Good Eats

So extra!

sbradford — Wed, 30 Oct 2024 15:06:07 +0000

So extra!

November 1, 2024

Whether you're cooking for Thanksgiving, Christmas, or just a normal weeknight, these delicious recipes are sure to delight.

'For The Love of Garlic' Gratin Potatoes

'For the Love of Garlic' Gratin Potatoes

Yield

8 Servings

Preparation time

30 minutes

Cooking time

1 hour, 20 minutes

Total time

1 hour, 50 minutes

Ingredients

2 pounds Yukon gold potatoes (1/4-inch slices)

1 1⁄2 teaspoons salt (divided)

1 tablespoon salted butter

1 1⁄2 cups heavy whipping cream

6 cloves roasted garlic (see notes below for roasting instructions)

2 sprigs of fresh rosemary (stems removed)

1⁄4 teaspoon pepper

1⁄4 cup shredded Asiago cheese

1⁄4 cup crispy fried garlic (see notes below for instructions)

Instructions

Place potato slices in a large pot; cover with water and 1 teaspoon salt. Bring to a boil over high heat and let boil until potatoes are just fork-tender. Drain and rinse to cool slightly.

Preheat oven to 350 F. Butter a 9x13-inch ovenproof baking dish and layer in potato slices. Blend cream with roasted garlic, rosemary leaves, 1/2 teaspoon salt, and pepper in a blender or food processor. Pour cream mixture over potatoes, then evenly sprinkle Asiago on top. Bake 15 to 20 minutes, until lightly browned and bubbling and potatoes are fully cooked through. Top with crispy garlic and serve.

Notes

*Roasted garlic can be made ahead of time. Trim the top of a bulb of garlic until cloves are visible, drizzle with olive oil, wrap in aluminum foil, and roast at 350 F for 45 to 60 minutes, until cloves are mushy soft and light to medium brown. Pull cloves out of husk with the tine of a fork and refrigerate until ready to use. (Leftovers will keep in fridge for 7 days, in freezer for 3 months.)

**To make crispy garlic, gather 8 large garlic cloves, ¼ cup olive oil, and salt for sprinkling. Set a strainer over a small, heat-safe bowl and set aside. Pour oil into a small skillet over medium heat. Test oil temperature by tossing a piece of garlic in — when bubbles immediately form around it, the oil is ready. Carefully slide garlic into the oil. Stir continually with a wooden spoon until pale golden brown, 3 to 5 minutes. Immediately transfer to the strainer, letting oil drain off the garlic. Spread garlic across paper towels to soak up remaining oil and sprinkle with ¼ teaspoon salt. When cool, transfer fried garlic to an airtight container and keep at room temperature. Reserve oil in fridge for future uses.

Oh-So-Cheesy Croque Monsieur Dip

Yield

8 Servings

Preparation time

25 minutes

Cooking time

30 minutes

Total time

55 minutes

Ingredients

1⁄2 cup shredded Parmesan (freshly shredded recommended)

1 cup shredded Swiss cheese (freshly shredded recommended)

1 cup shredded Gruyere cheese (freshly shredded recommended)

4 tablespoons unsalted butter (divided)

1⁄3 cup minced onion

1 clove garlic (minced)

3 tablespoons flour

2 cups hot milk

1 tablespoon Dijon mustard

1⁄2 teaspoon black pepper

1⁄4 teaspoon ground thyme

1⁄4 pound thinly sliced deli ham (chopped)

2 8-ounce cans crescent roll dough

Instructions

Toss cheeses together in a medium bowl and put a small handful of cheese aside for sprinkling later. In a medium pot, melt 3 tablespoons of the butter over medium heat. Add onion and sauté until softened; add garlic and sauté another minute. Lower heat a bit, whisk in flour, and continue whisking 3 minutes to form a roux. Slowly pour in the hot milk, whisking constantly. Turn heat back to medium and cook until thickened, about 5 minutes. Remove from heat and whisk in Dijon, pepper, and thyme, then mix in the cheese and ham. Cover with lid and set aside.

Preheat oven to 375 F. Bake one can of crescent rolls according to package directions. Meanwhile, grease a 9-inch oven-safe skillet (cast iron preferred) with cooking spray. Roll the remaining can of crescent rolls and place them along the outer edge of the skillet, then spoon cheese mixture into the middle. Brush the crescents with a tablespoon of melted butter, then sprinkle with reserved cheese. Bake 15 to 17 minutes, until crescents are golden brown. Let cool a few minutes before serving fondue-style straight out of the skillet, tearing off pieces of crescent roll and dipping into cheese.

Notes

*For a smooth melted dip, freshly shred the cheeses rather than using pre-shredded.

Death By Chocolate Trifle

Yield

16 Servings

Preparation time

30 minutes

Cooking time

30 minutes

Total time

1 hour

Ingredients

18 2⁄5 ounces package of brownie mix (and eggs, vegetable oil, and water, according to brownie instructions)

6 ounces package instant chocolate pudding mix (and cold milk, amount according to pudding instructions)

16 ounces frozen whipped topping (thawed)

2 cups chopped-up candy bars or Oreo cookies

Instructions

This recipe is a great way to use up leftover Halloween candy! Fill a standard-sized trifle bowl or use any glass dish or dishes of your choosing. The brownies and pudding can be made a day or so ahead.

Prepare and bake brownies according to package instructions; let cool completely. Prepare pudding according to package instructions. Chill in fridge until ready to assemble trifle.

Crumble half the brownies into bottom of the bowl(s), then spoon half the pudding on top. A layer of candy can be added here, or it can all be piled on top if preferred. Continue layering with half the whipped topping. Repeat brownie, pudding, and whipped topping layers. Sprinkle candy on the top when ready to serve.

Mile-High Apple Pie

Yield

16 Servings

Preparation time

45 minutes

Cooking time

1 hour

Passive Time

30 minutes

Total time

2 hours, 15 minutes

Ingredients

3 cups flour (plus 2 Tbsp and more for rolling)

1 1⁄4 teaspoons salt

1 1⁄4 cups cold unsalted butter (cut into 1/2-inch dice)

1⁄4 cup ice water

1 1⁄2 cups sugar

1⁄2 cup cornstarch

1 teaspoon cinnamon

1 teaspoon nutmeg

1⁄4 teaspoon salt

5 pounds apples (multiple varieties, see notes below)

1 egg yolk

dash water

coarse sugar for sprinkling (optional)

Instructions

To make the crust, combine flour, 1¼ teaspoons salt, and butter in a food processor. Pulse in 1-second bursts until the mixture becomes crumbly. Drizzle in ice water and pulse in 1-second bursts until dough begins to stick together. Gather dough and form two disks, one larger than the other. Cover and place in the fridge for 30 minutes, then let rest on counter for 30 minutes.

In an extra-large bowl, mix sugar, cornstarch, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel, core, and thinly slice apples, tossing slices in sugar mixture as you go. Set aside. On a floured surface, roll out the smaller dough and fit to the bottom of a deep-dish pie plate. Stir the apples once more, then begin arranging slices into the pie pan, tightly stacking in layers and doming inward toward the top. Carefully pour ¼ cup of the excess liquid left by the apples into the pie and discard the rest. Roll out second disk of dough and overlap the top of the pie, pressing down lightly to meet the apples. Fold dough edges under, trimming if needed. Cut 8 slits in the shape of a sunburst on top. Whisk egg yolk and dash of water. Brush over the entire crust and sprinkle with coarse sugar (if desired). Place pie in fridge until oven is preheated.

