Today is National Cheese Soufflé Day in the US.
As always, all measurements are in US units. See http://www.onlineconversion.com/cooking_volume.htm for converting measurements.
* Macaroni Grill Pesto and Garlic Shrimp: http://www.e-cookbooks.net/recipes4/05161.htm
* Grilled Flank Steak: http://www.e-cookbooks.net/recipes/05133.htm
* Duck with Orange Sauce: http://www.e-cookbooks.net/recipes4/05163.htm
* Toasted Ravioli: http://www.e-cookbooks.net/recipes4/05164.htm
* Scalloped Potatoes: http://www.e-cookbooks.net/recipes4/05165.htm
* Onion and Pepper Crostini: http://www.e-cookbooks.net/recipes4/05166.htm
* Fruited Curry Chicken Salad: http://www.e-cookbooks.net/recipes4/05167.htm
* Bread Pudding with Spiced Rum Sauce: http://www.e-cookbooks.net/recipes4/05168.htm
* Low Carb Burgers à la Lobster Club: http://www.e-cookbooks.net/recipes/lc23.htm
* Diabetic-Friendly Special Chocolate Ice Cream: http://www.e-cookbooks.net/recipes/diab21.htm
* Low Fat Fruit Smoothie: http://www.e-cookbooks.net/recipes/lowfat19.htm
Kelley's Cooking Tips
=====================
Camping Tips:
* Plan all your meals before you leave, making a list of every ingredient you'll need. This way you won't forget anything, and you'll be sure to bring the right amount of food.
* Camping trips usually involve lots of physical activity, so everyone will be extra-hungry: bring plenty of snacks!
* Put your food in the car or in a lidded box at night or whenever you leave the campsite in order to keep the forest animals out of your food supply.
* Cover pots whenever cooking outdoor. Food will get done quicker and you will save on fuel. Also helps keep dirt and insects out of your food.
* Freeze meat before putting in cooler. Keeps other foods cold and will keep longer.
* Bring plenty of garbage bags so you can pack out every last piece of trash you brought in with you.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
An Easy Way to Stuff Chicken Breasts
by Mark Bittman
In almost every instance the sole reason to stuff one food with another is appearance. So for me the questions are: Is it easy enough to make it worth the effort? Does the process add or detract from the overall flavour?
I’ve got to the point where I no longer feel ravioli are worth my time, for example; I love the way they look, but they taste pretty much the same as fresh pasta with sauce. I haven’t stuffed a turkey in 20 years because it’s counterproductive: the stuffing gets worse when you cook it inside the turkey.
I do like stuffing chicken breasts with greens, though. The chicken juices seem to contribute to the greens’ flavour, even if subtly. But the whole pounding and rolling process became burdensome. Call me lazy; I am.
Here is a technique that has it all: it’s easy, it makes chicken breasts taste good (no mean feat) and, as an added bonus, it produces lots of servings without much effort.
Take two chicken breast halves and pound them just a little. If they’re an inch thick at first, maybe take them down to three-quarters of an inch. Lay some cooked greens on one, put the other on top, and tie them together. It’s really not stuffing, but layering.
The cooking of greens and chicken takes place in one pan, first on the stove top, then in the oven. The resulting dish not only looks impressive but tastes better than chicken and greens served separately.
Stuffed Chicken Breasts
=======================
3 tablespoons extra virgin olive oil
1/4 cup raisins
1/4 cup pine nuts
1 tablespoon minced garlic
1 pound fresh spinach leaves
Salt and freshly ground black pepper
1/4 cup panko (Japanese bread crumbs), optional
4 boneless chicken breasts (about 1 1/2 pounds)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Preheat oven to 350F. Cut six 8-inch pieces of butcher twine. Put 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When hot, add raisins, pine nuts and garlic, and cook for about 30 seconds; add spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes. Remove and roughly chop; stir in panko, if you like. Set skillet aside.
Spread out two chicken breasts on a work surface so that the sides where the bones were face up. Flatten them a bit with your palm, a rolling pin or the bottom of a pot. Place stuffing on top, then top with remaining breasts, end to end, the thick side of the top breast on the thin side of the bottom one, so the "sandwich" is of fairly even thickness. Tie each stuffed breast in three places with twine.
Sprinkle all sides with salt and pepper. Use remaining tablespoon of olive oil to brown chicken in skillet used for spinach. Transfer to oven and bake, turning once, until chicken is cooked through and opaque, 25 to 30 minutes.
Remove chicken from skillet and tent with foil. Set skillet over medium heat and add vinegar, mustard and 2 tablespoons water. Cook, stirring frequently, until sauce is a thin syrup. Add a few more grinds of black pepper. Remove string from chicken and slice cross-wise into thin or thick pieces. Serve with a spoonful of sauce drizzled over all.
