It's that funny in between time of year here at my house where the sun shines but a cold wind blows. It was a cool evening this weekend when I decided to make turkey noodle soup from scratch and cheesy bread twists. Jon couldn't wait to get his spoon in the pot!
While there is little actual work, the stock is a bit time consuming. Translation: plan ahead. It's well worth the wait!
Here's to you and your culinary adventures, friend!
Turkey and Noodle Soup
Serves 6
4 pound bone-in whole turkey breast
1 large onion, quartered
2 very large carrots, halved lengthwise
6 stalks celery, chunked
3 scallions, cut lengthwise
4 cloves garlic, halved
1 TBS chicken stock base
2 bay leaves
salt and pepper
6 oz angel hair pasta
3 TBS fresh chopped parsley
In a large stock pot (or roaster with a lid) combine all but pasta and parsley. Cover with 10 cups cold water. Bring to a boil slowly. Skim any scum that rises to the top. Once boiling, reduce heat and simmer slowly 2 1/2 hours until turkey is just cooked through. When simmering, the surface should just tremble. If it boils the soup becomes cloudy.
Once the meat is done, strip it off the bones. Return bones to soup and simmer 30-40 minutes longer. Once cooled, dice meat. You will only need half the meat. Use the rest for hot dishes or sandwiches.
Strain soup into a large bowl. Cool, then store in the fridge over night.
The next day, skim off any fat that has formed on the surface. Your soup should be a golden, clear broth.
Reheat over medium heat. Add pasta, parsley and reserved meat, bring to a simmer. Simmer 6 minutes. Serve hot with cheesy twists.
Cheesy Bread Twists
Makes 12 twists
3 to 3-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes Rapid Rise Yeast
1-1/2 teaspoons salt
2/3 cup water
1 (5-ounce) can evaporated milk or 5 oz skim milk + 1/2 TBS butter
6-7 (total) ounces grated sharp cheddar and pepper jack cheeses
1 egg white, lightly beaten with 1 tablespoon water
Grated Parmesan cheese, poppy seed, or sesame seeds (optional)
Directions
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
Meanwhile, heat water and milk until very warm (120 to 130 degrees);stir into flour mixture. Stir in cheese and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10minutes.
Divide dough into 12 equal pieces. Roll each piece to 14-inch rope; fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 20 to40 minutes.
Brush with egg white mixture. Sprinkle with Parmesan cheese, poppy seed, or sesame seed, if desired.
Bake at 400 degrees for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire racks.
Monday, April 6, 2009
Friday, April 3, 2009
Cravings Galore!
One of my favorite restaurant treats is Oriental chicken salad. Unfortunately, it is not part of my new lifestyle. Several months back I came across a slimmed down version. I tweaked it a bit and this was the result. When I really crave restaurant food this is a great stand in. I have left the brand names of my choosing in the recipe. Use your favorites to make it your own.
Here's to your culinary adventures, friend. Cheers!
Oriental chicken salad
2 main dish servings
10 oz chicken tenders, cut into medium chunks
2 TBS la choy teriyaki sauce
1/4 cup sesame seeds
2 1/2 oz la choy oriental fried noodles
50/50 mix salad greens*
Kraft free honey dijon salad dressing
Marinate chicken in teriyaki sauce 10-15 minutes.
Toss with sesame seeds.
Bake in a preheated oven (350) for 10-12 minutes, until no longer pink.
Evenly distribute warm chicken over salad greens. Sprinkle with oriental noodles. Drizzle desired amount of dressing.
* I use Fresh Express pre-washed salad. It is 50% baby spinach and 50% mixed romaine and baby leaf lettuces.You can swap this out and use mixed greens if you prefer.
Here's to your culinary adventures, friend. Cheers!
Oriental chicken salad
2 main dish servings
10 oz chicken tenders, cut into medium chunks
2 TBS la choy teriyaki sauce
1/4 cup sesame seeds
2 1/2 oz la choy oriental fried noodles
50/50 mix salad greens*
Kraft free honey dijon salad dressing
Marinate chicken in teriyaki sauce 10-15 minutes.
Toss with sesame seeds.
Bake in a preheated oven (350) for 10-12 minutes, until no longer pink.
Evenly distribute warm chicken over salad greens. Sprinkle with oriental noodles. Drizzle desired amount of dressing.
* I use Fresh Express pre-washed salad. It is 50% baby spinach and 50% mixed romaine and baby leaf lettuces.You can swap this out and use mixed greens if you prefer.
Tuesday, March 31, 2009
Skillet Lasagna
Quick and easy on a cool night! This recipe has all the flavor of classic lasagna, without all the fuss, fat, and calories. It comes together in about 30 minutes.
Jon and I have given this an 8 1/2, also known as " it's a keeper, honey" in Jon's personal rating system. :)
Here's to your culinary adventures, friend! Cheers.
Skillet Lasagna
1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced fire roasted tomatoes (undrained)
2 cups water
8 oz tomato sauce
3 tsp Italian seasoning
1 tsp garlic salt
2-1/2 cup broken up oven ready lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper
1 egg
¼ cup mozzarella
In a large skillet, brown beef with onions and garlic. Drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Spread over pasta mixture.
