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Monday, April 30, 2018
Za'atar roast chicken with mushroom risotto and chard
My friend and I put together this nice little feast last Sunday. I've recently started a cooking blog and hope some of you will appreciate new recipes!
Menu:
-White Wine & Peanut Butter Chard
-Mushroom Risotto
-Roasted Za'atar Chicken with Garlic Paste
Ingredients:
- 1 whole chicken
- Butter
- Herbs : Paprika, marjoram, Za'atar*, garlic, garlic, more garlic
- 1 Small russet potato
- Olive oil
- 2 lemons
- 1 bundle of chard
- Natural peanut butter
- Beef bouillon
- Dry white wine
- Mushrooms (~1 pint)
- 1 Shallot, minced finely
- ~1.5 cArborio rice - Regular rice is fine too though, arborio is just the traditional & "recommended" rice for risotto.
- Parsley, basil
- S&P to taste.
Start with your chicken - this will take way longer than everything else.
Heat the oven to 450F. In the meantime, make an herb & butter rub - a little less than 1/4 c of salted butter mixed with paprika and marjoram, and rub it under the skin of the chicken. Then rub the za'atar all over the outside of the chicken. Put it in a roasting pan uncovered and put in the oven for 20 minutes at 450 without looking at it. Turn the heat down to 350 and cook for at least another 90 minutes. Meanwhile, make the garlic paste. Chop up and boil your lone potato with 13 cloves of garlic. Once this is done, whip it up using the whisk attachment (paddle will serve just fine too) of a stand mixer if you have one. Add to this a tablespoon of olive oil and the juice of two lemons. Whip it up until it's all homogenous and creamy. We topped ours with a little more za'atar.
The risotto will take about 45 minutes, so get on that about 30-40 minutes after you turn the heat down on the chicken.
Prep your vegetables - mince up that shallot and 4 cloves of garlic, and set it in a bowl. Also roughly chop the mushrooms however you like them.
Saute the shallot & garlic over medium heat with a pinch of salt until they start to look a little translucent. Then put the mushrooms in, give them a stir, and add 1.5c arborio rice. Stir everything up to get a bit of a toast on the rice and wilt the mushrooms a bit. Then, slowly stir in small amounts of white wine at a time, stirring frequently, until the rice is cooked and the texture is good. Season as you go with s&p.
This will probably take you close to 30 minutes. While this is happening, you should be able to get going on the chard - or hopefully, recruit a minion to help you.
Roughly cut the chard up how you like it. You're basically just going to throw it in a pan and simmer it with a tiny bit of olive oil, 1 T natural peanut butter (Adams for example - not Jif or anything with sugar in it!), 1 small beef bouillon cube, 1/3c of water and 1/4c dry white wine, whatever you used for the risotto! This all told should take less than 20 minutes.
Once the risotto is just about done, add some finely chopped basil and parsley.Hopefully your chard is done now too! Make sure that chicken is cooked, take it out of the oven, and impress your friends with a cheap and pretty straightforward 3-course meal. The garlic paste is delicious spread onto the chicken, or mixed into all of this. And it keeps well, so save it for a rainy day after the meal is over!
To see some pictures of this process and a recipe for you own za'atar, check out the original post: https://cecilykaycooks.wordpress.com/2018/04/27/sunday-spring-roast/
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Sunday, April 29, 2018
[Request] Mexican market - marinated chicken recipe
There are many Mexican markets that have prepared marinated chicken, pork, and flap steak. The marinade is a deep red sauce and the same sauce is used on all three meats. Does anybody have a good recipe for a similar type of sauce/marinade?
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Protein Donuts Recipe: Delicious PRONUTS
INGREDIENTS
These donuts are super easy to make and use common household ingredients.
Protein Donuts Base:
- 75 grams (0.32 cups) of oat flour
- 25 grams (0.11 cups) of whey protein (vanilla flavor is a very good idea)
- Quarter of a teaspoon of baking powder
- 100 grams (0.43 cups) of applesauce
- 1 whole egg
Protein Donuts Frosting:
- 150 grams (0.64 cups) Greek Yogurt
- 2 Oreos
- Sweetener (optional)
- 2 Oreos for decoration (optional)
DIRECTIONS FOR PROTEIN DONUTS
- Preheat your oven at the 175 degree Celsius (350F).
