Recipes Discovered – Recipes

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Ingredients:

• 4 (6-ounce) fish fillets, skin removed (cod, halibut, salmon, ect)
  
• 2 cups fish or chicken stock
  
• 2 cup dry white wine
  
• Lots of fresh thyme
  

Directions:

In a pan large enough to poach the fish in, combine the stock, wine, and thyme. Bring to a boil and reduce the heat so the water is barely simmering.

Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Emeril Lagasse.

Read my review of this recipe.

Ingredients:

• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 3/4 cups sugar
• 6 large eggs
• 3 cups cake flour
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• Zest from 2 lemons
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla

Directions:

Grease/flour/spray a 10-inch tube pan. Set aside.

With a hand mixer or stand mixer, cream together butter and cream cheese. Add sugar gradually and mix until light and fluffy, about 5 minutes. Add eggs, one at a time. Next, add cake flour and salt. Mix; then, add vanilla and lemon zest.

Pour batter into pan. Bake for about an hour and fifteen minutes or until done. Cool the cake in the pan for about 10 minutes, then finish cooling on a wire rack.

Once cool, combine the powdered sugar and lemon juice in a small bowl. You may have to add more powdered sugar or lemon juice to get the proper consistency (thick, but pourable). Once mixed, add the vanilla extract and drizzle over the cake.

Nutrition:

Substitutions:

I used 2 1/4 cups all-purpose flour.

Recipe adapted from Southern Living Magazine.

Read my review of this recipe.

Ingredients:

• 1 1/2 cups flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 9 tablespoons butter, very cold and cut into small pieces
• 1 large egg yolk

Directions:

Put the flour, sugar, and salt in a food processor and pulse. Add the butter and continue to pulse until pebbly. Whisk the egg yolk to break it up and add it a little at a time to the food processor, pulsing each time. Once combined, turn onto a work surface and lightly knead the dough just to incorporate all the ingredients. Press into a 9 inch tart pan. Freeze for at least 30 minutes and then bake in a 375 degree oven for about 30 minutes, until golden brown. Cool to room temperature before filling.

Nutrition:

Substitutions:

Makes a great shortbread base to a blueberry dessert, just add some pudding, blueberries, and Cool Whip!

Recipe courtesy of Baking: From My Home to Yours

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Ingredients:

• 8 Roma tomatoes
• 8 ounces fettuccine
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 16 ounces tomato sauce
• 1 tablespoon fresh thyme
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon pepper
• 1/4 cup shaved Parmesan cheese

Directions:

Preheat oven to 450 degrees. Line a baking sheet with foil. Halve tomatoes and place cut side up on the pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Roast, uncovered for 20 to 25 minutes or until bottoms of tomatoes are dark brown. Remove from the pan and carefully halve each piece.

In a large pot, cook pasta according to package directions. Drain and set aside.

In a large saucepan, cook garlic in remaining oil over medium heat for 30 seconds. Stir in tomato sauce, half ot the thyme, and the crushed red pepper. Bring to a boil, reduce heat, and simmer, uncovered for 5 minutes. Add the pasta, roasted tomatoes, remaining thyme, and black pepper. Heat through. Season to taste with salt and pepper and then transfer to a serving dish. Sprinkle with cheese.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Better Homes and Gardens: Classic Recipes

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Ingredients:

• 1 large head of garlic
• 1 tablespoon extra-virgin olive oil
• 4 large poblano peppers
• 1 pounds ground, all-white meat chicken
• 1 cup cooked brown rice
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/2 teaspoon coriander
• 1 tablespoon plus 1 teaspoon cumin, divided
• 15 ounce can chopped fire-roasted tomatoes
• 1/4 cup onion chopped or 4 to 5 scallions, white and green parts finely chopped
• Juice of 2 limes
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken stock, divided (eyeball it)
• 1 1/2 cup milk (eyeball it)
• 2 cups grated cheese (smoked gouda or sharp cheddar)
• 1 small red onion, chopped
• 1 15-ounce cans black beans, drained

Directions:

Preheat oven 400ºF.

