I don't really like sour cream, as a condiment at least. For example, whenever I go to Taco Bell and get my beloved Nachos Bell Grande, I always order them with no sour cream and no tomatoes. But I have found a few recipes lately that use sour cream, either in baking or just as an ingredient. Recently I had "funeral potatoes" at my friend's house, and that had sour cream in it. They were good. And a couple of months ago I made Sour Cream Spice Cake which, obviously, also contained it. So when I saw this recipe I decided to try it. This is from Simple & Delicious, Jan/Feb 2010. It's from a section called "Lightened-Up Favorites." I have my doubts if this recipe really qualifies for that, but since you skin the chicken first, maybe they're right...
Sour Cream Chicken
1 cup (8 oz) reduced fat sour cream (oh, I see now)
2 tbsp minced cloves
2 tbsp lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp worcestershire sauce
1 garlic clove, minced
1 1/4 cups seasoned bread crumbs
1 broiler/fryer chicken (2-3 lbs), cut up and skin removed
2 tbsp reduced-fat butter (?), melted
In a shallow bowl, combine the first seven ingredients. Place bread crumbs in a second shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs. Arrange chicken on rack (I didn't do this) on foil lined 15x10x1 inch baking pan. Bake, uncovered, @ 350 for 30 minutes. Drizzle with melted butter; bake 15-20 minutes longer or until juices run clear. 4 servings.
I think that no matter how you look at this, it still has a bunch of fat. The recipe includes nutrition information, but I will not, because I love you guys. Fried chicken is never healthy anyway, right? They do claim that this method saves 15 g of fat per serving, but who knows what the original way was? Anyway...all that being said it was pretty good. The kids, by looking at it, did not expect to like it, but Emma did after all. Nathan didn't really like it, because of the stuff on it, he said. Sam ate his. Steve said it was really good. I thought it was okay, but I could taste the tang of the sour cream which I didn't love. Steve said he couldn't tell. One of the benefits of not cooking =0)
Wednesday, December 30, 2009
Saturday, December 26, 2009
Party Cheese Bread
I made this on Christmas Eve Eve. It was on Wednesday, and usually we have church, but since it is Christmas week and we were having Christmas Eve services at church on Thursday, they decided to cancel church on Wednesday. So our friends Corey & Steph invited us over for game night and for a crock pot supper. This was the perfect setting for this bread, and it was a big hit. It smelled FABULOUS while it was cooking and tasted quite good too. It's from the Jan/Feb 2010 Simple & Delicious. Love this magazine.
Party Cheese Bread
1/2 cup butter, melted
2 tbsp lemon juice
2 tbsp dijon mustard
1 1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 lb)
1 lb Monterey Jack cheese, cut into thin slices (I only ended up using about 1/2 lb)
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 inch slices to within 1/2 inch of bottom of loaf. Repeat cuts in opposite direction (kind of like if you were making a blooming onion). Arrange cheese slices in cuts. Drizzle butter mixture over bread. Wrap in foil; place on baking sheet & bake @ 350 for 15 minutes. Uncover and bake 10 minutes longer or until cheese is melted. 8 servings.
So, turns out I didn't have dijon mustard. So I used regular mustard, but only 1 tbsp. It was still really good. So this would be a really good appetizer to make for something. Definitely a keeper. My husband was eating it by the hunk after a few games. Renee had seconds too, but she ate hers in a lady-like fashion, in reasonably sized bites. That's how I can tell if people really like it or not. If they have an "I'll try it" size and then go back for more, or if they don't. So it's a good one!
Party Cheese Bread
1/2 cup butter, melted
2 tbsp lemon juice
2 tbsp dijon mustard
1 1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 lb)
1 lb Monterey Jack cheese, cut into thin slices (I only ended up using about 1/2 lb)
In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 inch slices to within 1/2 inch of bottom of loaf. Repeat cuts in opposite direction (kind of like if you were making a blooming onion). Arrange cheese slices in cuts. Drizzle butter mixture over bread. Wrap in foil; place on baking sheet & bake @ 350 for 15 minutes. Uncover and bake 10 minutes longer or until cheese is melted. 8 servings.
So, turns out I didn't have dijon mustard. So I used regular mustard, but only 1 tbsp. It was still really good. So this would be a really good appetizer to make for something. Definitely a keeper. My husband was eating it by the hunk after a few games. Renee had seconds too, but she ate hers in a lady-like fashion, in reasonably sized bites. That's how I can tell if people really like it or not. If they have an "I'll try it" size and then go back for more, or if they don't. So it's a good one!
