Another pickle recipe from Alton Brown, these Firecrackers start out with a sweet flavor, but kick you in the pants before you're through!
Ingredients
1/2 lb. carrots, peeled and julienned
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 tsp. onion powder
1/2 tsp. mustard seeds
1 1/2 tsp. kosher salt
1 tsp. chili flakes
2 dried chilies
Directions
Place carrots in a spring top glass jar or standard canning jar. Bring water, sugar, cider vinegar, onion powder, mustard seeds, salt and chili flakes to a boil in a non-reactive saucepan. Boil for 4-5 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for two days and up to one week.
Wednesday, December 9, 2009
Thursday, December 3, 2009
Autumn Veggie Pizza
Pizza is one of my favorite ways to use up leftovers in the fridge. Last night, I was working with a butternut squash, goat cheese and onions... here's what I came up with!
Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste
Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.
Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste
Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.
Monday, November 9, 2009
Creamy Carrot Soup
This recipe is extremely easy, and only requires ingredients that most cooks have on hand.
Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream
Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.
Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).
Ingredients
1 tbsp. extra-virgin olive oil
1 3/4 cups chopped Vidalia (or other sweet onion)
2 pounds carrots, cut 1/2-inch pieces
1 tsp. fine sea salt
1/2 tsp. ground black pepper
Dash of ground ginger
Cayenne pepper powder, to taste
2 cups water
2 cups vegetable broth
2 tbsp. heavy cream
Directions
Heat oil in a large soup pot over medium heat. Add onion and carrots to the pot, and cook 10 minutes, stirring frequently. Stir in salt, pepper, ginger and cayenne pepper. Add 2 cups water and broth to pan and bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until carrots are tender. Remove from heat; cool.
Using an immersion blender or food processor, process 20 seconds or until smooth. Add cream and cook over low heat until thoroughly heated (do not boil).
Tuesday, October 27, 2009
Gazpacho (or is it a Bloody Mary?)
This gazpacho recipe takes advantage of one of my favorite bottled beverages... Spicy V8! Honestly, add a little vodka and this Mexican favorite comes dangerously close to a perfect Bloody Mary. If your taste buds can't handle the heat, I recommend trying it with basic or low-sodium V8.
Ingredients
32 oz. V8
1 cucumber, seeded & chopped
1 green pepper, seeded & chopped
3 celery ribs, chopped
1 tsp. vegetable bouillon base
1/4 cup red wine vinegar
1 tbsp. Worcestershire sauce
1 tbsp. parsley, chopped
1 tbsp. onion, chopped
1/4 tsp. white pepper
1/4 tsp. garlic powder
avocado, to garnish
sour cream, to garnish
vodka (optional)
Directions
Combine all ingredients and blend using an immersion blender. Serve with sliced avocado and a dollop of sour cream.
Tammy's Fall Fling Corn Chowder
Back in my days at M&T Bank, our team used to have an annual fall fling. Tammy only had to make her corn chowder once... it was an instant favorite. I believe I ate so much soup the first time around, I didn't make it to dinner : ) Recently, I substituted yams for the russet potatoes and added one chopped chipotle pepper (in adobo sauce) for a southwestern twist... scrumptious!
Ingredients
3 carrots, finely chopped
2 ribs celery, finely chopped
1 onion, finely chopped
2 tbsp. unsalted butter
4 cups vegetable broth
1 small shallot, minced
1 tbsp. fresh basil, chopped
1 tsp. fresh thyme, chopped
1 tsp. sweet paprika
3 cloves garlic, minced
1 lb. russet potatoes, peeled and diced
6 cups frozen corn, thawed
2 cups heavy or light cream
1/4 cup corn starch
1/4 cup dry white white
1 1/2 tsp. salt
Directions
Saute carrots, celery and onion in butter for about 10 minutes. Add broth, shallot, basil, thyme, paprika and garlic. Bring to a boil. Add potatoes and corn. Bring to a boil again. Add cream. Simmer for 15 minutes, or until vegetables are tender. Mix cornstarch and wine in a bowl until smooth. Add a little soup liquid to thin the roux and then stir into soup. Add salt. Cook, stirring, until thickened (about a minute). Serves 8, but freezes well!
Cornbread
Unlike the "johnny cakes" of yesteryear, this cornbread recipe is sweet and moist... perfect with Aunt Herta's Vegetarian Chili recipe.
Ingredients
2 cups cornmeal
2 cups flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1/2 cup honey
2 cups buttermilk
3/4 cup butter
1 cup cheddar cheese, shredded
Directions
Preheat oven to 425 degrees. Combine first five ingredients in a bowl. Separately, beat eggs in a bowl. Add honey and buttermilk to eggs and mix. Pour the wet mixture into the dry mixture. Melt the butter, pour into mixture. Add cheese and mix. Pour into a greased plan -- the recipe should fit into a 9x14 glass baking pan or two 9x9 pans. Bake for 25 minutes.
Perfect Oven-Roasted Chicken
Ingredients
thyme
salt
ground pepper
sage
3.5 lb. roaster chicken
lemon juice
butter
Directions
Preheat oven to 350 degrees. Clean, rinse and pat dry chicken. Put a few pats of butter on the chicken in a oven-safe dish. Sprinkle herbs inside and outside of bird. Bake for 2 hours (30 minutes per lb. if refrigerated until cooking). As it starts to brown, sprinkle some lemon juice over the bird.
thyme
salt
ground pepper
sage
3.5 lb. roaster chicken
lemon juice
butter
Directions
Preheat oven to 350 degrees. Clean, rinse and pat dry chicken. Put a few pats of butter on the chicken in a oven-safe dish. Sprinkle herbs inside and outside of bird. Bake for 2 hours (30 minutes per lb. if refrigerated until cooking). As it starts to brown, sprinkle some lemon juice over the bird.
Creamy Chicken
This might be the easiest recipe I know.
Ingredients
1 can cream of mushroom or celery soup
6-8 oz. sour cream
1/4 cup white wine
Mrs. Dash
olive oil
4-6 chicken breasts
egg noodles or rice
Directions
Preheat oven to 375 degrees. Season chicken with Mrs. Dash and saute in olive oil until golden brown. Mix soup, sour cream and wine together. Pour over chicken in a casserole dish. Bake for 45 minutes. Serve over noodles or rice.
Ingredients
1 can cream of mushroom or celery soup
6-8 oz. sour cream
1/4 cup white wine
Mrs. Dash
olive oil
4-6 chicken breasts
egg noodles or rice
Directions
Preheat oven to 375 degrees. Season chicken with Mrs. Dash and saute in olive oil until golden brown. Mix soup, sour cream and wine together. Pour over chicken in a casserole dish. Bake for 45 minutes. Serve over noodles or rice.
