Friday, November 27, 2009

Retro Recipe Redux Part 1 : Chicken a La King

This is the time of year people dig through their recipe boxes for old, warm, comfort foods. But seriously, it is time to give them a 21st century update. Taste is not sacrificed, but enhanced while making these old favorites healthier and updated.

Legend has it that this recipe was first invented at the famed New York City restaurant Delmonico's in the late 1800's. Traditionally it is served on toast or inside pastry shells, this version is on egg noodles.

Makes 4 servings

-1 teaspoon olive oil
-1 medium onion
-1 (8oz) package sliced button mushrooms
-1/2 teaspoon salt
-1 cup low-fat or non-fat milk
-2 tablespoons all-purpose flour
-8 ounces egg noodles
-1/2 cup reduced-sodium chicken broth
-1 tablespoon dry sherry
-1 teaspoon dried thyme
-1/2 teaspoon freshly ground black pepper
-1 1/2 cups shredded cooked chicken breasts
-1 cup frozen peas, thawed
-1/4 cup whipping cream

1) Heat oil in a large non-stick or seasoned cast iron skillet over medium-high heat until hot. Add onion, mushrooms and salt; cook and stir for 5 minutes or until onion is tender and mushrooms have released their juices.

2) Meanwhile, in a small bowl, whisk together milk and flour until smooth. Cook noodles in a large pot of boiling salted water according to package directions; drain.

3) Pour broth, sherry, thyme and pepper into skillet with vegetables; bring to a boil, stirring to scrape up and incorporate the brown bits from the bottom of the skillet. Add milk mixture; cook and stir 2 to 3 minutes or until slightly thickened. Add chicken, peas and cream; cook until heated through, stirring occasionally. Serve over noodles.

Sunday, November 22, 2009

Have a warm and cozy Sip-able Sweet Party

This is a fun and more than slightly impressive way to get friends and family together for a party in the wintertime that does not require a holiday. There is something for everyone and it’s rather easy on the host or hostess as well.

It’s fun to send wacky invitations to those you’d like to gather with by mail or email. You can require that those attending all wear their ugliest or wildest sweater or hat or , *teehee* leg warmers.

The Recipes:

Rich and Thick Hot Chocolate with 3 variations
makes 4 cups (eight 1/2 cup servings) *get real, make a bit more, it’s a party*

-2 teaspoons cornstarch
-4 cups milk, divided
-2 (3.5 oz) dark chocolate bars (at least 70% cacao), chopped *for the love of God, do not use hershey bars*
-1/3 cup honey
-1 teaspoon vanilla extract
-Pinch of salt (tip: do not omit the salt. It enhances the rich, smooth taste of the chocolate while buffering the naturally occurring bitterness.)
-Marshmallow whipped cream (recipe to follow) or Whipped party spoons (recipe to follow)

1) Whisk together cornstarch and 1/2 cup milk until smooth.
2) Cook remaining 3 1/2 cups milk over medium heat until bubbles appear around edge of saucepan (about 4 minutes; do NOT boil). Whisk in chocolate, honey, vanilla extract and salt until blended and smooth. Whisk in cornstarch mixture.
3) Bring milk mixture to light boil, whisking frequently (about 4 minutes). Remove from heat. Let cool just slightly. (mixture will thicken as it cools) Serve immediately with marshmallow whipped topping or whipped party spoons, if desired.

Variations:

Mexican Rich and Thick Hot Chocolate

Prepare recipe as directed through step 2, whisking in 1 1/4 teaspoon ground cinnamon and 1 teaspoon ancho chili powder with chocolate. Proceed with recipe as directed.

Orange Almond Rich and Thick Hot Chocolate
Prepare recipe as directed up to step 2, whisking in 3 tablespoons orange juice and 2 tablespoons almond liqueur with chocolate. Proceed with recipe as directed.

Grown-Up Rich and Thick Hot Chocolate
Prepare recipe as directed up too step 2, whisking in 1/2 cup Southern Comfort with chocolate. Proceed with recipe as directed.


Marshmallow Whipped Cream
makes about 1 1/2 cups

*maximum make-ahead time is 2 hours*

-1/2 cup whipping cream
-1 tablespoon powdered sugar
-1/2 cup miniature marshmallows

1) Beat whipping cream at medium high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in marshmallows. Serve immediately, or cover and chill for up to 2 hours.


Everyday Hot Chocolate
makes about 4 1/2 cups

Kids will love to add stir-ins to theirs, while the adults may want to go fancier. Offer Whipped Topping Dollops on Spoons to add to theirs.

