Notes: for a heartier meal, some cooked ground beef could be stirred into the sauce or cooked along with the onions and garlic. The tomato basil sauce could be switched out for any marinara/tomato pasta sauce on hand. Recipe can be frozen prior to baking and can be cooked frozen with an increased baking time.
Serves 4-6.
12 ounces whole wheat spaghetti, uncooked
1 tablespoon olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
2 cups of tomato pasta sauce of your choice
About 10 basil leaves, julienned
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Preheat the oven to 350 degrees F. Bring a large pot of well-salted water to a boil. Cook spaghetti to just under al dente. You want it to be a little firm since it will continue to cook in the oven.
While the pasta cooks, heat a skillet on medium heat and add the olive oil. Cook onions until soft, about 5 minutes. Add in garlic and cook for another minute. Stir in tomato sauce and about 3/4 of the fresh basil. Gently mix in cooked spaghetti.
Spray a large baking dish (9x13 or a deep casserole dish) with non-stick cooking spray. Add in spaghetti mixture. Top with cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Garnish with reserved fresh basil.
Showing posts with label freezer-friendly. Show all posts
Showing posts with label freezer-friendly. Show all posts
Spicy Garlic Cashew Chicken
Notes: the recipe calls for chicken thighs, but we prefer a mix or all chicken breasts--either boneless, skinless or bone-in. If using boneless chicken, decrease the weight to about 1 1/2 to 2 lbs. Cooking time with vary based on the type of chicken used, however. Chicken can marinade ahead of time in the fridge, up to overnight, or even in the freezer for up to 3 months.
From Simply Recipes.
Serves 4-6.
1 cup roasted cashews
6 tablespoons roughly chopped cilantro
1/4 cup olive oil
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, stems and seeds discarded, roughly chopped
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Salt and pepper, to taste
3 lbs bone-in chicken thighs
In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a fourth of the marinade to serve fresh with the cooked chicken. Use the rest to coat chicken.
Preheat broiler, grill, or grill pan. Broil or grill chicken, turning frequently, until golden and crisp and cooked through. This will take about 25-35 minutes on a grill or 10-20 minutes under a broiler. Serve with lime wedges and reserved marinade.
From Simply Recipes.
Serves 4-6.
1 cup roasted cashews
6 tablespoons roughly chopped cilantro
1/4 cup olive oil
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, stems and seeds discarded, roughly chopped
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Salt and pepper, to taste
3 lbs bone-in chicken thighs
In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a fourth of the marinade to serve fresh with the cooked chicken. Use the rest to coat chicken.
Preheat broiler, grill, or grill pan. Broil or grill chicken, turning frequently, until golden and crisp and cooked through. This will take about 25-35 minutes on a grill or 10-20 minutes under a broiler. Serve with lime wedges and reserved marinade.
Gnocchi in Tomato Broth
Notes: this is one of our very favorite meals. The broth would also be good with ravioli, tortellini, etc, or as a base for a soup. The gnocchi can be frozen prior to cooking. Flash freeze them in a single layer on a tray, then store in a freezer bag once frozen. They do not need to be defrosted prior to cooking. The broth can also be frozen after cooking and cooling.
From Smitten Kitchen.
Serves 4.
Tomato Broth:
2 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk onion, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled and smashed
2 1/2 cups chicken or vegetable stock
1 28-ounce can tomatoes with juices
Small handful of basil leaves
Salt and pepper, to taste
Gnocchi:
2 lbs Russet Potatoes (about 3-4)
1 large egg, lightly beaten
1 teaspoon table salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for dusting
Assembling:
Shaved Parmesan, to taste
Slivers of basil leaves (optional)
Bake Potatoes:
Heat oven to 400 degrees F. Bake Potatoes for 45 minutes to an hour, until easily pierced with a thin knife. Meanwhile, make the broth.
Broth:
Heat the oil in a heavy pot on medium-high heat. Once hot, add carrot, celery, and onion. Cook for 5 minutes, reducing heat if browning. Add garlic and cook for another minute. Pour in stock, scraping up any brown bits stuck on the bottom of the pan. Stir in tomatoes, mashing them up a bit with the spoon. Add basil leaves and simmer until the broth reduces and thickens slightly, about 45 minutes. Strain out the vegetables and season with salt and pepper to taste.
