recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 10 of 14
Veggie recipe!!
Pumpking Gnocci with a Chanterelle Parsley Cream
serves 4
1lb peeled floury potatoes, 1lb peeled pumpkin (chopped), 2 egg yolks, 1 3/4 C all purpose flour (plus a little), pinch of ground allspice, 1/4tsp ground cinnamon, pinch of grated nutmeg, finely grated rind of 1/2 orange, salt and pepper
For sauce:
2tbsp olive oil, 1 shallot, 6oz/2C fresh chanterelles (sliced), or 1/2oz-14C dried soaked for 20 min in warm water, 2tsp almond butter, 2/3C creme fraiche, a little milk or water, 5Tbsp chopped fresh parsley, 1/2 C grated parmesan or romano cheese.
1) Cover the potatoes with cold salted water, bring to a boil and cook for 20 minutes. Drain and set aside. Place the pumpkin in a bowl, cover and microwave on full power for 8 inutes. Alternatively, wrap the pumpkin in foil and bake at 350F for 30 minutes. Drain well, the add to the potato and pass through avegetable mill into a bowl. Add the egg yolks, flour, spices, orange rind and seasoning and mix well to make a soft dough. Add more flour if the mixture is too loose.
2)Bring a large pan of salted water to the boil, then ligtly cover a work surface with all purpose flour. Spoon the gnocchi mixture into an icing bag fitted witha 1/2inch plain nozzle. Pipe onto the floured surface to make a 6 inch sausage. Roll in flour and cut into 1 inch pieces. Repeat the process making more sausage shapes. Mark each lightly with a fork and coodk for 3-4 minutes in the boiling water.
3) Meanwhile, make the sauce. Heat the oil in a nonstick frying pan, add the shallot and fry until soft without coloring. Add the chanterelles and cook briefly, then add the almond butter. Stir to melt and stir in the creme fraiche. Simmer briefly and adjust the consistency with milk or water. Add the parsley and season to taste.
4) Lift the gnocchi out of the water with a slotted spoon, turn into bowls and spoo the sauxce over the top. Sprinkle with parmesan cheese.
If planning ahead, gnocchi can be shaped ready for cooking up to 8 hours in advance.
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Quote:
Originally posted by msg:
There's been some talk amongst the chefs in the groups and we decided to start a recipe thread... so if you have a nice recipe you'd like to share with others, please post it here.
First recipe
One pan nutritious chicken
4 chicken breasts
1 16 oz can chopped italian tomatos
5 cloves garlic roughly chopped
1 cup chicken stock or broth
1 1/2 cups uncooked rice( brown or white)
2 cups fresh or frozen spinach
salt and pepper( to taste)
1/2 cup feta or other cheese
In a greased baking dish, place rice on the bottom, then put the chicken breasts and sprinkle the chopped garlic, salt and pepper over them.Arrange spinach around the chicken. Pour in the whole can of tomatos over the chicken, spinach, and rice without draining and pour broth over it as well. cover with foil or lid and bake at 350 degrees for 1 hour. Remove cover and sprinkle cheese on it. Turn oven to broil and broil until cheese is lightly browned and bubbly. Enjoy
This is a nice one dish meal that has 2 servings fruit and vegetables, 1 serving starch, 2 servings meat, and 1 serving of milk. You only mess up one pan and get a complete balanced meal:)
I choose to rise instead of fall- U2
Very shiny, MsG. Me and my ma ate well last night. Now I only have to try the few dozen other recipes on this thread...
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"So long and goodnight."
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Just found my birthday recipe, MsG. Thank you. Will get the H to make it - he has the baking talent!
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it's a little complex, but the results are incredible:)
I choose to rise instead of fall- U2
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I know this threads been going on a while, and there have been several Fruity Oaty Bar recipes, but I thought I'd add one.
I actually found this on the website of The Signal (it was apparantly on the podcast at some point). It's sort of like the others on here, but with little variations. I actually made them this weekend, and thought they tasted great
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Fruity Oaty Bars
1 cup (240 ml/225 g) butter, softened
1/2 cup (120 ml/96 g) brown sugar or light brown soft sugar
1/2 cup (120 ml/96 g) granulated or castor sugar
2 eggs
3/4 cup (180 ml/90 g) whole-wheat or wholemeal flour
1/4 cup (60 ml/32 g) wheat germ
1 cup (240 ml/80 g) rolled oats or porridge oats
1 cup (240 ml/160 g) mixed dried fruit, chopped
1/2 cup (120 ml/80 g) chopped dates
Pre-heat oven to 350°F.
Mix butter and sugars thoroughly. Mix in eggs.
Stir in flour, wheat germ, oats and fruit.
Spread mixture in greased rectangular baking pan, 9x13”
Bake 25-30 minutes. Cool 10 minutes then cut into bars.
Makes about 24.
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When I made them, they were really tasty. Of course, I also added a little vanilla and honey because I thought that'd compliment the fruity/oaty flavors. However, they don't look very appetizing. I think next time I'm gonna make them in several smaller batches, and then soak each in a different color food coloring before swirling it all together in the baking pan. That should give it the rainbow-swirl coloration that they have in the commercial from the BDM.
http://tv.groups.yahoo.com/group/piedmontbrowncoats
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Glad you enjoyed it deepgirl...here's another simple one just for you and your mom
Fancy Mac and Cheese
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.
I choose to rise instead of fall- U2
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and i'm getting hungry again, gorramit! ah, well, the fam is eating pretty good this past week from all the new recipes.
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bump:)
I choose to rise instead of fall- U2
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Had to add a new recipe or two from my beloved sister in law Holly
Cream cheese chicken
In a large oven safe pot or in a crock pot slow cooker
Put 4-5 chicken breasts cut into small chunks
1 can cream of chicken soup
1 pkg italian dressing (dry)
1 package ( 8 oz) cream cheese
1/2 cup fresh parsley chopped fine
place all ingredients in to slow cooker and turn on low. Or place all in an oven safe pot and put in oven on 200 degrees. Cook ( for both crockpot and oven) 6-7 hours stirring occasionally. Serve over warm egg noodles.
I choose to rise instead of fall- U2
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and one of her other standouts
Jambalaya Pasta
1/2 cup boned skinned chicken breast
2 1/2 tsp Creole seasoning (below)
1 TBS olive oil
2 Ounces chopped audouille or chorizo sausage
1/2 pound peeled and deveined medium shrimp
1/4 cup chopped scallions
1 TBS minced garlic
1 1/2 cup heavy cream
1/4 tsp Worcestershire
1/2 tsp hot pepper sauce
1/2 tsp salt
1/2 cup grated parmesan cheese
1/2 pound fettuccine
Boil water and prepare fettuccine. While cooking:
On a plate toss chicken strips in 1 tsp Creole seasoning to coat. In a large skillet
heat oil to high heat. Add chicken and saute for 1 minute. Add sausage and cook
Creole seasoning and saute for 1 minute. Stir in garlic and cream. Cook for 2 minutes
Stir in Worcestershire, hot pepper sauce, salt and 1/4 cup parmesan cheese. Stir for
3 minutes. Blend noodles and sauce.
Creole Seasoning
Combine in a small jar
2 1/2 tsp paprika
2 TBS salt
2 TBS black pepper
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme
I choose to rise instead of fall- U2
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