Classic Pot Roast
At home, if we had the opportunity to choose a meal, this was always my pick. I've always liked the meat pulled apart, served mixed in with the carrots, onions, noodles and gravy. Mom's comfort food at its best!
Ingredients
bottom round of beef (or non-fatty chuck roast)
1/4 cup olive oil
1 spanish onion, chopped
2 tsp. garlic, minced
2 cups water
ground pepper, to taste
2 tbsp. ketchup
2 tbsp. brown sugar
3-4 tbsp. lemon juice
2 cubes beef boullion
1 lb. carrots, peeled & julienned
Wondra flour
1 lb. egg noodles
Directions
Brown beef in a pot with olive oil, garlic and ground pepper. Take out the beef and brown the onion. Put the beef back in the pot, add 2 cups of water (cover about 3/4 of the beef). Add ketchup, brown sugar, lemon juice, boullion. Simmer for about an hour per pound. Add carrots to the pot about an hour before the meat is expected to finish. Remove meat from pot and slice as needed. Remove carrots and most of the onions. Make gravy following Wondra flour instructions. Serve over egg noodles.
Ingredients
bottom round of beef (or non-fatty chuck roast)
1/4 cup olive oil
1 spanish onion, chopped
2 tsp. garlic, minced
2 cups water
ground pepper, to taste
2 tbsp. ketchup
2 tbsp. brown sugar
3-4 tbsp. lemon juice
2 cubes beef boullion
1 lb. carrots, peeled & julienned
Wondra flour
1 lb. egg noodles
Directions
Brown beef in a pot with olive oil, garlic and ground pepper. Take out the beef and brown the onion. Put the beef back in the pot, add 2 cups of water (cover about 3/4 of the beef). Add ketchup, brown sugar, lemon juice, boullion. Simmer for about an hour per pound. Add carrots to the pot about an hour before the meat is expected to finish. Remove meat from pot and slice as needed. Remove carrots and most of the onions. Make gravy following Wondra flour instructions. Serve over egg noodles.
Bergie's Stuffed Polenta Peppers
My first and best vegetarian friend, Bergie, taught me that you don't need meat for substance. Now that Sky and I don't cook meat at home, I appreciate her wisdom (and her recipes) every day!
Ingredients
2 1/4 cups water
3/4 cup yellow corn mea
1 tsp. dried basil*
1 tsp. dried oregano*
1/4-1/2 tsp. salt, to taste
1/8 tsp. ground pepper
1/8 tsp. garlic powder*
1 tsp. parmesan cheese
2 large red bell peppers, cut lengthwise through stems & seeded
1-15 oz. jar of meatless spaghetti sauce (or homemade!)
2 oz. shredded, part-skim mozzarella cheese
* If using fresh herbs, use more!
Directions
Preheat oven to 375 degrees. Bring 1 1/4 cup water to boil. Reduce to medium heat. Place cornmeal in a small bowl with spices and slowly add remaining water. Mix well and stir into boiling water. When it boils, reduce heat to low and cook for 20 minutes, stirring constantly. Remove from heat and stir in parmesan. Lightly oil an 8-inch square baking dish. Reserve 1/2 cup of sauce and spoon remaining sauce into pan. Fill peppers with polenta. Bake, covered, for 40 minutes. Uncover, spoon sauce and top with cheese. Bake uncovered until golden brown.
Ingredients
2 1/4 cups water
3/4 cup yellow corn mea
1 tsp. dried basil*
1 tsp. dried oregano*
1/4-1/2 tsp. salt, to taste
1/8 tsp. ground pepper
1/8 tsp. garlic powder*
1 tsp. parmesan cheese
2 large red bell peppers, cut lengthwise through stems & seeded
1-15 oz. jar of meatless spaghetti sauce (or homemade!)
2 oz. shredded, part-skim mozzarella cheese
* If using fresh herbs, use more!
Directions
Preheat oven to 375 degrees. Bring 1 1/4 cup water to boil. Reduce to medium heat. Place cornmeal in a small bowl with spices and slowly add remaining water. Mix well and stir into boiling water. When it boils, reduce heat to low and cook for 20 minutes, stirring constantly. Remove from heat and stir in parmesan. Lightly oil an 8-inch square baking dish. Reserve 1/2 cup of sauce and spoon remaining sauce into pan. Fill peppers with polenta. Bake, covered, for 40 minutes. Uncover, spoon sauce and top with cheese. Bake uncovered until golden brown.
Spiced Butternut Squash Soup
Ingredients
3 lbs. butternut squash, halved & seeded
2 tbsp. butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
100 liquid oz. chicken or vegetable broth
2 large russet potatoes, peeled & quartered
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ginger
salt & pepper, to taste
1/2 cup sherry
1 cup half & half
1/2 cup sour cream
Directions
Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish. Place squash flesh-down and bake for 40-50 minutes (or until a fork can pierce the flesh). Cool slightly and remove peel. Mash squash.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic. Saute for a few minutes, until tender. Pour broth into the pot. Add the potatoes and bring to a boil. Cook for 20 minutes, or until soft. Add the mashed squash and mash with potatoes or until chunks are small. Puree in a food processor or with an immersion blender until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper. Then stir in sherry and half & half. Heat through, but do not boil. Ladle into bowls and top with a dollop of sour cream.
Serves a gaggle of guests.
3 lbs. butternut squash, halved & seeded
2 tbsp. butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
100 liquid oz. chicken or vegetable broth
2 large russet potatoes, peeled & quartered
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. ginger
salt & pepper, to taste
1/2 cup sherry
1 cup half & half
1/2 cup sour cream
Directions
Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish. Place squash flesh-down and bake for 40-50 minutes (or until a fork can pierce the flesh). Cool slightly and remove peel. Mash squash.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic. Saute for a few minutes, until tender. Pour broth into the pot. Add the potatoes and bring to a boil. Cook for 20 minutes, or until soft. Add the mashed squash and mash with potatoes or until chunks are small. Puree in a food processor or with an immersion blender until smooth. Return to the pot.
Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper. Then stir in sherry and half & half. Heat through, but do not boil. Ladle into bowls and top with a dollop of sour cream.
Serves a gaggle of guests.
Monday, October 26, 2009
Hot Toddy Extraordinaire
An excellent use for your crock pot on a cold, autumn day.