Top with mozzarella. Cover and cook for 5 minutes more.
Serves 6
Jon and I have given this an 8 1/2, also known as " it's a keeper, honey" in Jon's personal rating system. :)
Here's to your culinary adventures, friend! Cheers.
Skillet Lasagna
1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced fire roasted tomatoes (undrained)
2 cups water
8 oz tomato sauce
3 tsp Italian seasoning
1 tsp garlic salt
2-1/2 cup broken up oven ready lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper
1 egg
¼ cup mozzarella
In a large skillet, brown beef with onions and garlic. Drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Spread over pasta mixture.
Top with mozzarella. Cover and cook for 5 minutes more.
Serves 6
Monday, March 30, 2009
Bok Choy?!
Jon and I are well into our healthy lifestyle, so today was "relieve the cravings" day. Jon is a very big fan of "Chinese" food. Well, American style Chinese food. I, on the other hand, have been craving soup lately. So I decided to combine the two cravings.
I borrowed a cookbook from a friend of mine this weekend, thanks Kate ;) and found exactly what I was looking for. I tweaked it a bit, but not too much.
For those of you keeping score books, this particular recipe gets an 8 3/4.
Here's to your culinary adventure, friends. Cheers!
Wonton and Shrimp tail soup
7 oz ground pork
14 oz large shrimp, divided and cooked, tails reserved
2 tsp dry white wine or rice wine
2 tsp light soy sauce
1 tsp dark olive oil
1 ½ tsp prepared Chinese 5 spice
Pepper to taste
Round wonton wrappers
5 cups chicken/ham stock
15 ounces bok choy, coarse chopped
1 large scallion, sliced thin
Directions
Coarsely chop half the shrimp. Move to a large mixing bowl. To the chopped shrimp, add the pork, wine, soy sauce, oil, pepper, and Chinese 5 spice. Combine thoroughly.
Using a round teaspoon, place 1 tsp of the filling in the center a wonton wrapper. Using a pastry brush, brush the outer edge of the wrapper with water. Pull the edges in to form a small bundle. Repeat until all filling is gone, about 48 wrappers.
Bring a large pot of water to a simmer. Salt liberally. Add wonton bundles. Cook 4-5 minutes. Drain well. Set aside.
Pour stock, shrimp tails, and half the scallion in a large pot. Bring to a simmer. Simmer for 5-7 minutes. Remove tails and scallion. Add to the broth the bok choy, remaining shrimp, and wontons. Simmer 2-3 minutes. Serve immediately with a sprinkle of reserved scallions.
Serves 4
I borrowed a cookbook from a friend of mine this weekend, thanks Kate ;) and found exactly what I was looking for. I tweaked it a bit, but not too much.
For those of you keeping score books, this particular recipe gets an 8 3/4.
Here's to your culinary adventure, friends. Cheers!
Wonton and Shrimp tail soup
7 oz ground pork
14 oz large shrimp, divided and cooked, tails reserved
2 tsp dry white wine or rice wine
2 tsp light soy sauce
1 tsp dark olive oil
1 ½ tsp prepared Chinese 5 spice
Pepper to taste
Round wonton wrappers
5 cups chicken/ham stock
15 ounces bok choy, coarse chopped
1 large scallion, sliced thin
Directions
Coarsely chop half the shrimp. Move to a large mixing bowl. To the chopped shrimp, add the pork, wine, soy sauce, oil, pepper, and Chinese 5 spice. Combine thoroughly.
Using a round teaspoon, place 1 tsp of the filling in the center a wonton wrapper. Using a pastry brush, brush the outer edge of the wrapper with water. Pull the edges in to form a small bundle. Repeat until all filling is gone, about 48 wrappers.
Bring a large pot of water to a simmer. Salt liberally. Add wonton bundles. Cook 4-5 minutes. Drain well. Set aside.
Pour stock, shrimp tails, and half the scallion in a large pot. Bring to a simmer. Simmer for 5-7 minutes. Remove tails and scallion. Add to the broth the bok choy, remaining shrimp, and wontons. Simmer 2-3 minutes. Serve immediately with a sprinkle of reserved scallions.
Serves 4
Thursday, March 26, 2009
Crispy Baked Chicken Quarters
My husband and I really enjoy chicken. We like it a variety of ways, from basic season salt and pepper to a saucy chicken caccatori. Tonight I got a "fantastic idea!" I thought why not coat my chicken with wheat germ? It is very healthy for you, and adds a toasted nutty flavor. Here's what I came up with. I remove the skin on my pieces, but my spouse prefers his left on. Either way, the chicken remains juicy. A definite must try.
Crispy Chicken Quarters
2 chicken leg quarters
1/4 dry bread crumbs
1/4 cup wheat germ
1/4 cup corn meal
fresh cracked pepper
1/2 tsp season salt
1/4 tsp garlic salt
Rinse chicken in cool running water. Remove the skin if you wish. Pat chicken dry. Spritz with olive oil.
