Barley Risotto with Butternut Squash

December 12, 2011 at 10:14 am (Main Dish, Side Dish)
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Source: Country Living

Servings: 4

Ingredients

  • 2 1/2 cup(s) Peeled, Chopped Butternut Squash
  • 2 tablespoon(s) Extra-Virgin Olive Oil
  • pinch of salt
  • Freshly Ground Pepper
  • 5 cup(s) Low-Sodium Chicken Or Vegetable Broth
  • 1/2 cup(s) Chopped Yellow Onion
  • 2 small Garlic Cloves, finely chopped
  • 1 1/2 cup(s) Pearled Barley
  • 3/4 cup(s) Dry White Wine
  • 1 teaspoon(s) Fresh Thyme, plus more for garnish
  • 1  Lemon, zested
  • 3/4 cup(s) Grated Parmigiano-Reggiano (optional if making vegan)

Directions

  1. Heat oven to 400 degrees F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender, about 25 minutes, turning once halfway through. Set aside.
  2. Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low. In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 6 minutes. Add barley and cook, stirring, for 2 minutes. Add wine and stir constantly until absorbed, about 1 minute. Add 1/2 cup broth, 1 teaspoon thyme, and lemon zest; stir frequently until liquid is absorbed.
  3. Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender yet al dente, about 30 minutes. Remove from heat and stir in cheese. Season with salt and pepper if needed. Gently fold in squash and garnish with thyme.

Nutritional Information
(per serving)

Calories 486
Total Fat 12g
Saturated Fat —
Cholesterol 12mg
Sodium 489mg
Total Carbohydrate 74g
Dietary Fiber 14g
Sugars —
Protein 11g
Calcium —

 

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Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

November 28, 2011 at 2:40 pm (Uncategorized)

Source: Cooking Light, October 2011

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup water
  • 2 teaspoons honey
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1/2 cup pepitas (pumpkinseeds)
  • 3/4 cup chopped green onions
  • 1/4 cup fresh cilantro leaves

Preparation

  • 1. Preheat oven to 450°.
  • 2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450° for 30 minutes or until tender, turning after 15 minutes.
  • 3. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.
  • 4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently. (Note: We toasted them on a pan in the toaster oven)
  • 5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.

Makes 8 servings. 

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Wheat Berries with Broccoli

November 28, 2011 at 2:35 pm (Main Dish, Side Dish)
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Source: New York Times

Note: We added sliced and sauteed tempeh to this dish to make it a vegetarian entree.

1 cup wheat berries

6 cups water, vegetable stock or chicken stock

Salt to taste

2 broccoli crowns, broken into florets

2 tablespoons olive oil

1/2 cup minced onion

2 garlic cloves, minced

2 teaspoons chopped fresh rosemary and freshly ground pepper

1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup, to taste)

1/4 cup chopped fresh parsley

1. Place the wheat berries in a bowl, and pour on enough hot water to cover by an inch. Soak for at least one hour, preferably overnight.

2. Drain the wheat berries, retaining the soaking water. Add the soaking water to the stock. Add salt to taste. Place in a large saucepan, and bring to a boil. Add the broccoli, blanch for three minutes and transfer to a bowl of ice water. Allow to cool for a few minutes, then drain and set aside.

3. Bring the liquid in the pan back to a boil, and add the wheat berries. Reduce the heat, cover and simmer one hour, until the wheat berries are tender. Remove from the heat, allow the grains to swell in the cooking water for 10 minutes and then drain over a bowl. You will need some of the liquid later.

4. Heat the oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and rosemary. Cook, stirring, until fragrant, about one minute, then stir in the wheat berries and the broccoli and heat through. Add freshly ground pepper, taste and adjust seasoning.

5. Scoop 1/4 of the cooking liquid you set aside from the bottom of the bowl, where the starch has settled. Stir into the wheat berries, along with the Parmesan and parsley. Heat through, stirring until the cheese melts, and serve.

Yield: Serves four.

Advance preparation: You can make this through step 4 several hours ahead and reheat. The cooked wheat berries will keep for three or four days in the refrigerator.

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Tempeh and Green Bean Stir-Fry with Peanut Sauce

June 12, 2011 at 7:42 pm (Main Dish)
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Source:  Cooking Light, April 2011

YIELD: 4 servings (serving size: 2 cups tempeh mixture, 2 tablespoons peanut sauce, and 1 1/2 tablespoons green onions

Ingredients
For Peanut sauce:
  • 1/4 cup water
  • 1 tablespoon brown sugar
  • 3 tablespoons natural-style, chunky peanut butter (such as Smucker’s)
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon lower-sodium soy sauce

    For Stir-fry:

  • 2 teaspoons brown sugar
  • 5 teaspoons lower-sodium soy sauce
  • 1 teaspoon Sriracha
  • 4 garlic cloves, chopped
  • 1 tablespoon plus 2 teaspoons sesame oil, divided
  • 1 (8-ounce) package organic tempeh, cut into 1/3-inch strips
  • 2 cups thinly sliced carrot
  • 1 cup (2-inch) strips red bell pepper
  • 1 pound green beans, trimmed
  • 1/2 cup water
  • 3/4 cup thinly sliced green onions, divided
  • 6 ounces mung bean sprouts
Preparation
  • 1. To prepare peanut sauce, combine 1/4 cup water, 1 tablespoon brown sugar, 3 tablespoons peanut butter, 1 teaspoon Sriracha, and 1 teaspoon soy sauce in a medium bowl, stirring well with a whisk. Set aside.
  • 2. To prepare stir-fry, combine 2 teaspoons sugar, 5 teaspoons soy sauce, 1 teaspoon Sriracha, and garlic in a small bowl, stirring with a whisk.
  • 3. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon sesame oil to pan, swirling to coat. Add tempeh and half of soy sauce mixture; stir-fry for 5 minutes or until tempeh is golden brown. Remove tempeh mixture from pan, and keep warm. Add remaining 2 teaspoons oil to pan, swirling to coat. Add carrot, bell pepper, and green beans to pan; stir-fry 3 minutes. Add 1/2 cup water; reduce heat to medium. Cover and simmer for 5 minutes or until beans are crisp-tender. Stir in remaining half of soy sauce mixture, tempeh mixture, half of onions, and bean sprouts; cook for 2 minutes or until sprouts are tender. Serve with peanut sauce and remaining half of onions.

