Verneda Bryon will be on our show today with March recipes which feature few ingredients. Listen today at 4:00, and like us on Facebook: The Womens Round Table March Radio Show Page 1 This month I am focusing on dishes with few ingredients. I am trying for six or less because everyone is so busy and has so little time. So using less ingredients decreases shopping time and less prep time. By using more potent ingredients; such as oil picked dried tomatoes, store bought pesto s. Also, starting with a cake mix, canned or frozen vegetables we can get a product with a great flavor in less time. Using high heat to sear meats , This creates intense flavor and seals in juices. Using Jams or jellies for glaces. Also consider the snack shelf ( potato chips, corn chips, cookie, and crackers) when looking for crusts and thickeners. I have tried to include appropriate substitutions if the ingredient is not something is not is most kitchens. I always suggest you read the entire recipe before making. Recipes Chai-Infused Butternut Squash Soup Serves 4 to 6 Chai is a fragrant , black tea that includes a variety of spices to include cardamon,cinnamon, clove, ginger andYou can imagine having the spices in a teabag and combining with the silky sweet butternut squash is a natural. black pepper. 3 pounds butternut squash 3 scallions 2 tablespoons unsalted butter 1 tablespoon packed brown sugar 1 chai flavored tea bag 2 tablespoons creame fraiche ( you can substitute sour cream with a bit of heavy cream or full fat Greek yogurt) 1. Peel and seed squash. Cut into ½ inch pieces. Mince scallions whites and slice green tops, keep separate. `Melt butter on Dutch oven over medium heat. Add squash, scallion whites,sugar,1/2 teaspoon salt, and ½ teaspoon pepper. Cook,stirring occasionally until squash is soft and slightly brown. 8 to 9 minutes. 2. Stir in 5 cups water , scraping up any brown bits from bottom of pan. Add tea bag and bring to boil, then reduce to medium low heat and simmer for 20 minutes or until squash is tender. 3. Remove tea bag, Working in batches ( BE CAREFUL FILLING BLENDERS WITH TOO MUCH HOT LIQUIDS CAN CAUSE PRUSSURE ), 4. process in blender until smooth about 1 to 2 minutes,( an immersion blender will work fine). Return to a clean pot, whisk in cream fraiche or substitute. Add water if you need to adjust the consistency. Heat on low heat until hot, DO NOT BOIL.. Season with salt and pepper to taste. Garnish with green onion tops. 5. Making your own Cream Fraiche 1. Stir 1 tablespoon buttermilk into 1 cup heavy cream. 2. Gently heat until it is slightly warm then transfer to a glass bowl. 3. Cover the bowl with a clean dishcloth and let stand at room temp for 24 hours. 4. Stir and refrigerate until chilled Page 2 Roasted Tomato Soup Serves 4 to 6 This recipe starts with canned tomatoes which are roasted with a bit of brown sugar as well as the onion. This helps to quickly intensify the flavor and quicken the channelization. 2 28 ounce cans of peeled tomatoes 1 ½ tablespoons packed brown sugar ( separated ) 1 onion 2 tablespoons unsalted butter 2 cups chicken broth 1/3 cup Boursin Garlic and Fine Herbs cheese ( extra for serving) 1. Adjust oven rack to upper middle position and heat to 450 degrees. Drain tomatoes , reserving 3 cups of juice. Lay tomatoes on aluminum foil lined baking sheet and sprinkle with 1 tablespoon brown sugar. Bake until tomatoes begin to brown about 30 minutes. 2. Finely chop onion, Melt butter in large saucepan over medium high heat, add onion, ¼ teaspoon salt, and ¼ teaspoon pepper , cook until just beginning to brown, about 5 minutes. Stir in remaining ½ brown sugar and cook until onions are golden. Another 5 minutes. Stir in ¼ cup broth and cook until onions are softened and deep golden brown, another 3 to 5 minutes. 3. Add remaining 1 ¾ cup broth, tomato juice and roasted tomatoes with any accumulate juice in pan. Bring to boil then reduce heat to medium low and simmer gently about 10 minutes. 4. Working in batches, process in blender until smooth. 