Best Chicken Stew:
2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
kosher salt and pepper
3 slices bacon, chopped
1 pound chicken wings, halved at joint.
1 onion, chopped fine
1 celery rib, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
5 cups chicken broth
1 cup dry white wine, plus extra for seasning
1 tablespoon soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1/3 cup flour
1 pound small red potatoes, unpeeled, quartered
4 carrots, peeled and cut into 1/3 inch pieces
2 tablespoons chopped fresh parsley
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon browns, 6-8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned, 5-6 minutes per side; transfer wings to bowl with bacon.
Add onion, celery, garlic and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on bottom of put, 2-4 minutes. Increase heat to high; stir in 1 cup broth, wine and soy sauce, scraiping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12-15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered for 30 minutes, stirring once halfway through cooking.
Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered and continue to cook stirring occasionally, until chicken offers not resistance when poked with fork and vegetables are tender, about 45 minutes longer.
Discard wings. Season stew with up to 2 tablespoons extra wine to taste. Season with salt and pepper to taste, sprinkle with parsley and serve.
Friday, May 22, 2015
Chocolate Baked Doughnuts with Chocolate Glaze from Joy the Baker
Chocolate Baked Doughnuts
Doughnuts:
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted until just browned
1 teaspoon vanilla
Glaze:
1 1/4 cup powdered sugar
3 tablespoons cocoa powder
3 to 4 tablespoons milk
2 teaspoons vanilla
pinch of salt
colored jimmies
Spray a doughnut baking pan with nonstick cooking spray and set aside. Heat oven to 325 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
In a small bowl, whisk together buttermilk, egg, melted butter and vanilla until thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. scrape the bottom of the bowl to ensure that you're not leaving any flour behind. Use a small spoon or put dough into a zip bag, with small whole cut from the corner, to portin dough into the prepared pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 11-13 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for 5 minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
Glaze:
In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and all of the vanilla. Whisk to combine. Mixture may be thick. Add milk a tablespoon at a time, until the glaze is thick but still pourable.
Dip each doughnut into the chocolate glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with color jimmies. Allow to rest a few moments for the frosting to harden slightly. These doughnuts are best served within two days.
Doughnuts:
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted until just browned
1 teaspoon vanilla
Glaze:
1 1/4 cup powdered sugar
3 tablespoons cocoa powder
3 to 4 tablespoons milk
2 teaspoons vanilla
pinch of salt
colored jimmies
Spray a doughnut baking pan with nonstick cooking spray and set aside. Heat oven to 325 degrees.
In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.
In a small bowl, whisk together buttermilk, egg, melted butter and vanilla until thoroughly combined.
Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined. scrape the bottom of the bowl to ensure that you're not leaving any flour behind. Use a small spoon or put dough into a zip bag, with small whole cut from the corner, to portin dough into the prepared pan. Each doughnut mold should be about two-thirds full. Bake doughnuts for 11-13 minutes or until a skewer inserted into one of the doughnuts comes out clean. Remove from the oven. Allow to rest for 5 minutes before inverting doughnuts onto a wire rack to cool completely. Allow doughnuts to cool completely before glazing.
Glaze:
In a medium bowl whisk together powdered sugar, cocoa powder, and salt. Add 2 tablespoons of milk and all of the vanilla. Whisk to combine. Mixture may be thick. Add milk a tablespoon at a time, until the glaze is thick but still pourable.
Dip each doughnut into the chocolate glaze. Shake off some of the excess glaze. Return to the wire rack and sprinkle with color jimmies. Allow to rest a few moments for the frosting to harden slightly. These doughnuts are best served within two days.
Best Blueberry Muffins
Best Blueberry Muffins
Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon
Muffins:
2 cups fresh blueberries (about 10 ounces)
1 1/8 cup sugar plus 1 teaspoon
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla
Topping:
Stir together sugar and lemon zest in small bowl until combined; set aside.
Muffins:
Heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature.
Whisk flour, baking powder and salt together in large bowl. Whisk remaining 1 1/8 cup sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17-19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon
Muffins:
2 cups fresh blueberries (about 10 ounces)
1 1/8 cup sugar plus 1 teaspoon
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla
Topping:
Stir together sugar and lemon zest in small bowl until combined; set aside.
Muffins:
Heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature.