Preheat oven to 425 F. Place pie on a baking sheet with sides and position on bottom rack of oven. Bake 20 minutes, then reduce temperature to 375 F and bake another 40 to 50 minutes, until bubbling and golden brown. If top crust becomes too brown, cover edges or lightly tent with aluminum foil. Let cool before slicing to produce clean edges.

Notes

* Mixing 3 or 4 baking apple varieties in a pie builds a blend of flavors and textures.

Tags

Thanksgiving

side dishes

desserts

pie

Autumn delight

sbradford — Thu, 26 Sep 2024 19:58:02 +0000

Autumn delight

October 1, 2024

Catherine Murray

Good Eats

Creamy Comfort Ravioli

Yield

4 Servings

Cooking time

20 minutes

Ingredients

12 ounces ravioli (filled with chicken, mushrooms, or cheese)

3 tablespoons salted butter

1⁄4 cup chiffonade fresh sage leaves

3 garlic cloves (minced)

8 loose cups fresh kale leaves

1 cup heavy whipping cream

1⁄3 cup vegetable or chicken broth

8 ounces cooked and diced butternut squash

salt and pepper to taste

Instructions

Cook ravioli according to package directions, then drain and set aside. In a large skillet or Dutch oven, melt butter over medium heat. Add sage; stir until small brown specks can be seen in the butter, about 5 minutes. Immediately turn heat down to low, add garlic and kale, and cover with lid, cooking until kale is lightly wilted. Stir in cream and broth, then add squash and gently boil until slightly thickened, about 5 minutes. Add ravioli and heat through. Salt and pepper to taste.

Notes

Per serving: 532 calories, 38 grams fat (22 grams saturated fat), 37 grams total carbohydrates, 169 milligrams cholesterol, 438 milligrams sodium, 7 grams fiber, 17 grams protein.

Sheet Pan Pork with Acorn Squash

Yield

4 Servings

Preparation time

20 minutes

Cooking time

35 minutes

Total time

55 minutes

Ingredients

1 1⁄2 pounds acorn squash (up to 2 pounds)

1 tablespoon olive oil (divided, up to 2 Tbsp)

1⁄2 teaspoon salt (divided)

1 pound thick-cut boneless pork chops

1⁄2 teaspoon garlic powder

1 tablespoon honey

2 large apples

1⁄4 teaspoon black pepper

Rosemary, sage, and/or thyme (3 to 6 sprigs or 1 to 2 teaspoons dried)

Instructions

Preheat oven to 400 F. Cut squash in half from stem to end. Scoop out the seeds, discarding strings. Pile seeds on a large baking sheet; drizzle with oil and sprinkle with salt. Spread out in an even layer and bake 7 to 10 minutes until roasted golden and crispy. Scrape into a small bowl to cool.

Slice squash halves into ½-inch-thick crescent moons. On the same baking sheet the seeds were on, place pork chops in the middle; rub with oil and sprinkle with garlic powder and salt, then flip them over. On one side of the baking sheet, pile squash and toss with oil and honey, then spread squash evenly in a single layer around the pork chops. Dice apples; spread among the squash. Sprinkle everything with garlic powder, salt, pepper, and herbs. Bake 20 to 25 minutes or until the thickest part of the pork reaches 145 F. Serve with roasted seeds sprinkled on top.

Notes

Per serving: 333 calories, 14 grams fat (4 grams saturated fat), 29 grams total carbohydrates, 78 milligrams cholesterol, 357 milligrams sodium, 3 grams fiber, 25 grams protein.

Capers and Courgettes

Yield

4 Servings

Preparation time

10 minutes

Ingredients

2 small zucchini (ends trimmed, up to 3 small zucchini)

1 lime (juiced)

1 tablespoon capers (up to 2 Tbsp)

1⁄4 cup shaved Parmesan cheese

Instructions

A light and refreshing appetizer that’s simple to prepare. Slice zucchini in thin strips or rounds, discarding the first and last (dark peel). Arrange on a plate or platter. Evenly sprinkle zucchini with lime juice, capers, and Parmesan cheese, and serve.

Notes

Per serving: 40 calories, 2 grams fat (1 gram saturated fat), 4 grams total carbohydrates, 5 milligrams cholesterol, 169 milligrams sodium, 1 gram fiber, 3 grams protein.

Pumpkin Sunshine Bread

Yield

16 Servings

Preparation time

15 minutes

Cooking time

55 minutes

Total time

1 hour, 10 minutes

Ingredients

1 3⁄4 cups flour

1 3⁄4 cups sugar

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1⁄2 teaspoon salt

15 ounces can pure pumpkin puree

2 large eggs

1⁄2 cup vegetable oil

1 orange (zested and 1/3 cup of the juice)

Instructions

Preheat oven to 350 F. In a large bowl, mix flour through salt. Make a crater in the middle and add all remaining ingredients. Stir well but do not overmix. Grease two 9x5-inch loaf pans and evenly divide batter between them. Bake 45 to 55 minutes, or until toothpick comes out clean. Cool completely before removing from pan and slicing.

Notes

Per serving: 217 calories, 8 grams fat (1 gram saturated fat), 35 grams total carbohydrates, 23 milligrams cholesterol, 133 milligrams sodium, 1 gram fiber, 2.5 grams protein.

Tags

recipe

dinner

desserts

Southern comfort

sbradford — Thu, 29 Aug 2024 22:31:05 +0000

Southern comfort

September 1, 2024

Catherine Murray

Good Eats

There's no BAD time for some Southern cooking. Readers will enjoy trying these four Southern-inspired recipes (step-by-step instructions below): Skillet-Fried Chicken, Old-Fashioned Banana Pudding, Cheesy Grits and Greens, and Coca-Cola Cake.

Skillet-Fried Chicken

Yield

6 Servings

Preparation time

15 minutes

Cooking time

30 minutes

Passive Time

8 hours

Total time

8 hours, 45 minutes

Ingredients

1 cup buttermilk (for overnight mixture)

1 teaspoon salt (for overnight mixture)

1 teaspoon pepper (for overnight mixture)

3 pounds bone-in, skin-on chicken (for overnight mixture)

1 cup buttermilk (for dredge mixture)

1 large egg (for dredge mixture)

1 ounce packet ranch dressing powder, split in half (for dredge mixture)

Coating Ingredients

Additional Ingredients

2 c flour

3 T cornstarch

Remaining ranch dressing powder

1 t paprika

1 t garlic powder

1 1⁄2 t salt

1⁄2 t cayenne (optional)

1 t pepper

48 oz peanut oil for frying

Instructions

In a shallow container with lid, combine “overnight” ingredients; submerge and coat chicken in liquid. Cover and soak overnight. When ready to fry chicken, whisk “dredge” ingredients together (using half of the ranch dressing powder) in a container easy for dipping chicken pieces into. Pour excess overnight mixture from chicken into dredge and mix again. In a separate container easy for rolling chicken pieces in, mix the “coating” ingredients.

