These are pretty intense. I had one and thought I was going to have a buzz for the rest of the night. And I kinda did. So if you're the mood for a sugar rush, I'm your dealer.
Oh, and this recipe makes a ton. There's also a good reason she suggests you use a 12x18 pan... I made a full batch using a 9x13 pan, and that made very tall brownies. I think I'll half the recipe next time to have more normal-sized brownies. It'll also make not overbaking a lot easier. Because I had to do a little guesswork regarding the baking time, the outsides of the ones I made were a bit on the well-done side.
I have yet to make a pretty brownie, so I'm waiting to add a picture until I can figure out how to do so.
Peanut Swirl Brownies
A variation on this recipe by Ina Garten (The Barefoot Contessa)
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Preheat the oven to 350°F. Butter and flour a 12x18x1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Sunday, March 28, 2010
Saturday, March 27, 2010
Vicki's Favorite Chicken with Grapes, Couscous, and Roasted Asparagus
Vicki is apparently someone Rachael Ray knows, and I'm happy to use this chicken recipe of hers. I made it years ago for my in-laws when they came to visit us in California for Easter, and I enjoy making it again every Spring. And you just can't go wrong when you roast vegetables.
Vicki's Favorite Chicken with Grapes, Couscous, and Roasted Asparagus
Courtesy of Rachael Ray
1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous
Heat oven to 400°F.
Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
Serve tenders and grapes on couscous alongside asparagus.
Vicki's Favorite Chicken with Grapes, Couscous, and Roasted Asparagus
Courtesy of Rachael Ray
1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous
Heat oven to 400°F.
Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
Serve tenders and grapes on couscous alongside asparagus.
Lo Mein with Tofu
This is a great vegetarian option. And Benjamin loved it. Which is a feat unto itself.
Lo Mein with Tofu
Courtesy of Cooking Light
1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
8 ounces whole-wheat linguine
1 teaspoon dark sesame oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons oyster sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons less-sodium soy sauce
1 teaspoon rice vinegar
3/4 cup vertically sliced onion
2 cups shredded cabbage
2 cups peeled, thinly diagonally sliced carrot
2 large garlic cloves, thinly sliced
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.
Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.
Lo Mein with Tofu
Courtesy of Cooking Light
1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
8 ounces whole-wheat linguine
1 teaspoon dark sesame oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons oyster sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons less-sodium soy sauce
1 teaspoon rice vinegar
3/4 cup vertically sliced onion
2 cups shredded cabbage
2 cups peeled, thinly diagonally sliced carrot
2 large garlic cloves, thinly sliced
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.
Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.
Mushroom-Caraway Soup
If you like mushrooms, this is a great soup. And it goes really well with toasted and buttered pumpernickel bread. It doesn't make a whole lot though, so don't expect leftovers if you're feeding more than 2 people.
Mushroom-Caraway Soup
Courtesy of Food Network Magazine
2 tablespoons unsalted butter
1/4 teaspoon caraway seeds
10 ounces cremini or white mushrooms, thinly sliced
Kosher salt and freshly ground pepper
3 medium carrots, quartered lengthwise and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 small red onion, finely diced
1 tablespoon red wine vinegar
Slices of pumpernickel bread
1/3 cup sour cream or creme fraiche
Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.
Mushroom-Caraway Soup
Courtesy of Food Network Magazine
2 tablespoons unsalted butter
1/4 teaspoon caraway seeds
10 ounces cremini or white mushrooms, thinly sliced
Kosher salt and freshly ground pepper
3 medium carrots, quartered lengthwise and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 small red onion, finely diced
1 tablespoon red wine vinegar
Slices of pumpernickel bread
1/3 cup sour cream or creme fraiche
Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.
Sunday, March 21, 2010
Indian-Style Tofu and Cauliflower with Chutney
This was very tasty. I especially liked the addition of the cool yogurt on top. The only thing I did differently was that I used yellow mustard seeds because I couldn't find brown ones. I'm not sure there was much of a difference.
Edited to add: I decided to sauté the tofu first to give it a little more texture, and even though it softened a bit during the simmering process, it held on to enough texture to make a difference. I liked it.
Indian-Style Tofu and Cauliflower with Chutney
A variation on this recipe from Cooking Light
Basmati rice
1 package firm tofu, drained
1 medium onion, finely chopped
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
Plain yogurt
Chopped fresh cilantro
Cook rice according to package instructions.
Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu and sauté until lightly browned. Remove from pan and set aside.
Lower heat to medium and add mustard seeds and cumin; cook until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
Stir garlic and ginger into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
Spoon rice onto plates; stop each serving with tofu mixture. Spoon yogurt over each serving; sprinkle with cilantro.
Edited to add: I decided to sauté the tofu first to give it a little more texture, and even though it softened a bit during the simmering process, it held on to enough texture to make a difference. I liked it.
Indian-Style Tofu and Cauliflower with Chutney
A variation on this recipe from Cooking Light
Basmati rice
1 package firm tofu, drained
1 medium onion, finely chopped
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
Plain yogurt
Chopped fresh cilantro
Cook rice according to package instructions.
Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu and sauté until lightly browned. Remove from pan and set aside.
Lower heat to medium and add mustard seeds and cumin; cook until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
Stir garlic and ginger into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
Spoon rice onto plates; stop each serving with tofu mixture. Spoon yogurt over each serving; sprinkle with cilantro.
Thursday, March 18, 2010
Spaghetti Squash with Sausage and Greens
I wasn't a fan of this, but Jonathan and his brother liked it. Besides butternut squash in soup form, I'm not a giant fan of squash, so I'm sure that contributed to my dislike. It's definitely not a bad recipe, so if you like squash and want a healthy alternative to pasta, here you go!
I did change up the squash preparation a bit since I liked the roasting technique better than the microwave one. It just felt like I could add more flavor earlier on. So I'm kind of mashing a couple of recipes together.
I did notice that the squash was pretty wet once I had shredded it, so I strained it through a sieve and drained off some of the liquid. It made the dish a little drier, but I think it was better that way.
Spaghetti Squash with Sausage and Greens
A variation on these recipes by Rachael Ray and Emeril Lagasse
1 spaghetti squash (about 3 1/2 pounds), halved lengthwise
Olive oil
Salt and black pepper
1 1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 teaspoon crushed red pepper
Grated Parmesan cheese
Preheat oven to 400°F.
Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.
Place squash, cut side down on parchment lined baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.
Remove squash from oven and cool slightly, to handle. Set a fine-mesh sieve over a bowl and shred the inside of the squash with fork to resemble spaghetti. Cover in aluminum foil and set aside to drain.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper.
Toss squash with Parmesan and serve sausage mixture on top. Garnish with a little more Parmesan.
I did change up the squash preparation a bit since I liked the roasting technique better than the microwave one. It just felt like I could add more flavor earlier on. So I'm kind of mashing a couple of recipes together.
I did notice that the squash was pretty wet once I had shredded it, so I strained it through a sieve and drained off some of the liquid. It made the dish a little drier, but I think it was better that way.
Spaghetti Squash with Sausage and Greens
A variation on these recipes by Rachael Ray and Emeril Lagasse
1 spaghetti squash (about 3 1/2 pounds), halved lengthwise
Olive oil
Salt and black pepper
1 1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 teaspoon crushed red pepper
Grated Parmesan cheese
Preheat oven to 400°F.
Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.
Place squash, cut side down on parchment lined baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.
Remove squash from oven and cool slightly, to handle. Set a fine-mesh sieve over a bowl and shred the inside of the squash with fork to resemble spaghetti. Cover in aluminum foil and set aside to drain.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper.
Toss squash with Parmesan and serve sausage mixture on top. Garnish with a little more Parmesan.
Wednesday, March 17, 2010
Uptown Tuna Casserole
A Rachael Ray recipe with flavor! It's been a long time since I've found one... But this one is tasty. The tarragon and Gruyere cheese give this tried-and-true recipe a really lovely tasty twist.
The only thing I did differently was omit the white wine, but that was only because I didn't have any and didn't have time to go out and get any. I think it would have made the dish even tastier though, so definitely use it.
Uptown Tuna Casserole
Courtesy of Rachael Ray
1/2 pound extra-wide egg noodles (I used 12 ounces, and it worked out well)
Salt
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1/4 pound button mushrooms, thinly sliced
2 leeks, thinly sliced, washed and dried
3 to 4 cloves of garlic, finely chopped
3 tablespoons flour
1/2 cup dry white wine
1 1/2 to 2 cups whole milk or half n half or cream
1 rounded tablespoon Dijon mustard
Black pepper
1/2 cup frozen baby peas
1/4 cup fresh tarragon leaves, loosely packed, chopped
3 cans good quality tuna in olive oil, drained and flaked (I used the kind packed in water, and it worked out well)
6 ounces Gruyere cheese, shredded, about 1 1/2 cups
2 tablespoons finely chopped chives or parsley
Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with oil, a turn of the pan, and butter. When butter melts into oil, add mushrooms and sauté 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.
The only thing I did differently was omit the white wine, but that was only because I didn't have any and didn't have time to go out and get any. I think it would have made the dish even tastier though, so definitely use it.
Uptown Tuna Casserole
Courtesy of Rachael Ray
1/2 pound extra-wide egg noodles (I used 12 ounces, and it worked out well)
Salt
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1/4 pound button mushrooms, thinly sliced
2 leeks, thinly sliced, washed and dried
3 to 4 cloves of garlic, finely chopped
3 tablespoons flour
1/2 cup dry white wine
1 1/2 to 2 cups whole milk or half n half or cream
1 rounded tablespoon Dijon mustard
Black pepper
1/2 cup frozen baby peas
1/4 cup fresh tarragon leaves, loosely packed, chopped
3 cans good quality tuna in olive oil, drained and flaked (I used the kind packed in water, and it worked out well)
6 ounces Gruyere cheese, shredded, about 1 1/2 cups
2 tablespoons finely chopped chives or parsley
Bring a large pot of water to a boil for noodles. Salt boiling water and cook noodles to al dente.
While water comes to a boil, place oven rack in center of oven and turn on broiler. Heat a large skillet over medium heat with oil, a turn of the pan, and butter. When butter melts into oil, add mushrooms and sauté 5 minutes. Then add leeks and garlic and allow leeks to wilt, 5-6 minutes. Sprinkle flour over leeks and mushrooms and stir 1 minute. Then whisk in wine for half a minute, then whisk in milk and half and half or cream and simmer a couple of minute to thicken and reduce sauce. Then stir in Dijon mustard and season sauce with salt and pepper, to taste. Stir in peas, tarragon and tuna, then return sauce to bubble and turn off heat. Add cooked noodles to sauce, transfer to a casserole and top with Gruyere cheese. Pop casserole in oven and broil until bubbly and brown, 3-4 minutes. Garnish with chives or parsley and serve immediately.
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