- First of all, you will need to make the base of the donuts. To do so, put the 75g (0.32 cups) of oatmeal in a bowl.
- Next, pour the 25g (0.11 cups) of whey and the baking powder over.
- Finally, place the 100g (0.43 cups) of applesauce and a whole egg in the mixture. Use a spatula or a spoon to mix the components together until you get a yellowish composition.
- Frosting: Either purchase or mill the Oreos yourself. Add these plus 150g (0.64 cups) of yogurt and mix until thick. Before placing frosting on pronuts, make sure to allow to the donuts to cool first or the icing will warm and run off the sides.
bon appetit
What is your secret to making the perfect home-made hamburger?
I’ve never made one before and I’m sick of store-bought ones.
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bon appetit
Saturday, April 28, 2018
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Friday, April 27, 2018
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Thursday, April 26, 2018
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[Request] Uses for Lil' Smokies (cocktail weenies) without added sugar?
I love cocktail weenies but I am trying to avoid added refined sugar (brown sugar, white sugar, etc). But traditionally, you toss them in BBQ sauce which has a ton of added sugar (in the ketchup used, plus more!)
What else can I use them for if not BBQ sauce?
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bon appetit
Wednesday, April 25, 2018
Gluten-Free?
Hey, so I recently got diagnosed with hypothyroidism and hashimotos, and I possibly have celiac disease on top of being pre-diabetic. My doctor thinks it's linked to having gluten in my diet and recommends that I begin taking out gluten in my diet.
I know they now have gluten-free products and mixes and all, but I wanted to know if you guys have any gluten-free recipes you really like or if you have any tips or advice in going about a gluten-free diet. It would be really helpful. Thanks!
bon appetit
bon appetit
[Discussion] Completing a 4-month internship on Friday. What can I make for my colleagues to show my appreciation?
Dessert would be ideal and none of my colleagues have dietary restrictions. Thank you!
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[REQUEST] Looking for a coated nut recipe.
I've furiously tried to find a recipe for coated/batterede nuts. My hope is to make some awesome chili nuts myself, and would be willing to go through the process, even if it's difficult. Seems to not be readily available. I have a huge amount of speciality chili powder that I would love to incorperate into some nuts, and these are clearly the most taste type, IMO.
Thanks!
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bon appetit
Cherry and Almond Cream Crostata
Cherry and Almond Cream Crostata A rustic crostata (or galette) featuring cherries and almond cream.
Prep Time: 20 minutes Cook Time: 25 minutes Refrigerated Time: 1 hour Total Time: 45 minutes Calories: 2884 kcal
Ingredients
Crostata Pastry
- 1 cup flour
- 2 TBS sugar
- 1/4 tsp salt
- 1 stick unsalted butter very cold, diced
- 2 TBS ice cold water
Almond Cream
- 1 cup slivered almonds, mine were not blanched, so you can see bits of the brown skin. Use blanched if you would prefer to avoid the brown bits
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1 tsp Amaretto or almond extract
- 2 TB butter
- 1 egg
Cherry Filling
- 1 pound cherries, pitted fresh or frozen. If frozen, then thaw and drain
- 1 TBS sugar
- 2 TBS corn starch
Instructions
Pastry
- Place flour, sugar and salt in the bowl of your food processor.
- Pulse to combine
- Add butter all at one and pulse 10-15 times until butter is pea-sized
- With motor running, add ice water all at one time through the feed tube.
- Pulse until dought just starts to come together
- Remove from food processor and pour onto wax paper. *Form dough into a round and wrap in wax paper and refrigerate for at least one hour.
Almond Cream
- Add almonds and powdered sugar to bowl of food processor and process until the consistency of cornmeal.
- Add butter, vanilla and Amaretto or almond extract and process until a thick pudding consistency.
- Add egg and process until creamy.
- Set aside
Cherries
- Combine fresh or drained, frozen cherries with cornstarch and sugar and set aside
To Assemble Crostata
- Preheat oven to 450'
- Put chilled crostata dough on a piece of parchment paper on your baking sheet.
