This soup says "fall"! Yummy!!
Ingredients:
1 T. olive oil
2 cups yellow onions, finely chopped
4-5 T. curry powder
1/2 t. cayenne pepper
1 t. chili powder
20 oz. butternut squash, cubed
2 apples, peeled, cored and chopped
3 cups chicken stock
1 cup apple juice
salt
pepper
2/3 cup low-fat sour cream
1. Heat olive oil in soup pot. Add onions, curry powder, cayenne, and chili powder. Cook over low heat until onions are tender (about 25 minutes).
2. When onions are tender, pour in the chicken stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
3. Pour the soup through a strainer, reserving liquid, and transfer the solids to a bowl of food processor. Add 1 cup of the cooking stock and process until smooth.
4. Return pureed soup to the pot and add apple juice and additional cooking liquid, about 2 cups. Add sour cream.
5. Season to taste with salt and pepper. Simmer to heat through and serve.
Saturday, October 18, 2008
Monday, October 13, 2008
Classic Apple Pie
So good, you won't even need ice cream to top it!
Ingredients:
Crust
2 1/2 cups all purpose flour
1/2 t. salt
10 T. chilled unsalted butter, cut into 1/2 inch pieces
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces
4 T. ice water
Filling
Nonstick vegetable oil spray
3 1/2 pounds apples (you can mix or use all one kind), peeled, cored and sliced
3/4 cup plus 1 T. sugar
1 t. fresh lemon juice
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. vanilla extract
1 T. all purpose flour
3 T. unsalted butter, diced
1 T. whole milk
Crust:
1. Whisk flour and salt in large bowl to blend.
2. Add butter and shortening and rub in with fingertips until very coarse.
3. Sprinkle with 3 tablespoons ice water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
4. Gather dough into ball; divide in half. Flatten into disks and wrap in plastic.
5. Chill at least 1 hour (can be made one day ahead).
Filling:
1. Preheat oven to 400 degrees.
2. Spray 9-inch diameter deep-dish glass pie dish with nonstick spray.
3. Stir all apples, 3/4 cup sugar, lemon juice, cinnamon, nutmeg and vanilla in large bowl. Let stand until juices form (15 minutes). Mix in flour.
4. Roll out 1 dough disk on lightly floured surface to 12-inch round.
5. Place dough in prepared pie dish. Spoon in filling; dot with butter.
6. Roll out second dough disk to 13-inch round. Drape dough over filling. Seal top and bottom edges together. Crimp decoratively.
7. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon and sprinkle over pie.
8. Transfer to baking sheet; place in oven.
9. Reduce temperature to 375 degrees.
10. Bake pie until crust is golden brown, apples are tender and filling is bubbling (about 2 hours).
11. Cool 30 minutes.
Store at room temperature.
Ingredients:
Crust
2 1/2 cups all purpose flour
1/2 t. salt
10 T. chilled unsalted butter, cut into 1/2 inch pieces
1/2 cup chilled vegetable shortening, cut into 1/2 inch pieces
4 T. ice water
Filling
Nonstick vegetable oil spray
3 1/2 pounds apples (you can mix or use all one kind), peeled, cored and sliced
3/4 cup plus 1 T. sugar
1 t. fresh lemon juice
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. vanilla extract
1 T. all purpose flour
3 T. unsalted butter, diced
1 T. whole milk
Crust:
1. Whisk flour and salt in large bowl to blend.
2. Add butter and shortening and rub in with fingertips until very coarse.
3. Sprinkle with 3 tablespoons ice water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
4. Gather dough into ball; divide in half. Flatten into disks and wrap in plastic.
5. Chill at least 1 hour (can be made one day ahead).
Filling:
1. Preheat oven to 400 degrees.
2. Spray 9-inch diameter deep-dish glass pie dish with nonstick spray.
3. Stir all apples, 3/4 cup sugar, lemon juice, cinnamon, nutmeg and vanilla in large bowl. Let stand until juices form (15 minutes). Mix in flour.
4. Roll out 1 dough disk on lightly floured surface to 12-inch round.
5. Place dough in prepared pie dish. Spoon in filling; dot with butter.
6. Roll out second dough disk to 13-inch round. Drape dough over filling. Seal top and bottom edges together. Crimp decoratively.
7. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon and sprinkle over pie.
8. Transfer to baking sheet; place in oven.
9. Reduce temperature to 375 degrees.
10. Bake pie until crust is golden brown, apples are tender and filling is bubbling (about 2 hours).
11. Cool 30 minutes.
Store at room temperature.
Sunday, October 12, 2008
Whole Wheat Pizza with Figs and Prosciutto
This pizza crust has a nice honey wheat taste that counters nicely with a sharp parmesan. You can top this pizza with anything or add spinach to the dough for a twist.
