Looks like an easy recipe, might attempt it tonight. Yah, I tried it on 1/30 and it turned out well! I haven't had much luck with bread, so this was a victory. Was pretty simple and I used much less oil than it called for and just had fresh rosemary and chopped onion. Will make again - different toppings would be fun.

2 cups (or more) bread flour
1 envelope fast-rising dry yeast
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup hot water (125°F. to 130°F.)
1 tablespoon plus 2 teaspoons
olive oil
Cornmeal
2 tablespoons minced fresh
rosemary
1/4 teaspoon dried crushed red pepper

Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup. With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.
Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with rosemary and crushed red pepper. Sprinkle lightly with salt and pepper. Let rise 30 minutes.

Preheat oven to 400°F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

Per serving: calories, 82; fat, 2 g; sodium, 138 mg; cholesterol, 0 mg
Serves 16.

Posted by Maggie at 02:54 PM | Permalink | Comments (0) | TrackBacks (0)

Why do I want to make good bread so badly? I haven't come up with anything standard yet... but maybe I'll try this on a lazy Sunday.

Oh, it calls for regular yeast and I only have quick rise. Hmm, saw these recipes -
http://fooddownunder.com/cgi-bin/recipe.cgi?r=14091
http://fooddownunder.com/cgi-bin/recipe.cgi?r=104736
http://fooddownunder.com/cgi-bin/recipe.cgi?r=118164

Poolish (starter)
1 1/4 c unbleached all-purpose flour
2/3 c cool water (around 60 degrees)
1/8 tsp yeast

Dough
Generous 2 1/2 c unbleached all-purpose flour
1 1/2 tsp yeast
2 tsp salt
2/3 c cool water (around 60 degrees)

To make the poolish:
Combine flour, water, and yeast in a medium-sized bowl and mix just until blended. Let it rise for 12 hours or so. It should dome slightly on top and look aerated and spongy. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor, but don't make yourself crazy about it.

For the dough:
Place the flour, yeast, and salt in a mixing bowl, the bucket of your bread machine, the work bowl of a food processor, or the bowl of an electric mixer. Add the poolish and water and mix the dough until it just becomes cohesive, about 30 seconds. Cover and let the dough rest for 20 minutes.

Knead until cohesive and elastic but not perfectly smooth; the surface should still exhibit some roughness. You'll want to knead this dough less than you think you should, because you'll give it a nice long rise, and during that time the gluten continues to develop.

Transfer the dough to a lightly oiled bowl. Cover and let rise for 2 hours, folding it over after the first hour, more frequently if the dough is very slack or wet; folding helps strengthen the gluten. To fold, lift it out of the bowl, gently deflate it, fold it in half and place it back in the bowl.

Divide the dough into three pieces and gently form them into rough logs. Let them rest for 20 minutes, then shape into long (13-14 inches) thin baguettes. Proof them, covered, in the folds of a linen or cotton couche, perforated triple baguette pan, or on a baking sheet, until they've become noticably puffy, 30 to 40 minutes.

Preheat the oven and baking stone to 500 degrees. Just before putting the loaves in the pan, use a lame or sharp knife to make four diagonal cuts in each loaf.

Spray the loaves heavily with warm water. Put the loaves in the oven. Reduce the heat to 475 and bake for 20 minutes or so; they should be a deep golden brown. Transfer to a wire rack to cool. Let them cool completely before slicing.

---------------------

Naturally, I don't have any of this special equipment, or even a spray bottle! I followed one of their other steam suggestions, and put a cast-iron pan in the bottom of the oven. When I put the baguettes in, I added some boiling water to the pan. This seems to have worked pretty well.

Posted by Maggie at 02:00 PM | Permalink | Comments (0) | TrackBacks (0)

I made this recently and it was pretty good. Very time consuming with all the preparation of the veggies though. Melik gave it a thumbs up.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Eggplants
Salt
4 small Zucchini
3 small Sweet green peppers
250 grams Okra -- optional
250 grams Green beans
4 small ripe tomatoes -- peeled
1/2 cup Olive oil
3 small Onions -- sliced
2 Garlic cloves -- crushed
1/4 cup Chopped parsley
Freshly ground black pepper
1/2 cup Water

Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours
Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of
skin lengthwise at intervals giving a striped effect. Cut long eggplants in
1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then
cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally
with salt. Leave for 30 minutes, then pat dry with paper towels.

Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds
from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in
vinegar to remove slime. Drain.

