It rained this weekend. I made a pretty conventional lentil soup for Munch and Mingle. People seemed to like it. I forgot the scallion tops, which I think add a lot to lentil or split pea soup, not to mention chicken soup. I used turkey ham in my soup this time.
Home-style Lentil Soup
Ingredients - amounts can be varied
1 pound dried lentils
2 medium to large chopped yellow onions (depending on whether you include scallions)
2 Tablespoons vegetable or olive oil (more if needed to caramelize onions)
Freshly ground black pepper to taste
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried (optional)
2 large or 4 medium-sized ribs celery and some leaves, medium-diced
4 large or 6 medium-sized carrots, medium-diced
1 quarts water
1 pound diced ham, turkey ham or smoked turkey (optional)
Additional water or broth (about a quart)
Salt and additional pepper to taste
Rinsed, trimmed and diced green tops from 1 bunch scallions
Directions
Pick over and rinse lentils.
In a 6 quart or larger Dutch oven or stockpot on medium heat, saute the onions, pepper and thyme until the onions are translucent and start to caramelize, stirring frequently. For richer flavor, you can caramelize the onions to a light brown color. Watch that they don't burn. Lower heat if necessary. Add the celery and carrots and saute for a few more minutes if you have time. Add a quart of water and the lentils. Cover and bring to a boil. Reduce the heat and start to simmer, covered. Dice meat (if used) and mix into hot soup.
If you need to transport the soup, this is a good time to do it, to prevent spilling. Place your kettle in a slightly larger cardboard box. When you reach your destination, add additional water or broth to the desired consistency (about a quart of water), bring to a boil again and simmer until the lentils are tender, about an hour. Or finish cooking in a 6-quart slow cooker. Lentils may continue to swell as they finish cooking, so you may need to adjust water or broth further. Shortly before the soup is done, add diced scallion tops, if you are using them. Add salt and additional pepper to taste.
Quantity Cooking: If you double the recipe, you will have enough for an 8-quart stockpot to take to a potluck, with about 2 quarts to leave home for later. Mix all ingredients after adding 2 quarts water and the diced meat, then transfer some to a 3-quart saucepan. Transport the 8-quart stockpot before adding additional water or broth. Take diced scallions with you in a little baggie if you plan to use them. If you have a big enough pot with a heavy bottom, you can multiply this recipe further. You could also transport cold soup in big plastic pitchers.
Other recipes
From our friend Jana, a healthy recipe with lemon and greens. We might use escarole, Tyfon Holland Greens, mild Asian greens such as Tatsoi, or even kale in place of spinach.
Lemon and Lentil Soup
This soup is a great dish to prepare when you don’t have a lot of time; we use a food processor for all of the chopping which cuts the preparation time in half. Serve this soup over cooked brown jasmine or basmati rice. This soup also freezes well for later use.
Serves 4 to 6
1 small onion
5 cloves garlic
2 tablespoons extra virgin olive oil
2 cups red (or green) lentils, rinsed and drained
8 cups vegetable stock or water
4 to 5 cups baby spinach
1 small handful fresh parsley
½ cup freshly squeezed lemon juice
1 to 2 teaspoons sea salt or Herbamare
1. Peel and cut ends off of the onion and place into a food processor fitted with the “s” blade. Peel the garlic and place it into the food processor along with the onion. Pulse the onions and garlic until finely chopped.
2. Heat olive oil in a 6-quart pot. Add onions and garlic and sauté for about 5 minutes or until soft.
3. Add the lentils and the vegetable both or water. Cover pot and simmer for about 25 minutes or until lentils are very soft and cooked through.
4. While the lentils are cooking, place the spinach and parsley into the food processor and pulse until minced.
5. Add minced parsley and spinach to the cooked lentils along with the lemon juice and sea salt. Simmer on low for another 3 to 5 minutes. Taste and add more salt or lemon juice if desired. Serve over cooked brown jasmine or brown basmati rice.
Recipe from pg 150 of The Whole Life Nutrition Cookbook: The Recipes, by Alissa Setersten & Tom Malterre, MS, CN
Here's a recipe with lots of veggies, tomato paste and cumin. It's vegetarian if you substitute water or vegetable broth for chicken broth. I would substitute lemon juice for the red wine or red wine vinegar, as I am allergic to the sulfites in wine. I might even add a little lemon zest. I like lemon zest in spaghetti sauce. Might also try it with basil in place of cumin.
Another recipe with a little fresh tomato, cumin, coriander and grains of paradise. Bet I would like it without the cumin, maybe with black pepper if I didn't have grains of paradise. Though maybe coriander and grains of paradise would go well together.
Here's one with chicken, kale and tomato. Have fun trying something a little different.
Showing posts with label Quantity Cooking. Show all posts
Showing posts with label Quantity Cooking. Show all posts
Tuesday, April 13, 2010
Wednesday, December 23, 2009
Oven-poached Turkey Breast
I wasn't sure exactly what what to call this. David's Mom once cooked for a fancy spa near San Diego where movie stars, etc. often went to lose a little weight. She sometimes prepared this turkey for 600 people. It was served cold with salads and such. Easy, low in fat and very moist and good.
Ingredients
Turkey breasts: If starting with a whole turkey breast, cut each half-breast from the bone and remove the skin. You can simmer the wishbone, ribs, skin, etc. for stock - for another recipe - if you like.
Salt, other seasonings to taste.
Preheat oven to 400 degrees. For each turkey breast half, place a square of heavy-duty aluminum foil shiny side up on a flat surface and spray with non-stick cooking spray. Season the half breast of turkey, boneless and skinless, with salt. If using other seasonings (celery salt, sage, thyme, pepper, etc.) mix them with the salt and rub onto the turkey. Place half breast on the foil sheet and fold foil fairly tightly around the turkey, making sure that all seams will be above the turkey when it is placed in the oven.
Place wrapped half-breasts on a rimmed baking sheet or in a baking dish with a little room between them and bake in a pre-heated oven at 400 degrees for 45 minutes to 1 hour, depending on the size of the half breast(s). Remove from oven. Do not open foil. Allow to cool in foil to room temperature. Some of the juices which developed during cooking will be re-absorbed by the meat. Refrigerate while still wrapped, or carefully unwrap to serve, as there will still be some juices around the turkey.
Slice and serve cold, or if you wish to re-heat the turkey, re-heat it in the juices saved from cooking.
Allergy information: No corn, wheat, milk or eggs.
Ingredients
Turkey breasts: If starting with a whole turkey breast, cut each half-breast from the bone and remove the skin. You can simmer the wishbone, ribs, skin, etc. for stock - for another recipe - if you like.
Salt, other seasonings to taste.
Preheat oven to 400 degrees. For each turkey breast half, place a square of heavy-duty aluminum foil shiny side up on a flat surface and spray with non-stick cooking spray. Season the half breast of turkey, boneless and skinless, with salt. If using other seasonings (celery salt, sage, thyme, pepper, etc.) mix them with the salt and rub onto the turkey. Place half breast on the foil sheet and fold foil fairly tightly around the turkey, making sure that all seams will be above the turkey when it is placed in the oven.
Place wrapped half-breasts on a rimmed baking sheet or in a baking dish with a little room between them and bake in a pre-heated oven at 400 degrees for 45 minutes to 1 hour, depending on the size of the half breast(s). Remove from oven. Do not open foil. Allow to cool in foil to room temperature. Some of the juices which developed during cooking will be re-absorbed by the meat. Refrigerate while still wrapped, or carefully unwrap to serve, as there will still be some juices around the turkey.
Slice and serve cold, or if you wish to re-heat the turkey, re-heat it in the juices saved from cooking.
Allergy information: No corn, wheat, milk or eggs.
Saturday, December 5, 2009
Quick Asian Chicken Salad for a crowd
I accidentally bought 10 pounds of coleslaw mix this week for a branch party and only used 5 pounds. So I'm going to be trying out some cabbage salad recipes. This recipe is adapted from the Ready Pac coleslaw package. Haven't tried it. Think I'll experiment with a quarter recipe, less dressing.
Rotisserie chicken, skin removed, deboned and sliced: 6 pounds
5 pound restaurant pack shredded cabbage for coleslaw or 2 medium heads cabbage, shredded
Diced scallions: 20 oz. or 4 cups
Water chestnuts, drained or sliced, jicama, peeled and sliced in small pieces and /or diagonally sliced celery: 2 lb. or 2 quarts
Uncooked Ramen soup noodles broken into pieces (no seasoning pack): 2 pounds or 12 cups (or use fried crispy chow mein noodles or rice noodles for garnish)
Sesame Asian Salad Dressing: 3 quarts (I think you could use less - much less if you skip the Ramen noodles. Purchase where you get the restaurant pack of shredded cabbage, or make your own).