Mix all remaining ingredients in a large zip top bag. Add one chicken quarter, toss to coat. Repeat with the other piece. Place a wire baking rack on a sheet pan that has a lip. Transfer chicken to the wire rack.
Preheat oven to 375 degrees. Bake for approximately 55 minutes.
Crispy Chicken Quarters
2 chicken leg quarters
1/4 dry bread crumbs
1/4 cup wheat germ
1/4 cup corn meal
fresh cracked pepper
1/2 tsp season salt
1/4 tsp garlic salt
Rinse chicken in cool running water. Remove the skin if you wish. Pat chicken dry. Spritz with olive oil.
Mix all remaining ingredients in a large zip top bag. Add one chicken quarter, toss to coat. Repeat with the other piece. Place a wire baking rack on a sheet pan that has a lip. Transfer chicken to the wire rack.
Preheat oven to 375 degrees. Bake for approximately 55 minutes.
Saturday, March 21, 2009
Well, Steve, I give it a 9
When I was in high school, my Mom made up a rating system to decide what stayed on the menu and what was to be banished to the back of the recipe box. A 1 meant, please don't ever make this for me again, even if that's all we have to eat... And a 10 meant I can eat this every day for the rest of my life and die happy. This particular recipe got a 9.
Another tasty tidbit for you all- On one of our very first dinner dates, I made these for Jon. I think secretly it's why he decided to keep me around ;)
Pecan Chicken Fingers
Ingredients:
1/3 cup crushed corn flakes
1/8 tsp garlic powder
½ cup fine chopped pecans
1 TBS dried parsley
12 oz boneless, skinless chicken
1/8 tsp salt
2 TBS milk
Directions:
Preheat oven to 400.
Wash chicken, pat dry with paper towels.
Cut chicken into strips. Combine remaining ingredients except milk.
Dip chicken into milk the dredge in cornflake mixture. Place on a prepared baking sheet.
Bake 8-10 minutes until no longer pink.
Another tasty tidbit for you all- On one of our very first dinner dates, I made these for Jon. I think secretly it's why he decided to keep me around ;)
Pecan Chicken Fingers
Ingredients:
1/3 cup crushed corn flakes
1/8 tsp garlic powder
½ cup fine chopped pecans
1 TBS dried parsley
12 oz boneless, skinless chicken
1/8 tsp salt
2 TBS milk
Directions:
Preheat oven to 400.
Wash chicken, pat dry with paper towels.
Cut chicken into strips. Combine remaining ingredients except milk.
Dip chicken into milk the dredge in cornflake mixture. Place on a prepared baking sheet.
Bake 8-10 minutes until no longer pink.
Tuesday, March 17, 2009
Granola?!
We had company over last night. Now this may not seem like a big deal to some of you, but it's been a long winter this year and we have a tendency to hibernate out of the cold. It was delightful to see people again.
As our company walked in the door, I popped in a batch of maple granola. As politely as possible, my female friend tugged on my arm and stated quietly: "You know, honey, they sell that
pre-made in the grocery stores." I giggled as I pulled the pan out of the oven to give the sweet, whole grain mix a good shimmy/shake.
I like granola, but I like it in a pure state. No preservatives, not a bunch of added sodium. So I make my own. This recipe uses a lot of things I have in my house on a regular basis. And when you get to the pure maple syrup- it must be pure. Good quality only, it's a bit pricey, but well worth the price tag. And, a little goes a very long way. No Mrs. Butterworth please. Blech!
If you are in the mood for some mildly amusing entertainment and adventure, try some homemade granola :)
Maple Granola
2 cups old-fashioned oats
1/4 cup wheat germ
1/4 cup whole almonds
1/4 cup carob covered raisins
1/4 cup sweetened flaked coconut
1/3 cup pure maple syrup
1/4 cup apple juice concentrate
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dried tropical blend fruit
Preheat oven to 300° F.
In a large bowl, combine all ingredients except the dried fruit and carob raisins, toss well.
Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned.
Once completely cool, stir in dried fruit and raisins.
As our company walked in the door, I popped in a batch of maple granola. As politely as possible, my female friend tugged on my arm and stated quietly: "You know, honey, they sell that
pre-made in the grocery stores." I giggled as I pulled the pan out of the oven to give the sweet, whole grain mix a good shimmy/shake.
I like granola, but I like it in a pure state. No preservatives, not a bunch of added sodium. So I make my own. This recipe uses a lot of things I have in my house on a regular basis. And when you get to the pure maple syrup- it must be pure. Good quality only, it's a bit pricey, but well worth the price tag. And, a little goes a very long way. No Mrs. Butterworth please. Blech!
If you are in the mood for some mildly amusing entertainment and adventure, try some homemade granola :)
Maple Granola
2 cups old-fashioned oats
1/4 cup wheat germ
1/4 cup whole almonds
1/4 cup carob covered raisins
1/4 cup sweetened flaked coconut
1/3 cup pure maple syrup
1/4 cup apple juice concentrate
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dried tropical blend fruit
Preheat oven to 300° F.
In a large bowl, combine all ingredients except the dried fruit and carob raisins, toss well.
Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned.
Once completely cool, stir in dried fruit and raisins.
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