Ingredients
2 qts. apple juice or cider
1/4 cup sugar
2 tbsp. lemon juice
3 tbsp. orange concentrate
1/2 tsp. nutmeg
1 1/2 tsp. allspice
1 tsp. whole cloves
1 tsp. cinnamon
3/4 bottle red wine
1 orange, sliced thinly for garnish
Directions
Heat all ingredients (except wine) over stove set to medium low. Pour into crock pot, draining off cloves in the process, set to "warm" or "low," add red wine and sliced oranges. Serve warm.
Ingredients
2 qts. apple juice or cider
1/4 cup sugar
2 tbsp. lemon juice
3 tbsp. orange concentrate
1/2 tsp. nutmeg
1 1/2 tsp. allspice
1 tsp. whole cloves
1 tsp. cinnamon
3/4 bottle red wine
1 orange, sliced thinly for garnish
Directions
Heat all ingredients (except wine) over stove set to medium low. Pour into crock pot, draining off cloves in the process, set to "warm" or "low," add red wine and sliced oranges. Serve warm.
Vegetable Pizza
Ingredients
2 pkg. crescent rolls
2 8-oz. pkg. cream cheese
2/3 cup sour cream
1 pkg. Hidden Valley ranch mix
3/4 cup each broccoli, cauliflower, red bell pepper, carrot, chopped small
1-2 cups shredded cheddar cheese
paprika, for garnish
Directions
Preheat oven to 350 degrees. Roll out and smooth crescent rolls onto baking sheet (no perforations should remain!). Bake for 12-16 minutes or until golden brown. Cool completely. Whip together cream cheese, sour cream and ranch mix. Spread evenly on cooled pastry. Evenly disperse chopped veggies (placing one veggie at a time). Gently press veggies into ranch mixture, sprinkle cheddar cheese and paprika. Use kitchen scissors to cut into squares.
2 pkg. crescent rolls
2 8-oz. pkg. cream cheese
2/3 cup sour cream
1 pkg. Hidden Valley ranch mix
3/4 cup each broccoli, cauliflower, red bell pepper, carrot, chopped small
1-2 cups shredded cheddar cheese
paprika, for garnish
Directions
Preheat oven to 350 degrees. Roll out and smooth crescent rolls onto baking sheet (no perforations should remain!). Bake for 12-16 minutes or until golden brown. Cool completely. Whip together cream cheese, sour cream and ranch mix. Spread evenly on cooled pastry. Evenly disperse chopped veggies (placing one veggie at a time). Gently press veggies into ranch mixture, sprinkle cheddar cheese and paprika. Use kitchen scissors to cut into squares.
Old Fashioned Coleslaw
This is a creamy Southern coleslaw PERFECT for serving alongside pulled pork.
Ingredients
2 bags of coleslaw mix
carrots, shredded
2 cups mayonnaise
1/2 to 3/4 cup vinegar, to taste
1/4 sugar
1 tbsp. minced onion
ground pepper, to taste
paprika, for garnish
Directions
Add as much shredded carrot as you like to the cabbage for flavor and color. Combine mayonnaise, cider and sugar. Taste it and add more of each ingredient as necessary. Pour over cabbage and carrots, add ground pepper and mix. Store in refrigerator for several hours before serving, stirring occasionally. The cabbage will reduce down quite a bit. Add paprika for garnish.
Ingredients
2 bags of coleslaw mix
carrots, shredded
2 cups mayonnaise
1/2 to 3/4 cup vinegar, to taste
1/4 sugar
1 tbsp. minced onion
ground pepper, to taste
paprika, for garnish
Directions
Add as much shredded carrot as you like to the cabbage for flavor and color. Combine mayonnaise, cider and sugar. Taste it and add more of each ingredient as necessary. Pour over cabbage and carrots, add ground pepper and mix. Store in refrigerator for several hours before serving, stirring occasionally. The cabbage will reduce down quite a bit. Add paprika for garnish.
Kinda Sorta Sours
Pickles are among our favorite snacks in the Compter-Kalkman household. This Alton Brown recipe for refrigerator pickles (with a few adjustments) has been a hit here in Rochester. It makes only one large jar, so feel free to multiply!
Ingredients
1/2 onion, thinly sliced
5-6 pickling cucumbers, speared
1 cup water
1 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup sugar
2 tbsp. + 2 tsp. kosher salt
1 tsp. mustard seeds
1/4 tsp. ground tumeric
1 tsp. celery seeds
1 tsp. pickling spice
4 whole garlic cloves, smashed
Directions
Combine the onion and cucumber in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for four full minutes to wake-up the flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumbers, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. Pickles should keep for about 2-3 months.
Ingredients
1/2 onion, thinly sliced
5-6 pickling cucumbers, speared
1 cup water
1 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup sugar
2 tbsp. + 2 tsp. kosher salt
1 tsp. mustard seeds
1/4 tsp. ground tumeric
1 tsp. celery seeds
1 tsp. pickling spice
4 whole garlic cloves, smashed
Directions
Combine the onion and cucumber in a clean spring-top jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for four full minutes to wake-up the flavors. Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumbers, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate. Pickles should keep for about 2-3 months.
Sunday, April 26, 2009
Southwestern Meatloaf
Ingredients
1 lb. ground beef or turkey
1 cup bread crumbs
1/4 cup milk
2 eggs or 1/2 c. Egg Beaters
1/2 cup salsa
2 tsp. chili powder
3/4 cup canned black beans (rinsed & drained)
Directions
Mix all ingredients. Pour into a 9x5x3-inch baking pan. Bake at 350 for 55 minutes or until cooked through. Top with 1/4 cup salsa.
1 lb. ground beef or turkey
1 cup bread crumbs
1/4 cup milk
2 eggs or 1/2 c. Egg Beaters
1/2 cup salsa
2 tsp. chili powder
3/4 cup canned black beans (rinsed & drained)
Directions
Mix all ingredients. Pour into a 9x5x3-inch baking pan. Bake at 350 for 55 minutes or until cooked through. Top with 1/4 cup salsa.
Thursday, April 23, 2009
A Pesto Thanksgiving
I attended a reception for newly accepted Colgate applicants earlier this week. Hosted by Moira G., the event offered an array of treats for attendees. Amidst the candy and veggie platters were some phenomenal sandwiches that I just have to share here. I'm offering some Kitchen Witch amendments to the original recipe.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Tuesday, April 14, 2009
Mango Salsa
This salsa is super easy and always gets rave reviews. Offering a fruit-based salsa, a guacamole and a traditional tomato-based salsa makes a very colorful spread for summer parties on the deck. Best accompanied by mojitos and margaritas!
Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste
Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.
