Recipes Discovered – Recipes

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Ingredients:

• 1 cup asparagus spears, trimmed and cut in half
• 1/2 cup snow peas, trimmed
• 1/2 cup baby sweet corn
• 1 cup baby carrots
• 1 small red bell pepper, chopped
• 8 scallions, thickly sliced
• 8 ounces pasta, any shape
• 2/3 cup low-fat cottage cheese
• 2/3 cup low-fat plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon snipped fresh chives
• Skim milk, optional
• Salt and pepper, to taste

Directions:

Cook the asparagus spears in a saucepan of boiling, salted water for 3 to 4 minutes. Add the snow peas half way through the cooking time. As soon as the vegetables are al dente, drain them and quickly rinse both under cold water to stop the cooking processes. Set aside.

Cook the baby corn, carrots, red pepper, and spring onions in the same way in a saucepan of boiling salted water until tender. Drain, rinse and set aside.

Meanwhile, cook the pasta in a large saucepan of boiling salted water, according to package directions, until tender or al dente. Drain thoroughly and keep hot.

Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a blender or food processor and blend until smooth. Thin sauce with a little skim milk, if necessary.

Put the sauce into a large saucepan with the cooked pasta and vegetables and toss carefully to mix. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

Primavera works with any spring vegetable. For mine, I used yellow squash, green bell pepper, scallions, and tomatoes. I also substituted basil for the chives. I’m not a big fan of boiling vegetables, so I opted to roasted them in a 425 degree oven for 15 minutes.

Recipe courtesy of Mediterranean, 500 Best-Ever Recipes.

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Ingredients:

• 1 cup confectioners’ sugar
  
• 1 cup creamy peanut butter
  
• 5 tablespoons unsalted butter, at room temperature
  
• 3/4 teaspoon pure vanilla extract
  
• 1/4 teaspoon salt
  
• 1/3 cup heavy cream

Directions:

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth, about 5 minutes.

Makes enough for about 18 cupcakes.

Nutrition:

Substitutions:

Perfect match for Chocolate Cupcakes.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  
• 2/3 cup granulated sugar
  
• 2/3 cup light brown sugar, packed
  
• 2 extra-large eggs, at room temperature
  
• 2 teaspoons pure vanilla extract
  
• 1 cup buttermilk, shaken, at room temperature
  
• 1/2 cup sour cream, at room temperature
  
• 2 tablespoons brewed coffee
  
• 1 3/4 cups all-purpose flour
  
• 1 cup good cocoa powder
  
• 1 1/2 teaspoons baking soda
  
• 1/2 teaspoon kosher salt
• Peanut Butter Frosting
• Chopped salted peanuts, to decorate, optional

Directions:

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 standard ice cream scoop per cup is the right amount, about 1/4 cup). Bake in the middle of the oven for 12 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Frosting and sprinkle with chopped peanuts, if desired.

Makes 24 cupcakes.

Nutrition:

Substitutions:

One batch of the Peanut Butter Frosting barely covered all 24 cupcakes, so next time I will make one and a half batches.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

• 1/4 cup firmly packed brown sugar
  
• 1/4 cup sweet paprika
  
• 3 tablespoons ground black pepper
  
• 3 tablespoons kosher or sea salt
  
• 1 tablespoon grill seasoning
  
• 2 teaspoons garlic powder
  
• 2 teaspoons onion powder
  
• 2 teaspoons celery seeds
  
• 1 teaspoon cayenne powder

Directions:

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.

Nutrition:

Substitutions:

Recipe courtesy of Steven Raichlen.

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Ingredients:

• 1 cup cola
  
• 1 cup ketchup
  
• 1/4 cup Worcestershire sauce
  
• 1 teaspoon liquid smoke
  
• 3 tablespoon steak sauce, (recommended: A-1 Steak Sauce)
  
• 1 teaspoon onion flakes or 1/3 teaspoon onion powder
• 1 teaspoon garlic flakes or 1/3 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper

Directions:

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.

Makes about 2 cups.

Nutrition:

Substitutions:

Great with Beer Can Chicken.

Recipe courtesy of Steven Raichlen.

Read my review of this recipe.

Ingredients:

• 1 can beer or soda
• 1 (3 1/2 to 4 pound) chicken
• 2 tablespoons Basic Barbecue Rub
• 2 cups Cola Barbecue Sauce

Directions:

Pop the tab off the beer or soda can. Using a church key style can opener, make a few more holes in the top of the can. Set the can of beer aside.Set up the grill for indirect grilling and preheat to medium. Place a large drip pan in the center.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer or soda in the can. Don’t worry if it foams up, this is normal. Insert the can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken’s back.

When ready to cook, stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and burn yourself. Quarter or carve the chicken and serve with barbecue sauce.

Serves 2 to 4 people (if serving 4 people, I would make 2 chickens).

Nutrition:

Substitutions:

Recipe courtesy of Steven Raichlen.

Read my review of this recipe.

Ingredients:

• 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder
• 1/2 cup white wine
• t tablespoon corn starch
• 1/2 cup chicken stock
• 1/2 cup cream or milk
• Salt and pepper, to taste

Directions:

Add the garlic powder, thyme leaves, and white wine to a small sauce pan. Bring to a boil. Combine the chicken stock, milk and cornstarch in small bowl, and then add to the simmering wine. Continue to simmer until thickened. Season with salt and pepper.

Nutrition:

Substitutions:

Great served over Chicken Cordon Bleu.

Recipe courtesy of allrecipes.com.

Read my review of this recipe.

Ingredients:

• 1 pound sweet cherries (2 to 3 cups), pitted
• 1 lemon, juice and zest
• 1/4 cup white wine or kirsch
• 1 tablespoon honey, or to taste

Directions:

Puree cherries in a food processor and then transfer to a saucepan. Add lemon juice, zest, white or kirsch, and honey. Simmer over low heat 10 minutes, or until thickened. If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the cherry sauce and cook until bubbly.

Makes about 1 cup of sauce, enough for 4 servings.

Nutrition:

Substitutions:

This is a great multi-purpose sauce. It perfect for all types of meat (chicken, pork, duck) and shellfish (shrimp, scallops), but also can be used as a dessert sauce over ice cream or pound cake.

My own concoction.

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Ingredients:

• 2 cups diced peeled peaches (about 2 large)
• 1/2 cup diced red bell pepper
• 1/2 cup chopped cucumber
• 1/4 cup minced red onion
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro or 1/2 teaspoon ground coriander
• 1 tablespoon minced seeded jalapeno
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, grated

Directions:

Mix peaches, red bell pepper, cucumber, onion, lime juice, chopped cilantro, jalapeno, ginger, and garlic in small bowl to blend. Season to taste with salt and pepper.

Makes about 3 cups.

Nutrition:

Substitutions:

Great served with grilled shrimp.

Recipe courtesy of epicurious.

Read my review of this recipe.

Ingredients:

• 3 ounces Dutch-processed cocoa, approximately 1 cup
  
• 2 ounces cornstarch, approximately 1/2 cup
  
• 6 ounces confectioners’ sugar, approximately 1 1/2 cups
  
• 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
  
• 1 teaspoon salt
• 8 cups milk
• 2 teaspoon vanilla extract

Directions:

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. This can be stored in an airtight container in the refrigerator for up to 1 month. Place dry pudding mix into a medium saucepan. Add milk and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 3-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Makes 8 approximately 1 cup servings.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.