Heat oil to 325 F in a large stainless-steel or cast-iron pot over medium/medium-high heat. Working with one piece at a time, roll chicken in coating, then dip in dredge, then roll in coating once more, shaking off excess after each step. Set coated pieces on a large plate. When all have been coated and oil is ready, roll each piece in coating once more to cover any damp spots just before frying. Fry two or three pieces at a time, turning until golden on all sides and internal temperature reads 165 F. Remove from oil with heat-safe tongs. Oil temperature will fluctuate; adjust accordingly to keep it between 300 F and 325 F. Let chicken cool on wire rack set over a baking sheet to catch excess oil. Once the last piece of chicken goes in, pour a little dredge into leftover coating mixture and form into small pieces. Fry them up for crispy “batter bites.”

Notes

Per serving: 410 calories, 36 grams fat (7 grams saturated fat), 26 milligrams cholesterol, 860 milligrams sodium, 22 grams total carbohydrates, 1 gram fiber, 31 grams protein.

Old-Fashioned Banana Pudding

Yield

6 Servings

Preparation time

25 minutes

Cooking time

10 minutes

Total time

35 minutes

Ingredients

3 large eggs at room temperature

1⁄2 cup sugar

1⁄3 cup flour

1 pinch salt

2 1⁄4 cups whole milk

2 tablespoons unsalted butter

1 teaspoon vanilla extract

8 ounces vanilla wafers

4 large ripe but firm bananas

1⁄4 heaping teaspoon cream of tartar

1⁄2 teaspoon vanilla extract

1⁄4 cup sugar

Instructions

Separate eggs; place yolks into a medium heatproof bowl and whites in a large mixer bowl. Set aside. In a medium saucepan, whisk together ½ cup sugar, flour, and salt. Slowly whisk in milk. Cook and whisk over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of the hot milk mixture into egg yolks to temper, then mix in the rest. Return all to pan; bring to a gentle boil for 2 minutes, stirring constantly. Remove from heat again and stir in butter and 1 teaspoon vanilla. Set aside to cool. In an ungreased 9-inch square baking dish, layer half the vanilla wafers, bananas (cutting in ¼- to ½-inch slices as you go), and custard. Repeat layers.

Preheat oven to 350 F. For meringue, beat egg whites, cream of tartar, and vanilla on medium speed until soft peaks form, about 5 minutes. Gradually beat in sugar, about a teaspoon at a time, on high until stiff peaks form and the surface is smooth and glossy, 5 to 7 minutes. With a spatula or spoon, dollop meringue over custard, creating peaks and sealing to the edges. Bake 8 to 10 minutes, until meringue tips are golden brown. Cool 30 minutes. Serve at room temperature or chill in refrigerator first.

Notes

Per serving: 501 calories, 15 grams fat (6 grams saturated fat), 117 milligrams cholesterol, 234 milligrams sodium, 83 grams total carbohydrates, 3 grams fiber, 10 grams protein.

Cheesy Grits and Greens

Mustard greens have a spicy and tangy flavor, while dandelion greens are earthy and bitter, similar to arugula or radicchio. Collard greens are quite mild, similar to cabbage. With careful multitasking, the grits and greens can be prepared simultaneously.

Yield

4 Servings

Cooking time

20 minutes

Ingredients

1 cup quick-cooking grits (and water according to package directions)

1 teaspoon chicken or vegetable bouillon

6 ounces finely shredded sharp cheddar cheese

3 large bunches of collard, mustard, and/or dandelion greens (washed and de-stemmed)

2 tablespoons bacon fat or butter

1 small yellow onion (diced)

4 cloves garlic (minced)

1 tablespoon apple cider vinegar

1⁄2 teaspoon Cajun, Creole, or Old Bay seasoning

1⁄4 teaspoon red pepper flakes (optional)

Instructions

Cook grits according to package directions, mixing bouillon into the boiling water. When cooked, stir in shredded cheese until melted. Remove from heat and cover with lid. In a large pot over medium heat, sauté onion in bacon fat or butter for 5 to 7 minutes until soft. Add garlic and saute a minute more. Stir in greens and vinegar until wilted. (If needed, add a bit of water to encourage greens to steam.) Mix in seasonings, cover, and simmer on low for 5 minutes. Divide grits across 4 bowls and top with greens.

Notes

Per serving: 381 calories, 21 grams fat (10 grams saturated fat), 44 milligrams cholesterol, 700 milligrams sodium, 36 grams total carbohydrates, 7 grams fiber, 17 grams protein.

Coca-Cola Cake

Yield

24 Servings

Preparation time

30 minutes

Cooking time

30 minutes

Total time

1 hour

Ingredients

2 cups flour (spooned and leveled)

2 cups sugar

1⁄2 cup cocoa powder

1 teaspoon baking soda

1⁄4 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 cup unsalted butter

1⁄2 cup vegetable oil

1 cup Coca-Cola

1⁄2 cup buttermilk

1 teaspoon vanilla extract

2 large eggs (lightly beaten)

Icing

Additional Ingredients

1⁄2 c unsalted butter

1⁄2 c Coca-Cola

1 t vanilla extract

1⁄2 c unsweetened cocoa powder (sifted)

3 c powdered sugar (sifted)

Optional toppings: whipped cream, cherries

Instructions

Place flour and sugar in a large bowl, then sift and mix in cocoa powder, baking soda, cinnamon, and salt. Set aside. In a medium saucepan on high, melt and combine ½ cup butter, vegetable oil, and 1 cup Coca-Cola. Bring to a boil and remove from heat.

Preheat oven to 350 F. With a spatula, mix the Coca-Cola mixture into the flour mixture, then buttermilk and vanilla, then eggs. Pour batter into a greased 9x13-inch baking dish. Bake approximately 30 minutes or until toothpick comes out clean. Cool on wire rack.

While cake is still warm, prepare icing. Place the same saucepan over medium heat; melt ½ cup butter with ½ cup Coca-Cola and vanilla. Whisk until smooth, then remove from heat. Whisk in cocoa powder and powdered sugar 1/2 cup at a time until dissolved. Pour icing over warm cake. Allow to cool completely before slicing and serving.

Notes

Per serving: 260 calories, 9.5 grams fat (3.5 grams saturated fat), 26 milligrams cholesterol, 97 milligrams sodium, 44 grams total carbohydrates, 1 gram fiber, 2 grams protein.

Tags

desserts

chicken

entrees

Vim and vinegar

sbradford — Wed, 31 Jul 2024 16:53:14 +0000

Vim and vinegar

August 1, 2024

Catherine Murray

Good Eats

Pickle-Brined Grilled Chicken

Pickle-brined Grilled Chicken

Yield

4 Servings

Preparation time

10 minutes

Cooking time

7 minutes

Passive Time

4 hours

Total time

4 hours, 17 minutes

Ingredients

1 pound boneless skinless chicken breasts

1 1⁄4 cups dill pickle juice (jarred vinegar pickles, not fermented)

1 tablespoon brown sugar

1⁄2 teaspoon salt

1 teaspoon black pepper

Instructions

Slice chicken breasts in half for thinner pieces, which are better for marinating and grilling. In a container with lid, mix together all ingredients except chicken, then submerge chicken in marinade, cover, and refrigerate for 4 to 8 hours.

Preheat grill to 350 F. Lightly oil grates to prevent chicken from sticking. Using heat-safe tongs, pull chicken out of marinade, shake off excess, and place on grill. (Discard marinade.) Cook 5 to 7 minutes per side, until internal temperature reaches 165 F. Remove from grill and let rest 5 minutes before serving. Pair with your favorite side dishes.

