angry.pear

mexican chicken chili

Heather — Tue, 21 Dec 2010 02:38:46 +0000

Great for winter when there’s no garden-fresh veggies around and quite tasty. I’m impressed. A slow cooker fave from tasteofhome.com and Stephanie Rabbitt-Schappacher.

Ingredients
yields: 6 servings

1 lb. boneless skinless chicken breasts, cubed
1 tbs canola oil
2 – 15oz cans diced tomatoes, undrained
2 cups corn
1 – 15oz can black beans, rinsed and drained
1 – 150z can/carton chicken broth
1 – 4oz can chopped green chilies
2 tbs chili powder
1 tbs ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper

Prep
In a small skillet, brown chicken in oil. Transfer to a 5 quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 5 – 6 hours or until chicken is no longer pink.

chocolate chip cookies 3

Heather — Tue, 21 Dec 2010 02:36:38 +0000

Always searching… always searching… I give these thumbs up, although it’s too early to judge how they compare to the other two recipes I’ve been making. This recipe is from the blog Savory Sweet Life and her photos of the recipe along the way are lovely.

Ingredients:
yields: 45 – 48 cookies

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

Prep:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Troubleshooting:

If you’re cookies are coming out flat and not like the pictures there are probably 3 reasons for this.

Baking powder and Baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.
Creaming. It is not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.
Flour. Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.

sponge toffee

Heather — Tue, 21 Dec 2010 02:28:54 +0000

I made my first batch of this with dark brown sugar and doubled the batch. I fit it all in one pan which turned out quite thick, but it was still light, fluffy and surprisingly easy to bite into. The dark brown sugar makes it appear to be burnt, but gives it a richer molasses flavor for sure. I’ll probably try it next time with light brown sugar to compare. I also didn’t have a candy thermometer on hand so I used the cold water technique, which thankfully worked well (see Betty Crocker for guidance…) Thanks for the great recipe Muzzi!

Ingredients:
yields: about 1 cook pan

1 cup white sugar
1/2 cup Brown Sugar, packed
1/2 stick butter (4 tbs)
1/3 cup light corn syrup
2 tbs vanilla extract
pinch of salt
1 teaspoon white vinegar
~ 6 tbs water (i forgot to add this and it didn’t seem to matter, but I’d still include it)
2 tbs baking soda

Prep:
Line 2 baking sheets with parchment paper, measure out baking soda and leave in a small bowl near baking sheets.

In a heavy bottom saucepan with 5-6″ high walls, combine all ingredients except for the baking soda. Stir to dissolve over medium heat. Bring syrup to a boil while stirring constantly. You can increase the heat but be careful not to let the syrup boil over. Cook syrup until it reaches hard crack stage (300F degrees).

Bring cooked syrup over to the prepared baking sheets. Add baking soda to the syrup, and stir quickly to combine. The syrup will foam up. You do not want to over mix the baking soda into the syrup, or spread it out once you have poured it out as this will break up all the bubbles. Pour the syrup onto the baking sheets and allow to cool.

Once it has cooled, you can break into smaller pieces with your hands or the dull side of a chef knife. Store in an air tight container.

peanut butter balls

Heather — Tue, 21 Dec 2010 02:13:05 +0000

These balls are like peanut butter cups on crack. Thanks Steph’s husband Dave’s grandma!

Ingredients:
1 stick butter
2 cups peanut butter
3 1/2 cuts powdered sugar
1 tsp vanilla
~12oz. chocolate chips

Prep:
Mix and knead, let cool in fridge.

Roll into balls.

Melt chocolate chips, dip balls into chocolate and let set on wax paper.

triple-chocolate pumpkin pie

Heather — Mon, 15 Nov 2010 00:34:07 +0000

Last Christmas, I made an unordinary pumpkin pie with graham crust which turned out to be a hit compared to the standard pumpkin. I was planning to make it this Thanksgiving, but I thought, maybe there are some great recipes that combine pumpkin and chocolate. I found this recipe from Martha Stewart and am very impressed. Martha for the win! Actually, I ended up making both pies as one pie wasn’t enough to totally destress me after my last day on the job.

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye — and the appetite.

Triple Chocolate Pumpkin Pie... success!

Triple Chocolate Pumpkin Pie

Ingredients
yields 1 pie

FOR THE GRAHAM CRACKER CRUST
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

FOR THE FILLING
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Prep
Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

wild rice stuffed squash

Heather — Mon, 18 Oct 2010 01:19:09 +0000

I’m a relatively new convert to squash, which is understandable since I’d never had it growing up. Fall is my favorite time to eat squash– typically cut in half, stuffed with goodness, and baked. Here is a wild rice version, my own recipe, that can be made with different types of squash, but is best with acorn or orange flesh squash. I also like to make extra rice and veggies than is included below as it makes great leftovers for lunch or a side for dinner.