Ingredients
1 mango, diced
1 red bell pepper, diced
1/2 red onion, diced
2 tbsp. honey
1/4 cup apple cider vinegar
crushed red pepper flakes, to taste
Directions
Toss ingredients for a chunky salsa, or pulse each ingredient lightly (don't puree!) in Chef Tony's Ultimate Chopper (or a regular food processor) separately and then combine for a more cohesive salsa.
Sunday, April 12, 2009
Asian Pork Meatloaf
Sky and I recently watched an episode of Alton Brown's "Good Eats," during which he demonstrated the perfect meatloaf. Alton recommended trying a variety of different meats and vegetables, so I went HOG wild with my love of pork.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
Sunday, March 15, 2009
Sweet & Sour Beef Stew
Ingredients
1.5 lbs. beef stew meat, cut into 1" cubes (London Broil works well)
2 tbsp. vegetable oil
1 cup carrots, chopped
1 cup onions, sliced
1-8 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1 tbsp. Worcestershire sauce
4 tsp. cornstarch
3/4 cup water, divided
1 tsp. salt
Directions
Brown meat in hot oil. Add the next six ingredients, 1/2 cup water and salt. Cover and cook over low heat until meat is tender (about two hours). Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thick and bubbly. Serve over egg noodles. Serves 4.
1.5 lbs. beef stew meat, cut into 1" cubes (London Broil works well)
2 tbsp. vegetable oil
1 cup carrots, chopped
1 cup onions, sliced
1-8 oz. can tomato sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1 tbsp. Worcestershire sauce
4 tsp. cornstarch
3/4 cup water, divided
1 tsp. salt
Directions
Brown meat in hot oil. Add the next six ingredients, 1/2 cup water and salt. Cover and cook over low heat until meat is tender (about two hours). Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thick and bubbly. Serve over egg noodles. Serves 4.
Fruit Dip
Ingredients
1-8 oz. pkg. cream cheese
1 container Cool Whip
1/2 cup confectioners' sugar
1 tsp. cinnamon
1/2 tsp. vanilla
Directions
Soften cream cheese at room temperature for 4-5 hours. Whip in sugar, vanilla, cinnamon and Cool Whip. Serve with fresh fruit.
1-8 oz. pkg. cream cheese
1 container Cool Whip
1/2 cup confectioners' sugar
1 tsp. cinnamon
1/2 tsp. vanilla
Directions
Soften cream cheese at room temperature for 4-5 hours. Whip in sugar, vanilla, cinnamon and Cool Whip. Serve with fresh fruit.
Classic Cucumber & Onion Salad
My version of the traditional cucumber salad, this dish accompanies picnic fare quite well.
Ingredients
1/2 cup sour cream
1 tbsp. sugar
1 tbsp. white vinegar
1/2 tsp. salt
2 medium cucumbers, thinly sliced
2 small onions, thinly sliced
1/4 tsp. dill weed
Directions
Combine sour cream, sugar, vinegar and salt; add cucumber and onion, tossing gently. Cover and chill 24 hours, stirring occasionally. Serves 4.
Ingredients
1/2 cup sour cream
1 tbsp. sugar
1 tbsp. white vinegar
1/2 tsp. salt
2 medium cucumbers, thinly sliced
2 small onions, thinly sliced
1/4 tsp. dill weed
Directions
Combine sour cream, sugar, vinegar and salt; add cucumber and onion, tossing gently. Cover and chill 24 hours, stirring occasionally. Serves 4.
Special Birthday Icing
We never liked sickly-sweet icing on our cakes growing up, so my mom concocted this recipe for our birthdays. Best with a chocolate cake, of course!
Ingredients
1 pkg. Jell-O Instant Pudding (white chocolate!)
1 cup whole milk
1 container Cool Whip
Directions
Beat milk into pudding with a whisk or fork. Let sit for three minutes. Fold-in Cool Whip. Store in the refrigerator and frost your cake just before serving!
Ingredients
1 pkg. Jell-O Instant Pudding (white chocolate!)
1 cup whole milk
1 container Cool Whip
Directions
Beat milk into pudding with a whisk or fork. Let sit for three minutes. Fold-in Cool Whip. Store in the refrigerator and frost your cake just before serving!
Tortilla Pinwheels
Easy, but impressive appetizers, Tortilla Pinwheels are one of my favorite contributions to a party. Feel free to change up the ingredients per your preferences... and remove ham for a nice vegetarian snack!
Ingredients
1 lb. cream cheese, softened
1 lb. ham (2-1/4" thick deli slices), diced
1-8 oz. can chopped green chiles
1-8 oz. can chopped black olives
1-8 oz. jar diced pimentoes
12 medium to large flour tortillas
1 jar Nance's Honey Mustard
Directions
Blend cream cheese, ham, chiles, olives & pimentoes. Spread a thin layer of the mixture evenly on the tortillas. Roll the tortillas snuggly and refrigerate, covered with plastic wrap and a damp cloth for four hours. Cut into 1/2 inch slices, arrange on a platter and serve with honey mustard!
Ingredients
1 lb. cream cheese, softened
1 lb. ham (2-1/4" thick deli slices), diced
1-8 oz. can chopped green chiles
1-8 oz. can chopped black olives
1-8 oz. jar diced pimentoes
12 medium to large flour tortillas
1 jar Nance's Honey Mustard
Directions
Blend cream cheese, ham, chiles, olives & pimentoes. Spread a thin layer of the mixture evenly on the tortillas. Roll the tortillas snuggly and refrigerate, covered with plastic wrap and a damp cloth for four hours. Cut into 1/2 inch slices, arrange on a platter and serve with honey mustard!
Linguini & Broccoli
This simple pasta dish never fails to satisfy even the hungriest dinner guests. It's an old stand-by in my mom's kitchen... but she finds many family members requesting it when they visit! Feel free to mix in some of your favorite additions; I've been known to add chicken, sun-dried tomatoes, mushrooms, black olives and/or artichoke hearts.
Ingredients
1 stick butter or margarine
1 head broccoli
1-8 oz. pkg. fresh linguini
1 tbsp. garlic, minced
1/3 cup parmesan cheese, freshly grated
2-3 tbsp. olive oil
1/2 tsp. black pepper, freshly ground
Directions
Cut broccoli into manageable florets and microwave, covered, in 1/2 cup water for 10 minutes. Melt 1/3 stick of margarine or butter and olive oil in a non-stick frying pan. Remove from heat. Drain the broccoli. Add the garlic and broccoli to the pan so that the broccoli absorbs the taste. (You may add-in other sundries at this point). Cook the linguini in a separate pot. Add linguini and remaining margarine or butter to the pan. Coat the linguini and broccoli, add parmesan cheese and ground pepper. Serves 4.
