Red Pepper Jelly

If you're anything like me before I tried pepper jelly, you are probably thinking it sounds really gross. What business do red pepper have in something like jelly? That job should be filled by fruits like strawberries and raspberries, maybe mixed berries for those adventurous folks. But red peppers? I wasn't so sure.

Well, this past Christmas when my husband and I were at my parents house there was a jam sampler that was given to my mom by a friend. Of course one of those jellies was red pepper jelly. (Otherwise this is going to be a very long tangent.) The great plague of Christmas 2010 hit our family a few days after Christmas and half of us were avoiding most foods for the better part of a week because we were worried they'd make a reappearance later in the day. New Years Eve rolled around and my ingenious mom, instead of slaving over a fancy meal that half of us wouldn't have enjoyed, decided to do things simple. We'd have crackers, cheese and all kinds of jam for dinner. Everyone could just eat whatever they could digest. It turned out to be a lot of fun making different combinations of crackers, cheese varieties and jam flavors.

Feeling brave, (I was mostly over the flu by this time) I tried out the red pepper jelly on a cracker with some cheese. And - no surprise here or this post wouldn't exist - it was really good. In fact, it was probably my favorite thing I ate that night. It was sweet and a little hot and on cheese it tasted somewhat like pepper jack. It was such a pleasant suprise. I've thought about it several times since flew back home and decided to make a batch of red pepper jelly myself. I'm sure they sell the stuff in stores, but that's not how I roll. Plus, specialty jellies are expensive and a red pepper is relatively cheap. Or at least that's what I tell myself when I feel the urge to cook something that could easily be bought. I searched through different recipes and decided on this one because it made a small batch, which means it's less cooking time, less money spent on ingredients and less sticky jam to clean off of everything in the kitchen since I cannot be neat when making jam. It still makes plenty to eat yourself or share with a friend, and freezes well if you don't feel like going through the trouble of canning it. I was happy when I tasted it and discovered that it is every bit as delicious as the jarred kind I first fell in love with on New Year's Eve. It's delicious on a cracker or triscuit with cheese or cream cheese, on toast, as a dipping sauce for chicken nuggets or a number of other things you'll be thinking up once you make this and become addicted to it.

Red Pepper Jelly

3  fresh jalapeño peppers, seeded and coarsely chopped

1/2  red bell pepper, coarsely chopped

3  cups  sugar

1/2  cup  cider vinegar

1/2  (6-ounce) package liquid fruit pectin

2  tablespoons  fresh lime juice

1. Process jalapeño and bell peppers in a food processor until smooth.

2. Combine pepper puree, sugar, and vinegar in a nonaluminum saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.

3. Pour into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. (If you prefer, you can strain the jam through several layers of cheesecloth to make the jelly clear. You can also add a couple drops of red food coloring to make the color more intense.) Cover at once with metal lids, and screw on bands; cool. Store in refrigerator or freezer.

Yield: about 3 half-pint jars

Recipe Source: adapted from Southern Living

No Fail Risotto

Risotto is an amazing dish. You cook rice in broth, stirring in liquid as it gets absorbed by the grains, and it creates this dish with a creamy consistency and amazing taste. You feel like you are eating something sinful, but there's no cream in it at all. The only downside is making it. It requires a lot of babysitting, since you have to stir it frequently (some people say constantly) and add liquid for 20 minutes or so. The results are worth it, but it's still a lot of standing by the stove and watching a pot. Some people really enjoy this process, but I'm not one of them. Even for those who enjoy standing by a hot stove becoming one with their food, risotto is often relegated to a special occasion or at least a weekend dish due to how intense its preparation is.

Here's where you're going to hate me if you don't own a pressure cooker - in a pressure cooker risotto can be made in about 15 minutes with no stirring at all. No standing by the stove, no adding broth just as the liquid in the pan gets absorbed. None of that. You just saute some onions in butter with the uncooked rice grains, add broth and cook under pressure for 10 minutes. Unbelievable? Believe it. For those of you who are pressure-cooker-less, I'm including suggested instructions so you aren't left out of the risotto party. Though if you are a big fan of risotto, this might be a good excuse to go buy one.

