Oven Fries

"Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp.  Serves 3 to 4."  From Cook's Illustrated, Published January 1, 2004. 

INGREDIENTS

·          3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise

            into 10 to 12 evenly sized wedges

·          5 tablespoons vegetable oil or peanut oil

INSTRUCTIONS

1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Black Bean and Chickpea Hummus

This is one of our favorite homemade hummus recipes.  The nonfat yogurt and black beans make it a bit healthier too.

Ingredients

o 1 cup canned black beans, drained
o 1 cup canned garbanzo beans (chickpeas), drained
o 1 T olive oil
o 2 T fresh lemon juice
o 2 T plain nonfat yogurt
o 2 T water
o 1 clove garlic, chopped
o 1 ½ teaspoons curry powder
o Salt and pepper to taste


Directions
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into a blender or food processor. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

Stir-Fried Shrimp and Snow Peas with Coconut Curry Sauce

Note: This come together super fast, so have all the ingredients prepped before cooking, including the sauce.

SHRIMP

·          1 pound extra-large shrimp (21-25 per pound), peeled and deveined (I bought frozen ones and then peeled them.  They were already deveined)

·          2 teaspoons low-sodium soy sauce

·          2 teaspoons Chinese rice cooking wine (Note:      I substituted 1 teaspoon rice vinegar, 1 teaspoon of chicken broth, and 1 teaspoon of coconut milk).

STIR-FRY

·          3 scallions, minced

·          3 garlic cloves, minced

·          1 T grated fresh ginger

·          5 teaspoons canola oil (used 1-2 teaspoons at a time)

·          2 red bell peppers, stemmed, seeded, and cut into matchsticks

·          1 recipe of Coconut Curry Sauce*

1.  For the shrimp:  Toss the shrimp in the soy sauce and rice vinegar mixture in a bowl and marinate for at least 10 minutes or up to 1 hour in the fridge.

2.  For the stir-fry:  Combine the scallions, garlic, ginger, and 1 teaspoon of oil in a bowl.  Set aside.

3.  Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking.  Add the shrimp, break up any shrimp that stick together and cook until lightly browned on all sides but not fully cooked about 1½ minutes.  Transfer to a bowl, cover, and set aside.

4.  Add the remaining 2 teaspoons of oil to the skillet and return to high heat until shimmering.  Add the bell peppers and cook until almost crisp-tender 2-3 minutes.  Add the snow peas (I also added shredded carrots) and cook until the vegetables are crisp-tender, about 1 minute longer.

5.  Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan until fragrant 15-30 seconds.  Stir it into the vegetables.

6.  Return the shrimp, with any accumulated juice, to the skillet.  Whisk the sauce to recombine, and then add to the skillet.  Simmer, tossing constantly, until the shrimp are cooked through and the sauce has thickened 1-2 minutes.  Serve over rice or quinoa.  From The American’s Test Kitchen Healthy Family Cookbook.

Coconut Curry Sauce

These are Baldy's favorite flavors so I've been searching for the coconut curry sauce for our stir-fry dinners.  And I think I finally found it!

2/3 cup light coconut milk
6 tablespoons of chicken broth
1 teaspoon sugar
1 teaspoon cornstarch
¼ teaspoon salt
2 teaspoons curry powder
1/8 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl and add to stir-fries at the end.

Magic in the Middle Cookies

Amazing!  Any peanut butter and chocolate fan will love these cookies--soft, rich chocolate flavor, with a warm peanut buttery middle.  Adapted slightly from King Arthur Flour.

photo from My Kitchen Cafe

INGREDIENTS
Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

DIRECTIONS
Preheat the oven to 375°F. Line with parchment two baking sheets (or use a nonstick mat).

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.

Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, let cool for 1 minute on the cookie sheet before sliding the parchment with the cookies onto a cooling rack.

The Best Chicken Enchiladas

Enchiladas are one of Baldy's favorite foods.  But those slimly green chiles floating in cream of chicken soup type of enchiladas totally turned me off to enchiladas for a long time.  I've tried TONS of recipes trying to find the REAL enchilada.  As I explored I realized that I prefer a simple filling mostly chicken and cheese.  I found that the sauce was one of my least favorite things--not liking green or red canned sauces.  I also discovered that a good sauce uses chili powder to get the color not just tomatoes.  And then I found recipe.  And I tried it.  And I knew my search was over.  These were the most amazing enchiladas to both an enchilada affecionado and an enchilada skeptic.  And do yourself a favor--make the sauce.  It's sooooooo worth it!  Adapted from The America's Test Kitchen Family Cookbook.

