Recipe:
OVERNIGHT OATMEAL
Serves 4
This breakfast provides protein, whole grains and fresh fruit for a breakfast sure to help you start your morning right. Simply mix the ingredients together and refrigerate overnight. Enjoy it cold or warm the next morning.
Ingredients
2 cups rolled oats (not instant or quick cooking)
2 cups lowfat milk or milk substitute
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, walnuts or almonds
2 peaches or apricots, pitted and sliced
2 tablespoons agave nectar (optional)
Method
Combine oats, milk, zest and vanilla in a bowl then cover and refrigerate overnight. The next morning, scoop oatmeal into bowls and top with pecans, peaches and a drizzle of agave nectar.
Nutrition
Per serving (About 7 ¼ oz/202g-wt.): 320 calories (100 from fat), vernight 11g total fat, 1.5g saturated fat, 13g protein, 44g total carbohydrate (5g dietary fiber, 17g sugar), 5mg cholesterol, 55mg sodium
- Posted using BlogPress from my iPad
Friday, March 11, 2011
Tuesday, March 8, 2011
How to Cook Barley © ehow.com
How to Cook Barley
by eHow Food & Drink Editor
Barley is a whole grain and quite delicious too. Preparing barley properly doesn't require any complicated culinary skills or cooking techniques. You have two choices when you cook barley: pre-soaking the barley overnight or simply cooking barley without any advanced preparation. If you're interested in convenience, then pre-soaking the barley is definitely your best option. Read on to learn how to cook barley.
- Difficulty
- Moderately Easy
- 1 Rinse barley first using a strainer. Pick out any debris that might have made it through processing.
- 2 Allow barley to soak overnight in water if you want to reduce your cooking time. Use two cups of water for each cup of barley.
- 3 Decide whether you'll be using water or broth to boil your barley.
- 4 Use 2 1/2 to 3 cups liquid to 1 cup barley. Add your liquid to the pot.
- 5 Bring water or broth to a boil.
- 6 Add barley to boiling water or broth and stir together. Cover the pot with a lid and reduce the heat to low. Cook for 15 minutes if you pre-soaked your barley overnight. Otherwise, cook your barley for 35 to 40 minutes.
Braised Swordfish Collar With Chorizo and Clams
http://www.foodnetwork.com/recipes/michael-symon/braised-swordfish-collar-with-chorizo-and-clams-recipe/index.html
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 6-ounce pieces swordfish collar (or substitute loin)
- Kosher salt
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 1 bulb fennel, diced
- 1 serrano chile pepper, minced
- 1 carrot, diced
- 1/2 pound smoked chorizo, thinly sliced
- 1/2 cup dry sherry
- 1 12-ounce can whole peeled tomatoes
- 1 small pinch saffron
- 1 cup chicken stock
- 1 1/2 pounds littleneck clams (about 24), scrubbed
- 2 tablespoons chopped pitted kalamata olives
- 3 tablespoons chopped fresh parsley
- 3 tablespoons sliced fresh basil
- Grilled bread, for serving
Directions
Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.
Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.
Monday, February 21, 2011
Chicken and dumplings
Crockpot chicken and dumplings
The Ingredients.
—3 pounds boneless, skinless chicken (I used frozen thighs)
—1 yellow onion, chopped
—1 cup mushrooms, chopped (I used baby portabellas)
—16 ounces frozen vegetables
—2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela’s baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
—1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela’s Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)
The Directions.
I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.
The Verdict.
Delicious. I’ve never had chicken and dumplings before, and really enjoyed this a lot. Adam and I each had two bowls. Dinner wasn’t ready until almost 7, so the kids ended up eating leftovers. My four-year-old thought it looked weird, so fingers are crossed she’s feeling adventurous for lunch.
- Posted using BlogPress from my iPad
The Ingredients.
—3 pounds boneless, skinless chicken (I used frozen thighs)
—1 yellow onion, chopped
—1 cup mushrooms, chopped (I used baby portabellas)
—16 ounces frozen vegetables
—2 cans cream-of-something soup, or combine in a saucepan:
4 T butter
6 T flour (I used Pamela’s baking mix)
1 cup milk (I used soy)
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
—1 can refrigerated biscuits, or one batch drop biscuits (I used Pamela’s Baking Mix, and used the drop-biscuit recipe listed on the back of the bag)
The Directions.
I used a 6.5 quart crockpot. Anything 4 quarts and up will work. Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute. Cover and cook on low for 6-8 hours, or on high for 4-5. I cooked ours on high for 4 hours, and on low for another two. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
Cover and cook on high for another hour. The bisquits are done when you can insert a knife and it comes out clean. They will be spongey and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.
The Verdict.
Delicious. I’ve never had chicken and dumplings before, and really enjoyed this a lot. Adam and I each had two bowls. Dinner wasn’t ready until almost 7, so the kids ended up eating leftovers. My four-year-old thought it looked weird, so fingers are crossed she’s feeling adventurous for lunch.
- Posted using BlogPress from my iPad
Cranberry-Fig Quinoa Tart
Cranberry-Fig Quinoa Tart
Quinoa, high in protein and important amino acids, has a unique, earthy taste that surprises the palate. In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and seasonal) effect.
Ingredients
Serves 6
For the dough:
1/2 cup quinoa flour
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
4 ounces cold unsalted butter, cut into 1/2-inch pieces
4 ounces cold cream cheese, cut into 1/2-inch pieces
1/2 cup ice water
For the filling:
5 ounces Calimyrna figs, stems removed and halved (about 12 figs)
2 cups frozen cranberries (8 oz.)
1 3/4 cups full-bodied red wine, such as Zinfandel
3/4 cup light brown sugar
2 teaspoons red-wine vinegar
For the finish:
1 large egg, lightly beaten
Granulated sugar, for sprinkling
Directions
Make the dough: Sift dry ingredients and transfer to a food processor. Add butter and cream cheese and pulse until pieces range from pea to hazelnut size. Add ice water to mixture. Pulse until dough just starts to come together. If it's too dry, add water 1 Tbsp. at a time. Pile dough onto a sheet of plastic wrap, wrap tightly into a disk, and chill for 1 hour or overnight.
Make the filling: Combine figs, 1 1/2 cups cranberries, wine, and brown sugar in a large saute pan over medium heat. Bring to a boil and reduce to a simmer until cranberries begin to pop, figs soften, and liquid thickens slightly, about 25 to 30 minutes. Transfer to a bowl and stir in remaining cranberries and red wine vinegar. Let cool completely. (You should have 1 1/2 cups filling.)
Roll dough on a lightly floured surface to 1/4 inch thick. Trim to a 10 1/2-inch circle. Transfer to a parchment-lined rimmed baking sheet. Brush a 1-inch border with egg wash. Pile filling toward center of dough and fold dough over about 2 inches. Pinch to seal. Brush with egg wash and sprinkle with granulated sugar. Chill until firm, about 30 minutes.
Preheat oven to 375 degrees. Bake tart until golden and bubbling, about 35 to 40 minutes. Let cool slightly before serving.
From Whole Living, December 2010
Quinoa, high in protein and important amino acids, has a unique, earthy taste that surprises the palate. In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and seasonal) effect.
Ingredients
Serves 6
For the dough:
1/2 cup quinoa flour
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
4 ounces cold unsalted butter, cut into 1/2-inch pieces
4 ounces cold cream cheese, cut into 1/2-inch pieces
1/2 cup ice water
For the filling:
5 ounces Calimyrna figs, stems removed and halved (about 12 figs)
2 cups frozen cranberries (8 oz.)
1 3/4 cups full-bodied red wine, such as Zinfandel
3/4 cup light brown sugar
2 teaspoons red-wine vinegar
For the finish:
1 large egg, lightly beaten
Granulated sugar, for sprinkling
Directions
Make the dough: Sift dry ingredients and transfer to a food processor. Add butter and cream cheese and pulse until pieces range from pea to hazelnut size. Add ice water to mixture. Pulse until dough just starts to come together. If it's too dry, add water 1 Tbsp. at a time. Pile dough onto a sheet of plastic wrap, wrap tightly into a disk, and chill for 1 hour or overnight.
Make the filling: Combine figs, 1 1/2 cups cranberries, wine, and brown sugar in a large saute pan over medium heat. Bring to a boil and reduce to a simmer until cranberries begin to pop, figs soften, and liquid thickens slightly, about 25 to 30 minutes. Transfer to a bowl and stir in remaining cranberries and red wine vinegar. Let cool completely. (You should have 1 1/2 cups filling.)
Roll dough on a lightly floured surface to 1/4 inch thick. Trim to a 10 1/2-inch circle. Transfer to a parchment-lined rimmed baking sheet. Brush a 1-inch border with egg wash. Pile filling toward center of dough and fold dough over about 2 inches. Pinch to seal. Brush with egg wash and sprinkle with granulated sugar. Chill until firm, about 30 minutes.
Preheat oven to 375 degrees. Bake tart until golden and bubbling, about 35 to 40 minutes. Let cool slightly before serving.
From Whole Living, December 2010
Whole-Wheat Chocolate Chip Cookies
Whole-Wheat Chocolate Chip Cookies
www.Wholeliving.com
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped chocolate make them irresistible.
Ingredients
Makes about 20
Dry mix:
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
Wet mix:
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Directions
Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.
Read more at Wholeliving.com: Whole-Wheat Chocolate Chip Cookies
www.Wholeliving.com
Huge, craggy, chewy, and delicious, these cookies are guaranteed to become classics in your kitchen. The whole-wheat flour gives them a rich nuttiness; the heft, caramel glow, and generous chunks of hand-chopped chocolate make them irresistible.
Ingredients
Makes about 20
Dry mix:
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
Wet mix:
8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Directions
Place 2 racks in upper and lower thirds of oven and preheat to 350 degrees. Line 2 baking sheets with parchment. You can butter the sheets instead, but parchment is useful here because the large chunks of chocolate can stick to the pan.
Sift dry ingredients into a large bowl, pouring back into bowl any remaining bits of grain or other ingredients in sifter.
Add butter and sugars to bowl of a standing mixer fitted with a paddle attachment. With mixer on low speed, mix until butter and sugars are just blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs one at a time, mixing until each is combined. Mix in vanilla. Add flour mixture to bowl and blend on low speed until flour is barely combined, about 30 seconds. Scrape down sides and bottom of bowl.
Add chocolate all at once to batter. Mix on low speed until chocolate is evenly combined. Use a spatula to scrape down sides and bottoms of bowl, then scrape batter onto a work surface and use your hands to fully incorporate all ingredients.
Scoop mounds of dough about 3 Tbsp. in size onto baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake cookies for 16 to 20 minutes, rotating sheets halfway through, until cookies are evenly dark brown. Transfer cookies, still on parchment, to counter to cool and repeat with remaining dough. These cookies are best eaten warm from oven or later that same day. They will keep in an airtight container for up to 3 days.
Read more at Wholeliving.com: Whole-Wheat Chocolate Chip Cookies
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