Ingredients
1 stick butter or margarine
1 head broccoli
1-8 oz. pkg. fresh linguini
1 tbsp. garlic, minced
1/3 cup parmesan cheese, freshly grated
2-3 tbsp. olive oil
1/2 tsp. black pepper, freshly ground
Directions
Cut broccoli into manageable florets and microwave, covered, in 1/2 cup water for 10 minutes. Melt 1/3 stick of margarine or butter and olive oil in a non-stick frying pan. Remove from heat. Drain the broccoli. Add the garlic and broccoli to the pan so that the broccoli absorbs the taste. (You may add-in other sundries at this point). Cook the linguini in a separate pot. Add linguini and remaining margarine or butter to the pan. Coat the linguini and broccoli, add parmesan cheese and ground pepper. Serves 4.
Baked Spinach Squares
An easy, but filling appetizer for parties!
Ingredients
2 eggs, beaten
1 cup flour
1 cup milk
1 tsp. salt
1/2 tsp. black pepper
2-8 oz. pkg. monterey jack cheese, shredded
1-10 oz. box frozen, chopped spinach
Directions
Defrost spinach for several hours. Press and drain the spinach to remove excess water. Use kitchen shears to snip spinach into fine pieces. Combine ingredients and bake at 350 degrees for 45 minutes in a low, greased baking dish.
Ingredients
2 eggs, beaten
1 cup flour
1 cup milk
1 tsp. salt
1/2 tsp. black pepper
2-8 oz. pkg. monterey jack cheese, shredded
1-10 oz. box frozen, chopped spinach
Directions
Defrost spinach for several hours. Press and drain the spinach to remove excess water. Use kitchen shears to snip spinach into fine pieces. Combine ingredients and bake at 350 degrees for 45 minutes in a low, greased baking dish.
Saturday, March 14, 2009
Crunchy Salad
Dressing Ingredients
1/4 cup sugar
1/2 cup extra virgin olive oil
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. fresh cracked pepper
Salad Ingredients
1 head lettuce
4 green onions
1/4 cup sesame seed
1/3 cup almonds
6 slices cooked bacon
3/4 cup chow mein noodles
Directions
Mix and shake dressing ingredients in an air tight container and store in the fridge for at least an hour before assembling the salad.
Mix all ingredients except the chow mein noodles. Pour chilled dressing over salad just before serving. Top with chow mein noodles. Enjoy!!!
1/4 cup sugar
1/2 cup extra virgin olive oil
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. fresh cracked pepper
Salad Ingredients
1 head lettuce
4 green onions
1/4 cup sesame seed
1/3 cup almonds
6 slices cooked bacon
3/4 cup chow mein noodles
Directions
Mix and shake dressing ingredients in an air tight container and store in the fridge for at least an hour before assembling the salad.
Mix all ingredients except the chow mein noodles. Pour chilled dressing over salad just before serving. Top with chow mein noodles. Enjoy!!!
Sunday, March 8, 2009
Cauliflower Poppers
So, I found this VERY SIMPLE recipe in a Weight Watchers cookbook and tried it (because this girl loves anything with 0 points). It's AWESOME and has become a family favorite!!!
Ingredients
1 spray(s) cooking spray
1 small head(s) cauliflower
1/2 tsp. ground cumin
1/2 tsp. chili powder, or more to taste
1/2 tsp. table salt
1/2 tsp. black pepper
Directions
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.
Ingredients
1 spray(s) cooking spray
1 small head(s) cauliflower
1/2 tsp. ground cumin
1/2 tsp. chili powder, or more to taste
1/2 tsp. table salt
1/2 tsp. black pepper
Directions
Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat. Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.
Magic Mojitos
A tremendous accompaniment to Bergie's Ganked Guacamole, these mojitos will quench your thirst and have you back at the bar for more.
Ingredients*
3 fresh mint sprigs
2 tsp. sugar
3 tbsp. fresh lime juice
1.5 oz. light rum
club soda & ice
Directions
Crush part of the mint with a fork in a tall glass, to coat the inside. Add sugar and lime juice and stir thoroughly. Top with ice, add rum and mix. Top with chilled club soda or seltzer. Add a slice of lime and a mint sprig to serve.
*Mojitos are very time consuming to make. I recommend multiplying the recipe and premixing sugar, lime juice and rum.
Ingredients*
3 fresh mint sprigs
2 tsp. sugar
3 tbsp. fresh lime juice
1.5 oz. light rum
club soda & ice
Directions
Crush part of the mint with a fork in a tall glass, to coat the inside. Add sugar and lime juice and stir thoroughly. Top with ice, add rum and mix. Top with chilled club soda or seltzer. Add a slice of lime and a mint sprig to serve.
*Mojitos are very time consuming to make. I recommend multiplying the recipe and premixing sugar, lime juice and rum.
Bergie's Ganked Guacamole
Rumor has it that Bergie stole this recipe from Emeril. I prefer to think of it as hers.
Ingredients
2 ripe avocadoes, peeled & pitted
3 tbsp. tomatoes, diced
1 small jalapeno, seeded & minced
2 tbsp. onions, chopped finely
1 tsp. garlic, minced
juice of 1 lemon & 1 lime
2 tbsp. cilantro, chopped finely
hot sauce, to taste
salt & pepper, to taste
Directions
Mix together with mortar and pestle, tableside. Makes about 2 cups.
Ingredients
2 ripe avocadoes, peeled & pitted
3 tbsp. tomatoes, diced
1 small jalapeno, seeded & minced
2 tbsp. onions, chopped finely
1 tsp. garlic, minced
juice of 1 lemon & 1 lime
2 tbsp. cilantro, chopped finely
hot sauce, to taste
salt & pepper, to taste
Directions
Mix together with mortar and pestle, tableside. Makes about 2 cups.
Boule De Roquefort
Here's the blog's first "dude" recipe, courtesy of Marty M. Obviously, he called it a "blue cheese ball," but I'm trying to maintain some standards here on "The Kitchen Witch."
Ingredients
4-6 oz. blue cheese
12 oz. softened cream cheese
1 tsp. Worcestershire sauce
1 pinch garlic salt
2 tbsp. green bell pepper, chopped finely
1/2 cup crushed walnuts
Directions
Mix all ingredients (except walnuts) and form into a ball. Roll the ball in the walnuts to coat. Refrigerate for a few hours before serving.
Ingredients
4-6 oz. blue cheese
12 oz. softened cream cheese
1 tsp. Worcestershire sauce
1 pinch garlic salt
2 tbsp. green bell pepper, chopped finely
1/2 cup crushed walnuts
Directions
Mix all ingredients (except walnuts) and form into a ball. Roll the ball in the walnuts to coat. Refrigerate for a few hours before serving.
