New Recipe Review - April 2013

11 years ago

Tried any new recipes this month? How were they? Care to share them?

I had this recipe from a 2003 Gourmet magazine in my "to try" file and finally made it last week. I made it exactly as it was printed, with the addition of about 1/2 tsp. of dried basil, added during the final simmering.

We really liked the earthy flavor and unusual texture. The liver gave it a nice depth of flavor but you'd have to guess that it was in there. We had a little bit left next day for lunch and the ingredients benefitted from the overnight melding in the fridge. I would definitely make it again but next time, I would make the sauce the day before I wanted to serve it. The bracketed additions are mine.

FIORELLA'S RAGU DI FUNGHI PORCINI
From In Tuscany by Frances Mayes

This recipe begins with odori, the earthy mix of root vegetables and parsley
that is at the heart of many Tuscan dishes.

Serves 6 to 8

Odori:
1 carrot, minced
1 celery stalk, minced
1 onion, minced
A handful of parsley, chopped
1 clove garlic, minced
2 Tbs. EV olive oil

2 Italian sausages, casings removed [14 oz.]
3/4 pound ground veal
2 chicken livers, cut in small pieces
Salt
Pinch of red pepper
2 cloves garlic, minced
1 cup red wine [I used chianti]
1 ounce dried porcini mushrooms
1 Tbs. tomato paste
6 to 7 fresh chopped tomatoes or one 28-ounce can tomatoes

Sauté the odori ingredients in the olive oil [medium heat] to make the odori. Add the sausage, veal, liver, salt, red pepper and garlic. Sauté until brown, [medium-high heat] stirring often. When the mixture begins to stick to the pan, add the wine and stir [occasionally] until it evaporates. Meanwhile, put the dried mushrooms in hot water for 10 minutes. Remove them from the water [straining and reserving it], chop, and add them to the meat, stirring well. Add the tomato paste and the tomatoes. When the sauce has come to a boil, add the water from the dried mushrooms, well filtered. Simmer slowly for about 40 minutes. Serve with fresh-cooked, al dente tagliatelle or fettuccine. [I used fettuccini but would also be good on mafalda. It's too chunky for thin pasta like spaghetti.]

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Comments (15)

iris_gal
11 years ago
last modified: 9 years ago
I think I love this more than hummus.

Tuscan Mashed Chickpeas (Ina Garten)

15 oz. can chickpeas, preferably Goya
1/4 c. chicken stock
1 1/2 T. olive oil
1 ripe tomato, seeded & small-diced
1 clove garlic, minced
1/8 c. grated Parmesan cheese
1 1/2 T. minced flat-leaf parsley
1 T. lemon juice
salt & papper

Rinse & drain chickpeas well. Puree coarsely with stock.
Saute tomato in oil, 3-4 min., until softened. Add garlic for 30 sec.
Stir in chickpeas & heat, about 5 min. Off heat stir in cheese, parsley,
lemon juice, 1 tsp. salt & 1/2 tsp. pepper.

Serve drizzled with extra olive oil and slices of toasted baguette.
doucanoe
11 years ago
last modified: 9 years ago
Here is a good one I made for dinner two nights ago. A couple of changes I would make are in italics at the end. Other than that it is a keeper!

Taco Salad and Cilantro Lime Ranch
Source www.cookingclassy.com
Yield: Serves 6
Ingredients
2 large boneless skinless chicken breast halves
1 1/2 cups fresh salsa (I used home-canned Annie's Salsa)
1 1/2 Tbsp taco seasoning mix
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn kernels
1 head green leaf or iceberg lettuce, cut or torn into bite size pieces
1 1/2 cups shredded Monterrey Jack cheese or Cheddar cheese (I use a blend of both)
3 Roma tomatoes, diced
2 avocados, diced (optional)
Sour cream, for serving (optional)
1 recipe cilantro lime ranch, recipe follows
6 taco salad bowls or fried flour tortilla chips

Place chicken in a slow cooker, pour salsa over chicken and sprinkle with taco seasoning. Place lid over slow cooker and cook on low heat for 5 hours. Remove chicken from slow cooker (leaving salsa broth in slow cooker), shred chicken and set aside. Pour black beans, pinto beans and corn kernels into salsa broth in slow cooker. Season with salt and pepper to taste. Gently stir in chicken and cook on low heat for about 15 minutes until all ingredients are heated through. To prepare each salad, layer flour tortilla chips, lettuce, chicken mixture (scoop chicken mixture out of slow cooker with a slotted spoon), cheese, avocados, tomatoes, sour cream and drizzle with cilantro lime ranch. Serve immediately.