Mix chicken, shredded cabbage, scallions, water chestnuts, jicama and/or celery. Add broken Ramen noodles if using. Add dressing. Mix well and refrigerate until serving time. Garnish with cashew pieces, toasted almond slices or toasted mild sesame seeds if desired. Or garnish with fried chow mein noodles or rice noodles if you did not use the Ramen noodles in the recipe. If you intend to serve salad soon after you make it, it would be best to skip the Ramen noodles and use the crispy noodle garnish instead.
Rotisserie chicken, skin removed, deboned and sliced: 6 pounds
5 pound restaurant pack shredded cabbage for coleslaw or 2 medium heads cabbage, shredded
Diced scallions: 20 oz. or 4 cups
Water chestnuts, drained or sliced, jicama, peeled and sliced in small pieces and /or diagonally sliced celery: 2 lb. or 2 quarts
Uncooked Ramen soup noodles broken into pieces (no seasoning pack): 2 pounds or 12 cups (or use fried crispy chow mein noodles or rice noodles for garnish)
Sesame Asian Salad Dressing: 3 quarts (I think you could use less - much less if you skip the Ramen noodles. Purchase where you get the restaurant pack of shredded cabbage, or make your own).
Mix chicken, shredded cabbage, scallions, water chestnuts, jicama and/or celery. Add broken Ramen noodles if using. Add dressing. Mix well and refrigerate until serving time. Garnish with cashew pieces, toasted almond slices or toasted mild sesame seeds if desired. Or garnish with fried chow mein noodles or rice noodles if you did not use the Ramen noodles in the recipe. If you intend to serve salad soon after you make it, it would be best to skip the Ramen noodles and use the crispy noodle garnish instead.
Christmas Party Marinated Coleslaw
Adapted from this recipe. Christmas colors - light green, dark green and red. You will need a very large bowl or kettle in which to mix and marinate the salad. The volume of the salad will decrease during marination, and you can serve the salad in a more normal-sized large bowl.
5 tsp. celery salt or 4 tsp. salt and 2 tsp. celery seed
1 tsp. freshly ground black pepper or 1/2 tsp. red pepper (or to taste)
2 to 4 tsp. dry mustard or mustard seed
1/2 cup sugar
1 1/3 cups cider vinegar
1 large onion (for 1 cup minced onion) or equivalent in scallions*
1/2 cup to 1 cup chopped green pepper or Ancho or Pasilla chiles (optional)*
1/4 cup chopped pimento or one large chopped red bell pepper*
2 medium heads cabbage, about 5 pounds total, or a 5 pound restaurant pack shredded cabbage for coleslaw (remove bags of red cabbage and carrots for Christmas colors)
1/4 cup vegetable oil, or to taste
Watercress, green and red pepper rings for garnish
Directions
Mix dry seasonings and sugar in the bottom of a very large bowl or non-aluminum kettle. Add vinegar and mix well. If using an onion, peel, quarter and mince in food processor. If using scallions, mince white part and thinly slice tender green tops. Add onion to vinegar mixture. If the onion is strong, let it sit in the marinade for a while before adding the other ingredients. Chop and add green and red peppers, if used.
If using whole cabbage, cut into eights, remove core and any tough outer leaves. Shred in food processor. If using a restaurant pack of shredded cabbage and it's for a Christmas party, remove the small pack with carrots and/or red cabbage. Otherwise, use them, too. Add cabbage to other ingredients and mix well.
Cover and refrigerate for at least 3 hours, mixing well 2 or 3 times. Drain just before serving or transfer to a smaller serving bowl using a slotted spoon. Toss in oil. Garnish with watercress or red and green peppers if desired.
* Chopped green pepper is colorful and flavorful, but some people cannot tolerate it. Red bell peppers are easier for most people to tolerate, but not all. You could cut green and/or red bell peppers in rings, strips or shapes for a fancy design and use them for garnish. Or leave the peppers in large chunks in the salad so guests who have sensitive tummies can remove them easily.
Ancho or Pasilla chiles have some mild heat and a nice, fruity flavor which could be a nice addition to this salad.
To add dark green color to the salad without fresh peppers of any kind, substitute tender tops from scallions, thinly sliced, for all or part of the onion in the recipe. A few stalks of celery, diced, are also nice additions.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
5 tsp. celery salt or 4 tsp. salt and 2 tsp. celery seed
1 tsp. freshly ground black pepper or 1/2 tsp. red pepper (or to taste)
2 to 4 tsp. dry mustard or mustard seed
1/2 cup sugar
1 1/3 cups cider vinegar
1 large onion (for 1 cup minced onion) or equivalent in scallions*
1/2 cup to 1 cup chopped green pepper or Ancho or Pasilla chiles (optional)*
1/4 cup chopped pimento or one large chopped red bell pepper*
2 medium heads cabbage, about 5 pounds total, or a 5 pound restaurant pack shredded cabbage for coleslaw (remove bags of red cabbage and carrots for Christmas colors)
1/4 cup vegetable oil, or to taste
Watercress, green and red pepper rings for garnish
Directions
Mix dry seasonings and sugar in the bottom of a very large bowl or non-aluminum kettle. Add vinegar and mix well. If using an onion, peel, quarter and mince in food processor. If using scallions, mince white part and thinly slice tender green tops. Add onion to vinegar mixture. If the onion is strong, let it sit in the marinade for a while before adding the other ingredients. Chop and add green and red peppers, if used.
If using whole cabbage, cut into eights, remove core and any tough outer leaves. Shred in food processor. If using a restaurant pack of shredded cabbage and it's for a Christmas party, remove the small pack with carrots and/or red cabbage. Otherwise, use them, too. Add cabbage to other ingredients and mix well.
Cover and refrigerate for at least 3 hours, mixing well 2 or 3 times. Drain just before serving or transfer to a smaller serving bowl using a slotted spoon. Toss in oil. Garnish with watercress or red and green peppers if desired.
* Chopped green pepper is colorful and flavorful, but some people cannot tolerate it. Red bell peppers are easier for most people to tolerate, but not all. You could cut green and/or red bell peppers in rings, strips or shapes for a fancy design and use them for garnish. Or leave the peppers in large chunks in the salad so guests who have sensitive tummies can remove them easily.
Ancho or Pasilla chiles have some mild heat and a nice, fruity flavor which could be a nice addition to this salad.
To add dark green color to the salad without fresh peppers of any kind, substitute tender tops from scallions, thinly sliced, for all or part of the onion in the recipe. A few stalks of celery, diced, are also nice additions.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
"Spanish" Green Beans
Adapted from The Pioneer Woman Cooks!. Entertaining directions at the link.
Pioneer Woman recommends her recipe as a Thanksgiving side dish. It can be prepared in advance and holds for hours in a slow-cooker or electric skillet. Recipes to serve 10 and to serve a crowd of 20 (more at a buffet) are below. Leftovers are good, too.
This dish would also be good served in individual bowls for a light supper (or breakfast or brunch) with a nice roll or some toast. Reminds me of Grandma's farm breakfast of stewed tomatoes and grilled cheese sandwiches. Or serve over a little brown rice, over drained and heated canned corn or with some good tortillas.
Ingredients
5 slices bacon (or 1/3 to 1/2 pound)
1 medium onion, diced
4 cans (14.5 oz. ) whole or cut green beans (or 1 1/2 to 2 Pounds fresh or frozen)
2 cans (14.5 oz.) stewed, whole or diced tomatoes (or one 28 oz. can)
Cayenne pepper to taste (Up to 1/8 teaspoon, or 1/4 teaspoon of regular red pepper)
Preparation
Slice the bacon into pieces one inch wide or less and start cooking them in a deep skillet or Dutch oven. Cook and stir over medium-low heat until bacon startes to turn brown, stirring occasionally. Meanwhile, dice the onion. When the bacon is beginning to brown, drain off most of the fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice color, but do not cook until bacon is crisp.
Add the two cans of tomatoes with their juice. Stir, loosening browned bits from the bottom of the pan and breaking up the tomatoes a little if you wish. Drain the green beans and add them to the pan. Stir gently. If you add the cayenne pepper to the pan with the bacon and the onions now, the heat may increase as the dish cooks. You can also add the pepper just before serving, when it will be easier to adjust the flavor to your preference.