Tuesday, December 22, 2009
Melt-in-your-Mouth Chuck Roast
Don't take that literally. Meat that melted in your mouth would be so so so gross. Like a bite of beef, and then it melts like chocolate. Ew. Makes me gag a little to think about that. But I think you get the idea here. It's supposed to be so tender that you barely have to chew it. A good meal for your grandparents, perhaps. It would have been good for my grandpa, who had no teeth. He still ate everything except nuts though. So this is also from the latest Simple & Delicious.
Melt-in-your-Mouth Chuck Roast
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2-3 lbs)
1 can (14.5 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp brown sugar
2 tbsp worcestershire sauce
4 1/2 tsp prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper (this seems like a LOT of pepper)
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water
Place the onion, green pepper, and celery in a 5-qt slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, worcestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low 5-6 hours or until meat is tender (try seeing if it turns to liquid when in your mouth hee hee). Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. 6 servings.
So this was tender, but thankfully did not disintegrate on contact. It was a bit too spicy for me. So I think it was too much pepper, or else I shouldn't have added the crushed red pepper flakes. You couldn't actually tell by the meat that it was spicy, in fact Nathan and Emma ate all their meat with no problems. But the gravy was the spicy part. Steve didn't have any trouble, but Sam and I thought it was too much. Unfortunately, I still have a bunch of it left over (meat and gravy) that we'll be having for lunch tomorrow. Oh well. Pretty good, though. Just needed less pepper.
Melt-in-your-Mouth Chuck Roast
1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2-3 lbs)
1 can (14.5 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp brown sugar
2 tbsp worcestershire sauce
4 1/2 tsp prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper (this seems like a LOT of pepper)
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water
Place the onion, green pepper, and celery in a 5-qt slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, worcestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low 5-6 hours or until meat is tender (try seeing if it turns to liquid when in your mouth hee hee). Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. 6 servings.
So this was tender, but thankfully did not disintegrate on contact. It was a bit too spicy for me. So I think it was too much pepper, or else I shouldn't have added the crushed red pepper flakes. You couldn't actually tell by the meat that it was spicy, in fact Nathan and Emma ate all their meat with no problems. But the gravy was the spicy part. Steve didn't have any trouble, but Sam and I thought it was too much. Unfortunately, I still have a bunch of it left over (meat and gravy) that we'll be having for lunch tomorrow. Oh well. Pretty good, though. Just needed less pepper.
Turkey Cutlets with Pan Gravy and Crunchy Mashed Potatoes
This is the first recipe from the latest issue of Simple & Delicious Jan/Feb 2009. Why do magazines come out a month early anyway? In a way I am sad because getting this one means that I won't get another one until the end of February, when I will get March's. Anyway this recipe had a vegetable as part of it's menu, which I did not make because I do not like broccoli. We just had this with corn. This recipe is in case you didn't have your fill of turkey last month. Ha ha.
Turkey Cutlets with Pan Gravy
1 tsp poultry seasoning
1/2 ts seasoned salt
1/4 tsp pepper, divided
1 pkg (17.6 oz) turkey breast cutlets
2 tbsp canola oil
2 tbsp butter
1/4 cup flour
2 cups chicken broth
Combine poultry seasoning, seasoned salt and 1/8 tsp pepper. Sprinkle over turkey. In a large skillet, cook cutlets in batches in oil for 2-3 minutes on each side or until turkey juices run clear. Remove meat to a serving platter and keep warm. In same skillet, melt butter (I still had so much oil in the skillet that I didn't add the extra butter, but you might have to) and stir in flour until smooth. Gradually stir in chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; season with remaining pepper. Serve with turkey. 4 servings.
Crunchy Mashed Potatoes
3 cups chicken broth
1 cup milk
1 garlic clove, minced
1/4 tsp pepper
3 cups mashed potato flakes
1/4 cup sour cream (forgot to buy this so I left it out)
1 1/2 cups cheddar french-fried onions (I used regular rather than cheddar)
1/4 grated parmesan cheese
In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic, and pepper. Whisk in potato flakes and sour cream until smooth. Spoon potato mixture into a greased 9-inch square baking pan. Sprinkle with onions and cheese. Broil 4-6 inches from heat for 20-30 seconds (not minutes, that would be so bad) or until golden brown. 5 servings
Any of my long-time readers (mom, Jess, and Terri) know that I can barely resist recipes with french fried onions, except green bean casserole which I don't like because of the mushroom soup. Almost without fail, when I see a recipe with them, I make it because I like them VERY much. You can eat them right out of the can. Also if you have leftovers (and if you buy the big can, you always have leftovers) you can put them on the baking tray of your toaster oven and toast them a bit and they are so good with ketchup. That's a free tip for today. So of course I made this recipe for the potatoes. These were both pretty good.