No Fail Risotto

1 T butter
1/4 cup diced onion or shallot
2 garlic cloves, minced
1 cup Arborio rice (do no substitute long grain rice. If you can find arborio, use short or medium grain rice)
2 cups low sodium chicken broth (about 4 1/2 cups if you are using traditional stovetop method)
1/4 cup white wine (I substitute with 2T juice and 2T water)
1/4 cup grated Parmesan cheese
1 T minced fresh parsley

1. In a pressure cooker or large saucepan, melt butter over medium heat. Stir in onion and rice and saute until the onion is translucent, about 5 minutes. Add wine (or substitution) and stir until the liquid has been absorbed.


2. Pressure cooker directions: Add the broth, close the lid and heat to high pressure. Cook for 8-10 minutes at high pressure. When done, release the pressure and open the cooker. The risotto will look a little soupy, but this is normal. The rice should be cooked to al dente. If it is still a little too hard, cook at a low simmer until done. Stir in the Parmesan cheese and parsley and serve.


2. Stovetop directions: While cooking the onion and rice, warm chicken broth in a small pot over low heat. When onion and rice have finished cooking, add in the hot stock, a few ladles at a time, and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. When rice is cooked to al dente, stir in the cheese and parsley and serve.

 Recipe source: Adapted from Fagor 3-in-1 Electric Multicooker Recipe Book

Quick Chicken Pad Thai

"You tricked me."

That's what my husband said when he ate a bite of this chicken pad thai. He then sat there with a sad look on his face, like I had injured him. The reason he was upset probably had something to do with me telling him that this didn't taste at all like fish so that I could make it for dinner since I personally love to eat it. I know, it's actually really selfish of me. I cooked him a pizza and then had a whole batch of pad thai all to myself. The reason I'm sharing this story is to warn you - if you hate fish, or at least fish sauce, you probably aren't going to like this meal. Fish sauce is an integral part of it. If you have had pad thai before and love its salty, unique flavor, this recipe is for you. It is the most simple, easy and fast pad thai recipe I've found. I make it for dinner every few months or so when I get a craving, although now I make sure there's something else on hand for my husband to eat since tricking him into trying it didn't really work to make him like it. I love the combination of the chicken, noodles, fish sauce and lime juice with a little sweetness thrown in there. My husband is just plain missing out.

Quick Chicken Pad Thai

Ingredients

8 ounces dried rice stick noodles, about 1/4 inch wide
3/4 cup warm water
3T fish sauce (found near Asian ingredients in most supermarkets)
1/4 cup lime juice
1/4 cup packed dark brown sugar
1 T vegetable oil
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
4 garlic cloves, minced
1/4 cup bean sprouts
1/4 cup chopped fresh cilantro

1. Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.

2. Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.

Recipe Source: I cut this out of a magazine years ago, so I'm not exactly sure. Based on how specific the recipe is, my guess is Cook's Country.

***Edit (2/8/13) Are you here from Pinterest looking for a sugar-free Reese's cup recipe? Click here.***

This recipe has been in our family for years and years but I never make it because of it's rather steep caloric count. Well this Christmas when we were throwing calories "to the wind" I kept craving this decadent treat, but of course my recipe was here at home while I was out in Utah for a month. So guess what was the first treat that I made when I got home, despite my 2 week hiatus from sugar? Yep Reese's Peanut Butter Cups, Only Better. The "Only Better" part is because ya know when you are endulging in a real Reese's Peanut Butter Cup and you wish so badly that there was more of the peanut butter filling? Well look no more, here is your recipe. The filling is nice and think and tastes just like a peanut butter cup. If you are one of those people that actually like MORE chocolate and less peanut butter, then just add 1 1/2 or 2 bags of chocolate chips!