Saturday, March 7, 2009
Choose Your Own Adventure Strata
Interested in taking advantage of your leftovers?! Have friends over for mimosas, bloody marys and this breakfast strata. It allows you to use any combination of breads, vegetables, meats and cheeses... so choose your own adventure with this casserole!
Ingredients
8-10 slices of bread, cubed
1-2 cups shredded cheese
10 eggs
1 cup milk
salt, pepper & other spices to taste
your favorite leftovers
Directions
Grease a 9x12 casserole dish. Layer the cubed bread on the bottom of the dish. Top with your favorite leftovers (brown any uncooked meats first) and cheese. Whisk the ten eggs with milk, throw in salt, pepper and other spices, and pour evenly into the casserole dish. Cover and refrigerate overnight.* The next day, bake at 375 degrees until browned and set in the middle (about 45 minutes).
*If you don't have time to make it the night before, you can put the casserole together shortly before baking, but cut out a considerable amount of bread, milk and eggs. You need those to soak into each other and too much liquid to bread will make it soupy!
Ingredients
8-10 slices of bread, cubed
1-2 cups shredded cheese
10 eggs
1 cup milk
salt, pepper & other spices to taste
your favorite leftovers
Directions
Grease a 9x12 casserole dish. Layer the cubed bread on the bottom of the dish. Top with your favorite leftovers (brown any uncooked meats first) and cheese. Whisk the ten eggs with milk, throw in salt, pepper and other spices, and pour evenly into the casserole dish. Cover and refrigerate overnight.* The next day, bake at 375 degrees until browned and set in the middle (about 45 minutes).
*If you don't have time to make it the night before, you can put the casserole together shortly before baking, but cut out a considerable amount of bread, milk and eggs. You need those to soak into each other and too much liquid to bread will make it soupy!
"Stuffed Cabbage" Casserole
This casserole is brought to you by the queen of comfort food, Sarah V. It's her simple twist on a traditional stuffed cabbage recipe. It may not be as pretty, but it tastes even better!
Ingredients
1 head cabbage
1 lb. ground beef
1/2 cup Spanish onion, chopped
1 green bell pepper, chopped
1 tbsp. olive oil
1 tsp. salt
3 tbsp. rice
2-10.5 oz. can tomato soup
2-8 oz. can tomato sauce
1 cup water
Directions
Brown beef in olive oil. Add onion, pepper, salt and rice. Slice cabbage and place in the bottom of the casserole dish. Spread beef mixture over the cabbage. Mix soup, sauce and water. Pour on top of the cabbage and beef. Bake for 1.5 hours at 350 degrees.
Ingredients
1 head cabbage
1 lb. ground beef
1/2 cup Spanish onion, chopped
1 green bell pepper, chopped
1 tbsp. olive oil
1 tsp. salt
3 tbsp. rice
2-10.5 oz. can tomato soup
2-8 oz. can tomato sauce
1 cup water
Directions
Brown beef in olive oil. Add onion, pepper, salt and rice. Slice cabbage and place in the bottom of the casserole dish. Spread beef mixture over the cabbage. Mix soup, sauce and water. Pour on top of the cabbage and beef. Bake for 1.5 hours at 350 degrees.
Grandma Fisher's Cheesecake
This cheesecake is so remarkably light and fluffy that you could eat three pieces!
Crust Ingredients
14 graham crackers
2 tbsp. sugar
3 tbsp. butter, melted
Cake Ingredients
2/3 cup sugar
4 tbsp. flour
pinch of salt
1 lb. cream cheese, softened
4 eggs
1 cup whole milk
1 tsp. vanilla
Directions
Crush crust ingredients together and line a spring form pan. Sift sugar, flour and salt together. Blend with soft cream cheese. Add vanilla and egg yolks. Add milk and beat well. Beat egg whites until stiff and fold into ingredients. Bake at 325 degrees for one hour; let cake cool in the oven.
Crust Ingredients
14 graham crackers
2 tbsp. sugar
3 tbsp. butter, melted
Cake Ingredients
2/3 cup sugar
4 tbsp. flour
pinch of salt
1 lb. cream cheese, softened
4 eggs
1 cup whole milk
1 tsp. vanilla
Directions
Crush crust ingredients together and line a spring form pan. Sift sugar, flour and salt together. Blend with soft cream cheese. Add vanilla and egg yolks. Add milk and beat well. Beat egg whites until stiff and fold into ingredients. Bake at 325 degrees for one hour; let cake cool in the oven.
Baked Asparagus w/ Balsamic Butter Sauce
This veggie is a terrific complement to an asian entree or even something more traditional, like meatloaf : ) You may also want to grill the asparagus now that the weather's warming up!
Ingredients
1 bunch fresh, skinny asparagus, trimmed
cooking spray
salt & pepper, to taste*
2 tbsp. butter
1 tbsp. soy sauce
1 tsp. balsamic vinegar
*I used McCormick's Garlic Pepper Seasoning Grinder, which is a really terrific addition to my spice cabinet (thanks to Joe & Sarah Vetoe). I use it all the time, both in cooking and to season after.
Directions
Preheat the oven to 375 degrees. Arrange asparagus on a baking sheet, coat with cooking spray, and season with salt and pepper. Bake asparagus for about 10 minutes, or until tender. Melt the butter in a sauce pan over medium heat. Remove from heat, stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Serves 4.
Ingredients
1 bunch fresh, skinny asparagus, trimmed
cooking spray
salt & pepper, to taste*
2 tbsp. butter
1 tbsp. soy sauce
1 tsp. balsamic vinegar
*I used McCormick's Garlic Pepper Seasoning Grinder, which is a really terrific addition to my spice cabinet (thanks to Joe & Sarah Vetoe). I use it all the time, both in cooking and to season after.
Directions
Preheat the oven to 375 degrees. Arrange asparagus on a baking sheet, coat with cooking spray, and season with salt and pepper. Bake asparagus for about 10 minutes, or until tender. Melt the butter in a sauce pan over medium heat. Remove from heat, stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve. Serves 4.
Spicy Chickpea & Spinach Curry
I made this for the first time last night and it was AWESOME!!! Very healthy alternative to meat/chicken main course and very tasty!!! Enjoy!
(This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4-cup increments.)
Ingredients
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh cilantro, chopped
SPECIAL EQUIPMENT: Slow Cooker
Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1-1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.
(This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4-cup increments.)
