December 4th, 2006 by alice
Tags: Baguettes, Wheat, Whole
INGREDIENTS
- 1 (1/4 ounce)packagedry yeast(about 2 1/4 teaspoons)
- 2tablespoonssugar
- 2 1/2cupswarm water(100 to 110)
- 3 3/4cupsbread flour
- 2cupswhole wheat flour
- 1/2cupsemolina flouror pastaflour
- 1 1/2tablespoonssalt
- cooking spray
- 1tablespooncornmeal
- 1/4cupwater
DIRECTIONS
- Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
- Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
- Turn the dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
- (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
- Divide into thirds.
- Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
- Place ropes on a large baking sheet sprinkled with cornmeal.
- Cover and let rise 40 minutes or until ropes are doubled in size.
- Uncover dough.
- Cut 3 slits in top of each rope.
- Preheat oven to 425°F.
- Throw water onto floor of oven (avoiding heating element).
- Place baking sheet in oven.
- Quickly close oven door.
- Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
- Remove from pan, and cool on wire racks.
- Cut each loaf into 12 slices.
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December 4th, 2006 by alice
Tags: Chicken, Shrimp, Soup, Thai
INGREDIENTS
- 3cupsreduced-sodium fat-free chicken broth
- 1cupbottled clam juice
- 1tablespoonfish sauce
- 2teaspoonsinstant minced garlic
- 1 1/2teaspoons bottled mincedfresh ginger
- 3/4teaspoonred curry paste
- 1 (8 ounce)package preslicedmushrooms
- 1/2lblarge shrimp, peeled and deveined
- 1/2lbboneless skinless chicken breasts, cut into 1 inch pieces
- 1 (3 ounce)package trimmedsnow peas
- 1/4cupfresh lime juice
- 2tablespoonssugar
- 2tablespoons slicedgreen onion tops
- 2tablespoons choppedfresh cilantro
- 1 (13 1/2 ounce)canlight coconut milk
DIRECTIONS
- Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
- Add mushrooms, bring to a boil.
- Reduce heat and simmer 4 minutes.
- Add the shrimp, chicken and snow peas; bring to a boil.
- Cover, reduce heat, and simmer 3 minutes.
- Stir in lime juice, sugar, green onions, cilantro and coconut milk.
- Cook 2 minutes longer or until thoroughly heated.
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December 4th, 2006 by alice
Tags: Broccoli, Penne
INGREDIENTS
- 16ouncespenne, cooked
- 1bunchbroccoli, cleaned trimmed cut into bite size pieces
- 2tablespoonsextra-virgin olive oil
- 5clovesgarlic, chopped
- 1/4cupwater
- salt
- 1/4cup gratedparmesan cheese
-
Garnish
- red pepper flakes
- 1scallion, sliced thin
- 1tablespoon toastedpine nuts
DIRECTIONS
- Put broccoli in a saucepan with the olive oil, garlic, water and salt.
- Bring to a boil,lower heat, cover tightly, and let steam until the broccoli is bright green and very crunchy about five minutes.
- Add pasta to broccoli.
- Mix in cheese.
- Top with red pepper flakes, scallions and pine nuts.
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December 4th, 2006 by alice
Tags: Herb, Seasoned, Turkey
INGREDIENTS
- 1bunchfresh rosemary leaves(about 1 ounce)
- 1bunchItalian parsley(about 4 ounce)
- 1bunchfresh thyme leaves(about 1 ounce)
- 2tablespoonsolive oil
- 2tablespoonsbutter, melted
- 1/2teaspoonsalt
- 1/2teaspoonfresh ground black pepper
- 16-18lbsturkey
- 3wholebay leaves
- 3wholesage leaves (optional)
DIRECTIONS
- Mince rosemary leaves, parsley, and thyme to make 1 tablespoon each; reserving remaining sprigs for use in step 3.
- Combine olive oil, butter, minced herbs, salt and pepper; set aside.
- Remove and discard leg truss from turkey.Pull off and discard lumps of fat.Remove giblets and neck; discard.Rinse bird inside and out; pat dry.
- Tuck remaining fresh herb sprigs (see note above) and bay leaves inside body cavity.
- Place turkey, breast up, on a v-shaped rack in a 12- by 17-inch roasting pan.Retruss turkey legs, if desired.
- Brush entire bird with oil-herb mixture.Pour 1 cup of water in bottom of roasting pan (or enough to cover bottom).This water serves two purposes–steam rising from it will keep turkey moist, and it will keep drippings from sticking to bottom of pan (so you can make great gravy).
- Cover pan tightly with aluminum foil.
- Insert a meat thermometer through thickest part of turkey breast to the bone.(I tear a small hole and poke it through foil).
- Roast turkey in 325°F oven for 2 to 3 hours (depending on the size of your turkey.Cook until thickest part of turkey reaches 160°F taking foil off for the last 45 minutes.
- (If wing and leg tips start to get too dark before turkey is done, cover them with small pieces of foil.
- Transfer turkey to a platter.
- Let rest 15 to 30 minutes, then carve.
- Great tip for getting the fat off the top of drippings for gravy:Pour drippings into a heavy-duty zip-top bag (freezer bag works great).Set in a bowl or pan that will hold it upright and let it stand for 15 minutes so oil separates.Holding bag above your pan, snip a slit in very bottom corner of bag and let the juices run until you get to the oil.Pinch of end of bag and discard.
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December 4th, 2006 by alice
Tags: Reuben, Roll, Ups
INGREDIENTS
- 1 (10 ounce)packageprepared pizza crust
- 1cupsauerkraut, well drained
- 1-2tablespoonthousand island dressing
- 4slicescorned beef
- 4slicesswiss cheese
DIRECTIONS
- Roll dough into a 12 x 9 inch rectangle.
- Cut dough into 8 smaller rectangles.
- Combine dressing and sauerkraut.
- On each piece of dough, place 1/2 slice of corned beef, 2 tablespoons of sauerkraut/dressing mix, and 1/2 slice of cheese.
- Fold dough over to enclose filling, and place seam side down onto parchment lined baking sheet.
- Bake at 425 degrees for 12-15 minutes or until golden brown.
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