Turkey Cutlets with Pan Gravy
1 tsp poultry seasoning
1/2 ts seasoned salt
1/4 tsp pepper, divided
1 pkg (17.6 oz) turkey breast cutlets
2 tbsp canola oil
2 tbsp butter
1/4 cup flour
2 cups chicken broth
Combine poultry seasoning, seasoned salt and 1/8 tsp pepper. Sprinkle over turkey. In a large skillet, cook cutlets in batches in oil for 2-3 minutes on each side or until turkey juices run clear. Remove meat to a serving platter and keep warm. In same skillet, melt butter (I still had so much oil in the skillet that I didn't add the extra butter, but you might have to) and stir in flour until smooth. Gradually stir in chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; season with remaining pepper. Serve with turkey. 4 servings.
Crunchy Mashed Potatoes
3 cups chicken broth
1 cup milk
1 garlic clove, minced
1/4 tsp pepper
3 cups mashed potato flakes
1/4 cup sour cream (forgot to buy this so I left it out)
1 1/2 cups cheddar french-fried onions (I used regular rather than cheddar)
1/4 grated parmesan cheese
In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic, and pepper. Whisk in potato flakes and sour cream until smooth. Spoon potato mixture into a greased 9-inch square baking pan. Sprinkle with onions and cheese. Broil 4-6 inches from heat for 20-30 seconds (not minutes, that would be so bad) or until golden brown. 5 servings
Any of my long-time readers (mom, Jess, and Terri) know that I can barely resist recipes with french fried onions, except green bean casserole which I don't like because of the mushroom soup. Almost without fail, when I see a recipe with them, I make it because I like them VERY much. You can eat them right out of the can. Also if you have leftovers (and if you buy the big can, you always have leftovers) you can put them on the baking tray of your toaster oven and toast them a bit and they are so good with ketchup. That's a free tip for today. So of course I made this recipe for the potatoes. These were both pretty good.
Saturday, December 19, 2009
Tuscan Chicken and White Bean Stew
This is the last recipe using the chicken from the master recipe I posted. This was my least favorite of the 3, probably because of the cloying nature of the garlic. But Steve and Sam seemed to like it well enough.
Tuscan Chicken and White Bean Stew
1/2 cup roasted garlic puree from master recipe
4 cans (15 oz each) great northern beans, rinsed and drained
2 cans chicken broth
1/4 lb pancetta (?) or bacon, diced
1 cup thinly sliced baby carrots
2 large shallots, minced
1/2 cup white wine or water (guess which one I used?)
2 tsp rosemary
4 cups roast chicken meat from master recipe
1/2 tsp salt
1/2 tsp pepper
In blender, puree 2 cups of the beans and 1 cup of the chicken broth with the garlic puree; set aside. In 5-quart pot over medium heat, cook pancetta or bacon 4 minutes until browned, stirring often. Add carrots and shallots; cook 2 minutes longer, stirring. Add wine and rosemary; bring to a boil and simmer, uncovered, 3 minutes. Stir in pureed bean mixture, remaining broth, remaining whole beans, and chicken. Increase heat to medium-high. Bring mixture to a boil; simmer, uncovered, 5 minutes. Stir in salt and pepper. 6-8 servings
After I pureed the stuff in the blender, all I could smell was the garlic. The Tupperware I had been storing the garlic puree in still smells like garlic. All I could taste when I ate the soup was garlic. Steve said he didn't have that same feeling. Must be one of the hazards of being the family cook. He ate all the leftovers too because the thought of eating more garlic again was not at all appetizing. This might be good without the garlic puree, or substituting minced cloves or something, I'm not sure. I know I won't make it again this way, at least. But if you are worried about vampires, by all means make the puree and this soup recipe. It will be good protection.
Tuscan Chicken and White Bean Stew
1/2 cup roasted garlic puree from master recipe
4 cans (15 oz each) great northern beans, rinsed and drained
2 cans chicken broth
1/4 lb pancetta (?) or bacon, diced
1 cup thinly sliced baby carrots
2 large shallots, minced
1/2 cup white wine or water (guess which one I used?)
2 tsp rosemary
4 cups roast chicken meat from master recipe
1/2 tsp salt
1/2 tsp pepper
In blender, puree 2 cups of the beans and 1 cup of the chicken broth with the garlic puree; set aside. In 5-quart pot over medium heat, cook pancetta or bacon 4 minutes until browned, stirring often. Add carrots and shallots; cook 2 minutes longer, stirring. Add wine and rosemary; bring to a boil and simmer, uncovered, 3 minutes. Stir in pureed bean mixture, remaining broth, remaining whole beans, and chicken. Increase heat to medium-high. Bring mixture to a boil; simmer, uncovered, 5 minutes. Stir in salt and pepper. 6-8 servings
After I pureed the stuff in the blender, all I could smell was the garlic. The Tupperware I had been storing the garlic puree in still smells like garlic. All I could taste when I ate the soup was garlic. Steve said he didn't have that same feeling. Must be one of the hazards of being the family cook. He ate all the leftovers too because the thought of eating more garlic again was not at all appetizing. This might be good without the garlic puree, or substituting minced cloves or something, I'm not sure. I know I won't make it again this way, at least. But if you are worried about vampires, by all means make the puree and this soup recipe. It will be good protection.