String beans if necessary and slit in half (French cut). Slice tomatoes.

Heat half the oil in a frying pan and fry eggplant until lightly browned.
Remove to a plate - do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from heat.

Place a layer of eggplant in the base of a casserole dish. Top with some of
the zucchini, peppers and beans. Spread some onion mixture on top and cover
with tomato slices. Sprinkle with salt, pepper and some of the parsley.
Repeat until all ingredients are used, reserving some tomato slices and
parsley.

Place prepared okra on top if used and cover with last of tomato.
Sprinkle with parsley, salt and pepper and add water and oil drained from
eggplant.

Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until
vegetables are tender. Serve from casserole as an accompaniment to roast or
grilled meats or poultry. Often this is served as a light meal on its own;
bread and peynir (feta) cheese are then served with it.

Posted by Maggie at 10:48 AM | Permalink | Comments (0) | TrackBacks (0)

I made this night of 1/30/2006 and it was easy and Fab. I served it as an entree with focaccia.

Cooking Light, 08/2002

4 teaspoons olive oil
1 cup chopped onion
3 cups chopped plum (Roma) tomatoes
2 cups chopped eggplant
2 cups chopped zucchini
1 cup chopped bell pepper*
2 large garlic cloves, minced
1 Tbsp. chopped fresh oregano (or 1 tsp dried)
1 Tbsp. chopped fresh basil (or 1 tsp dried)
1 Tbsp. chopped fresh parsley (or 1 tsp dried)
½ tsp salt
¼ tsp black pepper

Heat the oil in a dutch oven or large, deep skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes, stirring frequently. Add remaining vegetables and garlic, stirring well to mix. Cover, reduce heat, and simmer 30 to 40 minutes or until vegetables are cooked through. Stir in remaining ingredients and simmer, uncovered, an additional 5 to 10 minutes.

Posted by Maggie at 10:41 AM | Permalink | Comments (0) | TrackBacks (0)

For the salad:
Nonstick vegetable oil spray
2 eggplants (about 2 1/2 pounds total), cut into 3 x 3/4 x 3/4-inch strips
2 large green bell peppers, cut into 1/2-inch wide strips
2 large red bell peppers, cut into 1/2-inch wide strips

8 large garlic cloves (unpeeled)
1/2 cup olive oil

3/4 cup red wine vinegar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
3/8 teaspoon cayenne pepper

8 warm pita bread rounds, cut into wedges

For the sesame spread:
1 cup (2 sticks) unsalted margarine, room temperature
2/3 cup toasted sesame seeds
1 teaspoon salt

To make the salad:
Position rack in top third of oven and preheat to 450°F. Spray large heavy baking sheet with nonstick vegetable oil spray. Combine eggplant, peppers, garlic and oil in large bowl. Toss well. Transfer to prepared sheet. Bake until eggplant is brown and vegetables are tender, stirring every 10 minutes, about 50 minutes. Remove garlic and reserve. Scrape vegetables and all pan juices into bowl.
Combine vinegar, cumin, salt, pepper and cayenne in processor. Peel roasted garlic; add to processor. Puree until smooth. Toss vegetable mixture with 1/4 cup garlic dressing. Cool, tossing occasionally. (Can be made 1 day ahead. Cover and chill vegetables and remaining dressing separately. Bring to room temperature.)

Mound salad in center of large platter. Surround with pita wedges. Serve, passing remaining dressing and Sesame Spread separately.

To make the sesame spread:
Beat margarine, sesame seeds and salt to blend in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serves 8.

Posted by Maggie at 10:30 AM | Permalink | Comments (0) | TrackBacks (0)

"Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves."
For spice paste
1 large garlic clove
1 1/2 teaspoons coarse salt
1 small fresh red or green chile such as serrano or cayenne
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil

For yogurt sauce
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
a pinch cayenne

Make spice paste:
Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.

Make 3 diagonal cuts about 1/4 inch deep in each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.

Preheat broiler and line broiler pan with foil. Halve onion through root end and reserve 1 half for sauce. Thinly slice remaining onion half, separating layers, and in a small bowl soak onion slices in ice water to cover while broiling chicken.

Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 minutes more.

Make sauce while chicken is broiling:
Mince enough reserved onion to measure 1 tablespoon and in a small bowl stir together with all sauce ingredients.

Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.

Serves 4.

Each serving, including yogurt sauce, about 222 calories and 5 grams fat.