Cilantro Lime Ranch

1/4 cup + 2 Tbsp mayonnaise
1/4 cup sour cream
1/4 cup milk
1 Tbsp buttermilk ranch seasoning mix
1/4 cup cilantro 1 small clove garlic
Juice of 1/2 - 1 lime

Combine all ingredients in a blender and blend until all ingredients are finely chopped. Store in refrigerator.

My notes: I would add the beans to the salsa mixture after removing the chicken, but I would not combine the chicken corn and beans, but serve them separately.
I also added about 1/4 c more sour cream and a splash of buttermilk to the dressing as I found it a tad salty as written.

Linda
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triciae
11 years ago
last modified: 9 years ago
Cabbage was on sale here for a couple weeks around Paddy's Day and I had one head to use up. Made this Cabbage & Potato Au Gratin from Tyler's Ultimate series. Too heavy to eat often but it sure was good. Put a pork tenderloin in to roast along with the au gratin and it was an easy dinner. Don had a small green salad along side which I can't eat anymore (darn!).

CABBAGE AND POTATOES AU GRAIN

1 head savoy cabbage, cored, cleaned, and shredded
1 (2-inch) piece slab bacon, thinly sliced
2 tablespoons unsalted butter, plus more for greasing the gratin dish
4 garlic cloves, finely chopped
1/2 bunch fresh chives, finely chopped to 1/4 cup
Sea salt and freshly ground black pepper
2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch)
2 1/2 cups heavy cream
2 cups grated Parmesan

Preheat the oven to 375 degrees F.

Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.

Generously butter the bottom and sides of an ovenproof casserole dish.

In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.

/tricia
teresa_nc7
11 years ago
last modified: 9 years ago
I made a recipe for West African Peanut Soup to take to the office for our Cancer Relay for Life fundraiser this past week. The recipe is attributed to the Moosewood Restaurant cookbook which is why I chose this recipe over other peanut soup recipes. I added Sriracha sauce at the end, but I still felt the soup was lacking in flavor. I used vegetable broth so it would be available for the vegetarians in the office. Maybe it's just me, but I have yet to find a veggie broth that has a pleasing flavor. The fresh ginger didn't make it home from the store (it was overlooked in the cart) so I used ground ginger.

There was a couple of cups of the soup left after the lunch, but I did not save it. And I won't be making this recipe again.

West African Peanut Soup

2 cups chopped onions
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1/2 teaspoon cayenne
1 teaspoon grated peeled fresh ginger root
1 cup chopped carrot
2 cups chopped sweet potatoes
4 cups vegetable stock or 4 cups water
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallions or 1 cup chives

Directions

Saute the onions in oil until just translucent.
Stir in the cayenne and ginger.
Add the carrots and saute a couple more minutes.
Mix in the potatoes and stock.
Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
Return the puree to the soup pot. Stir in the peanut butter until smooth.
Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the other flavors.
ci_lantro
11 years ago
last modified: 9 years ago
I made this recipe a few months ago and we loved it. I'm gathering ingredients to make it again and with asparagus showing up in the stores, thought that this would be a good time to post it.

The recipe is from Noodles and Company, a small chain up here in Wisconsin (and Minnesota). The only change that I made was to use dried basil because I didn't have any fresh basil. The dish has a great blend of different flavors that play very nicely together so I think it's important to make the recipe as written and not omit anything. At least for the first go. I liked it so well that I don't plan to tinker with the recipe the next time I make it.

Asparagus & Lemon Linguine (with shrimp)
Serves 4-6
1 lb Linguine cooked al dente
2 cloves of fresh garlic, chopped
1 T White wine (optional)
¼ cup Chicken stock or vegetable stock
1 T Balsamic vinegar
1 T Extra virgin olive oil
1 bunch fresh asparagus (blanched)
½ red onion, sliced
1 cup snap peas
1 cup button mushrooms, sliced
Kosher salt (to taste)
Crushed red chilies (to taste)
1-2 T Olive oil
1 lb Shrimp (peeled & de-veined)
1-2 T Fresh basil chiffonade (thinly shredded)
4 T Feta cheese (crumbled)
1/2 Lemon fresh, juice

Prep for the pasta dish:

Step 1:
Cook the pasta to al dente (read package for directions). Stop the cooking process in cold water, drain, then toss with 1 TB olive oil & set aside.