Ingredients:
1 cup warm water (divided)
1 t. honey
1 envelope active dry yeast
2 T. extra-virgin olive oil
1 1/2 t. coarse kosher salt
2 cups all-purpose flour
1 cup whole wheat flour
Cornmeal
1 cup grated Fontina cheese
1 cup grated part skim mozzarella cheese
1/2 cup grated Parmesan cheese
8 quartered fresh figs
1 4-oz. package prosciutto, torn into strips
4 cups arugula
6 T. thinly sliced fresh basil
Dough:
1. Stir 1/2 cup warm water and honey in large bowl to dissolve. Stir in yeast; let stand until yeast dissolves and mixture looks foamy (about 8 minutes).
2. Add remaining 1/2 cup warm water, oil and 1 1/2 teaspoons salt. Gradually mix in flour.
3. Knead in bowl until dough comes together. Transfer to lightly floured work surface and knead until dough is smooth and elastic.
4. Transfer to lightly oiled bowl; turn to coat.
5. Cover with plastic wrap and kitchen towel and let rise in warm area until double the volume (about one hour).
Cooking:
1. Preheat oven to 500 degrees.
2. Place 1 large heavy baking sheet in oven for 45 minutes.
3. Knead dough in bowl. Divide into 4 equal portions. Form each portion into a ball.
4. Sprinkle 2 unrimmed baking sheets with cornmeal.
5. Mix cheeses in a bowl.
6. Roll out and stretch dough on lightly floured surface until 8-9 inches round. Place 1 dough atop cornmeal on prepared sheet. Sprinkle 1/4 of cheese mixture on each pizza round leaving 1/2 border around edge.
7. Slide pizzas, 1 at a time, from unrimmed baking sheet onto hot baking sheet, centering on sheet.
8. Bake until cheese mixture melts and browns in spots and crust in golden brown, about 10 minutes.
9. Scatter with 1/4 figs, 1/4 prosciutto, 1 cup arugula and 1 1/2 tablespoons of basil.
10. Repeat for remaining pizza rounds.
Ingredients:
1 cup warm water (divided)
1 t. honey
1 envelope active dry yeast
2 T. extra-virgin olive oil
1 1/2 t. coarse kosher salt
2 cups all-purpose flour
1 cup whole wheat flour
Cornmeal
1 cup grated Fontina cheese
1 cup grated part skim mozzarella cheese
1/2 cup grated Parmesan cheese
8 quartered fresh figs
1 4-oz. package prosciutto, torn into strips
4 cups arugula
6 T. thinly sliced fresh basil
Dough:
1. Stir 1/2 cup warm water and honey in large bowl to dissolve. Stir in yeast; let stand until yeast dissolves and mixture looks foamy (about 8 minutes).
2. Add remaining 1/2 cup warm water, oil and 1 1/2 teaspoons salt. Gradually mix in flour.
3. Knead in bowl until dough comes together. Transfer to lightly floured work surface and knead until dough is smooth and elastic.
4. Transfer to lightly oiled bowl; turn to coat.
5. Cover with plastic wrap and kitchen towel and let rise in warm area until double the volume (about one hour).
Cooking:
1. Preheat oven to 500 degrees.
2. Place 1 large heavy baking sheet in oven for 45 minutes.
3. Knead dough in bowl. Divide into 4 equal portions. Form each portion into a ball.
4. Sprinkle 2 unrimmed baking sheets with cornmeal.
5. Mix cheeses in a bowl.
6. Roll out and stretch dough on lightly floured surface until 8-9 inches round. Place 1 dough atop cornmeal on prepared sheet. Sprinkle 1/4 of cheese mixture on each pizza round leaving 1/2 border around edge.
7. Slide pizzas, 1 at a time, from unrimmed baking sheet onto hot baking sheet, centering on sheet.
8. Bake until cheese mixture melts and browns in spots and crust in golden brown, about 10 minutes.
9. Scatter with 1/4 figs, 1/4 prosciutto, 1 cup arugula and 1 1/2 tablespoons of basil.
10. Repeat for remaining pizza rounds.
Sunday, October 5, 2008
Jacques Torres Chocolate Chip Cookies
The three tricks here are: sea salt, chocolate disks and letting the cookie dough rest for at least 24 hours.
Ingredients:
2 cups minus 2 T. cake flour
1 2/3 cups flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 T. sugar
2 large eggs
2 t. vanilla extract
1 1/4 pounds bittersweet chocolate disks (at least 60% cacao)
Sea salt
1. Sift flours, baking soda, baking power and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough can be refrigerated up to 72 hours.
