Lemon Chicken

Prep: 15 minutes Total: 25 minutes Yield: Serves 6
● ● ● ● ● ● ● ● ● ● ●

1 tablespoon chopped garlic 2 tablespoons plus 1 teaspoon olive oil, separated 3 cups low-fat, reduced-sodium chicken broth 2 tablespoons freshly squeezed lemon juice 2 teaspoons water 2 teaspoons cornstarch 1/2 cup cauliflower puree 1 tablespoon chopped parsley (optional) 2 large egg whites 1 large egg 1 cup whole-wheat flour

● ● ●

1/2 teaspoon salt 1 teaspoon garlic powder 6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds)

In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice. In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside. Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavybottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve. Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g

Asparagus and Herb Lasagna

This is a great do-ahead meal for a dinner party. The lasagna takes a little time, but it’s actually very simple and keeps very well for a day or two in the refrigerator before you bake it. · · · · 2 large garlic cloves, peeled Salt 2 pounds asparagus 1 recipe olive oil béchamel [1]

and cover tightly with foil. then cut the asparagus (thick or thin) into 1-inch lengths. add salt to taste and the asparagus ends. Remove the asparagus ends and the garlic cloves from the water and discard. and add the asparagus stalks. 3. Using tongs. 212 milligrams sodium (does not include salt added during cooking). Repeat with one more layer. Stir the asparagus into the remaining béchamel. and add the garlic cloves. the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil. Don’t drizzle on the last tablespoon of olive oil until you’re ready to bake. basil. Yield: Serves six. arugula · 1/2 pound no-boil lasagna noodles 1. medium and thin stalks for three minutes. 4. and serve. along with 1/ 4 cup of the Parmesan and the herbs. Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel. then drain on a clean dish towel. cover partially and simmer the asparagus ends for 30 minutes. this is what causes sauces to lump. to a bowl of ice water. and continue to bake until the top just begins to color. parsley. Set aside. If the liquid is too hot. spread it over the top and sprinkle on the remaining Parmesan. and drop in enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish. Parboil another layer’s worth of pasta. 2. Nutritional information per serving: 305 calories. 40 grams carbohydrates. such as tarragon. Uncover. Bring the water back to a rolling boil. Boil just until the pasta is flexible (about three minutes for no-boil lasagna). . 16 grams protein Olive Oil Béchamel The milk should be cold or at room temperature. Preheat the oven to 350 degrees. If the asparagus stalks are thick. Do not drain the cooking water. chives. Sprinkle on 2 tablespoons Parmesan. Advance preparation: You can make this up to a day or two before you bake it. Remove the plastic. Add freshly ground pepper to taste and adjust salt. and replace with foil before baking. When the water comes to a boil.· 3/4 cup plus 1 tablespoon freshly grated Parmesan · 1/2 cup finely chopped fresh herbs. Bring the water back to a boil. Remove from the heat. using a spider or tongs. then drain and dry on a clean kitchen towel. End with a layer of pasta. Bake for 30 minutes until bubbling. 5. Cover with a layer of pasta. and if you have any béchamel left. Oil or butter a 3-quart baking dish or lasagna dish. 4 grams dietary fiber. allow to sit five to 10 minutes. and spread a layer over the noodles. Transfer them. transfer the pasta to a bowl of cold water. Cover tightly with plastic if storing in the refrigerator. cut in half lengthwise first. Reduce the heat to medium low. Allow the asparagus to cool for a few minutes. Boil thick asparagus stalks for five minutes. that’s three lasagna noodles). Drizzle 1 tablespoon of olive oil over the lasagna. chervil. and top with the asparagus béchamel. 15 milligrams cholesterol. Wrap tightly in plastic and refrigerate. Fill a pasta pot with water. Spread a very thin layer of béchamel over the bottom of the dish. 3 grams saturated fat. then with another 2 tablespoons of Parmesan. Bring to a boil while you trim the asparagus by breaking off the woody ends. 9 grams fat. about 10 minutes.

trimmed and cut into 2-inch segments 1 clove garlic. Yield: Makes 1 1/2 cups Advance preparation: You can make a béchamel up to a day ahead of using it. 0 grams dietary fiber. · · · · · · 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped shallot or onion (optional) 2 tablespoons flour 2 cups low-fat (1 percent) milk Salt to taste Freshly ground white or black pepper 1. for 10 minutes. especially at the bottom and edges of the pan. and bring to a simmer. 1 gram saturated fat. Thin out if necessary with milk or stock. whisking all the while. or more as desired 3/4 cup freshly grated Parmesan cheese (or other) . and cook. Season with salt and pepper. If you lay a sheet of plastic or wax paper directly on the top. Stir often with a rubber spatula. The paste should have the texture of wet sand. If it does. until the mixture begins to thicken. Whisk in the milk all at once. stirring.The main thing to watch for here is scorching. 6 grams carbohydrates. so that the mixture doesn’t stick and begin to burn. and cook. immediately pour the sauce into another pot and continue to cook over very low heat. Keep in the refrigerator. stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula. 43 milligrams sodium (does not include salt added during cooking). there is less chance that a skin will form. 5 milligrams cholesterol. Nutritional information per 1/4 cup serving: 86 calories. or more to taste 1/4 cup pine nuts (almonds) 1/4 cup olive oil. stirring. Variation: Substitute vegetable stock for the milk for a vegan version of this sauce. If it does. Heat the oil over medium heat in a heavy medium saucepan. for about three minutes until smooth and bubbling but not browned. Turn the heat to very low. whisk vigorously when you reheat the béchamel and the sauce should be as smooth as it was when you made it. Stir in flour. 5 grams fat. Strain while hot into a heatproof bowl or a Pyrex measuring cup. 3 grams protein Asparagus Pesto Time: 20 minutes · · · · · · Salt 1 pound asparagus. and simmer. 2. about three minutes. until softened. Add the shallot or onion. until the sauce has thickened and lost its raw flour taste.

