I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Sunday, April 8, 2012

Cheese Crackers

Cheese Crackers
from Virginia Post

8 oz sharp cheddar, shredded
1/2 C butter, softened

1 1/2 C flour
1/4 C chopped parsley
1/4 tsp salt
1/4 tsp cayenne pepper

Combine cheese and butter in a large mixing bowl, beat until combined.

Stir in flour, parsley, salt/pepper.

Divide dough in half, shape into 7" logs.

Wrap and chill at least 1 hour.

Oven to 350.

Slice logs 1/4" thick, bake 15 minutes.

One Chicken and Forty Cloves of Garlic

One Chicken and Forty Cloves of Garlic

1 whole chicken
evoo
butter
40 cloves garlic, peeled
2 Tb cognac
1 1/2 C dry white wine
fresh thyme

2 Tb flour
1 Tb cognac
2 Tb heavy cream

Brown chicken in combination of evoo and butter.  Remove from pan.

Add to pan garlic, cognac, wine, and thyme.  Stir, return chicken to pan.  Cover and simmer 30 minutes.

Remove chicken from pan.

Put flour in small bowl and add a ladle-full of sauce.  Whisk.

Pour back into pan, Add cognac and heavy cream.  Stir.

Return chicken to pan, simmer a few minutes to thicken sauce.

(Add a little Kitchen Bouquet if sauce is too pale!)

Sausage Stuffed French Loaves

Sausage Stuffed French Loaves

2 big, fat loaves French bread

8 oz bulk sausage
8 oz ground beef chuck
1 med onion, diced
1 egg
1 tsp Dijon mustard
1/4 C chopped fresh Italian parsley
1/4 tsp fennel seeds
salt/pepper
hand full mozzarella cheese
Italian seasoning

2 Tb butter
2 cloves garlic, crushed

Oven to 400.

Cut off ends of loaves and hollow out with fingers.

Process soft bread into crumbs.

Brown sausage in skillet over med heat.  Add beef, onion, cook until beef is lightly browned.

Combine all ingredients except butter and garlic in large bowl.  Spoon mixture into bread, attach ends with small skewers.

Melt butter over medium heat and stir in garlic.

Saute for 30 seconds, then brush loaves with garlic butter.

Wrap in separate pieces of foil, leaving foil slightly open at top.

Bake until heated through, 15-20 minutes.

Bacon Tater Bites

Bacon Tater Bites

bacon
tater tots
American cheese

Cook bacon until browned but limp.  Cut in half.

Prepare tots according to directions on package.

Cut thin slices of cheese and wrap around each Tot.

Wrap bacon around the cheese and secure with a toothpick.

Broil, turning once, until bacon is crisp.

Serve with hot mustard sauce:  1/2 C mustard, 1/4C brown sugar, 1/2 tsp ginger.

Mustard Roasted Chicken with Root Vegetables

Mustard Roasted Chicken with Root Vegetables

1 whole chicken, cut up

3 Tb whole grain mustard
2 Tb soy sauce
pepper

4 carrots, cut in half length and crosswise
1 med fennel bulb, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
2 Tb evoo
pepper

Oven to 400.

Pat chicken dry.

Combine mustard, soy sauce, pepper.  Cover chicken with this mixture.

Combine next group in a roasting pan, toss to coat.

Nestle chicken among veggies.

Roast 45-50 minutes.

Zuccotto

Zuccotto

12 oz loaf pound cake
1/4 C brandy
6oz bittersweet chocolate, chopped
2 C whipping cream, chilled
1/2 tsp almond extract
1/4 C powdered sugar
1/3 C sliced almonds, toasted and coarsely crumbled
unsweetened cocoa powder

Line a 1 1/2 quart bowl with plastic wrap.  Cut pound cake crosswise into 1/3" thick slices, cut each slice diagonally in half.  Line bottom and sides of bowl with cake triangles.  Brush some brandy over he cake lining the bowl.  Reserve the extra triangles.

Melt chocolate and cool slightly.  Put in large bowl.  In a different large bowl beat 1 C of cream until thick and fluffy.  Fold whipped cream into chocolate, 1/4 at a time.  Spread the chocolate cream over the cake, creating a well in the center.  Refrigerate.

In another clean bowl, beat 1 C of cream and almond extract, gradually adding powdered sugar, until firm peaks form.  Fold in the nuts.  Spoon almond cream mixture into the well of the chocolate filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake covering the filling completely and trimming to fit.  Cover with plastic wrap and refrigerate at least 3 hours and up to one day.

Invert the cake onto a platter.  Sift cocoa powder over top.