 The Best Chicken Enchiladas

3 cups finely shredded or chopped cooked chicken (about 1.5 pounds)

12 ounces sharp cheddar cheese, shredded (about 3 cups)

2 ½ cups fast enchilada sauce*  (or use 20 oz canned)

1 can chopped green chiles, drained (for extra heat use 2 cans!)

12/ cup minced fresh cilantro

Salt

Pepper

12 (6-inch) soft corn tortillas

1.  Preheat oven to 400 degrees.  Combine the chicken, 2 cups of the cheese, ½ cup of the enchilada sauce, the green chiles, and cilantro in a large bowl.  Season with salt and pepper to taste.

2.  Stack the corn tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45-60 seconds.

3.  Spread the warm tortillas out on a clean counter.  Place 1/3 cup of the chicken mixtures evenly down the center of each tortilla.  Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 baking dish lightly coated with vegetable oil spray.  (Note: you may need to lay 4 of the enchiladas on top if you’re making all 12.   *I usually make only half in an 8x8 pan and freeze the other 6 for another dinner).

4.  Lightly spray the enchiladas with vegetable oil spray.  Spread 1 cup of sauce over enchiladas to coat thoroughly.  Sprinkle the remaining 1 cup of cheese down the center.  Cover with foil and bake until heated through 20-25 minutes.  

5.  Remove foil and continue to bake until the cheese starts to brown about 5 more minutes.  Serve with any remaining sauce, lime wedges, sour cream, diced avocado, shredded lettuce, and salsa.

Fast Enchilada Sauce

1 tablespoon vegetable oil

1 onion, minced

½ teaspoon salt

3 tablespoons chili powder

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons sugar

2 (8oz) cans tomato sauce

½ cup water

Heat the oil in a 12-inch skillet over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the chili powder, garlic, cumin, and sugar.  Cook until fragrant, about 15 seconds.  Stir in the tomato sauce and water.  Bring to simmer and cook until slightly thickened, about 4-5 minutes.  Season with salt and pepper to taste.  (Note we love the sauce like this, but for a more authentic sauce that’s smooth, you’ll need to strain it through a fine mesh strainer first).


*To Make Ahead.  Assemble the enchiladas through 3, cover tightly with plastic wrap and refrigerate for up to 2 days (or freeze by adding another layer of foil).  Let thaw if frozen at least 24 hours in the fridge.  Then top with sauce and cheese and baking as directed in steps 4 and 5.

Crisp Roasted Potatoes

The steps of partially cooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.  From Cooks Illustrated.  Excellent served with Zippy Barbeque.


INGREDIENTS
• 2 ½ pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
• Table salt
• tablespoons olive oil
• Ground black pepper

INSTRUCTIONS
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2. Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.

Cinnamon Swirl Bread

This is a favorite of mine that my mom used to bake.  I've changed the recipe a little using some whole-wheat flour and egg substitutes.  I adapted this from my mom's recipe as well as this one from a friend.

Time: 30-45 minutes prep, 2+ hours total rising, 30 minutes baking
Makes 2 loaves

Ingredients
• 6 cups of flour (I used 2 cups whole wheat flour)
• 5 T vital wheat gluten
• 7 T sugar
• 1½ t salt
• 1T instant yeast
• 1¼ cup milk
• 5 T butter
• ¾ cup warm water
• 3 eggs*
• ¼ cup butter, softened
• ½ cup white sugar
• ¼ cup light brown sugar
• 3 T cinnamon

1. In a large mixer bowl mix with a whisk combine flour, gluten, sugar, salt, and yeast.
2. In a saucepan combine butter and milk and water. Heat over low heat until liquid is warm (butter/margarine does not need to melt).  You can also do this in the microwave stirring every 30 seconds and checking when it's the right temperature.  Between 110-120 degrees is perfect.
3. Gradually add eggs* to dry ingredients and mix 1-2 minutes on low, scraping bowl occasionally.
4. Switch to the dough hook and add the liquid ingredients.  Let mix until all the flour is incorporated.  If the dough is sticking to the sides add a little flour at a time until it pulls away (about 1/4 cup at a time).
5. Knead 2 more minutes or until dough is smooth and elastic. Remove dough from hook.
6. Place dough in a greased bowl, turning to grease the top. Cover; let rise in a warm place, free from a draft, until doubled in bulk, about 1 hour (a little longer if using whole wheat flour)
7. Meanwhile combine sugar and cinnamon, and soften butter.
8. Punch down dough; turn out onto a lightly floured board. Divide dough in half. Roll half the dough into a 14x9 rectangle.
9. Rub lightly with softened butter. Sprinkle half of the cinnamon-sugar mixture over the bread. Roll tightly from the 9-inch side jelly-roll style. Seat edge firmly. Seal end of loaf and tuck underneath.
10. Place loaf, seam side down, in a greased 9-inch bread loaf pan. Repeat with other loaf. Cover; let rise until doubled in bulk about another hour.  Sprinkle the tops of the loaves with any remaining cinnamon sugar.
11. Bake at 375ºF (or 350ºF if using dark non-stick pans) for 30 minutes, or until golden brown. Remove from oven and turn out onto wire racks to cool.  If you can resist slicing into warm from the oven, serve when completely cooled.