a pinch of salt and a couple of tablespoons of the cooking liquid.· · Freshly ground black pepper Juice of 1/2 lemon. When garlic sizzles. Adjust seasoning. Little Artichokes. one at a time. then peeled Fresh thyme or rosemary. then cut off spiky end. stopping to scrape down the sides of the container if necessary. Add the lemon juice and season with salt and pepper to taste. 3. add tomatoes and a splash of water. 2. 1. over low heat. When about half of them are in pan. cut artichokes in half. olives and a pinch of salt. Provençal Style (MARK BITTMAN) Time: 40 minutes 1/4 cup extra virgin olive oil 4 cloves garlic. Meanwhile. 8 to 10 minutes. 2. raise heat so they brown a bit. Pan-Roasted Baby Artichokes . trim bottoms. about an inch down from top. Bring a large pot of water to a boil and salt it. or about 1 1/2 cups any other tomatoes. pitted Salt 12 little (or baby) artichokes 1 pint grape tomatoes. optional 1/2 cup flavorful black olives. move them around as you add remaining artichokes so that they brown evenly. Yield: 4 to 6 servings (about 1 1/2 cups). or to taste. Parmesan. When artichokes brown. and let the asparagus cool slightly. fish or chicken (or cover and refrigerate for up to a day). chopped Chopped fresh parsley leaves for garnish. Drain well. Transfer the asparagus to a food processor and add the garlic. Process the mixture. Add water if needed. 1. prepare artichokes: remove hard leaves. pulse one last time. crushed. 10 to 20 minutes. 2 tablespoons of the oil. and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. cut side down. pine nuts. garnish and serve hot or at room temperature. and add them to pan as they are ready. Add the asparagus and cook until fully tender but not mushy. and serve over pasta. Cook until chokes are tender. add herb. reserving some of the cooking liquid. Combine oil and garlic in a large skillet (cast iron is good). halved or left whole.

non-aluminum skillet. Let the artichokes brown slightly. stirring to coat with oil. garlic and parsley. then quarter each artichoke. 3. sprinkle with coarse salt and serve with lemon wedges. chopped fine 3 tablespoons chopped flat-leaf parsley Coarse sea salt Lemon wedges or red wine vinegar. heavy. Trim the top and stem end. heat a 1/2 inch of olive oil over medium heat.Time: 30 minutes 12 baby artichokes. Transfer the artichokes to a platter. for 5 to 7 minutes. In a wide. Put the artichokes in a bowl of cold water to which the lemon juice has been added. Fettuccine with Artichokes and Chicken . tender center. or at room temperature. stirring occasionally. Eat hot. until they are tender when probed with a paring knife. Stir well and let sizzle for a minute or so. but if there is. carefully add them to the skillet. Add the red pepper. or sprinkle sparingly with red wine vinegar. 1. 2. Juice of 1 lemon Olive oil Salt and pepper Red pepper flakes 4 garlic cloves. for serving. when the oil is nearly smoking. Yield: 4 to 6 servings. Drain and blot the artichokes and. Peel off and discard a few outer petals of the artichokes until you reach the pale. Season well with salt and pepper. There should be no discernible choke. remove it with a paring knife.

) 1 small carrot. Drain the artichokes and add them. Season with salt and pepper and set sauce aside. until soft. he braises artichoke hearts with chicken. Season the chicken with salt and pepper. until chicken is lightly browned. Increase heat to high and add the chicken and tomato paste. until liquid has evaporated. along with 2 tbsp. cook. tarragon and the chicken broth. set aside. stirring occasionally.). chopped (about 1⁄8 oz. Stir lemon juice into a medium bowl filled with water. thinly sliced 2 dried mushrooms. skinless chicken thighs (about 1 lb.) 3 tbsp. such as porcini. mushrooms. Heat the oil in a dutch oven over medium-high heat. dried fettuccine 3⁄4 cup grated cheese (parmesan or mozzarella) 1. Juice of 1 lemon 15 baby artichokes (about 2 lbs. chopped tarragon leaves 3 cups chicken broth 1 lb. to the pot. . For the chunky. about 40 minutes. stirring frequently. about 8 minutes. Bring broth to a boil and reduce heat to mediumlow.We got this satisfying pasta dish from Justin Smillie. Simmer until chicken and artichokes are very tender and the broth has reduced by half. 2. Trim away tough outer leaves of the artichokes to expose their tender. and fresh tarragon. dried porcini mushrooms. extra-virgin olive oil 4 cloves garlic. Add the garlic. to taste 3 boneless. cut into 1" chunks 1 tbsp. woodsy-tasting sauce. stirring constantly. Add the vinegar and cook. about 1 minute. the chef at Smith's. a restaurant in New York City. and carrots and cook. finely chopped Kosher salt and freshly ground black pepper. about 6 minutes. tomato paste 1⁄4 cup white wine vinegar 4 tbsp. pale green interior. Put trimmed artichokes into lemon water.