1 to 2 minutes. BE CAREFUL HOT LIQUIDS BUILD UP PRUSSURE IN BLENDERS IF FILLED TO FULL. Immersion blenders can be used. Return soup to clean pot and whisk in Boursin cheese. Heat mixture gently over low heat. DO NOT BOIL. Adjust seasoning and Sprinkle with additional cheese if you like. Classic Pot Roast Serves 6 I n this recipe we have not seared the beef or done any of the chopping of onions or garlic. We used condensed onion soup, tied some string around middle of beef and add potatoes and carrots at beginning of cooking process. The slow moist heat of the slow cooker makes a perfect pot roast 1 10.5 ounce can condensed French onion soup 2 tablespoons tomato paste ½ ounce dried porcini mushrooms, rinsed (optional) 1 3pound boneless beef chuck eye roast, trimmed salt and pepper 2 pounds small (2 inches) Yukon Gold potatoes ( I love the taste and look of this potato) 1 pound baby carrots 1. Whisk soup, tomato paste, and mushrooms together in slow cooker. Tie roast circumference with kitchen string (twine) , season with salt and pepper and put in slow cooker. Place potatoes and carrots on top of roast. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high. 2. Transfer roast to carving board and cover with foil, let rest for 15 minutes. Put vegetables on serving dish cover them with foil. Skim off excess fat from sauce with large spoon. Adjust seasoning. Remove foil from roast and slice against grain. Serve with vegetables and sauce. 3. page 3 Easy Beef Empanadas Serves 6 Empanadas are Latin American turnovers 1 pound 85% lean ground beef 1 cup jarred chunky tomato salsa 4 cloves garlic Fresh cilantro 1 cup (4 ounces) shredded Monterey Jack cheese 1 package store bought pie crust (has two crust in box) 1. Put oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. 2. Cook beef and salsa together in 12 inch nonstick skillet over medium high heat until beef is no longer raw, about 5 minutes. Mince garlic, stir into skillet , and cook until fragrant, about 30 seconds, then remove from heat. Mince ¼ cup cilantro; stir into filling with cheese. Season filling with salt and pepper . Let cool. 3. Cut each crust round in half. Spread one quarter of filling over 1 side of each crust, leaving a ½ 4. inch border around edges. Brush edges with water and fold over filling. Crimp edges to seal. Transfer to prepared sheet pan. Using for pierce several times to let steam out. Bake until hot and golden. About 15 to 20 minutes. Delicious serve with salad. Rustic Chicken and Brie Tart Serves 4 When I have rotisserie chicken we always have left overs. This an elegant dish using the left over chicken. It looks as if you have been cooking all day! 8 ounces chopped spinach 6 ounces Brie Cheese ( you can use what you have but this is so flavorful and creamy) ½ cup nuts ( I use walnuts or almonds) 2 cups shredded rotisserie chicken ½ cup chicken broth 1 (9inch store brought pie crust) 1. Put oven rack in middle of oven and heat to 475 degrees. Line baking sheet with parchment paper. Microwave spinach in covered bowl until completely thawed, about 5 minutes. Stir once. Let cool and thoroughly squeeze dry. Cut 4 ounces of Brie into 1 inch pieces and finely chop the remainder. Toast nuts and chop. 2. Chop chicken and combine with spinach, finely chopped Brie, walnuts, broth, ¼ teaspoon salt and 1/8 teaspoon pepper in bowl. Cover and microwave for 1 minute. Stir and adjust salt and pepper to taste. 3. Place pie crust in center of prepared sheet pan. Spread chicken filling over dough, leaving 1 inch border at edge. Fold crust over filling and pleat it every 2 to 3 inches. Place remaining cheese on top, if using Brie make sure rind is facing up. Bake until golden and cheese is melted about 15 to 20 minutes. Rotate halfway through baking. Cool and Serve. Page 4 Mustard Glazed Drumsticks Serves 4 This uses everything from our pantry. To insure we dont have to deal with the flabby skin I have just removed it. It also allows the flavors to penetrate the meat. 2 scallions ½ cup sugar 1/3 cup whole grain mustard 2 tablespoons soy sauce 4 teaspoons cider vinegar 8 chicken drum sticks ( about 6 ounces) 1. Mince scallion whites and slice scallion greens; Keep whits and greens separate. Combine scallion whites, sugar, mustard,1/4 cup water, say sauce, and vinegar in 12 inch nonstick skillet. 2. Remove skin from drumsticks ( use a paper towel to provide extra grip while pulling) and add to skillet. Cover and simmer gently until chicken is tender about 25 minutes. Flip over halfway through cooking. 3. Uncover, increase heat to high and simmer rapidly, turning drumsticks occasionally, until sauce is slightly thickened and reduced to about ½ cup. About 8 minutes. Transfer to serving dish and stir scallion greens into glaze, pour over chicken and serve. Pan Roasted Chicken with Potatoes Serves 4 Bone in chicken breast are very flavorful and you find them on sale many times in the grocery stores. This recipe is economical and delicious. 