If you wish to take this dish to a potluck, you can heat it through at this point, then transfer it to a 3 to 4 quart slow cooker to finish cooking. Or if you are starting several hours in advance, combine the onions, bacon and tomatoes with the drained, unheated beans in the slow cooker and stir gently). Start cooking on "high" heat then turn to the low or warm setting when you think the dish has cooked long enough.
If not transferring to a slow cooker, cover the pan and reduce heat to low. Cook for at least 45 minutes, stirring occasionally.
Ingredients
10 slices bacon (I sometimes use a 12-ounce package)
1 very large onion or two medium onions, diced
1 food service-size can (6 lb. 5 oz. ) whole or cut green beans OR two 50-ounce cans, PLUS one 14.5 oz. can.
2 large cans (28 oz.) whole, stewed or diced tomatoes (or four 14.5 oz. cans)
Cayenne pepper to taste (up to 1/4 teaspoon or up to 1/2 teaspoon regular red pepper)
Prepare as above, in a large electric skillet, Dutch oven or kettle with a heavy bottom. For a potluck or buffet, a 6 to 8 quart capacity slow-cooker or large, deep electric skillet is easy to transport.
Some Other Ideas
For a meatless dish, consider the following:
1. Increase the amount of chile. Brown the onions slowly in a little oil.
2, Substitute 1/4 teaspoon (or more) of whole celery seed for the cayenne and add two medium diced potatoes and some fresh-ground black pepper with the tomatoes after browning the onions slowly in a little oil. The Crab Cooker's wonderful red clam chowder - a Newport Beach tradition - contains a LOT of celery seed. Well, green beans and clams are not exactly interchangeable, but there is some similarity in the flavor of the finished products.
Family Green Bean Gardening Traditions and Preferences
David called this dish "Okie beans" at a branch party, but I think of "Okie beans" as big, fresh green beans - "beany" ones like the ones his mother prefers - cooked for a long time with onion and some ham or bacon. She likes varieties like Kentucky Wonder and Pinto (picked as green beans, with seeds developed), but both have strings. Contender is her choice for a stringless, "beany" bean, but it will get fibrous in cool fall weather. It's for spring planting. The Blue Lake-type beans you find in cans are the kind David's Mom calls, "just green, not beans", along with filet beans and other delicate types. The kind my Mom likes. Fortex is her favorite. Great choice. David's mom and my mom both like Romano-type beans, too. But my mom picks them when they're still young, before the seeds develop.
Even though this recipe, as written, is made with beans that taste more "green" than "beany", Pioneer Woman does live in Oklahoma. So David isn't too far off in calling this dish "Okie beans", even when it's made with skinny, city-slicker beans. I expect that David's mom could make this dish wonderful with fresh Kentucky Wonders or her home-canned "beany" beans, too. Wouldn't work as well with Mom's ultra-tender baby beans.
You could also use flat Italian green beans, using one or more cans of Italian-style stewed tomatoes in place of regular stewed tomatoes. Don't over-do the Italian seasoning. You might want to use black pepper rather than cayenne for an Italian variation.
Allergy information: Tomato sauce and some canned tomatoes may contain corn products. Check the label. Some bacon contains corn products. Some people get headaches from cured meats.
Stocking up: You can keep the beans, tomatoes and cayenne pepper for this recipe on hand all the time. In a pinch, you can leave out the bacon. Use dried, minced onion if you don't have fresh onions (don't try to saute them), and a touch of vegetable oil.
Pioneer Woman recommends her recipe as a Thanksgiving side dish. It can be prepared in advance and holds for hours in a slow-cooker or electric skillet. Recipes to serve 10 and to serve a crowd of 20 (more at a buffet) are below. Leftovers are good, too.
This dish would also be good served in individual bowls for a light supper (or breakfast or brunch) with a nice roll or some toast. Reminds me of Grandma's farm breakfast of stewed tomatoes and grilled cheese sandwiches. Or serve over a little brown rice, over drained and heated canned corn or with some good tortillas.
Recipe for 10 servings (as a side dish)
I prefer slightly-sweet stewed tomatoes for this dish, especially if you're a little short on time to cook the beans after adding the tomatoes. This dish tastes best if simmered for at least 45 minutes.Ingredients
5 slices bacon (or 1/3 to 1/2 pound)
1 medium onion, diced
4 cans (14.5 oz. ) whole or cut green beans (or 1 1/2 to 2 Pounds fresh or frozen)
2 cans (14.5 oz.) stewed, whole or diced tomatoes (or one 28 oz. can)
Cayenne pepper to taste (Up to 1/8 teaspoon, or 1/4 teaspoon of regular red pepper)
Preparation
Slice the bacon into pieces one inch wide or less and start cooking them in a deep skillet or Dutch oven. Cook and stir over medium-low heat until bacon startes to turn brown, stirring occasionally. Meanwhile, dice the onion. When the bacon is beginning to brown, drain off most of the fat and then add the onions. Cook, stirring now and then, until bacon and onions are both turning a nice color, but do not cook until bacon is crisp.
Add the two cans of tomatoes with their juice. Stir, loosening browned bits from the bottom of the pan and breaking up the tomatoes a little if you wish. Drain the green beans and add them to the pan. Stir gently. If you add the cayenne pepper to the pan with the bacon and the onions now, the heat may increase as the dish cooks. You can also add the pepper just before serving, when it will be easier to adjust the flavor to your preference.
If you wish to take this dish to a potluck, you can heat it through at this point, then transfer it to a 3 to 4 quart slow cooker to finish cooking. Or if you are starting several hours in advance, combine the onions, bacon and tomatoes with the drained, unheated beans in the slow cooker and stir gently). Start cooking on "high" heat then turn to the low or warm setting when you think the dish has cooked long enough.
If not transferring to a slow cooker, cover the pan and reduce heat to low. Cook for at least 45 minutes, stirring occasionally.
Recipe for a Crowd
Your chance to use a restaurant-size can of green beans. This double recipe serves about 20, more at a buffet or potluck, where you might want to serve this dish with a slotted spoon. Save the soupy part in the bottom of the pot or skillet to eat later with crackers, toast or a grilled cheese sandwich.Ingredients
10 slices bacon (I sometimes use a 12-ounce package)
1 very large onion or two medium onions, diced
1 food service-size can (6 lb. 5 oz. ) whole or cut green beans OR two 50-ounce cans, PLUS one 14.5 oz. can.
2 large cans (28 oz.) whole, stewed or diced tomatoes (or four 14.5 oz. cans)
Cayenne pepper to taste (up to 1/4 teaspoon or up to 1/2 teaspoon regular red pepper)
Prepare as above, in a large electric skillet, Dutch oven or kettle with a heavy bottom. For a potluck or buffet, a 6 to 8 quart capacity slow-cooker or large, deep electric skillet is easy to transport.
Some Other Ideas
For a meatless dish, consider the following:
1. Increase the amount of chile. Brown the onions slowly in a little oil.
2, Substitute 1/4 teaspoon (or more) of whole celery seed for the cayenne and add two medium diced potatoes and some fresh-ground black pepper with the tomatoes after browning the onions slowly in a little oil. The Crab Cooker's wonderful red clam chowder - a Newport Beach tradition - contains a LOT of celery seed. Well, green beans and clams are not exactly interchangeable, but there is some similarity in the flavor of the finished products.
Family Green Bean Gardening Traditions and Preferences
David called this dish "Okie beans" at a branch party, but I think of "Okie beans" as big, fresh green beans - "beany" ones like the ones his mother prefers - cooked for a long time with onion and some ham or bacon. She likes varieties like Kentucky Wonder and Pinto (picked as green beans, with seeds developed), but both have strings. Contender is her choice for a stringless, "beany" bean, but it will get fibrous in cool fall weather. It's for spring planting. The Blue Lake-type beans you find in cans are the kind David's Mom calls, "just green, not beans", along with filet beans and other delicate types. The kind my Mom likes. Fortex is her favorite. Great choice. David's mom and my mom both like Romano-type beans, too. But my mom picks them when they're still young, before the seeds develop.
Even though this recipe, as written, is made with beans that taste more "green" than "beany", Pioneer Woman does live in Oklahoma. So David isn't too far off in calling this dish "Okie beans", even when it's made with skinny, city-slicker beans. I expect that David's mom could make this dish wonderful with fresh Kentucky Wonders or her home-canned "beany" beans, too. Wouldn't work as well with Mom's ultra-tender baby beans.
You could also use flat Italian green beans, using one or more cans of Italian-style stewed tomatoes in place of regular stewed tomatoes. Don't over-do the Italian seasoning. You might want to use black pepper rather than cayenne for an Italian variation.
Allergy information: Tomato sauce and some canned tomatoes may contain corn products. Check the label. Some bacon contains corn products. Some people get headaches from cured meats.