Gnocchi:
Let potatoes cool for 10 minutes after baking, then peel them. Run potatoes through a potato ricer or grate them on the large holes of a box grater. Cool them to lukewarm, another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix. Add the next 1/2 cup, mixing again. Add 1/4 cup flour, mix, and see if it is enough to form a dough that is not too sticky. If not, add the last 1/4 cup, 1 tablespoon at a time, until the dough is soft but only a little sticky, and will hold its shape enough to be rolled into a rope. Gently knead the dough for just a minute.
Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. If desired, use a floured fork to give gnocchi characteristic ridges, but it it not necessary. Place the gnocchi on a parchment lined tray. (If freezing, do so at this point).
Cooking Gnocchi:
Place the gnocchi, a quarter batch at a time, into a pot of boiling well-salted water. Cook until gnocchi float, about 2 minutes, then gently drain.
Assembly:
Reheat broth to a simmer. Add drained gnocchi then reheat through. Serve gnocchi and broth together, garnished with some fresh basil and/or some parmesan shavings.
From Smitten Kitchen.
Serves 4.
Tomato Broth:
2 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk onion, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled and smashed
2 1/2 cups chicken or vegetable stock
1 28-ounce can tomatoes with juices
Small handful of basil leaves
Salt and pepper, to taste
Gnocchi:
2 lbs Russet Potatoes (about 3-4)
1 large egg, lightly beaten
1 teaspoon table salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for dusting
Assembling:
Shaved Parmesan, to taste
Slivers of basil leaves (optional)
Bake Potatoes:
Heat oven to 400 degrees F. Bake Potatoes for 45 minutes to an hour, until easily pierced with a thin knife. Meanwhile, make the broth.
Broth:
Heat the oil in a heavy pot on medium-high heat. Once hot, add carrot, celery, and onion. Cook for 5 minutes, reducing heat if browning. Add garlic and cook for another minute. Pour in stock, scraping up any brown bits stuck on the bottom of the pan. Stir in tomatoes, mashing them up a bit with the spoon. Add basil leaves and simmer until the broth reduces and thickens slightly, about 45 minutes. Strain out the vegetables and season with salt and pepper to taste.
Gnocchi:
Let potatoes cool for 10 minutes after baking, then peel them. Run potatoes through a potato ricer or grate them on the large holes of a box grater. Cool them to lukewarm, another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix. Add the next 1/2 cup, mixing again. Add 1/4 cup flour, mix, and see if it is enough to form a dough that is not too sticky. If not, add the last 1/4 cup, 1 tablespoon at a time, until the dough is soft but only a little sticky, and will hold its shape enough to be rolled into a rope. Gently knead the dough for just a minute.
Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. If desired, use a floured fork to give gnocchi characteristic ridges, but it it not necessary. Place the gnocchi on a parchment lined tray. (If freezing, do so at this point).
Cooking Gnocchi:
Place the gnocchi, a quarter batch at a time, into a pot of boiling well-salted water. Cook until gnocchi float, about 2 minutes, then gently drain.
Assembly:
Reheat broth to a simmer. Add drained gnocchi then reheat through. Serve gnocchi and broth together, garnished with some fresh basil and/or some parmesan shavings.
Maple, Oatmeal, and Pecan Muffins
Notes: part or all of the white flour can be substituted with whole wheat flour.
From Midwest Living.
Makes 12 muffins.
1 cup rolled oats
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup pure maple syrup
1/4 cup melted butter
1 egg
1/2 cup chopped pecans
Preheat oven to 400 degrees F.
In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Stir maple syrup, butter, and egg into the oat mixture. Pour oat mixture into flour. Stir until just combined. Fold in the pecans.
Spoon batter into muffin tin lined with 12 paper liners. Bake for 15-18 minutes.
From Midwest Living.
Makes 12 muffins.
