Monday, September 30, 2013

Recipe: Baked Chicken with Zucchini, Sourdough & Ricotta Stuffing — Recipes from The Kitchn

September is a transition season when it comes to cooking — I crave hearty cold-weather dishes but still have access to an abundance of late summer ingredients. This savory roast chicken, stuffed with an addictive zucchini, sourdough, and ricotta filling, is definitely the best of both worlds.

I was planning an impromptu dinner party this weekend and trying to come up with a savory fall dish that still celebrated the best of our Southern Indian summer. I remembered an incredible roast chicken dish that I made in culinary school but hadn't made in many, many years. I dusted off my old textbook and drafted my ideal late September menu.

Moist, bone-in roast chicken breasts were the perfect vehicle for the positively mouthwatering filling. Zucchini, bread crumbs, ricotta, butter, and Parmesan create a juicy layer that makes you wish chicken always tasted this good. I nestled red potatoes under the chicken so they cooked in all of the delicious drippings. Decadent, perhaps. Devoured? Absolutely.

The chicken was sandwiched between a few Kitchn favorites: baked ricotta and my new "easy entertaining" go-to, creamy candy bar sauce. All in all I'd say the whole menu was a dinner party success. While fancy enough to serve friends, it's definitely worthy of my weekly rotation any time of year. I definitely won't wait so long to make this roast chicken again!

Baked Chicken with Zucchini and Ricotta Stuffing

Serves 4 to 6

1 pound (about 2 to 3 medium) zucchini, grated
Kosher salt and black pepper
4 tablespoons unsalted butter at room temperature, divided
1 medium onion, finely chopped
1 large egg
1 cup sourdough bread crumbs (or panko)
1/3 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
4 to 6 bone-in, skin-on chicken breasts, legs, or mix of both

Preheat the oven to 425°F.

Toss the grated zucchini with 1 tablespoon kosher salt and set in a strainer to drain for 15 to 30 minutes. Squeeze out any remaining water with a dish cloth or paper towels.

Melt 1 tablespoon butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, 5 to 7 minutes. Add the drained zucchini and sauté until tender, another 3 to 5 minutes. Remove from the heat and allow to cool.

Add the egg, bread crumbs, ricotta, Parmesan, and remaining 3 tablespoons butter to the skillet and season with salt and pepper to taste. Mix until completely combined.

Gently loosen the skin from the chicken breasts, being careful not to tear. Stuff a few heaping tablespoons of the zucchini mixture (the more the better) under the skin of each breast.

Place the stuffed chicken in a large roasting pan and cook until the internal temperature reaches 160°F in the thickest part of the meat, about 50 to 60 minutes. Remove from oven and rest for 10 minutes (chicken will continue cooking with residual heat).

(Images: Nealey Dozier)



via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/kCBND3mmw5Y/story01.htm

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A Side Dish Recipe for Pizza: Fiery Kale with Garlic and Olive Oil — Pick a Side! from Tara Mataraza Desmond

While talking food with a friend recently, he drew a definitive line in the sand when he said, "I'm pretty sure I'm not having the same love affair with kale that everyone else seems to be having." I sensed that he hasn't spent enough time with kale, under the right circumstances, or in the best company. After all, he's a guy who loves the bitter punch of broccoli rabe on his roast pork sandwich or piled on a crusty, soft roll underneath shards of sharp provolone.

Those rough and tumble greens, kale and rabe, hail from the same cruciferous family, so it seems clear that he just needs to get to know kale better. And maybe, so do you.

I know he's not alone because I've seen the sunken shoulders of defeat on neighbors at my CSA share pickup as they extract from their boxes at least two enormous bunches of kale — knowing that mounds of it from last week are still stuffed in the crisper getting uncrisper as the days pass. They're wondering if they can plant it in their window boxes. I'm certain of it.

Here's a recipe that makes quick work of unwieldy tufts of hardy kale and is also an excellent salad alternative for a pizza night side dish. There's none of the blanching, or pulling of stems from leaves, or long braising often associated with cooking this green. After several swift chops and a short sauté, the tough stems and stiff leaves soften into garlicky kale like you've never known it.