Reese's Peanut Butter Cups (Only Better)

By HeatOvenTo350 Published 01/23/2011

Ingredients

• 1 1/2 cups graham cracker crumbs (I buy the store bought crushed but you can always crush your own graham crackers)
• 3 1/4 cups powdered sugar
• 1 1/2 cups creamy peanut butter
• 1 cup salted butter, melted
• 1 bag (12 oz) semi sweet chocolate chips
• 2 tablespoons butter*

Instructions

1. Combine the graham cracker crumbs and the powdered sugar in a large bowl.
2. Add the peanut butter and melted butter and mix well.
3. Pour the mixture into a 9x13 pan and freeze for 20 minutes or until firm.
4. While the peanut butter mixture is cooling, you can microwave or use a double boiler to melt your chocolate chips and 1-2 tablespoons of butter. I personally just throw the chips and butter in a microwaveable glass bowl and microwave 30 seconds on high, stir and repeat until they are melted. Works perfectly every time.
5. Pour the chocolate over the peanut butter mixture and spread evenly. Put the bars in the fridge and when the chocolate is set take out and cut yourself a little piece, and then get ready to take a short jaunt to heaven!!

Yield: 1 9x13 pan
Prep Time:15 minutes
Cook time: 30 minutes (cooling time)

*Update (12/8/12) If you are having trouble with the chocolate layer on top being stiff or cracking when the bars are cut, you can add 1/3-1/2 cup warmed creamy peanut butter to the melted chocolate instead of the butter. This uses more peanut butter, but the end result is smoother.

Pineapple Sweet Potatoes

What's not to like about mashed sweet potatoes? They're sweet, but you can eat them as a side dish. They've got great color, and they're easy to make. They even have good vitamins. Well, it turns out there can be a lot to not to like about sweet potatoes, including tons of butter, marshmallow toppings, too much sugar and so on. This recipe avoids all those potential problems. It's not overly sweet, and not loaded with butter or spices. Pineapple isn't something I'd normally associate with sweet potatoes, but they go well together and one flavor doesn't overpower the other. I like that it's a different twist on sweet potatoes, and delicious and healthy to boot. Plus, it's quick to put together, which is always a plus.

Pineapple Sweet Potatoes

4 medium sweet otatoes, peeled and cubed into 1-1.5" chunks
1/4 cup pineapple juice
1 T butter
1 T drained crushed pineapple, canned it its own juice
pinch of ground cinnamon
pinch of ground nutmeg
pinch of ground allspice
2 T light brown sugar
1 tsp butter

1. Pressure cooker instructions: Arrange the sweet potatoes in a steamer basket that fits easily in your pressure cooker. Lower the steamer basket into the pressure cooker. Lock the lid in place and bring to high pressure, then lower heat and cook for 3-5 minutes. Release the pressure using the quick release knob, remove the lid and lift out the sweet potatoes. Proceed to step 2.

1. Stovetop instructions: Place sweet potatoes in a medium saucepan and add water just to cover. Bring to a boil over high heat, reduce heat to low and simmer sweet potatoes until tender, 15-20 minutes. Pour off water and proceed to step 2.
2. Preheat over to 425 degrees. Lightly spray a 1 quart casserole dish with vegetable oil spray.

3. In a large mixing bowl, mash sweet potatoes. Add pineapple juice and 1 T butter and beat until fluffy. Stir in pineapple, cinnamon, nutmeg, and allspice. Spread mixture in casserole dish.

4. Spread brown sugar over sweet potato mixture and dot with butter.

5. Bake, uncovered, for 15 minutes, or until thoroughly heated.

Recipe Source: The New American Heart Association Cookbook

Pressure Cooking

I don't want to brag, but check out what my parents got me for Christmas:

Beautiful, isn't it? It's an electric pressure cooker. Actually, it's a 3 in 1 multifunction electric pressure cooker, meaning it's also a slow cooker and a rice cooker. Calling it a rice cooker is a little bit misleading because it cooks rice under pressure, so really the only thing that makes it them call it a rice cooker is a pre-programmed button for rice. That's a little like calling a microwave a 2 in 1 microwave and popcorn cooker because it has a popcorn button. That minor point aside, it's still awesome.

