Adventures Recipes

Monday, February 27, 2006

Edamame Corn Chowder

Edamame Corn Chowder
Adapted from Everyday Food, March 2006, page 141
4 ounces bacon, cut crosswise
1 medium onion, chopped
32 ounces chicken stock
1 Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch dice
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounce) creamed corn
1/2 cup fat-free half and half
Salt and freshly ground pepper to taste

1. In large saucepan, cook bacon over medium heat until browned and crisp. Remove with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon bacon drippings.
2. Add onion and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Add edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder with crumbled bacon. Makes 4 servings.

Monday, February 20, 2006

Crab Alfredo

Crab Alfredo
adapted from CopyCat Recipes
4 tablespoons Butter or margarine
4 tablespoons Flour
2 cups Fat-Free Half-and-half
1/2 cup grated Parmesan Cheese
Salt and pepper to Taste
1 pinch cayenne pepper (optional)
8 ounces cooked crab meat
pasta water if mixture is too thick
Melt the butter in a saucepan. Stir in the flour, and cook briefly until the
mixture looks sandy. Do NOT let it color. Whisk in the half-and-half, and stir
until the mixture forms a thick sauce. Stir in the cheese, and season to
taste. Simmer for a few minutes to blend the flavors, and stir in the crab
meat. Cook JUST until the crab is heated through. Serve over cooked linguini,
with additional Parmesan cheese and hot red pepper flakes on the side.

Basic Vinaigrette

From The Minimalist Cooks at Home by Mark Bittman

1/2 cup extra-virgin olive oil
3-4 tablespoons white wine vinegar (or Champagne Vinegar)
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
1 large shallot, cut into chunks

1. Place all ingredients except shallot in a blender. Blend until an emulsion forms. Taste for seasoning and vinegar. Add more vinegar if desired and blend again.
2. Add shallot and pulse until chopped. Serve immediately or may be refrigerated for 1 week. Bring to room temperature and whisk before serving.

Sunday, February 19, 2006

Oven Beef Stew

Oven Beef Stew
adapted from Cooking Light Bulletin Board
1 Tbsp. olive oil
2 lb. stew meat, cut in 1½" cubes
1/3 cup flour
1 tsp. salt
2 cloves garlic, minced
1 tsp. marjoram
1 can diced tomatoes (12 oz.) undrained
10 oz. beef broth
1/2 cup dry red wine
2 cups potatoes, peeled and cubed
1 cup celery, sliced
4 medium carrots, sliced
3 small onions, quartered
1/4 tsp. pepper
1/2 cup frozen peas (optional)
3 tablespoons chopped fresh parsley (optional)

Preheat oven to 325º. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

Pork Chops with Herb Stuffing

Pork Chops with Herb Stuffing
adapted from Martha Stewart
1 cup bread cubes (such as Pepperidge Farm)
1 tablespoon unsalted butter
1/4 cup olive oil, divided
1/2 cup finely chopped onion
3/4 cup finely chopped celery
1/4 cup plus 1 tablespoon mixed chopped parsley and thyme
2 1/4 teaspoons ground coriander
1/2 cup plus 3 tablespoons chicken stock
Coarse salt and freshly ground pepper
4 bone-in pork chops (9 ounces each), cut horizontally to the bone
2 garlic cloves, minced

1. Preheat oven to 350°. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
2. Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155°, about 15 minutes. Transfer to a plate; cover.
3. Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

Thursday, February 16, 2006

Potato Soup

Potato Soup

1 medium onion, chopped
1-2 ribs celery, chopped
1-2 carrots, chopped
4-5 medium potatoes, cubed
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup all-purpose flour
1 quart chicken stock
2 cups whole milk

Heat soup pot with the extra-virgin olive oil over medium-high heat. Add all the chopped vegetables and saute for 2-3 minutes. Add the salt and pepper and the flour. Cook for 1-2 minutes then stir in the chicken stock. Bring to a simmer and cover. Simmer over medium-low heat until vegetables are tender, approximately 20 minutes. Stir in milk and heat through. Serve hot with grated cheddar cheese and crumbled cooked bacon if desired.

Wednesday, February 15, 2006

Border-Style Shrimp

Border-Style Shrimp
adapted from Cooking Light
1 Tablespoon extra virgin olive oil
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
2 pounds medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup fresh lime juice

1. Heat a large nonstick skillet with the olive oil over medium-high heat. Add onion, saute 3 minutes.
2. Mix cumin, chili powder, shrimp andgarlic together, add to the skillet and saute 4 minutes. Remove from heat, and add butter, salt and hot sauce. Stir until butter melts. Stir in juice. Serve over brown rice.