1 cup rolled oats
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup pure maple syrup
1/4 cup melted butter
1 egg
1/2 cup chopped pecans
Preheat oven to 400 degrees F.
In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Stir maple syrup, butter, and egg into the oat mixture. Pour oat mixture into flour. Stir until just combined. Fold in the pecans.
Spoon batter into muffin tin lined with 12 paper liners. Bake for 15-18 minutes.
Crock Pot Honey Sesame Chicken
Notes: sauce and chicken could be prepped ahead of time and frozen prior to cooking in crockpot for an even easier meal.
Serves 4-6.
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon toasted sesame seeds
Chopped scallions, for garnish
Cooked rice
Season chicken with salt and pepper. Place in the crockpot.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours, until cooked through and tender.
Remove chicken to a cutting board, leaving sauce in crockpot. Shred into bite-sized pieces and set aside.
In a small bowl, dissolve cornstarch in 1/3 cup water and add to crock pot. Stir to combine. Cover and cook on high for about 10 more minutes, or until slightly thickened.
Serve chicken over rice and topped with sauce, sesame seeds, and chopped scallions.
Serves 4-6.
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon toasted sesame seeds
Chopped scallions, for garnish
Cooked rice
Season chicken with salt and pepper. Place in the crockpot.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours, until cooked through and tender.
Remove chicken to a cutting board, leaving sauce in crockpot. Shred into bite-sized pieces and set aside.
In a small bowl, dissolve cornstarch in 1/3 cup water and add to crock pot. Stir to combine. Cover and cook on high for about 10 more minutes, or until slightly thickened.
Serve chicken over rice and topped with sauce, sesame seeds, and chopped scallions.
Lemon Chicken Orzo Soup
Notes: if freezing, freeze prior to adding orzo. More/less liquid or orzo pasta can be used based on whether you like a more liquidy or a thicker soup--keep in mind the orzo tends to suck up a lot of the broth. Whole wheat orzo also works well in this recipe.
From Two Peas & Their Pod.
Serves 6-8.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 celery stalk, diced
8 cups chicken broth
Zest and juice of 2 lemons
1 bay leaf
1 to 1 1/2 cups orzo pasta (depending on)
2 cups cooked shredded chicken
1/4 cup chopped fresh parsley (optional)
Salt and pepper, to taste
In a large pot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice, and bay leaf and bring to a boil. Add in chicken, and then the orzo. Cook for 6-8 minutes, stirring occasionally, until orzo is cooked through.
Remove from heat. Discard bay leaf. Stir in the parley. Seasoning with salt and pepper. Serve warm.
From Two Peas & Their Pod.
Serves 6-8.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 celery stalk, diced
8 cups chicken broth
Zest and juice of 2 lemons
1 bay leaf
1 to 1 1/2 cups orzo pasta (depending on)
2 cups cooked shredded chicken
1/4 cup chopped fresh parsley (optional)
Salt and pepper, to taste
In a large pot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice, and bay leaf and bring to a boil. Add in chicken, and then the orzo. Cook for 6-8 minutes, stirring occasionally, until orzo is cooked through.
Remove from heat. Discard bay leaf. Stir in the parley. Seasoning with salt and pepper. Serve warm.
Turkey Burgers with Goat Cheese, Spinach, and Cranberry Sauce
Notes: the turkey patties can be prepped ahead of time and kept in the freezer.
1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves
In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.
Lightly grease a skillet or grill pan and heat over medium-high heat. Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.
1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves
In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.
Lightly grease a skillet or grill pan and heat over medium-high heat. Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.
Dinner Rolls
Notes: if doubling, only use 1 tablespoon of yeast. Rolls can be made ahead of time and frozen or refrigerated immediately after shaping.
Makes 12 rolls.
1 1/4 cups warm water
2 tablespoons olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (see note above about doubling)
3 cups all-purpose flour (you can use half white half wheat)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl until yeast dissolves. In the bowl of a stand mixed fitted with a dough hook, mix flour, potato flakes, and salt until well combined. Add water mixture in a steady stream with the mixer on low for about a minute or until the dough comes together. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes.
Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
Punch down the dough. Form rolls according to your favorite method. You should have 12 equally sized rolls. Place rolls on a lightly greased baking sheet. Cover lightly with greased plastic wrap and let rise until doubled, about 45 minutes to 1 hour.
Heat oven to 400 degrees F. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes.
Makes 12 rolls.
1 1/4 cups warm water
2 tablespoons olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (see note above about doubling)
3 cups all-purpose flour (you can use half white half wheat)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl until yeast dissolves. In the bowl of a stand mixed fitted with a dough hook, mix flour, potato flakes, and salt until well combined. Add water mixture in a steady stream with the mixer on low for about a minute or until the dough comes together. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes.
Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
Punch down the dough. Form rolls according to your favorite method. You should have 12 equally sized rolls. Place rolls on a lightly greased baking sheet. Cover lightly with greased plastic wrap and let rise until doubled, about 45 minutes to 1 hour.
Heat oven to 400 degrees F. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes.
Bakery Style Chocolate Chip Cookies
Notes: these cookies are amazing. The taste and texture is just like paradise bakery chocolate chip cookies. The dough is a great base, and coconut, walnuts, etc. would be great additions.
Make 24 large cookies.
1 cup butter, softened
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
4 1/3 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-2 cups chocolate chips (depending on how chocolatey you like your cookies)
In a large bowl, cream butter, shortening, and sugars together until light and fluffy. Beat in eggs and vanilla.
In a medium sized bowl, mix together dry ingredients. Slowly mix into creamed mixture, and mix until just combined. If dough is too crumbly and not coming together, mix in a tablespoon of water at a time until the dough holds together. Stir in chocolate chips.
Using a 1/4 cup measuring cup, scoop out dough and form into a ball. Continue until all the dough is formed. Place balls of dough in the freezer for 2 hours or up to 3 months.
When ready to cook, preheat the over to 350 degrees F and line a baking sheet with parchment or a silicon baking mat. Bake for 14-16 minutes. Do not overbake. Let cool for 2 minutes, then transfer to a cooling rack.
Make 24 large cookies.
1 cup butter, softened
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
4 1/3 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-2 cups chocolate chips (depending on how chocolatey you like your cookies)
In a large bowl, cream butter, shortening, and sugars together until light and fluffy. Beat in eggs and vanilla.
In a medium sized bowl, mix together dry ingredients. Slowly mix into creamed mixture, and mix until just combined. If dough is too crumbly and not coming together, mix in a tablespoon of water at a time until the dough holds together. Stir in chocolate chips.
Using a 1/4 cup measuring cup, scoop out dough and form into a ball. Continue until all the dough is formed. Place balls of dough in the freezer for 2 hours or up to 3 months.
When ready to cook, preheat the over to 350 degrees F and line a baking sheet with parchment or a silicon baking mat. Bake for 14-16 minutes. Do not overbake. Let cool for 2 minutes, then transfer to a cooling rack.
Slow Cooker Short Rib Tacos
Notes: this makes excellent shredded meat that could be used for other recipes. If using boneless ribs, check the meat after about 6 hours, as they will likely cook faster. For freezing, either freeze broth/spice/short ribs together prior to cooking and then cook after defrosted, or freeze shredded meat with some of the juices.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
Cashew Chicken Curry
Notes: a can of coconut milk can be substituted for the yogurt, and is just as good, if not better. If using coconut milk, add in along with the tomatoes instead of at the end. Curry can be made ahead and kept in fridge for a few days or frozen prior to adding yogurt and cashews.
Adapted from Gourmet.
Serves 4-6.
2 tablespoons butter
2 medium onions, finely chopped (2 cups)
2 large cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1/2 teaspoon salt
1 teaspoon cumin
Pinch of cayenne
1 whole chicken, cut up into parts, or about 4-5 chicken breasts
1 (14.5-oz) can diced tomatoes
1/4 cup fresh cilantro, chopped
3/4 cup cashews, plus more for garnish
3/4 cup plain yogurt (or a can of coconut milk--see note above)
Heat butter in a wide heavy pot over moderate heat. Add onions, garlic, and ginger, and stir until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne, and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, about 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes (time will be greatly reduced if using boneless, skinless chicken breasts).
