The Big Geek and I love fondue. What's not to love--melted cheese and stuff to dip into it? It's awesome. When we have a fondue party, I like to make one traditional fondue and one cheddar-beer fondue. Both are good, and are suited for dipping different things. These are my favorites so far:
Swiss Three-Cheese Fondue
1/2 lb grated Gruyere cheese
1/2 lb grated Emmentaler cheese
3 oz (1/2 cup) grated Appenzeller cheese
1 clove garlic
1 cup dry white wine
1 Tbsp fresh lemon juice
3 1/2 tsp cornstarch
1 Tbsp kirsch (Kirschwasser)
white pepper to taste
nutmeg to taste
Rub the inside of a medium saucepan (or the fondue pot) with the peeled garlic clove. Throw away garlic clove. Add the wine and lemon juice and bring to a simmer over medium heat.
In a medium bowl, mix the cheeses with the cornstarch and toss. Stir the cheese mixture into the wine mixture one small handful at a time, making sure each handful is melted before adding another (try stirring in figure 8s). Do not let the mixture boil (a little bubbling is ok). Season with the nutmeg and pepper, and stir in the kirsch.
I like this one best with chunks of crusty bread, cooked broccoli, roasted potato wedges, or crisp cooked carrot.
German Cheddar and Beer Fondue:
10 oz (2 1/2 cups) shredded sharp Cheddar cheese
4-6 oz Gruyere cheese, shredded (1-1 1/2 cups)
1 rounded Tbsp flour
1 cup German lager
2 Tbsp spicy brown mustard
a few drops of hot sauce
a few drops of Worcestershire sauce
In a bowl combine the cheeses and flour. Add the beer to a small pot (or the fondue pot) and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese in small handfuls, stirring constantly. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce.
I like this one best with green apple slices, small sausages or slices of sausage, and crusty bread.
I like to make the fondue in the fondue pot on the stove. Your ability to do this depends greatly on the type of fondue pot you have. I suggest a cast iron or enamel pot, not a thin metal one.
Obviously, this is not a great meal choice for little geeks since long sharp forks are involved. We like to do this with friends or on our own after the little geeks are in bed.
Also: this is NOT the time to decide to count fat grams. Use full-fat cheese. If you're worried about doing that, then you probably shouldn't have fondue. On the plus side, if you don't dip bread or potatoes it's low-carb. . .
Thursday, December 9, 2010
Sam's Casablanca Chicken
I love Facebook. I mean, where else can you find out what happened to that person from high school, get parenting advice from an old college friend, AND get recipes from someone you don't often see "in real life." That's where I got this recipe: a facebook friend posted it with thanks to someone I don't know--presumably a friend of hers.
I held onto it for a while because it doesn't seem all that kid-friendly and I wasn't even sure The Big Geek would eat it. Well, as it turns out the little geeks ate the chicken and the noodles, and TBG and I really enjoyed it. By the time everything cooks you don't even realize there is eggplant in it, and the flavors combine to make something pretty darned tasty. I had prepared myself for a struggle at dinner but it turned out just fine.
The other great thing about this recipe is you make it in the crock pot--perfect for long days, because you come home to a prepared meal and only need to boil some noodles or cook some rice to be ready to eat.
Ingredients:
8 skinless chicken thighs (recipe calls for bone-in but I used boneless as it's what I had and it turned out fine)
1 large eggplant (1.5 lbs), peeled and cubed
3/4 lb plum tomatoes, in 1/2 inch chunks
1 yellow bell pepper, in 1 inch pieces
1/2 cup raisins
3/4 cup red onions
8 marinated sun-dried tomato halves, drained and cut into strips (dried ones are ok if you can't find the marinated ones--mine came in strips so I guessed on the amount)
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 large crushed garlic cloves (or the pre-minced kind if you're lazy like me)
1 tsp tumeric
1 tsp salt
1/2 tsp red pepper flakes
1 can rinsed & drained chick peas (aka garbanzo beans)
2 Tbsp peanut butter (I must confess I used more than this)
Trim fat from chicken (mine didn't have much). In crock pot, combine eggplant through red pepper flakes and mix well. It will look as if there isn't enough liquid, but there will be when it's finished cooking. Place chicken on top, bone side up (if bone-in). Cover and cook on low 5-6 hours (or on high 2 1/2-3 hours, but I didn't try this). Stir in chick peas and peanut butter. Let stand 5 min. Serve with chopped peanuts as a garnish if desired (I didn't have any so I skipped this, but it would be tasty).