Stocking up: You can keep the beans, tomatoes and cayenne pepper for this recipe on hand all the time. In a pinch, you can leave out the bacon. Use dried, minced onion if you don't have fresh onions (don't try to saute them), and a touch of vegetable oil.
Saturday, November 7, 2009
Buffet-style Pozole Rojo - chicken or pork
A big, easy-to-serve version of Family-style Pozole. Instructions for the pork version are below the chicken version. Very popular for parties in the fall to winter season, especially as Christmas approaches. Pozole is traditional for Christmas Eve. It is very simple but somewhat time-consuming to prepare. It's way easier to make than homemade tamales. Special tamales, including sweet tamales, are about the most labor-intensive Christmas-time food project in our town. And Pozole is easier than its cousin, Menudo, too.
Pozole can be largely prepared in advance of a party, except for the raw vegetable accompaniments. It is served in bowls. Not for a formal-style gathering. Good for brunch on cold mornings, or for people with a cold. The recipe may be doubled or tripled to serve from an electric roasting pan (they vary in capacity), but the weight could strain the handles of the roaster if lifted. Transport part of Pozole (especially liquid) in a separate container.
CHICKEN POZOLE
Ingredients
One family-pack chicken thighs (about 5 pounds)
Chicken broth or water
One very big can of Mexican-style hominy - about 3 Kg or almost 7 pounds
One 8-oz. package dried pods of Chile California or similar very mild chiles
One 2-oz. package dried pods of Pasilla, Pasilla Negro or Pasilla-Ancho chiles (optional)
Garnishes (see below)
Chicken and Broth: Simmer chicken thighs in enough water and/or chicken broth to cover, until tender but not falling apart. Remove from broth. Cool, remove skin, bones and visible fat and cut chicken into chunks. Strain chicken broth, mix some warm water with the skin and bones and strain into broth. Skim fat from broth. If making ahead, it will be easier to remove the fat from the broth after refrigeration.
Chile Puree (Red Sauce): Tear off and discard stem ends of chiles. Tear in half lengthwise (or break very dry chiles into pieces). Remove as much of the central seed membrane as can be done without too much work and shake out loose seeds. Tear each chile into several pieces. Sometimes chiles are toasted at this point, but I learned to make this dish without toasting the chiles. Pack chile pieces into a large saucepan, cover with water, cover pan and bring to a boil. Remove covered pan from heat, setting aside for 30 minutes to soften and cool chiles.
When at least cool enough to leave your hand on the bottom of the pan, process chiles and part of the liquid in a blender or food processor until skins are reduced to about 1/4 inch chunks, or until smooth. Work sauce through a coarse sieve to remove skin and seed fragments. Or use a food mill or berry press to remove the seeds and skins. You may add the remaining liquid or some water to the skins, stir and strain again. Discard skins. Chile puree may be prepared the day before and refrigerated, or up to a couple of weeks in advance and frozen.
Final Preparation: Heat broth and chunks of chicken meat in a large kettle. You can also use an 7 or 8-quart slow cooker turned to high heat, but heating and simmering will take longer. Drain, rinse and add hominy to chicken and broth. Add chile puree and salt to taste. You should have leftover chile puree (red sauce). Many recipes call for 4 ounces of dried chiles to make puree for this much hominy and meat. The packages above should make enough sauce for 2 big batches unless you serve additional red sauce as a garnish. The red sauce can also be used to flavor other dishes.
Add water and/or additional chicken broth to bring Pozole to a soupy consistency. Adjust salt and simmer to blend flavors, for at least half an hour. The hominy swells as it simmers, so you may need to add additional water, broth and/or chile puree later. Refrigerate or freeze extra chile puree.
To Serve: Ladle into serving bowls and serve with these garnishes:
Notes, including directions for Pork Pozole
The cabbage, onion and/or scallions and citrus are mandatory accompaniments. Other garnishes are optional but may be expected. Minced cilantro and/or Italian parsley are not traditional garnishes for this dish in winter in many regions, but are often offered. Sometimes shredded iceberg lettuce is substituted for the cabbage and avocado is offered. I don't know if these are traditional, however.
I learned to make this style of Pozole from a friend who grew up in Michoacán. Many of the people who live in our little town are from this state of Mexico. This state includes mountainous regions where it freezes in winter, so cilantro is not available then. This state also includes wintering grounds for Monarch butterflies.
PORK POZOLE
In our little town, Pozole made with pork butt or pork neck and a pig's foot is common at Christmas-season family gatherings. You may also use pork in the recipe above. Pork shank and Boston pork butt are common choices for this size recipe. Four or 5 pounds of lean country-style spare ribs (not real spare ribs) is an easy choice. Cut into large chunks before or after simmering in water or broth until tender. Cool meat enough to remove visible fat and any bones. For buffet-style Pozole, shred meat with two forks.
In some recipes, the pork is cut into one inch or 1 1/2 inch chunks and browned before simmering, adding some minced garlic at the end. Rubbed oregano or coriander and a bay leaf may be added to the liquid as the meat simmers. In some regions, the cook may add garlic cloves, cumin and/or a little ground allspice to the red sauce as it is placed in the blender to be pureed. Garlic, cumin and oregano will make the dish taste more like chili. Coriander is the seed of cilantro, but has a different flavor. I have made pork pozole with bay leaf and a little coriander added to the meat, and liked it. Remove bay leaf before serving.
Our friend Rosie likes to add some dried Pasilla chiles with the traditional dried California chiles. I believe that the name "Pasilla" refers to the wrinkled appearance of the dried chiles (like a raisin). You could also try Ancho/Poblano chiles, which are sometimes smoked while drying. Here, one popular choice is called "Pasilla-Ancho". These may be dark Ancho peppers, but I'm just guessing. Any of these will give a deeper color and more complex flavor to the dish. None of them are very spicy. We have used a 16 oz. bag of Chile California and an 8 oz. bag of Chile Pasilla-Ancho to make red sauce for a season's worth of Pozole. Chile California is a red, dried version of the Anaheim Chile. It is very similar to New Mexico Chiles, but milder. Guajillo chiles are also used for Pozole, often in combination with one of the others above.
Sometimes we see red hominy (made from red corn) in big cans this time of year, too.
In Mexico, various raw or cooked vegetables (and other accompaniments like chopped hard-cooked eggs) are also offered when other kinds of soup are served, so diners can add the ones they like.
Allergy information: Contains corn.
Pozole can be largely prepared in advance of a party, except for the raw vegetable accompaniments. It is served in bowls. Not for a formal-style gathering. Good for brunch on cold mornings, or for people with a cold. The recipe may be doubled or tripled to serve from an electric roasting pan (they vary in capacity), but the weight could strain the handles of the roaster if lifted. Transport part of Pozole (especially liquid) in a separate container.
CHICKEN POZOLE
Ingredients
One family-pack chicken thighs (about 5 pounds)
Chicken broth or water
One very big can of Mexican-style hominy - about 3 Kg or almost 7 pounds
One 8-oz. package dried pods of Chile California or similar very mild chiles
One 2-oz. package dried pods of Pasilla, Pasilla Negro or Pasilla-Ancho chiles (optional)
Garnishes (see below)
Chicken and Broth: Simmer chicken thighs in enough water and/or chicken broth to cover, until tender but not falling apart. Remove from broth. Cool, remove skin, bones and visible fat and cut chicken into chunks. Strain chicken broth, mix some warm water with the skin and bones and strain into broth. Skim fat from broth. If making ahead, it will be easier to remove the fat from the broth after refrigeration.
Chile Puree (Red Sauce): Tear off and discard stem ends of chiles. Tear in half lengthwise (or break very dry chiles into pieces). Remove as much of the central seed membrane as can be done without too much work and shake out loose seeds. Tear each chile into several pieces. Sometimes chiles are toasted at this point, but I learned to make this dish without toasting the chiles. Pack chile pieces into a large saucepan, cover with water, cover pan and bring to a boil. Remove covered pan from heat, setting aside for 30 minutes to soften and cool chiles.
When at least cool enough to leave your hand on the bottom of the pan, process chiles and part of the liquid in a blender or food processor until skins are reduced to about 1/4 inch chunks, or until smooth. Work sauce through a coarse sieve to remove skin and seed fragments. Or use a food mill or berry press to remove the seeds and skins. You may add the remaining liquid or some water to the skins, stir and strain again. Discard skins. Chile puree may be prepared the day before and refrigerated, or up to a couple of weeks in advance and frozen.