Just before serving, pulse cashews in a food processor until finely ground. Add to curry along with yogurt. Simmer gently, uncovered, until sauce is thickened, about 5 minutes.
Adapted from Gourmet.
Serves 4-6.
2 tablespoons butter
2 medium onions, finely chopped (2 cups)
2 large cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1/2 teaspoon salt
1 teaspoon cumin
Pinch of cayenne
1 whole chicken, cut up into parts, or about 4-5 chicken breasts
1 (14.5-oz) can diced tomatoes
1/4 cup fresh cilantro, chopped
3/4 cup cashews, plus more for garnish
3/4 cup plain yogurt (or a can of coconut milk--see note above)
Heat butter in a wide heavy pot over moderate heat. Add onions, garlic, and ginger, and stir until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne, and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, about 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes (time will be greatly reduced if using boneless, skinless chicken breasts).
Just before serving, pulse cashews in a food processor until finely ground. Add to curry along with yogurt. Simmer gently, uncovered, until sauce is thickened, about 5 minutes.
Sour Cream Banana Bread
Notes: for a healthier bread, you can sub some of the white flour for white wheat flour, or some of the butter for applesauce. For a sweeter treat, a streusel topping would be really delicious.
Makes 4 7x3-inch loaves
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F. Grease four 7x3-inch loaf pans.
In a large bowl, cream butter and sugar. Mix in bananas and beat until smooth. Mix in eggs, sour cream, vanilla, and cinnamon until well combined. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in the center comes out clean. If the bread starts to get too brown on the top, cover with a sheet of aluminum foil until cooked through.
Makes 4 7x3-inch loaves
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F. Grease four 7x3-inch loaf pans.
In a large bowl, cream butter and sugar. Mix in bananas and beat until smooth. Mix in eggs, sour cream, vanilla, and cinnamon until well combined. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in the center comes out clean. If the bread starts to get too brown on the top, cover with a sheet of aluminum foil until cooked through.
Indian Butter Chicken
Notes: this is great with either naans or rice. Coconut milk (light or regular) or heavy cream can be substituted for the half and half. Sauce can be frozen prior to adding chicken. Defrost and bring to a boil, then add chicken and simmer according to recipe.
Serves 6.
1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)
In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.
Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.
Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.
Serves 6.
1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)
In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.
Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.
Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.
Baked Penne with Smoked Mozzarella and Tomatoes
Notes: this is easily adapted to what you have on hand. Artichokes are good added in. Smoked cheddar with fire-roasted tomatoes would be great as well.
Serves 4-6.
3 cups uncooked penne pasta (9 ounces)
2 cups diced tomatoes, undrained (from a 28-oz can)
1 cup shredded smoked mozzarella cheese
2 cups Alfredo pasta sauce, homemade or store-bought
Serves 4-6.
3 cups uncooked penne pasta (9 ounces)
2 cups diced tomatoes, undrained (from a 28-oz can)
1 cup shredded smoked mozzarella cheese
2 cups Alfredo pasta sauce, homemade or store-bought
Heat oven to
350ºF. Grease 1 1/2-quart casserole. Cook and drain pasta as directed on
package.
Meanwhile, saucepan, heat tomatoes to boiling; reduce heat to medium. Cook
uncovered 6 to 8 minutes, stirring occasionally, until liquid has evaporated. Add in Alfredo sauce and heat until warm over medium-low heat. Stir in cheese until melted. Mix in cooked penne.
Pour pasta into prepared casserole dish. Bake uncovered about 30 minutes, or until hot and beginning to bubble.
Naans
Notes: if freezing dough, freeze small dough balls before the second rise. Let them defrost in the fridge or counter, then let rise according to the recipe. They are also great using 1/2 white wheat and 1/2 bread flour.
Makes about 14 servings.