Chicken Enchiladas
I'm so Mexican. Oh yeah. This is the third time this year I have made enchiladas. The other 2 were beef. These were a nice change from our usual. This is the second recipe from the master chicken recipe I posted earlier.
Chicken Enchiladas
1 can (15 oz) black beans, rinsed and drained
3 cups roast chicken meat from master recipe
2 tbsp chopped cilantro
2 cups shredded jalapeno jack or monterey jack cheese
10 oz jar salsa
8 10-inch flour tortillas
2 tbsp olive oil
In mixing bowl, combine beans, chicken, cilantro, 1/2 of the cheese, and 1/2 of the salsa. For each enchilada: rub 1 side of tortilla with oil (I used my pampered chef pastry brush); flip over and fill with 1/2 cup of chicken mixture. Roll up; place seam side down in 13x9 pan. Sprinkle with remaining cheese over all enchiladas. Again at this point you could freeze the whole pan of enchiladas, or freeze them individually for lunches and such. To proceed with the recipe, preheat oven to 350. Cover loosely with foil; bake 20 minutes. Remove foil and bake 15 minutes more or until heated through. Spoon remaining salsa over top of enchiladas.
So this was good. Of course Nathan didn't eat it, but the rest of us did. The black beans were a nice change, and didn't really change the taste as much as I expected it to. Another keeper. Ole!
Chicken Enchiladas
1 can (15 oz) black beans, rinsed and drained
3 cups roast chicken meat from master recipe
2 tbsp chopped cilantro
2 cups shredded jalapeno jack or monterey jack cheese
10 oz jar salsa
8 10-inch flour tortillas
2 tbsp olive oil
In mixing bowl, combine beans, chicken, cilantro, 1/2 of the cheese, and 1/2 of the salsa. For each enchilada: rub 1 side of tortilla with oil (I used my pampered chef pastry brush); flip over and fill with 1/2 cup of chicken mixture. Roll up; place seam side down in 13x9 pan. Sprinkle with remaining cheese over all enchiladas. Again at this point you could freeze the whole pan of enchiladas, or freeze them individually for lunches and such. To proceed with the recipe, preheat oven to 350. Cover loosely with foil; bake 20 minutes. Remove foil and bake 15 minutes more or until heated through. Spoon remaining salsa over top of enchiladas.
So this was good. Of course Nathan didn't eat it, but the rest of us did. The black beans were a nice change, and didn't really change the taste as much as I expected it to. Another keeper. Ole!
Old-Fashioned Chicken Pot Pie
This is the first recipe from the master recipe of roasted chicken I posted previously. I made two of these, since one of the recipes in this master recipe was chicken divan, which has a ton of broccoli in it. So since I skipped that recipe, I had enough chicken to double this recipe. I made one pot pie for a friend at work that had her appendix removed. Then someone else at work told me that it gave her food poisoning, which made me feel very bad. Turned out they made that up (they thought they were being funny. Well, hardy har har). But nobody else (my family or hers) got sick from the meal so...
Old-Fashioned Chicken Pot Pie
3 tbsp butter
3 large shallots, minced (I used green onions because I happened to have some left from another recipe)
3 tbsp flour
1 tsp sage
1/2 tsp thyme
1 tsp salt
1/2 tsp pepper
1 cup chicken broth
1 cup milk
1 1/2 cups baby carrots, halved length-wise
3 cups roast chicken from master recipe
1 pkg (10 oz) mushrooms, quartered (I left these slimy things out)
1 cup frozen peas
Melt butter in large deep skillet over med-low heat. Add shallots; cook 4 minutes. Stir in flour, sage, thyme, salt, and pepper. Increase heat; add chicken broth and milk. Bring to a boil, stirring to break up any lumps of flour. Add carrots; cook 5 minutes. Add chicken, mushrooms, and peas; cook 5 minutes. Pour into prepared pan ( a greased 2 qt casserole). At this point you can cover and freeze the filling. Or, to finish it now, preheat oven to 350. Prepare 1 pkg (7.5 oz) corn bread mix according to pkg directions (or make it from scratch for the corn bread size being an 8x8 pan; that's what I did). Let batter stand 5 minutes; pour over top of casserole. Bake, uncovered, 50 minutes, or until top is golden brown and filling is bubbly. 6-8 servings.