-4 cups milk
-2/3 cup chocolate syrup
-3 tablespoons hot fudge topping
-Pinch of salt
-Stir-ins: crushed hard peppermint candies, chopped thin creme de menthe chocolate mints, miniature marshmallows, milk chocolate kisses, cherry cordial creme kisses
-Whipped Party Spoons

1) Cook milk in a large non-aluminum saucepan over medium heat, stirring frequently, 6 to 8 minutes or until thoroughly heated (do NOT boil). Whisk in chocolate syrup, fudge topping, and salt, whisking vigorously until chocolate is well blended and mixture is frothy. Serve immediately with desired stir-ins, if desired, or Whipped Party Spoons.


Whipped Party Spoons
makes 8 dollops

-parchment paper
-1 cup thawed frozen whipped topping
-1/4 cup desired topping (chopped toffee bars, shaved white chocolate, ground cinnamon and nutmeg, finely chopped crystallized ginger, chocolate covered coffee beans)

1) Line jelly roll pan with parchment paper. Place 8 spoons on pan, and freeze 15 minutes.
2) Spoon whipped topping into a 1 quart zip top plastic freezer bag. (do not seal) Snip corner of bag to make a 1/2 inch hole. Pipe dollops onto spoon. Freeze 5 minutes.
3) Sprinkle each dollop with about 1 1/2 teaspoon of desired topping. Freeze dollops 45 minutes. Serve immediately on a tray. Or, transfer to a 13x9 inch baking pan; cover tightly and freeze up to 2 days.

Saturday, November 21, 2009

Chewy Granola Bars: Healthy Snack

Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.

Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.

There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.

You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.

Makes 16 2inch bars

-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt

1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.

2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.

3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.

Chewy Granola Bars: Healthy Snack

Teach your kids to connect with their food and they will snack healthfully for life.
Yes, kids are definitely picky eaters, well most of them are. Some kids will eat and try anything given to them. Yay, for those parents.

Healthy snacking doesn't have to be hard. Take advantage of a child's natural curiosity about food. Take them to the farmers market, get them involved in gardening and cooking. You can simply help them grow herbs in a window box if you haven't got garden space. The earlier you spark their interest, the better for them. Let them choose which bunch of asparagus the family will have with dinner and then let them snap off the ends or let them pick the herbs that will be used in tonight's supper and let them throw them into the pot or pan and give it a stir. Get them involved and the more likely they'll be to try and even finish the dish.

There is nothing exciting about ripping open a bag of processed food. However, it is very exciting to help something grow and be part of the process of cooking it. They'll learn not to eat things that have no resemblance to real food.

You can wrap these healthy treats in wax paper or recycled aluminum foil for taking on the go.

Makes 16 2inch bars

-butter for pan
-1 1/3 cups rolled oats
-1/2 cup raw sunflower seeds
-1/2 cup oat bran
-1 1/2 cups crisp brown-rice cereal
-1 cup dried cranberries
-2 tablespoons chopped crystallized ginger
-1/2 cup brown rice syrup
-1/4 cup turbinado sugar
-1 teaspoon vanilla extract
-1/2 teaspoon salt

1) (this is the kids part)
Lightly butter an 8 inch square baking pan. Mix the oats, seeds, oat bran, cereal, cranberries and ginger in a large bowl until well blended.

2) (mom / dad's part)
In a small saucepan, combine rice syrup, sugar, vanilla and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil and starts to thicken, 3-5 minutes.

3) Pour over the oat mixture and stir with a rubber spatula until evenly coated. Spoon into prepared pan and top with a sheet of wax paper. Press the mixture firmly and evenly into the pan. Cool to room temperature. Remove the wax paper and cut into bars. Wrap the bars individually or place them in an airtight container and store at room temperature.

Wednesday, November 11, 2009

Bacon-Wrapped Brussels Sprouts

Makes 6-8 appetizer servings

-Preheat oven to 400 degrees
-Microwave 10 slices of bacon, in batches, between paper towels, at HIGH for 1 1/2 minutes.
-Cut slices in half crosswise.
-Cut 10 Brussels sprouts in half lengthwise.
-Wrap 1 bacon piece around each Brussels sprout half; secure with a wooden pick.
-Place sprouts cut side down, on a lightly greased wire rack on a baking sheet.
-Sprinkle with pepper to taste.
-Bake at 400 degrees for 20-25 minutes or until bacon is crisp and Brussels sprouts are tender.
Serve with creamy mustard sauce:
Stir together 1/2 cup sour cream, 2 teaspoons whole grain mustard,1 teaspoon brown sugar and salt and pepper to taste in a bowl.
Makes 1/2 cup.