Wednesday, February 08, 2006

Winter Rice Pilaf

Winter Rice Pilaf
adapted from Fresh Everyday by Sara Foster
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, washed, trimmed, and julienned (white and green parts)
1 cup long grain-wild rice blend, rinsed and drained
2 1/2 cups chicken broth
1 large carrot, julienned
1 orange, juiced and zested
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/2 cup quinoa
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon fresh thyme leaves
1/2 cup golden raisins

1. Melt the butter and olive oil together in a medium saucepan over medium-low heat. Add the leek and cook and stir for about 5 minutes to soften. Stir in the rice and cook, stirring often, for about 2 minutes, until the rice slides around easily in the pan. Stir in the broth, carrot, orange zest and juice, 2 teaspoons sea salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover and simmer for about 25 minutes.
2. While the rice simmers, rinse the quinoa in a fine mesh strainer and drain well. Add the quinoa to the saucepan with the rice and stir to combine. Replace the lid and simmer the quinoa and the rice together for an additional 15 minutes, until all the liquid is absorbed and the grains are soft and fluffy.
3. Remove the saucepan from the heat and stir in the parsley, thyme, and raisins. Season with additional salt and pepper to taste and serve warm.

Greek Chicken with Tomatoes and Feta

Greek Chicken with Feta and Tomatoes
adapted from Fresh Everyday by Sara Foster


4 boneless, skinless chicken breast halves
1 lemon, juiced and zested
1 cup dry white wine
2 tablespoons fresh oregano, chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small onion, diced
4 plum tomato, cored and chopped
2 cloves garlic, minced
1/2 cup Greek olives, pitted
1 tablespoon dried basil
2 ounces feta cheese, cubed

1. Rinse the chicken breasts under cool water, pat dry with paper towels, and place them in a shallow dish to marinate.
2. Stir the lemon zest and juice, wine, oregano, salt, and pepper together in a small bowl. Pour the marinade over the chicken and rub it into all sides. Cover and marinate the chicken in the refrigerator for several hours or overnight. Bring to room temperature before cooking. (I used my Food Saver instant marinator for 1 hour. Works like a charm!)
3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts. Remove the chicken breasts from the marinade, reserving the marinade to make the sauce, and place them in the skillet. Cook the chicken breasts, turning only once, for 4 to 5 minutes per side, until lightly brown on both side. Transfer to a platter and cover loosely with foil to keep warm while you prepare the sauce.
4. Add the onion and tomatoes to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minutes, stirring constantly. Add the reserved marinade and bring it to a boil. Reduce the heat and simmer for 2 to 3 minutes, until the liquid has reduced by half. Season with additional salt and pepper if desired.
5. Return the chicken to the skillet with the sauce. Add the olives and the basil and simmer on low heat 6 to 8 minutes, until the chicken is cooked through and feels firm to the touch.
6. Transfer the chicken breasts to a platter or individual plates. Spoon the sauce over each breast and scatter the feta cubes over the top. Garnish with additional fresh oregano if desired and serve warm.

Lemon Roasted Asparagus

Lemon Roasted Asparagus
from Fresh Everyday by Sara Foster

1 pound asparagus, trimmed of tough ends
1/4 cup olive oil
1 lemon , juiced
2 tablespoons balsamic vinegar
sea salt, to taste
freshly ground black pepper, to taste
2 tablespoons chives, chopped

1. Preheat the oven to 400ºF.
2. Lay the asparagus on a baking sheet with sides and drizzle with the olive oil, lemon juice, and balsamic vinegar. Sprinkle with salt and pepper and toss to coat. Spread asparagus in an even layer and roast, turning once, for 8 to 10 minutes, until they are bright green and crisp-tender.
3. Arrange the asparagus spears on a serving platter and pour any remaining cooking liquid over them. Season with additional salt and pepper to taste. Serve warm or cover and refrigerate until serving. Sprinkle with the chopped chives just before serving.

Monday, February 06, 2006

California Cobb Salad

California Cobb Salad
adapted from Fresh Everday by Sara Foster

1 head romaine lettuce or red leaf lettuce, washed and torn
5 ounces arugula, washed, stems removed, and dried
4 large eggs, hard-boiled, peeled and chopped
6 slices bacon, fried, crumbled
1 cucumber, halved and seeded then sliced into 1/4 inch slices
2 avocado, halved and pitted, and cubed
8 ounces grape tomatoes, halved
1 cup blue cheese, crumbled
Red Wine Vinaigrette with Chives
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons fresh chives, chopped
salt, to taste
freshly ground black pepper, to taste

1. TO MAKE THE VINAIGRETTE: Whisk the vinegar and the mustard together in a small bowl. Whisk in the oil in a steady stream until all is incorporated. Stir in the chives, salt, and pepper. This will keep tightly covered in the refrigerator for 1 week.
2. Place the lettuce and arugula in a large bowl, drizzle with 1/4 cup of the vinaigrette, and toss gently. Season with salt and pepper.
3. Heap the greens on a large platter or divide them evenly among four plates. Arrange the chopped eggs, bacon, cucumber, avocado, tomatoes, and cheese in distinct rows over the greens. Drizzle with more vinaigrette to taste and serve immediately.

