DOUBLE CHOCOLATE WALNUT BISCOTTI

This recipe is adapted from Gourmet – December 1994.
The number it makes depends on how big you make the logs and how thick you slice the biscotti. Of course you can swap in different nuts, chocolate or dried fruit.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs1 cup walnuts, chopped
1 cup semisweet chocolate chips
1 tablespoon confectioners' sugar

Preheat oven to 350°F. and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer (use paddle attachment) beat together butter and granulated sugar until light and fluffy. Add eggs one at a time and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. (Stir by hand, or use a heavy stand mixer, but be careful – the dough is stiff.)On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. (I angle both ends because I slice the logs on an angle.)

Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Peppermint Puffs

1 cup confectioners sugar ½ cup butter
¼ tsp salt ½ tsp peppermint extract
2 cups flour ½ tsp vanilla extract
4 oz melted white chocolate 1 egg
1 tsp shortening 6 crushed candy canes

Cream butte and sugar. Beat in egg and extracts. Add salt and flour. Form in to a ball and refrigerate 1 hour. Shape into balls and bake 10 minutes at 350’ When cool, brush with chocolate melted with shortening and sprinkle with candy.

Cauliflower and Mushroom Pot Pie With Black Olive Crust

Notes (of course!): I made several adaption to the recipe below, which I found on recipezaar. The recipe appears to be sourced to Isa Moskowitz's "Veganomicon: The Ultimate Vegan Cookbook." I used butter instead of margarine, milk instead of soy milk, I did not have a bay leaf and forgot to add the thyme to the black olive crust. Also the recipe I used did not provide instructions on when the mushrooms or the vinegar come into play, so I made some assumptions and the recipe below reflects those assumptions. I hope you enjoy this variation of a pot pie! It is rich with herbs!

Serves 4-6.

INGREDIENTS
Sauce:
3 Tablespoons margarine
4 Tablespoons all-purpose flour
2 cups unsweetened plain soymilk
1 bay leaf
2 teaspoons dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon mustard powder
1 teaspoon salt
ground pepper

Vegetables:
1 lb cauliflower, trimmed, washed, and cut
2 tablespoons olive oil
1 leek, thinly sliced
1 small carrot, diced
1/2 lb cremini mushroom, washed, trimmed, and sliced into large chunks
1 teaspoon sherry wine or white wine vinegar

Black olive biscuit crust:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons margarine, chilled
4-5 tablespoons cold water
1/3 cup pitted black olives, chopped coarsely (kalamata recommended)

DIRECTIONS
Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.

Sauce:
In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.

Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.

Vegetables:
Heat the oil in the Dutch oven over medium heat. Add the leeks, carrots and mushrooms and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add white wine vinegar and allow to evaporate excess liquid. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.

Crust:
Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.

Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).

Assemble and Bake:
Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked. Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.

Donna's Baked Chicken

Ingredients:
3 large boneless chicken breasts
1/2 cup sour cream
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp celery salt
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
1/2 box stove top stuffing mix

Mix all ingredients except chicken and stuffing mix. Coat chicken and refrigerate overnight. Crush stuffing and coat chicken. Melt 2 tbs butter and pour over chicken. Bake uncovered for 45 minutes at 350 F.

Ranger Cookies

Ranger Cookies

1 c shortening
(I used unsalted butter – Yum!)
1 c sugar
1 c packed brown sugar
2 eggs
1 tsp vanilla extract
2 c all purpose flour
1tsp baking soda
½ tsp baking powder
½ tsp salt
2 c quick cooking oats
2 c Rice Krispies
1 c flaked coconut

Preheat oven to 350. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt. Gradually add to creamed mixture and mix well. Stir in oats, cereal, and coconut. Drop by rounded tbsp's 2” apart onto ungreased baking sheets. Bake for 7-9 min's or until golden brown.
Yield approx 6 dozen.

