Family Recipes

Recently, I was gracious to receive a collection of family recipes. One in particular stood out and looked not only good but fairly simple to make. This came out really good, but I didn't make enough 'sauce' (note to self: add more wine!!), so next time I'll step that part up a little. My fiance thought it was 'exceptional', which means a LOT coming from someone who can't taste it if it doesn't burn your tongue off. This recipe is from a 'cook' type person, so there are only a few measurements given for ingredients, you kind of have to make it up yourself!

Chicken Piccata over Capellini (which I have never even heard of so I just used thin linguini :-) )

~Olive oil
~1 pound boneless skinless chicken breast (I make 3 individual breasts)

~Cherry tomatoes (halved)
~White wine (I used.. about a cup? it wasn't enough)

~Butter (I used 1/2 a stick of light butter)

~Capers

~Kalamata olives (pitted and cut into pieces)

Saute chicken in olive oil, capers, and a little butter until cooked through. Remove chicken from pan. Add olives and tomatoes to pan with salt and pepper. Saute until tomatoes soften, about 5-7 minutes. De-glaze pan with white wine. Reduce wine 5 minutes, then finish with pieces of butter coated with flour, until sauce thickens. Add chicken back to pan to heat through, then serve over capellini or other pasta.

Pumpkin!

I have never cooked with pumpkin. The girls over at What's Cooking were making some really delicious sounding things, so I decided I had to try it!

First up, Pumpkin Cream Cheese Muffins (care of Musing of a Mommy).

These were really good and made the kitchen smell GREAT! I think I like them better without the cream cheese, though.

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins... on a diet

~3 cups flour (I intended to use 1/2 whole wheat and 1/2 all purpose, but grabbed the wrong bag at the store)
~1 tsp cinnamon
~1 tsp nutmeg
~1 tsp ground cloves
~4 tsp Pumpkin Pie spice (I used a substitution of ground cinnamon, ground ginger, nutmeg, ground cloves in a 4:2:1:1 ratio)
~1 tsp salt
~1 tsp baking soda
~4 eggs
~2 cups sugar
~2 cups cooked or canned pumpkin
~1 ¼ cups vegetable oil (I used 1 ¼ cups unsweetened applesauce)
~8 oz package cream cheese (I used 4 oz fat free and 4 oz of the 1/3 less fat variety)
~Chopped nuts (walnuts, pecans) (optional, and I didn't use them)

Place cream cheese on tinfoil, roll into a log and freeze for up to an hour. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Remove cream cheese and slice. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350° for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Makes 24 muffins.

As I made them, the nutrional information per muffin is as follows:
Calories: 130
Fat: 2.3 g
Sat. Fat: 1.0 g
Cholesterol: 45 mg
Sodium: 216 mg
Potassium: 77 mg
Carbohydrates: 23 g
Fiber: 1.5 g
Sugar: 10 g
Protien: 4.2 g

Long over-due....

I'm back! I've been busy, wedding planning got in the way again.

My quest to find additional fun-things-to-bake-with-ripe-bananas lead me to a Sour Cream Banana Cake recipe from Recipezaar. I made this for work... and it was really yummy! Very moist and dense... delicious!

Sour Cream Banana Cake

CRUMB TOPPING
1/4 cup confectioners' sugar
2 tablespoons butter
1/4-1/3 cup crushed chocolate-covered english toffee bars
1/3 cup flour

CAKE
3 small very ripe mashed bananas
1 1/2 cups sugar
1 cup butter, salted
3 extra large eggs
2 teaspoons vanilla
2 1/2 teaspoons baking powder

1/2 teaspoon baking soda
3/4 teaspoon salt
2 3/4 cups all-purpose flour
1 cup sour cream

Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a
13 x 9-inch baking pan.

To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour. Rub the butter in the flour mix with your fingertips to make a crumb mixture. Stir in the caramel chips, set aside.