cut into wedges Directions 1. and place into a slow cooker. SERVES 4 Slow Cooker Pernil Pork Ingredients ● ● ● ● ● ● ● ● ● ● ● 4 cloves garlic 1 cup chopped shallots 2 tablespoons chopped fresh oregano 1 tablespoon ground cumin 2 teaspoons ground ancho chile pepper 2 teaspoons salt 2 teaspoons ground black pepper olive oil 1 tablespoon white wine vinegar 1 (3 pound) boneless pork loin roast 1 lime. shallots. chile pepper. Transfer pasta to 4 bowls and sprinkle with cheese. pour in a little pasta water. stir in 1⁄2 cup cheese and cook. When ready.3. Cook on Low until the pork is fork tender. . cumin. Bring sauce to a boil. about 2 minutes. 2. (If sauce is too dry. set over high heat. or shred. garnish with lime wedges to serve. salt. tossing occasionally with tongs. Add pasta and cook until al dente. Drain pasta and transfer to pot with artichoke and chicken sauce. 6 to 8 hours. Meanwhile. bring a pot of salted water to a boil over high heat. Reserve 1 cup pasta water. about 7 minutes. and pepper into a blender. cut the pork into chunks. until sauce thickens and clings to pasta. Pour in the olive oil and vinegar. Puree until smooth. oregano.) Add remaining tarragon and season with salt and pepper. Spread this mixture all over the pork loin. Place the garlic.

and ½ an English cucumber (cut into strips). 1 tablespoon brown sugar. SHRIMP RISOTTO 5 cups low-salt chicken broth 3/4 cup dry white wine 6 tablespoons (3/4 stick) butter 2 teaspoons minced garlic 1/4 teaspoon dried crushed red pepper 1/2 pound uncooked large shrimp. cut into strips Chopped peanuts Preparation In a blender. Top with a sprinkle of chopped peanuts. Add 1 teaspoon garlic and . spaghetti (cooked) 1 1/2 cups shredded rotisserie chicken 1 red bell pepper. ½ cup peanut butter. 3 tablespoons each rice vinegar and soy sauce. 1 sliced bell pepper. blend together 1 cup water. and 1 teaspoon grated fresh ginger. Toss with 8 ounces spaghetti (cooked). Reduce heat. keep hot. 1½ cups shredded rotisserie chicken. Melt 2 tablespoons butter in medium skillet over medium heat.Gingery peanut noodles with chicken Ingredients ● ● ● ● ● ● ● ● ● ● ● 1 cup water 1/2 cup peanut butter 3 tablespoons soy sauce 3 tablespoons rice vinegar 1 tablespoon brown sugar 1 teaspoon fresh ginger 8 oz. sliced 1/2 English cucumber. deveined 3/4 cup finely chopped shallot 1 1/2 cups arborio rice* or medium-grain white rice 2 tablespoons plus 1 teaspoon parsley preparation Bring broth and 1/4 cup wine to simmer in medium saucepan. peeled.

Remove pot from heat. and 3 cups water. Add 2 cups broth mixture. Sprinkle with 1 teaspoon parsley. about 4 minutes. peeled. season with salt. about 1 minute. Continue adding broth mixture 1 cup at a time. Simmer until shrimp are just cooked through.5 ounces) coconut milk 1 tablespoon cornstarch 4 ounces angel-hair pasta 1 1/2 pounds large shrimp. stirring often. Break pasta in half. and simmer until pasta is al dente and carrots are just tender. Transfer to bowls. add to pot. coconut milk. stir until opaque. and thinly sliced 1 can (13. Remove from heat. Add carrots. Bring to a boil. cook. Add remaining 1/2 cup wine. and garnish with shallots . add to pot. about 2 minutes. Cook until rice is just tender and mixture is creamy. garlic. Add shallot and remaining 1 teaspoon garlic. peeled. and pepper flakes. reduce heat to medium. Stir in reserved shrimp cooking liquid. about 1 minute. about 5 minutes longer. Add shrimp. deveined.crushed red pepper. stirring often and simmering until liquid is absorbed before adding more. stirring. Ladle into serving bowls. halved lengthwise. 3 to 4 minutes. sauté until shallot is pale golden. Drain shrimp. mix cornstarch and 2 tablespoons water until smooth. Return to a boil. reserving cooking liquid. then shrimp. Add ginger. Stir shrimp and 2 tablespoons parsley into risotto. until fragrant. and tails removed 1/4 cup freshly squeezed lime juice Coarse salt 1 shallot. Season risotto to taste with salt and pepper. . about 2 minutes. thinly sliced Directions Heat oil in a large (3-quart) saucepan over medium-low heat. about 2 minutes. In a small bowl. and stir in lime juice. Add rice and stir to coat. COCONUT SHRIMP SOUP 1 tablespoon vegetable oil 1 tablespoon ginger (fresh grated) or 1/2 tbsp powdered 2 cloves garlic. about 20 minutes. Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. minced 1/4 to 1/2 teaspoon red-pepper flakes 1 pound (6 to 8 medium) carrots. Sauté until shrimp begin to turn pink. Simmer until liquid is absorbed.