So besides causing my friend multiple trips to the doctor and ED, this was a pretty yummy recipe. Ha ha. She says it wasn't my cooking, it was the antibiotics. Phew. I was really second-guessing myself for awhile. Anyway her husband said it was good. My family liked it too. So it's a keeper. Obviously you could make this with any chicken, you wouldn't have to start with the master recipe.
Old-Fashioned Chicken Pot Pie
3 tbsp butter
3 large shallots, minced (I used green onions because I happened to have some left from another recipe)
3 tbsp flour
1 tsp sage
1/2 tsp thyme
1 tsp salt
1/2 tsp pepper
1 cup chicken broth
1 cup milk
1 1/2 cups baby carrots, halved length-wise
3 cups roast chicken from master recipe
1 pkg (10 oz) mushrooms, quartered (I left these slimy things out)
1 cup frozen peas
Melt butter in large deep skillet over med-low heat. Add shallots; cook 4 minutes. Stir in flour, sage, thyme, salt, and pepper. Increase heat; add chicken broth and milk. Bring to a boil, stirring to break up any lumps of flour. Add carrots; cook 5 minutes. Add chicken, mushrooms, and peas; cook 5 minutes. Pour into prepared pan ( a greased 2 qt casserole). At this point you can cover and freeze the filling. Or, to finish it now, preheat oven to 350. Prepare 1 pkg (7.5 oz) corn bread mix according to pkg directions (or make it from scratch for the corn bread size being an 8x8 pan; that's what I did). Let batter stand 5 minutes; pour over top of casserole. Bake, uncovered, 50 minutes, or until top is golden brown and filling is bubbly. 6-8 servings.
So besides causing my friend multiple trips to the doctor and ED, this was a pretty yummy recipe. Ha ha. She says it wasn't my cooking, it was the antibiotics. Phew. I was really second-guessing myself for awhile. Anyway her husband said it was good. My family liked it too. So it's a keeper. Obviously you could make this with any chicken, you wouldn't have to start with the master recipe.
Chicken Stock
Those of you who are my friends on facebook know that my first foray into homemade chicken stock didn't appear to go very well. However my friend Nina, who is very "in the know" about these things, told me I did it exactly right. However she told me this after I had thrown away the stock. I am definitely doing this again, though. In fact I have already restarted the stock bag. I will put the technique down here.
Okay so have a bag (I have a Tupperware canister) that you keep in your freezer. Whenever you trim or peel vegetables, put the trimmings and peels into that container (except not "cruciferous vegetables" like broccoli and cauliflower. You will have to google it to find out what other vegetables you shouldn't use. It is not a danger for me since our household fears most vegetables). When your bag or container is full, buy a cheap package of chicken necks and backs (sounds gross and I don't even know if they sell them like that, this is just what it said in the cookbook I got it from, which I don't remember the name of and have since returned to my mom). I used the chicken carcasses from the master recipe I posted previously, so that would work too. Put the vegetables and chicken in a big stock pot with 2 gallons of water. Add:
10 peppercorns (yes I counted them)
5-6 red pepper flakes (I counted them too)
any lame looking veggies from your fridge
1-2 tbsp of herbs (I didn't do this because I don't like ambiguity. I want to be told what herbs, or I won't add them...)
1 tbsp kosher salt
Bring to a rolling boil, then turn down to a low simmer and cook, uncovered, until it has boiled down a lot. Nina says the timing isn't critical here. Also she says the flavorings that I mention aren't that important, because if it's too flavorful, you won't be able to make it suit whatever recipe you are using. So then when it looks good, and it will be several hours of simmering, strain it through a fine strainer into a bowl and refrigerate, covered, until fat solidifies on top. Remove and discard fat (turns out if you are using a cooked chicken carcass there won't be much fat). Transfer stock to plastic containers (approx pint sized, or 1 cup sized) and freeze for up to 6 months.
So a lot of recipes call for chicken stock or chicken broth, and the kind in a can has all sorts of additives. Not that I am too overly conscious of those things, but if my own stock can be made from parts of veggies I would throw away and parts of chickens I would throw away, it seems worth a shot. So I will try this again, and I will not throw out anything ever again until I have talked to Nina.
Update (June 2013): this is what I'm doing today, and after several years of doing this, I have learned that I would rather just make veggie broth. Then there is no fat to skim, you can just let it cool somewhat and divide it into your containers to freeze. Much easier and faster than waiting til the next day, and then I just use it in any recipe that calls for chicken or beef broth, because it's just veggie broth. One of my favorite discoveries, because I make it for free!
