila! Enjoy!

***

I apologize if the directions were confusing, but I tried to write them out to coincide with the right timing so everything comes out at once! But per usual – do what suits your style best!

Creamy Fettucine with Porcini Mushrooms March 3, 2008

This recipe comes from the magazine Cooking Light.

The personal touches are indicated by italics.

Ingredients

1/2 cup boiling water

1/2 cup dried porcini mushrooms (i used fresh, regular button mushrooms and it was still very good. vouched for by James)

12 oz. fettucine pasta

1/2 cup whipping cream (or half-and-half)

3/4 tsp. salt

1/4 tsp. black pepper

6 T. grated parmesan-reggiano cheese (i used just regular parmesan and it tastes delicious)

2 T. chives

Directions

1. if you’re using fresh mushrooms: Boil 1/2 cup water. Add mushrooms. Let boil for 5-10 minutes. Drain in colinder over a bowl, reserving the liquid. Put mushrooms aside.

if you’re using dried mushrooms: boil 1/2 cup water. add mushrooms to boiling water. Cover and let stand for 30 minutes or until soft. Drain in colinder over a bowl, reserving the liquid. Put mushrooms aside.

the purpose overall is to get the water to develop that mushroom taste so it can be used in the sauce later, that’s why I think it’s okay to use either fresh or dried mushrooms. Although I’m sure a wiser cook than I would say differently. Anyway…moving on.

2 . Cook pasta according to the package. When you go to drain the water after the pasta is done, reserve 1/4 of the water in a bowl. Cool off the pot, then return pasta to the pot.

3. Combine mushrooms and whipping cream in a medium saucepan, bring to a simmer. Stir in salt, pepper and reserved mushroom water. Simmer for 5 minutes, or until slightly thickened (you can also add a little bit of flour to help thicken the sauce).

4. Add pasta water. Add chives, half of the parmesan cheese and even throw in some garlic to taste.

5. Pour sauce over pasta and mix well. Add the rest of the parmesan cheese and garnish with thyme or extra chives.

Can be served with a side salad.

* * *

I also added chicken to make it a chicken alfredo – and to do that: take chicken tenderloins, sautee them. Sprinkle with salt, pepper and garlic powder. Then cut them up into mite-size chunks and mixed it in.

Also, I found this made a little too little in proportion to the pasta. So if you’re using fresh mushrooms it’s easy to quickly boil water, toss in the mushrooms and add a little extra whipping cream and water.

Orange Chicken February 26, 2008

My mom’s recipe. This also gives me a chance to write about mama’s cookin’

Ingredients

1/2 cup orange juice

2 T. dijon mustard

1 tsp. worcestershire sauce

pepper and garlic powder to taste

1/2 cup parmesan cheese

1/2 cup bread crumbs*

1 tsp. paprika

3 chicken breasts

dash of rosemary or thyme

* simple bread crumbs: put slices of bread in a blender and mix away.

Directions

1. Preheat oven to 350

2. In small/medium sized bowl, mix orange juice, mustard, worcestershire sauce and pepper/garlic powder.

3. In another separate small/medium size bowl, mix parmesan cheese, bread crumbs and paprika.

4. remove, rinse and pat dry chicken breasts.

5. One by one, place chicken in bowl with all the liquids. Cover chicken completely turning it over a couple times to make sure it’s completely covered.

6. Then dunk in bowl of dr ingredients. Cover chicken completely. Place in baking dish. Repeat with other pieces of chicken.

7. If there is some remaining dry ingredient mix, sprinkle over the top of chicken breasts. Garnish with rosemary or thyme.

8. Bake, uncovered for 40 minutes.

Can be served with long grain rice or green salad.

Flank Steak Panini February 25, 2008

Courtesy of Williams-Sonoma recipes.

Ingredients

For the marinade:

3 garlic cloves, minced

2 tsp. Dijon mustard

2 Tbs. balsamic vinegar

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/8 tsp. red pepper flakes

3 Tbs. olive oil

1 flank steak, about 1 1/2 lb.

1-lb. loaf herbed focaccia

1/2 cup caramelized shallots*

6 oz. mozzarella cheese, sliced 1/4 inch thick (I used brie and it was amazing.)

1 cup arugula

Olive oil for brushing (optional)

Salt and freshly ground black pepper, to taste

*caramelizing shallots: in a skillet, melt tablespoon of butter. let the pan get hot. Add sliced shallots, sprinkle a few teaspoons of granulated suga and stir. Done!

Directions

1. To make the marinade: in a small bowl, whisk together the garlic, mustard, vinegar, salt, black pepper, red pepper flakes and olive oil. Transfer the marinade to a sealable plastic bag and add the flank steak. Remove the air from the bag and seal. (add ingreidents as necessary to cover steak and have left over in the bag) Refrigerate for 1 hour.
2. While steak marinating, prepare carmelized shallots.*

3. Preheat an George-Foreman-type-grill

4. Remove the steak from the bag and scrape off the excess marinade. Place the steak on the panini press close the lid and cook for 5 to 6 minutes for medium-rare, or until done to your liking. (or on a skillet is fine)

5. Transfer the steak to a cutting board and let rest for 3 minutes. Cut the steak into slices 1/8 inch thick. (thin slices are key!)

6. Cut the focaccia rolls in half. Prepare sandwich with caramelized shallots, steak, cheese and arugula. Season with salt and pepper.

7. Place 2 sandwiches on the panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 2 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches.

Voila…enjoy!

Green Enchilada Pie February 25, 2008

Courtesy of Williams-Sonoma recipes. Serves 10 -12.

This recipe can be altered and adjusted – just like any the recipe – depending on how many people you’re serving. It’s usually just James and I..but I wanted to give you the original measurements and proportions.

I added my own twist to it, I’ll indicate where necessary.

Ingredients

3 lb. chicken thighs (I use boneless, skinless organic chicken breast)

2 Tbs. salt (I use minimal salt)

1 cup vegetable oil

15 corn tortillas

1 jar green chili verde

1 lb. Monterey jack cheese, shredded

1/4 cup finely diced red onion

1/4 cup fresh cilantro leaves (or just cilantro in a spice jar works)

1 cup crumbled queso añejo cheese or other crumbly, salty cheese such as
feta (you can just use left over monterrey jack if you prefer…)

Necessary spices: cumin, paprika, pepper, chili powder

Directions

1.Put the chicken thighs/breasts in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20 to 25 minutes.

2. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin, and shred the meat.* Set the chicken aside.

3. (emily’s addition):after the chicken is shredded and cooled, dash on the paprika, cumin and chili powder. make sure all the chicken is coated with the spices.

3. Preheat an oven to 400°F. Lightly grease a 9-by-13-inch roasting pan.

4. In a sauté pan over medium heat, warm only a teaspoon or two of oil. Using tongs, quickly pass each tortilla through the hot oil until softened, 2 to 3 seconds. Drain on a paper towel-lined baking sheet. (No need to drench the tortillas.)

4. Pour 1/2 cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top.

5. Top with 1 cup of the chicken then 1 cup of the jack cheese and 1/2 cup of the chili verde starter.

6. Repeat the layering 4 more times, ending with a layer of tortillas. Top with the remaining 1/2 cup chili verde starter and the remaining jack cheese.

7. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 20 minutes more.

8. Remove from the oven and let stand for 10 minutes. Sprinkle the red onion, cilantro and queso añejo cheese on top.

*shredding meat: after you boil the chicken. Let it cool. Then use your 10-digits and shred that chicken apart.