Taste and adjust seasoning.to 1-inch chunks 1/2 cup flour. and turn heat to high. Return chicken to pan and stir to coat with sauce. then serve. Turn off heat and let pan cool for a moment. finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sweet paprika 1/2 teaspoon red chili pepper flakes 3/4 teaspoon kosher salt 3/4 cup coconut milk 3/4 pound green beans. Bihari Green Beans Masala Yield 2 to 3 servings -. Add remaining oil to pan and turn heat to medium high. preferably nonstick. like corn or canola Salt and pepper 2 tablespoons slivered garlic 1/4 teaspoon cayenne pepper. 3. then darkens slightly. toss it and cook until just about done: smaller pieces will take 5 minutes total. larger pieces about 10. Yield: 4 servings. 1.Time 40 minutes Ingredients · · · · · · · · · · · · 2 tablespoons vegetable oil or light olive oil 2 tablespoons sliced almonds 1/2 cup finely chopped onion 3 large cloves garlic. Put 2 tablespoons oil in a large skillet. add chicken in one layer. preferably dark meat. more as needed 4 tablespoons neutral oil.STIR-FRIED CHICKEN WITH KETCHUP Time: 20 minutes 1 1/2 pounds boneless chicken. about 2 minutes. When chicken browns on one side. in 1/2. or to taste 1 cup ketchup. Sprinkle with salt and pepper. Add garlic and cayenne pepper and cook. Add ketchup and stir. Remove to a plate. When oil smokes. cook until ketchup bubbles. stirring. Toss chicken with flour so that it is lightly dusted. 2. trimmed and cut into 1-inch pieces 1 teaspoon lime juice .

then carefully remove pan. serve accompanied by plain cooked rice or roti flatbread. about 6 minutes. Add one teaspoon of salt and coconut milk. cumin. for a total of 15 to 20 minutes. Batter should be about the consistency of pancake batter. Put cauliflower in a roasting pan. whisking to eliminate lumps. · 2. covered. Wait a couple of minutes for oil to get hot. Sauté until the onion is tender and begins to fry. When cauliflower is finished roasting. sprinkle it with curry powder and toss. stirring. Transfer to a warmed serving dish and garnish with almonds. use the florets. about 4 minutes. 2. (It will release easily from pan when it is done. chili pepper flakes and salt to the unwashed sauté pan. paprika. and toss lightly. or more to taste. The recipe can be adapted for 12 ounces of raw cauliflower or carrots. or grapeseed. Spread into a single layer and roast until tender and nicely browned. Remove from heat and transfer almonds to a plate or bowl.) Let it rest for a couple of minutes before turning it out and cutting it into wedges. put flour into a bowl. Trim and peel the carrots. until light golden. 3. Add coconut milk and green beans. firm and crisp around edges. Bake for about an hour. set aside for garnish. Pour remaining oil into a 10-inch nonstick ovenproof skillet and put in oven. or until flatbread is well browned. Add onion. 4. Curried Cauliflower Flatbread Time: 1 1/2 hours · · · · · · 1 medium cauliflower (1 1/2 pounds). If desired. · 3. sprinkle with salt and pepper and toss. corn or olive oil Salt and ground black pepper 1 cup whole wheat flour 1 1/2 cups light coconut milk 1 tablespoon curry powder. drizzle with a tablespoon of oil. pour in batter. Mix well and bring to a boil. until the beans are tender. Add almonds and cook. and cuts them in one-inch diagonal slices. Set aside.Method 1. Heat the oil in a 3-quart sauté pan over medium heat. garlic. coriander. fold cauliflower into batter. · · 4. Sprinkle beans with lime juice. spread it into an even layer and return skillet to oven. 1. Reduce heat to medium-low and cook. trimmed and finely chopped 4 tablespoons peanut oil. tossing with a spatula halfway through. and cut them in pieces that are one and a half inches in diameter. While cauliflower roasts. Heat oven to 400 degrees. and return to medium heat. . For the cauliflower.

until lentils are just tender. then turn off heat. stir shallot mixture into the lentils. Lentils With Curried Tarka Time: 45 minutes · · · · · · · 1 cup dried brown lentils. When lentils are cooked to desired tenderness. Put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). Add a large pinch of salt. Add scallions and lemon zest and cook. cover partly and cook. Dal should be moist but not soupy. Add liquid as necessary to keep them a little soupy. 3 to 5 minutes. Turn heat down to medium-low so that mixture bubbles gently. 2. Yield: 4 servings. add more water and heat through. stirring occasionally. until soft and fragrant. coconut milk or vegetable stock. more if needed 4 tablespoons butter or vegetable oil 1 cup chopped shallots 1 tablespoon lemon zest 1 tablespoon curry powder Salt and freshly ground black pepper 1. combine lentils and liquid and bring to a boil over medium-high heat. washed and picked over 2 medium green apples. Taste and adjust seasoning and serve. if it is not. Mung Bean Dal With Apples and Coconut Tarka Time: About an hour · · · · 1 1/2 cups dried mung beans. some pepper. Cook mixture (the tarka) for just another 30 seconds or so. washed and picked over 2 1/2 cups water.Yield: 4 to 8 appetizer servings. In a medium saucepan. Stir in the curry powder and cook and stir for another minute or so. cored. stirring frequently. peeled and chopped 1 14-ounce can coconut milk Salt and freshly ground black pepper . 3. 20 to 30 minutes.