1 (.25 ounce) package active dry yeast (equals 2 1/4 teaspoon)
1 cup warm water
1/4 cup white sugar
3 Tablespoons yogurt or milk
1 egg, beaten
2 teaspoons salt
3 to 3 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place the dough in an oiled bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.
Punch down dough and knead in garlic, if using. Pinch off small handfuls of golf ball sized dough. Roll into balls, and place on a tray or baking sheets. Cover with a towel, and let rise until doubled, about 30 minutes.
Preheat a grill or skillet to high heat.
Roll one ball of dough into a very thin circle. Lightly oil grill or skillet. Cook dough for about 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, then turn over. Brush cooked side with butter. Cook unit browned, another 2-4 minutes. Remove from grill or skillet and continue with remaining naans.
Makes about 14 servings.
1 (.25 ounce) package active dry yeast (equals 2 1/4 teaspoon)
1 cup warm water
1/4 cup white sugar
3 Tablespoons yogurt or milk
1 egg, beaten
2 teaspoons salt
3 to 3 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface, or until smooth. Place the dough in an oiled bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.
Punch down dough and knead in garlic, if using. Pinch off small handfuls of golf ball sized dough. Roll into balls, and place on a tray or baking sheets. Cover with a towel, and let rise until doubled, about 30 minutes.
Preheat a grill or skillet to high heat.
Roll one ball of dough into a very thin circle. Lightly oil grill or skillet. Cook dough for about 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, then turn over. Brush cooked side with butter. Cook unit browned, another 2-4 minutes. Remove from grill or skillet and continue with remaining naans.
Sugar Cookies
Notes: the best sugar cookie recipe I have found for rolled/cut-out sugar cookies. The dough is easiest to work with when it is kept cold.
Makes about 5 dozen cookies.
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Powdered sugar, for rolling
In a large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least one hour, or overnight.
Preheat the oven to 400 degrees F. Place dough on a surface that has been generously dusted with powdered sugar. Roll out dough 1/4 to 1/2 inch thick, using additional powdered sugar to prevent sticking, as necessary. Place cookies 1 inch apart on ungreased cookie sheets.
Bake cookies for about 5-7 minutes, until just barely cooked. Do not over-bake.
Makes about 5 dozen cookies.
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Powdered sugar, for rolling
In a large bowl, cream together the butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Cover, and chill dough for at least one hour, or overnight.
Preheat the oven to 400 degrees F. Place dough on a surface that has been generously dusted with powdered sugar. Roll out dough 1/4 to 1/2 inch thick, using additional powdered sugar to prevent sticking, as necessary. Place cookies 1 inch apart on ungreased cookie sheets.
Bake cookies for about 5-7 minutes, until just barely cooked. Do not over-bake.
Browned Butter Snickerdoodles
Notes: the browned butter adds richness and nuttiness to these snickerdoodles. These are also good with little caramel bits mixed into the batter.
Makes about 2-3 dozen cookies.
Dough:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
For Rolling:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
To brown the butter, heat a skillet on medium heat. Add the sliced butter, whisking frequently. Let the butter melt, and continue to cook until butter foams and brown specks appear. The butter will small nutty and become a golden brown color. Remove butter from the heat and let cool to about room temperature.
In a large mixing bowl, combine the brown butter sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined. Chill dough in the refrigerator for at least 30 minutes or overnight.
When ready to bake, preheat the oven to 350 degrees F. In a small bowl, combine the cinnamon and sugar. Scoop dough by tablespoons, form into balls, roll in cinnamon-sugar mixture, then place onto a baking sheet lined with parchment or a silicon baking mat.
Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden-brown. The centers should still be soft. Cool on baking sheets for a few minutes, then transfer to a cooling rack and cool completely.
Makes about 2-3 dozen cookies.
Dough:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, sliced
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
For Rolling:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
To brown the butter, heat a skillet on medium heat. Add the sliced butter, whisking frequently. Let the butter melt, and continue to cook until butter foams and brown specks appear. The butter will small nutty and become a golden brown color. Remove butter from the heat and let cool to about room temperature.
In a large mixing bowl, combine the brown butter sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined. Chill dough in the refrigerator for at least 30 minutes or overnight.