Step 2:
Cut bottom 1/3 of asparagus stalks off & discard.
In a pot of boiling water, blanch the asparagus for 1 minute, then shock the asparagus in cold water to stop the cooking. Drain, then cut in half & set aside.

Step 3:
Crumble the feta cheese and set aside. Slice the onions and mushrooms, chop the garlic & basil, keep all ingredients separate & set aside. Squeeze juice from lemon.

To make the dish, start with a 14 inch sauté pan over medium heat. Allow the pan to get hot before adding olive oil. Toss in the garlic, red onions, and mushrooms and cook until slightly caramelized (browned). Add shrimp and crushed chilies. Add the noodles & stir, combining ingredients.

Deglaze the pan with the white wine then add the stock. When the noodles begin to sizzle a bit, add the balsamic vinegar, snap peas, asparagus and basil. Toss & stir.

The entire process will only take a few minutes. Once removed from the heat, quickly toss in lemon juice. Place onto a platter & finish with the crumbled feta cheese. Enjoy!
maggie2094
11 years ago
last modified: 9 years ago
Does a smoothie count? Just discovered this one from Jillian Michaels and love it.

~from:Jillian Michaels Body Revolution: Fat Burning Meal Plan Guide

1 c sliced banana (from about 1 large banana)
1 c almond milk
1 tbsp almond butter
1 tbsp ground flaxseed
1 tsp vanilla extract
2 c ice cubes (about 8 cubes)

In a blender, place the banana, almond milk, almond butter, flaxseed, and vanilla. Blend until very well combined. 45 to 60 seconds. Add the ice cubes and blend until smooth. Pour into two glasses and serve.
melissaki5
11 years ago
last modified: 9 years ago
I made rumchata cupcakes for my cousin's bridal shower at her request. The cake part of the cupcakes had a nice cinnamon flavor and was really good. The frosting, however, way too sweet and did not really have the flavor of the Rumchata. Next time I will definitely use a different frosting or maybe just add a lot less sugar to this one. The recipe says 24 cupcakes, I made two batches and only ended up with 30 total. Also the recipe mentions that this makes a lot of frosting so I only needed one batch of frosting and still had leftovers.

RumChata Cupcakes
Ingredients:

1/2 cup butter (1 stick, at room temperature)
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 cup RumChata
1 tsp vanilla extract
1 tsp cinnamon
4 egg whites

Directions:

Preheat oven to 350*
Combine sugar & butter and beat until fluffy
Mix together flour, baking powder, salt, & cinnamon, set aside
Mix the RumChata & vanilla together, set aside
Alternating, add in the flour mixture and RumChata mixture in to the butter and sugar. Start and end with the flour mixture.
In a clean mixing bowl, beat egg whites until soft peaks form (this will be easiest in an electric mixer)
Fold egg whites in to the batter �" do not do this in an electric mixer, use a spatula
Fill cupcake liners
Bake for 20 minutes or until cake “bounces back” when touched.

RumChata Cream Cheese Frosting

Ingredients:

12 ounces of cream cheese (1 1/2 packages, at room temperature)
1/2 cup of butter (1 stick, at room temperature)
1/2 tsp of vanilla
5 tbsp of RumChata
1 package of confectioners’ sugar (2 lb. bag)

Directions:

Combine butter and cream cheese until smooth
Add vanilla
Slowly add confectioners’ sugar
Mix in RumChata
Frost the cupcakes

Apologies in advance for the bad cell phone photography.

