03-04-10
Creamy Roasted Broccoli
Makes 6-8 Servings
Ingredients:
2 pounds fresh broccoli, florets removed, about 2 large bunches, divided
1/4 cup olive oil
2 teaspoons orange zest, plus juice from 1 large orange
Coarse salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 large garlic cloves, peeled and smashed
Directions:
Preheat the oven to 425 degrees F.
Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes.
Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes.
With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm.
02-17-10
Baked Fresh Chili (Pepper) Fries
Makes 6 Servings
Ingredients:
6 large jalapeno peppers
4 large poblano peppers
1 cup all-purpose flour, plus 2 tablespoons
3 large eggs, beaten
1/4 cup milk
2 tablespoons spicy mustard
1 cup bread crumbs
1/2 cup grated Parmesan or Romano
Salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
Remove from the oven and transfer to a serving platter. Serve with Ranch Dipper Sauce (or any ranch dressing).
02-15-10
Faux Caesar Salad with Parmesan Croutons
Makes 4 Servings
Ingredients:
1/2 cup garlic-flavored olive oil, divided, plus more as needed
1/2 cup grated Parmesan, divided, plus more as desired
4 ounces frozen pizza crust, thawed
1/2 lemon, juiced
1 medium head romaine, chopped, rinsed, and dried
Kosher salt and freshly ground black pepper
Directions:
Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.
Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.
When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.
Transfer to a serving platter and top with additional cheese, if desired.
02-14-10
Roasted Chicken with Goat-Cheese Macadamia Nut Crust and Parsley-Pimento Couscous
Makes 4 Servings
Ingredients:
Cooking spray
8 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1/4 cup honey mustard
6 ounces soft goat cheese
1 cup macadamia nuts
1 cup couscous
1/4 cup diced pimentos
2 tablespoons chopped fresh parsley leaves
Directions:
Preheat oven to 400 degrees F.
Coat a shallow roasting pan with cooking spray.
Season chicken all over with salt and black pepper and place in prepared pan. Brush mustard all over tops of chicken. Then spread with goat cheese. Place macadamia nuts in a plastic bag and smash with the flat side of a meat mallet or bottom of a heavy skillet until finely crushed. Sprinkle nuts over goat cheese. Cover pan with foil and bake for 20 minutes. Uncover and bake 5 to 10 more minutes, until cheese is golden brown and chicken is cooked through.
While chicken is baking, cook couscous according to package directions. Fluff with a fork, and stir in pimentos, parsley and season, to taste, with salt and freshly ground black pepper.
Serve half of the chicken and all of the couscous. Reserve remaining chicken for the chopped salad, if desired.
02-09-10
Butternut Squash with Ginger and Cilantro
Makes 6 Servings
Ingredients:
Directions:
- Preheat the oven to 450°. In a large bowl, toss the squash with the oil, coriander, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. On each of 2 large baking sheets, arrange the squash in a single layer and bake, turning occasionally, until tender and golden-brown, about 30 minutes.
- Transfer the squash to a serving bowl and toss with the crystallized ginger and cilantro.
02-09-10
Dried-Fruit Stuffing
Makes 6 Servings
Ingredients:
Directions:
Preheat the oven to 400°. On each of 2 baking sheets, arrange the bread cubes in a single layer and bake, tossing once, until dried and slightly toasted, about 10 minutes; let cool.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the apples, onion and celery and cook, stirring frequently, until softened, about 10 minutes. Transfer to a large bowl and stir in the bread, chicken broth, raisins, dried cherries and parsley; season with salt and pepper. Transfer to a 3-quart baking dish and cover with foil. Bake for 20 minutes, remove the foil and bake until golden, about 15 minutes more.
02-09-10
Cranberry-Apricot Sauce
Makes 8 Servings
Ingredients:
Directions:
In a large saucepan, bring all the ingredients to a boil over medium-high heat, stirring frequently. Cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes; let cool.
02-09-10
Brown Butter Sugar Snap Peas with Pecans
Makes 6 Servings
Ingredients:
Directions:
- In a large saucepan of boiling, salted water, cook the peas until crisp-tender, 2 minutes; drain.
- In a large, heavy skillet, heat the butter over medium-high heat until golden-brown and fragrant, 1 to 3 minutes. Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Stir in the peas and cook until heated through; season with salt and pepper.
02-09-10
Quinoa Pilaf with Pine Nuts
Makes 4 Servings
Ingredients:
1/2 cup quinoa
1 cup low-sodium chicken broth
2 teaspoons olive oil
1/2 large onion, chopped
2 tablespoons pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 tablespoons fresh parsley, chopped
Directions:
Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.
NUTRITION INFORMATION: Per serving: 136 calories; 6 g fat; 2 g fiber; 14 g carbohydrates
02-03-10
Roasted Carrot, Parsnip, and Potato Coins
Makes 8 Servings
Ingredients:
Nonstick vegetable oil spray
4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
1/2 cup olive oil
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon freshly ground black pepper
Directions:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Cut carrots and parsnips into 3- to 4-inch lengths. Fit processor with 1/4-inch-thick slicing disk. Working in batches, place carrot pieces upright and fitting snugly side by side in feed tube of processor. With machine running, use plunger to push down firmly on carrots and cut uniform round slices. Transfer carrot coins to extra-large bowl. Repeat with parsnips, then potatoes.
Add olive oil, 2 teaspoons coarse salt, coriander, cardamom, and freshly ground black pepper to vegetable mixture and toss to coat. Divide mixture between prepared baking sheets. Roast vegetables until tender and golden brown around edges, about 1 hour. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
Transfer roasted vegetable coins to large bowl and serve.
NUTRITION INFORMATION: Per serving: 218 calories; 52 g fat; 4.5 g fiber; 21 g carbohydrates