When ready to bake, preheat the oven to 350 degrees F. In a small bowl, combine the cinnamon and sugar. Scoop dough by tablespoons, form into balls, roll in cinnamon-sugar mixture, then place onto a baking sheet lined with parchment or a silicon baking mat.
Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden-brown. The centers should still be soft. Cool on baking sheets for a few minutes, then transfer to a cooling rack and cool completely.
Salted Caramel Rice Krispies
Notes: a little more work than the standard rice krispies, but these are the best we have ever had.
From acozykitchen.com.
1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1/4 cup heavy cream
1/8 teaspoon salt
3 tablespoons butter
1 (10-oz) package marshmallows
6 cups rice krispies
From acozykitchen.com.
1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1/4 cup heavy cream
1/8 teaspoon salt
3 tablespoons butter
1 (10-oz) package marshmallows
6 cups rice krispies
Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark amber color, swirling as it begins to brown to distribute the sugar. Be careful not to burn. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
Take off the heat and add your room temperature butter and whisk in. Add the warmed cream and whisk vigorously. Add the salt and set aside.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and add the caramel and stir until thoroughly combined.
Add Rice Krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.
White Chicken Chili
Notes: the soup can be frozen completed, but the beans tend to suck up a lot of liquid. When defrosting on the stove, add a little extra chicken broth if necessary. You can also just add the chicken broth in the second step, and freeze it at that point. When defrosting on stove top, you can then add the chicken and beans and simmer until warmed through.
Serves 4.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (4-oz) can diced green chili peppers
2 teaspoons cumin
1 teaspoon dried oregano
1/8-1/2 teaspoon cayenne (depending on preferred heat level)
2 (14.5-oz) cans chicken broth
3 cups chopped cooked chicken breast
2 cans white beans
Shredded Monterey Jack Cheese
Sour Cream
Heat oil in a large saucepan over medium heat. Add the onion and cook until it starts to become tender, about 5-10 minutes. Mix in the garlic, green chili peppers, cumin, oregano, and cayenne. Cook until mixture is tender, about another 3 minutes.
Mix in chicken broth, chicken, and beans. Simmer, stirring occasionally, for 15 minutes. Check seasoning and adjust if necessary. Serve warm topped with cheese and sour cream.
Serves 4.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (4-oz) can diced green chili peppers
2 teaspoons cumin
1 teaspoon dried oregano
1/8-1/2 teaspoon cayenne (depending on preferred heat level)
2 (14.5-oz) cans chicken broth
3 cups chopped cooked chicken breast
2 cans white beans
Shredded Monterey Jack Cheese
Sour Cream
Heat oil in a large saucepan over medium heat. Add the onion and cook until it starts to become tender, about 5-10 minutes. Mix in the garlic, green chili peppers, cumin, oregano, and cayenne. Cook until mixture is tender, about another 3 minutes.
Mix in chicken broth, chicken, and beans. Simmer, stirring occasionally, for 15 minutes. Check seasoning and adjust if necessary. Serve warm topped with cheese and sour cream.
Slow Cooker Non-Refried Beans
Notes: black beans can be easily substituted for pinto beans, or you can do a half & half mixture. This makes a big batch of beans, but they can be frozen for later.
1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded
2 tablespoons minced garlic
Salt and pepper to taste (you will want to be generous with the salt)
1/8 teaspoon cumin
9 cups water
Mix all ingredients in a slow cooker. Cook on high for 8 hours. When the beans are done, remove onion and jalapeno. Drain beans, reserving the liquid. Mash beans, adding back some of the reserved liquid, until the desired consistency is reached.
1 onion, peeled and halved
3 cups dried pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded
2 tablespoons minced garlic
Salt and pepper to taste (you will want to be generous with the salt)
1/8 teaspoon cumin
9 cups water
Mix all ingredients in a slow cooker. Cook on high for 8 hours. When the beans are done, remove onion and jalapeno. Drain beans, reserving the liquid. Mash beans, adding back some of the reserved liquid, until the desired consistency is reached.
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