In a small bowl, mash (do not mix with a mixer) the bananas; set aside. In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside. In another bowl, with an electric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes). Add in the eggs one at a time, beating well after each addition and the vanilla. Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally. Transfer to prepared baking pan. Sprinkle the crumb topping evenly over the cake batter. Bake for about 45-50 minutes.

Platinum Chef Challenge #5, Part II

So my second entry to Platinum Chef Challenge, Round 5 is a simple chicken salad with an avocado spread. The ingredients for this challenge are basil, avocado, grapes, black beans, and rice. I already posted my Black Bean and Rice "Burgers", which used three of the ingredients and left me with grapes and basil as a requirement in this dish.

Ingredients:
2 chicken breasts: boiled, cooled and shredded
about 10 seedless red grapes, quartered
avocado spread, added to your preferred consistency

Avocado Spread
1/2 an avocado, peeled/diced
1/8 cup mayo (i use Miracle Whip)
2 tsp lemon juice
1/8 cup fresh basil

To make spread, combine avocado, mayo, lemon juice, and basil in a food processor, blend until smooth. Add to chicken and grapes and mix until combined. (The amount of spread made by this recipe was the perfect amount for me to combine the chicken and grapes). Sandwich between bread or in a wrap, and enjoy!

(I know it looks funny, but it really tastes good!)

Platinum Chef Challenge, Round 5

So I missed a few of the last challenges. Wedding planning had me pretty busy, and creatively, I was tapped out. This round certainly looked like something I could handle, and I was ready to get back in the swing of being creative in the kitchen. So, grapes, avocado, basil, black beans, and rice, here we go!

Today, I present my first entry: Black Bean and Rice "Burgers"
Yield: 4 burgers

Ingredients:

• 1 cup mexican rice (recipe follows)
• 1 (15 0z) can black beans, drained and rinsed
• 1/2 cup diced white onion
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup salsa
• 1 tsp Franks hot sauce
• 2-3 tsp fresh chopped cilantro
• 1.5 tsp garlic powder
• 1.5 tsp ground red pepper (cayenne)
• 2-3 oz Monterey Jack with Jalapeno cheese, sliced
• 1/2 an avocado, peeled and thinly sliced

Directions

Mash the beans with a potato masher or instrument of your choice (I used an immersion blender, which purees most of it and leaves some chunks). Add remaining ingredients except cheese and avocado. Mix with hands or spoon, just until blended. Score with hand or spoon to mark off 4 even portions. Divide one portion in half, making two thin patties. Place a thin slice (or slices, depending on the shape of your cheese) over one patty, then top with the other. Press around the edges to join the two patties (and hopefully keep the cheese IN the burger and not all over the grill :-) ). Repeat with 3 remaining portions to make 4 burgers. Grill over 'medium' heat (our grill doesn't have a numeric temperature gauge) for 5 or so minutes per side, until browned and cheese is melted (and possibly oozing out the sides).

Top with slices of avocado, toss on a bun and enjoy! These are a tad spicy, so if you'd prefer them more on the tame side, reduce/eliminate the Franks and/or cayenne. In this respect, the avocado is a perfect accompaniment to cool your taste buds a bit! :-)
Mexican Rice

Ingredients

• 1-2 tsp vegetable oil
• 1/4 cup diced onion
• 1/2 cup white rice (we use Canilla extra long grain)
• 2-3 tsp Knorr Caldo de Tomate con sabor de Pollo (Tomato Bouillon with Chicken Flavor)
• 1 1/2 cups water

Directions

Heat vegetable oil in saucepan. Add onion, over low-medium heat, 1-2 minutes or until lightly browned. Add rice, stirring occasionally for 3-4 minutes until rice is browned. Add water (watch out, it will sizzle!) and bouillion, bring to a boil. Cover and reduce heat to a simmer, until water is absorbed and rice is cooked, about 30 minutes. This makes just over 1 cup of rice.