Enjoy!
Dina Jamieson
12/08 Cookie Swap

Baked Manicotti

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Serves 6 to 8

Tomato Sauce

2 28-ounce cans diced tomatoes in juice (I used crushed tomatoes)

2 tablespoons extra-virgin olive oil

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

1/2 teaspoon hot red pepper flakes , optional (I omitted this)

Table salt

2 tablespoons chopped fresh basil


Cheese Filling and Pasta

3 cups part-skim ricotta cheese

4 ounces grated Parmesan cheese (about 2 cups)

8 ounces shredded mozzarella cheese (about 2 cups)

2 large eggs , lightly beaten

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh basil

16 no-boil lasagna noodles (see note above)

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.

4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Note: I added all the parmesan to the ricotta mixture (and omitted the salt). Then, in step 6, I sprinkled mozzarella over the top of the manicotti and broiled it for a few minutes at the end until the cheese was spotty brown. I also used dried herbs and found it came out just as tasty! An easy and delicious recipe!

Slow Cooker Pepper Steak

Frozen Directions:

Thaw overnight in fridge.

Place meat mixture into slow cooker.

Cook for half the time recommended cooking time (see above).

Slice pepper and onion (provided), add to slow cooker and cook for remaining half of cooking time.

If sauce isn't thick enough, combine extra cornstarch (provided) to 4 tbsps of water. Mix well and pour into slow cooker. Continue to heat until sauce thickens.

Serve over white rice (provided).

Chocolate Mousse Pie

Chocolate Mousse Pie
Bon Appétit November 1992
Pie Swap 2008 – submitted by Joanna Johnson

Ingredients
Crust or Pre-made Oreo Crust
21 chocolate sandwich cookies (such as Oreos)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
3 3/4 cups chilled whipping cream
1/4 cup sugar
Chocolate shavings (optional)

Preparation

For Crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Scheherazade Casserole from Moosewood Cookbook

1 cup raw bulgur
1 cup boiling water
1 Tbs. oil
2 cups minced onion
3 large cloves garlic, minced
½ tsp salt
2 tsp cumin
1½ tsp basil
1 large bell pepper, diced
¾ cup dry soybeans, soaked at least 4 hours
1 14.5oz can diced tomatoes
3 Tbs. tomato paste
½ cup minced parsley
1.5 – 2 cups crumbled feta

Preheat oven to 375’ and lightly oil a 9x 13 pan
Cover bulgur with boiling water and let stand at least 15 mins.
Sauté onions, garlic and seasonings in oil over medium heat until onions are soft.
Add peppers and cook about 5 more mins.
Drain soybeans and puree in a food processor with 1 cup fresh water.

Add the bulgur, veggies and soybeans to a large bowl. Add in tomatoes, parsley and 1 cup of feta. Mix really well.

Spread in pan and top with remaining feta. Bake about 30 mins or until feta is lightly browned.

- This can be frozen before or after cooking. If frozen, defrost completely and bake at 375’ at least 45 minutes.

Serve with warm pita bread and a spinach salad.

Cheese Ravioli with Pumpkin Sage Alfredo Sauce

Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive and savory dish seasoned with white wine, shallots and fresh sage.

Estimated Time(s):Preparation: 10 min Cooking: 15 min

1/2 cup dry white wine (I used Mescato white wine)
1/4 cup chopped shallots
10 ounces BUITONI® Refrigerated Alfredo Sauce or subsitute homemade alfredo sauce
1/2 cup LIBBY'S® 100% Pure Pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
18 oz. cheese ravioli
2 tablespoons chopped green onion (optional)

Homemade Alfredo Sauce
1/2 cup butter
1/2 cup whipping (heavy) cream
3/4 parmesan, grated
1/2 teaspoon salt
Dash of pepper

Heat butter and cream in 10" skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper.

Directions for Pumpkin Sage Sauce

COOK wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in alfredo sauce, pumpkin and sage. Cook, stirring occasionally, until heated through.