The recipe suggests serving it over egg noodles, which was good, but I also think it would be good with rice or quinoa. This makes A LOT of food. TBG said he thought the chicken should be shredded and mixed in, which you certainly could do if you wanted. I liked being able to make the little geeks plates of chicken and noodles, NOT touching, that they would actually eat. Neither of them would eat the veggie mixture.
Give it a try. I know it sounds weird, but it really is tasty!
I held onto it for a while because it doesn't seem all that kid-friendly and I wasn't even sure The Big Geek would eat it. Well, as it turns out the little geeks ate the chicken and the noodles, and TBG and I really enjoyed it. By the time everything cooks you don't even realize there is eggplant in it, and the flavors combine to make something pretty darned tasty. I had prepared myself for a struggle at dinner but it turned out just fine.
The other great thing about this recipe is you make it in the crock pot--perfect for long days, because you come home to a prepared meal and only need to boil some noodles or cook some rice to be ready to eat.
Ingredients:
8 skinless chicken thighs (recipe calls for bone-in but I used boneless as it's what I had and it turned out fine)
1 large eggplant (1.5 lbs), peeled and cubed
3/4 lb plum tomatoes, in 1/2 inch chunks
1 yellow bell pepper, in 1 inch pieces
1/2 cup raisins
3/4 cup red onions
8 marinated sun-dried tomato halves, drained and cut into strips (dried ones are ok if you can't find the marinated ones--mine came in strips so I guessed on the amount)
2 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 large crushed garlic cloves (or the pre-minced kind if you're lazy like me)
1 tsp tumeric
1 tsp salt
1/2 tsp red pepper flakes
1 can rinsed & drained chick peas (aka garbanzo beans)
2 Tbsp peanut butter (I must confess I used more than this)
Trim fat from chicken (mine didn't have much). In crock pot, combine eggplant through red pepper flakes and mix well. It will look as if there isn't enough liquid, but there will be when it's finished cooking. Place chicken on top, bone side up (if bone-in). Cover and cook on low 5-6 hours (or on high 2 1/2-3 hours, but I didn't try this). Stir in chick peas and peanut butter. Let stand 5 min. Serve with chopped peanuts as a garnish if desired (I didn't have any so I skipped this, but it would be tasty).
The recipe suggests serving it over egg noodles, which was good, but I also think it would be good with rice or quinoa. This makes A LOT of food. TBG said he thought the chicken should be shredded and mixed in, which you certainly could do if you wanted. I liked being able to make the little geeks plates of chicken and noodles, NOT touching, that they would actually eat. Neither of them would eat the veggie mixture.
Give it a try. I know it sounds weird, but it really is tasty!
Bean and Chicken Sausage Stew
Hey look at that--my semester ended and I came here to post a recipe for the first time since September.
Seriously, folks, we've eaten between then and now, I just haven't had the time or energy to post recipes here. Plus I tend to stick to stuff I know how to make when I'm trying to feed the family and complete assignments.
This is one I probably could have used during the semester as it is SO INCREDIBLY EASY. It's a great filling meal that is both good for you and inexpensive, plus it seriously takes about 15 minutes to prepare.
Bean and Chicken Sausage Stew
1 Tbsp olive oil
1 130oz package chicken sausage links, thinly sliced. Be sure to get a flavor everyone really likes, because this will create a lot of the flavor in the stew. I used sun-dried tomato and artichoke because the store was very limited in options, but The Big Geek doesn't care for artichokes so this probably was not the greatest choice. He ate it anyhow.
2 cloves garlic, thinly sliced (or the pre-minced kind for those of us who might be lazy)
1 19-oz can cannellini beans, drained and rinsed. (aka white kidney beans)
1 14.5 oz can low-sodium chicken broth (or 14.5 oz of broth you made)
1 14.5 oz can diced tomatoes
1 bunch kale
Kosher salt and pepper
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, WITHOUT TURNING, until browned (about 3 min). Turn, add the garlic, and cook for 2 min. more.