mint and lime juice. Cook.· · · · · · · · 4 tablespoons butter or vegetable oil 1/2 cup shredded coconut 2 tablespoons minced fresh ginger 2 tablespoons minced garlic Pinch ground turmeric (optional) 1/2 cup sliced shallots 1/2 cup chopped fresh mint leaves Juice of 1 lime. stirring occasionally and adding salt as beans become tender. 5 to 10 minutes. chopped Salt and freshly ground black pepper 2 tablespoons poppy seeds 1. 3. When liquid has thickened. stirring occasionally. put butter in a skillet over medium heat until it is melted and foamy (or shimmering if using oil). 2. then stir in shallots. until beans are soft. add water as needed to keep everything moist. place beans with chilies. 35 to 45 minutes. When beans are just tender. until . then turn heat down to medium-low so mixture bubbles steadily but not violently. apples and coconut milk. Yield: 4 to 6 servings. Taste. Add coconut. ginger and garlic and cook. Add ginger and shallot and cook. if you are using them. 1. Cook for a minute or two more. then stir butter mixture into pot of beans. 2. until beans are quite soft. 45 to 60 minutes. Cook. Add enough water to cover. Navy Beans With Poppy Seed Tarka Time: About an hour · · · · · · · 1 1/2 cups dried navy beans. In a large pot. Bring to a boil. stirring frequently. picked over and soaked if you like 2 or 3 dried Thai chilies (optional) 4 tablespoons butter or vegetable oil 2 tablespoons peeled and minced fresh ginger 1/2 cup shallot. then turn heat down to medium-low so mixture bubbles gently. and add enough water to cover by about 1/2 inch. put butter or vegetable oil in a skillet over medium heat until it melts and is foamy (or shimmering if using oil). In a medium pot. Add turmeric if using it. add more water as needed to keep beans from sticking. Stir frequently and adjust heat to prevent burning. washed. combine beans. Bring to a boil over high heat. adjust seasoning and serve. until mixture (called a tarka) crisps and turns golden.

then turn heat down to medium-low so mixture bubbles gently. 20 to 30 minutes. Add cashews and stir to coat them in onion mixture. 3. about 5 minutes. until soft and golden. stirring occasionally. stirring until beans are soft. 1. Cook. Bring to a boil. stir in some salt and pepper. 3. Recipe: French Lentils With Cashews Time: About an hour · · · · · · · · · 2 tablespoons butter or peanut oil ½ cup shallots. Add lentils and enough water to cover by about an inch. chopped 1 tablespoon curry powder or garam masala 1/4 cup tomato paste 1 cup chopped cashews 1/2 cup dried French green (Le Puy) lentils. Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Sprinkle with lots of salt and pepper. Cook and stir just long enough for them to warm a bit. garnished with a dollop of yogurt and a little parsley. about 5 minutes. Serve. Add tomato paste and cook. When lentils are cooked to desired tenderness and mixture has thickened. add more water as needed to keep everything moist. adjust seasoning and serve. then add poppy seeds. Stir in spice blend and keep stirring for a few seconds. stir in the poppy seed mixture (the tarka). stirring to coat with oil and toast for a minute or so. Yield: 4 servings. washed and picked over Salt and freshly ground black pepper 1/2 cup yogurt for garnish 1/4 cup chopped parsley for garnish. Add onion and cook. then turn off heat. until it darkens.soft and golden. stirring frequently. Taste. another couple of minutes. until it becomes fragrant. 2. When beans are cooked to desired tenderness. then taste and adjust seasoning. Chicken Tagine with Apricots and Almonds 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric .

equivalent in shallots 4 garlic cloves. Tie parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water. garlic and remaining 1/4 teaspoon salt to tagine . ginger. turning over once. cut into 6 pieces. uncovered. until just golden. Discard herbs and cinnamon stick. and 2 tablespoons oil in a large bowl. pepper. skin sides down. 1 teaspoon salt. then reduce heat and simmer. separated into halves 1/3 cup whole blanched almonds Special equipment: a 10. bring honey. turmeric. then sliced 1/4 inch thick -. Transfer to a plate. While chicken cooks. stirring occasionally.to 12-inch tagine or heavy skillet. wings and backbone discarded 1 tablespoon unsalted butter 1 medium red onion. remaining cup water. cinnamon stick. simmer until liquid is reduced to a glaze. add apricot mixture to tagine.to 2-quart heavy saucepan. then f chicken. heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds. Stir together ground cinnamon. until apricots are very tender (add more water if necessary). finely chopped 5 sprigs fresh flat-leaf parsley 1 1/2 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots. halved. over moderate heat until hot but not smoking. Add chicken and turn to coat well. 1 to 2 minutes. While apricots cook. Heat butter and 1 tablespoon oil in skillet. then serve chicken sprinkled with almonds on top. kitchen string preparation Preheat oven to 425. uncovered. Put in tagine and cook for 30 minutes. Once apricots are tender. Ten minutes before chicken is done. Tagine-Style Lamb Stew . Transfer with a slotted spoon to paper towels to drain. shallot. chicken. 8 to 12 minutes.1/2 teaspoon black pepper 1 1/4 teaspoons salt 1 (3-lb) chicken. and apricots to a boil in a 1. and any juices accumulated on plate. Add chicken. 10 to 15 minutes.