For those of you who have never used a pressure cooker (which was me until this past Christmas) let me tell you why people who own pressure cookers rave about cooking with them. It's because they are magical. It's true.You put your food in there, turn it on (or put it on a burner and bring to high pressure) and in minutes you have a cooked meal. Most food cook in about 1/2 to 1/3 or the time it would take in a pan on the stovetop.

So why doesn't everyone have one? Part of the reason is that the food cooks under high pressure, so there is a greater chance that an accident with a pressure cooker would be bigger than with regular cooking. Pressure cookers decades ago didn't have as many safety features as they do now, so most stories that have been passed around about pressure cookers exploding have to do with older pressure cookers. Today they have many more safety features so it's impossible to steam your face off by opening it to early. Which is good because steaming your face off just doesn't sound fun. There's a great page here if you want to learn more than you ever wanted to know about pressure cooker safety.

Electric pressure cookers like I have are a great way to get into pressure cooker because they are idiot proof. You don't have to watch your pot to see when it gets to high pressure and then turn the heat down and start timing. The electric ones do that all for you. That said, having an electric pressure cooker makes some people with traditional pressure cookers think you are a sissy pants. The stovetop pressure cookers get to a higher pressure and can cook about 10 percent faster than electric ones. Plus, you have a little more flexibility with cooking because you can release the pressure very quickly under cold water from a tap. You can adjust for this with your electric pressure cooker, and it seems like with most pressure cooking recipes there's a little bit of variance on how long it takes to cook things. You just have to try it out in your own pressure cooker and see how things work for you to find the perfect amount of time to use.

I know that not everyone who reads this blog owns a pressure cooker, and I don't think you're going to run out and buy one just because I say its awesome. I do know that at least two people who read this blog own a pressure cooker (one of those people is my mom), so in the future I'm going to post some recipes that I've been using for my pressure cooker, but with modifications, if it can be modified, for cooking on a stovetop. I'll aso try to include modifications of some regular recipes that I use that can be made faster with a pressure cooker. You know, to convince you that need to run out and buy one. I'm evil like that.

Stacked Tortilla Pie

There are many versions of this recipe floating around the web, probably because it is so easy to change and make your own. It is basically a bean/meat sauce layered with tortillas and cheese and baked. While it cooks, the layers meld together into a delicious, solid piece of Americanized Mexican food. You can adjust what is in it to fit the tastes of your family. Love black olives? Throw them in. Need a vegetarian dish? Leave out the ground beef. The version of the recipe that I use calls for vegetarian meat crumbles, whole wheat tortillas and reduced-fat cheese. I ignore these healthy suggestions and use ground beef, flour tortillas and regular cheese. It may not be healthy anymore, but it's delicious.

 

Stacked Tortilla Pie

Ingredients:

1 lb extra lean ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (16 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes and green chilies, undrained
1/2 cup water
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
7 flour tortillas (8 in.)
2 cups shredded cheddar cheese

Directions:

1. Cut three 25 in. x 3 in strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray.

2. In a saucepan, cook ground beef, onion and green pepper in oil until vegetables are tender and meat is no longer pink. Drain fat. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

3. In slow cooker, layer about 3/4 cup bean mixture, one tortilla and 1/3 cup cheese. Repeat layers six times. Cover and cook on low for 4-5 hours or until heated through. (Alternatively, you can make this in a baking dish, cover with foil and cook at 400 degrees for about 40 minutes.)

4. Using foil strips as handles, remove the pie to a platter. Cut in wedges and serve.

Yield: 8 servings

Recipe source: Adapted from Healthy Cooking

Best-Ever Hot Cocoa Mix

My husband doesn't normal care much about food. To him, it's either edible or not. There are some staple foods he enjoys, but most of the time I think he eats to humor me and stay alive. When he tells me something is delicious, then, I listen up. And when he tells me something is delicious over and over again, you know it's because its so good he's afraid I'm never going to make it again. That is what happened with this hot cocoa mix.

I had never thought much about making my own cocoa mix because I happen to think Carnation does a pretty good job. Hot chocolate is just a watery, warm drink you make after ice skating or shoveling the driveway. When I found this recipe I decided to give it a try to see how it would stack up against a mix from the store. There's no competition. It's just that much better. It's not watery at all, but rich and so chocolatey and smooth. Given that it is also easy to make, we might never be buying the mix stuff again. At least if my husband has any say in the matter.