Posted by Maggie at 10:24 AM | Permalink | Comments (0) | TrackBacks (0)

To try:

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.
1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) water
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice (I used one can)
1/2 cup chopped fresh cilantro stems
1 lemon, quartered, thinly sliced (I just used the juice)
2 tablespoons (or more) fresh lemon juice

4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/4 cup chopped fresh mint

Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.

Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

Makes 4 servings.

Posted by Maggie at 09:54 AM | Permalink | Comments (0) | TrackBacks (0)

To try:

2 cans beef broth -- (14 1/2 ounces each)
1 can fat-free chicken broth -- (14 1/2 ounces)
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon bottled minced garlic
1/4 teaspoon dried thyme
2 cups Easy Caramelized Onions -- Crockpot -- 1/2 pt -- with juice (see recipe below)
2 cups croutons -- plain, garlic, or butter-flavored
4 ounces Swiss cheese food product -- 4 deli slices
4 teaspoons Parmesan cheese -- or more to taste

Place broiler rack 6 inches from heat; turn on broiler.

Remove any visible fat from beef broth and pour into 4 1/2-quart Dutch oven or soup pot over high heat. Add chicken broth, sherry, Worcestershire, garlic and thyme. Stir well. Cover pot and bring to boil.

Meanwhile, place 4 oven-proof bowls on large baking sheet and set aside.

When broth boils, add caramelized onions and cover. Reduce heat to medium and boil 1 minute to incorporate onion flavor. Remove pot from heat.

Divide soup among 4 bowls and sprinkle each bowl with 1/2 cup croutons. Lay cheese slice over croutons. Sprinkle each cheese slice with 1 teaspoon Parmesan cheese (or more to taste). Place baking sheet under broiler 1 minute or until cheese melts. Using pot holders, serve at once, making sure to warn diners that bowls are very hot. Makes 4 servings.

Per DD:
Each serving contains 346 calories (47 percent from fat), 18 grams fat (8 grams saturated), 33 milligrams cholesterol, 17 grams protein, 27 grams carbohydrates, 3 grams dietary fiber and 1,711 milligrams sodium.

Easy Caramelized Onions -- Crockpot -- 1/2 pt

6 large onions -- I'd use Vidalia, if available
2 tablespoons olive oil

Peel onions and cut them into 1/4 inch slices; you should have about 6 cups. Place them in a slow cooker, and drizzle the oil over the slices.

place the lid on the cooker, and adjust the heat to high. Cook 8 - 10 hours, until the onions caramelize. They will have a deep brown color.

Leftover onions may be refrigerated, covered, up to 3 days. They may be frozen up to 1 month.

Per article: Yield = 3 cups, Per 1/4 cup serving:
48 cals., 2 g. fat, 1 g. fiber

Posted by Maggie at 04:20 PM | Permalink | Comments (0) | TrackBacks (0)

I've made this a few times and it's excellent.

Mix together with 1 lb cooked bowties:
2 diced carrots
8 minced scallions
2 oz pine nuts
1 pint grape tomatoes
1 cup sundried tomatoes cut into strips
1 cup crumbled feta (I usually put less in)
could also put cranberries or olives in

Cover this mixture with:
3 tbsp balsamic vinegar
1/2 tsp salt
1.5 tbsp italian seasoning
9 tbsp olive oil (I usually put less in)
1 medium red onion, diced (I leave it out most of the time)

Posted by Maggie at 11:17 PM | Permalink | Comments (0) | TrackBacks (0)

This is a recipe from Aunt Min Tzu and we used to make it all the time growing up. My brother and I had the job of filling and sealing the skins while my mom cooked them up - yum!

2/3 lb ground meat (ground pork, turkey, or chicken)
1/2 c. chopped bamboo shoots
1/4 c. chopped green onion
1/2 c. chopped mushrooms

Put the veges in the food processor and pulse to a rough chop. The veges can be changed according to preference or what's already in the fridge/cupboard - suggestions are broccoli, water chestnuts, etc.

In a large bowl place the meat and veges - there should be a mixture of 1/2 meat and 1/2 veges.
Add to this mixture:
2 tsp sesame oil
1 tsp minced ginger root
1 tsp salt, a dash of pepper
2 tsp dry sherry
1 egg white - beaten
2 tsp cornstarch

Let the mixture stand for at least 30 mins
Put 1-2 tsp of filling into korean gyoza skins or small wonton skins, seal the edges with water and fold in 1/2.
Fry in oil until bottom is golden over medium heat. Pour 1/4-1/2 c. water into frying pan and cover. Steam until filling is done and water evaporates (about 5 mins).