Ingredients
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 tsp. ground coriander
2 tsp. ground cumin
1 tsp. garam masala
1/2 tsp. ground turmeric
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. fresh cilantro, chopped
SPECIAL EQUIPMENT: Slow Cooker
Directions
In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1-1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.
Friday, March 6, 2009
Texas Caviar
Never fear... this caviar contains no ocean dwellers or their future babies!
Ingredients
6 Roma tomatoes
1 can black beans, rinsed & drained
1 small can of white & yellow corn, rinsed & drained
2-3 scallions, chopped
1/2 purple onion, diced
1 red bell pepper, diced
1/4 to 1/3 cup olive oil
the juice of two limes
Directions
Combine vegetables, add olive oil and lime juice, mix and refrigerate. Serve with tortilla chips!
Ingredients
6 Roma tomatoes
1 can black beans, rinsed & drained
1 small can of white & yellow corn, rinsed & drained
2-3 scallions, chopped
1/2 purple onion, diced
1 red bell pepper, diced
1/4 to 1/3 cup olive oil
the juice of two limes
Directions
Combine vegetables, add olive oil and lime juice, mix and refrigerate. Serve with tortilla chips!
Thursday, March 5, 2009
Uncle Tom's Carrots
My Uncle Tom (actually my mom's brother-in-law, not a racial slur) makes these carrots and they make for a lovely side dish. The best part is that you can make them the night before!
Ingredients
1/2 tsp. salt
1 tbsp. sugar
6 tbsp. vegetable oil
2 tbsp. tarragon vinegar
1/4 tsp. mustard
2 tbsp. fresh chives
dash thyme
1 clove garlic, minced
the juice of one lemon
1 lb. carrots, peeled & julienned
Directions
Mix dressing and set aside. Boil carrots for five minutes. They should feel firm to the fork, but should pierce. Run under cold water immediately. Pour mixed dressing over carrots, tossing occasionally. Serve at room temperature. Serves 4.
Ingredients
1/2 tsp. salt
1 tbsp. sugar
6 tbsp. vegetable oil
2 tbsp. tarragon vinegar
1/4 tsp. mustard
2 tbsp. fresh chives
dash thyme
1 clove garlic, minced
the juice of one lemon
1 lb. carrots, peeled & julienned
Directions
Mix dressing and set aside. Boil carrots for five minutes. They should feel firm to the fork, but should pierce. Run under cold water immediately. Pour mixed dressing over carrots, tossing occasionally. Serve at room temperature. Serves 4.
Buffalo Sloppy Joes
So, many of you detest our perky 30-minute meal genius, Rachael Ray. Nonetheless, Sherry K. recommended this recipe and it's fantastic! I love recipes that update vintage favorites with chic and edgy alterations.
Ingredients
2 tbsp. olive oil
2 lbs. ground chicken or turkey*
1 carrot, peeled and chopped or grated
2 stalks celery
1 Spanish onion, finely chopped
2-3 cloves garlic, minced
salt & freshly ground pepper
2 tbsp. red wine vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/4 to 1/3 cup Frank's Red Hot Sauce
1 cup chunky tomato sauce
1 cup chicken stock
8 high-quality burger rolls, split and toasted
1 cup blue cheese, crumbled
2 large dill pickles, chopped
Directions
Heat a large skillet with olive oil over medium-high heat. Add the meat and break it up with a wooden spoon, then cook for five to six minutes. Add the carrots, celery, onions and garlic, season with salt and pepper, then cook for 7 to 8 more minutes.
In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the sauce thickens, about 30 minutes. Pile the sloppy joe filling onto the buns and top with blue cheese and chopped pickles.
*I have used ground beef, but you'll want to drain liquid before adding carrots, celery, etc. I also recommend using less salt overall, including low-sodium beef stock.
Ingredients
2 tbsp. olive oil
2 lbs. ground chicken or turkey*
1 carrot, peeled and chopped or grated
2 stalks celery
1 Spanish onion, finely chopped
2-3 cloves garlic, minced
salt & freshly ground pepper
2 tbsp. red wine vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/4 to 1/3 cup Frank's Red Hot Sauce
1 cup chunky tomato sauce
1 cup chicken stock
8 high-quality burger rolls, split and toasted
1 cup blue cheese, crumbled
2 large dill pickles, chopped
Directions
Heat a large skillet with olive oil over medium-high heat. Add the meat and break it up with a wooden spoon, then cook for five to six minutes. Add the carrots, celery, onions and garlic, season with salt and pepper, then cook for 7 to 8 more minutes.
In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the sauce thickens, about 30 minutes. Pile the sloppy joe filling onto the buns and top with blue cheese and chopped pickles.
*I have used ground beef, but you'll want to drain liquid before adding carrots, celery, etc. I also recommend using less salt overall, including low-sodium beef stock.
Sisters' Cafe Peach Appetizer
One of the Compters' jersey shore favorites... While the restaurant in Spring Lake, NJ is now closed, the sisters who owned the restaurant offered this fantastic late summer favorite every August. I've been known to turn it into a spinach salad as well, but it never fails to impress as an appetizer.
Ingredients
fresh baby spinach
peaches
crumbled gorgonzola
chopped walnuts
balsamic glaze
Directions
Blanch peaches in boiling water for 1 to 1 1/2 minutes and then immediately plunge into cold water. At this point, the skins should peel pretty easily. Once peeled, split the peaches lengthwise and remove the pit. Mix gorgonzola and walnuts into a paste and spoon into peach halves. Bake on a pie sheet at 400 degrees for 30 minutes (or until gorgonzola mixture turns golden brown). Dribble balsamic gaze across peaches and serve on a bed of spinach.
Ingredients
fresh baby spinach
peaches
crumbled gorgonzola
chopped walnuts
balsamic glaze
Directions
Blanch peaches in boiling water for 1 to 1 1/2 minutes and then immediately plunge into cold water. At this point, the skins should peel pretty easily. Once peeled, split the peaches lengthwise and remove the pit. Mix gorgonzola and walnuts into a paste and spoon into peach halves. Bake on a pie sheet at 400 degrees for 30 minutes (or until gorgonzola mixture turns golden brown). Dribble balsamic gaze across peaches and serve on a bed of spinach.
Wednesday, March 4, 2009
Classic Meatloaf
I double-dog dare you to claim that you don't like meatloaf.
Ingredients
1 1/2 lb. ground beef (85/15)
1 cup Italian style bread crumbs
1/2 packet of prepared onion soup mix
4 tbsp. tomato sauce
3 eggs
Directions
Mix ingredients well (let's be honest, you like to feel the meat squishing between your fingers). Form into a loaf and bake at 375 degrees for 50-60 minutes in a greased loaf pan.