Best-Ever Hot Cocoa Mix

Makes about 20 servings

3	cups  nonfat dry milk
2	cups  confectioners' sugar
1 1/2	cups  cocoa powder (preferably Dutch processed)
1 1/2	cups  white chocolate chips
1/4	teaspoon salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.

Recipe Source: Cook's Country

New England Clam Chowder

I grew up in New England, but I didn't grow up eating clam chowder. Vermont is known more for maple syrup than sea food, probably because it doesn't border the ocean and has tons of maple trees. I got a chance to go on a short trip to Maine a couple years ago with my sister and dad, and one of the things I made sure to eat while I was there was some clam chowder. I loved it, and every once in a while I have cravings for some more.

Since periodic trips to Maine are out of the question until my husband graduates from school and gets an amazing job that makes us instant millionaires (Don't worry for my husband's sake. I don't actually think this could happen, but a girl can dream, right?) I soon figured out that I would have to make my own clam chowder if I wanted any. Since I figured this would involve cooking and opening real clams, (no craving is that strong) I had given up on the idea until I found this recipe a few years ago. Instead of using live clams, it used canned ones which made everything so much simpler. The key to the authentic flavor is clam juice. Who knew there was such a thing? Not me. Surprisingly, I've found it in most supermarkets where I've looked for it, both in Minnesota and here in Utah. They usually stock it near the tuna, which is also where I find the canned clams.

Besides the great authentic taste, which is a definite must, another thing I like about this recipe is that it is from Cooking Light, so despite being a creamy soup it's not loaded with cream. That means I can eat an extra bowl if I feel like it and not feel completely guilty. Just overly full and wanting a nap. If you like your soups thick, you might want to double the flour or replace it with cornstarch because as written the broth isn't overly thick.

New England Clam Chowder

4  (6 1/2-ounce) cans chopped clams, undrained
2  (8-ounce) bottles clam juice
4  bacon slices
1  cup  chopped onion
1  garlic clove, minced
3  cups  cubed red potato
1 1/2  teaspoons  chopped fresh thyme
1/4  teaspoon  black pepper
1  bay leaf
2  cups  2% reduced-fat milk
1/4  cup  all-purpose flour
1/2  cup  half-and-half
Thyme sprigs (optional)

Directions:

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Yield: about 8 (1 1/4 cup) servings
Recipe Source: adapted from Cooking Light, Nov. 2007

Roasted Tomatillo Salsa

 

I classify this as a winter dish because it is roasted in the oven, and who wants to turn the oven on during the summer? (The answer is: NOT ME.) This recipe uses tomatillos, which are those little green tomato-like things wearing a leaf-ish husk that are sold near the peppers at the grocery store. When you buy tomatillos you want to find firm ones that are bright green with no dark spots and no mold or mildew on the husks. Remove the husks before using, and wash them with water to remove a thin, sticky residue that they have on their skins. Tomatillos have a slightly sour or bitter flavor and taste great roasted like this recipe requires. I don't notice a big difference in flavor whether I buy them in the winter or fresh from the farmers market, so tomatillo salsa is a great mid-winter salsa to make when all fresh tomatoes look pale pink and taste like mushy cardboard. It isn't a very hot salsa, so if you prefer things on the spicier side you might want to add a couple more hot peppers. Oh, and I did I mention that there's hardly any chopping?

Roasted Tomatillo Salsa

Ingredients:

1 pound tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 tablespoon olive oil
1/2 teaspoon salt
1 cup (loosely packed) fresh cilantro leaves

Directions:

Preheat oven to 375°F. Toss first 5 ingredients in 8x8x2-inch glass baking dish. Roast in oven until tomatillos and onion are very soft, about 1 hour. Transfer contents of baking dish to processor and add cilantro. Puree until almost smooth. Transfer salsa to bowl. Season to taste with more salt, if needed. Chill or serve at room temperature. 