- Roll out dough until approximately 11" in diameter
- Pour almond cream into the middle of the dough, leaving about 2" of dough around the perimeter.
- Add cherrries on top of almond cream
- Pull up the sides of the crostata
- Bake at 450 for 20-25 until crust is golden brown
- Let cool and serve warm or at room temperature.
Pics and printable recipe available at: Nourish and Nestle
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(Help) Anyone from Colorado
On mobile, please forgive formatting errors...
Does anyone from Colorado have a recipe for (or know typical ingredients for) the pork green chili you can only (seemingly) get anywhere and everywhere in Colorado?
I guess it is served alone and also on top of many other dishes, like burritos and omelets. A friend from there is obsessed with it but knows nothing about cooking so I am unable to recreate it for them. We live nowhere near Colorado and I've only ever been there via the airport, so any help would be greatly appreciated.
Thanks!
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Cabbage Roll Soup with Meatballs
From the Foodland Ontario site:
Ingredients
-
8 oz (250 g) lean ground beef
-
8 oz (250 g) ground pork
-
1 egg, beaten
-
3/4 cup (175 mL) uncooked rice
-
1 medium yellow onion, minced
-
1 small clove garlic, minced
-
Salt and pepper
-
2 tbsp (25 mL) vegetable oil
-
8 cups (2 L) chicken broth
-
1 can (28 oz/796 mL) diced tomatoes
-
4 cups (1 L) shredded green cabbage
-
1/4 cup (50 mL) chopped fresh parsley
Directions
In large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.
In Dutch oven or soup pot, heat oil over medium heat; brown meatballs all over. Add chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat; reduce heat and cook for 20 minutes. Stir in parsley and serve.
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Looking for a “northwoods” inspired flavored cake (birch, pine, spruce etc...)
Hello,
I just had great success creating a rose, cardamom, saffron and lemon cake for my work’s cake auction fundraiser (raised $750!). I’m already thinking ahead to next year and thought that doing a cake inspired by our city’s surrounding landscape would really get those donations! We’re in a “northwoods” type region and I’ve come across some birch, spruce and pine syrups available locally and online. Anyone have experience incorporating these types of flavors into a cake? Thanks!
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bon appetit
Tuesday, April 24, 2018
[RECIPES] Looking for a bold vanilla flavored dessert that potentially uses fresh vanilla bean, any recipe suggestions?
Making a treat for my loved one who loves vanilla, but many recipes I have seen the focal point of flavor ends up being from frosting or cream. Interested in any tips! Thanks everyone.
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Looking for an old recipe
Howdy any help with this would be great! So maybe 7-8 years ago I found a recipe for salmon on the internet that was fantastic and have been trying to find it again since I was looking to make it. Trouble is I cannot for the life of me find the original recipe.
Here's what I remember about it:
1) I am almost certain it was an Emeril recipe but already searched his site and can't find it...I could be mistaken here but pretty sure if it wasn't his it was another similar celebrity chef (of that time)
2) I can't remember all the ingredients but it was basically pan fried (or maybe broiled) salmon with basic seasonings. The special part was the sauce which was butter, cream, lemon, shallots, cognac, and I think parsley and maybe some other stuff.
3) The recipe also included using julienne vegetables to lay the salmon over, and then you put the sauce over top everything. I believe the veggies were carrots, squash, and zucchini
This is probably a loooong shot for anyone that knows this specific recipe or which it lives online now but any help is appreciated, thanks!
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bon appetit
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Monday, April 23, 2018
Resources that discuss cooking with leftover ingredients?
https://www.youtube.com/watch?v=K7aMVKIfV7g
I got so inspired with that. Is there a culture where there are an abundance of meals formed with ingredients that most people (maybe not in this sub) might not think of and just throw away? There was some discussed in that video but I was wondering if there were more? I want to make a database for myself and try them all out and see what I like and not like with this type of cuisine (if you could call it that).
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Request: Recipes for 2 - books, blogs and what ever else!