Sunday, February 05, 2006

Navy Bean Soup with Rosemary and Smoky Ham Hocks

Navy Bean Soup with Rosemary and Smoky Ham Hocks
adapted from Fresh Everyday by Sara Foster

3 tablespoons olive oil
2 medium yellow onions, diced
4 stalks celery, diced
4 cloves garlic, chopped
1 1/2 cups dried navy beans, soaked overnight
8 cups chicken stock
2 smoked ham hocks
2 bay leaves
1 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 sprig fresh rosemary
1 tablespoon fresh rosemary, chopped

1. Heat the olive oil in a large soup pot over medium heat. Add the onions, reduce the heat to low, and cook and stir until soft and light brown, about 15 minutes. Add the celery and cook and stir for 8 to 10 minutes, or until soft. Add the garlic and cook, stirring constantly, about 1 minute more, being careful not to let it brown.
2. Add the drained beans, chicken broth, ham hocks, bay leaves, 1 teaspoon sea salt, 1 teaspoon pepper, and 1 sprig of rosemary to the pot and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 hour and 30 minutes, until the beans are tender.
3. Remove the bay leaves and the rosemary sprig from the soup and discard. Remove the ham hocks and place on a plate to cool. When cool enough to handle, pull the meat from the bone and return it to the soup pot. Stir in the chopped rosemary and more salt and pepper to taste. This soup will keep for 4 days covered in the refrigerator and freezes well.

Skillet Cornbread

Skillet Cornbread
from Fresh Everyday by Sara Foster

2 tablespoons olive oil
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
2 cups buttermilk, well shaken
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled to room temperature

1. Preheat oven to 425ºF
2. Pour the olive oil into a 10- or 12-inch cast-iron skillet. Tilt to coat the bottom and sides of the skillet with the oil and place in the preheated oven.
3. Stir the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add the buttermilk, eggs, and melted butter and stir just until the dry ingredients are no longer visible, do not over-mix.
4. Remove the hot skillet from the oven. Pour the batter into the skillet, return to the oven, and bake for 20 to 25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean. Let the cornbread rest for 5 to 10 minutes before cutting.

Dark Chocolate Souffle Cake

Dark Chocolate Souffle Cake
from Fresh Everyday by Sara Foster

8 tablespoons unsalted butter, cold, cut into 1-inch pieces, plus more for buttering the pan
1/2 cup sugar, plus more for dusting the pan
8 ounces bittersweet chocolate, chopped
2 tablespoons coffee liqueur, I used Starbucks
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
6 large eggs, separated

1. Preheat the oven to 350ºF. Butter a 9-inch springform pan and dust lightly with sugar.
2. Melt the butter and chocolate together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove from the heat; stir in the coffee liqueur, vanilla, and cinnamon, and set aside to cool to room temperature.
3. Beat the egg yolks and sugar together in a medium bowl with an electric mixer on high speed until pale yellow and thick enough to hold a ribbon, about 3 minutes. The ribbons will remain visible when you lift up the beater. Gently fold a quarter of the beaten eggs into the chocolate mixture. Pour the chocolate with the added eggs into the bowl with the remaining eggs and fold gently to combine.
4. In a separate large bowl, beat the egg whites to soft peaks. Fold a quarter of the egg whites into the chocolate batter to lighten it, then gently fold in the remaining whites until incorporated. Do not over-mix the batter; better that you still see little traces of the egg whites that you overwork the batter and end up with a leaden cake.
5. Pour the batter into the prepared pan and smooth it with a rubber spatula to make even. Bake on a center rack for 30 to 35 minutes, until the edges of the cake are set but the center is still soft. It will set completely as it cools. Cool the cake on a wire rack for about 5 minutes. Run a knife around the edge to loosen the cake. Open the springform pan to release the sides and transfer the cake onto a serving plate. Slice and serve immediately.

Saturday, February 04, 2006

Sloppy Joes

Sloppy Joes
from Cooking Light, January/February 2004
3/4 cup chopped onion
1/2 cup chopped green bell pepper (I used red bell pepper)
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

1. Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Moomie's Beautiful burger Buns

Moomie's Beautiful Burger Buns
adapted from King Arthur Flour Baker's Companion

1 cup water
2 tablespoons butter or margarine
1 egg
3 1/4 cups white whole wheat flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast

1. Place all ingredients in the workbowl of a stand mixer. Mix with dough hook on recommended kneading speed until mixed. Continue to knead approximately 10 mins. Place dough into an oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
2. Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
3. Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks.