Recipe Source: Bon Appetit, April 2008

Wild Rice Pilaf with Pecans and Cranberries

When I moved to Minnesota for graduate school I found that people there pride themselves on a few things. One was how cold it gets in the winter. I had my Vermont license plates for the first year I was there and there were countless times when I was getting gas, washing my car, etc. that people around me would ask about the winters in Vermont. It took me a while to realize that most people saw Vermont as another state with good, strong winters, and people wanted to know how Minnesota stacked up against it. Usually what I would say was, "Vermont has more snow, but Minnesota is colder." That summed it up pretty well and still left Minnesota as frozen king of the Northern states.

Another thing that Minnesotans pride themselves on is wild rice. To be honest, I had never heard of it before I moved there but once I lived in Minnesota it was all over the place. It was in soups, in casseroles, in the store, we talked about it in my classes at school, (I was doing a degree in plant genetics so that might have something to do with it being in my classes) it was everywhere. Once I finally tried some, I realized that just like the freezing temperatures, wild rice is something the Minnesotans were right to be proud of. (Well, I'm not sure you should be proud about living in an arctic wastleland, but there's no denying that it's cold there in the winter.) Wild rice has a light nutty flavor, great texture and distinctive look. Since I've lived in Minnesota I've tried quite a few recipes that use wild rice, and this pilaf is one of my favorites. What I love about it is  that all those great characteristics of the wild rice aren't over-shadowed by the other ingredients. The pecans and cranberries blend so well with it, and the white rice helps keep everything from being too overpowering. (Plus, wild rice can be pretty expensive, so mixing it with cheap old white rice is a great way to make it go farther.) You can find wild rice in most supermarkets (even out here in Utah) near the regular long grain rice.

Wild Rice Pilaf with Pecans and Cranberries

2 cups low-sodium chicken broth
2 bay leaves
8 sprigs thyme
1 cup wild rice, rinsed and drained
2 T olive oil
2 carrots, peeled and chopped fine
1 onion, minced
   Salt and pepper
1 1/2 cups long-grain white rice, rinsed and drained
2 1/4 cups water
3/4 cup dried cranberries
3/4 cup pecans, toasted and chopped coarse
2 T minced fresh parsley

1. Bring the broth, bay leaves and 4 sprigs of the thyme to a boil in a medium saucepan. Add the wild rice and bring to a simmer. Reduce the heat to low, cover and continue to simmer until the wild rice is tender and has absorbed most of the liquid, 35-40 minutes. Drain the rice, discarding the bay leaves and thyme. Return the wild rice to the pot and cover to keep warm.

2. While the wild rice cooks, heat 1 T of the oil in a large saucepan over medium heat until shimmering. Add the carrots, onion, and 1/2 tsp salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.

3. Stir in the white rice and cook, stirring often, until the edges of the grains begin to turn translucent, about 3 minutes. Stir in the water, cranberries and remaining 4 thyme springs and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the rice is tender and the water is absorbed, 16 to 18 minutes.

4. Combine the cooked wild rice and white rice, pecans and parsley in a large serving bowl. Drizzle with remaining T oil and toss to combine. Season with salt and pepper to taste and serve.

Yield: 12 servings (This is not an overestimate, either. If you aren't serving a large crowd, consider halving the recipe. I usually make an entire batch and eat the leftovers for lunch for a whole week, but that's just me.)


Recipe source: adapted from America's Test Kitchen Healthy Family Cookbook

Cream Cheese Banana Bread with Peanut Butter Glaze

My favorite part of this recipe is the cream cheese. One, because it actually calls for light cream cheese, which I always can use as a justification for making it ("Oooh, banana bread! It's light!") and two, because it gives the banana bread a different flavor and texture. It's not too sweet or spongy, which is the way a lot of banana breads turn out. I like it even without the peanut butter glaze, although it's the glaze that brings it from the "Great to serve as a snack" level to the "Give to a friend as a gift" level. If you can bear to part with it.