I hope it's okay posting this here, but here's the deal:
Me and the SO live together, just the two of us in the house. We're childfree and plan on staying that way.
I've had good success cooking for just the two of us, but scaling recipes down can be a lot of work in regards to managing left over ingredients (who wants to end up with half a can of whatever) and we don't like eating left over food for days on end, so cooking big batches and portioning it out is not really an option either.
I've yet to grow bored exactly, but I would definitely like to change things up and try new recipes in the kitchen.
So! My request is, good books or blogs (or home made recipes from you guys) for 2 people where the recipe is actually meant for 2 persons and will not result in me having weird leftover ingredients. Only restriction is that we don't eat pork as the main protein, ham and bacon are okay, but no pork bellies, ribs, etc.
Thanks so much in advance!
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Gummy candy recipe without using Jello?
Hi, I'm looking for a gummy candy recipe that uses food colouring/flavouring instead of jello powder/cubes and was hoping someone has something.
Thanks.
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bon appetit
How to cook chicken tenderloins and keep them moist?
I just started eating chicken again so I’m not well versed in how to cook it. I made this amazing chicken dish the other week but the chicken was on the dry side. Flavor was there though. So I use the publix greenwise chicken tenderloins. For the recipe I cook them first and then they simmer in sauce. They need to have some what of a brown crisp on them. I was going to sear them and then put them in the sauce but I don’t know if you can put them in uncooked? Anyway I just want to not have dry chicken. Help, please!
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Easy student recipes to make without oven?
I live at dorms so it's quite hard to cook very complex meals due to my tiny kitchen, My boyfriend usually cooks something really awesome at home and brings it here, but I'd love to surprise him with my own food.
We both hate cooking here so I'd cook something before he usually comes, but I can't really think of anything. I tried to find some indian cuisine recipes but they all required oven etc.
What are some delicious recipes that don't need baking and don't require much space? Thanks!
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bon appetit
Sunday, April 22, 2018
What ingredients do I need to make the Pink Starburst (or Pink Star) from Jamba Juice?
No text found
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For my weekly meal prep breakfasts, I've been making a variation of the same almond-banana-oat bake recipe for over a month now. Can someone suggest something similar that I can switch it up with? (Recipe in post)
Here is the recipe....I've been making this for over a month, but I've been using regular milk instead of almond milk, adding two scoops of chocolate whey protein powder, 1 egg, and instead of making individual muffin cups I've been making it as one big rectangle in a 9x13 glass pan and cutting it into 6 squares...(this recipe says vegan, but obviously it isn't anymore with my modifications, so your suggestions do not need to be either). The key thing is that I'm trying to keep it very healthy as I'm currently on a fitness/muscle-building plan with a personal trainer.
What are some recipes along these same lines that I could switch it up with?
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bon appetit
Stubbs Great White Whale: Real Cajun gumbo by a real Cajun.
I'm crossposting this from /r/cooking so if it's spam delete it :)
There are as many gumbo recipes as there are coonasses. Every family has their own recipe, every member of that family nudges it one way or another. They're all wrong: My way is the right way. I'mma explain how I do it, and I'm sure every cajun on Reddit will chip in and explain how he or she does it so you'll get a good idea of how it can be varied. Theirs really are just as good as mine. Don't let them tell you otherwise. Pat them on the shoulder and send them to /r/gatekeepers if they try that crap on you.
This is a basic chicken and sausage gumbo, nothing fancy, just the basics.
tools:
Large cast iron skillet and stewpot or cast iron dutch oven.
Great big wooden spoon. The point is to keep your hands away from the napalm-like roux as you stir. A lot. Making roux requires a good deal of uninterrupted stirring and you can't walk away until it is done. If you splash it on yourself you may as well take it off the stove while you tend your 3rd-degree burn and cry. really. This is hot and sticky and will not just wipe off.
Ingredients:
1 chicken skinned and cut into pieces. You can use plain old debone no skin chicken cut into chunks if you want. The bones add more flavor but require you to dig around them as you eat. Ham hocks have the same problem. Boneless gumbo is just fine, I like the added flavor. and grew up making this in hunting camps so I'm telling you what I do.