This post was edited by Melissaki5 on Sat, Apr 13, 13 at 18:58
grainlady_ks
11 years ago
last modified: 9 years ago
If anyone needs a great low-carb, gluten-free cake recipe, this one was a new recipe and a big hit this month. I made it for our son's birthday with Palm Sugar Caramel Sauce, and then a few days later to give to friends (she's diabetic) with the Lemon Glaze. The link to the original recipe is below. -Grainlady

Gingerbread Bundt Cake with Lemon Glaze

Cake:
3 cups almond flour
1/2 cup granulated erythritol
1/3 cup vanilla whey protein powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 tsp ground cloves
2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
1/2 teaspoon salt
6 oz greek yogurt
1/2 cup butter, softened
4 large eggs
2 tbsp molasses (optional, but adds colour and flavour)
25 drops stevia extract
1/2 cup unsweetened almond milk

Glaze:
2 oz cream cheese, softened
1 tbsp butter, softened
6 tbsp powdered erythritol
10 drops stevia extract
2-3 tbsp freshly squeezed lemon juice

1 tbsp grated lemon zest for garnish

For the cake, preheat oven to 350F and grease a 9-inch diameter non-stick bundt pan very well, making sure to work butter or oil into all crevasses.

In a medium bowl, whisk together the almond flour, granulated erythritol, protein powder, spices, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat yogurt and butter together until smooth. Beat in eggs, one at a time, until just combined. Beat in molasses if using and stevia.

Beat in half of almond flour mixture until just combined, scraping down sides of bowl and beaters with a rubber spatula as needed. Beat in almond milk, then remaining almond flour mixture until well combined.

Pour batter into pan and smooth the top. Bake 40 to 45 minutes, or until top is browned and a tester inserted in the center comes out clean. Cool in pan 15 minutes and then flip out onto a wire rack to cool completely.

For the glaze, beat cream cheese and butter together until smooth. Beat in powdered erythritol and stevia. Add lemon juice, 1 tbsp at a time, until a thick but pourable consistency is achieved.

Pour glaze over top and down sides of cooled cake. Sprinkle with grated lemon zest and serve.

Serves 12 to 16. For 12 slices, each slice has a total of 10.7 g of carbs and 3 g of fiber. Total NET CARBS = 7.7 g.
Palm Sugar Caramel Sauce (2 servings) 1/4 c. palm sugar 1 T. half & half 1/2 T. golden syrup (agave nectar, coconut nectar, or sugar\-free honey will also work) Cook, stirring constantly, over low heat for 2\-4 minutes until smooth. Add chopped pecans or walnuts, if desired. I serve this sauce over chopped apples topped with granola. Here is a link that might be useful: [Gingerbread Bundt Cake](http://alldayidreamaboutfood.com/2011/10/gingerbread-bundt-cake-with-lemon-glaze-low-carb-and-gluten-free.html)
User
11 years ago
last modified: 9 years ago
I made this jelly this morning. The grandkids and I picked a couple of cups of violets in the yard yesterday (we don't use anything on our yard). I soaked them overnight and got a nice dark infusion. The jelly is beautiful, an amazing color - it is actually violet, the picture doesn't do it justice.

Wild Violet Jelly

Two cups fresh violet flowers (no stems), well rinsed and drained.
2 cups boiling water
1/4 cup bottled, strained lemon juice
4 cups sugar
1/2 teaspoon rosewater (very optional)
1 package liquid pectin

Place rinsed flowers in glass bowl, pour boiling water over the flowers, cover and steep for at least two hours, overnight, or up to 24 hours.

Strain the liquid through a fine mesh sieve and use a wooden spoon to press all the liquid from the flowers, then squeeze the rest of the liquid out. It will be dark purple/blue. If necessary, you can store this infusión in the fridge for a few days.

Put infusion into a large stainless pot, add lemon juice - it will turn light purple.

Add sugar and bring to a rolling boil, stirring frequently to ensure that the sugar dissolves.

Let it continue to boil for a few minutes, and when you have a good rolling boil, add the liquid pectin - return to a boil, stirring constantly (it will foam up ALOT) and cook for exactly 1 minute.

Remove from heat, and follow the instructions for filling jars - I got about 9 little jelly jars (1/2 cup). Wipe the rims, put on the lids, screw on the rings, and process for 10 minutes in hot water bath.

This is such an easy recipe, too. It took about 20 minutes for the kids and I to pick enough flowers.
teresa_nc7
11 years ago
last modified: 9 years ago
Yesterday I made chicken noodle soup and decided to follow a recipe this time. This recipe from Country Living magazine was very good and made over 3 quarts of the soup. I will make this again.

Apologies for the cross post with the "cooking main dishes for my parents" thread. Although it might not be soup weather much longer, this is a good recipe for anyone who wants to improve on their regular "winging it" chicken noodle soup.