Add chickpeas and stock. Add the lamb. red pepper flakes. cover and simmer gently until the lamb is very tender.) 3. drained and rinsed 2 cups chicken stock 1/4 cup raisins 1/4 cup chopped fresh parsley 2 tablespoons lemon juice Cooked couscous. stirring frequently. about 5 to 7 minutes. stir in the parsley and lemon juice. . melt the butter over medium-low heat. until they are nicely plumped. about 10 minutes more.Time: About 2 hours 2 pounds lamb shoulder 2 tablespoons unsalted butter about 1/3 cup grated shallot 4 cloves garlic. cumin. (Do not allow the meat to brown. apricot preserves and vinegar and cook. for serving. 1. pepper. 4. uncovered. 2. cinnamon. garlic. Remove from heat. about 1 hour 15 minutes. coriander. until the aroma of the spices is strong. In a Dutch oven or other large. shallot. bring just to a simmer. then reduce the heat to low. and serve with couscous. Trim excess fat from the lamb and cut into 1-inch cubes. minced 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/4 cup apricot preserves 1/3 cup red wine vinegar 1 20-ounce can chickpeas. heavy-bottomed pot. salt. Add the raisins and continue to cook.

sauté until just slightly pink. thinly sliced into rounds 1 large potato. boil until reduced to glaze.Yield: 6 to 8 servings. Heat 1 tablespoon oil in same pot. and raisins. about 5 minutes. sauté until brown. chopped 1 tablespoon garam masala 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 cup dry red wine 1/2 cup dry Sherry 2 cups beef stock 1 (14. Add garlic and spices and stir 1 minute. Transfer meat to bowl. Cook for 45 minutes. about 8 minutes. divided 2 1/2 pounds lamb shoulder or boneless chuck roast. bring to simmer. Add wine and Sherry. Add lamb and accumulated juices. Put entire mixture in tagine. boiled until tender and thinly sliced into rounds . Serving Size Serves 6 Recipe: Tagine of Fish 3 tablespoons olive oil Shallot equivalent of 1 large red onion. Add broth. MOROCCAN LAMB STEW 3 tablespoons olive oil. cut into 3/4-inch cubes 2 cups chopped shallots 3 garlic cloves. tomatoes with juice. Add shallots. Add meat to pot. Sprinkle meat with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. stirring occasionally. about 8 minutes. stir to blend.5 oz) can diced tomatoes in juice 1 1/2 cups golden raisins Preparation Preheat oven to 375.

6 tablespoons in total Shallot. garlic. 3. combine parsley. depending). and place on top of vegetables. potato and pepper in pan. salt. 4. peeled and sliced into rounds 1 lemon. and place on fish. thyme. black pepper. cut into slices about 3 inches long 2 tomatoes. minced 1/4 cup fresh lemon juice 2 1/2 pounds red snapper fillets. thinly sliced 1. Top with lemon slices and any remaining spice mixture. Smear bottom of a tagine with 1 tablespoon olive oil. Yield: 6 servings. In a small bowl. diced small 1/4 teaspoon saffron threads. Sandwich two pieces of fillet together before arranging them. mix well. or to taste 1 teaspoon freshly ground black pepper 2 tablespoons ground cumin. Cover with a lid or foil. and drizzle with 1 to 2 tablespoons water. and sprinkle about 2 tablespoons over vegetables in pan. crumbled and soaked in 1/4 cup hot water Large pinch ground cinnamon Large pinch ground cardamom Large pinch ground allspice Large pinch ground black pepper . Persian Jeweled Rice 2 cups best-quality Basmati rice Kosher salt Unsalted butter. Preheat oven to 400 degrees. cumin. 2. lemon juice and 2 remaining tablespoons olive oil. Smear tomato slices with spice mixture.1 green bell pepper peeled and thinly sliced 1/2 cup chopped parsley 1 tablespoon paprika 2 teaspoons salt. and bake until fish is cooked through (30 minutes to 1 hour. if desired. Rub all sides of fish with some spice mixture. paprika. Sprinkle with more salt. Layer slices of shallot. or to taste 1 teaspoon dried thyme leaves 5 cloves garlic.

carefully lift the bottom crust. uncovered. Spoon over the shallot-fruit mixture. Drain. spoon the rice into a wide bowl or platter. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned. Stir in the apricots and raisins. Yield: 6 servings PUMPKIN BREAD Ingredients . taking care not to get them too brown. 4 to 5 minutes. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Turn off the heat and let rest at least 10 minutes. 5. Cook for 1 minute more. Heat 1 tablespoon butter in a small skillet over medium heat. Leave the pot on the flame. Add the rinsed rice and boil. placing the crisp side up. black pepper and cumin. Rinse the rice several times in cold water until the water runs clear. Drizzle the remaining saffron water over the rice and put on the lid. season lightly with salt and cook until softened and lightly colored. With a spatula. 3. then the remaining rice. for 5 minutes. Spread half the par-cooked rice over the bottom of the pot. for 5 to 8 minutes to gently brown the rice. cardamom.) 4. then drain well in a colander. 1. Set aside for garnish. stirring occasionally. Adjust the heat to very low and leave undisturbed for 30 minutes. 6. 2. To serve. Add the shallot. Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Moisten with 1 tablespoon saffron water and stir in the cinnamon. Sprinkle with the toasted nuts. allspice.Large pinch ground cumin 1/3 cup chopped dried apricots 1/3 cup golden raisins or currants 1/3 cup blanched slivered almonds 1/3 cup roughly chopped pistachios. Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so.