Though tiny strips of salami add a salty gusto to the mix, you can omit it with no love lost. The half-teaspoon of crushed red pepper flakes makes the recipe live up to its name, so use less to tame the flames if you must. Any variety of kale — curly, Lacinto (a.k.a. dinosaur), Redbor — works nicely here. In fact, go ahead, show that CSA box who's boss and use all three varieties bestowed upon you…again.

Leftovers make a great lunch straight from the fridge; work perfectly tossed in with hot pasta, Pecorino and a few extra pours of olive oil; stand in for that broccoli rabe as a terrific sandwich topper; or reheat easily as a reincarnated side dish for anything from roasted meats to grilled fish.

Kale crops everywhere are awaiting their turn at your table and singing "I can make you love me if you don't." Start the affair with this recipe.

Tara's new book Choosing Sides includes 130 fabulous recipes for side dishes to complement any entrée and complete meals for every occasion. → Find it at an independent bookshop, local library, or on Amazon: Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal

Fiery Kale with Garlic and Olive Oil

Serves 4 to 6

2 medium bunches (about 1 1/2 pounds/738 grams) of kale, any variety
2 tablespoons extra virgin olive oil
3 large garlic cloves, sliced thin
2 ounces (59 grams) hard salami (6 or 7 deli slices), quartered and cut into 1/4-inch strips
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Rinse the kale well and shake it over the sink or pat it in a clean kitchen towel. Don't worry about getting it bone dry since the water will help it cook. Trim and discard the ends of the kale stems. If there are particularly thick, tough sections of stem, snap them off and throw them away. Otherwise, leave the stem intact. Slice the kale into strips, roughly 1/2-inch thick, across the leaves. If any are especially wide, cut them in half lengthwise first.

Heat the oil in large, wide high-sided sauté pan over medium heat. Add the garlic, salami, and red pepper flakes and sauté until the piquant aroma of the salami gives your nose a little pinch, about 1 minute. Nudge the heat up to medium high, add the kale and cook, stirring often until the leaves turn from leathery stiff to shrunken satiny soft strands of deep, dark green, about 7 minutes.

Season with salt and pepper and serve immediately, either straight from the sauté pan or on a platter.

Recipe Notes:

The Sauté Pan: The more surface area your pan has, the more efficient and effective the sauté. A 5 1/2 quart sauté pan is ideal for cooking big piles of greens, but if you don't have one, just add the chopped kale to a large skillet in batches, waiting for each to shrivel down in the heat of the sauté.)

(Images: Tara Mataraza Desmond)



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Baked Apple Chips: A Lunchbox Winner

Baked Apple Chips Photo

What is it about turning something into a chip that makes it so irresistible? Kale Chips – amazing. Almost as good as potato chips. Sweet potato chips? Love them! (Pssst---you can make these sweet potato chips in FIVE minutes!)

These apple chips do not disappoint either. They have the perfect crunch that keeps you coming back for more and more. Paired with the antioxidant power of cinnamon, these are a powerhouse snack for both kids and adults.

Baked Apple Chips Picture

They take a little time to make but it is almost all hands off. Start them when you wake up in the morning and by 10 AM your oven will be free, and you'll be enjoying a healthy morning snack.

Baked Apple Chips Image

All there is to it:

  • Core the apples (if you want, but it isn't necessary).
  • Slice them super thin (use a mandolin if you have one!).
  • Sprinkle with cinnamon (and sugar if your sweet tooth is being needy).
  • Bake.
  • Flip them over and bake a little longer.

That's it! Told you it was easy. We all loved these and will definitely be making them again soon. 

You know what goes great with apples? Peanut butter. You've got to make Rachel's Peanut Butter Lover's Homemade Trail Mix Recipe to go with these apple chips for an awesome afternoon snack. 