Notes

NOTE: Pickle juice is chock-full of vinegar, which makes for a flavorful, tender, and juicy chicken marinade. Other uses for pickle juice: Pickle another batch of vegetables, liven up potatoes, add a dash to a Bloody Mary, or pour over unwanted garden weeds!

Per serving: 148 calories, 3 grams fat (0.5 gram saturated fat), 83 milligrams cholesterol, 167 milligrams sodium, 3 grams total carbohydrates, 0 grams fiber, 26 grams protein.

Balsamic Polenta Bowl

Yield

6 Servings

Preparation time

15 minutes

Cooking time

50 minutes

Total time

1 hour, 5 minutes

Ingredients

5 1⁄2 cups water

1 teaspoon salt

1 cup cornmeal

2 tablespoons salted butter

2 pounds Brussels sprouts (trimmed and cut in half)

1 medium red onion (sliced in half moons)

2 tablespoons olive oil

salt and pepper

3 tablespoons balsamic vinegar (divided)

1⁄2 cup crumbled feta cheese

1⁄2 cup chopped walnuts

Instructions

In a medium pot, bring water and salt to a boil. Sprinkle in cornmeal while continually whisking until polenta thickens enough to bubble and pop. Lower heat and switch to stirring with a spoon or silicone spatula to prevent burning for a few more minutes, then cook uncovered, stirring every 5 minutes until polenta thickens and separates from sides of pot, 40 to 50 minutes. If it becomes too thick or clumps, incorporate a bit more water. Stir in butter until glossy and smooth. While polenta is cooking, work on the Brussels sprouts.

Preheat oven to 400 F. On two shallow baking pans, toss Brussels sprouts and red onion with oil, spread out in a single layer, and sprinkle with salt and pepper. Roast 12 to 18 minutes. When they’re close to desired doneness, toss, drizzle with 2 to 3 tablespoons balsamic vinegar, and top with feta and walnuts. Roast another 5 minutes.

Portion out polenta in bowls, top with roasted Brussels sprouts, and drizzle with some more balsamic vinegar.

Notes

NOTES: For crispy Brussels sprouts, follow the recipe as written. For more tender Brussels sprouts, use one baking pan and the vegetables will steam while roasting. For a meaty version, mix in some crumbled bacon or pair with chicken, beef, or pork tenderloin.

Per serving: 354 calories, 19 grams fat (6 grams saturated fat), 22 milligrams cholesterol, 342 milligrams sodium, 39 grams total carbohydrates, 7 grams fiber, 10 grams protein.

Super-simple Coleslaw

Yield

6 Servings

Preparation time

10 minutes

Ingredients

8 cups coarsely sliced green cabbage

1⁄2 cup shredded carrots

1⁄2 cup mayonnaise

1⁄3 cup red wine vinegar

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

Instructions

In a large bowl, mix all ingredients — carefully at first, then as the cabbage wilts from releasing water, it’ll be easier to stir and incorporate the dressing. Refrigerate up to 4 days (give it a good stir before serving).

Notes

Per serving: 158 calories, 14 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 212 milligrams sodium, 7 grams total carbohydrates, 3 grams fiber, 1.5 grams protein.

Apple Cider Crumble Cake

Yield

9 Servings

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Ingredients

2 cups flour

2 teaspoons baking soda

1⁄2 teaspoon salt

1 stick unsalted butter (softened)

1⁄2 cup packed brown sugar

1⁄2 cup white sugar

1 teaspoon vanilla

1 cup apple cider

2 tablespoons apple cider vinegar

Filling/streusel crumble

Additional Ingredients

3⁄4 c packed brown sugar

1 c flour

2 T cinnamon

1 stick unsalted butter (softened)

Instructions

Make the filling/streusel: Cut butter into the dry ingredients (brown sugar through cinnamon) with a fork, pastry cutter, or food processor until a crumb forms and set aside.

Preheat oven to 350 F. In a medium bowl, mix cake batter’s flour, baking soda, and salt. In a large bowl with an electric mixer, cream butter, brown sugar, white sugar, and vanilla until lightened in color. Add half the dry ingredients to the bowl. When mostly combined, add apple cider and apple cider vinegar. Once combined, mix in remaining dry mixture. Finish off with a spatula to avoid overmixing.

Spoon/pour half the cake batter into a greased 8x8-inch (or 9-inch round) baking dish, covering all corners with batter. Sprinkle a thin layer of streusel crumbs over the batter, then pour remaining batter on top, smoothing out to the edges of the dish. Sprinkle remaining streusel in an even layer across the top. Place on a cookie sheet on the middle rack of the oven and bake 55 to 65 minutes — if streusel crumble darkens too quickly, lightly cover with aluminum foil. Cake is done when toothpick inserted in center comes out clean. Cool completely before cutting and serving.

Notes

NOTE: Did you know the combination of 1 teaspoon baking soda and 1 tablespoon vinegar can be used in place of an egg (as a leveling agent) in many baked goods?

Per serving: 408 calories, 11 grams fat (6 grams saturated fat), 27 milligrams cholesterol, 318 milligrams sodium, 74 grams total carbohydrates, 2 grams fiber, 4 grams protein.

Tags

Straight from the garden

sbradford — Fri, 28 Jun 2024 18:41:27 +0000

Straight from the garden

July 1, 2024

Catherine Murray

Good Eats

This month, whip up three delicious recipes with ingredients fresh from the garden, including Sorrel and Chive Pesto, Garden Gem Salad, Chai-Spiced Carrot Cake, and Chicken Cacciatore. Full recipes are displayed in the dropdowns below!

Sorrel and Chive Pesto

Lots of ingredients can be made into great pesto: basil, of course, as well as arugula, spinach, parsley, carrot greens, and fennel fronds; this one features sorrel and chives, two fast-growing and spreading perennials. Sorrel, while less commonly known, is easy to grow in Ohio and, like chives, is one of the first things to come up in spring and lasts all the way through fall. Sorrel has a tart, lemony flavor, perfect for pesto. Harvest herbs at the end of the season to make a large batch to freeze for quick dinners all winter long. Note: Sorrel comes in many varieties; one is red-veined, which would likely influence the pesto's color.

Yield

6 Servings

Preparation time

10 minutes

Cooking time

12 minutes

Total time

22 minutes

Ingredients

1 medium garlic clove

3 ounces unsalted walnuts or pine nuts

3 ounces Parmesan cheese (divided)

1 ounce chives

3 ounces sorrel leaves (thick or tough stems removed)

2 tablespoons lemon juice (up to 6 Tbsp, if preferred)

2 tablespoons olive oil (up to 4 Tbsp, if preferred)

1 pound pasta of your choice

Instructions

Cook pasta according to package directions and plan for the pesto to be ready before the pasta is done cooking. Place garlic, nuts, and 1 ounce of the Parmesan cheese in a food processor and pulse until finely minced. Tear chives into 3-inch pieces, add them to the food processor, and pulse again. Add sorrel leaves and pulse again — if the processor struggles to break them apart, scrape sides and rearrange them. Once a finely minced paste is formed, pulse in 2 tablespoons lemon juice and 2 tablespoons olive oil. Pulse until smooth, adding more oil to loosen the paste if needed. Taste: If flavor is dull or bitter, adding more lemon juice (or a dash of salt) should do the trick.

Transfer cooked, hot pasta to a large bowl and spoon some pesto on top. With a pair of tongs, mix to generously coat pasta with pesto. Just before serving, add a dash of lemon juice and sprinkle with thinly shredded Parmesan cheese. Refrigerate leftover pesto with a thin layer of olive oil on top to prevent oxidation and use within a week, or freeze for up to 3 months.