Final Preparation: Heat broth and chunks of chicken meat in a large kettle. You can also use an 7 or 8-quart slow cooker turned to high heat, but heating and simmering will take longer. Drain, rinse and add hominy to chicken and broth. Add chile puree and salt to taste. You should have leftover chile puree (red sauce). Many recipes call for 4 ounces of dried chiles to make puree for this much hominy and meat. The packages above should make enough sauce for 2 big batches unless you serve additional red sauce as a garnish. The red sauce can also be used to flavor other dishes.
Add water and/or additional chicken broth to bring Pozole to a soupy consistency. Adjust salt and simmer to blend flavors, for at least half an hour. The hominy swells as it simmers, so you may need to add additional water, broth and/or chile puree later. Refrigerate or freeze extra chile puree.
To Serve: Ladle into serving bowls and serve with these garnishes:
- A big bowl of thinly shredded or finely chopped cabbage (with tongs for adding cabbage to the Pozole). I think pre-packaged Angel Hair Coleslaw (cabbage only) works very well.
- Finely diced red or white onion (offer minced scallions for more sensitive tummies or when available onions are very strong)
- Lime and/or lemon wedges (or lemon or lime juice)
- Sliced or julienned radishes
- hot pepper flakes, reserved red sauce and/or hot sauce
- dried whole oregano to rub over individual servings as desired.
Notes, including directions for Pork Pozole
The cabbage, onion and/or scallions and citrus are mandatory accompaniments. Other garnishes are optional but may be expected. Minced cilantro and/or Italian parsley are not traditional garnishes for this dish in winter in many regions, but are often offered. Sometimes shredded iceberg lettuce is substituted for the cabbage and avocado is offered. I don't know if these are traditional, however.
I learned to make this style of Pozole from a friend who grew up in Michoacán. Many of the people who live in our little town are from this state of Mexico. This state includes mountainous regions where it freezes in winter, so cilantro is not available then. This state also includes wintering grounds for Monarch butterflies.
PORK POZOLE
In our little town, Pozole made with pork butt or pork neck and a pig's foot is common at Christmas-season family gatherings. You may also use pork in the recipe above. Pork shank and Boston pork butt are common choices for this size recipe. Four or 5 pounds of lean country-style spare ribs (not real spare ribs) is an easy choice. Cut into large chunks before or after simmering in water or broth until tender. Cool meat enough to remove visible fat and any bones. For buffet-style Pozole, shred meat with two forks.
In some recipes, the pork is cut into one inch or 1 1/2 inch chunks and browned before simmering, adding some minced garlic at the end. Rubbed oregano or coriander and a bay leaf may be added to the liquid as the meat simmers. In some regions, the cook may add garlic cloves, cumin and/or a little ground allspice to the red sauce as it is placed in the blender to be pureed. Garlic, cumin and oregano will make the dish taste more like chili. Coriander is the seed of cilantro, but has a different flavor. I have made pork pozole with bay leaf and a little coriander added to the meat, and liked it. Remove bay leaf before serving.
Our friend Rosie likes to add some dried Pasilla chiles with the traditional dried California chiles. I believe that the name "Pasilla" refers to the wrinkled appearance of the dried chiles (like a raisin). You could also try Ancho/Poblano chiles, which are sometimes smoked while drying. Here, one popular choice is called "Pasilla-Ancho". These may be dark Ancho peppers, but I'm just guessing. Any of these will give a deeper color and more complex flavor to the dish. None of them are very spicy. We have used a 16 oz. bag of Chile California and an 8 oz. bag of Chile Pasilla-Ancho to make red sauce for a season's worth of Pozole. Chile California is a red, dried version of the Anaheim Chile. It is very similar to New Mexico Chiles, but milder. Guajillo chiles are also used for Pozole, often in combination with one of the others above.
Sometimes we see red hominy (made from red corn) in big cans this time of year, too.
In Mexico, various raw or cooked vegetables (and other accompaniments like chopped hard-cooked eggs) are also offered when other kinds of soup are served, so diners can add the ones they like.
Allergy information: Contains corn.
Marinated Broccoli and Cauliflower Salad for a Crowd
Mom taught me how to make this great salad for fall and winter. Even most kids like this salad despite its strongly flavored ingredients. I think the original Good Seasons dressing made with real apple cider vinegar and vegetable oil (add a little olive oil if you like) makes it really good. Use raw cider vinegar from the health food store for even more flavor.
Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler. To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling. You can start marinating the onion a few hours in advance, especially if the onion is strong.
You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.
Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste
Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing. Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more.
Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones. You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.
Peel and thinly slice carrots on the diagonal. Sprinkle with water. Microwave just until easily pierced by a fork, stirring every 15 seconds. Set aside to cool. Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding.
Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.
Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl. Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives. Add fresh ground black pepper to taste and toss in.
Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl. Angel hair cabbage works nicely.
Allergy information for the salad dressing is here.
Wonderful for buffets, because it is made ahead and is good at room temperature. It won't take up refrigerator room if you make it two or three hours ahead. You can also transport it in a cooler. To simplify preparation, use pre-packaged broccoli and cauliflower florets and cut florets to bite size when assembling. You can start marinating the onion a few hours in advance, especially if the onion is strong.
You can halve the recipe for smaller family meals. Or multiply the recipe for really big events.
Good Seasons Italian Dressing (the kind you make in a shaker jar) - buy a 4-pack.
1 medium to large red (or other mild) onion
2 large or 3 small bunches broccoli (3 to 4 lb.)
1 large head cauliflower (about 3 lb.)
4 to 6 carrots
1 regular can (or more) pitted black olives, sliced or halved, or equivalent of canned sliced olives
Fresh Ground Black Pepper to taste
Prepare first shaker jar of salad dressing mix according to package directions, adding more vinegar in place of the water in the directions. Marinating the salad will dilute the dressing. Soak some slices of macerated raw garlic in part of the vinegar you intend to use (then discard garlic) if you want to ramp up the flavor a bit more.
Place onion, sliced in thick slices, into a large bowl containing enough salad dressing to cover the onion. I like to quarter the slices except for the center ones. You can leave some attractive slices whole to garnish the top of the salad. If mild onions are out of season, use a smaller amount of strong onion, slice it thinly and marinate longer before adding other ingredients. Or substitute diced scallions.
Peel and thinly slice carrots on the diagonal. Sprinkle with water. Microwave just until easily pierced by a fork, stirring every 15 seconds. Set aside to cool. Or cut carrots in long shreds in a food processor rather than slicing. Use less carrot if shredding.
Wash broccoli and cut into small florets. You may peel and add part of the sliced stems. Pile on top of the onions, shake on more salad dressing and mix. Add salad dressing until there is a little remaining in the bottom of the bowl after you toss. It will take more dressing than you think for the finished salad, sometimes more than 2 little shaker bottles for this big recipe.
Wash cauliflower and cut into small florets. Add with carrots to other veggies in the bowl. Toss, add more salad dressing until there is just a little at the bottom of the bowl after you mix. Drain and slice or halve olives or use equivalent drained weight of pre-sliced olives. Add fresh ground black pepper to taste and toss in.
Cover and marinate for two or three hours at room temperature, tossing occasionally. Or marinate overnight refrigerated. Refrigerate leftovers. The second or third day, you can shred some cabbage, savoy cabbage, Napa cabbage or mild Asian greens into the leftovers just before serving if you like, to take advantage of all the dressing left in the bottom of the bowl. Angel hair cabbage works nicely.
Allergy information for the salad dressing is here.
Friday, November 6, 2009
Old-Fashioned Coleslaw with Celery Seed Dressing
An old-fashioned coleslaw dressed with oil and vinegar. Good for buffets or potlucks, as it can be served at room temperature. Adapted from an old Betty Crocker cookbook. Makes 6 servings.
The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.
Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.
You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.
* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.
The recipe may be easily multiplied for large groups, but you would really want a food processor to shred or chop your cabbage.
Allergy Information: Some people are allergic to celery. Contains no corn, wheat, milk, soy or egg.
1 tsp. salt
1/2 tsp. celery seed*
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
2 Tablespoons sugar
1/4 cup chopped green pepper or Ancho or Pasilla chiles (optional)
1 Tablespoon chopped pimento or red bell pepper (optional)
2 Tablespoons minced scallions or 1 tsp. instant minced onion
3 Tablespoons vegetable oil
1/3 cup cider or white vinegar
4 cups finely shredded or chopped cabbage.
Mix dry seasonings and sugar in the bottom of a large bowl. Add other ingerdients in order listed, mix well. Cover and refrigerate for at least 3 hours. Drain just before serving. Garnish with watercress if desired.