Add the beans, broth, and tomatoes with their liquid. Bring to a simmer and cook over med-high heat.
Meanwhile, cut out the tough stems and center ribs from the kale leaves and discard. Tear into large pieces.
Add the kale to the pan and cook, stirring occasionally, until wilted, 2-3 minutes. Season with 1/4 tsp of salt and pepper.
Serve with crusty bread!
The little geeks did not have this as one has stomach flu and the other is too busy to sit down and eat. My guess is they would eat the sausage but not much else from this meal. I really liked the flavor, I love that you get the nutrition from the kale, and I LOVE how easy this is to throw together. I'll make this again with a variety of chicken sausage TBG will like.
Seriously, folks, we've eaten between then and now, I just haven't had the time or energy to post recipes here. Plus I tend to stick to stuff I know how to make when I'm trying to feed the family and complete assignments.
This is one I probably could have used during the semester as it is SO INCREDIBLY EASY. It's a great filling meal that is both good for you and inexpensive, plus it seriously takes about 15 minutes to prepare.
Bean and Chicken Sausage Stew
1 Tbsp olive oil
1 130oz package chicken sausage links, thinly sliced. Be sure to get a flavor everyone really likes, because this will create a lot of the flavor in the stew. I used sun-dried tomato and artichoke because the store was very limited in options, but The Big Geek doesn't care for artichokes so this probably was not the greatest choice. He ate it anyhow.
2 cloves garlic, thinly sliced (or the pre-minced kind for those of us who might be lazy)
1 19-oz can cannellini beans, drained and rinsed. (aka white kidney beans)
1 14.5 oz can low-sodium chicken broth (or 14.5 oz of broth you made)
1 14.5 oz can diced tomatoes
1 bunch kale
Kosher salt and pepper
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, WITHOUT TURNING, until browned (about 3 min). Turn, add the garlic, and cook for 2 min. more.
Add the beans, broth, and tomatoes with their liquid. Bring to a simmer and cook over med-high heat.
Meanwhile, cut out the tough stems and center ribs from the kale leaves and discard. Tear into large pieces.
Add the kale to the pan and cook, stirring occasionally, until wilted, 2-3 minutes. Season with 1/4 tsp of salt and pepper.
Serve with crusty bread!
The little geeks did not have this as one has stomach flu and the other is too busy to sit down and eat. My guess is they would eat the sausage but not much else from this meal. I really liked the flavor, I love that you get the nutrition from the kale, and I LOVE how easy this is to throw together. I'll make this again with a variety of chicken sausage TBG will like.
Wednesday, September 15, 2010
Chicken, Lemon, and Dill with Orzo
This is another dish I tried during our trip to Oklahoma this summer. I've been waiting for it to be cool enough to make for dinner, and since it's currently 71 I'd say we've hit the right time. The recipe is originally from PBS Everyday Food.
This is quick to toss together (although it needs 40 minutes to cook) and has a nice, lemony flavor. If your kids refuse to eat anything "combined," as mine currently do, then just make the chicken a bit larger and serve it as "chicken and rice." They'll never know. :)
The recipe calls for chicken tenderloins, but I had some boneless, skinless thighs I needed to use instead.
Ingredients:
This is quick to toss together (although it needs 40 minutes to cook) and has a nice, lemony flavor. If your kids refuse to eat anything "combined," as mine currently do, then just make the chicken a bit larger and serve it as "chicken and rice." They'll never know. :)
The recipe calls for chicken tenderloins, but I had some boneless, skinless thighs I needed to use instead.
Ingredients:
4 cups low-sodium chicken broth. I used the broth I made from trash and froze in 1 cup portions.
1 tablespoon unsalted butter (I left out 1/4 tsp salt and used salted butter)
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces (used chicken thighs, left them whole)
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan
- Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. Spray 3 quart baking dish with cooking spray.