Okay so have a bag (I have a Tupperware canister) that you keep in your freezer. Whenever you trim or peel vegetables, put the trimmings and peels into that container (except not "cruciferous vegetables" like broccoli and cauliflower. You will have to google it to find out what other vegetables you shouldn't use. It is not a danger for me since our household fears most vegetables). When your bag or container is full, buy a cheap package of chicken necks and backs (sounds gross and I don't even know if they sell them like that, this is just what it said in the cookbook I got it from, which I don't remember the name of and have since returned to my mom). I used the chicken carcasses from the master recipe I posted previously, so that would work too. Put the vegetables and chicken in a big stock pot with 2 gallons of water. Add:
10 peppercorns (yes I counted them)
5-6 red pepper flakes (I counted them too)
any lame looking veggies from your fridge
1-2 tbsp of herbs (I didn't do this because I don't like ambiguity. I want to be told what herbs, or I won't add them...)
1 tbsp kosher salt
Bring to a rolling boil, then turn down to a low simmer and cook, uncovered, until it has boiled down a lot. Nina says the timing isn't critical here. Also she says the flavorings that I mention aren't that important, because if it's too flavorful, you won't be able to make it suit whatever recipe you are using. So then when it looks good, and it will be several hours of simmering, strain it through a fine strainer into a bowl and refrigerate, covered, until fat solidifies on top. Remove and discard fat (turns out if you are using a cooked chicken carcass there won't be much fat). Transfer stock to plastic containers (approx pint sized, or 1 cup sized) and freeze for up to 6 months.
So a lot of recipes call for chicken stock or chicken broth, and the kind in a can has all sorts of additives. Not that I am too overly conscious of those things, but if my own stock can be made from parts of veggies I would throw away and parts of chickens I would throw away, it seems worth a shot. So I will try this again, and I will not throw out anything ever again until I have talked to Nina.
Update (June 2013): this is what I'm doing today, and after several years of doing this, I have learned that I would rather just make veggie broth. Then there is no fat to skim, you can just let it cool somewhat and divide it into your containers to freeze. Much easier and faster than waiting til the next day, and then I just use it in any recipe that calls for chicken or beef broth, because it's just veggie broth. One of my favorite discoveries, because I make it for free!
Master Recipe: Roast Chicken and Garlic Puree
So the last 2 weeks I did another Master Recipe like I had done a few weeks ago. This time it was with chicken. 2 big chickens. I thought we would get sick of chicken but the recipes were varied enough that we didn't. Pretty good ones, too. This is from the Working Mother Cookbook. Like before, I will post the master recipe first, then the meals you make from the chicken.
Master Recipe: Roast Chicken and Garlic Puree
2 whole chickens (about 6 lb each)
2 tsp salt
1 tsp pepper
8 large heads garlic
1 tbsp olive oil
Preheat oven to 450. Rinse chickens; pat dry. Trim off excess fat at tail and neck ends (much easier said than done--those chickens didn't want to give up any fat). Season cavity and outside of chicken with salt and pepper; place breast side down on racks in 2 roasting pans or 1 extra-large roasting pan (I managed to squeeze mine into one turkey-sized roasting pan. They were a bit crowded but didn't complain at all). Rub garlic heads with oil and place in pan alongside chickens. Roast chickens and garlic 1 hour and 10 minutes, until juices run clear when thigh is pierced with a fork (mine took almost 2 hours, and I judged doneness by a meat thermometer, not by the ambiguous "juices clear" method). Remove from oven and let cool. When cool enough to handle, separate garlic into cloves; squeeze pulp out of each clove into a small bowl. Mash with fork. Remove meat from chickens and shred; discard skin and bones (or try to make your own stock from it--more on that later). You should have 1 cup of garlic puree and 13 cups of chicken meat.
Obviously the chicken is fairly straightforward and even I can't find much to comment on about that. As for the garlic puree, I am never making my own again. It took very long to squeeze the pulp out of the roasted garlic, and my kitchen smelled of garlic for longer than I was comfortable with. Garlic in a jar, or garlic via my garlic press, or even artificial garlic spread from a store, is much more preferable to me than doing that ever again.
Master Recipe: Roast Chicken and Garlic Puree
2 whole chickens (about 6 lb each)
2 tsp salt
1 tsp pepper
8 large heads garlic
1 tbsp olive oil
Preheat oven to 450. Rinse chickens; pat dry. Trim off excess fat at tail and neck ends (much easier said than done--those chickens didn't want to give up any fat). Season cavity and outside of chicken with salt and pepper; place breast side down on racks in 2 roasting pans or 1 extra-large roasting pan (I managed to squeeze mine into one turkey-sized roasting pan. They were a bit crowded but didn't complain at all). Rub garlic heads with oil and place in pan alongside chickens. Roast chickens and garlic 1 hour and 10 minutes, until juices run clear when thigh is pierced with a fork (mine took almost 2 hours, and I judged doneness by a meat thermometer, not by the ambiguous "juices clear" method). Remove from oven and let cool. When cool enough to handle, separate garlic into cloves; squeeze pulp out of each clove into a small bowl. Mash with fork. Remove meat from chickens and shred; discard skin and bones (or try to make your own stock from it--more on that later). You should have 1 cup of garlic puree and 13 cups of chicken meat.