*To make this a little less eggy for Little Red (she's almost outgrown her allergy, but still can't have a ton of eggs in food)...I substituted 2 T milled flax seed and 6 T of warm water for two of the eggs.  I love that flax seed also makes it a little healthier then eggs.

French Hot Chocolate

This is a great make-ahead dessert. I often will make the chocolate mixture up the night before or in the morning. Then put the milk in a crock pot on the low setting for about an hour before serving, so no last-minute prep is needed! Everyone raves about this hot chocolate! I love the fluffy, light, yet rich chocolaty taste.  Not my everyday hot chocolate, but great for a special treat.  From Favorites.

 3 (1 oz) squares of Baker’s semi-sweet chocolate
 ½ cup water
 ½ teaspoon salt
 ¾ cut sugar

 1 cup heavy cream, whipped
 1 teaspoon vanilla
 Milk (about 1 gallon)


Cook chocolate and water over low heat until smooth and thick, stirring constantly—be careful not to burn the chocolate. Add salt and sugar; cook for 5 minutes more. Cool completely.

Whip heavy cram and add vanilla. (You could substitute almond or peppermint extract for a little different flavor). Fold into cooled chocolate mixture. Store in refrigerator. To serve, add a heaping tablespoon (or two) to a cup of hot milk. Stir and enjoy.

Yeasted Waffles

From Cooks Illustrated March 2004

The batter must be made 12 to 24 hours in advance.  They prefer this recipe in a regular waffle iron but a Belgian waffle iron will also work it just makes fewer waffles (that's what we use).  These are best served fresh.  These waffles are quite rich so we usually skip the butter.  We love the crispiness and airiness the yeast creates.

INGREDIENTS
1¾ cups whole milk , or low-fat milk, or skim milk
8 tablespoons unsalted butter , cut into 8 pieces
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
1½ teaspoons instant yeast
2 large eggs
1teaspoon vanilla extract

INSTRUCTIONS
1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch (about 105-110). Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.  In small bowl, whisk eggs and vanilla until combined, set aside.  Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least *12 and up to 24 hours.

2. Preheat the waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles and serve immediately or hold in low temperature oven .  To do this, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes in the oven before serving.

NOTE:  

*For a quicker version of this recipe, place bowl in a warm draft-free place until double in size with bubbles on the surface about 60-90 minutes.

Buffalo Chicken Party Dip (Wowie!)

This is a hearty dip with all the flavors of buffalo chicken wings without all the grease. It’s got a lot of strong flavors so people either LOOOOOVE it or hate it. This is a great recipe for a houseful of guests, but it makes a lot, so cut it in half for smaller gatherings. Not your average dip! From Tiffany Johnson.

3 cups of shredded cooked chicken (about 3 chicken breasts)
1-2 packages (8oz) of light or fat-free cream cheese
1 bottle (about 16oz) of chunky bleu cheese dressing
1 bottle (16oz) of Anchor Bar chicken wing sauce
1 (12 oz) package of Mexican 4-cheese blend

Sautee chicken in a pan over medium heat with the wing sauce until all the absorbed, stirring occasionally. In a 9x13 pan layer the cream cheese, the chicken and sauce mixture, then the bleu cheese dressing, then the shredded cheese. Bake at 375 degrees or until bubbly. Serve with hearty tortilla chips or crackers.

Sweet Potato Medallions with Pecans and Goat Cheese

Roasting the sweet potatoes turns them Marshmallow-y sweet and delicious with no added sugar.  I'd eat this any day over candied yams!

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half of the dressing over salad.

When the sweet potatoes are done, lay on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately.  slightly adapted from Smitten Kitchen

Lemon Fresh Cranberry Scones

1 1/2 tablespoons freshly grated lemon zest (2-3 lemons)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream

Accompaniment: creme fraiche or whipped cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

Using a pastry cutter, blend flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

Note:  These are quite easy to make in advance.  Roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, just add 3 to 5 extra minutes baking time. Scones are always best when they’re baked.  Adapted from Smitten Kitchen.