RECIPES: November 25, 2011
**See the following post for the shopping list for this week’s recipes**
**See the following post for the shopping list for this week’s recipes**
Turkey Fried Wild Rice
Serves: 4
Ingredients:
2 Strips thick bacon diced
½ cup diced onion
½ cup diced carrot
½ cup diced celery
1 Tbs minced garlic
¼ cup apple cider
2 Tbs apple cider vinegar or lemon juice
2 cups shredded or chopped roasted turkey
1 cup cooked white rice (cold)
1 cup cooked wild rice (cold)
½ cup dried cranberries
1 Tbsp chopped fresh thyme
Directions:
1. Saute bacon in a large nonstick skillet over medium-high heat until crisp; drain on paper towel-lined plate. Pour off all but 1 Tbs. drippings, increase heat to high. Stir fry onion, carrot, celery and garlic until soft, 3 minutes.
2. Stir in cider, vinegar and turkey; simmer, stirring frequently until liquid has nearly evaporated, about 2 minutes. The mixture should not be completely dry.
3. Stir in both rices, cranberries, and thyme cook until heated through about 2 minutes.
(you can add ½ cup chopped toasted pecans or walnuts to this – I eliminate because of allergies)
Recipe from Cuisine at Home Specials
Spinach and Egg Noodle Casserole
Serves 6
Ingredients:
2 - 10 to 12 oz packages frozen chopped spinach
Salt and Pepper
1 lb extra wide egg noodles
1 Tbs olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
3 Tbs butter
2 rounded Tbs flour
2 cups whole milk
Freshly grated nutmeg
2 egg yolks
1 cup panko
1 cup shredded Gruyere cheese
½ cup shredded parmesan
Directions:
1. In microwave, defrost the spinach, then wring dry in a clean kitchen towel. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the noodles to the pot.
2. While the pasta is working, in a medium skillet, heat olive oil 1 turn of the pan, over medium heat. Add the onion and garlic and cook until tender, 8 minutes. Add the spinach, breaking it apart to heat through. Season with salt and pepper remove the pan from the heat.
3. Position an oven rack in the center of the oven and preheat the broiler; While the onion cooks, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk,; season with salt, pepper and nutmeg. Cook until thickened, about 5 minutes. In a bowl, whisk a little of the sauce into the egg yolks, then whisk the egg yolk mixture into the sauce in the pan and turn the heat to the lowest setting. In a bowl mix together the panko, gruyere and parmesan.
4. Stir the spinach and sauce into the noodles to combine. Then transfer to a casserole dish or muffin tins. Top with the panko cheese mixture. Broil in the middle of the oven until bubbly and brown, 3 to 5 minutes.
Recipe From Rachael Ray Every Day
Updated Shepherd’s Pie
Serves 6
Ingredients:
1-1/4 lb red potatoes, cut into chunks
3 large cloves garlic, peeled
¾ cup light sour cream
½ cup reduced fat shredded sharp cheddar
1 lb lean ground beef
2 tbs flour
4 cups frozen mixed vegetables (we like the green bean, corn, carrot mix)
¾ cup beef broth
2 tbs ketchup
Directions:
1. Cover potatoes and garlic with water in a large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in ¼ cup of cheddar cheese.
2. Preheat oven to 375., Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup, continue cooking 5 minutes.
3. Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes. Bake 18 minutes. Sprinkle with remaining ¼ cup cheddar cheese. Bake an additional 2 minutes. Or until heated through and cheese is melted.
Recipe from Kraft Foods
Boneless Pork Chops with Garlic/Hoisin sauce
Serves: 4
Ingredients:
4 Boneless Pork Chops
Salt and Pepper
Olive Oil
6 Garlic Cloves, minced
1 tbs olive oil
1 cup chicken broth
½ cup hoisin sauce
3 tabs red wine vinegar
1/8 tsp red pepper flakes
Directions:
1. Salt and pepper the boneless pork chops and place in heated sauté pan drizzled with olive oil. Cook the pork chop about 5 minutes each side ( use meat thermometer to reach 145 degrees. Take out the chops from the pan and rest on a plate.
2. Using the same pan, add the oil and garlic to the skillet and return to medium heat until fragrant, about 30 seconds. Stir in the broth, hoisin, vinegar, red pepper flakes and than accumulated pork juice, scraping up any browned bits, and simmer until thickened, about 7 minutes. Spoon the sauce over the pork before serving.
Recipe adapted from America’s Test Kitchen Family Cookbook
Fajita Steak Chili
Serves 8
Ingredients:
For the fajita seasoning:
2 tsp ground cumin
1 tsp each: paprika, onion powder, dried oregano, and kosher salt
½ tsp each: ground coriander, garlic powder and black pepper
¼ tsp each red pepper flakes, ground ginger and cayenne pepper
4 tbs chili powder
For the Chili
2 Tbs olive oil divided
2 lb. flat ironed steak (or any round type beef) trimmed, cubed, seasoned with salt and pepper
¼ cup tequila or water
2 28 oz cans diced tomatoes
2 green bell peppers, seeded and dices (2 cups)
1 white onion, diced (2 cups)
1 tbs minced garlic
1-1/2 cups beef stock
2 tbs all purpose flour
1 15 oz can black beans, rinsed and drained
2 tbl fresh lime juice
Optional Chili Toppings:
Sour cream
Avocado
Sliced Jalapeno
Shredded Cheddar Cheese
Fritos
Directions:
To make chili in a slow cooker
Stir together ingredients for the Fajita Seasoning, set aside. Heat 1 tbs oil in a soup pot or Dutch oven over medium high heat. Brown half the meat in oil; transfer meat to a 4-6 qt slow cooker. Brown remaining meat in 1 tbs oil and transfer to slow cooker. De-glaze pot with tequila, scraping up flavorful bits form the bottom. Add to slow cooker. Add tomatoes, bell peppers, diced onion, minced garlic and the fajita seasoning to slow cooker. Stir in Beef Stock and Flour; Cover and cook on high for 4 hours. Stir in beans and lime juice before serving;
To make chili on the stove top:
Make Fajita seasoning brown meat in two batches as directed. Transfer browned meat back to the soup pot. Add tomatoes, bell peppers, diced onion, minced garlic and the Fajita Seasoning. Stir in beef broth and flour; bring to a boil. Partially cover chili; simmer over medium low heat for 1 hour. Stir in beans and lime juice before serving.
Adapted from a Cuisine at Home Recipe
Zucchini-Corn Fritters
Serves: 6-8
Ingredients:
1 medium zucchini, coarsely shredded
Kosher salt
1 tbs butter
½ small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off
½ cup yellow cornmeal
½ cup flour
¼ tsp baking soda
Ground pepper
¾ cup buttermilk
1 large egg
Vegetable oil, for frying
Directions:
1. Toss the zucchini with ½ tsp salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
3. Whisk the cornmeal, flour, baking soda, ¾ tsp salt and ¼ tsp pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
4. Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant ¼ cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3-4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degree oven on a rack set on a baking sheet.
Recipe from Food Network Magazine
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