Ingredients

  • 1 apple
  • 1/4 teaspoon cinnamon

Directions

  1. Preheat oven to 225°F.
  2. Using a mandolin, slice apples very thinly. Core if desired prior to slicing.
  3. Line 1-2 baking sheets with parchment paper and spread out the apple slices in a single layer.
  4. Sprinkle lightly with cinnamon.
  5. Bake for one hour, flip apple slices over, and continue to bake for another hour.
  6. Turn off oven and let slices cool in the oven for about an hour before removing from the oven.


via Food Fanatic http://www.foodfanatic.com/2013/09/baked-apple-chips-a-lunchbox-winner/

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Paella Kit

One of the most enjoyable parts of cooking is discovering new flavors while exploring world cuisines!  This week you can enter to win everything you need to make Spanish Paella in your home kitchen.  No plane ticket or passport required!

Did you enter the "Breville Sandwich Maker" giveaway last week?  Click here to find out if you are the winner!  (Winners have three days to respond before an alternate winner is selected!)

Keep reading to learn how to win!

Here is what you can win this week:

13 inch Paella Pan

Paella Cookbook

Paella Rice

Here's how you can enter to win:

Leave a comment below telling us why you love to try cuisine from across the globe!  

One lucky winner will be randomly selected in one week from today. Be sure to come back to see if YOU are the winner!  Winners will have 3 days to respond before an alternate winner is selected.  Official Rules

*Note: Comments need to be approved through WordPress. If you don't see yours right away, don't worry…I will get to it as soon as I can! Remember to leave a comment right here on the blog itself, not on one of the photos, or on our Facebook or Twitter pages.  Thanks!



via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/09/30/paella-kit/

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sabudana bhel recipe, quick sabudana snack for navratri fasting or vrat

sabudana bhel recipe

sabudana bhel – a quick recipe for navratri fast or any other religious vrat. sabudana is one of the most common ingredient used during fasting days. sabudana is filling and yet easy to digest.

during fasting days, you can have this snack during breakfast or as a evening snack. basically it a filler recipe so that you get some strength to do household work or do your main course cooking. a quick and handy recipe during fasting days.

this sabudana bhel is an easy and quick. all you need are boiled potatoes, roasted peanuts and cashews. addition of dry fruits make it more healthy. for this recipe, you need to saute the sabudana in oil for few minutes till it become soft and completely cooked and then add the boiled potatoes and roasted peanuts and cashews to it and within few minutes your quick snack is ready.

this recipe come from my mom who had shared it with me a few days back. originally the peanuts, cashews and potatoes all are fried in the oil. to make a healthier version, i have dry roasted the peanuts and cashews in the oven and boiled the potatoes. in fact this recipe is much easier than making sabudana khichdi.

during fasting days, many sabudana or sago recipes are made like sabudana vada, sabudana pakora, sabudana thalipeeth, sabudana ladoo, sabudana kheer, sabudana idli, dosa and so on. i have also compiled the list of food and ingredients for navratri fasting.

two simple steps for making sabudana bhel recipe:

1. firstly soak the sabudana for some hours. drain them. then heat oil in a pan. add the sabudana and continue to stir while sauting them. stir and cook till the sabudana pearls become translucent, softened and completely cooked.

sauting sabudana

2. mix the chopped boiled potatoes, roasted peanuts, roasted cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala. mix well. the peanuts in the pic have been roasted in the oven and thus they don't have black marks on them.

add other ingredients to sabudana

3. serve the sabudana bhel in bowls immediately.

sabudana bhel recipe

if you are looking for more fasting recipes then do check vrat ke aloo, kaddu ki sabzi, jeera aloo, phalahari chutney and singhare ki poori.

sabudana bhel recipe details below:

sabudana bhel recipe

Total time

4 hours 15 mins

Author:

Recipe type: snacks

Cuisine: indian

Serves: 2-3

  • ½ cup sabudana/tapioca pearls
  • 1 medium sized potato, boiled and peeled
  • a pinch of red chili powder
  • 1 tbsp peanuts
  • 1 tbsp cashews
  • 1 tbsp chopped coriander leaves
  • ½ tsp chaat masala
  • 2 tsp oil
  • few drops of lemon juice or as required
  • rock salt or sendha namak as required
  1. rinse the sabudana well in water till the water runs clear.
  2. soak the sabudana in enough water overnight or for 4-5 hours.
  3. chop the potatoes and keep aside.
  4. instead of using boiled potatoes, you can also fry the potatoes in oil.
  5. drain and keep aside.
  6. in a pan, dry roast the peanuts till they are browned and crisp.
  7. remove and keep aside.
  8. in the same pan, roast the cashews till golden.
  9. remove and keep aside.
  10. heat 2 tsp of oil in the same pan.
  11. add the sabudana and continue to stir while sauting them.
  12. stir and cook till the sabudana pearls become transparent, softened and completely cooked.
  13. mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
  14. garnish with a few coriander leaves. an optional step.
  15. serve the sabudana bhel in bowls and serve immediately.

you can add some powdered sugar to sweeten the sabudana bhel if you prefer.

3.2.2124




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Smoky Bacon Mac

Preparation

Lesson Plan
Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.

Cook the bacon in a frying pan over high heat until crispy, about 8 minutes. Remove extra grease by patting the strips with a paper towel, and then cut into bite-size pieces.

Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the bacon and stir to combine. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

Spoon into bowls and serve hot.

Beer Pairing: Red Ale

Wine Pairing: Cabernet Sauvignon

The Mac + Cheese Cookbook

Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc.

my notes



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Sunday, September 29, 2013

Tiramisu: Italian Classic Made Healthy

Tiramisu Photo

Purists will shudder at this version of tiramisu. No pretty layers, no mascarpone cheese, no heavy whipping cream. Don't get me wrong, I love, love, LOVE traditional tiramisu.

It's a favorite to order out, and the first few times I tried to make a "lighter" version at home, it didn't work out too well. Too sweet. Too cream-cheesy. And just not what I wanted.

Never fear, third time must be the charm. I've got the ratio down now and I stopped trying to use instant espresso – hello, bitter! This healthier version of the Italian classic is easy to make and takes ingredients you can find anywhere.

Tiramisu Picture

For extra fun, I serve them in mugs, pre-portioned and cute to boot! You might notice the chocolate chunks on top. Sure, you can use cocoa powder to make these even healthier, but I can't help my sweet chocolate tooth.

Plus, my husband John only likes them this way. He's a stickler for his milk chocolate. Had I been making these just for me, I would have gone with dark.

In all reality I bought a chocolate bar to shave and use as the topping, but "someone" got into the chocolate bar stash and ate it all up. Hence the chopped chocolate chips. Still tasty, just not as pretty. If you have the time, use chocolate shavings instead.

What a great dessert! It caps off Steph's Lentils and Rice recipe perfectly. Don't forget to enter the Planet Rice giveaway too!

Ingredients

  • 4 ounces 1/3 less fat cream cheese, room temperature
  • 3 tablespoons granulated sugar
  • 2 1/2 tablespoons amaretto
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups cool whip fat free
  • 24 lady finger cookies
  • 3/4 cup coffee, strongly brewed
  • 3 tablespoons chocolate chips, finely chopped

Directions

  1. Beat cream cheese and sugar until light and fluffy.
  2. Stir in Amaretto and vanilla.
  3. Fold in cool whip.
  4. Place 6 lady fingers into each mug and drizzle with cooled coffee.
  5. Divide whipped mixture into the center of each mug and top with chocolate shavings.
  6. Serve chilled.


via Food Fanatic http://www.foodfanatic.com/2013/09/tiramisu-italian-classic-made-healthy/

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navratri fasting food or vrat ka khana – navratri or vrat fasting rules

navratari fast or vrat rules

fasting food for navratri – this post is about the various food ingredients that one can include during the navratri fasting or vrat period.

in north and western india, many people keep fast during navratri. the rules for the food ingredient varies little from community to community. however the ingredients used are more or less same. the same rule applies for fasts during the ekadashi, janmashtami and mahashivratri fasts. i hope this post will be helpful to you all.