Whisk flour, baking powder and salt together in large bowl. Whisk remaining 1 1/8 cup sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
Bake until muffin tops are golden and just firm, 17-19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Monday, March 23, 2015
Apple cinnamon Breakfast Muffins
1 cup flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup buttermilk
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1/4 cup coconut oil, melted
2 cups peeled and chopped Granny Smith apples
Directions:
Preheat oven to 400 degrees. and line muffin tin with muffin cups.
In a medium bowl, whisk together flours, baking powder, salt and cinnamon.
In a large bowl, whisk together buttermilk, honey eggs, vanilla and oil.
Stir int ht edry ingredients into the wet ingredients and mix until just combined.
Gently fold in the apples with a spatula.
Divide the batter evenly in the muffin cups.
Bake for 15 minutes, or until toothpick inserted in the center comes out clean.
Transfer to wire rack to cool.
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup buttermilk
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1/4 cup coconut oil, melted
2 cups peeled and chopped Granny Smith apples
Directions:
Preheat oven to 400 degrees. and line muffin tin with muffin cups.
In a medium bowl, whisk together flours, baking powder, salt and cinnamon.
In a large bowl, whisk together buttermilk, honey eggs, vanilla and oil.
Stir int ht edry ingredients into the wet ingredients and mix until just combined.
Gently fold in the apples with a spatula.
Divide the batter evenly in the muffin cups.
Bake for 15 minutes, or until toothpick inserted in the center comes out clean.
Transfer to wire rack to cool.
Monday, February 2, 2015
Pork Tenderloin
Pork Tenderloin
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice of 1 lemon
1-2 tablespoons Worcestershire sauce
1-2 tablespoons fresh parsley, finely chopped
2 teaspoons dry mustard
Freshly cracked black pepper to taste
4 cloves garlic, peeled and minced
1 1-lb pork tenderloin
Directions:
Combine all marinade ingredients and reserve 2-3 tablespoons. Place the pork tenderloin and marinade in a ziplock bad and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tablespoons of pork marinade
1-2 teaspoons butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice of 1 lemon
1-2 tablespoons Worcestershire sauce
1-2 tablespoons fresh parsley, finely chopped
2 teaspoons dry mustard
Freshly cracked black pepper to taste
4 cloves garlic, peeled and minced
1 1-lb pork tenderloin
Directions:
Combine all marinade ingredients and reserve 2-3 tablespoons. Place the pork tenderloin and marinade in a ziplock bad and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.
Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tablespoons of pork marinade
1-2 teaspoons butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Healthy Spinach lasagna Rolls
Healthy Spinach Lasagna Rolls
9 lasagna noodles, cooked
10 ounces frozen chopped spinach, thawed and completely drained
15 ounces fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and pepper
(optional) 1 chicken breast, cooked and diced
32 ounces tomato sauce or spaghetti sauce
9 tablespoons part skim mozzarella cheese, shredded
Directions:
1. Preheat oven to 350 degrees. make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes or until cheese melts. Makes 9 rolls.
9 lasagna noodles, cooked
10 ounces frozen chopped spinach, thawed and completely drained
15 ounces fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and pepper
(optional) 1 chicken breast, cooked and diced
32 ounces tomato sauce or spaghetti sauce
9 tablespoons part skim mozzarella cheese, shredded
Directions:
1. Preheat oven to 350 degrees. make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
3. Ladle sauce over the noodles in the baking dish and top each one with 1 tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes or until cheese melts. Makes 9 rolls.
Saturday, November 8, 2014
Butternut Squash Soup
Butternut Squash Soup
1 butternut squash
1 small onion
2 tablespoons olive oil
15 ounces pumpkin puree
2 cups vegetable broth
1 1/2 cups apple cider
1 1/2 cups heavy cream
2 tablespoons honey
1/4 teaspoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon black pepper
Directions:
Preheat over to 450 degrees.
Peel and see squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes.
Allow to cool at least 10 minutes.
Puree in blender or food processor.
In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. Bring to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.
1 butternut squash
1 small onion
2 tablespoons olive oil
15 ounces pumpkin puree
2 cups vegetable broth
1 1/2 cups apple cider
1 1/2 cups heavy cream
2 tablespoons honey
1/4 teaspoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon black pepper
Directions:
Preheat over to 450 degrees.
Peel and see squash and cut into chunks. Peel and quarter onion. Toss squash and onion in olive oil and salt and pepper to taste. Cook for 20 minutes.
Allow to cool at least 10 minutes.
Puree in blender or food processor.
In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream. Bring to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.
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