Sunday, January 6, 2019

Delicious and Creamy Vegetarian Polenta adapted from Ina Garten

Last night we had friends for dinner and I made the kids a baked mac and cheese casserole, which meant I was free to cook something else for the grown ups, which I did.  A while ago, I made Ina's Creamy Parmesan Polenta, which I have adapted to make vegetarian.

Serves 6 to 7

6 cups vegetable stock
3 cloves of fresh garlic, minced
1 1/2 cups of Bob's Red Mill medium grind cornmeal (however I used 2 cups of the Quaker cornmeal found in the baking aisle)
Kosher salt and fresh ground pepper
1 1/2 cups of freshly grated Parmesan cheese
6 T crème fraiche (usually found in the cheese section and not the dairy case)
3 T unsalted butter, diced

Combine the stock and the garlic in a large pot and bring to a boil over high heat.  Reduce the heat to a simmer and very slowly add the cornmeal whisking as you pour to make sure that there are no lumps.  As is thickens, switch to a plastic or wooden spoon, and add 1 T of salt and some pepper.  Simmer 5-10 minutes, stirring constantly until thick.  Be sure to scrape the bottom of the pot.  Off the heat, stir in the Parmesan cheese, crème fraiche and butter.  Serve hot with roasted vegetables.

Friday, December 14, 2018

Homemade Chicken Nuggets

About 30 minutes from start to finish

Ingredients:

  • 1 pound of skinless chicken breast cutlets (thin)
  • 1 T canola oil
  • 3 large eggs, lightly beaten
  • 1 cup panko
  • salt
  • pepper
  • 1/2 cup flour
  • cooking spray
Directions
  • Preheat oven to 400 degrees.
  • Cut chicken into two inch pieces.
  • Spread panko on a rimmed cookie sheet and bake until golden - 4 minutes - watch carefully
  • Transfer to dish and stir 1/2 t salt, pepper and drizzle with oil and put in pie plate
  • Place flour in a separate pie plate
  • Put beaten eggs in a separate pie plate
  • Turn heat up to 450 degrees.
  • Put tinfoil on cookie sheet and spray with Pam.
  • Coat chicken pieces in flour, shaking off extra flour, then dredge in egg, and then coat in panko, pressing so it sticks.  Place finished nuggets on cookie sheet. 
  • Bake for 12 minutes (flip halfway through)
  • Serve with ketchup.

Sunday, December 9, 2018

Broccoli with Fresh Fennel Soup

A few years ago, I attended at Temple Emanuel Sisterhood cooking event featuring Jewish Italian Cooking.  One of the best recipes that I came away with was this soup.

2 large heads of broccoli (washed and chopped); thick stems can be peeled and then chopped.
1 large onion, chopped
1 T olive oil
1 Fennel bulb with fennel tops
6 cups of water
salt
pepper
scallions for garnish
1 13.5 oz unsweetened coconut milk

1.  Sauté onion, garlic and chopped bulb until onion is translucent.
2.  Add broccoli and fennel wisps and water.  Simmer until tender about 20 minutes.
3.  Use stick blender to puree until smooth.
4.  Add coconut milk and stir and add salt and pepper.  Cook on low for 5 minutes.  Garnish with scallions.

Thursday, November 29, 2018

Potato Latke Recipe

Hanukah is around the corner, and one of the traditions is to light the menorah and make latkes.

Ingredients:
5 large potatoes, washed and peeled
1 large onion
3 eggs
1/3 cup flour (and on Pesach substitute matzo meal)
1 t. salt
1/4 t. pepper

Canola Oil

In a food processor with the grater blade, process the potatoes and onions in multiple steps.
Strain the potatoes and onion through a colander.
Put the potatoes and onions in a large bowl and add eggs, flour, salt and pepper and mix well.

Heat oil in either frying pan over medium heat or in an electric skillet.  Place batter onto the pan and fry for 5 minutes or until golden brown.  Turn over and fry on the other side for 2-3 minutes.

Remove from pan and place on paper towels on wire rack.  Continue with remaining batter until complete.  Add more oil when necessary.

Place on platter and serve with apple sauce.

Sunday, September 23, 2018

Parmesan Roasted Zucchini

My daughter is not a big fan of vegetables.  She prefers fruit - peaches, plums, berries and apples.  In our house we all eat vegetables.  However, she really liked this zucchini side dish, so I had to share.  It is from Ina!

And late summer is zucchini season in New England.

6 medium zucchini (about three pounds) - washed
Olive Oil
Kosher salt and ground black pepper
3 garlic cloves, minced
2 T minced fresh parsley
2 T julienned fresh basil
1/2 c freshly granted Parmesan cheese (NOT from the can)
3/4 c Panko

Preheat the oven to 425 degrees

Trim the stems off the zucchini.  Cut them in half lengthwise and scoop out the seeds using a spoon (I use a regular small spoon).  Take a baking sheet and cover with tin foil.  Put the zucchini in one play on the pan and brush the scooped out side with olive oil.  Turn over the zucchini so the cut side is down.  Sprinkle with 1 teaspoon of kosher salt and then some ground pepper.

Roast for 14 minutes.

While roasting, make the stuffing by placing the garlic, parsley, basil, Parmesan, 1 teaspoon regular salt, ground pepper, panko and 3 T of olive oil.  Mix well.

When the zucchini is ready, please about a tablespoon of panko in each zucchini.  Bake for 8 more minutes.  Serve hot.

Enjoy

Sunday, September 16, 2018

Chicken for Rosh Hashana

I really enjoy trying new recipes for the holidays.  One recipe that is perfect for Rosh Hashana is from Kosher By Design - Cooking Coach by Susie Fishbein

Pomegranate Honey Chicken

1 chicken - cut into pieces
1/2 cup honey (to measure honey spray PAM on the measuring cup, and then pour the honey into the measuring cup)
1/4 cup brown sugar
1/4 pomegranate juice
1/4 cup teriyaki sauce
2 T cornstarch
1 t tomato paste
1/2 t dried thyme
2 cloves fresh garlic, minces
1 T non dairy margarine
fresh pomegranate seeds (garnish)

Line a roasting dish with tin foil.  Arrange the chicken into a single layer.

Preheat oven to 400 degrees

In a pot over medium heat, whisk the honey, brown sugar, pomegranate juice, teriyaki sauce, cornstarch, tomato paste, thyme and garlic.  Bring to a summer over medium heat until thickened (maybe two minutes).  Whisk in the margarine.  Reduce heat.  Cook for one minute.  Brush the sauce on each piece of chicken, and then pour the extra on all the pieces of chicken.

Bake uncovered for 45 minutes.  Baste every 15 minutes.  Transfer chicken pieces to a serving dish and spoon the sauce over the chicken.  Place a few pomegranate seeds onto the chicken pieces.

Enjoy!

Thursday, August 2, 2018

Classic Chocolate Chip Cookie Recipe

Sometimes I just really want a freshly made chocolate chip cookie.  And sometimes I have to make it NOW.  Even if it is 90 degrees outside.  I use butter and not margarine. 
Here is the recipe:


·        2 1/4 cups all-purpose flour
·        1 teaspoon baking soda
·        1 teaspoon salt
·        1 cup (2 sticks) butter, softened (and as I learned in class this is an important part)
·        3/4 cup granulated sugar
·        3/4 cup packed brown sugar
·        1 teaspoon vanilla extract
·        2 large eggs
·        2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels


1.     Preheat oven to 375°F (Convection if possible)
2.     Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto greased baking sheets.  (I have a tablespoon scoop from King Arthur Flour so every cookie is the same size)
3.     Bake for 9  minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


TTry not to eat all of the cookies at once.