Pineapple Banana Bread

My fiance eats a lot of bananas, so I try to keep a constant rotating supply in the house. Some weeks, he just doesn't eat them all, and I take that as an excuse to bake. The last few times, I've scoured out some pretty yummy non-banana-bread recipes. This week, I decided to stick with traditional banana bread. Then that can of crushed pineapple in the pantry started calling my name....

Pre-heat oven to 350 degrees. Beat egg. Add sugar, butter, applesauce, bananas, and pineapple, beat on medium until well-blended. Sift together flour, baking sode, salt, cinnamon, and nutmeg, then slowly add to the banana mixture. Beat on low until well-blended, but be sure not to overbeat. Grease and flour (or use Pam for Baking spray, or parchement paper) a loaf pan and pour in mixture. The original recipe calls for baking 50-60 minutes. I divided this batter into 4 mini loaf pans, so I watched them and checked with toothpicks until done, which was about 40 minutes.

Pineapple Banana Bread

(Original Banana Bread recipe from http://thecookingfiend.blogspot.com/)

• 1 egg
• 1 cup sugar
• 3 small or 2 large bananas, very ripe, mashed
• 1/4 cup butter, melted
• 1/2 cup applesauce (I used unsweetened)
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 (8 oz) can crushed pineapple, drained
• 1/2 cup chopped walnuts

Pre-heat oven to 350 degrees. Beat egg. Add sugar, butter, applesauce, bananas, and pineapple, beat on medium until well-blended. Sift together flour, baking sode, salt, cinnamon, and nutmeg, then slowly add to the banana mixture. Beat on low until well-blended, but be sure not to overbeat. Add nuts and mix until evenly distributed. Grease and flour (or use Pam for Baking spray, or parchement paper) a loaf pan and pour in mixture. The original recipe calls for baking 50-60 minutes. I divided this batter into 4 mini loaf pans, so I watched them and check with toothpicks until done, which was about 40 minutes.

They aren't terribly "pineapple-y", but very moist! The pineapple acts to balance out the banana flavor a bit, without imparting too much distinct pineapple flavor.

A Little Japanese Inspiration...

My fiance's aunt is from Japan, so I am interested in anything and everything that she can teach me to cook. She introduced us to Mitsuwa Marketplace, a Japanese market. I am fascinated with the place, even though I can't read the writing on 90% of the packages in the store (a few of them, thankfully, have description/directions in English!). The sake, of course, needs no translation ;-)

With her help, we've figured out what's "good" and my shopping stays pretty limited to those items. One of her recommendations is fresh ramen noodles. I don't really like it as a soup, so I've worked with it a little each time I make it, and finally have come to something I like. Inside the package is three individual servings of noodles, with three soup base packets.

Here's my rough recipe (I was not paying attention to measurements!):

• Vegetable oil
• Garlic
• Onion powder
• Salt & Pepper
• Chili powder (my fiance likes spicey!)
• Vegetables of your choice (I used snow peas, broccoli, carrots, 1/2 to 1 cup of each)
• Chicken breast, cut into bite-sized cubes (I used 2)
• Ramen noodles (I used all three servings from the package)
• Sesame seeds
• Corn starch, if desired for thickening

Heat a little vegetable oil and garlic in a pan. Add the veggies and season with onion powder and chili powder, to your taste. Towards the end, I toss in some sesame seeds. Stir fry until the are cooked to your preferred level of 'done-ness'. Remove from the pan when done. Heat some more vegetable oil and garlic in the same pan. Add the chicken and season with onion powder, chili powder, salt and pepper. Again, when nearly done, I add sesame seeds.

I cooked the ramen according to the package directions (in English!), which is 1 1/2 minutes in boiling water. The soup base calls for mixing with 1 1/4 cups boiling water, but I think that is just for one serving. I was making all three, but since I wanted more of a sauce than a soup, I added about 2 cups of water to the 3 combined packets of soup base.

When the chicken is almost done, add the soup base to the pan. Add some corn starch and allow to thicken for a few minutes. Combine drained noodles, veggies, chicken and sauce, and...

voila!