Serve with a dipping sauce of soy sauce and sherry (5:1 ratio).

Posted by Maggie at 10:32 PM | Permalink | Comments (0) | TrackBacks (0)

To try: From eating well.com and says 35 mins total.

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Makes 4 servings.
Per serving: 244 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 8 g carbohydrate; 26 g protein; 0 g fiber; 679 mg sodium.

Nutrition bonus: Niacin (50% daily value), Selenium (31% dv).

Posted by Maggie at 12:39 PM | Permalink | Comments (0) | TrackBacks (0)

I have to figure out how to add links to other interesting blogs. So it turns out that I'm not the only person thinking and writing about food, duh.
http://www.thefoodsection.com/

Posted by Maggie at 11:50 PM | Permalink | Comments (0) | TrackBacks (0)

Made dinner tonight with Steve-o and I used him as a guinea pig to test out leeks. I've never cooked with them, so I thought I'd start simple. Hey, it was no buffalo wing, but made a great side dish to our pizza. They don't look impressive, but the taste and texture were amazing.

BRAISED LEEKS WITH LEMON

3 or 4 leeks, ends trimmed - should be around 7" long
1/4 c. chicken broth
1 tsp lemon zest
1 tbsp unsalted butter or margarine

Rinse and quarter the leeks lengthwise, then place in cold water for 15 mins. In a heavy skillet melt butter over moderate heat. Lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 20-30 minutes, or until very tender, and season with salt and pepper.

Posted by Maggie at 01:05 AM | Permalink | Comments (0) | TrackBacks (0)

6 chicken thighs -- bone in, skin removed
2 lbs sweet potatoes -- peeled and cut into spears
1/2 lb white button mushrooms -- sliced
6 lg shallots -- peeled and halved
4 clove garlic -- peeled
1 c dry white wine
2 tsps chopped fresh rosemary
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 tbsps white wine vinegar

Place all ingredients excpet vinegar in slow cooker; sitr to combine. cook on low til the potatoes are tender, about 5 hours. Before serving, remove bones from chicken, if desired, and stir in vinegar.

6 servings

285 cal, 6 g fat, 35 g carb, 17 g protein, 5 g fiber

Posted by Maggie at 01:48 AM | Permalink | Comments (0) | TrackBacks (0)

I found a recipe and altered it a bit -whole wheat and splenda :) Super easy though.

2 c. whole wheat flour
1/2 c. butter or margarine
1/4 c. brown sugar
3 eggs, well beaten
2 c. splenda
1/2 tsp salt
1 c. shredded coconut
1/2 c. raisins
2 tbsp lemon juice
1 tsp lemon zest

Heat oven to 350 degrees F.
Mix flour, butter, and 1/4 c. sugar and press mixture firmly into bottom of lightly greased 9x13" pan.
Bake 10 mins.
Mix eggs, splenda, and salt together. Stir in the remaining ingredients and spread over the partially baked bottom layer.
Bake 25 mins or until top is lightly brown.

Posted by Maggie at 01:21 AM | Permalink | Comments (0) | TrackBacks (0)

Aunt Andy made this on my most recent trip to New Hampshire/Maine. I'm afraid to mess up the consistency but perhaps I'll give it a go.

1/4 c. lemon juice
1 clove garlic, minced
1/2 tsp salt
1 egg and 1 yolk

Throw the above in a food processor, blend, and slowly drizzle 1 c. olive oil in. She stressed that the oil had to be slowly drizzled in or it would be ruined. She also said it would keep for at least a month in the fridge. Great to drizzle over asparagus or any other vege.

Posted by Maggie at 01:15 AM | Permalink | Comments (0) | TrackBacks (0)

Aunt Linda has made this recipe for me several times when visiting her in New Hampshire. It seems fairly easy and tasty. She said when buying mussels to ask for rope grown or PEI (prince edward island) variety.

2 tbsp olive oil
1/2 c onion, chopped
1/2 c white wine
2 lbs mussels
1/4 c blue cheese, crumbled
2 cloves garlic, minced
handful fresh herbs (cilantro, parsely, basil, or chives)
fresh ground pepper

heat 2 tbsp oil in wok and saute onion until soft. Over medium heat, add wine, reduce 4 mins and then add the mussels and cover the wok. When you start to smell them, they've opened and are done. Throw in blue cheese, garlic, herbs and toss together. Serve with a fresh baguette.