- While the liquid is coming to a boil, combine chicken, orzo, feta, dill, lemon zest and juice in the baking dish. Pour boiling broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, about 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Wednesday, August 25, 2010
Salted Brown Butter Crispy Treats
I found this as a follower of Polly, Julie, and Julia on Facebook (who now blogs here). My first thought was that someone did this accidentally once and realized it was a super happy accident.
My second thought was "hey, an 8 inch square? I'll double this and make a 9 x 13."
People. Learn from my foolishness. Unless you have GIANT pots or bowls in your kitchen, stick with one batch of these at a time. I ended up kind of "kneading" my marshmallow/butter mixture together with the cereal in the 9 x 13 pan while my daughter and dog happily ate whatever fell over the side/onto the floor.
This is such an easy tweak to the classic recipe and is really worth the effort for the depth of flavor.
4 ounces (1/4 pound or 1 stick) unsalted butter
10 ounces mini marshmallows (when I doubled the bag had 16 oz and so that's what I used)
Heaping 1/4 teaspoon coarse sea salt (plus extra for sprinkling)
6 cups Rice Krispy cereal (6 ounces)
Butter (or coat with non-stick spray) an 8-inch square cake pan. Again, do NOT TRY TO DOUBLE THIS unless you have a SERIOUSLY GIANT POT for the butter/marshmallow, cereal mixing.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. This took longer than I expected, but it really did go from golden to brown quickly. My butter foamed up (perhaps I was stirring too much) around the time it turned brown, so it took me a while to get a good look at it. It smells divine!
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (I use a sheet of wax paper to make this easier, or you can butter or spray your hands with nonstick spray). This will make fairly "tall" squares.
Let cool and then cut into squares. Sprinkle lightly with sea salt.
These are seriously delicious. The next time you are making rice krispy treats, try this variation and see if your "customers" notice the richer, delicious flavor.
My second thought was "hey, an 8 inch square? I'll double this and make a 9 x 13."
People. Learn from my foolishness. Unless you have GIANT pots or bowls in your kitchen, stick with one batch of these at a time. I ended up kind of "kneading" my marshmallow/butter mixture together with the cereal in the 9 x 13 pan while my daughter and dog happily ate whatever fell over the side/onto the floor.
This is such an easy tweak to the classic recipe and is really worth the effort for the depth of flavor.
4 ounces (1/4 pound or 1 stick) unsalted butter
10 ounces mini marshmallows (when I doubled the bag had 16 oz and so that's what I used)
Heaping 1/4 teaspoon coarse sea salt (plus extra for sprinkling)
6 cups Rice Krispy cereal (6 ounces)
Butter (or coat with non-stick spray) an 8-inch square cake pan. Again, do NOT TRY TO DOUBLE THIS unless you have a SERIOUSLY GIANT POT for the butter/marshmallow, cereal mixing.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot, the period between the time the butter begins to take on color and the point where it burns is often less than a minute. This took longer than I expected, but it really did go from golden to brown quickly. My butter foamed up (perhaps I was stirring too much) around the time it turned brown, so it took me a while to get a good look at it. It smells divine!
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan, pressing firmly and evenly into the edges and corners (I use a sheet of wax paper to make this easier, or you can butter or spray your hands with nonstick spray). This will make fairly "tall" squares.
Let cool and then cut into squares. Sprinkle lightly with sea salt.
These are seriously delicious. The next time you are making rice krispy treats, try this variation and see if your "customers" notice the richer, delicious flavor.
Thursday, August 12, 2010
Olive Cheese Bread
This is from the Pioneer Woman's cookbook, which is a lovely book filled with all sorts of not-at-all lowfat foods that are delicious.
I suggest you make a rule for yourself regarding this bread. My rule is that I can only make it when I'm not at home. It is strictly reserved for vacations, because it is so good, but so bad for you, and once you try it you will have to force yourself to stop eating it.
Seriously.
But if you do make it at home, don't say I didn't warn you.
1 14.5 oz can black olives, drained
1 6-oz jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb (1 stick) butter, softened
1/2 cup mayonnaise (real mayo, no substitutions)
1 lb Monterey Jack cheese, grated
1 loaf crusty French bread.
Preheat the oven to 325.
Chop the olives roughly until most of the large pieces are broken up. Slice the green onions, then chop them roughly.