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Candy Cane Cookies

January 3, 2011 at 11:31 am (Dessert)

½ cup butter or margarine, softened

½ cup shortening

1 cup confectioners’ sugar

1 egg

1 ½ teaspoons almond extract

1 teaspoon vanilla

2 ½ cups all purpose flour

1 teaspoon salt

½ teaspoon red food color

½ cup crushed peppermint candy

½ cup granulated sugar

Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings.

Blend in flour and salt.

Divide dough in half; blend food color into one half. (Cool dough in refrigerator before shaping)

Shape 1 teaspoon dough from each half into 4-inch ropes.  For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press lightly together and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown.  Mix candy and sugar.  Immediately sprinkle cookies with candy mixture; remove from baking sheet.

Makes about 4 dozen cookies.

This recipe is on page 153 of the Betty Crocker Cookbook.

 

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Mongolian Beef

November 12, 2010 at 12:00 pm (Main Dish)
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Serve this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.

 

Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 2  tablespoons  low-sodium soy sauce
  • 1  teaspoon  sugar
  • 1  teaspoon  cornstarch
  • 2  teaspoons  dry sherry
  • 2  teaspoons  hoisin sauce
  • 1  teaspoon  rice vinegar
  • 1  teaspoon  chile paste with garlic
  • 1/4  teaspoon  salt
  • 2  teaspoons  peanut oil
  • 1  tablespoon  minced peeled fresh ginger
  • 1  tablespoon  minced fresh garlic
  • 1  pound  sirloin steak, thinly sliced across the grain
  • 16  medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.

2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

 

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Penne with Sausage, Garlic and Broccoli Rabe

November 12, 2010 at 12:00 pm (Main Dish)
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Use hot turkey Italian sausage to add a little kick to this hearty, quick pasta meal. For a less bitter flavor than broccoli rabe, substitute Broccolini.

 

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1  pound  broccoli rabe (rapini), trimmed
  • 8  ounces  penne (tube-shaped pasta)
  • 1  tablespoon  extra-virgin olive oil
  • 8  ounces  turkey Italian sausage
  • 6  garlic cloves, thinly sliced

Preparation

Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; sauté 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.

 

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Sweet Potato Chicken Curry

November 12, 2010 at 11:58 am (Main Dish)
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Yield: 7 servings (serving size: about 1 cup)

Ingredients

  • 2  teaspoons  curry powder
  • 1  teaspoon  ground coriander
  • 1  teaspoon  ground turmeric
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 1/4  teaspoon  ground red pepper
  • 1  bay leaf
  • 1 1/2  teaspoons  olive oil
  • 1 1/2  pounds  skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 1/2  cups  vertically sliced onion
  • 1 1/2  teaspoons  minced peeled fresh ginger
  • 2  garlic cloves, minced
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 2  cups  (1/2-inch) cubed peeled sweet potato
  • 3/4  cup  canned chickpeas, rinsed and drained
  • 1/2  cup  frozen green peas
  • 1  tablespoon  fresh lemon juice

Preparation

1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Wine note: The dish’s bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. –Jeffery Lindenmuth

 

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Vanilla-Bourbon Pumpkin Tart

November 12, 2010 at 11:57 am (Dessert)
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Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.

 

Yield: 8 servings (serving size: 1 wedge and about 1 tablespoon whipped cream)

Ingredients

  • Crust:
  • 3/4  cup  graham cracker crumbs (about 5 cookie sheets)
  • 1  tablespoon  finely chopped pecans
  • 1  teaspoon  granulated sugar
  • 1  tablespoon  butter, melted
  • Cooking spray
  • Filling:
  • 1  cup  (8 ounces) 1/3-less-fat cream cheese, softened
  • 1/2  cup  granulated sugar
  • 1/4  cup  packed light brown sugar
  • 1  (15-ounce) can unsweetened pumpkin
  • 2  large eggs
  • 2  tablespoons  bourbon
  • 2  teaspoons  vanilla extract
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground allspice
  • Remaining ingredients:
  • 1/3  cup  cold heavy cream
  • 2  teaspoons  powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.

3. To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

 

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Ginger-Soy Chicken Thighs with Scallion Rice

November 12, 2010 at 11:55 am (Main Dish)
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If you can’t find ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.

 

Total: 20 minutes
Yield: 4 servings (serving size: 2 thighs, about 1/2 cup rice, and about 1 1/2 tablespoons sauce)

Ingredients

  • 1  (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2  tablespoons  thinly sliced green onions
  • 1  tablespoon  olive oil
  • 8  (2-ounce) skinless, boneless chicken thighs
  • 1/2  cup  ginger preserves
  • 2  tablespoons  lower-sodium soy sauce
  • 2  garlic cloves, minced

Preparation

1. Prepare rice according to package directions. Drain; fluff rice with a fork. Gently stir in green onions.

2. While rice cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes on each side or until done. Remove from pan; keep warm. Add preserves, soy sauce, and garlic to pan; bring to a boil. Cook sauce 2 minutes or until reduced to 1/3 cup, stirring occasionally. Return chicken to pan; turn to coat with sauce.

 

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