 

Cream Cheese Banana Bread 

Ingredients:

1 1/4 cup chopped pecans, divided

1/4 cup butter, softened

1 (8 oz) package 1/3 less fat cream cheese, softened

1 cup sugar

2 large eggs

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup buttermilk

1 1/2 cups mashed very ripe bananas (1 1/4 lb unpeeled bananas, about 4 medium)

1/2 tsp vanilla extract

Directions:

1. Heat oven to 350 degrees. Bake 3/4 cup pecans in a single layer in a shallow pan 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine whole wheat flour and next four ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

4. Bake at 350 degrees 1 hour or until long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool 30 minutes.

Peanut Butter Glaze:

2T water

1 1/3 cup powdered sugar

3T creamy peanut butter

Stir together the water, sugar, and peanut butter until smooth, adding more water or powdered sugar as necessary to get a good consistency. Drizzle over completely cooled loaves.

Yield: 2 loaves

Recipe source: adapted from Southern Living Classic Southern Desserts

Cashew Chicken Curry

This is my favorite chicken curry recipe. It has a delicious mix of flavors from the curry powder, ginger and garlic, which is great in and of itself, but add in a sauce that is thickened with ground cashews and you've got a real winner. The first time I made it I tasted it and fell in love, and I've been cooking it and tweaking it ever since. The original recipe calls for a 3-4 lb chicken, cut into pieces, but I've adapted it to use boneless chicken breast pieces because they cook faster and my husband and I aren't fans of playing the identify-what-is-good-meat-and-what-isn't game once everything is dyed yellow and covered with sauce. I will be the first one to admit that the bone-in chicken was much better so if you have extra time on your hands, use the original 3-4 lb chicken suggestion instead of the chicken breasts and just increase the simmering time to 40 minutes.

I do suggest to be careful of what type of curry powder you use. I usually use the McCormick brand because it's easily available and not too spicy. A month or so ago I tried this recipe with a brand X curry that I had bought for a dollar. That was not so wise. It turned out to be too spicy to eat. If you aren't familiar with your curry, I would suggest going light on the curry and adding more if needed.

Chicken Cashew Curry

2 T unsalted butter

2 medium onions, finely chopped (2 cups)

2 large garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

2 tablespoons curry powder 

1 tablespoon Garam Marsala

2 teaspoons salt

1 teaspoon ground cumin 

1/2 teaspoon cayenne (omit if you don't like spicy food)

3-4 chicken breasts, cut into 1 inch chunks

1 (14.5-ounce) can diced tomatoes 

1/4 cup chopped fresh cilantro 

3/4 cup cashews (1/4 pound) 

3/4 cup plain whole-milk yogurt (coconut milk also works)

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 20 minutes. (If making ahead, see cooks' note, below.)

Just before serving, pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

 Recipe source: Gourmet Magazine, Jan 2005

Green Bean Almondine

If you've noticed a lapse between posts and are wondering what happened, it was the flu. I never thought there would be a time that I didn't want to think about food, but the past few week proved me wrong. Luckily it didn't last forever because that would be a tragedy in my eyes. 

I've been posting a lot of dessert recipes lately because, face it, we eat a lot of junk and sweets around the holidays and I just had to share some of my favorites. I'm turning a new leaf now, with the New Year and all, and I thought I'd post a veggie recipe. Veggies swimming in butter, but veggies, nonetheless. And let me tell you, these are delicious. I've seen even the most die-hard green bean haters take seconds of them, and I myself could just eat them for dinner if I could. The key to keeping the bright green color is to cook the green beans in water with a lot of salt and keep the cooking time short.

Green Bean Almondine

Ingredients:

1 lb fresh green beans
salt
1/3 cup slivered almonds, toasted
1/2 stick butter

Directions:

1. Wash green beans and trim ends. In a large, deep skillet, bring 3 cups of water to a boil. Add 3 T of salt and green beans, and boil 3-4 minutes or until beans are crisp-tender.

2. Drain beans and add 1/2 stick of butter to the skillet. Melt butter and add drained beans and slivered almonds. Cook 2-3 minutes until beans are tender. Season with salt to taste and serve immediately.


Recipe source: Adapted from my brother's chef friend, Justin, and cooks.com