Jan McMurry's Frozen Mocha Marble Loaf

Jan McMurry's Frozen Mocha Marble Loaf

2 C finely crushed Oreos (approximately 22)
3 Tb butter, melted

8 oz package softened cream cheese
14 oz sweetened condensed milk
1 tsp vanilla
2 C whipping cream, whipped
2 Tb instant coffee granules
1 Tb hot water
1/2 C chocolate syrup

Line a 9x5x3 loaf pan with foil.

Combine Oreos and butter.  Press firmly into bottom and 1 1/2" up sides of pan.

Beat cream cheese until light.  Add milk, vanilla, mix well.

Fold in whipped cream.

Spoon half mixture into another bowl and set aside.

Dissolve coffee in hot water.

Fold in remaining cream cheese mixture.

Fold in chocolate syrup.

Spoon half of chocolate mixture over crust.

Top with half of reserved cream cheese mixture.

Repeat layers.  (Pan will be FULL!)

Insert knife blade and serpentine to marble the chocolate.

Cover and freeze 6 hours or over night.

Lift out of pan, remove foil, cut into slices.

Cosmopolitans

Cosmopolitans

1 C vodka
1/2 C triple sec
1/2 C cranberry juice
1/4 C fresh lime juice

4 well shilled martini glasses

Pour all into a cocktail shaker with ice.  Shake well.  Pour through strainer into glasses.

Fran's Gift of the Magi Bread

Fran's Gift of the Magi Bread


1/2 C butter
1 C sugar

2 eggs
1 tsp vanilla

2 C flour
1 tsp baking soda
pinch salt

1 C mashed banana

11 oz can mandarin orange segments, drained
16 oz chocolate chips
1 C shredded coconut
2/3 C sliced almonds (1/2 C in batter, the rest as garnish)
1/2 C chopped maraschino cherries
1/2 C chopped dried figs

Oven to 350.

Cream butter and sugar.  Add eggs and vanilla, beat until fluffy.

Sift flour, soda, salt and add alternately with mashed banana.

Stir in oranges, chocolate, coconut, 1/2 C sliced almonds, cherries, and figs.

Pour into 2 greased 7 1/2 x 3 3/4 loaf pans.  Sprinkle remaining sliced almonds over top.

Bake 1 - 1/1/4 hours.

Yogurt and Spinach Dip

Yogurt and Spinach Dip

4 C fresh spinach

2 onions, sliced thin
2 cloves garlic, peeled/crushed
2 Tb evoo

1 1/2 C drained yogurt
1/2 tsp salt
1/4 tsp pepper
1/4 tsp saffron dissolved in 1 Tb hot water

Wilt spinach.

Brown onions, garlic in evoo about 20 minutes.

Stir in spinach and fry 2 minutes.  Remove from heat and let cool.

Mix yogurt & spinach and season with salt/pepper.

Refrigerate several hours before serving.

Persian Cheese

Persian Cheese

1/2 gallon 2% milk

1 C plain yogurt
2 Tb salt
1/4 C fresh lime juice

cheesecloth
1/2 tsp salt

Pour milk into large pot.  Bring to boil over as low heat as possible.

Add yogurt, salt, lime juice, mix well and simmer over low heat for 3-5 minutes or until yellowish.

Line strainer with 3 layers of cheesecloth and place in a large container.  Remove pot from heat and pour mixture over cheesecloth.  Let drain several minutes.  Save liquid for a later step.

Bundle ends of cheesecloth, place in center of strainer, and place a heavy weight on top.  Allow to stand 3 hours, remove weight and open cheesecloth.  Remove cheese and place in a container.  Refrigerate 3 hours to set.

Cut into pieces and place in a jar.  Fill with strained liquid, 1/2 tsp salt, and refrigerate until ready to serve.

Serve with bread, vegetables, etc.

Cream of Barley Soup

Cream of Barley Soup
Serves 6

2 onions, sliced thin
2 cloves garlic, pressed/crushed
1 Tb evoo

4 C water
1/2 C barley
1 tsp salt
1/4 tsp pepper

3 C beef or chicken broth
1 carrot, peeled/grated
3 leeks, finely chopped

1/2 C sour cream
1 lime, juiced

In large pot brown onions, garlic, evoo.

Add water, barley, salt/pepper.  Bring to boil, cover, reduce heat, simmer 1 hour until barley is tender, stirring occasionally.

Add broth, carrot, leeks, cover and simmer 30 minutes.

Put ingredients into blender, add sour cream and lime juice and blend.  Return to pot.  thin with warm water if needed.

Garnish with parsley and/or lime zest.

Tenderloin Kabab

Tenderloin Kabab
makes 4 servings
marinates 24 hours!

2 pounds lean boned tenderloin or sirloin (lamb or beef)

1 lg onion, sliced
4 cloves garlic, crushed
1/2 tsp pepper
3/4 C lime juice
2 tsp salt
1/4 tsp saffron, dissolved in 1 Tb hot water
1 C yogurt

8 cherry tomatoes

Baste
2 Tb evoo
2 limes, juiced
1 tsp salt

lavash

Trim all fat and yick from meat.  Cut meeat lengthwise into 3x4x1/4" pieces.  Pound each with a mallet and place in a large stainless steel or pyrex container.