Obviously the chicken is fairly straightforward and even I can't find much to comment on about that. As for the garlic puree, I am never making my own again. It took very long to squeeze the pulp out of the roasted garlic, and my kitchen smelled of garlic for longer than I was comfortable with. Garlic in a jar, or garlic via my garlic press, or even artificial garlic spread from a store, is much more preferable to me than doing that ever again.
Thursday, December 3, 2009
Butterscotch Brownies
This was a recipe I've had marked for a while in the Betty Crocker cookbook I've been going through. I am all done the "entrees" in this cookbook but I have a bunch more desserts marked. This is unfortunate in that I am trying to not eat this stuff. But, I love to bake. Such a conundrum.
Butterscotch Brownies
1/4 cup shortening
1 cup brown sugar
1 tsp vanilla
1 egg
3/4 cup flour
1/2 chopped nuts (I left these out)
1 tsp baking powder
1/2 tsp salt
Heat oven to 350. Grease bottom and sides of 8x8 square pan with shortening (or use cooking spray). Melt shortening in saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, and egg. Stir in remaining ingredients. Spread in pan. Bake 25 minutes. Cool slightly in pan on wire rack. Cut into 2 inch squares while warm.
I made these on Tuesday. They are gone already. Steve really liked them, plus, it was only an 8x8 pan, which takes no time at all to go through in a family of 5. And, Nathan didn't even get one. I will definitely make these again. How would they be with butter instead of shortening? I plan to find out. Also this recipe claims to yield 16 brownies. That is an out and out falsehood. I cut them into 9. 16 brownies from an 8x8 pan? I can just imagine the mutiny if I handed my child a brownie that size and said "here's your dessert." Cha. Right. But they were very very tasty. A keeper for sure.
Butterscotch Brownies
1/4 cup shortening
1 cup brown sugar
1 tsp vanilla
1 egg
3/4 cup flour
1/2 chopped nuts (I left these out)
1 tsp baking powder
1/2 tsp salt
Heat oven to 350. Grease bottom and sides of 8x8 square pan with shortening (or use cooking spray). Melt shortening in saucepan over low heat; remove from heat. Stir in brown sugar, vanilla, and egg. Stir in remaining ingredients. Spread in pan. Bake 25 minutes. Cool slightly in pan on wire rack. Cut into 2 inch squares while warm.
I made these on Tuesday. They are gone already. Steve really liked them, plus, it was only an 8x8 pan, which takes no time at all to go through in a family of 5. And, Nathan didn't even get one. I will definitely make these again. How would they be with butter instead of shortening? I plan to find out. Also this recipe claims to yield 16 brownies. That is an out and out falsehood. I cut them into 9. 16 brownies from an 8x8 pan? I can just imagine the mutiny if I handed my child a brownie that size and said "here's your dessert." Cha. Right. But they were very very tasty. A keeper for sure.
Cheese-Lover's Pasta Roll-Ups
This is (quite possibly) the last recipe ever that I will post from Kraft Food & Family, this being the last free issue. I knew Steve would like this because he likes lasagna-like foods. It was really good. Also no meat, so if your family is meatless you would like it. Steve however noticed the absence of meat, and I think if I made it again I might try to work it in somehow.
Cheese-Lover's Pasta Roll-Ups
1 egg, beaten
15 oz container ricotta cheese
2 cups shredded italian 3-cheese blend
4 green onions, chopped
1 tbsp italian seasoning
1 jar (26 oz) spaghetti sauce
16 lasagna noodles, cooked
1/4 cup grated parmesan cheese
Heat oven to 375. Mix first 5 ingredients in large bowl until well blended. Spread 1/2 cup sauce onto bottom of 13x9 inch baking dish. Spread each noodle with 3 tbsp cheese mixture; roll up. Place, seam sides down, in dish. Top with remaining sauce and parmesan. Cover. Bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.
To make ahead: Assemble as directed; cover with foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 minutes, uncovering the last 10 minutes. Or, freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 minutes, uncovering the last 10 minutes.
So this was pretty good, but not fantastic. I'm sure my meat-loving family would have loved it more if it had included some type of hamburger or something. But still good.