1 ½ medium red potatoes 6 tablespoons olive oil ( you will use different amount during the prep and cooking process) 4 (10 to 12 ounce) bone in chicken breast. 1 lemon 1 glove garlic Fresh thyme 1. Put oven rack in center position of oven and heat to 450 degrees. Cut potatoes into 1 inch pieces and toss with 1 tablespoon oil,1/4 teaspoon salt and pinch of pepper in bowl. Microwave on high , uncovered, until the are soften but still hold their shape, about 10 minutes. Stir gently during cooking. 2. Trim chicken and pat dry with paper towels and season with salt and pepper . Heat 1 tablespoon oil in 12 inch non stick skillet over medium high heat until just smoking. Lay chicken breast, skin side down, in skillet and cook about 6 or 8 minutes or until well brown and crisp. Transfer 9x 13 inch baking dish with skin side up. Bake for 25 to 30 minutes. 3. Drain microwaved potatoes well. Heat 1 tablespoon oil in now empty skillet over medium high heat until shimmering. Add Potatoes in single layer and cook, turning as needed , until golden brown on both sides, 10 to 15 minutes. 4. Transfer potatoes and chicken to large platter. Squeeze lemon for 1 tablespoon juice, mince garlic, mince 1 tablespoon thyme and whisk together with remaining 3 tablespoons oil and pinch pepper. Drizzle oil and lemon mixture over chicken and potatoes before serving. 1. Page 5 Cola Glazed Pork Chops with Sticky Rice Serves 4 This is a recipe where the south meets Pan Asian. I sometimes do not have sushi rice so I use short to medium grain because they have more starch. Pork, barbeque sauce and rice, whats not to love. 1 ¾ cups sushi rice 2 tablespoon vegetable oil 4 (8 ounce) bone in pork rib chops ¾ inch thick 1 cup cola 1/3 cup hoisin sauce ( Asian barbeque sauce) 1. Rinse rice, combine with 2 ¼ cups water and ½ teaspoon salt in large saucepan, and bring to boil. Cover, reduce heat to low and cook for 10 minutes. Remove from heat and let sit covered, until tinder , about 15 minutes. 2. Cut 2 small slits, about 2 inches apart, through fat and silverskin on the side of each pork chop. Pat chops dry with paper towels and season with ½ teaspoon pepper. Heat 1 tablespoon oil in 12 inch skillet over medium high heat until just smoking. Add chops and cook until well browned about 3 to 5 minutes, should register 145 degrees. Transfer to plate. 3. Whisk cola, hoisin and 2 tablespoons water into now empty skillet and simmer until slightly thickened , about 3 minutes. Return chops and any accumulated juices to skillet and continue to simmer until chops are coated with glaze, about 2 minutes. Transfer to platter , drizzle with pan juices and serve over rice. I usually serve this with pan seared bok choy but green beans or spinach would be nice , also. Crispy Potato Crusted Salmon Serves 4 I love crispy things so when I found this recipe I knew I would love it. As I mentioned using the snacks in your panty as a coating can offer robust flavor. 4 ounces salt and vinegar kettle cooked potato chips ( kettle chips are my favorite) 4 (6 ounce) center cut salmon fillets ( if you can not fine same size buy center fillet and cut into even portions. 2 tablespoons plus ½ teaspoon Dijon mustard 2 lemons 2 tablespoons extra virgin olive oil 1 bag salad greens 1. Put oven in upper middle position of oven heat to 450 degrees. Crush potato chips to coarse crumbs and spread in shallow dish. Pat salmon dry with paper towels, Brush top of salmon evenly with 2 tablespoons mustard and season with salt and pepper, Coat salmon with potato chips and press gently to adhere. 2. Lay salmon on rimmed baking sheet lined with aluminum foil. Bake until crumbs are golden and center of salmon is still translucent when checked with tip of paring knife. About 14 minutes. 