1/2 - 1 lb andouille sausage (or any other good smoked pork sausage if you can't find andouille) cut into nickel-sized slices
2 ham hocks (can be left out)
1/2 pound smoked ham cut into chunks (can be left out)
THE TRINITY
1 big onion (fist-sized or bigger)
2 bell peppers
1/2 stalk celery
THE ROUX
1/2 cup white flour
1/2 cup vegetable oil
HERBS AND SPICES
3 tablespoons minced garlic
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper - more if you want but real cajun food does not make your eyes bulge. It's much more subtle than people think it is.
3 bay leaves
1 teaspoon thyme (you can leave this out but it helps round the flavor out)
8 cups water or chicken stock (your choice)
Cut up the veggies into pinkie fingernail-sized bits.
Take the 1/2 cup oil and heat it on medium-high heat until it is lightly smoking. Add the flour gradually about 1/4 at a time and stir as you go. Keep stirring. Stir some more. Stir until your arm hurts. Stir some more. DO NOT STOP STIRRING. If brown specks show up it's burned throw it out and start over. NEVAR STOP STEERING!!!11!! There is a range of color you can shoot going for. I make what is called a black roux. And that does indeed mean black. Think bitter dark chocolate. You can go lighter than that, but the darker the roux, the thinner it gets, and the nuttier the flavor. At least try for something the color of a Hershey's semi-sweet chocolate bar.
When your roux hits the right color dump all your diced veggies into the skillet or dutch oven with the roux and start stirring again. It will give off its juice and prevent the roux from burning. 5 minutes in, add your spice and herb mix and stir. Eventually, they will become translucent.
Add your minced garlic, bay leaves, and 8 cups water or chicken stock. Bring to a low boil and turn heat down to medium-low.
Add chicken pieces, ham hocks, and ham chunks.
Put sliced sausage on a sheet pan and brown in the oven. I run mine at 350 for maybe 45 minutes but all you're looking for is cooked through and that the fat has rendered out. Pour the fat off and dump it in the gumbo. If you go for a nice crust on the sausage it will be that much better.
Let the whole thing rumble on medium-low for maybe 30 minutes, then turn the heat down to a simmer for two more hours.
You're done. Serve over white rice. If you put it in the fridge overnight, then reheat, you will be happy at the results.
THINGS THAT CAN BE SUBBED FOR CHICKEN:
turkey from Thanksgiving or Xmas rabbit duck (I bake this and render it so I can use the duck fat instead of vegetable oil for the roux but be warned: it's very rich.) Squrriel (takes a lot to make up for the chicken tho) coon, possum, nutria.
THINGS THAT CAN BE SUBBED FOR THE SAUSAGE: nothing. Don't be a simp. It's important, yo.
THINGS THAT CAN BE SUBBED FOR HAMHOCK OR HAM: gator or any other oily meat like dark venison or meat will work.
Like I said: There are many variations on this theme. I'm only telling it the way my Papaw taught me, and how I now make it. I've worked for and known several famous Cajun chefs and picked up tidbits from them. Kpaul used to fry his chicken before putting it in the gumbo but I always thought that was overkill. Justin Wilson used chicken wings in his when he cooked it at home. Way to much work. Emeril makes his lighter than I like. They're all good, they're just not mine. AS LONG AS YOU DON"T USE A RECIPE FROM NORTH OF THE I10, you're fine. Those people are rednecks, not coonasses and put sugar in their cornbread. How can you trust people like that to make gumbo?
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bon appetit
Smoking a 3 pound tri tip
How long should a tri tip be smoked? What wellness is best? what rub is the most ideal?
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Anyone have a good chia drink recipe?
I've been buying some at Kroger but they're so expensive. Seems like just chia seeds and juice, but I tried to make it at home and it was not a success lol. Mostly clumped up seeds and the juice ended up tasting like dirt. Anyone have a good recipe?
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Help!!!My kitchen is being renovated for the next few weeks, and I ONLY own a microwave and a fridge.
No sink, no counters NOTHING. My stomach wants to kill me, what are some decent meal suggestions? I've been eating fruits, take out, microwave meals and chips... I can't take it anymore!!
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bon appetit
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