Combine the flour.1-1/2 cups and 2 tablespoons all-purpose flour 1-1/2 cups white sugar 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 cup solid pack pumpkin puree 1/3 cup water 1/2 cup vegetable oil 2 eggs 1/4 cup and 2 tablespoons chopped walnuts (optional) Directions 1. Bake for approximately 1 hour. water. salt. egg. allspice. oil and vinegar. and nuts. Brown on both sides and serve hot. Pour batter into prepared pans. eggs. Stir into the pumpkin mixture just enough to combine. ginger and salt in a separate bowl. Add pumpkin. In a bowl. Heat a lightly oiled griddle or frying pan over medium high heat. pumpkin. Pour or scoop the batter onto the griddle. 2. Stir to blend. baking powder. Beat until well combined. 2. . brown sugar. and spices into a large bowl. vegetable oil. Measure flour. baking soda. cinnamon. mix together the milk. using approximately 1/4 cup for each pancake. PUMPKIN PANCAKES Ingredients 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt Directions 1. sugar. baking soda.

Divide in half. Refrigerate for 1 hour or until firm. brown sugar and vanilla extract in large mixer bowl until creamy. Bake for 8 to 10 minutes or until golden brown. remove to wire racks to cool completely. Gradually beat in flour mixture. Add eggs. Cool on baking sheets for 2 minutes. remove to wire racks to cool completely. Makes 4 dozen bars. beating well after each addition. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. granulated sugar. Shape each half into 15-inch log. pkg. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. baking soda and salt in small bowl. Bake for 20 to 25 minutes or until golden brown. softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. Refrigerate for 30 minutes. Drop by rounded tablespoon onto ungreased baking sheets. Cut into 1/2-inch-thick slices. place on ungreased baking sheets.TOLL HOUSE COOKIES Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter. one at a time. Stir in morsels and nuts. Cool in pan on wire rack. Makes about 5 dozen cookies. . COMBINE flour.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts Directions PREHEAT oven to 375° F. BAKE for 9 to 11 minutes or until golden brown.* Preheat oven to 375° F. Prepare dough as above. Spread into prepared pan. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. wrap in waxed paper. Beat butter. Cool on baking sheets for 2 minutes. wrap in wax paper.

Sprinkle with half of nut mixture. Sprinkle with remaining nut mixture. Bake bread until tester inserted into center comes out clean. Run knife through batter in zigzag pattern. Spoon 1/3 of batter into prepared pan. room temperature 1 cup sugar 2 large eggs 1 cup mashed ripe bananas 2 tablespoons fresh lemon juice 1 1/2 teaspoons vanilla extract Preparation Preheat oven to 350°F. lemon juice and vanilla extract. beating until well blended. Beat in mashed bananas. chopped (optional) 1/2 cup (1 stick) unsalted butter. Chocolate Stout Cupcakes with Cream Cheese Frosting Ingredients . Spoon 1/3 of batter over. Whisk first 4 ingredients in medium bowl to blend. Turn out onto rack and cool. Gradually add sugar. toasted. Beat butter in large bowl until fluffy. add 1 tablespoon flour mixture and toss to coat. Beat in flour mixture. about 1 hour 5 minutes. Cover with remaining batter. Butter and flour 9x5x2 1/2-inch metal loaf pan.Chocolate Chip Banana Bread · · · · · · · · · · · · 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup semisweet chocolate chips 3/4 cup walnuts. Combine chocolate chips and walnuts in small bowl. Beat in eggs 1 at a time.

. Bake another 12 to 13 minutes until risen.Vanilla Chips 1 3 oz pkg of orange gelatin mix .● ● ● ● ● ● ● ● ● ● ● ● ● 3/4 cup unsweetened cocoa. slowly mix in the confectioners' sugar until incorporated and smooth. Bake for about 12 minutes and then rotate the pans. nicely domed. combine the stout. baking soda. Lightly grease 1-2 muffin tins. Top each cupcake with a heap of frosting and dust with cocoa. melted butter. and set in the middle but still soft and tender. filling each 3/4 full. whisk together the cocoa. and salt. melted 1 tablespoon vanilla extract 3 large eggs 3/4 cup sour cream 1 (8-ounce) package cream cheese. softened at room temperature 3/4 to 1 cup heavy cream 1 (1-pound) box confectioners' sugar yield 12 cupcakes or 24 mini cupcakes Directions Preheat oven to 350 degrees F. Mix in sour cream until thoroughly combined and smooth. 1 at time. flour. Gradually mix the dry ingredients into the wet mixture. Divide the batter equally between muffin tins. In a large mixing bowl. sugar. Cover with plastic wrap and refrigerate until ready to use. plus more for dusting finished cupcakes 2 cups sugar 2 cups all-purpose flour 1 teaspoon baking soda Pinch fine salt 1 bottle stout beer (recommended: Guinness) 1 stick butter. In another medium mixing bowl. Orange Dreamsicle Cake 1 box vanilla cake mix 1 C. Beat in eggs. Gradually beat in the heavy cream. Cool before turning out. and vanilla. To make the icing: In a medium bowl with a hand mixer. On low speed. Icing can be made several hours ahead and kept covered and chilled. beat the cream cheese on medium speed until light and fluffy.