Teresa

Here is a link that might be useful: Homemade Chicken Noodle Soup from Country Living
artsyshell
11 years ago
last modified: 9 years ago
These were all keepers!

Thai Noodle Salad (from Southern Living)

1 (8-oz.) package vermicelli (I used whole wheat spaghetti)
1/3 cup chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (I omitted(
1/4 cup fresh lime juice
1 tablespoon fish sauce*
1 tablespoon honey
1 1/2 teaspoons sesame oil
1/4 teaspoon salt
2 carrots, grated
1 cucumber, peeled, seeded, and thinly sliced
1 cup finely shredded cabbage
1/4 cup chopped fresh mint
1/4 cup chopped dry-roasted peanuts

Preparation
1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
1. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
2. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
  * Soy sauce may be substituted for fish sauce.
Salad kept well for a few days in the fridge.

Thai Pineapple Fried Rice (Closet Cooking)

We loved this dish!

(makes 4 servings)

Ingredients:
1 tablespoon oil
2 shallots (sliced)
3 cloves garlic (chopped)
1 red chili (chopped) (used chili flakes)
1 red pepper (diced)
1 egg (lightly beaten)
3 tablespoons chicken stock (or vegetable broth)
3 tablespoons fish sauce (or soy sauce)
1 tablespoon curry powder
1 teaspoon sugar
1/2 cup cashews (roasted)
3 cups cooked rice (preferably a day old) (used brown)
1 cup pineapple (cut into bite sized pieces)
1 cup shrimp (cooked, optional)
1/4 cup peas (fresh or frozen)
1/4 cup currants (or raisins) (omitted)
2 green onions (sliced)
1/4 cup cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
3. Add the egg and stir-fry for a minute.
4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
5. Add the cashews and stir-fry for 30 seconds.
6. Add the rice, break up any clumps and stir-fry for a few minutes.
7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.
8. Remove from heat and serve garnished with chopped green onions and cilantro.

Salsa Quinoa Salad (diary of a jewel)

Salsa Quinoa Salad
Ingredients
1.5 Cups Dry Quinoa
1 Red Pepper
½ Cucumber
½ Red Onion
½ Pint of Cherry Tomatoes Halved
1 Cup of Salsa (I used a med heat salsa with black beans and corn in it)
½ Bunch of Cilantro
Juice of 1 Lime
2 Tablespoons of Cumin (seemed like a lot so I used 1 1/2tsp).
Instructions
1. Cook quinoa as per directions on the package. Cool and set aside.
2. Dice the vegetables and remove cilantro from stems, added to the cooled quinoa
3. Mix the salsa, lime juice and cumin together, pour over the vegetables and quinoa. Stir and refrigerate for an hour or so before serving, to allow the flavors to blend.
Banh Mi Chicken Burger Recipe (Excellent, not sure of source)

INGREDIENTS

For the pickled carrots:
•1/3 cup distilled white vinegar
•1/3 cup granulated sugar
•3/4 teaspoon kosher salt
•1 cup peeled and coarsely shredded carrots (from about 2 medium)
For the chile mayonnaise:
•1/2 cup mayonnaise
•2 tablespoons chile-garlic paste or sambal oelek (I used Sambal)
For the burgers:
•2 tablespoons fish sauce
•2 medium scallions, finely chopped (white and light green parts only)
•1 tablespoon minced fresh ginger
•1 tablespoon coarsely chopped fresh cilantro leaves
•1 teaspoon packed finely grated lime zest (from 1 medium lime)
•2 teaspoons freshly squeezed lime juice
•1/2 teaspoon kosher salt
•1/8 teaspoon freshly ground black pepper
•1 1/2 pounds ground chicken (dark meat or a mixture of dark and white meat) (I use Turkey)
•Vegetable oil, for oiling the grill
To assemble:
•4 Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted (I use Costco Ciabatta buns)
•2/3 cup packed fresh cilantro leaves
•4 romaine lettuce leaves
INSTRUCTIONS

For the pickled carrots:
Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from heat, add the carrots, and stir to coat in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use.
For the chile mayonnaise:
Combine the mayonnaise and chile-garlic paste or sambal oelek in a small bowl. Cover and refrigerate until ready to use.
For the burgers:
Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined.
Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill.
Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
To assemble:
Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately.