Tuesday, November 10, 2009

Chicken Tetrazzini (with 4 lovely variations)

6 servings

1 (7oz) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz) shredded Parmesan cheese
1 (10 3/4oz) can cream of mushroom soup
1 (10oz) container refrigerator alfredo sauce (or make your own or use what you have in the freezer)
1 (4oz) can sliced mushrooms drained (or use fresh sauted sliced mushrooms, that’s what I would do)
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon freshly ground pepper
1/2 cup slivered almonds
(1)
-Preheat oven to 350 degrees
-Prepare pasta according to package directions
(2)
-Meanwhile, stir together chicken, 1/2 cup Parmesan cheese and next 6 ingredients, stir in pasta.
-Spoon mixture into 6 lightly greased ramekins or a lightly greased 11x7 inch baking dish.
-Sprinkle with Almonds and remaining 1/2 cup Parmesan cheese.
(3)
-Bake @ 350 degrees for 35 minutes or until bubbly.

Variations:
Chicken Tetrazzini with Marsala and Fresh Mushrooms
Substitute Marsala for sherry and 1 (8oz) package of sliced fresh mushrooms for canned mushrooms. Melt 2 tablespoons butter in a large skillet over medium-high heat;add mushrooms, and saute 4 or 5 minutes or until tender. Proceed with recipe as directed adding mushrooms with chicken.

Chicken Tetrazzini with Prosciutto and Peas
Substitute dry white wine for sherry. Saute 3 oz. finely chopped prosciutto in 2 tablespoons vegetable oil in a small skillet over medium high heat for 2 to 3 minutes or until crisp. Proceed with recipe as directed, stirring in prosciutto and 1 cup frozen baby English peas with pasta.

Chicken Tetrazzini with White Cheddar and Green Chiles
Substitute shredded white cheddar for Parmesan; 2 (4.5 oz) cans chopped green chiles undrained for canned mushrooms and dry white wine for sherry. Proceed with recipe as directed.

Chicken Tetrazzini with Caramelized Onions
Melt 2 tablespoons butter in a large skillet;over medium heat; add one large sweet onion diced and saute 20 minutes or until caramel colored. Stir in 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper. Proceed with recipe as directed, stirring onions in with pasta.

Monday, November 9, 2009

Hot Fudge Brownie Cake

8 servings

1 cup all purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk @ room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped Cream or Ice Cream

-Preheat oven to 350 degrees
-Stir together flour and next 3 ingredients and 3/4 cup granulated sugar in a large bowl.
-stir in milk, oil and vanilla
-Spread batter into a lightly greased 8 inch square pan
-Combine brown sugar, cocoa,and remaining 1/2 cup granulated sugar in a small bowl
-Sprinkle over batter in pan.
-Using a spoon, gently drizzle 1 1/2 cups boiling water over the batter, being careful not to disturb layers. (DO NOT STIR)
-Bake at 350 degrees for 45 minutes or until a cake layer forms on top and layer springs back when touched.
-Let cool on wire rack, 25 minutes.
-Sere warm with whipped cream or ice cream.

Variations:
Chocolate Cherry Pudding Cake
-Thaw 1 (12 oz) frozen, dark, sweet, pitted cherries.
-Drain. Pat cherries dry with paper towels.
-Prepare recipe as directed until just before baking; sprinkle cherries over batter.
-Proceed as directed.

Mocha Pudding Cake
-Substitute hot freshly brewed, strong coffee for boiling water.
-Proceed as directed

Sunday, November 8, 2009

Whole-Wheat Nut Bread

(Yields 1 large loaf or 2 smaller loaves)

2 packages active dry yeast
2tablespoons granulated sugar
1 1/2 cups warm water (100 to 115 degrees approximately)
4 cups whole wheat flour
1 3/4 to 2 cups all purpose flour, or more if needed
1 tablespoon salt
3/4 cup milk
1/2 cup honey
2 tablespoons melted butter
1/4 cup pine nuts, toasted for 3 minutes
1/4 cup raisins, preferably soaked in a little sherry or cognac

-Combine the yeast and the sugar in 1/2 cup of the warm water, and let proof.
-Combine with the flours and salt in a large mixing bowl.
-Make a well in the flour mixture and add the remaining cup warm water, the milk and the honey.
Blend well, adding additional all purpose flour if the dough seems too sticky and soft to knead.
-Add melted butter.
-Turn out onto a floured surface and knead until smooth and elastic, about 10 to 12 minutes.
-Place the dough in a large buttered bowl and turn to coat with butter on all sides.
-Cover and let rise in a warm, draft-free place until doubled in bulk.
--------------------------------------------------------------------------------Punch the dough down and knead in the nuts and the raisins.
-Divide into two pieces, form into two loaves, and place in well buttered 9x5x3 inch loaf tins, or else form one large loaf and bake in a buttered 12 inch tin.
-Cover and let rise again until doubles in bulk.
-Bake in a preheated 425 degree oven for 10 minutes, then reduce heat to 350 degrees and continue baking for 25 to 30 minutes, or until the bread sounds hollow when tapped with the knuckles.
-Cool on a rack.