Notes

Per serving: 357 calories, 14 grams fat (3 grams saturated fat), 7 milligrams cholesterol, 129 milligrams sodium, 45 grams total carbohydrates, 3 grams fiber, 13 grams protein.

Garden Gem Salad

Yield

8 Servings

Preparation time

15 minutes

Cooking time

2 minutes

Total time

17 minutes

Ingredients

1⁄2 jalapeño (seeded and diced)

1 medium clove garlic

1 tablespoon honey

2 tablespoons lime juice

1⁄4 cup olive oil

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

A few sprigs cilantro or chives, coarsely chopped

3 cups trimmed and cut fresh green beans

1 cup fresh corn kernels

1 medium cucumber (diced small)

1 cup diced fresh tomatoes (Roma or cherry preferred)

Instructions

Using an immersion blender, blend the first 8 ingredients (jalapeño through chives) to make dressing. Set aside. Bring a small pot of water and a dash of salt to a boil, throw in green beans, and blanch for 2 minutes. Drain and rinse with cold water until cooled. In a large bowl, toss vegetables together. Let sit 5 minutes, then drain excess liquid from vegetables. Toss vegetables with dressing and serve. Refrigerate leftovers; eat within 4 days.

Notes

Per serving: 108 calories, 7.5 grams fat (1 gram saturated fat), 0 milligrams cholesterol, 153 milligrams sodium, 10.5 grams total carbohydrates, 4 grams fiber, 2 grams protein.

Chai-Spiced Carrot Cake

Yield

16 Servings

Preparation time

20 minutes

Cooking time

45 minutes

Total time

1 hour, 5 minutes

Ingredients

1 1⁄2 teaspoons cinnamon

1 1⁄2 teaspoons cardamom

1 1⁄2 teaspoons ground ginger

1⁄2 teaspoon allspice

1⁄2 teaspoon cloves

1⁄2 teaspoon nutmeg

2 1⁄2 cups flour

1 1⁄2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

2 1⁄2 cups grated carrots (or parsnips)

1 cup granulated sugar

1 cup packed brown sugar

1 cup vegetable oil

4 eggs

Frosting

Additional Ingredients

8 oz cream cheese (softened)

4 T unsalted butter (softened)

3 c powdered sugar

2 T milk

2 t chai spice mix

Instructions

In a small bowl, mix together spices (cinnamon through nutmeg). Reserve 2 teaspoons of this chai spice mix for the frosting. In a medium bowl, thoroughly whisk together flour, baking powder, baking soda, salt, and the bowl of chai spice mix.

Preheat oven to 350 F. In a large bowl with an electric mixer, blend together carrots, granulated sugar, brown sugar, vegetable oil, and eggs. With a spatula, fold dry ingredients into carrot mixture until just combined. Pour into a greased 9x13-inch baking dish. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool.

With an electric mixer, blend cream cheese, butter, powdered sugar, milk, and remaining 2 teaspoons chai spice mix. Add milk to desired consistency. Frost cake when both cake and frosting are at room temperature.

Notes

Per serving: 388 calories, 18 grams fat (6 grams saturated fat), 50 milligrams cholesterol, 199 milligrams sodium, 54 grams total carbohydrates, 1 gram fiber, 4 grams protein.

Chicken Cacciatore

While chicken cacciatore is traditionally served over rice, pasta, or polenta, continue the garden theme with mashed potatoes or spaghetti squash instead.

Yield

6 Servings

Preparation time

25 minutes

Cooking time

30 minutes

Total time

55 minutes

Ingredients

3 pounds bone-in, skin-on chicken legs, thighs, and/or drumsticks (up to 4 pounds)

salt and pepper

3 tablespoons olive oil

1 medium onion (diced)

1 large bell pepper (stemmed, seeded, and chopped)

5 cloves garlic cloves (thinly sliced)

3⁄4 cup dry white wine

3 large tomatoes (up to 4)

A few sprigs fresh rosemary, sage, and/or thyme

1 tablespoon cornstarch

2 tablespoons water

2 pounds mashed potatoes

Instructions

Boil water in a small pot. Cut an “X” in the bottom of each tomato and carefully submerge them in the water for 60 seconds. Drain tomatoes and run under cold water to cool them down enough to handle. Peel and discard skin, then chop tomatoes and set aside.

Pat dry chicken and season with salt and pepper. Heat oil over medium-high in a large Dutch oven (or a tall oven-proof pan). Cook until browned all over, about 5 minutes per side. Remove chicken from pan and sauté onion and peppers until softened, about 7 minutes, then add garlic and stir for 1 minute. Carefully pour in wine and bring to a simmer, loosening any bits from the bottom. Add tomatoes along with herb sprigs and a bit more salt and pepper to taste. In a small bowl, mix cornstarch and water, then stir into the vegetables. Cook until simmering again.

Heat oven to 350 F. Nestle chicken pieces into the vegetables and place uncovered on middle rack in oven. Bake about 30 minutes, until chicken is cooked through and sauce is slightly thickened. Discard herb sprigs. Serve over mashed potatoes.

Notes

Per serving: 402 calories, 22 grams fat (6 grams saturated fat), 83 milligrams cholesterol, 185 milligrams sodium, 23 grams total carbohydrates, 3 grams fiber, 24 grams protein.

Tags

entrees

recipe

gardening

2024 Reader Recipe Contest: Alluring Appetizers

sbradford — Mon, 03 Jun 2024 19:30:54 +0000

2024 Reader Recipe Contest: Alluring Appetizers

June 1, 2024

Ohio Cooperative Living

Good Eats

Aimee Walton of the Fairfield County village of Carroll didn’t know quite what to do with the lovely cake stand she got as a gift a few years ago. It was tall, maybe 16 inches, but had only a small platform with a lip to hold the cake.

“It wasn’t big enough to be functional as a typical cake stand, but it was so pretty, I had to come up with a dish to showcase it,” says Walton, a member of Lancaster-based South Central Power Company. “At the same time, I had a lot of tomatoes from the garden, which I had roasted, and I was trying to figure out what to do with them.”

That’s when the idea of savory cheesecakes came to her, and after testing out a few different iterations on her husband, David, and their seven children, she came up with Tuscany Cheesecake — winner of Ohio Cooperative Living’s 2024 “Alluring Appetizers” Reader Recipe Contest. Walton earned a new Ohio-made KitchenAid stand mixer, while Butler Rural Electric Cooperative member Beth Polk and Midwest Electric member Cora McCalla each earned $50 gift cards as runners-up.

Walton taught herself to cook when her kids were young, and eventually even taught cooking classes — first at the old Lazarus in Columbus and later at Easton. She has since moved on to create for the BeFeathered catering company, where she says her friend and company owner Feather Johnson encourages her to stretch her talents even further. “My husband will tell you that when we were first married, he would never have thought I would ever be paid to cook,” Walton says with a laugh. “But after all this time and practice, I guess I’m pretty good at it.”

Polk took inspiration for her Fish and Bubbles appetizer from Chex Mix, by way of her sister-in-law, Becky Steele. “I had been making this recipe for years, a spin-off of ‘Nuts and Bolts’ Chex Mix that Becky had adapted ages ago using pretzel sticks,” Polk says. “I wanted to change it up some for one of my son’s birthday parties.” So she used Goldfish pretzels and added some Cheerios cereal, and voila! “It’s a perfect party appetizer,” Polk says, “and it also makes a great snack for movie night.”

