Recipes for Cranberries - Week 2 October 2013
13 years ago
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13 years agolast modified: 11 years ago
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Recipes for Rice - Week 2 February 2013
Comments (25)Mexican Rice from AmericaâÂÂs Test Kitchen Because the spiciness of jalapeños varies from chili to chili, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chills that are cooked in the rice. Use an oven safe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The potâÂÂs depth is less important than its diameter; weâÂÂve successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven safe lid. Vegetable broth can be substituted for chicken broth. 2 medium tomato, ripe tomatoes (about 12 ounces) cored and quartered 1 medium onion, preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeno peppers 2 cups long grain white rice 1/3 cup canola oil 4 clove of garlic, minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup cilantro, fresh, minced 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately. Serves 6-8 as a side dish...See MoreRecipes for Turnips and Rutabaga - Week 2 September 2013
Comments (16)Turnip Fries Ingredients: * 8 medium turnips (about 2 1/2 pounds) * 1/2 cup heavy cream * 1 teaspoon Splenda * 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg * 1 teaspoon freshly ground black pepper * 1/4 teaspoon salt (sea salt works best) * 1/4 cup grated Parmesan cheese * Olive oil spray * Lime juice Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-by-1/2-inch sticks. Pour 1/2 cup heavy cream into a large bowl and place the turnip sticks into the cream. Fill bowl with cold water until the turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit to mix and allow to sit in cream mixture for 10-15 minutes. (This cream-soaking step removes the "bite" flavor of the turnips, leaving them with a milder, more potato-like flavor.) Rinse in colander with cool water and pat dry. Preheat oven to 425°F. Combine turnip sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip sticks. Spray 2 large baking sheets lightly with the olive oil spray. Spread the turnips in a single layer on the sheets and spray again with the olive oil. Bake in a preheated 425°F oven for 15 minutes. Turn the fries over and continue baking for 15 minutes, until the fries are tender and golden in color. Serve hot with a sprinkle of lime juice. ** some people like to sprinkle a little chili powder or cajun seasoning on for extra spice. Some recipes say to leave the skin on, feel free to try it either way, I think the skin makes them rubbery and more tart. Makes 8 servings. Approximately 4.5 carbohydrate grams per serving. I don't remember where I got that recipe but I liked them. Crab Bisque The Soup Nazi's Crab Bisque Ingredients: * 4 pounds snow crab clusters (legs) * 4 quarts water (16 cups) * 1 small onion, chopped * 1 1/2 stalks celery, chopped * 2 cloves garlic, quartered * 2 small turnips, peeled, chopped * 1/4 cup fresh chopped Italian parsley * 2 teaspoons mustard seed * 1 tablespoon chopped pimento * 1/2 teaspoon coarse ground pepper * 2 bay leaves * 1/3 cup sugar-free tomato sauce * 2 tablespoons half and half * 1/4 cup unsalted butter * 1/4 teaspoon thyme * 1/8 teaspoon basil * 1/8 teaspoon marjoram Remove all the crab meat from the shells and set it aside. Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock. Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts. Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick. Note: This is a very slightly altered version of the soup that is Jerry's favorite from the Soup Nazi episode of Seinfeld. The recipe was naturally very low-carb. This is likely to be the best tasting crab bisque you've ever tasted and has no sugary fillers like commercial crab bisque. Makes 6 servings. 5 net grams of carbohydrate per serving....See MoreRecipes for Brussels Sprouts - Week 1 October 2013
Comments (23)This is another one we like, it calls for parsnips but I also do it with fresh turnips. Roasted Parsnips & Brussels Sprouts 2 large parsnips, peeled and cubed 2 cups Brussels sprouts, cleaned and halved 1 large shallot or ý an onion, thinly sliced 3 tablespoons olive oil, divided, for cooking ý teaspoon kosher salt ü teaspoon ground black pepper 2 tablespoons grainy Dijon or country mustard 1 tablespoon honey or agave 1 tablespoon olive oil or grapeseed oil juice of ý a lemon pinch red pepper flakes Preheat your oven to 400 degrees F. Peel and cube your parsnips and clean and halve your Brussels sprouts, then set aside. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pan (I prefer cast iron) and add in your sliced shallot or onion. Saute for 5 minutes or so over medium-high heat, until just translucent, then remove from the pan and set aside. Add in another 1 or 2 tablespoons of olive oil and add in your parsnips and sprouts and sprinkle with ý teaspoon of salt and ü teaspoon of pepper. Cook over high heat, stirring occasionally, for 8-10 minutes, until they are both somewhat browned (but definitely not nearly cooked through). Whisk together your mustard, honey, oil, lemon juice, and a pinch of red pepper flakes, add the shallots back to the pan, and toss everything together. Place the whole pan in the oven and roast for 25-30 minutes, until the parsnips and Brussels sprouts are fork tender. Taste and add any additional salt, pepper, or honey, and serve. This is where I found the recipe originally Roasted Parsnips & Brussels Sprouts...See MoreRecipes for Spinach - Weeks 3 & 5 October 2013
Comments (9)Creamed Spinach Serves 6 2 pounds baby spinach or 2 1/2 pounds fresh spinach, tough stems discarded 1 3/4 cups heavy cream or whole milk, or a mix thereof 1 small onion, finely chopped 1 small clove garlic, minced (optional) 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Pinch of freshly grated nutmeg Wash your spinach well but no need to spin or pat it dry. Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach. Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth or putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible. Coarsely chop the wrung-out spinach. Wipe out large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes. Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through. Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately....See More- 13 years agolast modified: 11 years ago
13 years agolast modified: 11 years ago- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
13 years agolast modified: 11 years ago- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
- 13 years agolast modified: 11 years ago
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