PREPARE pasta according to package directions; drain, reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

Serving Size: 4

Roasted Butternut Squash Soup, from Yankee Magazine October 2008

3 cups butternut squash (1-2 squash or two cans of squash)
2 tablespoons unsalted butter
1 onion, diced
1 small carrot, diced
1 rib celery, diced
1 garlic clove, minced
4 cups chicken stock
pinch of cinnamon
sea salt and freshly ground pepper to taste
milk to thin soup as needed
brown sugar as needed if canned squash was used

Heat oven to 375. Line a sheet pan with aluminum foil. Cut squash in half lengthwise; scoop out seeds and discard. Set squash halves cut side down on pan and roast until tender, about 45 minutes. Scoop flesh (about 2 cups worth) into a bowl and set aside.

In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and saute 5 minutes. Add garlic and cook 1 minute more. Add squash, chicken stock, cinnamon, salt and pepper to taste, and bring to a boil. Simmer until vegetables are soft, 20 to 25 minutes. Pour soup into a blender, no more than halfway. Puree until smooth, set aside in a bowl while you puree the rest of the soup. Clean the pot, add pureed soup and reheat. Thin with milk or water as necessary.

I found that when I used canned squash, the final recipe needed brown sugar and more cinnamon, and a touch of salt, but you can season as you feel fit.

viewing blog

If someone from the club wants to view our blog- what's the correct link? I just have it saved on my computer. I want to throw the address in the upcoming newsletter.

Chicken Cacciatore for the slow cooker

Chicken Cacciatore- A savory Crock-Pot Recipe

from- "Don't Panic-Dinner's in the Freezer"

2 medium onions, sliced thin
2 cloves of garlic, minced
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
12 t. celery seed
1 bay leaf
1/4 dry white wine (I used a bit more)
6 boned chicken breasts (I used boneless)


for serving day- pasta


Cooking day instructions- Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine, Place this mixture together with chicken breasts in a freezer bag. Freeze, using freezer bag method.

Serving Day instructions- Place in Crock Pot and cook on low 6-8 hours or on high 2 1/2-4 hours. Serve over pasta

NOTE- I used boneless chicken breasts so it need less cook time- It seemed to be done in about 4 hrs on high- but then I put it on low to keep it warm until dinner time.

Artichoke and Cannellini Bean Pasta

INGREDIENTS
1 tablespoon olive oil
2 cloves of garlic, minced
7-8 artichoke hearts, quartered
1½ cup cannellini beans
1 cup diced tomatoes
16 oz package of pasta
1 tablespoon Oregano
1 teaspoon salt
1 teaspoon pepper
¾ cup mozzarella cheese, shredded

DIRECTIONS
Boil pasta.
Sauté garlic in olive oil.
Add beans, artichoke hearts, tomatoes, oregano, salt, and pepper to the garlic and simmer for approximately 20 minutes.
Stir pasta into bean/artichoke mixture.
Stir in cheese.
If freezing, place in pan sprayed with cooking spray. Wrap, label, freeze. Reheat, 350 degrees, 20-25 minutes.

Black Bean Soup

From The Joy of Cooking with several changes and additions.

1 lb dried black beans
3 tbs olive oil
1 cup chopped celery, including leaves
1/2 cup chopped onion
1/2 cup sliced carrots
2 cloves chopped garlic
4 medium bell peppers, seeded, chopped and roasted
4 ears corn, roasted, kernels removed from cobs
1 14 oz can diced tomatoes
1/2 tsp dried cilantro
1/2 tsp cumin
1/4 tsp dried thyme
pinch Cayenne pepper
1 bay leaf
1 tbs salt


Soak 1 lb dried black beans, according to package instructions, usually overnight, in 8 cups water. Drain and reserve soaking liquid. Add water to soaking liquid to get 8 1/2 cups total liquid.

Heat oil in large soup pot, add celery, carrot, onion and garlic. Saute until onion is translucent. Add spices and stir, about 1 minute. Add beans and all liquid. Bring to a boil, reduce heat, simmer covered about 2 1/2 hrs or until beans are tender. Add tomatoes, corn and peppers. Simmer 20 min more. Puree 1/2 of the soup in a food processor or blender and stir back in the pot.

Makes 7 cups. Serve over rice.