In a large bowl, combine the butter, mayo, cheese, and chopped olives and onions. Stir until thoroughly combined.
Slice the French bread loaf in half lengthwise and spread olive-cheese mixture in an even layer on each half.
Bake for 20-25 minutes, or until the cheese mixture is thoroughly melting and beginning to turn light brown.
Cut into diagonal slices and serve immediately.
Or take into closet and eat them yourself.
You can prepare the olive/cheese mixture up to 2 days ahead of time and store it tightly covered in the fridge, or spread it on the bread and freeze, tightly wrapped, up to 6 months (thaw before baking).
She also says the cheese mixture is good on crackers and that you can sub drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.
Don't say I didn't warn you.
I suggest you make a rule for yourself regarding this bread. My rule is that I can only make it when I'm not at home. It is strictly reserved for vacations, because it is so good, but so bad for you, and once you try it you will have to force yourself to stop eating it.
Seriously.
But if you do make it at home, don't say I didn't warn you.
1 14.5 oz can black olives, drained
1 6-oz jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb (1 stick) butter, softened
1/2 cup mayonnaise (real mayo, no substitutions)
1 lb Monterey Jack cheese, grated
1 loaf crusty French bread.
Preheat the oven to 325.
Chop the olives roughly until most of the large pieces are broken up. Slice the green onions, then chop them roughly.
In a large bowl, combine the butter, mayo, cheese, and chopped olives and onions. Stir until thoroughly combined.
Slice the French bread loaf in half lengthwise and spread olive-cheese mixture in an even layer on each half.
Bake for 20-25 minutes, or until the cheese mixture is thoroughly melting and beginning to turn light brown.
Cut into diagonal slices and serve immediately.
Or take into closet and eat them yourself.
You can prepare the olive/cheese mixture up to 2 days ahead of time and store it tightly covered in the fridge, or spread it on the bread and freeze, tightly wrapped, up to 6 months (thaw before baking).
She also says the cheese mixture is good on crackers and that you can sub drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.
Don't say I didn't warn you.
Green Beans Parmesan
Green bean casserole is awesome, but it's also a caloric/fat nightmare and full of sodium. This recipe is from a Jenny Craig cookbook, and I actually prefer it to traditional green bean casserole made with a can of soup and french-fried onions. It is lightest as written, but I usually use real butter (and sometimes more than it calls for) and more shallots. Just watch the beans or they'll get too mushy.
2 tsp reduced calorie margarine (or you could just use butter)
2 large shallots, sliced and separated into rings
1 lb fresh green beans
1 cup chicken broth
1/8 tsp salt
1/4 cup freshly shaved parmesan cheese
1. Melt margarine/butter in a small nonstick skillet over medium-high heat. Add shallots and cook 20 minutes or until golden, stirring occasionally. Remove from heat and set aside.
Wash beans and remove ends. Place beans, chicken broth, and salt in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer 12-14 minutes or until beans are tender. Drain beans and stir in shallots. Transfer to a serving dish and sprinkle with cheese.
As recipe is written: 4 servings, 67 calories per serving (8.8 g carbs, 3.9 g protein, 2.6 g fat, 2.3 g fiber, 2 mg cholesterol, 171 mg sodium, exchange=2 veg, 2 WW pts).
2 tsp reduced calorie margarine (or you could just use butter)
2 large shallots, sliced and separated into rings
1 lb fresh green beans
1 cup chicken broth
1/8 tsp salt
1/4 cup freshly shaved parmesan cheese
1. Melt margarine/butter in a small nonstick skillet over medium-high heat. Add shallots and cook 20 minutes or until golden, stirring occasionally. Remove from heat and set aside.
Wash beans and remove ends. Place beans, chicken broth, and salt in a medium saucepan and bring to a boil. Cover, reduce heat, and simmer 12-14 minutes or until beans are tender. Drain beans and stir in shallots. Transfer to a serving dish and sprinkle with cheese.
As recipe is written: 4 servings, 67 calories per serving (8.8 g carbs, 3.9 g protein, 2.6 g fat, 2.3 g fiber, 2 mg cholesterol, 171 mg sodium, exchange=2 veg, 2 WW pts).
Subscribe to:
Posts (Atom)