Friday, February 03, 2006

Sesame-Orange Beef

Sesame-Orange Beef
from Martin Yan and The Food Network
4 teaspoons cornstarch
2 teaspoons soy sauce
3/4 pound beef tri-tip, thinly sliced across the grain
1/4 cup fresh orange juice
2 tablespoons oyster-flavored sauce
1 tablespoon honey
1 tablespoon sesame seeds
2 tablespoons vegetable oil
1 teaspoon minced ginger
2 oranges, segmented
1/2 cup pineapple chunks

1. To make the marinade, combine 2 teaspoons of the cornstarch and soy sauce in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 10 minutes.
2. To make the sauce, combine the orange juice, oyster sauce, honey and remaining 2 teaspoons cornstarch in a small bowl and stir until honey dissolves. Set aside.
3. In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat on all sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the beef and stir-fry until caramelized on the edges and still slightly pink in the center, 2 to 3 minutes. Add the sauce and cook, stirring, until the sauce boils and thickens slightly, about 20 seconds. Stir in the orange segments and pineapple chunks and cook for 30 seconds to heat through.
5. Transfer to a serving plate, sprinkle with the sesame seeds and serve.

Ginger Fried Rice

Ginger Fried Rice
From Cooking Light, May 2005
1 tablespoon canola oil
3 tablespoons chopped peeled fresh ginger
2 tablespoons minced garlic
2 cups thinly vertically sliced onion
1/4 teaspoon salt
4 cups cooked short-grain rice, chilled
2 large eggs, lightly beaten
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
Cilantro sprigs (optional)

1. Heat canola oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
2. Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high. Add rice; cook 4 minutes or until heated, stirring frequently.
3. Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.

Hot and Sour Soup

Hot and Sour Soup
adapted from Cooking Light, May 2005

5 dried shiitake mushrooms, about 1/4 ounce
5 dried oyster mushrooms, about 1/4 ounce
1 (32-ounce) carton fat-free, less sodium vegetable broth (such as Swanson Certified Organic)
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to 1 teaspoon)
1/2 pound extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
2 large eggs, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
chili oil, optional

1. Place mushrooms in a medium bowl, cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
2. Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes
3. Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.

Thursday, February 02, 2006

Multigrain Bread

Mutigrain Bread
from Cooks Illustrated, March/April 2006
6 1/4 ounces 10-grain hot cereal mix, 1 1/4 cups
20 ounces boiling water, 2 1/2 cups
15 ounces unbleached all-purpose flour, 3 cups
7 1/2 ounces whole wheat flour, 1 1/2 cups
4 tablespoons honey
4 tablespoons unsalted butter, melted and cooled
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted sunflower seeds
1/2 cup old-fashioned rolled oats

1. Place cereal mix in bowl of standing mixer and pour boiling water over it: let stand, stirring occasionally, until mixture cools to 100ºF and resembles thick porridge, about 1 hour. Whisk flours together in a medium bowl.
2. Once grain mixture has cooled, add honey, melted butter, and yeast. Stir to combine. Attach bowl to stand mixing fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms a ball, 1 1/2 to 2 minutes: cover bowl with plastic wrap and let dough rest for 20 minutess. Add salt and knead on medium-low speed until dough clears the side of the bowl, 3 to 4 minutes (if it does not clear the side of the bowl, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to a lightly floured surface and knead by hand until the seeds are dispersed evenly and the dough forms a smooth, taut ball. Place dough into a large greased container and cover with plastic wrap. Allow to rise until doubled, 45 to 60 minutes.
3. Adjust the oven rack to middle position and heat oven to 375ºF. Spray two 9 by 5-inch loaf pans with cooking spray. Transfer dough to lightly floured surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with a knife of bench scraper. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until double in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle). Bake until internal temperature registers 200ºF on instant read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing.

Traditional Yankee Pot Roast

Traditional Yankee Pot Roast
from Cooking Light, August 2002
2 teaspoons olive oil
1 (4-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 cups onion, coarsely chopped
2 cups low sodium beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup plum tomato, chopped
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice
fresh parsley, chopped (optional)

1. Preheat oven to 300ºF.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; saute 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
3. Cover and bake at 300º for 2 1/2 hour or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

Wednesday, February 01, 2006

Chunky Potato-Crab Chowder

Chunky Potato-Crab Chowder
adapted from Cooking Light, October 2003
2 tablespoons butter
1 cup onion, chopped
3/4 cup celery, chopped
3 garlic cloves, minced
3 cups red potato (1-inch) cubed
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons fresh thyme, chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon whole nutmeg, grated
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons fresh parsley, chopped
1 teaspoon salt

1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; saute 4 minutes. Add potato; saute 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
2. Serving size: 1 1/2 cups