McCalla says she’s been making her Frisky Whiskey Dogs for so long, she can only guess where the original recipe came from. “It might have been in one of the magazines I would read at the barber shop while my boys got their hair cut.” The recipe, her take on classic cocktail wieners, starts off a bit boozy — but don’t worry, the alcohol cooks off during the long simmer.

Tuscany Cheesecake

2024 Recipe Contest Grand Prize Winner: Tuscany Cheesecake

Yield

8 Servings

Preparation time

10 minutes

Cooking time

40 minutes

Passive Time

4 hours

Total time

4 hours, 50 minutes

Ingredients

12 ounces cream cheese (softened)

1 cup shredded Italian-blend cheese

1 cup sour cream (divided)

2 tablespoons basil pesto

2 eggs

1 cup chopped sun-dried tomatoes, packed in oil (drained)

Sprig of fresh oregano

Instructions

Preheat oven to 350 F. In a mixing bowl, beat together cream cheese and shredded cheese until light and fluffy. Beat in ½ cup of sour cream and the pesto, then beat in eggs, one at a time. Pour into lightly greased 5- or 6-inch springform pan. Place on baking sheet and bake for 30 to 40 minutes or until the center is set. Spoon remaining sour cream over top of cake. Return to oven and bake for 5 minutes more. Cool on wire rack for about an hour, then refrigerate in pan at least 3 hours or up to 24 hours. To serve, run a knife around the edge and remove side of pan. Place cake on round platter. Garnish with chopped sun-dried tomatoes and oregano. Serve with crostini.

Notes

This recipe can be doubled and baked in a 9-inch springform pan to serve a larger crowd.

Fish and Bubbles

2024 Recipe Contest Runner-Up: Fish and Bubbles

Yield

14 Servings

Preparation time

4 minutes

Cooking time

45 minutes

Total time

49 minutes

Ingredients

1 cup salted peanuts

2 cups Wheat Chex

2 cups Corn Chex

1 cup Cheerios

1 cup Pretzel Goldfish

1⁄4 cup canola oil

2 tablespoons Worcestershire sauce

2 teaspoons garlic powder

2 teaspoons seasoned salt

Instructions

Preheat oven to 225 F. Mix all ingredients together in a new/clean (unscented) tall kitchen trash bag. Shake the bag to get everything coated. Pour mixture onto a large cookie sheet. Bake for 45 minutes
to an hour, stirring several times. Let cool before eating and then store in an airtight container.

Frisky Whiskey Dogs

2024 Recipe Contest Runner-Up: Frisky Whiskey Dogs

Yield

16 Servings

Preparation time

5 minutes

Cooking time

1 hour

Total time

1 hour, 5 minutes

Ingredients

2 packages small cocktail hot dogs

3⁄4 cup bourbon

1⁄2 cup ketchup

1⁄2 cup packed brown sugar

1 tablespoon finely chopped onion

Instructions

Put hot dogs in frying pan with all other ingredients. Simmer 1 hour, adding more bourbon if needed. Serve hot with toothpicks.

Easy cheats

sbradford — Thu, 02 May 2024 00:03:27 +0000

Easy cheats

May 1, 2024

Catherine Murray

Good Eats

No-Bake Cheesecake

Traditional cheesecakes take 90 minutes to make and 6 hours to cool. Satisfy the cheesecake craving much faster with this version.

Yield

6 Servings

Preparation time

10 minutes

Passive Time

2 hours

Total time

2 hours, 10 minutes

Ingredients

8 ounces block cream cheese (softened to room temperature)

1⁄4 cup sour cream

1⁄4 cup powdered sugar

1⁄2 teaspoon vanilla extract

1 teaspoon lemon juice

4 ounces whipped topping (thawed in fridge)

9-inch prepared graham cracker crust

21 ounces can cherry pie filling

Instructions

In a large bowl with an electric mixer, beat cream cheese, sour cream, powdered sugar, vanilla, and lemon juice. Fold in whipped topping with a rubber spatula. Spread mixture into graham cracker crust, smoothing out the top. Loosely cover and refrigerate until firm, at least 2 hours. When ready to serve, cut into slices, plate, and liberally top with cherry pie filling. Cover and refrigerate leftovers.

Notes

Per serving: 474 calories, 26 grams fat (12.5 grams saturated fat), 56 grams total carbohydrates, 57 milligrams cholesterol, 274 milligrams sodium, 1 gram fiber, 5 grams protein.

Enchilada Stovetop Casserole

Ready in a fraction of the time it takes to make enchiladas, yet just as satisfying.

Yield

4 Servings

Cooking time

15 minutes

Ingredients

10 ounces can red enchilada sauce

15 ounces can black beans* (rinsed and drained)

6 6-inch tortillas (cut in half, then sliced into strips)

1 cup shredded cheddar cheese

2 green onions (diced (greens only))

Instructions

In a large cast-iron skillet over medium-high heat, mix together black beans (or meat) and enchilada sauce. Stir and heat until sauce is bubbling. Mix in tortilla strips, stir well, and top with cheese. Reduce heat to low and cover with lid. Simmer 5 minutes. Remove lid, sprinkle diced green onion on top, and serve.

*Cooked ground beef or shredded chicken can be substituted for the black beans.

Notes

Per serving: 304 calories, 12 grams fat (5.5 grams saturated fat), 34 grams total carbohydrates, 28 milligrams cholesterol, 827 milligrams sodium, 6 grams fiber, 14 grams protein.

Four-Ingredient Muffins

Four-Ingredient Pumpkin Muffins

The easiest muffins you'll ever make!

Yield

12 Servings

Preparation time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Ingredients

15 1⁄4 ounces box spice cake mix

15 ounces can pumpkin puree (NOT pumpkin pie filling)

2 tablespoons water

2⁄3 cup pecans or chocolate chips (optional, add more if desired)

Instructions

In a bowl, combine cake mix, pumpkin purée, and water with a spatula until well combined (it'll take a few minutes). Pecans or chocolate chips can all be mixed in now, with some reserved to sprinkle on top.

Preheat oven to 350 F and line a 12-cup muffin pan with cupcake liners. Spoon batter into liners, topping with more nuts or chips (if desired). Bake about 25 minutes. Cool at least 10 minutes before removing from pan. Optional icing: Whisk ½ cup powdered sugar with ½ tablespoon milk and drizzle over cooled muffins. Store in an airtight container at room temperature for up to 2 days.

Notes

Per serving: 137 calories, 0.5 grams fat (0 grams saturated fat), 33 grams total carbohydrates, 0 milligrams cholesterol, 286 milligrams sodium, 3 grams fiber, 1 gram protein.

20-Minute Flatbread

No preplanning required to fulfill your pizza craving in a flash. It's also a great way to use up leftover herbs or yogurt before they turn! Choose precooked toppings, as they'll be in the oven a very short time.