You may also mix the seasonings, sugar, onion, oil and vinegar together and allow flavors to blend before adding to cabbage and other vegetables. This is a good option if you wish to make less salad at one time or if your electricity is out and you cannot refrigerate the salad to blend the flavors. Most of the ingredients, other than the cabbage, can be kept in the pantry for emergencies. Cabbage keeps in a cool place longer than most vegetables.
* If whole celery seed is a little too strong for you or if you're short on time to blend the flavors of the salad, substitute 1 1/4 teaspoons celery salt for salt and celery seed.
Saturday, July 4, 2009
Lemon Bars
I can't eat these because of the cornstarch in the powdered sugar. But people still expect me to make them for parties and big gatherings. This is due to the cooking reputations of David's mother and his sister.
Cookie Layer:
2/3 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups all purpose flour
Filling:
3 large eggs
1 1/2 cups sugar
3 Tablespoons flour
1/4 cup fresh lemon juice plus a little finely grated lemon zest if desired
(lemon zent not included in original recipe)
Powdered sugar for dusting
Place oven rack in top 1/3 of oven and preheat oven to 350º. Spray the inside of a light-colored, shiny metal or glass 9 x 13 inch baking pan (not a flat cookie sheet) with non-stick cooking spray and spread to a thin layer (including where bars meet the sides of the pan).
For the cookie layer, beat together powdered sugar and butter. Stir and knead in flour, avoid overmixing. Pat evenly into the 9 x 13 inch pan. Form a slightly higher rim of dough, about 3/8 inch, around the edge. Bake for 18 to 20 minutes, until very lightly browned. Meanwhile, prepare filling. Lightly beat eggs, mix flour into some of the sugar, then add sugar and flour to eggs along with the lemon juice. Beat until frothy.
After cookie layer has baked for up to 20 minutes, remove from oven. Quickly pour filling over hot cookie layer and return to oven. Bake an additional 20 to 25 minutes, until light golden brown. Cool completely on wire rack, then dust with powdered sugar, using a fine sieve or sifter. Cut carefully with a sharp knife and remove from pan with a flat spatula. Makes 2 or 3 dozen small bars.
Big Batch:
Double all ingredients. Bake in a 1/2 hotel sheet pan or 1/2 size sheet cake pan, about 12 x 17 inches. Bars will be slightly thicker than those made with the single recipe, and may need to be baked a minute or two longer at each step. Note: Smart & Final or other restaurant suppliers sell 1/2 hotel sheet pans and foil sheet cake pans, which have higher sides. The 1/2 size sheet cake pan will fit inside the hotel sheet pan, which will give it added stability while cooking and removing from the oven, if you wish to bake the bars in a disposable pan. Be sure to grease the pan well to prevent an interaction between the filling and the aluminum pan. You may also slide the foil pan onto a cool, flat cookie sheet as you remove it from the oven to transfer it to a wire rack or racks.
Cookie Layer:
2/3 cup powdered sugar
3/4 cup butter, softened
1 1/2 cups all purpose flour
Filling:
3 large eggs
1 1/2 cups sugar
3 Tablespoons flour
1/4 cup fresh lemon juice plus a little finely grated lemon zest if desired
(lemon zent not included in original recipe)
Powdered sugar for dusting
Place oven rack in top 1/3 of oven and preheat oven to 350º. Spray the inside of a light-colored, shiny metal or glass 9 x 13 inch baking pan (not a flat cookie sheet) with non-stick cooking spray and spread to a thin layer (including where bars meet the sides of the pan).
For the cookie layer, beat together powdered sugar and butter. Stir and knead in flour, avoid overmixing. Pat evenly into the 9 x 13 inch pan. Form a slightly higher rim of dough, about 3/8 inch, around the edge. Bake for 18 to 20 minutes, until very lightly browned. Meanwhile, prepare filling. Lightly beat eggs, mix flour into some of the sugar, then add sugar and flour to eggs along with the lemon juice. Beat until frothy.
After cookie layer has baked for up to 20 minutes, remove from oven. Quickly pour filling over hot cookie layer and return to oven. Bake an additional 20 to 25 minutes, until light golden brown. Cool completely on wire rack, then dust with powdered sugar, using a fine sieve or sifter. Cut carefully with a sharp knife and remove from pan with a flat spatula. Makes 2 or 3 dozen small bars.
Big Batch:
Double all ingredients. Bake in a 1/2 hotel sheet pan or 1/2 size sheet cake pan, about 12 x 17 inches. Bars will be slightly thicker than those made with the single recipe, and may need to be baked a minute or two longer at each step. Note: Smart & Final or other restaurant suppliers sell 1/2 hotel sheet pans and foil sheet cake pans, which have higher sides. The 1/2 size sheet cake pan will fit inside the hotel sheet pan, which will give it added stability while cooking and removing from the oven, if you wish to bake the bars in a disposable pan. Be sure to grease the pan well to prevent an interaction between the filling and the aluminum pan. You may also slide the foil pan onto a cool, flat cookie sheet as you remove it from the oven to transfer it to a wire rack or racks.
Wednesday, July 1, 2009
Cream Cheese Marble Brownies
I often make a 10 x 15 inch pan of these brownies, using a brownie mix for a 9 x 13 inch pan, plus the cream cheese filling.
A double recipe (two brownie mixes) in a 1/2 sheet cake pan is shown in the photo below. It was baked in a shallow, 1-rack oven, so it shows a little more browning than brownies baked in a big oven. This pan of brownies was made with two Pillsbury mixes and baked for about 34 minutes at 350 degrees. The cream cheese filling was made with 3 packages of cream cheese (see directions).
9 x 13 inch Pan or 10 x 15 inch pan of Brownies: Try these with either "Pillsbury Brownie Classics - Traditional Fudge" or "Duncan Hines Family-Style Brownies". Both these mixes make a 9 x 13 inch pan of brownies. Directions call for the addition of 2 eggs, oil and water. Once I accidentally left one egg out of the brownie batter and the brownies were very dense and gooey. People loved them.
Two 8 oz. package cream cheese, low fat or Neufchatel cheese, softened (room temperature - microwave at low power if you are in a hurry.)
½ cup sugar (scant)
¾ to 1 teaspoon real vanilla extract
1 egg or two egg yolks
One fudge brownie mix (9 x 13 inch pan) plus eggs, water and oil per package directions
Prepare filling by beating softened cream cheese and sugar together until smooth - no lumps of cream cheese. Do not add egg until sugar and cream cheese are thoroughly mixed. Beat in vanilla and egg. Cover and chill filling until ready to finish brownies.
Preheat oven and prepare pan per directions on brownie mix. Prepare brownie mix according to package directions and spread in pan. Spoon filling onto brownie mix in 3 or 4 longitudinal stripes. Using a circular motion with a fork, fold some of brownie batter over the filling, working along each stripe. Then lightly move the fork across the stripes crosswise, back and forth in a large wave pattern, to create swirls. Don't overdo it. Bake according to package directions for a 9 x 13 inch pan of plain brownies if you are using a 10 x 15 inch pan. Thicker brownies in a 9 x 13 inch pan may take two to four minutes longer.
Pale filling will be very slightly browned at the edges when brownies are done if baked in the middle of a big oven and may show no browning if baked on a rack under a second batch of brownies.
Notes: Feel free to experiment with 1 package of fat-free cream cheese and 1 package of low fat.
You may also use only 1 package of cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla and one egg yolk for the filling. One package of cream cheese for the filling is also suitable for a smaller (8x8 or 9x9 inch pan) brownie mix like the Betty Crocker mix that comes in a bag instead of a box.
Photos below show cream cheese "stripes" on a double recipe, folded stripes (my fork fell in the batter) and swirled stripes. The finished product is at the top of this post.
DOUBLE RECIPE: You can prepare a double recipe in a 1/2 size sheet cake pan (about 12 x 17 inches). Make sure the pan fits in your oven with a little room to spare first. I like to use a foil ½ sheet cake pan on a sturdy ½ size hotel sheet (from Smart & Final or another restaurant supply). Allow a few minutes extra baking time for the larger recipe.
For the double recipe, use 3 packages cream cheese, 3/4 cup sugar (scant), 1 to 1 1/2 tsp. vanilla and one egg OR 4 packages cream cheese, 1 cup sugar (scant), 1 ½ to 2 tsp. vanilla and two eggs. If you like, you can add a little almond, coconut or orange flavoring with the vanilla (to taste -- before adding egg).