3. Squeeze 1 lemon for 1 tablespoon juice and whisk together with ½ teaspoon remaining mustard, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl. Whisking constantly, drizzle in oil. Add salad greens to bowl and toss to coat. Divide greens on four serving plates and top with salmon. Serve with lemon wedge. Page 6 Cheesy Shrimp and Grits Serves 4 The original recipe calls for garlic and hot sauce but in this case I had Asian chili garlic sauce which skipped the step of mincing garlic and adding hot sauce. I use this sauce to add zing to many dishes and it works great here. 3 scallions 2 teaspoons Asian chili garlic sauce ½ cup whole milk 1 cup old fashioned grits Do not instant grits 1 pound extra large shrimp ( 21 to 25 per pound) 1 cup ( 4 ounces) shredded cheddar cheese 1. Put oven rack in center of oven and heat to 475 degrees. Thinly slice scallion whites and greens , keep separate. Cook scallion whites and 2 tablespoons water together in medium saucepan over medium heat until soft, about 2 minutes. Stir in chili garlic sauce, 4 cups water and milk; bring to boil. Slowly whisk in grits. Reduce heat to low and cook stirring often, until grits are thick and creamy, about 15 to 20 minutes. ( you may need to add more water if grits get too thick). 2. Peel and devein shrimp ( or buy already peeled and deveined) Off heat stir ½ cup cheddar cheese into grits, adjust salt and pepper seasoning and transfer to 4 ½ cup baking dish. Lay shrimp around the edges of grits, leaving tails exposed. Sprinkle with remaining ½ cup cheese. Bake until shrimp are cooked through, about 15 minutes. Cool and sprinkle with the scallion greens and serve. Spaghetti with Fried eggs and Bread crumbs Serves 4 This is a rustic Italian dish. This is almost a deconstructed Carbonara without beacon and cream. It is easy to prepare but a bit time sensitive. Everything must be prepared before you stared to fry eggs. The items you will need for this recipe are food processor, rimmed baking sheet, 12 inch nonstick skillet, large pot. 2 slices hearty sandwich bread 10 tablespoons olive oil 4 cloves garlic 1 pound of spaghetti ½ (1 ounce) grated Parmesan cheese plus extra for serving 4 large eggs 1. Put Oven rack in center of oven and heat to 375 degrees. Process bread in food processor into coarse crumbs, about 10 pulses. Toss crumbs with 2 tablespoons oil, season with salt and pepper, spread over rimmed baking sheet. Bake, stirring often, until golden, 8 to 10 minutes. 2. Mince garlic and cook with 3 tablespoons oil and ¼ teaspoon salt in 12 inch nonstick skillet over low heat, stirring often, until garlic is foamy, stick and straw colored, 8 to 10 minutes. Transfer to bowl. 3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook stirring often, until al dente. Reserve 1 cup pasta water, then drain pasta and return to pot. Add garlic mixture, 3 tablespoons oil, Parmesan and 1/3 cup reserved cooking water, toss to combine. Cover and set aside. 4. About 5 minutes before pasta is ready, wipe now empty skillet with clean paper towels and place over low heat for 5 minutes. 5. Spaghetti with Fried Eggs and Breadcrumbs Continued Page 7 6. 7. Crack eggs into 2 small bowls ( 2 egg per bowl). Add remaining 2 tablespoons of oil to skillet and , swirl to coat pan, then quickly add eggs. Season with salt and pepper, cover and cook until whites are set but yolks are still runny, 2 to 3 minutes. 8. Season pasta with salt and pepper to taste and add reserved pasta water as needed to adjust consistency. Divide into 4 individual portions and top with bread crumbs and egg. Serve with extra Parmesan cheese. BLT Pasta Serves 4 to 6 I use the small ear like pasta but you can use any you have on hand. 12 slices bacon 2 cloves garlic, minced 12 ounces cherry tomatoes , halved 1 pound pasta (I use orecchiette) 5 cups baby spinach or you can use arugula which has more of a spicy bite 1 cup (2 ounces) grated Parmesan cheese , extra for serving 1. Chop bacon and cook in 12 inch nonstick skillet over medium heat until crisp., about 5 minutes; drain on paper towels and set aside. Pour off all fat but 2 tablespoons left in skillet. Mince garlic, halve tomatoes and add bot to bacon fat left in skillet. Cook over medium heat until tomatoes are softened about 2 minutes. 2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt, cook stirring , until al dente. Reserve 1 1/2 cups pasta water, then drain pasta and return to pot. Add garlic tomato mixture, spinach, and one cup pasta water, stir to wilt spinach. Add bacon and Parmesan cheese. Adjust consistency if needed with additional pasta water. Serve with extra Parmesan cheese. Corned Beef and Cabbage Dinner Serves 6 1 (3 pound )seasoned corned beef brisket 2 cup chicken broth 2 cups water 1 ½ pound red potatoes ( small 2 inch) 1 ½ pounds carrots peeled, cut into 3 inch lengths ( if large half first) 1 head cabbage ( 2 pounds) cut into 8 wedges 1. Place Seasoned corned beef,broth, water in slow cooker. Place potatoes and carrots on top. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high. 2. Transfer vegetables to serving dish and cover with aluminum foil. Transfer brisket to carving board, tent with foil and let rest for 15 minutes.. Skim excess fat from surface of cooking liquid 3. Microwave cabbage and ½ cup cooking liquid in covered bowl until leaves are pliable and translucent, about 15 minutes. Transfer to serving dish with other vegetables, keep warm. Slice meat against grain into ¼ inch pieces and place on serving dish with vegetables. Moisten corned beef and vegetables with cooking liquid as needed before serving. Page 8 Something Sweet Easy Chocolate Nut Torte Serves 8 to 10 3 cups (12 ounces) pecans 6 tablespoons unsalted butter 1/3 cup whole milk 1 large egg 1 17.5 – 22.5 ounce) box brownie mix ( I use Ghirardelli ) Confectioners sugar 1. put oven rack in center position and heat oven to 325 degrees. Grease 9 inch round cake pan and line with parchment paper. *Toast nuts, let cool, and process in food processor until very finely ground, about 15 seconds. 2. Melt butter and let cool a bit. Whisk butter, milk, and egg together in bowl until well combined. Stir in nuts and brownie mix until combined. Give batter a final stir with rubber spatula to make sure it is thoroughly combined. 3. Scrape batter into prepared pan and level top. Gently tap pan on counter top to release any air bubbles. Bake until tooth pick inserted in center comes out with a few moist crumbs attached. 35 to 45 minutes. I rotate half way through baking. 4. Let cool in pan for 10 minutes. Run knife around edge of torte to loosen then flip out onto a rack. Peel off parchment paper then flip to right side up. Serve warm or room temperature. You can dust with confectioners sugar before serving. • • * Toasting this large quantity of nut is easier if you spread them out in a layer on a rimmed baking sheet. Toast in 350 degree oven , shaking every few minutes until lightly brown and fragrant. 5 to 10 minutes. If you have 1 cup or less you can toast in dry skillet over medium heat. Shake skillet occasionally. This takes about 3 to 8 minutes. Caramel Turtle Ice Cream Pie Serves 6 to 8 1 cup pecans 3 cups ( 1 ½ pints vanilla ice cream 1 9 inch chocolate crumb pie crust ( store bought) 2 ounces semisweet chocolate 2 tablespoons caramel sauce 1. Toast pecans, then chop. Scoop ice cream into large bowl and work with wooden spoon or rubber spatula to soften. Fold three quarters nuts into ice cream. Spread into pie crust. 2. Melt chocolate in microwave, check every 15 seconds. Let cool slightly, then drizzle over top of pie. Melt caramel in microwave, 15 to 30 seconds then drizzle over pie. Sprinkle remaining nuts over top and press to adhere. Freeze pie until firm, about 45 minutes. Serve Page 9 Pound Cake Serves 8 This pound cake is mixed differently than most. It starts with melted butter that is mixed in food processor with the sugar and eggs. This is made in loaf pan. This cake is best eaten same day but will last 3 days wrapped in plastic stored at room temperature. 1 ½ cups cake flour* 1 teaspoon baking powder 16 tablespoons unsalted butter ( 1 cup) 1 ¼ (8 ¾ ounces) sugar 4 large eggs , room temperature 1 ½ teaspoons vanilla extract 1. Put rack in center of oven and heat oven to 350 degrees. Grease and flour 8 ½ by 4 ½ inch loaf pan. Whisk flour, baking powder and ½ teaspoon salt together in bowl. 2. Melt butter and keep hot, Process sugar, eggs and vanilla together in food processor until combined, about 10 seconds. With processor running, add hot melted butter in steady stream until combined, about 30 seconds. Pour mixture in large bowl. 3. Sift one third of flour mixture over egg mixture and whisk to combine until just a few streaks of flour remain. Repeat twice more with remaining flour mixture, the continue to whisk batter gently until most lumps are gone. ( DO NOT OVERMIX ). 4. Scrape batter into prepared pan and smooth top. Gently tap pan on counter to release any bubbles. Bake until toothpick inserted in center comes out clean. About 50 to 60 minutes. I rotate halfway through baking. 5. Let cake cool in pan for 10 minutes. Run small knife around edge to loosen and flip cake out on wire rack. Turn upright and cool about 2 hours. * If you do not have cake flour you can substitute for each cup cake flour use 7/8 cup all purpose flour mixed with 2 tablespoons cornstarch.
Posted on: Wed, 05 Mar 2014 21:29:32 +0000
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