Beef Stew

from "Fannie Flagg's Original Whistleshop Cafe Cookbook"

3 1/2 to 4 pounds of boneless beef chuck, trimmed and cut into cubes
1/3 cup self-rising flour
1/4 vegetable oil
4 cups of water
1/2 teaspoon of salt
1 tsp of seasoned salt
1 tsp of garlic powder
1 tsp of pepper

4 large potatoes, peeled and quartered
6 to 8 carrots, peeled and cut into 2 inch pieces
3 large onions peeled and quartered
2 14 1/2 oz. cans whole tomatoes, undrained, cut up
1 15 oz. can of tomato sauce

Dredge meat in flour and brown it in hot oil in a large dutch oven. Add water, stir in seasonings. Bring to a boil; cover, reduce heat, and simmer for 1 hour and 15 minutes. Add remaining ingredients, cover and simmer 40 to 45 minutes longer.

YIELD: 10 servings

Baked Ziti Florentine

Baked Ziti Florentine

1 lb pasta (anything would work except maybe spaghetti)
1 quart jar pasta sauce or make your own
1 pint ricotta cheese
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling on top
1 pack frozen spinach

Cook pasta until slightly underdone. Defrost frozen spinach. In a large bowl, combine pasta, ricotta cheese, spinach, sauce and 1/2 mozzarella cheese. Toss to combine. Place in oven proof casserole dish and cover with remaining mozzarella cheese and sprinkle generous parmesan cheese on top. Bake at 375 F until bubbly (about 30 min fresh, probably 45 min to an hour from frozen).

Chicken Breasts Stuffed with Goat Cheese and Basil

Chicken Breasts Stuffed with Goat Cheese and Basil - From Kim
4 servings
Chicken ingredients
4 skinless boneless chicken breast halves
½ cup soft fresh goat cheese (about 4 ounces)
2 green onions, thinly sliced
3 tablespoons thinly sliced fresh basil
1 large egg, beaten to blend
½ cup plain dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter, melted

Chicken procedure

1. Using a meat mallet, pound chicken between sheets of waxed paper to thickness of 1/4 inch. Pat chicken dry.
2. Mix cheese, green onions and basil in small bowl to combine.
3. Season to taste with salt and pepper.
4. Spread cheese mixture lengthwise over half of each chicken piece.
5. Tuck short ends in.
6. Starting at one long side, roll chicken up into tight cylinders.
7. Tie ends with kitchen string to secure.
8. Dip chicken in egg, allowing excess to drip back into bowl.
9. Roll in breadcrumbs, shaking off excess.(Can be prepared ahead of time. Cover and refrigerate.)
10. Preheat oven to 350 degrees Fahrenheit.
11. Place chicken in 8-inch square baking dish.
12. Pour 2 tablespoons melted butter over.
13. Bake until cooked through, about 20 minutes.

To serve
1. When cooked, remove string from chicken.
2. Cut rolls crosswise into ½-inch thick rounds. Fan on plates.

Shepherd's Pie

This Epicurious.com recipe: SHEPHERD'S PIE
Casserole Club – October 2008 by Joanna Johnson

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240224

SHEPHERD'S PIE (with some modifications)
1 tablespoon garlic
1 cup sliced mushrooms
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled
1 pound ground lamb (or substitute half with another ground meat) – I used meatloaf mix.
1 cup beef or chicken broth – I used beef broth.
1 tablespoon tomato paste
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
¼ cup parmesan – shredded
Kosher salt to taste

1. Preheat oven to 375°F.

2. Bring the potatoes and carrots to a boil in salted water. Cook until tender, about 20 minutes; drain.
3. In a large sauté pan over medium-high heat, add the onion and garlic to cold oil. Allow to heat up together and then add the mushrooms. Saute mushroom until slightly golden brown and then add meat. Cook until browned, 8 to 10 minutes.
4. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Chop the cooked carrots and add them and the peas to the mixture.
5. Pour the mixture into a 1 1/2-quart baking dish; set aside.
6. Once cooled, peel, chop and mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture and sprinkle parmesan over the top.
8. Bake until golden, 30 to 35 minutes.

From frozen: Defrost overnight and bake in a 375° oven covered for approximately 30 minutes and uncovered for another 10 minutes (or until hot and bubbly).

Trinidad Stewed Chicken

*Please note - I followed the advice of many reviewers and made some changes when I cooked this dish for my family. I cut the brown sugar in half so that it wouldn't be too sweet. I also used a full (8oz.) can of coconut milk and disregarded the water - this made a gorgeous cream sauce that went nicely over the rice. I highly recommend making Jasmin rice with one cup rice and two cups chicken broth. Add cilantro and dried onion for even more flavor.

Trinidad Stewed Chicken

INGREDIENTS

• 1 (4 pound) whole chicken, cut into pieces
• 3 tablespoons finely chopped green onion
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1 teaspoon chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup brown sugar
• 1 cup water
• 1/2 cup canned coconut milk (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons ketchup
• 1 tablespoon butter

DIRECTIONS

1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

Moroccan Chicken

Moroccan Chicken
Serves 4

4 Tablespoons oil
8 cloves garlic, minced
3 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoons black pepper
8 medium tomatoes, seeded and chopped
6 Tablespoons honey
¾ cup chopped fresh cilantro
1 – 1 ¼ lbs boneless chicken breast, whole if they are small or cut in chunks
1 lb zucchini, sliced (2 medium or about 3 ½ cups)

In a large skillet, heat oil and add garlic over medium heat. Cook for about a minute. Add tomatoes, ginger, coriander, salt, and pepper. Stir and cook for about 6-8 minutes or until about half the liquid is evaporated. Add the honey and stir. Add cilantro, chicken, and zucchini. Cook 10 minutes, turning the chicken at least once.

Place in a freezer bag and label if desired.

If frozen, defrost over night in the fridge. Heat in a microwave or saucepan until heated through. Garnish with fresh cilantro if you have it on hand.

Couscous

1 ¼ cups couscous
1 can stock or broth

Heat stock until boiling in a small pan. Add couscous. Remove from heat, cover and let stand about 5 minutes. Fluff with a fork before serving.


##
Add more chicken or a can of chick peas to serve a few more.




– October 2008 – Michele Decoteau

Nov 06 - Savory Pumkin Quiche

I made this for the Vegatarian CC I used to belong to in Worcester.

Savory Pumpkin Quiche
serves 6

½ cup Gruyere cheese shredded cheese
1 frozen 9-inch pie shell
1 cup low fat milk
3 large eggs
1 tsp chopped fresh sage
½ tsp salt
¼ tsp ground pepper
¼ tsp ground nutmeg
1 cup pumpkin puree

Preheat oven to 400’. Sprinkle cheese on bottom of pie shell. Whisk together milk, eggs, and seasonings. Blend in pumpkin. Put in oven and bake about 10 minutes, then turn down the oven to 350’ and bake an additional 45- 50 minutes. Cool at least 10 minutes before slicing.

If frozen, defrost completely. Heat a 350’ oven about 25 minutes or microwave individual slices.

~Michele Decoteau ~ November 2006

Sept 08 - Kale Puttanesca

Here is where I got the recipe:
http://allrecipes.com/Recipe/Kale-Puttanesca/Detail.aspx

I doubled the amount of kale and omitted the anchovies. I used 1 TBS each balsamic vinegar and tomato paste as a substitue.

Spanish Paella

Ok, maybe it's not an official cassarole, but it is made in a pot or pan and it's damn good :)
Enjoy!
Felix

Here is the recipe: http://www.mediterrasian.com/cuisine_of_month_paella.htm

My Personal Tips:
1. Cook the meats first (don't burn them)
2. Don't clean the pan after coking the meat. Use the oil, seasonings and meat particles in the pan to fry the onions.
3. When the onions are getting translucent, throw in the rice to fry a little. (don't burn it)
4. If you are using shrimp, throw it in at the end with some sweet peas (frozen kind works great).