Ingredients
1 1/2 lb. ground beef (85/15)
1 cup Italian style bread crumbs
1/2 packet of prepared onion soup mix
4 tbsp. tomato sauce
3 eggs
Directions
Mix ingredients well (let's be honest, you like to feel the meat squishing between your fingers). Form into a loaf and bake at 375 degrees for 50-60 minutes in a greased loaf pan.
Asian Cabbage Salad
Tired of cole slaw and potato salad at backyard barbeques? This crisp salad recipe always gets rave reviews at parties!
Salad Ingredients*
1 head Napa cabbage
1 bunch scallions, chopped
1 stick butter or margarine
1/2 cup slivered almonds
1/2 cup sesame seeds
2 pkg. Ramen noodles, crushed
Dressing Ingredients*
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/3 cup sugar
1 tbsp. soy sauce
Directions
Melt butter or margarine into a nonstick pan. Brown almonds, sesame seeds, and crushed Ramen noodles on medium heat. Drain on paper towels and set aside to cool. Cut cabbage into slivers, removing the white core. Toss with almonds, sesame seeds, and noodles. Add dressing and scallions just prior to serving to maintain crispness. Serves 6 to 8.
*I've made this a "healthier" recipe by baking, rather than frying, the nuts, sesame seeds, and Ramen noodles. Then I substitute the sugar with Splenda and use "lite" soy sauce.
Salad Ingredients*
1 head Napa cabbage
1 bunch scallions, chopped
1 stick butter or margarine
1/2 cup slivered almonds
1/2 cup sesame seeds
2 pkg. Ramen noodles, crushed
Dressing Ingredients*
1/2 cup vegetable oil
1/4 cup red wine vinegar
1/3 cup sugar
1 tbsp. soy sauce
Directions
Melt butter or margarine into a nonstick pan. Brown almonds, sesame seeds, and crushed Ramen noodles on medium heat. Drain on paper towels and set aside to cool. Cut cabbage into slivers, removing the white core. Toss with almonds, sesame seeds, and noodles. Add dressing and scallions just prior to serving to maintain crispness. Serves 6 to 8.
*I've made this a "healthier" recipe by baking, rather than frying, the nuts, sesame seeds, and Ramen noodles. Then I substitute the sugar with Splenda and use "lite" soy sauce.
Aunt Herta's Vegetarian Chili
Aunt Herta, Grandma Compter's lifelong best friend, worked for Weight Watchers for about 100 years. This healthy chili recipe is perfect for that cold, blustery afternoon when all you want is comfort food...
Ingredients
1/4 cup olive oil
1 large Spanish onion, diced
2 tbsp. garlic, minced
2 envelopes of prepared chili mix
3 bell peppers (green, red & orange), diced
3 small yellow squash, diced
3-14.5 oz. cans diced tomatoes
1-14.5 oz. can corn, drained & rinsed
1 large can black beans, drained & rinsed
Directions
Saute the onions in olive oil and garlic until translucent and turning golden brown. Add peppers and cook down for about five minutes. Add the squash and cook down for another five minutes. Stir in the chili powder. Add tomatoes, beans and corn. Simmer for two hours. Serves 8.
1 serving = 285 calories
Using Labels
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Savory Chocolate Barbeque Sauce
Some of you may have heard the rumor that I participated in a chocolate cookoff with Sky's family... this dark, intensely flavorful sauce won 1st place in three categories! While I served it over pork tenderloin, I'm anxiously anticipating some very special chicken wings to follow!
Ingredients
1 tbsp. butter
4 cloves garlic, minced
½ Spanish onion, diced
2 Roma tomatoes, diced small
1 ½ oz. dark brown sugar
3 tsp. chili powder
4 oz. apple cider vinegar
8 oz. of basic BBQ sauce (I used Sweet Baby Ray’s)
14 oz. vegetable stock
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
2 oz. very dark chocolate (I used 1/3 of a bar of Lindt’s 70% cocoa)
2 tbsp. fresh, chopped cilantro
¾ tsp. salt
½ tsp. fresh, ground pepper
Directions
Melt butter in a saucepan over medium heat. Add garlic and onion, and sauté until golden brown (or if you get impatient, translucent and starting to brown). Add tomatoes, stir, and sauté an additional five minutes. Add sugar and chili powder, mix well, and cook for five minutes. Add vinegar and reduce (on medium-high) for five minutes. By this point, the mixture should have a thicker, pasty consistency. Add BBQ sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro and then allow to simmer for an additional five minutes. Remove from heat and let stand 10 minutes to cool. At this point, you may choose to puree the sauce, but I like it better with the chunks of tomato and onion, etc.
Transfer to a clean container and cool. For best results, allow to refrigerate 12 hours before using.
Ingredients
1 tbsp. butter
4 cloves garlic, minced
½ Spanish onion, diced
2 Roma tomatoes, diced small
1 ½ oz. dark brown sugar
3 tsp. chili powder
4 oz. apple cider vinegar
8 oz. of basic BBQ sauce (I used Sweet Baby Ray’s)
14 oz. vegetable stock
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
2 oz. very dark chocolate (I used 1/3 of a bar of Lindt’s 70% cocoa)
2 tbsp. fresh, chopped cilantro
¾ tsp. salt
½ tsp. fresh, ground pepper
Directions
Melt butter in a saucepan over medium heat. Add garlic and onion, and sauté until golden brown (or if you get impatient, translucent and starting to brown). Add tomatoes, stir, and sauté an additional five minutes. Add sugar and chili powder, mix well, and cook for five minutes. Add vinegar and reduce (on medium-high) for five minutes. By this point, the mixture should have a thicker, pasty consistency. Add BBQ sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro and then allow to simmer for an additional five minutes. Remove from heat and let stand 10 minutes to cool. At this point, you may choose to puree the sauce, but I like it better with the chunks of tomato and onion, etc.
Transfer to a clean container and cool. For best results, allow to refrigerate 12 hours before using.
Welcome to The Kitchen Witch!
"The Kitchen Witch" --author unknownLook who's landed in your kitchen
Bringing fortune to your home
It's me the lucky kitchen witch
Your special little gnome
I'll end burnt pots
I'll keep meals hot
I'll do such magic chores
For I'm your lucky kitchen witch
Watching from the kitchen door!
I created "The Kitchen Witch" recipe blog for three reasons:
1. I spilled coffee in my recipe book.
2. Selfishly, I want to prod my friends and family members into posting their kitchen dramas, delights and disasters.
3. Everyone else is doing it.
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