6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
Barley Risotto with Root Veggies and Kale
This recipe is from the cool website Grill-A-Chef, by Chef Joshua whom I recently "met" when he appeared on "Chopped" in my living room. :)
1 qt. stock (chicken or veggie)
1 cup pearl barley
3/4 cups of root veggies 1/2" dice (carrot, sweet potato, celery root, turnip,
1/2 of a diced onion
1 garlic clove, sliced
1 cup of kale, sliced (tightly packed)
2 tbsps butter (or extra virgin olive oil)
1/4 cup grated hard cheese
1. Over medium high heat bring the stock to a simmer. Drop in the barley and boil it until the ends just start to burst and it is chewy, but cooked. This should take around 20 minutes but may take up to 30 depending on your barley.
2. Strain the barley, reserving the stock.
3. Heat a 6-8 qt. stock or sauce pot over medium heat, add enough vegetable oil to coat and drop in your root veggies with a few tbsps of stock to moisten. Toss every few minutes until they're just about fork tender. about 6-8 minutes.
4. Add in the onion and sliced garlic, cooking for another two minutes.
5. Add the barley and kale and mix it well. Put in enough stock to barely submerge the entire lot. Set the heat to medium high.
6. As this starts to boil, stir it well. Wait until it reduces such that you can only see bubbles peeking out the edges of the pan (see pic) This may take several minutes, so be patient.
7. Add the butter (or oil) and cheese and stir it in, continuing to cook until the liquid is almost gone. Like a good pasta it should be saucy, but not wet. When you put it on a plate it should hold a firm mound without leaking puddles of liquid - - - that's the goal anyway.
1 qt. stock (chicken or veggie)
1 cup pearl barley
3/4 cups of root veggies 1/2" dice (carrot, sweet potato, celery root, turnip,
1/2 of a diced onion
1 garlic clove, sliced
1 cup of kale, sliced (tightly packed)
2 tbsps butter (or extra virgin olive oil)
1/4 cup grated hard cheese
1. Over medium high heat bring the stock to a simmer. Drop in the barley and boil it until the ends just start to burst and it is chewy, but cooked. This should take around 20 minutes but may take up to 30 depending on your barley.
2. Strain the barley, reserving the stock.
3. Heat a 6-8 qt. stock or sauce pot over medium heat, add enough vegetable oil to coat and drop in your root veggies with a few tbsps of stock to moisten. Toss every few minutes until they're just about fork tender. about 6-8 minutes.
4. Add in the onion and sliced garlic, cooking for another two minutes.
5. Add the barley and kale and mix it well. Put in enough stock to barely submerge the entire lot. Set the heat to medium high.
6. As this starts to boil, stir it well. Wait until it reduces such that you can only see bubbles peeking out the edges of the pan (see pic) This may take several minutes, so be patient.
7. Add the butter (or oil) and cheese and stir it in, continuing to cook until the liquid is almost gone. Like a good pasta it should be saucy, but not wet. When you put it on a plate it should hold a firm mound without leaking puddles of liquid - - - that's the goal anyway.
Salmon with Lentils & Orange-Basil Dressing
2 1/4 cups water
1 cup brown lentils
salt and pepper
4 6-oz. salmon fillets
1-2 navel oranges
1 tsp. Dijon mustard
2 Tbsp. plus 1 tsp. olive oil
1/2 cup loosely packed fresh basil leaves
2 medium shallots, finely chopped (about 1/4 cup)
1/2 cup chopped fresh parsley
Preheat oven to 400. In 2-qt saucepan, combine water, lentils, and 1/2 tsp. salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until lentils are tender. Drain.
Meanwhile, spray 13x9 glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin side down. Sprinkle with salt and pepper. Roast salmon 15-20 minutes or just until opaque throughout.
While salmon is roasting, prepare orange-basil dressing: From oranges, grate 1 tsp. peel and squeeze 1/3 cup juice. In small bowl, whisk orange peel and juice with mustard, 2 Tbsp. oil, salt and pepper. Stir in basil.
In non stick 10-inch skillet, heat remaining 1 tsp. oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in lentils. Remove skillet from heat; stir in parsley and half of dressing (about 1/4 cup).
Spread lentil mixture on platter. Arrange salmon on top of lentils and drizzle with remaining dressing.
1 cup brown lentils
salt and pepper
4 6-oz. salmon fillets
1-2 navel oranges
1 tsp. Dijon mustard
2 Tbsp. plus 1 tsp. olive oil
1/2 cup loosely packed fresh basil leaves
2 medium shallots, finely chopped (about 1/4 cup)
1/2 cup chopped fresh parsley
Preheat oven to 400. In 2-qt saucepan, combine water, lentils, and 1/2 tsp. salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until lentils are tender. Drain.
Meanwhile, spray 13x9 glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin side down. Sprinkle with salt and pepper. Roast salmon 15-20 minutes or just until opaque throughout.
While salmon is roasting, prepare orange-basil dressing: From oranges, grate 1 tsp. peel and squeeze 1/3 cup juice. In small bowl, whisk orange peel and juice with mustard, 2 Tbsp. oil, salt and pepper. Stir in basil.
In non stick 10-inch skillet, heat remaining 1 tsp. oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in lentils. Remove skillet from heat; stir in parsley and half of dressing (about 1/4 cup).
Spread lentil mixture on platter. Arrange salmon on top of lentils and drizzle with remaining dressing.
Lethal Peppermint Chocolate Cake
Chocolate Ganache (recipe follows)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix
3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)
1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.
2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.
5. Meanwhile, prepare half a recipe of Peppermint Buttercream Frosting.
6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
This recipe makes two cups, enough to thinly frost a two- or three-layer cake.
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)
1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.
Peppermint Buttercream Frosting
An easy way to neatly crush peppermint candy: The Cake Mix Doctor says place it on a cutting board and cover it with a towel. Pound the covered candy with a meat cleaver or a heavy rolling pin until the candy is finely crushed.
8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)
Spaghetti Pie
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Directions
1.Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
2.Preheat oven to 350 degrees F (175 degrees C).
3.In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
4.Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
5.Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Directions
1.Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
2.Preheat oven to 350 degrees F (175 degrees C).
3.In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
4.Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
5.Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Baked Oatmeal Snack Bars
1 1/2 cups rolled oats
1/2 cup raisins
1 tsp. cinnamon
1 1/4 cups milk
1 egg
1 tsp. vanilla
Plenty of brown sugar
Preheat oven to 350. Mix dry ingredients; mix wet ingredients. Pour wet into dry; stir to combine. Pour into a 9x9 baking dish, sprayed with cooking spray. Bake for 40 minutes and let cool before cutting.
Makes 9 bars; each bar has approximately 165 calories, 3 grams fiber, 5 grams protein.
1/2 cup raisins
1 tsp. cinnamon
1 1/4 cups milk
1 egg
1 tsp. vanilla
Plenty of brown sugar
Preheat oven to 350. Mix dry ingredients; mix wet ingredients. Pour wet into dry; stir to combine. Pour into a 9x9 baking dish, sprayed with cooking spray. Bake for 40 minutes and let cool before cutting.
Makes 9 bars; each bar has approximately 165 calories, 3 grams fiber, 5 grams protein.
Sweet Potato Enchilada Stack
1 lg. sweet potato, peeled and cubed
1 Tbsp. water
1 lb. ground beef
1 med. onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas
2 cups shredded cheddar cheese
In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin, and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
1 Tbsp. water
1 lb. ground beef
1 med. onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas
2 cups shredded cheddar cheese
In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin, and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
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