Yield

4 Servings

Preparation time

5 minutes

Cooking time

15 minutes

Total time

20 minutes

Ingredients

1 cup flour (plus extra for dusting)

1 1⁄2 teaspoons baking powder

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

2 tablespoons chopped fresh parsley

1⁄2 cup Greek yogurt or sour cream (approximately)

Suggested Toppings

Additional Ingredients

Sauces: pesto, white pizza sauce, or olive oil with garlic and crushed pepper

Veggies: sun-dried tomatoes, peppers, olives, mushrooms, roasted onion

Meats: cooked/cured meats - bacon, sausage, pepperoni

Cheeses: shredded or fresh mozzarella, goat cheese, feta

Instructions

In a medium bowl, combine flour, baking powder, garlic powder, salt, and parsley. The moisture content of the Greek yogurt/sour cream will dictate how much is needed — low-fat versions have more moisture. Add ¼ cup yogurt at a time, mixing until dough forms into a ball. Knead 1 minute.

Preheat oven to 450 F. Transfer dough to a floured surface (this can be done on a flat metal baking sheet without edges to skip a step). Roll out to approximately the size of your baking sheet. Lift and flip to ensure it doesn't stick. Bake 7 minutes on middle rack of oven, then remove to add toppings. Spread sauce to the edges and evenly place chosen toppings. Bake another 7 minutes, keeping a close eye for when the cheese is melted. Serves four as an appetizer or two for dinner.

Toppings shown in picture: Pesto with sun-dried tomatoes, shredded mozzarella, and fresh mozzarella.

Notes

Per serving (dinner serving, without toppings): 280 calories, 3 grams fat (1 gram saturated fat), 51 grams total carbohydrates, 6 milligrams cholesterol, 677 milligrams sodium, 2 grams fiber, 11 grams protein.

Tags

desserts

breakfast

dinner

Pucker up!

sbradford — Thu, 28 Mar 2024 14:21:58 +0000

Pucker up!

April 1, 2024

Catherine Murray

Good Eats

Luscious Lemon Curd

Lemon curd is great on scones, biscuits, pancakes, and pavlovas, or simply served with fresh berries. A little goes a long way — a spoonful adds a major punch of flavor.

Yield

32 Servings

Preparation time

10 minutes

Cooking time

20 minutes

Total time

30 minutes

Ingredients

1 cup sugar (plus 2 Tbsp)

1 teaspoon cornstarch

1⁄2 cup fresh lemon juice

2 large eggs

2 large egg yolks

1 tablespoon lemon zest

6 tablespoons unsalted butter (cut into chunks)

Instructions

Set up a double boiler. (Fill a pot with simmering water, then set another pot or bowl on top.) In the top bowl/pot, mix sugar and cornstarch together with a large whisk. Gradually whisk in fresh lemon juice. Add eggs and egg yolks, continuing to whisk steadily over medium to medium-high heat, 10 to 18 minutes, until mixture thickens enough that it’s difficult to whisk and when dipped, curd sticks to the back of a spoon. (If it’s not thickening, increase heat slowly, being careful not to reach boiling.)

Add butter; once melted, whisk another 2 minutes. Remove pan from heat and stir in lemon zest. Immediately transfer to a heat-safe container with lid, setting the lid on top but not sealing yet. Let cool 10 to 20 minutes before sealing and refrigerating. Lemon curd will thicken when chilled. Refrigerate up to 2 weeks (best to store in the far back where it’s coldest) or freeze up to 2 months. Makes approximately 2 cups.

Notes

Per serving: 52 calories, 3 grams fat (1.5 grams saturated fat), 7 grams total carbohydrates, 5 milligrams sodium, 29 milligrams cholesterol, 0 grams fiber, 0.5 gram protein.

Two Tart Cocktails

Two Tart Cocktails: Citrus Eclipse and Pucker Up!

Yield

1 Servings

Preparation time

5 minutes

Ingredients

1⁄4 cup sugar (for dipping rim of glass)

handful of ice

2 ounces gin

1 1⁄2 ounces fresh red grapefruit juice

2 orange bitters

1 slice fresh orange

Pucker Up!

Additional Ingredients

handful of ice

2 oz gin

1 oz fresh red grapefruit juice

1⁄4 oz fresh lemon juice

1⁄4 oz Grand Marnier

1 dash of orange bitters

curled lemon peel

Instructions

To make Citrus Eclipse (first six ingredients listed above):

Spread sugar on a small flat plate. Wet rim of glass with a bit of grapefruit juice. Turn glass upside down and dip rim in sugar. Place ice in cocktail shaker. Pour gin, grapefruit juice, and orange bitters over ice, cover with lid, and shake vigorously for 20 seconds. Strain cocktail into glass. Make a small cut through the orange slice and slide upright on the edge of the glass for garnish.

To make Pucker Up! (last seven ingredients listed above):

Place ice in cocktail shaker. Pour gin, grapefruit juice, lemon juice, Grand Marnier, and orange bitters over ice, cover with lid, and shake vigorously for 20 seconds. Strain cocktail into glass. Hook the lemon peel over the rim of the glass.

Kiwi Salsa Tacos

Yield

4 Servings

Preparation time

10 minutes

Ingredients

1 pound shredded chicken (heated)

1 teaspoon taco seasoning

5 kiwis (peeled and diced)

1 tablespoon minced jalapeno

1 tablespoon minced red onion

1 tablespoon minced cilantro

1 small lime (juiced)

1⁄2 teaspoon salt

1 1⁄2 avocados (pitted and sliced)

12 hard taco shells

Instructions

Sprinkle shredded chicken with taco seasoning. To make salsa, lightly toss together diced kiwi, jalapeño, red onion, cilantro, lime juice, and salt. Evenly fill taco shells with seasoned shredded chicken, avocado slices, and kiwi salsa.

Notes

Per serving: 450 calories, 25 grams fat (7 grams saturated fat), 39 grams total carbohydrates, 518 milligrams sodium, 56 milligrams cholesterol, 8 grams fiber, 18 grams protein.

Rhubarb Fool

Tart fools date back to the 15th century. If you’ve never made one, it's as simple as cooking fruit with sugar and making whipped cream. Rhubarb tastes a bit like a cranberry/cherry hybrid.

Yield

4 Servings

Preparation time

20 minutes

Passive Time

2 hours

Total time

2 hours, 20 minutes

Ingredients

1 pound rhubarb (ends trimmed, leaves removed, diced)

1⁄4 cup water

1⁄3 cup sugar (plus 1 Tbsp)

1 cup heavy cream

1 teaspoon vanilla extract

Instructions

In a medium pot, bring rhubarb and water to a low boil, stirring constantly for 2 minutes. Reduce heat to medium-low, add
1/3 cup sugar, and continue to stir and mash chunks against the side of the pot with a spoon to aid it in breaking down. Once the rhubarb chunks have lost their definition and resemble more of a semi-smooth applesauce texture, taste for preferred sweetness level and add a bit more sugar if needed until dissolved, then remove from stove. When it’s cool enough to touch, transfer to a covered container and place in fridge for an hour or two. With an electric mixer, beat heavy cream, 1 tablespoon sugar, and vanilla on low, moving up to medium-high just until stiff peaks hold their shape without wilting. (Keep a close eye; overbeating will turn the cream into butter.) Store rhubarb and whipped cream separately in fridge until ready to serve. Layer in small glasses or bowls. The layers will likely swirl into each other a bit. Serve immediately.

Notes

Note: While rhubarb often cooks up pink/red, don’t be alarmed if the color is muted; as long as it was firm like celery when chopping, the color won’t affect the taste.

Per serving: 290 calories, 22 grams fat (14 grams saturated fat), 23 grams total carbohydrates, 20 milligrams sodium, 67 milligrams cholesterol, 2 grams fiber, 2.5 grams protein.