Mix first group of ingredients well, pour over meat, and marinate for 24 hours.  Turning 2 or 3 times during marination.  (Is that a word?  It is now!)

Start grill.

Skewer each piece of meat, leaving a few inches free on either end of the skewer.

Skewer tomatoes separately.

Combine baste ingredients in a small pan and get it warm.

Baste meat and tomatoes.  Cook all, turning constantly.

Serve with Persian rice, lavash, etc.

Ground Beef or Chicken Kabob

Ground Beef or Chicken Kabob

Beef
2 pounds lean ground beef
1 lg onion, peeled and grated
1 Tb yogurt
1 tsp salt
pepper

Chicken
2 pounds ground lean chicken breast
1 sm onion, peeled/grated
5 cloves garlic, peeled/grated
1 tsp salt
1/4 C evoo

Baste
2 Tb evoo or melted butter
3 tsp powdered sumac

Serve with a 12oz package of lavash.

Combine beef or chicken ingredients.  Blend in a mixer on medium or knead with hands for 15 minutes to form a paste.  Cover and let stand 15 minutes at room temperature.

Using damp hands, divide paste into 12 lumps.  Roll each into a sausage shape about 5 inches long and mold it firmly around a skewer.

Paint kababs with melted butter and place on grill a few inches above heat.  After a few seconds, turn the meat gently to help it stick to the skewers and keep it from falling off.

Grill 3-5 minutes on each side, brushing with baste as needed.  Should be seared on the outside, and juicy on the inside.

Yogurt Khoresh

Yogurt Khoresh
makes 4 servings

2 onions, peeled and thinly sliced
1 1/2 pounds chicken legs, with skin and fat removed, cut up
2 stalks chopped celery
1 Tb evoo

salt/pepper2 Tb curry powder
1 Tb flour

2 Tb lime juice

2 C low fat yogurt

Garnish with raisins, parsley, or dried cranberries.

Fry onions, chicken, celery in evoo over medium heat for 10 minutes.

Sprinkle with salt, pepper, curry, and flour.  Mix well.  Add lime juice, cover, and simmer about 1.5 hours over low heat, stirring occasionally.

In a bowl, stir yogurt well.  Just before serving, stir in yogurt and simmer just a few minutes to heat.

Asian Noodle Bowls

Asian Noodle Bowls
from Clean Eating

2 lg boneless, skinless chicken breasts, sliced to 1/4" strips
2 Tb soy sauce
1 tsp fresh ginger
1 clove garlic, pressed
2 Tb rice wine vinegar
2 Tb sesame oil

4 C chicken or vegetable broth

8oz soba or Asian noodles
1/2 C frozen peas
2 C broccoli
1/4 C sweet red pepper, thinly sliced

1 small carrot, peeled/grated
4 scallions, thinly sliced

4 large hands full of spinach

Combine chicken, soy sauce, ginger, garlic, vinegar, and oil in small saucepan over medium heat.

Add broth and bring to a boil.  Cook 10 minutes or so until chicken is cooked.

Add noodles, peas, broccoli, and pepper.  Cook until veggies are just tender.

Stir in carrot and scallions.

Divide spinach in serving bowls and ladle soup over top.

Spiced Applesauce Protein Bars

Spiced Applesauce Protein Bars

1 C protein powder
1/2 C whole wheat flour
2 C rolled oats
1/2 C oat bran
1/2 C flax seeds, rough ground
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 pepper

1/4 C apple butter
1/4 C agave
1 1/2C applesauce (unsweetened)
1/4 C safflower oil
1 Tb vanilla

Oven to 325.

Lightly oil a 9x13" pan.

Combine group 1 in a large bowl.

Combine group 2 until well mixed.

Add wet to dry and mix well.

Press into pan and bake 20-25 minutes until firm in the middle.

Granola Bars

Granola Bars

1 C rolled oats
1 C dry muesli or 6-grain mix
1/2 C whole wheat flour
2 scoops protein powder
1/2 C raw, unsalted sunflower seeds
1/4 C raw, unsalted almonds, chopped
1/3 C sultana raisins
1/3 C dried cranberries

2 egg whites, lightly beaten
3 Tb agave
3 Tb honey
3 Tb safflower oil
1/2 tsp ground nutmeg
1/2 tsp cinnamon

Oven to 325.  Line an 8" square pan with parchment.

Combine first group in large bowl.

Combine second group in smaller bowl.

Add wet to dry and mix until blended.  It will be very lumpy.

Bake 25 minutes until edges are a little brown.

Remove from oven and cool on a rack.  Cut into bars.