Cheese-Lover's Pasta Roll-Ups
1 egg, beaten
15 oz container ricotta cheese
2 cups shredded italian 3-cheese blend
4 green onions, chopped
1 tbsp italian seasoning
1 jar (26 oz) spaghetti sauce
16 lasagna noodles, cooked
1/4 cup grated parmesan cheese
Heat oven to 375. Mix first 5 ingredients in large bowl until well blended. Spread 1/2 cup sauce onto bottom of 13x9 inch baking dish. Spread each noodle with 3 tbsp cheese mixture; roll up. Place, seam sides down, in dish. Top with remaining sauce and parmesan. Cover. Bake 40 to 50 minutes or until heated through, uncovering the last 10 minutes.
To make ahead: Assemble as directed; cover with foil. Refrigerate up to 24 hours, then bake, covered, 1 hour 5 minutes, uncovering the last 10 minutes. Or, freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour 5 minutes, uncovering the last 10 minutes.
So this was pretty good, but not fantastic. I'm sure my meat-loving family would have loved it more if it had included some type of hamburger or something. But still good.
Cheesy Hash Skillet
Well, illness (mine and the kids') has had me out for the count. I have still been cooking etc but have not had as much time to post things. I'm going to try to catch up today.
We had this recipe last week (I think) because we love having breakfast for supper. It's from the last free issue of Kraft Food & Family. That's right. Because of the economy, you now have to pay for your (formerly free) subscription. It is like $8 for a year. I am opting not to continue. I get Simple & Delicious in the mail already. I love that one. This Kraft one does have a couple things I make each time, but I have noticed a lot of repetition in the years I have been getting it. Additionally, every recipe is designed to have you buy some kind of Kraft product. I usually, when typing these recipes, don't put the product they are pitching into it, just the general name (like, shredded cheddar, instead of Kraft 2% milk shredded cheddar). But the whole magazine is like a big ad. So, I've decided not to purchase the subscription (Duke Frugal would never approve anyway, hee hee). But if you have already bought yours, that's okay. Don't feel bad.
Cheesy Hash Skillet
6 slices bacon
1 small onion, chopped
4 cups frozen hash browns, thawed (cubed not shredded)
1 1/2 cups shredded cheese (insert product placement here)
6 eggs
Cook bacon in large nonstick skillet on medium heat until crisp. Remove to paper towels. Reserve 3 tbsp drippings in skillet. Add onions and potatoes to skillet; cover. Cook on med-high heat 14 minutes or until potatoes are browned, stirring occasionally. Stir in cheese. Make 6 small wells in potato mixture; fill with eggs. top with bacon; cook, covered, 3-4 minutes, or just until eggs are set. Let stand, covered, 1 minute.
Okay well I don't like that kind of eggs. I like scrambled eggs. So I was going to scramble them up, then put them, scrambled, into the 6 small wells, and let them cook. The problem was, my potatoes were dangerously close to being burnt, and I thought if I added eggs to them they would just burn even more. So I scrambled them separately and served them separately on the plates, too. So this ended up being not that much different than the other breakfasts for supper that I make. Oh well.
We had this recipe last week (I think) because we love having breakfast for supper. It's from the last free issue of Kraft Food & Family. That's right. Because of the economy, you now have to pay for your (formerly free) subscription. It is like $8 for a year. I am opting not to continue. I get Simple & Delicious in the mail already. I love that one. This Kraft one does have a couple things I make each time, but I have noticed a lot of repetition in the years I have been getting it. Additionally, every recipe is designed to have you buy some kind of Kraft product. I usually, when typing these recipes, don't put the product they are pitching into it, just the general name (like, shredded cheddar, instead of Kraft 2% milk shredded cheddar). But the whole magazine is like a big ad. So, I've decided not to purchase the subscription (Duke Frugal would never approve anyway, hee hee). But if you have already bought yours, that's okay. Don't feel bad.
Cheesy Hash Skillet
6 slices bacon
1 small onion, chopped
4 cups frozen hash browns, thawed (cubed not shredded)
1 1/2 cups shredded cheese (insert product placement here)
6 eggs
Cook bacon in large nonstick skillet on medium heat until crisp. Remove to paper towels. Reserve 3 tbsp drippings in skillet. Add onions and potatoes to skillet; cover. Cook on med-high heat 14 minutes or until potatoes are browned, stirring occasionally. Stir in cheese. Make 6 small wells in potato mixture; fill with eggs. top with bacon; cook, covered, 3-4 minutes, or just until eggs are set. Let stand, covered, 1 minute.
Okay well I don't like that kind of eggs. I like scrambled eggs. So I was going to scramble them up, then put them, scrambled, into the 6 small wells, and let them cook. The problem was, my potatoes were dangerously close to being burnt, and I thought if I added eggs to them they would just burn even more. So I scrambled them separately and served them separately on the plates, too. So this ended up being not that much different than the other breakfasts for supper that I make. Oh well.
Subscribe to:
Posts (Atom)