Yearly Archives: 2007
Cardomom-Lime Sweet Rolls
| December 31, 2007 | Posted by LK under Uncategorized |
These rolls were delicious and not difficult to make at all. The cardomom is really unexpected and I like the sweet-sour taste they have. I’ll definately make them again and might play around with different fillings. They take a while because of the rising time, but the actual hand-on prep doesn’t take much at all. They don’t make a huge mess either, which is rare for baking. LINK TO RECIPE
Chicken Enchiladas
| December 11, 2007 | Posted by LK under Chicken and Poultry, Mexican and Southwestern |
I was cleaning out the cabinets the other day and found a can of enchilada sauce that I bought a while ago but never used. I had never made enchiladas before, so I looked for recipes and was surprised at how different they all were! This was kind of a mish-mash of a bunch of different recipes that I found. They were delicious! I got 5 enchiladas from the recipe- 2 with a small side of refried beans was plenty for me.
1 can enchilada sauce
1 small onion, minced
2 boneless, skinless, chicken thighs
.5 cup chicken broth
oregano
2 cloves garlic, minced
1/4 c. fat free sour cream
3/4 cup jack cheese, shredded
5 tortillas, warmed (I used Manny’s brand, which were very good.)
Preheat oven to 350.
Combine onion, chicken, broth, oregano, and garlic in a saucepan. Bring to a boil. Cook about 10 minutes (until chicken is cooked through). The broth will boil off- just keep an eye on it.
Remove chicken and onion from pan and place on a cutting board. Let cool or a few minutes.
Shred the chicken with 2 forks. In a small bowl, combine chicken, onion, sour cream, and a little enchilada sauce.
Pour about half the remaining sauce into the bottom of a baking pan. Spoon a little filling into each tortilla and place (seam side down) in pan. Top with remaining sauce. Sprinkle cheese over it all.
Bake about 15 minutes.
Pear and Raspberry Brie Puffs
| December 10, 2007 | Posted by LK under Uncategorized |
I’ll warn you- these are a pain in the ass to make. The bite size is fun though, and eliminated any urge to put the brie on top of bread. I did base this off an old recipe of mine (also a staple at my holiday get-togethers), so if you want something a bit easier just leave the brie whole, top it with the fruit and wrap the whole thing in brie. Cooking time will be abut the same.
1 pat butter
3 pears, diced finely
1/2 pint raspberries
1/4 c. brown sugar
1 wheel brie, chilled
1 pkg phyllo dough
spray oil
Melt the butter in a pan. Add the pears and sugar and cook until soft. Stir in the berries and remove from heat.
As best as you can, cut the brie into about 1″ cubes (this will be easiest if it’s chilled).
Working quickly so the dough doesn’t dry out, layer 3 sheets of phyllo (spray each sheet with oil). Cut them into 3 long strips.
Put one cheese cube and a little of the fruit mixture on the bottom left of each strip. Fold it up into a triangle, flag-style. Repeat until you run out of filling. I got a little over 30 puffs.
Place on a greased baking sheet (don’t let them tough each other or they’ll stick together). Bake at 350 for 20 minutes.
Cumin Lamb Chops with Orange-Curry Couscous
| December 5, 2007 | Posted by LK under Beef, Lamb, and Pork, Quick Weeknight Meals, Sides |
The spices go perfectly with the lamb. Don’t be afraid to use all of the mixture- it looks like a lot, but the lamb holds up well to it. The couscous was great. i didn’t have orange juice on hand, so I just used some thre some frozen concentrate and water into the pot. I bet the couscous would be great served cold the next day.
1 t. cumin
1/2 t. corriander
dash salt
2 t. honey
4 lamb chops
1/2 onion, chopped
handful dried cranberries
1/2 c. water
1 c. orange juice
1 t. curry powder
1 c. Isreali couscous
cilanto to taste
preheat broiler.
In a small bowl, combine cumin, corriander, and salt.
Spread each lamb chop with honey and coat with spice mixture.
Set aside.
Heat a saucepan over medium heat. Add onion and cook until soft.
Add next 4 ingredients (through curry) and bring to a boil.
Remove from heat and add couscous. Cover.
Put the lamb under the broiler. I broiled them for about 5 minutes on each side for a medium level of doneness.
Just before serving, add cilantro to couscous and fluff with a fork.
Beef, Bean, and Chorizo Chili and Pecan-Bourbin Tart
| November 26, 2007 | Posted by LK under Cake and Pastry, Mexican and Southwestern |
These were both right out of Cooking Light, so I’ll just link to them. They were both delicious. The chili has a very hearty smoky-spicy flavor that was nice. Not at all like the chili I usually make, but equally as good. I like the use of stew meat as opposed to ground. Serving sizes were pretty good.
That recipe is here
The Pecan Bourbin Tart is every bit as good as it looks and sounds. Easy to make too! Make sure you use halved pecans- the texture wasn’t right with chopped. Don’t be put off by the small servings. The essert is rich and a little goes a long way. Two pieces will make you sick (believe me, I tried). This would be great with a small scoop of vanilla ice cream or some creme fraiche.
That recipe can be found here
Maple Laced Squash Biqsue
| November 26, 2007 | Posted by LK under Fall, Sandwiches, Sides, Soups and Stews, Winter |
I wanted soup (what else is new?) and has no plans for some squash that I had gotten from the farmers market, so I made this. I had recently had a pumpkin bisque with maple at a local cafe that was delicious, so that was my inspiration. This soup was very thick- you might want to add more broth if you like a thinner soup
As always, it makes a lot. We had it the first night with grilled Gouda and cappicole
on sourdough. The sweet and spicy combination was perfect. The second
night, we had it with turkey, stuffing, and cranberry sauce on grilled
cranberry wheat bread. It made for a very “Fall” meal with a completely
different feel to it.
1 butternut squash
2 acorn squash
1 T oil
1 Box Low-sodium chicken broth
2 T maple syrup
2/3 c. apple cider
1 t. curry powder
dash salt
dash red pepper
2/3 c. fat free half and half
Preheat oven to 400.
Cut squash in half and discard seeds. Put in a roasting pan and drizzle with oil. Bake about 45 minutes, until flesh is soft.
Scoop flesh into a stock pot. Add broth, cider, syrup, and spices. Bring to a low boil.
Blend, either with an immersion blender or in small batches in a blender.
Return to saucepan. Add half and half, and heat through.
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