food allowed for navratri vrat or fast:

flours for navratari fast or vrat

flours & grains allowed

1. singhare ka atta (water chestnut flour) – you can make singhare ki poori, paratha, pakoras, halwa .
2. kuttu ka atta (buckwheat flour) – you can make paratha, poori, halwa.
3. rajgira ka atta (amaranth flour) and rajgira (amaranth) – you can make paratha, thalipeeth and halwa. roasted rajgira can be had mixed with fruits, porridge and even ladoos.
4. sama ke chawal ka atta (barnyard millet flour) – can be used to make vrat ke uttapam, dosa, pooris.
5. vrat ke chawal (barnyard millet) – you can make pulao,kheer, dalia, idli, dosa, upma or just plain steamed .
6. arrowroot flour or paniphal flour – used as a thickener and binding agent

spices & herbs allowed

1. cumin or cumin powder ( jeera or jeera powder )- you can add them to your curry or veggie dishes or make jeera aloo.
2. black pepper powder, chaat masala, red chili powder and dry mango powder (amchur powder)
3. *black salt (kala namak) – some folks include and some don't
4. rock salt (sendha namak)
5. green cardamom (chhoti illaichi), cloves (laung), black peppercorns (saboot kali mirch), cinnamon (dalchini)
6. dry pomegranate seeds (anardana) – you can make chutney or raita or use it as a souring agent.
7. ginger – both fresh as well as dry, including dry ginger powder
8. *coriander and mint leaves – some folks include and some don't
9. lemons

spices for for navratari fast or vrat

vegetables allowed

1. potatoes – make vrat ke aloo, dahi aloo, jeera aloo. halwa or add them to raita.
2. petha or pumpkin – you can make kaddu ki sabzi, pakoras or halwa.
3. shakarkandi or sweet potato – you can make shakarkandi halwa, tikki or chaat.
4. arbi or colocasia – you can make many dishes from arbi like sukhi arbi, dahi arbi, arbi tikki, arbi cutlet.
5. suran or jimkand or yam (regular yam as well as purple yam) – you can make suran chips. suran ki sabzi.
6. raw banana – you can make sabzi, banana fries and banana chips.
7. raw or semi ripe papaya – you can make papaya halwa and salad from raw papaya.
8. tomatoes – tomatoes are added to curries or sabzis. tomato sauce and chutney is also made.
* some folks also use spinach (palak), bottle gourd (lauki) and carrots (gajar)

vegetables for navratari fast or vrat

other food or ingredients allowed:

1. sabudana or tapioca pearls – sabudana is favorite during fasting. you can make sabudana khichdi, vada, thalipeeth, pakoras, ladoos and kheer.
2. makhana or phool makhana – you can make makhana kheerroasted makhana, rotis or a simple makhana sabzi.
3. all dry fruits – you can make dry fruits milkshake.
4. all fruits – make fruit chaat, fruit salads, fruit raita or fruit juices or have them raw.
5. all milk products like paneer, curd, white butter, cream, ghee, khoya, malai, condensed milk. but some people make paneer at home and don't use the paneer brought from market.
6. sugar, honey, gur or jaggery
7. tamarind (imli)
8. coconut
9. melon seeds (magaz)
10. peanuts
11. groundnut oil

foods to be avoided for navratri fast or vrat:

1. onion and garlic are strictly avoided. if you find any recipe in a food blog which has onion and garlic then skip adding them. so most vrat recipes make use of curd and ginger.
2. no lentils and legumes
3. common salt is not used and instead rock salt or sendha namak also called as upvaas ka namak is used.

flours and grains not allowed:
1. rice and rice flour
2. wheat flour or atta
3. maida (all purpose flour)
4. sooji (rava or semolina)
5. besan (chickpea flour or gram flour)

note: if you want to make roti or paratha for fasting then use above mention singhare ka atta, kuttu ka atta and rajgira ka atta. for making rice based dishes, kindly use sama ke chawal.




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