Posted by Maggie at 01:04 AM | Permalink | Comments (0) | TrackBacks (0)

2 cups reduced-sodium chicken broth
3/4 cup quick cooking barley
2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded
2 teaspoons olive or vegetable oil
1 pound boneless, skinless chicken breast, cut into small pieces
1/2 cup chopped onion
1 green bell pepper, seeded and diced
1 teaspoon dried sage
Salt and pepper, optional
4 tablespoons crumbled herbed goat cheese

Preheat oven to 425 degrees F.
Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.

Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.

Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.

Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.

Posted by Maggie at 05:55 PM | Permalink | Comments (0) | TrackBacks (0)

Want to try pizza and I love whole wheat anything. First attempt made on 1/15/06 and it was a success! Was pretty easy with my food processor and I just rolled it our onto a baking sheet - I think perhaps I'll try to get it thinner next time. Threw on some tomato sauce, thinly sliced tomatoes, slices of red onion, olive, and goat cheese.

Whole Wheat Pizza Dough-Eating Well

using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 package quick rise yeast, such as Fleischmann's Rapid Rise
3/4 tsp salt
1/4 tsp sugar
1/2 cup hot water (120-130 degrees), (1/2 to 2/3)
2 tsp olive oil

1 combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour. Process until the dough forms a ball, then process for 1 minute to knead.

2 Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

makes 12 oz dough, enough for one 12-inch
pizza or two 10-inch pizzas

Heat oven to 450 degrees. Form dough into a pizza crust and place on an oiled cookie sheet or corn meal sprinkled, warmed pizza stone. Top pizza with toppings and bake for 12 to 15 minutes or until nicely browned.

Posted by Maggie at 06:00 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on cooking light thread, interested to try. And I tried it the night of 2/2/06. Tasty chili and not too time consuming. Had a good amount of heat to it with the chipotle, but I could handle it. I didn't miss meat at all!

Mixed-Bean Chili with Tofu

INGREDIENTS
7 ounces firm tofu, drained and crumbled (about 1 cup)
1-1/2 teaspoons ground cumin, divided
1-1/2 tablespoons low-sodium soy sauce
2 teaspoons vegetable oil
1-1/2 cups chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1-1/2 tablespoons tomato paste
1-1/2 tablespoons hot chili powder or regular chili powder
1 teaspoon minced drained canned chipotle chile in adobo sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1-1/2 cups water
1 (15-ounce) can pinto beans
1 (15-ounce) can red kidney beans
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon cider vinegar (I usually foget to add this, but it's great with!)
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream (I usually sub ff plain yogurt with great results)

INSTRUCTIONS
Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.

Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

YIELD: Yield: 4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream).

NUTRITIONAL INFO
calories: 256 carbohydrates: 42.8 g cholesterol: 6 fat: 5.4 g sodium: 807 mg protein: 12.2 g calcium: 145 mg iron: 4.7 mg fiber: 9.6 g

Posted by Maggie at 03:57 PM | Permalink | Comments (0) | TrackBacks (0)

Threw this in the crock pot the morning of 1/10/06 before work and came home to a wonderful dish. We loved it! I couldn't tell there were apples in the dish, but it must have added something because Melik could not stop raving! I cut the recipe down a bit to fit it into the tiny pot. Oh, and I left out the raisins, peanuts, and jalapeno.

Ingredients
3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1/2 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
Raisins
Chopped peanuts

Directions
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape¿o peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Nutrition facts per serving:
calories: 409
total fat: 14g
saturated fat: 10g
monounsaturated fat: 2g
polyunsaturated fat: 1g
cholesterol: 49mg
sodium: 513mg
carbohydrate: 45g
total sugar: 8g
fiber: 4g
protein: 26g
vitamin C: 20%
calcium: 6%
iron: 25%

Posted by Maggie at 04:36 PM | Permalink | Comments (0) | TrackBacks (0)

Frankies Spuntino
457 Court St, Brooklyn, NY
(718) 403-0033

Supposed to be like tapas. Might be interesting to try...

Posted by Maggie at 12:52 PM | Permalink | Comments (0) | TrackBacks (0)

I saw this recipe on food network and thought I'd try something like it. I had lychee juice in the fridge, so I used the recipe below as a guide and substituted lychee for cranberry. I also used 1/2 sugar and 1/2 splenda. I'll try all splenda next time and whatever juice on hand. Melik said it was the best desert ever!!