I've made the sandwiches a few times. Great flavor!
ci_lantro
11 years ago
last modified: 9 years ago
Had some lemons in the refrig that needed to be used so I tried Ina Garten's Lemon Yogurt Cake.

It is gooood. Easy to make--no need to drag out the Kitchen Aid--and bakes in a loaf pan so it's a small cake, great for singles or empty nesters. (I suspect that it's a good candidate for the freezer, too, if you wanted to bake it in smaller loaf pans & freeze some.) Another plus is that its economical--no fancy ingredients and, so long as you have lemons on hand, no need to make a special trip to the grocery store.

Lemon Yogurt Cake (Ina Garten)

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

***(I omitted the vanilla and replaced it with lemon extract....since I was using a carton of vanilla yogurt...reduced the sugar a bit to compensate for the sweetened yogurt.)
sooz
11 years ago
last modified: 9 years ago
I made Oatmeal Chocolate Chip Cake this afternoon, as an experiment with oat flour that I attempted to make from Coach's Oats.

DH liked it and announced it was a keeper (he's easily pleased by my cooking!), but I wasn't thrilled. It would be better with a big scoop of vanilla ice cream over it.

The sweetness was fine, but it had cracks on top and didn't hold together well when cut, and kinda fell apart, too, and it got a little too brown on the edges. I'm thinking if anyone wants to doctor up this recipe, they might want to add a bit more oat flour to see if that helps.

This was based on half a recipe for Blondies, so you'll notice measurements like one-fourth plus one-eighth. Fractions are not my friend when posting, so I've spelled them out.

Oatmeal Chocolate Chip Cake
1 C oatmeal flour
1 tsp baking powder
one-half tsp salt
one-fourth PLUS one-eighth C butter, soft
1 “scoop” of Stevia (use the teeny tiny scoop that comes with the Stevia)
one-fourth PLUS one-eighth C brown sugar
1 to one-half tsp vanilla
1 egg
4 oz unsweetened apple sauce
1 C choc chips

Combine flour, baking powder and salt and stevia.

In a large bowl, combine softened butter, brown sugar and vanilla, and beat til creamy.

Add egg, beat well, then add the applesauce.

Gradually add oat flour mixture and mix well.
Stir in choc chips.

Spread into greased pan (my pan's interior dimensions were 6.5 x 6.5 inches) and bake at 350° for 30-35 mins.
Cool and serve.
sooz
11 years ago
last modified: 9 years ago
I've yet to figure out how to post more than one photo at a time, so here's another photo--it just doesn't hold together very well.
Smiles,
Sooz
teresa_nc7
10 years ago
last modified: 9 years ago
Recently I finally made Pimiento Cheese Biscuits for breakfast and they were yummy! This turned out really well, rose high and light, a great cheesy flavor - from my own homemade pimiento cheese, of course. What’s not to love……biscuits + pimiento cheese = deliciousness! Many recipes I found on the internet used grated cheese and diced pimientos, but I wanted to use homemade pimiento cheese in the recipe. (In the South, this is pronounced “pimentacheese” as in almost one word.)

Here is the halved recipe from somewhere in cyberspace:

1 1/2 cups all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 T. sugar
1/4 cup butter (half a stick), cold
1/2 cup good quality or homemade pimiento cheese
1/2 cup milk

Set oven to 450F. Use an ungreased flat baking sheet without sides; can be lined with parchment paper if desired.

Stir dry ingredients together in a bowl. Cut in cold butter with two table knives or a large fork or a pastry blender until butter is in little crumbs mixed into the dry ingredients.

Add in the pimiento cheese in little plops to the dough. Stir in milk (I needed a little more than 1/2 cup)and mix the dough until PC is mixed throughout.

Knead dough briefly to form a cohesive ball. Pat dough out into a circle (I used wax paper under the dough for kneading, patting, and cutting) about 3/4-inch thick. Cut dough into 7-9 biscuits. Put on baking sheet and bake at 450F for 10-12 minutes.

Notes:
~ If your pimiento cheese is more loose and has more liquid in it, you may not need the extra milk; purchased PC if often a different consistency than homemade, which is more paste like.

~ Next time I am going to add about 1/4 t. cayenne pepper to add “a little kick.”

~ Unbaked biscuits can be frozen.

Teresa

New Recipe Review - April 2013

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