For a BIG crowd, two kinds of brownies at once: If you need to bake a lot of brownies in a hurry for a party or buffet, you can bake nut brownies or plain brownies on the upper shelf of the oven and the marble brownies on the lower shelf. Press a few pieces of nuts into the top of nut brownies so people can tell they contain nuts. The marble brownies take a little longer to bake. With two ½ sheet cake pans, you can make a very large number of brownies at one time. Frost plain brownies if you like.
Allergy information: Brownie mixes generally contain corn products and may contain traces of nuts. Check ingredients. There are now a few gluten-free brownie mixes out.
A double recipe (two brownie mixes) in a 1/2 sheet cake pan is shown in the photo below. It was baked in a shallow, 1-rack oven, so it shows a little more browning than brownies baked in a big oven. This pan of brownies was made with two Pillsbury mixes and baked for about 34 minutes at 350 degrees. The cream cheese filling was made with 3 packages of cream cheese (see directions).
9 x 13 inch Pan or 10 x 15 inch pan of Brownies: Try these with either "Pillsbury Brownie Classics - Traditional Fudge" or "Duncan Hines Family-Style Brownies". Both these mixes make a 9 x 13 inch pan of brownies. Directions call for the addition of 2 eggs, oil and water. Once I accidentally left one egg out of the brownie batter and the brownies were very dense and gooey. People loved them.
Two 8 oz. package cream cheese, low fat or Neufchatel cheese, softened (room temperature - microwave at low power if you are in a hurry.)
½ cup sugar (scant)
¾ to 1 teaspoon real vanilla extract
1 egg or two egg yolks
One fudge brownie mix (9 x 13 inch pan) plus eggs, water and oil per package directions
Prepare filling by beating softened cream cheese and sugar together until smooth - no lumps of cream cheese. Do not add egg until sugar and cream cheese are thoroughly mixed. Beat in vanilla and egg. Cover and chill filling until ready to finish brownies.
Preheat oven and prepare pan per directions on brownie mix. Prepare brownie mix according to package directions and spread in pan. Spoon filling onto brownie mix in 3 or 4 longitudinal stripes. Using a circular motion with a fork, fold some of brownie batter over the filling, working along each stripe. Then lightly move the fork across the stripes crosswise, back and forth in a large wave pattern, to create swirls. Don't overdo it. Bake according to package directions for a 9 x 13 inch pan of plain brownies if you are using a 10 x 15 inch pan. Thicker brownies in a 9 x 13 inch pan may take two to four minutes longer.
Pale filling will be very slightly browned at the edges when brownies are done if baked in the middle of a big oven and may show no browning if baked on a rack under a second batch of brownies.
Notes: Feel free to experiment with 1 package of fat-free cream cheese and 1 package of low fat.
You may also use only 1 package of cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla and one egg yolk for the filling. One package of cream cheese for the filling is also suitable for a smaller (8x8 or 9x9 inch pan) brownie mix like the Betty Crocker mix that comes in a bag instead of a box.
Photos below show cream cheese "stripes" on a double recipe, folded stripes (my fork fell in the batter) and swirled stripes. The finished product is at the top of this post.
DOUBLE RECIPE: You can prepare a double recipe in a 1/2 size sheet cake pan (about 12 x 17 inches). Make sure the pan fits in your oven with a little room to spare first. I like to use a foil ½ sheet cake pan on a sturdy ½ size hotel sheet (from Smart & Final or another restaurant supply). Allow a few minutes extra baking time for the larger recipe.
For the double recipe, use 3 packages cream cheese, 3/4 cup sugar (scant), 1 to 1 1/2 tsp. vanilla and one egg OR 4 packages cream cheese, 1 cup sugar (scant), 1 ½ to 2 tsp. vanilla and two eggs. If you like, you can add a little almond, coconut or orange flavoring with the vanilla (to taste -- before adding egg).
For a BIG crowd, two kinds of brownies at once: If you need to bake a lot of brownies in a hurry for a party or buffet, you can bake nut brownies or plain brownies on the upper shelf of the oven and the marble brownies on the lower shelf. Press a few pieces of nuts into the top of nut brownies so people can tell they contain nuts. The marble brownies take a little longer to bake. With two ½ sheet cake pans, you can make a very large number of brownies at one time. Frost plain brownies if you like.
Allergy information: Brownie mixes generally contain corn products and may contain traces of nuts. Check ingredients. There are now a few gluten-free brownie mixes out.
Monday, February 23, 2009
Rice Pilaf for a Crowd (corn-free)
Whether or not you are allergic to corn, this original Near East rice pilaf is a good choice for feeding a crowd. While it is one of the few prepared foods that doesn't contain corn products, it does contain wheat (pasta).
People love it - even KIDS. They served it for breakfast at our stake's girl's camp one year. But get the restaurant-size box from Smart & Final, Sam's Club or Costco. Makes 18 one-cup servings. The small boxes are much more expensive per serving.
Uses a cube (1/2 cup) of butter (more than a teaspoon per serving). That's one thing that makes it good. Add one large or two small grated carrots, some finely diced scallion tops and/or parsley partway through cooking if you want to add some color. Throw on top of rice mixture and stir in when fluffing rice after cooking. Some diced fresh or dried bell pepper will give a different flavor - nice with diced chicken or ham added.
To enhance the flavor further, brown the butter slightly in your heavy kettle before adding the water. To use oil instead of butter, consider caramelizing a big diced onion in the oil or in a mixture of oil and butter. Or sautee some mushrooms in part of the oil. Veggies should be added on top of the rice while cooking. Or lightly mix some diced, cooked meat into the prepared pilaf for a main dish, maybe with some cooked, frozen peas.
To make a substitute for HOLIDAY DRESSING, saute 2 or 3 big diced onions in oil or oil and butter until translucent, adding a generous amount of diced celery part way through cooking. Add minced celery leaves, parsley and a little minced fresh sage, dried sage or poultry seasoning. Season with fresh-ground black pepper. Use chicken or vegetable broth in place of part of the water (watch that you don't get your mixture too salty - the pilaf mix contains plenty of salt). Some of the new boxed "natural" brands of broth contain no corn products and come in reduced-sodium versions. Pile veggies on top of rice while cooking so they don't burn, like they might if they touched the bottom of the pan.
If you're serving more than 18 people, you can stretch the mix by adding 2 cups of "converted" (parboiled) rice. Add an extra 4 cups water and celery salt/salt to taste or add 4 cups chicken or vegetable broth. Add converted rice to the boiling water/broth when you add the contents of the box. Or, cook brown rice separately according to package directions (it takes longer than white rice) and mix in when you fluff the pilaf. Add some veggies or caramelized onion as above.
For a FRIED RICE facsimile for a crowd, add 1/4 cup low-sodium soy sauce OR 1/3 cup shredded, peeled minced fresh ginger to water for the pilaf. Omit butter and add 1/4 cup oil. Stir-fry vegetables such as diced onion, carrot, celery, squash mushrooms, julienne water chestnuts or jicama and frozen peas in 1/4 cup oil. Add diced cooked chicken or ham if desired. When rice is cooked, lightly mix in stir-fried veggies and meat plus two or three bunches of finely sliced raw scallions and, if desired, egg scrambled, seasoned and cooked in a thin layer, then shredded. To stretch recipe, add parboiled or brown rice as above, using part soy sauce or chicken broth in place of part of the added water.
People love it - even KIDS. They served it for breakfast at our stake's girl's camp one year. But get the restaurant-size box from Smart & Final, Sam's Club or Costco. Makes 18 one-cup servings. The small boxes are much more expensive per serving.
Uses a cube (1/2 cup) of butter (more than a teaspoon per serving). That's one thing that makes it good. Add one large or two small grated carrots, some finely diced scallion tops and/or parsley partway through cooking if you want to add some color. Throw on top of rice mixture and stir in when fluffing rice after cooking. Some diced fresh or dried bell pepper will give a different flavor - nice with diced chicken or ham added.
To enhance the flavor further, brown the butter slightly in your heavy kettle before adding the water. To use oil instead of butter, consider caramelizing a big diced onion in the oil or in a mixture of oil and butter. Or sautee some mushrooms in part of the oil. Veggies should be added on top of the rice while cooking. Or lightly mix some diced, cooked meat into the prepared pilaf for a main dish, maybe with some cooked, frozen peas.
To make a substitute for HOLIDAY DRESSING, saute 2 or 3 big diced onions in oil or oil and butter until translucent, adding a generous amount of diced celery part way through cooking. Add minced celery leaves, parsley and a little minced fresh sage, dried sage or poultry seasoning. Season with fresh-ground black pepper. Use chicken or vegetable broth in place of part of the water (watch that you don't get your mixture too salty - the pilaf mix contains plenty of salt). Some of the new boxed "natural" brands of broth contain no corn products and come in reduced-sodium versions. Pile veggies on top of rice while cooking so they don't burn, like they might if they touched the bottom of the pan.