Ingredients
yield 2 servings

1/2 cup long grain white rice
1/2 cup wild rice
chicken stock
2 tsp rosemary
1 1/2 tsp thyme
2 stalks celery diced
1/2 white or yellow onion
olive or veg oil
1/3 apple diced
1 large squash (orange-flesh variety best i.e. acorn)

Prep
Cook white and wild rice as instructed on packages with chicken stock, rosemary and thyme for 20 – 25 min until liquid is nearly absorbed.

Meanwhile, saute celery and onion in a skillet in the oil. Add apple once onion is becoming translucent and remove from heat.

Preheat oven to 350d degrees. Cut squash in half, scoop out seeds, and slice off sliver on bottom side so it sits upright. Mix rice into vegetable mixture and stuff into squash.

Place stuffed squash into a baking dish filled with about 1cm of water and cover with foil. Bake for 50-60 minutes at 350 degrees until squash is softened. Optional: remove foil in the last 10 min and broil to get a bit of browning and crisping on the top.

cucumber quinoa salad

Heather — Fri, 01 Oct 2010 02:34:12 +0000

Another quinoa salad I enjoy. A bit beefier than the standard cuke-red onion salad. I like to be creative with the type of pepper I put in, whether cayenne or a cracked pepper mix.

cucumber quinoa salad

Ingredients
yields ~3 cups

1/2 cup uncooked quinoa
1 cup water
salt to taste
1 english cucumber (or seeded cukes) thinly sliced in half moons
1/4 cup Italian flat-leaf parsley finely chopped
1/2 (or less) red onion finely chopped or thinly sliced
1/4 tsp pepper
3 tbs olive oil
1 1/2 tbs red wine vinegar

Prep
Bring water, salt and quinoa to boil. Reduce heat, cover and simmer 15-18 minutes until tender and germ is visible. Cool in the fridge.

Whisk together olive oil, vinegar and pepper.

Mix cukes and parsley into cooled quinoa with dressing. Serve chilled.

greek quinoa salad

Heather — Fri, 01 Oct 2010 02:19:05 +0000

I am in LOVE. This dish just screams summer for me, even though I made it in September with the last of my fresh garden goodies. It looks daunting with all of the ingredients, but it’s actually quite quick and simple. And you can substitute and omit different ingredients for what you have on hand. Apparently quinoa is closer to a beet than a grain, which explains why it is gluten free.

Greek Quinoa Salad

Ingredients
yields 8 cups

1 cup uncooked quinoa
2 cups chicken stock (or water with bouillon)
2 garlic cloves
2 cooked chicken breasts chopped (optional)
1 green bell pepper diced
1 red onion diced
2 medium tomatoes seeded and diced
1/2 cucumber seeded and diced
1/2 cup kalamata olives chopped
1/2 cup feta cheese crumbled
1/2 cup fresh Italian flat-leaf parsley chopped
1/4 cup fresh chives chopped
1/2 tsp salt
1/2 cup fresh lemon juice (juice from 1-2 lemons)
1 tbs balsamic vinegar
1/4 cup olive oil

Prep
Bring water, stock and garlic to boil in a saucepan. Stir in quinoa, reduce heat to medium-low, cover, and simmer until water has been absorbed and the germ is visible around the edge, 15 to 20 minutes.

In a small bowl, whisk together lemon juice, balsamic vinegar and olive oil until emulsified.

Stir the chicken,veggies, olives, parsley, chives and salt into the quinoa. Stir in the dressing until evenly mixed. Serve warm or refrigerate and serve cold.

lime-ginger coolers

Heather — Mon, 27 Sep 2010 02:56:26 +0000

Recipe from Martha Stewart Living. I’m sure this could be make into a cocktail… tequila, maybe even gin?

Photo: Martha Stewart Living

Ingredients
yields 6 drinks

Small ice cubes
12 dashes bitters
About 1 cup sweetened concentrated lime juice (preferably Rose’s)
24 ounces (3 cups) seltzer
6 slices peeled fresh ginger

Prep

Fill six 8-ounce glasses with ice. Add 2 dashes bitters and 2 to 3 tablespoons lime juice to each glass. Top with about 1/2 cup seltzer; stir. Add ginger, and serve.

red-grapefruit margaritas

Heather — Mon, 27 Sep 2010 02:51:40 +0000

Recipe from Martha Stewart Living

Ingredients
yields 4 drinks

2 red grapefruits
1 cup silver tequila
1 tbs superfine sugar, plus more for coating glasses
1/4 cup plus 2 tbs triple sec
3 cups ice cubes

Prep
Remove zest from 1 grapefruit. Place zest in a glass; add tequila. Cover, and let stand 1 hour. Strain. Rub zest over half of each glass rim; drip rims in sugar.

Cut peel and pith from grapefruits; cut flesh into segments. Puree grapefruits, tequila, sugar, triple sec, and ice in a blender until smooth. Pour into glasses.