Slice about a half inch from the top of the head of garlic so the tops of the cloves are just peeking out. Place the garlic on a piece of aluminum foil, drizzle it with some oil, wrap it up in the foil and reserve while you prepare the peppers (the garlic will go into the oven at the same time as the peppers).

To prepare the peppers for stuffing, lay then down on their sides and take a thin slice off one of the sides leaving both the stem end and the bottom of the pepper intact. Finely chop up the removed slices and reserve in a large mixing bowl. With a small spoon, scrape out and remove the seeds and guts from each pepper and discard.

To the bowl with the reserved, chopped pieces of pepper, add the ground chicken, rice, thyme, 1 tablespoon cumin, coriander, tomatoes, onions or scallions, lime juice and some salt and freshly ground black pepper. With your hands or a spoon (hands will be faster), combine all the ingredients thoroughly. Using a spoon or your hands, stuff each of the pepper boats with the chicken mixture. Once they’re filled, arrange the peppers in a casserole pan, alternating stem end and bottom end so that they all fit snugly in the pan. Add a splash of water or chicken stock to the pan and cover with tin foil. Transfer the pan to the oven along with the foil-wrapped garlic head and bake 45-50 minutes. Remove foil and cook an additional 10 minutes, until nicely brown and cooked through.

About 10 or 15 minutes before the peppers and garlic come out of the oven, make the cheese sauce: Melt the butter in a medium-size saucepot over medium-high heat. Add the flour and cook for one minute. Whisk in 1 cup of chicken stock and the milk, and bring up to a bubble. Cook until thickened. Season with some salt and pepper, turn the heat down to low and stir in the cheese until melted. Reserve until ready to serve. (If it thickens up too much as it sits, whisk in a splash of chicken stock to loosen.)

For the beans, place another medium-size saucepot over medium heat with one turn of the pan EVOO. Add the onions, remaining teaspoon of cumin and cook, stirring every now and then for 3-4 minutes. Add the drained black beans and remaining 1/2 cup of chicken stock and cook to warm through.

Remove the peppers and the garlic from the oven and let the peppers rest while you finish up the black beans: If the garlic is too hot to handle, fold over a couple of pieces of paper towel, place the stem end of the garlic in the center and use the paper towel as a finger barrier as you squeeze out the roasted flesh into the pan with the beans. Once all the cloves are out, smash them up with the beans. Season with some salt, freshly ground black pepper, and stir to combine.

To serve, cover the bottom of four serving plates with some of the beans, then place a roasted peppers in the middle of the plate. Top with the cheese sauce.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 2 cups mashed ripe bananas (about 3 bananas)
• 1 cup chopped walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut

Directions:

Preheat the oven to 350 degrees.

Line 24 muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Muffins can be topped with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly and remove from the pan.

Makes 24 muffins.

Nutrition:

Substitutions:

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

Salad:

• 2 cups bread (2 large slices), cut into 1-inch cubes and dried overnight
• 4 slices bacon, chopped
• 1 pint grape tomatoes, halved
• 4 cups chopped romaine lettuce
• 2 tablespoons chiffonade basil

Vinaigrette:

• 1/4 cup red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil

Directions:

Heat a skillet over medium high heat. Add the bacon and fry until almost crisp, about 5 minutes. Add the chopped bread to the skillet and toss until the bacon drippings are absorbed, about 30 second. Transfer to a plate. Return the skillet to the heat and add half of the grapes tomatoes. Moving constantly, cook for 1 to 2 minutes, just until seared. Remove from the pan and set aside.

Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.