If you're serving more than 18 people, you can stretch the mix by adding 2 cups of "converted" (parboiled) rice. Add an extra 4 cups water and celery salt/salt to taste or add 4 cups chicken or vegetable broth. Add converted rice to the boiling water/broth when you add the contents of the box. Or, cook brown rice separately according to package directions (it takes longer than white rice) and mix in when you fluff the pilaf. Add some veggies or caramelized onion as above.
For a FRIED RICE facsimile for a crowd, add 1/4 cup low-sodium soy sauce OR 1/3 cup shredded, peeled minced fresh ginger to water for the pilaf. Omit butter and add 1/4 cup oil. Stir-fry vegetables such as diced onion, carrot, celery, squash mushrooms, julienne water chestnuts or jicama and frozen peas in 1/4 cup oil. Add diced cooked chicken or ham if desired. When rice is cooked, lightly mix in stir-fried veggies and meat plus two or three bunches of finely sliced raw scallions and, if desired, egg scrambled, seasoned and cooked in a thin layer, then shredded. To stretch recipe, add parboiled or brown rice as above, using part soy sauce or chicken broth in place of part of the added water.
Monday, January 12, 2009
"Boiled" ham - better than it sounds
Mom introduced me to the idea of boiled ham, which she prepared for some holiday (I don't remember which). Over the years, I've decided that for busy holidays and for potlucks or buffets, "boiled" (actually, gently simmered) ham makes a lot of sense. It frees up the oven for other foods, and the ham is a little less salty than a baked ham. You run less risk of over-cooking or of scorching a glazed ham in the holiday rush.
A "boiled" ham generally doesn't look as impressive as a baked ham. If you're a fan of glazed ham, try turning your favorite glaze ingredients into a sauce and serve it alongside the ham to partially compensate for the missing sight of a gloriously glazed ham. Then people who want their ham "straight" have a choice. And the leftovers are useful in more ways. You might even throw caution to the wind and offer two different sauces or condiments.
You could hardly pick an easier choice for a buffet or potluck. You can start a slow cooker on high heat and turn to low heat after the ham has heated through, or cook overnight on low heat. For holidays, you can even cook your ham in a slow-cooker a room other than the kitchen if you need to. Same with one of those large electric roasters that go on sale just before Thanksgiving.
Types of ham to choose: Spiral-sliced ham DOES NOT work out well when simmered like this. Though I prefer natural, bone-in hams, I have had good luck doing inexpensive (but not the very cheapest) formed hams in an oval slow-cooker. All the hams I have prepared this way have been pre-cooked. For saltier "country" hams, typical directions call for covering the ham with water in a pot just larger than the ham, simmering for several hours then turning off the heat and leaving the ham in the liquid. Look up the full directions before doing a country ham.
Directions: To simmer a bone-in ham on top of the stove, choose a shank or butt portion which fits into a heavy-bottomed kettle which you already have. You can cut off a piece and place it to the side if the ham is too wide, but it's difficult to accomodate a shank bone which is too tall for your pot. Place cut-side down in about 1/2 inch to an inch of water and simmer gently for several hours. Check and replenish water occasionally. The key to a tasty, tender result is to cook it slowly for a long time, but not to use too much water. About 1/2 inch of water in the bottom of the pan is usually about right to start. The ham may release more liquid as it cooks.
I've done small formed hams in a 3-quart slow cooker in half an inch of water, and a small butt portion of a natural ham in an oval 6-quart slow cooker. The natural hams I've cooked this way have been wonderful, and the formed hams have been better than baked formed hams. Always turn off the heat completely at least half an hour before serving.
I have simmered a 22 pound pre-cooked natural whole ham in an 18-quart electric roaster for 6 hours at 265 degrees, leaving the ham in the roaster with heat turned off for an additional hour and a half. I added just a pint of water. But remember Mark Twain's definition of eternity as "two people and a ham" and plan your quantities accordingly.
If you let the ham it cook too long, it can get TOO tender, so be prepared to turn the slow cooker or roaster to "warm" after several hours, say, if you cooked it overnight and you're serving it at noon. If you let the ham boil or simmer too long, it could become a little stringy. It is particularly important in this case to let the ham "rest" in the pot with the heat turned off before trying to slice it. A too-tender ham is better sliced warm than hot.
Save the liquid and leftovers for bean, lentil or potato and ham soup and other dishes.
Migraine and allergy information: Many migraineurs are sensitive to cured meats, which often contain vasoactive compounds. Don't overdo it with ham even if you've never noticed a problem before. Some people get migraines from all pork, especially when eaten more than once within a few days. Many hams contain corn sweeteners. Check the label.
Stocking up: Hams keep quite well in the refrigerator and can be left out in a cool location for a little while during winter. Fully cooked hams can be served without cooking if the power goes out. Though you might think that hams would keep practically forever in the freezer, long freezer storage is not recommended by sources I have read. They may lose quality in the freezer faster than some fresh meats (not that the ham would become unsafe). Check recent recommendations from authoritative sources.
A "boiled" ham generally doesn't look as impressive as a baked ham. If you're a fan of glazed ham, try turning your favorite glaze ingredients into a sauce and serve it alongside the ham to partially compensate for the missing sight of a gloriously glazed ham. Then people who want their ham "straight" have a choice. And the leftovers are useful in more ways. You might even throw caution to the wind and offer two different sauces or condiments.
You could hardly pick an easier choice for a buffet or potluck. You can start a slow cooker on high heat and turn to low heat after the ham has heated through, or cook overnight on low heat. For holidays, you can even cook your ham in a slow-cooker a room other than the kitchen if you need to. Same with one of those large electric roasters that go on sale just before Thanksgiving.
Types of ham to choose: Spiral-sliced ham DOES NOT work out well when simmered like this. Though I prefer natural, bone-in hams, I have had good luck doing inexpensive (but not the very cheapest) formed hams in an oval slow-cooker. All the hams I have prepared this way have been pre-cooked. For saltier "country" hams, typical directions call for covering the ham with water in a pot just larger than the ham, simmering for several hours then turning off the heat and leaving the ham in the liquid. Look up the full directions before doing a country ham.
Directions: To simmer a bone-in ham on top of the stove, choose a shank or butt portion which fits into a heavy-bottomed kettle which you already have. You can cut off a piece and place it to the side if the ham is too wide, but it's difficult to accomodate a shank bone which is too tall for your pot. Place cut-side down in about 1/2 inch to an inch of water and simmer gently for several hours. Check and replenish water occasionally. The key to a tasty, tender result is to cook it slowly for a long time, but not to use too much water. About 1/2 inch of water in the bottom of the pan is usually about right to start. The ham may release more liquid as it cooks.
I've done small formed hams in a 3-quart slow cooker in half an inch of water, and a small butt portion of a natural ham in an oval 6-quart slow cooker. The natural hams I've cooked this way have been wonderful, and the formed hams have been better than baked formed hams. Always turn off the heat completely at least half an hour before serving.
I have simmered a 22 pound pre-cooked natural whole ham in an 18-quart electric roaster for 6 hours at 265 degrees, leaving the ham in the roaster with heat turned off for an additional hour and a half. I added just a pint of water. But remember Mark Twain's definition of eternity as "two people and a ham" and plan your quantities accordingly.
If you let the ham it cook too long, it can get TOO tender, so be prepared to turn the slow cooker or roaster to "warm" after several hours, say, if you cooked it overnight and you're serving it at noon. If you let the ham boil or simmer too long, it could become a little stringy. It is particularly important in this case to let the ham "rest" in the pot with the heat turned off before trying to slice it. A too-tender ham is better sliced warm than hot.
Save the liquid and leftovers for bean, lentil or potato and ham soup and other dishes.
Migraine and allergy information: Many migraineurs are sensitive to cured meats, which often contain vasoactive compounds. Don't overdo it with ham even if you've never noticed a problem before. Some people get migraines from all pork, especially when eaten more than once within a few days. Many hams contain corn sweeteners. Check the label.
Stocking up: Hams keep quite well in the refrigerator and can be left out in a cool location for a little while during winter. Fully cooked hams can be served without cooking if the power goes out. Though you might think that hams would keep practically forever in the freezer, long freezer storage is not recommended by sources I have read. They may lose quality in the freezer faster than some fresh meats (not that the ham would become unsafe). Check recent recommendations from authoritative sources.
Subscribe to:
Posts (Atom)