2 cups cranberry juice cocktail
1/3 cup sugar
1/4 cup fresh lime juice
1/4 cup vodka
6 fresh cranberries, for garnish

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.
Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

Posted by Maggie at 12:23 PM | Permalink | Comments (0) | TrackBacks (0)

I made this on 1/7/05 and it took a while! I halved the recipe and put it in a 9x9 pan. It could have used more tomato sauce (I just used a prego I had in the fridge).

Classic Italian Lasagna Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings
User Rating:

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Posted by Maggie at 02:48 PM | Permalink | Comments (0) | TrackBacks (0)

Roasted Chicken with Balsamic Vinaigrette
(Recipe courtesy Giada De Laurentiis)

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Posted by Maggie at 02:28 PM | Permalink | Comments (0) | TrackBacks (0)

Made these on 1/8/06 and loved them! I did 1/2 sugar 1/2 splenda, but will try all splenda next time as they were super moist. Easy yummy breakfast muffin.

Whole wheat banana bread muffins

2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (3 ripe bananas)
1/4 cup raisins plus a few extra for topping
1/3 cup low-fat vanilla yogurt (I used cinnamon vanilla that our local grocery makes)
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line muffin pan with 12 muffin cups; set aside 4 more cups, as recipe makes 16 muffins.
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine with the flour, baking soda and salt, stirring with a wisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, 1/4 cup raisins, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed until blended.
4. Spoon batter into muffin cups. Fill cups to the top. On top of each cup, add 4-5 raisins on top in the center.
5. Bake for 20-25 minutes, depending on the type of muffin pan.

Posted by Maggie at 02:17 PM | Permalink | Comments (0) | TrackBacks (0)

I made this on 1/9/06 and it was eh. The lentils weren't cooked enough after an hour but we ate them after an hour and 20 mins even though they weren't soft enough. I think it would be pretty good if it was cooked thoroughly, but Melik doesn't like bbq flavor, so he was soured on them altogether. Not my finest moment.

Barbecue Baked Lentils

Recipe By :Cooking Light Magazine. September 2000. Page: 103.
Serving Size : 8 Preparation Time :0:00
Categories : Meatless

3 cups water
2 cups dried brown lentils
1/2 teaspoon salt, divided
1 cup diced onion
2/3 cup ketchup
1/3 cup maple syrup
1/4 cup prepared mustard
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon black pepper

Directions.
1. Preheat oven to 350 degrees.

2. Combine water, lentils, and 1/4 teaspoon salt in a large saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain lentils in a colander over a bowl, reserving 1 cup cooking liquid.

3. Combine lentils and diced onion in an 11 x 7-inch baking dish. Combine 1/4 teaspoon salt, reserved cooking liquid, ketchup, and the remaining ingredients. Pour the ketchup mixture over the lentil mixture, stirring to combine. Bake at 350 degrees for 1 hour. Yield: 8 servings (serving size: 3/4 cup).

CALORIES 233 (4% from fat); FAT 1g (sat 0.1g, mono 0.4g, poly 0.3g); PROTEIN 14.4g; CARB 44.2g; FIBER 6.2g; CHOL 0mg; IRON 4.9mg; SODIUM 488mg; CALC 49mg

Posted by Maggie at 04:37 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on a cooking light thread and want to try it for fun

Lentil Loaf

This is a lentil-bean loaf topped with sesame seeds and cheese if desired. Originally from the Laural's Kitchen cookbook, but has been modified over time.

Serves 4

1/2 onion chopped
1 tbsp olive oil
2 cups cooked brown lentils (1 scant cup dry to 3 cups water; simmer 45 min. Save broth)
1/2 cup whole wheat bread crumbs
1/2 tsp sage
2 tbsp whole wheat flour
2 eggs, beaten
1/2 cup lentil broth
2 tbsp cider vinegar
4 tbsp soy sauce
1 tbsp toasted sesame seeds

(optional: some sesame oil, provolone cheese or other white cheese)

Saute onion until translucent.

Mix all ingredients (including sesame oil if desired) except sesame seeds and cheese. Place in a greased loaf pan coated with cooking spray.

Sprinkle sesame seeds on top.

Bake 30 minutes @ 350*, 10 minutes uncovered. During last 10 minutes, add cheese if desired.

Posted by Maggie at 04:06 PM | Permalink | Comments (0) | TrackBacks (0)