Top with mandarin orange slices. Place in boiling water until they float. blanched and chopped fine 1/4 cup Parmesan 4 tbsp flour 3 tbsp fresh breadcrumbs To taste nutmeg.1 cup of boiling water 1 3. dissolve a box of orange gelatin with boiling water. Using a wooden chopstick. • Drain gnudi and toss in pan with the butter and sage. add more flour and test again. After baking. • Make two small balls and test cook. yolks ¼ cup spinach. Remove from the oven to a wire rack to cool completely. all over the cake. • Cook and shock as before. 3. thinly sliced -.4 oz package of instant vanilla pudding mix 1 pint heavy cream 1 tsp vanilla extract 1 tsp orange extract 1 can mandarin oranges Steps: 1. making sure that the mixture gets into all the holes. Cover and chill for 2 to 4 hours 4. 5. Prepare and bake cake with vanilla chips according to package directions for a 9x13 inch pan. poke holes in cake with the handle of a wooden spoon while it is still hot. cut into 1/2-inch-thick slices . mix well. butter and sage. poke small holes through to the bottom of the pan. Spinach and Ricotta Gnudi Ingredients 1 lb ricotta. • In a separate sauté pan. then coat in olive oil and reserve. if they are too soft and don't hold together. To Serve • Bring a large pot of water to a simmer and add the gnudi.equivalent in shallot ● about 2 1/2 pounds turnips. sheep's milk 2 eggs. • Taste. then shock in ice water. grated To taste salt To taste pepper Procedure • Mix all the ingredients together & let rest for 10 minutes. 2. and gently mix until they are coated. take some of the water from gnudi. Slowly pour the orange gelatin mixture over the cake. Make whipped cream with the heavy cream. and stir in vanilla and orange extract. Bring to a boil over medium heat. peeled. Enjoy! TURNIP SOUP ● 3 tablespoons butter ● 1 medium onion. In a small bowl. • Finish with a drizzle of virgin olive oil. • Portion all of the gnudi and roll into balls.

cut into 1/2-inch-thick slices ● 5 cups chicken broth ● 2 cups 2% milk ● Pinch of ground nutmeg ● 2 carrots. Season to taste with nutmeg. peeled and minced 1 large bay leaf 1/4 cup green or black olives 2. Add shallot and sauté until it is translucent. turnip strips and chopped dill. to garnish 1) In a small bowl or cup. if necessary do the browning in two batches. cut into matchstick-size strips ● 1 turnip. cut into 8 pieces 1/4 cup olive oil shallot equivalent of 2 medium onions. . (Can be prepared 1 day ahead. Reduce heat to medium-low and simmer until vegetables are very tender. about 2 minutes. 2) Rinse the rice and set it to drain. Ladle into bowls. finely chopped 1 green or red bell pepper. Don’t crowd the chicken. peeled. Drain.1/2 cups hot chicken stock or water *optional: 1/2 small hot chili 1 cup cooked fresh or frozen peas. infuse the saffron in hot water or stock. Add sliced turnips and potato and sauté 2 minutes. coarsely chopped 4 large garlic cloves. Turn pieces to brown on all sides. Bring to boil. Return to Dutch oven. infused for 20 minutes in 1/2 cup hot water or chicken stock 1 4-pound chicken. Garnish with carrot strips. about 30 minutes. Rafaela’s Arroz con Pollo Serves 6 1/4 teaspoon saffron threads. 3) Use a large. thinning with more broth if necessary. cut into matchstick-size strips ● 2 tablespoons dill Melt butter in heavy large Dutch oven over medium heat. Cover and refrigerate. Pour olive oil in it and brown chicken pieces over medium heat. Bring soup to simmer. Bring to simmer.● 1 medium russet potato. Puree soup in blender in batches until very smooth. about 12 minutes. Add 5 cups broth.) Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender. chopped into large chunks 1 teaspoon ground cumin 1-1/4 teaspoons salt 1/4 teaspoon black pepper.1/2 cups white rice 2 large tomatoes. peeled. Add milk. or more to taste 1. salt and pepper. shallow pan.

6) Add the saffron-infused stock. cooking till it glistens. Put the browned chicken back in the pot. Turn the duck breasts over and sear for 1 minute. Warm a heavy bottomed ovenproof skillet over medium heat with oil. Taste for seasoning and add salt. for 10 minutes before serving the arroz con pollo. 8) Let the pan stand. Add rice and stir. sauté shallots and green pepper till starting to soften. Immediately lower the heat and allow to steam until the rice is fluffy and the chicken tender – about 20 minutes. DUCK BREAST Directions Mix together ● 2 1/2 tablespoons paprika ● 2 tablespoons salt ● 2 tablespoons garlic powder ● 1 tablespoon black pepper ● 1 tablespoon onion powder ● 1 tablespoon cayenne pepper ● 1 tablespoon dried leaf oregano ● 1 tablespoon dried thyme ● ● 3 duck breasts 1 tablespoon olive oil Preheat the oven to 400 degrees F. covered. about 2 minutes. 4) In the same oil. pepper. and remaining hot stock or water. about 6 minutes. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes. Place the duck breasts. in the skillet to render off the fat. 7) Cover the pan and bring the contents to a low boil. . salt and pepper. fat side down. Add optional chili. Stir garlic in. Season the duck with spice mix. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. until breasts are medium rare. Add bay leaf. Reserve rendered duck fat. olives. or more cumin if desired. Spoon out onto a serving platter and garnish with cooked peas all around.Remove chicken to a platter. Add cumin. 5) Add tomatoes and cook another 3 minutes. Let the duck breasts rest for 5 minutes then thinly slice.

Sign up to vote on this title
UsefulNot useful