7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
8. Scoop mounds of dough (the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft (18-20 minutes).
Ingredients:
2 cups minus 2 T. cake flour
1 2/3 cups flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 T. sugar
2 large eggs
2 t. vanilla extract
1 1/4 pounds bittersweet chocolate disks (at least 60% cacao)
Sea salt
1. Sift flours, baking soda, baking power and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Drop chocolate pieces in and incorporate them without breaking. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough can be refrigerated up to 72 hours.
7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
8. Scoop mounds of dough (the size of golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft (18-20 minutes).
Dad's Chicken Soup
I took my dad's great hearty chicken soup recipe and made it a little healthier.
Ingredients:
2 T. Olive Oil
1 garlic, whole peeled
6 chicken thighs, skinned and deboned
6 chicken breasts, skinned and deboned
12 whole onions, small (new)
2 49-oz. cans low-sodium, low-fat chicken broth
5 whole carrots (or small package of baby carrots)
16 oz. extra long grain brown rice
1 t. salt
1 t. black pepper
2 links andouille turkey sausage (or chorizo turkey sausage)
1/2 cup lowfat buttermilk
1/2 cup lowfat skim milk
16 oz. frozen english peas
2 stalks chopped celery
1. Sauteed garlic cloves in olive oil in bottom of stock pot.
2. Cut chicken pieces and sausage into 1" squares and brown with garlic in stock pot. Add salt and pepper to taste.
3. Peel small whole onions and add.
4. Add chicken broth and heat until boiling. Add carrots and celery.
5. Cover and simmer over low heat until onions and carrots are tender (15-20 minutes).
6. Add package of rice and raise heat until boils. Lower heat, cover and simmer until rice done (about 15 minutes).
7. Add milk and frozen peas and simmer until hot.
Hints:
If you want more broth, use less rice.
The soup freezes well and makes great take-and-go lunches.
Ingredients:
2 T. Olive Oil
1 garlic, whole peeled
6 chicken thighs, skinned and deboned
6 chicken breasts, skinned and deboned
12 whole onions, small (new)
2 49-oz. cans low-sodium, low-fat chicken broth
5 whole carrots (or small package of baby carrots)
16 oz. extra long grain brown rice
1 t. salt
1 t. black pepper
2 links andouille turkey sausage (or chorizo turkey sausage)
1/2 cup lowfat buttermilk
1/2 cup lowfat skim milk
16 oz. frozen english peas
2 stalks chopped celery
1. Sauteed garlic cloves in olive oil in bottom of stock pot.
2. Cut chicken pieces and sausage into 1" squares and brown with garlic in stock pot. Add salt and pepper to taste.
3. Peel small whole onions and add.
4. Add chicken broth and heat until boiling. Add carrots and celery.
5. Cover and simmer over low heat until onions and carrots are tender (15-20 minutes).
6. Add package of rice and raise heat until boils. Lower heat, cover and simmer until rice done (about 15 minutes).
7. Add milk and frozen peas and simmer until hot.
Hints:
If you want more broth, use less rice.
The soup freezes well and makes great take-and-go lunches.
Butter Gooeys
Ingredients:
1 1/4 stick butter, melted
1 (18 1/2 oz) box Butter Recipe cake mix
1 egg, slightly beaten
1 box powdered sugar
1 (8 oz) package cream cheese
2 eggs
1 cup (6 oz) chocolate chips
1. Preheat oven to 350 degrees.
2. Mix butter, cake mix, and 1 slightly beaten egg until well blended.
3. Press into greased and floured 9x13 pan.
4. Cream the sugar and cream cheese and add eggs and chocolate chips.
5. Pour this mixture over the bottom layer.
6. Bake for 30-40 minutes or until lightly browned.
For a lighter version, use 3/4 box powdered sugar and fat free cream cheese.
For some variations, add butterscotch chips, toffee, or peanut butter.
1 1/4 stick butter, melted
1 (18 1/2 oz) box Butter Recipe cake mix
1 egg, slightly beaten
1 box powdered sugar
1 (8 oz) package cream cheese
2 eggs
1 cup (6 oz) chocolate chips
1. Preheat oven to 350 degrees.
2. Mix butter, cake mix, and 1 slightly beaten egg until well blended.
3. Press into greased and floured 9x13 pan.
4. Cream the sugar and cream cheese and add eggs and chocolate chips.
5. Pour this mixture over the bottom layer.
6. Bake for 30-40 minutes or until lightly browned.
For a lighter version, use 3/4 box powdered sugar and fat free cream cheese.
For some variations, add butterscotch chips, toffee, or peanut butter.
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