Grilled Pork Chops with Pineapple Salsa
=======================================
1 tablespoon vegetable oil
2 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)
1/2 pineapple, peeled, cored, and cut in 1/4" dice (1 1/4 cups)
1/2 cup finely chopped red onion
1 fresh serrano chile, minced, including seeds
1 tablespoon fresh lime juice
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm
* Macaroni Grill Pesto and Garlic Shrimp: http://www.e-cookbooks.net/recipes4/05161.htm
* Grilled Flank Steak: http://www.e-cookbooks.net/recipes/05133.htm
* Duck with Orange Sauce: http://www.e-cookbooks.net/recipes4/05163.htm
* Toasted Ravioli: http://www.e-cookbooks.net/recipes4/05164.htm
* Scalloped Potatoes: http://www.e-cookbooks.net/recipes4/05165.htm
* Onion and Pepper Crostini: http://www.e-cookbooks.net/recipes4/05166.htm
* Fruited Curry Chicken Salad: http://www.e-cookbooks.net/recipes4/05167.htm
* Bread Pudding with Spiced Rum Sauce: http://www.e-cookbooks.net/recipes4/05168.htm
* Low Carb Burgers à la Lobster Club: http://www.e-cookbooks.net/recipes/lc23.htm
* Diabetic-Friendly Special Chocolate Ice Cream: http://www.e-cookbooks.net/recipes/diab21.htm
* Low Fat Fruit Smoothie: http://www.e-cookbooks.net/recipes/lowfat19.htm
Kelley's Cooking Tips
=====================
Camping Tips:
* Plan all your meals before you leave, making a list of every ingredient you'll need. This way you won't forget anything, and you'll be sure to bring the right amount of food.
* Camping trips usually involve lots of physical activity, so everyone will be extra-hungry: bring plenty of snacks!
* Put your food in the car or in a lidded box at night or whenever you leave the campsite in order to keep the forest animals out of your food supply.
* Cover pots whenever cooking outdoor. Food will get done quicker and you will save on fuel. Also helps keep dirt and insects out of your food.
* Freeze meat before putting in cooler. Keeps other foods cold and will keep longer.
* Bring plenty of garbage bags so you can pack out every last piece of trash you brought in with you.
Have a cooking question? Kelley has your answer! kelley@e-cookbooks.net
An Easy Way to Stuff Chicken Breasts
by Mark Bittman
In almost every instance the sole reason to stuff one food with another is appearance. So for me the questions are: Is it easy enough to make it worth the effort? Does the process add or detract from the overall flavour?
I’ve got to the point where I no longer feel ravioli are worth my time, for example; I love the way they look, but they taste pretty much the same as fresh pasta with sauce. I haven’t stuffed a turkey in 20 years because it’s counterproductive: the stuffing gets worse when you cook it inside the turkey.
I do like stuffing chicken breasts with greens, though. The chicken juices seem to contribute to the greens’ flavour, even if subtly. But the whole pounding and rolling process became burdensome. Call me lazy; I am.
Here is a technique that has it all: it’s easy, it makes chicken breasts taste good (no mean feat) and, as an added bonus, it produces lots of servings without much effort.
Take two chicken breast halves and pound them just a little. If they’re an inch thick at first, maybe take them down to three-quarters of an inch. Lay some cooked greens on one, put the other on top, and tie them together. It’s really not stuffing, but layering.
The cooking of greens and chicken takes place in one pan, first on the stove top, then in the oven. The resulting dish not only looks impressive but tastes better than chicken and greens served separately.
Stuffed Chicken Breasts
=======================
3 tablespoons extra virgin olive oil
1/4 cup raisins
1/4 cup pine nuts
1 tablespoon minced garlic
1 pound fresh spinach leaves
Salt and freshly ground black pepper
1/4 cup panko (Japanese bread crumbs), optional
4 boneless chicken breasts (about 1 1/2 pounds)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Preheat oven to 350F. Cut six 8-inch pieces of butcher twine. Put 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When hot, add raisins, pine nuts and garlic, and cook for about 30 seconds; add spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes. Remove and roughly chop; stir in panko, if you like. Set skillet aside.
Spread out two chicken breasts on a work surface so that the sides where the bones were face up. Flatten them a bit with your palm, a rolling pin or the bottom of a pot. Place stuffing on top, then top with remaining breasts, end to end, the thick side of the top breast on the thin side of the bottom one, so the "sandwich" is of fairly even thickness. Tie each stuffed breast in three places with twine.
Sprinkle all sides with salt and pepper. Use remaining tablespoon of olive oil to brown chicken in skillet used for spinach. Transfer to oven and bake, turning once, until chicken is cooked through and opaque, 25 to 30 minutes.
Remove chicken from skillet and tent with foil. Set skillet over medium heat and add vinegar, mustard and 2 tablespoons water. Cook, stirring frequently, until sauce is a thin syrup. Add a few more grinds of black pepper. Remove string from chicken and slice cross-wise into thin or thick pieces. Serve with a spoonful of sauce drizzled over all.
Grilled Pork Chops with Pineapple Salsa
=======================================
1 tablespoon vegetable oil
2 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)
1/2 pineapple, peeled, cored, and cut in 1/4" dice (1 1/4 cups)
1/2 cup finely chopped red onion
1 fresh serrano chile, minced, including seeds
1 tablespoon fresh lime juice
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.
Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm