My dad's side of the family is Hungarian. I am the only one of my siblings who looks like that side of the family (dark eyes, dark hair, shorter). According to family lore, when I was born, my dad's mom (my Nanny), proclaimed, "finally, a Farkas!"
Today, I baked the Christmas kiffles. For those that are unfamiliar with
the kiffle, it is essentially a mini nut roll. It is a Hungarian treat
that is only made and eaten at Christmas in my family.
We've been eating kiffles for as long as I can remember. My Nanny used to make them. She passed the recipe on to my mom, who made them for years and years.
In 2002, I decided to take the tradition over from my mom. I consider myself a decent baker. My mom warned me that the kiffle is unlike any cookie I've ever made. She passed the recipe on and wished me a lot of luck.
The first year, I learned what I was up against. The dough is a pound of cream cheese, a pound of butter, at least 4 cups of flour and some vanilla. My hand mixer was no match for the dough - it started to smoke while I added the second cup of flour. Luckily, I was able to call in a reinforcement mixer and was able to finish the dough.
The kiffles have a nut filling and are rolled. I quickly learned that if you don't roll the kiffles just so, they all pop open while baking, creating a ginormous mess. I believe I threw out at least two trays of nutty goo until I finally discovered a way to keep the kiffles together. The finished product was far from pretty (earning the following proclamation from my brother, "they look like alien kiffles, but they taste good."), but it tasted like a kiffle.
After that year, I vowed to not let the kiffles make me cry. In 2003, my mom gave me a stand mixer to aid in the dough making. In a subsequent year, she imparted an important piece of wisdom - if you pinch the cookies together after rolling them, they will stay shut and not look like aliens. Her advice was spot on - I've only lost a handful of kiffles since changing up my technique.
This year, as I got ready to make the kiffles, I found myself thinking a lot about my Nanny and my Aunt Katie. Nanny passed away on Christmas Day when I was 2. I don't have any memories of her, but I do have pictures and stories (apparently, my love of gum is directly related to the fact that she gave me gum to chew before I had teeth).
Aunt Katie is my namesake (my middle name is Katherine). When she found out that I was a baker, she sent me a letter with recipes and told me that I took after her. She also told me that the way to a man's heart is through his stomach. She told my mom that she was very impressed that I made the kiffles on my own.
Aunt Katie passed away in 2012. I found her letter and her recipes a few weeks ago, while organizing my cookbook. It was as if she was sending me a message, to let me know that she was there with me while I started my holiday baking.
I told my dad once that I always ask for a little extra help from Nanny when I start the kiffles. Today, after I did the same, I felt connected to Nanny and Aunt Katie in a way I never have. I was emotional as I rolled the dough out.
These cookies are my lone connection to my Hungarian heritage. I make them as much for my dad as I do for me. They connect me to women and to traditions that would have otherwise died out.
I am proud to carry on the Farkas tradition.
Sunday, December 16, 2012
Sunday, March 11, 2012
Horribly Behind
I am horribly behind on my blogging. Luckily, I've been keeping track of what I've been cooking, so I can give you 8 weeks of food in one post. I'll group them by source to keep things orderly.
Epicurious
I have the Epicurious app on my phone. I love, love, love this app, as I love reading recipes. I've found a decent number of recipes to try and have enjoyed all of them. Though technically not a cookbook, its a great resource.
Here's what I've been cooking from my Epicurious app:
Spaghetti Squash with Pomodoro Sauce
I'm allergic to wheat, which means I either have to eat gluten free pasta or I have to get creative in finding ways to fill my pasta needs. This recipe has become my go to when I'm craving spaghetti. Its super easy and also super healthy.
1 spaghetti squash (about 1 1/2 pound)
Vegetable oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 t olive oil
1 can (28 oz) diced plum tomatoes
3 T tomato paste
1 t white wine vinegar
1 t dried oregano
1 t dried basil
1/2 t red pepper flakes
Fresh basil
Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down on sheet. Bake 35 minutes or until you can easily pierce shell.
While squash bakes, saute garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally for 30 minutes. Lower heat if sauce begins to boil.
Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
Quinoa and Spring Vegetable Pilaf
I'm ashamed to say that I'm new to the quinoa bandwagon. Its a super grain and is really great for someone who can't eat wheat and therefore has trouble getting enough whole grains in her diet.
1 1/2 c quinoa, well rinsed
1 c vegetable broth (I used chicken broth)
2 c frozen peas, thawed, divided
5 T chopped fresh mint leaves, divided
1 garlic clove, peeled
3 T butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 c) - can sub in onions or shallots
3/4 c sliced shallots (I skipped these)
8 oz fresh shitake mushrooms, stemmed, thickly sliced (I skipped these, as I'm not a big fan of mushrooms)
1, 14 oz bunch asparagus, trimmed, cut on diagonal into 1 inch pieces
Bring 2 1/2 c water to a boil in small saucepan. Add quinoa and 1 t salt; return to boil, then reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
Puree broth, 1 c peas, 4 T mint and garlic in blender until smooth.
Melt butter in large nonstick skillet over medium heat. Add leek and shallots; saute until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; saute until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 c peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
Divide pilaf among bowls; sprinkle with remaining 1 T mint and serve.
Roasted Sweet Potato and Black Bean Salad
I made this for our monthly Ladies Night in the neighborhood. I doubled the recipe, since we have a large group each month. It was a hit with the ladies.
Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch pieces
1 t salt, divided
1/2 t freshly ground black pepper, divided
1/4 c fresh lime juice, plus wedges for garnish
1 T balsamic vinegar
1 T finely chopped garlic
1 can (15 oz) black beans, rinsed and drained
1 c halved cherry tomatoes
1/2 c thinly sliced scallions
1/3 c chopped fresh mint
4 c baby arugula
Heat oven to 375 degrees. On a baking sheet, coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 t salt and 1/4 t pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 t salt and 1/4 t pepper. Add potatoes, beans, tomatoes, bell pepper, scallion and mint; toss; serve over arugula and garnish with lime wedges.
All Recipes
The next group of recipes comes from my All Recipes app. All Recipes features recipes submitted by users. I typically pick recipes that are rated with 4 or 5 stars. This has never failed me.
Slow Cooker Lentil and Ham Soup
This was my first time cooking lentils. I definitely should have cooked them a little longer, but all in all, this recipe was great (and perfect for a cold, snowy weekend. We actually had one of those the weekend I made this soup).
1 c dried lentils
1 c chopped celery
1 c chopped carrots
1 c chopped onion
2 cloves garlic, minced
1 1/2 c diced cooked ham
1/2 t dried basil
1/4 t dried thyme
1/2 t dried oregano
1 bay leaf
1/4 t black pepper
32 oz chicken broth
1 c water
8 t tomato sauce
In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on low for 11 hours. Discard the bay leaf before serving.
Slow Cooker Tex-Mex Chicken
I love my slow cooker. I use it almost all winter long. It really fits my crazy schedule. On nights I have meetings, I can throw my dinner in the crock pot at lunch. When I come home my house smells amazing and I have a yummy dinner waiting for me.
1 pound boneless, skinless chicken breasts, cut into 1 inch wide strips (I used chicken tenders and didn't cut them in strips. I'm lazy)
2 T taco seasoning mix
2 T flour (I used cornstarch, since flour is evil in my life)
1 green pepper, cut into 1 inch wide strips
1 red pepper, cut into 1 inch wide strips
1 c frozen corn (I omitted this)
1 1/2 c chunky salsa (I used the Rotel tomatoes instead)
1 c shredded cheese (I omitted this)
Toss chicken with seasoning and flour (cornstarch) in slow cooker. Stir all remaining ingredients except shredded cheese; cover with lid. Cook on low 6 to 8 hours or high 3 to 4 hours. Stir before serving.
Miscellaneous Sources:
And finally, a few recipes from some miscellaneous sources.
Roasted Beets and Potatoes
This recipe is from my Wegmans app. I love Wegmans for many reasons, one of which being that they have an app that helps me find what I'm looking for in the store and that also has a recipe section.
1 pound potatoes (any will do. I used assorted new potatoes), quartered
1 bunch beets, peeled and sliced
2 T olive oil
Salt and Pepper to taste
Preheat oven to 450 degrees.
Toss potatoes in large bowl with 1 T olive oil. Season with salt and pepper. Arrange in a single layer on a baking sheet. Roast on center rack of oven 10 minutes until lightly browned.
Toss beets with remaining olive oil; season with salt and pepper to taste. Add beets to baking sheet. Roast 10 minutes until lightly browned and potatoes are fork tender.
Yummy Onion Pork Chops
This recipe is my own creation. I came up with it a few years ago, when I was just getting into cooking. I've made this for my parents, who raved about it.
4 thin pork chops
1 packet Lipton Onion Soup Packet
Preheat oven to 350 degrees. Season pork chops with onion powder. Place in a hot skillet and sear on each side, about 4 minutes. Transfer to a shallow baking dish.
Mix packet of Lipton Onion Soup with a few tablespoons of water. Pour the onion soup mixture over the pork chops. Bake 20-25 minutes.
The Best Pulled Pork You'll Ever Have
This recipe is from my friend Brooke. I've made it three times for football related events. It always gets rave reviews. This recipe travels well for a tailgate - I put it in the crock pot over night, pull it in the morning, put the pork in a tin foil pan and then reheat on the grill at tailgate.
2 1/2 T coarsely ground black pepper
3 T (packed) dark brown sugar
3 T paprika
2 T coarse salt
1 1/2 to 2 t cayenne pepper
1 untrimmed pork shoulder, about seven pounds, bone in
I usually have to cut the pork shoulder into two pieces so it will fit (and I usually have to put the pork shoulder in two crock pots). Mix the first five ingredients in a small bowl, then rub thoroughly into the pork - make sure you get it into every nook and cranny (you'll be good friends with the pork when you're done). Cover it with plastic and let it sit in your fridge for at least 2 hours, preferably overnight.
Put the pork in the crock pot on low.
For the mop:
1 c apple cider vinegar
1/2 c water
2 T Worcestershire sauce
1 t coarsely ground black pepper
1 T coarse salt
2 t vegetable oil
Mix all ingredients until combined. Pour into crock pot, using the sides so as to not rinse the rub off the pork.
Put the lid on the crock pot and DON"T TOUCH IT FOR AT LEAST 8 HOURS! (This is where cooking it all night comes in handy. Unless you sleep walk and open crock pots in your sleep. Then you are kind of screwed.)
At the end of 8 hours, pull the pork (it will fall off the bone, so this won't be labor intensive and it won't take long).
I serve this with Sweet Baby Ray's barbecue sauce. Bun is optional.
Epicurious
I have the Epicurious app on my phone. I love, love, love this app, as I love reading recipes. I've found a decent number of recipes to try and have enjoyed all of them. Though technically not a cookbook, its a great resource.
Here's what I've been cooking from my Epicurious app:
Spaghetti Squash with Pomodoro Sauce
I'm allergic to wheat, which means I either have to eat gluten free pasta or I have to get creative in finding ways to fill my pasta needs. This recipe has become my go to when I'm craving spaghetti. Its super easy and also super healthy.
1 spaghetti squash (about 1 1/2 pound)
Vegetable oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 t olive oil
1 can (28 oz) diced plum tomatoes
3 T tomato paste
1 t white wine vinegar
1 t dried oregano
1 t dried basil
1/2 t red pepper flakes
Fresh basil
Preheat oven to 375 degrees. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down on sheet. Bake 35 minutes or until you can easily pierce shell.
While squash bakes, saute garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally for 30 minutes. Lower heat if sauce begins to boil.
Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.
Quinoa and Spring Vegetable Pilaf
I'm ashamed to say that I'm new to the quinoa bandwagon. Its a super grain and is really great for someone who can't eat wheat and therefore has trouble getting enough whole grains in her diet.
1 1/2 c quinoa, well rinsed
1 c vegetable broth (I used chicken broth)
2 c frozen peas, thawed, divided
5 T chopped fresh mint leaves, divided
1 garlic clove, peeled
3 T butter
1 large leek (white and pale green parts only), halved, thinly sliced (about 1 c) - can sub in onions or shallots
3/4 c sliced shallots (I skipped these)
8 oz fresh shitake mushrooms, stemmed, thickly sliced (I skipped these, as I'm not a big fan of mushrooms)
1, 14 oz bunch asparagus, trimmed, cut on diagonal into 1 inch pieces
Bring 2 1/2 c water to a boil in small saucepan. Add quinoa and 1 t salt; return to boil, then reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, 15 to 17 minutes. Drain if necessary.
Puree broth, 1 c peas, 4 T mint and garlic in blender until smooth.
Melt butter in large nonstick skillet over medium heat. Add leek and shallots; saute until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; saute until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 c peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.
Divide pilaf among bowls; sprinkle with remaining 1 T mint and serve.
Roasted Sweet Potato and Black Bean Salad
I made this for our monthly Ladies Night in the neighborhood. I doubled the recipe, since we have a large group each month. It was a hit with the ladies.
Vegetable oil cooking spray
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 inch pieces
1 t salt, divided
1/2 t freshly ground black pepper, divided
1/4 c fresh lime juice, plus wedges for garnish
1 T balsamic vinegar
1 T finely chopped garlic
1 can (15 oz) black beans, rinsed and drained
1 c halved cherry tomatoes
1/2 c thinly sliced scallions
1/3 c chopped fresh mint
4 c baby arugula
Heat oven to 375 degrees. On a baking sheet, coated with cooking spray, place potatoes in a layer; sprinkle with 1/2 t salt and 1/4 t pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 t salt and 1/4 t pepper. Add potatoes, beans, tomatoes, bell pepper, scallion and mint; toss; serve over arugula and garnish with lime wedges.
All Recipes
The next group of recipes comes from my All Recipes app. All Recipes features recipes submitted by users. I typically pick recipes that are rated with 4 or 5 stars. This has never failed me.
Slow Cooker Lentil and Ham Soup
This was my first time cooking lentils. I definitely should have cooked them a little longer, but all in all, this recipe was great (and perfect for a cold, snowy weekend. We actually had one of those the weekend I made this soup).
1 c dried lentils
1 c chopped celery
1 c chopped carrots
1 c chopped onion
2 cloves garlic, minced
1 1/2 c diced cooked ham
1/2 t dried basil
1/4 t dried thyme
1/2 t dried oregano
1 bay leaf
1/4 t black pepper
32 oz chicken broth
1 c water
8 t tomato sauce
In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on low for 11 hours. Discard the bay leaf before serving.
Slow Cooker Tex-Mex Chicken
I love my slow cooker. I use it almost all winter long. It really fits my crazy schedule. On nights I have meetings, I can throw my dinner in the crock pot at lunch. When I come home my house smells amazing and I have a yummy dinner waiting for me.
1 pound boneless, skinless chicken breasts, cut into 1 inch wide strips (I used chicken tenders and didn't cut them in strips. I'm lazy)
2 T taco seasoning mix
2 T flour (I used cornstarch, since flour is evil in my life)
1 green pepper, cut into 1 inch wide strips
1 red pepper, cut into 1 inch wide strips
1 c frozen corn (I omitted this)
1 1/2 c chunky salsa (I used the Rotel tomatoes instead)
1 c shredded cheese (I omitted this)
Toss chicken with seasoning and flour (cornstarch) in slow cooker. Stir all remaining ingredients except shredded cheese; cover with lid. Cook on low 6 to 8 hours or high 3 to 4 hours. Stir before serving.
Miscellaneous Sources:
And finally, a few recipes from some miscellaneous sources.
Roasted Beets and Potatoes
This recipe is from my Wegmans app. I love Wegmans for many reasons, one of which being that they have an app that helps me find what I'm looking for in the store and that also has a recipe section.
1 pound potatoes (any will do. I used assorted new potatoes), quartered
1 bunch beets, peeled and sliced
2 T olive oil
Salt and Pepper to taste
Preheat oven to 450 degrees.
Toss potatoes in large bowl with 1 T olive oil. Season with salt and pepper. Arrange in a single layer on a baking sheet. Roast on center rack of oven 10 minutes until lightly browned.
Toss beets with remaining olive oil; season with salt and pepper to taste. Add beets to baking sheet. Roast 10 minutes until lightly browned and potatoes are fork tender.
Yummy Onion Pork Chops
This recipe is my own creation. I came up with it a few years ago, when I was just getting into cooking. I've made this for my parents, who raved about it.
4 thin pork chops
1 packet Lipton Onion Soup Packet
Preheat oven to 350 degrees. Season pork chops with onion powder. Place in a hot skillet and sear on each side, about 4 minutes. Transfer to a shallow baking dish.
Mix packet of Lipton Onion Soup with a few tablespoons of water. Pour the onion soup mixture over the pork chops. Bake 20-25 minutes.
The Best Pulled Pork You'll Ever Have
This recipe is from my friend Brooke. I've made it three times for football related events. It always gets rave reviews. This recipe travels well for a tailgate - I put it in the crock pot over night, pull it in the morning, put the pork in a tin foil pan and then reheat on the grill at tailgate.
2 1/2 T coarsely ground black pepper
3 T (packed) dark brown sugar
3 T paprika
2 T coarse salt
1 1/2 to 2 t cayenne pepper
1 untrimmed pork shoulder, about seven pounds, bone in
I usually have to cut the pork shoulder into two pieces so it will fit (and I usually have to put the pork shoulder in two crock pots). Mix the first five ingredients in a small bowl, then rub thoroughly into the pork - make sure you get it into every nook and cranny (you'll be good friends with the pork when you're done). Cover it with plastic and let it sit in your fridge for at least 2 hours, preferably overnight.
Put the pork in the crock pot on low.
For the mop:
1 c apple cider vinegar
1/2 c water
2 T Worcestershire sauce
1 t coarsely ground black pepper
1 T coarse salt
2 t vegetable oil
Mix all ingredients until combined. Pour into crock pot, using the sides so as to not rinse the rub off the pork.
Put the lid on the crock pot and DON"T TOUCH IT FOR AT LEAST 8 HOURS! (This is where cooking it all night comes in handy. Unless you sleep walk and open crock pots in your sleep. Then you are kind of screwed.)
At the end of 8 hours, pull the pork (it will fall off the bone, so this won't be labor intensive and it won't take long).
I serve this with Sweet Baby Ray's barbecue sauce. Bun is optional.
Sunday, January 29, 2012
A Special Treat For A Special Little Girl
My niece, Kayla, is the best little girl on the face of the planet (I'm a bit biased, as I am a proud, doting aunt). Yesterday, she broke her collar bone at karate (she wasn't actually doing karate at the time, but that's a story for another time). I immediately sprung into "make K feel better" mode and began plotting the care package to end all care packages. I knew that in addition to the books, princess wand and stickers, she needed an extra special treat. Enter the congo squares.
What's a congo square? Only the best treat ever. Think chocolate chip cookie in bar form. They are a Farkas family treat and are hands down the number 1 most requested item from my friends.
Every member of my family makes them. My brother once told me I make them better than my mom. I like to think its because I put the love in mine.
Tonight's batch has an extra dose of love and an extra helping of healing powers for my favorite K.
This week's recipe comes from this cookbook:
Its the official Farkas family cookbook. It contains all of the recipes from my mom's recipe box. After I made it a few years ago for her for Christmas, my sister in law gave me her recipe box and asked me to expand on it. Its nice to have all of our family recipes in one location.
Congo Squares
2/3 c margarine
1 package brown sugar
2 3/4 c flour
2 1/2 t baking powder
1/2 t salt
3 eggs
1 c nuts, chopped (I use walnut)
1 package chocolate chips
Melt margarine and mix with brown sugar. Add eggs one at a time, then rest of ingredients. Put batter into a 9x13 pan. Bake 25 minutes in a 350 degree oven. Note: These are best when they are slightly undercooked, so keep any eye on them.
The finished product:
What's a congo square? Only the best treat ever. Think chocolate chip cookie in bar form. They are a Farkas family treat and are hands down the number 1 most requested item from my friends.
Every member of my family makes them. My brother once told me I make them better than my mom. I like to think its because I put the love in mine.
Tonight's batch has an extra dose of love and an extra helping of healing powers for my favorite K.
This week's recipe comes from this cookbook:
Its the official Farkas family cookbook. It contains all of the recipes from my mom's recipe box. After I made it a few years ago for her for Christmas, my sister in law gave me her recipe box and asked me to expand on it. Its nice to have all of our family recipes in one location.Congo Squares
2/3 c margarine
1 package brown sugar
2 3/4 c flour
2 1/2 t baking powder
1/2 t salt
3 eggs
1 c nuts, chopped (I use walnut)
1 package chocolate chips
Melt margarine and mix with brown sugar. Add eggs one at a time, then rest of ingredients. Put batter into a 9x13 pan. Bake 25 minutes in a 350 degree oven. Note: These are best when they are slightly undercooked, so keep any eye on them.
The finished product:
Tuesday, January 17, 2012
Recipe #2: Chicken and Vegetable Potage
My second recipe comes from the same cookbook, Rachael Ray's 30 Minute Meals 2. I chose it both for its simplicity (perfect for a night when I have minimal time at home before running off to a meeting) and for its homage to French cooking. I'll post photos later - it is simmering on my stove as I type this.
Chicken and Vegetable Potage
Makes 4 servings
4 boneless, skinless breasts (I used chicken thighs, as that was what I had on hand)
Salt, to taste
3 carrots, peeled and cut on an angle into 1/2 slices (I used "baby" carrots, as I'm really lazy)
3 ribs celery, peeled and cut on an angle into 2 inch pieces
2 small to medium onions, cut into 1 and 1/1 inch chunks (I sprinkled onion powder instead, as I'm lazy)
**New potatoes - a handful, cut into quarters** - this was my own addition, as I had them on hand and potatoes are one of the few foods that have never let me down, so I like to show them love (you can omit, if you want)
1 bay leaf, fresh or dried
4 sprigs thyme
2 cups dry white wine (thank you to my party guest who left a bottle of white behind last weekend!)
Water to cover
Chives and/or parsley as garnish
Season chicken with salt. Arrange pieces in a deep, large skillet. Cover chicken with carrots, celery, onions and potatoes. Add bay leaf, thyme, white wine and water to cover the veggies and chicken. Place over high heat and bring to a boil. Cover, reduce heat to simmer and cook, 20 minutes. Remove bay leaf and thyme. Adjust salt to taste. Arrange chicken and veggies in shallow serving bowl and cover with some of the broth. Garnish with chives/parsley. Serve with crusty bread (if wheat is your friend).
Chicken and Vegetable Potage
Makes 4 servings
4 boneless, skinless breasts (I used chicken thighs, as that was what I had on hand)
Salt, to taste
3 carrots, peeled and cut on an angle into 1/2 slices (I used "baby" carrots, as I'm really lazy)
3 ribs celery, peeled and cut on an angle into 2 inch pieces
2 small to medium onions, cut into 1 and 1/1 inch chunks (I sprinkled onion powder instead, as I'm lazy)
**New potatoes - a handful, cut into quarters** - this was my own addition, as I had them on hand and potatoes are one of the few foods that have never let me down, so I like to show them love (you can omit, if you want)
1 bay leaf, fresh or dried
4 sprigs thyme
2 cups dry white wine (thank you to my party guest who left a bottle of white behind last weekend!)
Water to cover
Chives and/or parsley as garnish
Season chicken with salt. Arrange pieces in a deep, large skillet. Cover chicken with carrots, celery, onions and potatoes. Add bay leaf, thyme, white wine and water to cover the veggies and chicken. Place over high heat and bring to a boil. Cover, reduce heat to simmer and cook, 20 minutes. Remove bay leaf and thyme. Adjust salt to taste. Arrange chicken and veggies in shallow serving bowl and cover with some of the broth. Garnish with chives/parsley. Serve with crusty bread (if wheat is your friend).
Monday, January 16, 2012
A New Year's Resolution
Hello and welcome to my blog. For my New Year's resolution, I decided to cook one recipe from one of my cookbooks each week. I'm hoping to break the food rut I'm in while tapping into the resources I have right at my fingertips.
Since I'm late in starting this, I'll play catch up by posting three recipes in one day.
My first recipe is from this:
I realize to some Rachael Ray isn't exactly high quality food. I received two of her cookbooks for Christmas when I turned 28, shortly after I learned to cook. I will confess that watching her show was one of the ways I became less afraid of cooking. So, we'll forgive her for not being high brow.
I chose a Green Minestrone recipe to make. With bad weather in the forecast, a healthy dose of warm veggies seemed in order.
The finished product:
Hearty, healthy and yummy.
Green Minestrone from Rachael Ray's 30 Minute Meals 2
Makes 4 servings
2 T extra virgin olive oil
4 slices pancetta or prosciutto, chopped (I used prosciutto)
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf, dried or fresh
1 medium zucchini, chopped
Salt and pepper to taste
1 can (15 oz) white cannellini beans
1 can (15 oz) garbanzo beans
8 c chicken broth or stock (2, 1 quart paper containers)
1 c ditalini or mini penne pasta (I used brown rice gluten free pasta, since wheat is my personal kryptonite)
1/2 pound green beans, trimmed into 1 inch pieces
10 oz spinach (the fresh kind)
1/2 c Parmigiano Reggiano or Romano cheese
Heat a soup pot over medium high heat. Add oil and prosciutto. Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot. Season with salt and pepper to taste. Saute another 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot, cover and bring to a boil. Add pasta and green beans and cook 8 minutes (I had to cook for 16, since gluten free pasta takes longer to cook). Stir in spinach to wilt, 1 minute. Remove bay leaf. Ladle soup into bowls (I desperately need a soup ladle!) and top with cheese.
What are you cooking this week?
Since I'm late in starting this, I'll play catch up by posting three recipes in one day.
My first recipe is from this:
I realize to some Rachael Ray isn't exactly high quality food. I received two of her cookbooks for Christmas when I turned 28, shortly after I learned to cook. I will confess that watching her show was one of the ways I became less afraid of cooking. So, we'll forgive her for not being high brow.I chose a Green Minestrone recipe to make. With bad weather in the forecast, a healthy dose of warm veggies seemed in order.
The finished product:
Hearty, healthy and yummy.Green Minestrone from Rachael Ray's 30 Minute Meals 2
Makes 4 servings
2 T extra virgin olive oil
4 slices pancetta or prosciutto, chopped (I used prosciutto)
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 bay leaf, dried or fresh
1 medium zucchini, chopped
Salt and pepper to taste
1 can (15 oz) white cannellini beans
1 can (15 oz) garbanzo beans
8 c chicken broth or stock (2, 1 quart paper containers)
1 c ditalini or mini penne pasta (I used brown rice gluten free pasta, since wheat is my personal kryptonite)
1/2 pound green beans, trimmed into 1 inch pieces
10 oz spinach (the fresh kind)
1/2 c Parmigiano Reggiano or Romano cheese
Heat a soup pot over medium high heat. Add oil and prosciutto. Saute 2 minutes, then add onions, celery, garlic, bay leaf and zucchini to the pot. Season with salt and pepper to taste. Saute another 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot, cover and bring to a boil. Add pasta and green beans and cook 8 minutes (I had to cook for 16, since gluten free pasta takes longer to cook). Stir in spinach to wilt, 1 minute. Remove bay leaf. Ladle soup into bowls (I desperately need a soup ladle!) and top with cheese.
What are you cooking this week?
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