Tags

Meat & Potatoes

sbradford — Mon, 04 Mar 2024 13:53:46 +0000

Meat & Potatoes

Get right down to the basics and chomp on some of this hearty chow!

Post Category

Good Eats

Post Date

Fri, 03/01/2024 - 12:00 PM

Meat & Potatoes

sbradford — Thu, 29 Feb 2024 02:02:47 +0000

Meat & Potatoes

March 1, 2024

Catherine Murray

Good Eats

Sheet Pan Steak and Fries

Yield

4 Servings

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Ingredients

1 1⁄2 pounds medium russet potatoes

2 tablespoons olive oil (plus more for greasing)

4 cloves garlic (minced)

1 1⁄2 teaspoons Italian seasoning

1⁄4 cup freshly grated Parmesan cheese

1 teaspoon salt

1 teaspoon fresh black pepper

1 pound 1-inch-thick top sirloin steaks (patted dry)

1⁄2 teaspoon garlic powder

Instructions

Preheat oven to 375 F. Slice potatoes in half lengthwise; lay flat side up, then slice in half lengthwise, then in half again, making wedges. In a large bowl, toss potato wedges with olive oil, minced garlic, Italian seasoning, Parmesan cheese, and a sprinkling of salt and pepper. Coat a 12 x 18-inch baking sheet with olive oil and spread seasoned potatoes in a single layer. Bake 20 minutes, tossing halfway through, until golden brown.

Switch oven to broil. With a spatula or tongs, move potatoes to one side of the baking sheet and lay steaks on the other. Sprinkle both sides of steaks with salt, pepper, and a small amount of garlic powder. Broil approximately 4 minutes per side for medium-rare. Remove from oven and serve.

Notes

Per serving: 413 calories, 23 grams fat (8 grams saturated fat), 1,012 milligrams sodium, 88 milligrams cholesterol, 24 grams total carbohydrates, 4 grams fiber, 27 grams protein.

Samosa Meat and Potato Pie

Yield

8 Servings

Preparation time

1 hour

Cooking time

1 hour, 30 minutes

Total time

2 hours, 30 minutes

Ingredients

2 tablespoons olive oil

1 medium yellow onion (diced small)

1 teaspoon garam masala

1 teaspoon ground ginger

1 teaspoon coriander

1 teaspoon tumeric

1 teaspoon cumin

1 teaspoon salt

1⁄2 teaspoon garlic powder

1⁄2 teaspoon cayenne pepper

1 pound lean ground beef

1 cup water

1 pound gold or red potatoes (peeled and cut into 1-inch cubes)

1 tablespoon water

1 tablespoon cornstarch

1 cup frozen peas

3 cups all-purpose flour

1 teaspoon salt

1⁄3 cup water

1 cup lard or unsalted butter

1 large egg (beaten)

Instructions

Heat oil in a large skillet over medium. Sauté onion until soft and translucent, about 5 minutes. Stir in spices (garam masala through cayenne) and cook an additional 2 minutes. Add beef and cook, breaking into small pieces until no longer pink, 6 to 8 minutes. Stir in 1 cup water and potatoes; cover and let steam until potatoes are just soft, about 20 minutes, stirring every 5 minutes. Mix cornstarch and a tablespoon of water with a fork until smooth. Stir cornstarch and peas into potato mixture for 3 minutes; remove from heat and keep covered while making the crust.

Whisk flour and salt in a large heatproof bowl. Make a well in the center. In a small pot, melt lard or butter into 1/3 cup water. Immediately pour into the well of the flour. Quickly stir the wet into the dry with a large spoon or spatula. Once cool enough to handle, knead dough until it comes together in a smooth ball. Keep a third of the dough covered. On a piece of parchment paper, roll out the rest of the dough into a 1/8-inch-thick circle. Transfer into an 8-inch springform pan, pressing it into the bottom and against the sides, patching any holes and allowing some to overlap the pan’s edges. Add the filling and smooth out the top. Roll the reserved dough into a 1/8-inch-thick circle and press tightly against the top of the filling and into the corners. Fold, pinch, and seal the two overlapping edges into the pan.

Move rack to lowest position in oven and preheat to 400 F. Cut a small hole in center of pie crust to allow steam to escape, then brush top with beaten egg. Place pan on baking sheet and bake 1 to 1½ hours, until the top is firm and a deep golden brown. Let cool for an hour before removing from pan, then slice and serve.

Notes

Per serving: 599 calories, 36 grams fat (13 grams saturated fat), 365 milligrams sodium, 84 milligrams cholesterol, 48 grams total carbohydrates, 4 grams fiber, 19 grams protein.

Italian Sausage and Potato Soup

Yield

6 Servings

Preparation time

10 minutes

Cooking time

25 minutes

Total time

35 minutes

Ingredients

1 tablespoon olive oil

14 ounces bulk Italian sausage

1 large onion (diced small)

2 teaspoons dried oregano

2 teaspoons fennel seeds

1 teaspoon garlic powder

1 pound Yukon gold potatoes (cut into 1-inch cubes)

6 cups chicken or vegetable stock

15 1⁄2 ounces can of cannellini beans (drained and rinsed)

1 large bunch of kale (torn into medium pieces)

2 tablespoons red wine vinegar

Instructions

Heat oil in a large stockpot over medium-high. Brown sausage in oil, breaking it up into small pieces until cooked through. Set aside sausage in a covered bowl. Reduce heat to medium and sauté onions in the same stockpot, stirring regularly for 7 minutes until soft and translucent. Add oregano, fennel, and garlic powder, stirring another minute. Add potatoes and stock. Cover, turn heat to high, and bring to a boil; reduce to a simmer and cook until potatoes are fork-tender — start checking after about 7 minutes. Stir in beans, kale, and reserved sausage, cooking until kale wilts and soup is heated through. Stir in vinegar and serve.

Notes

Per serving: 336 calories, 12 grams fat (3 grams saturated fat), 761 milligrams sodium, 27 milligrams cholesterol, 34 grams total carbohydrates, 8 grams fiber, 24 grams protein.

Low-Prep Slow Cooker Breakfast Casserole

Yield

8 Servings

Preparation time

10 minutes

Cooking time

4 hours

Total time

4 hours, 10 minutes

Ingredients

30 ounces bag of frozen shredded hash browns

1 pound diced ham

8 ounces shredded cheddar cheese

4 ounces can chopped green chiles

12 eggs

1 cup milk

1 teaspoon salt

1 teaspoon pepper

Instructions

Liberally grease the pot of a 4-quart slow cooker. Break up hash browns while they're still in the bag, then layer half of the hash browns, ham, then cheese into the bottom of the slow cooker. Spread green chiles across the top, then repeat with the second half of the potatoes, ham, and cheddar. In a large bowl, whisk eggs, milk, salt, and pepper. Pour egg mixture over the layers. Cook covered on low for 7 to 8 hours or high for 3 to 4 hours. Toward the end of the cook time, see if water has collected on the top of the casserole (from the frozen hash browns). If so, remove lid to let excess liquid steam off for the remainder of the cook time.

Notes

Per serving: 378 calories, 19 grams fat (8.5 grams saturated fat), 1,453 milligrams sodium, 303 milligrams cholesterol, 24 grams total carbohydrates, 2 grams fiber, 26 grams protein.

Tags