Combine all tomatoes and lettuce and dress with vinaigrette, toss well. Add the bread and bacon, garnish with basil and serve.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1 1/4 cups old fashioned oatmeal
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg white, lightly beaten
• 1 cup well-shaken buttermilk
• 1 teaspoon vanilla extract
• Butter or oil for griddle

Directions:

Add oatmeal to a food processor and processor until powder. You should have 1 cup of oat flour. Whisk together the oat flour, baking soda, sugar, cinnamon, and salt. In another bowl, whisk the egg, buttermilk, and vanilla. Add the wet ingredients to the dry and stir until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with butter or oil. Using a 1/3-cup measure, pour batter onto griddle and cook, turning over once, until golden, about 2 to 3 minutes per side. Pancakes can be kept warm in a 200 degree oven until ready to serve.
Makes 6 pancakes.

Nutrition:

Substitutions:

Add blueberries for great blueberry oat pancakes. Can also be made with whole wheat flour.

Recipe courtesy of gas.tron.o.my.

Read my review of this recipe.

Ingredients:

Brownie:

• 1 ounce unsweetened chocolate, chopped
• 5 ounces bittersweet chocolate, chopped
• 1/4 cup plus 2 tablespoons (96 g) peanut butter
• 4 tablespoons butter, softened
• 1/2 cup (110 g) brown sugar
• 2 eggs
• 1/4 cup (35 g) wheat flour
• 1/2 teaspoons salt
• 6 ounces bittersweet or semi sweet chocolate, chopped

Peanut Butter Topping:

• 1 cup (266 g) peanut butter
• 4 tablespoons butter, softened
• 1/2 cup (60 g) powdered sugar
• 1/4 teaspoon salt

Ganache:

• 1 cup cream
• 4 ounces semi sweet chocolate, chopped

Directions:

Preheat oven to 300 degrees. Line an 8×8 inch pan with parchment paper large enough that is hangs over the side of the pan (so it’s easy to lift out later)

Place both chocolates in a microwaveable bowl. Microwave for 1 minutes, stir, and microwave again for another minute, being careful not to burn the chocolate. Stir until melted and set aside.
In another bowl, beat the peanut butter and butter until soft. Add the sugar and peanut until blended. Add both of the melted chocolates, mixing for about a minute, scraping the sides of the bowl as needed. Add the eggs and mix to blend. Whisk together the flour and salt. Add the mixture to the bowl and mix on low speed for about a minute. Fold in the chopped chocolate. The batter with be thick. Spread the batter into the prepared pan and bake for 25 to 30 minutes. The brownie will feel soft to the touch, but it will firm up as it cools. Cool completely.

To make the peanut butter topping, place all the ingredients in a bowl and beat until smooth. Spread over the cooled brownies and refrigerate until set.

To make the ganache, bring the cream to a boil and pour it over the chocolate. Allow to set for a minute and then stir until melted. Allow it to cool before spreading it over the brownies.

Store the brownies in the refrigerator, for allow them to come to room temperature before serving. They will keep for 3 weeks in refrigerator.

Makes 16 bars.

Nutrition:

Substitutions:

Excellent brownies, but I think the ganache is unneeded and will skip it next time.

Recipe courtesy of Brownie Points: Over 100 Outrageously Delicious and Easy Variations on North America’s Favorite Dessert

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Ingredients:

• 8 links bratwurst sausage
• 2 cups julienned red onions
• 4 (8-ounce) bottles dark beer
• 6 ounces bacon, chopped
• 2 cups julienned yellow onions
• 1 tablespoon minced garlic
• 3 large red or golden delicious apples, cored and cubed
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 teaspoon juniper berries, crushed
• 2 pounds sauerkraut, rinsed well under cold running water and drained
• 2 tablespoons light brown sugar
• 1 teaspoon salt
• Freshly ground black pepper

Directions:

With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid.

In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, about 10 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 5 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (strained, without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.

To grill the brats, preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter. Alternatively, add the brats to the sauerkraut for the last 15 minutes of cooking to heat through.

Remove the sauerkraut from the heat and discard the bay leaf. Stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages.

Serve with rolls and mustard.

Nutrition:

Substitutions:

I couldn’t find juniper berries, so obviously I didn’t use them. The peppercorns completely soften when cooked, although they are still quite spicy.

Recipe courtesy of Emeril Lagasse.