Kai's "Old-Fashioned" Recipe Thread

[the fugative]

Todays Recipies


Zesty Chicken and Red Pepper Pasta



1/2 cup roasted red peppers, drained

1 can (4 oz.) mild green chilies, drained

3 cloves garlic, minced

2 boneless, skinless chicken breast halves, cut into 1-inch cubes

1/2 cup sun-dried tomatoes, rehydrated and chopped

8 oz. fettuccine noodles, cooked and drained

1/2 cup sliced green onions

2 cups (8 oz.)of 4 Cheese, Italian Shredded Cheese, divided
(Not sure but try mozzerella, colby, feta, cheddar)


Combine red peppers and chilies in blender or food processor; process until smooth (add up to 1/4 cup water or chicken broth while processing if mixture is too thick); set aside.

Coat large nonstick skillet with cooking spray. Add garlic; cook 30 seconds over medium-high heat, stirring constantly. Add chicken; cook 5 minutes, or until browned on all sides, stirring frequently.

Stir fettuccine, sauce, tomatoes and onions into chicken. Cook 5 minutes, or until heated through, stirring frequently. Remove from heat. Stir in 1-1/2 cups cheese. Top individual servings evenly with remaining cheese.


Tip: To rehydrate dry sun-dried tomatoes, soak them in hot water for 10 minutes or until softened.




French Toast Sandwiches with Maple Apples



2 Tbsp. butter, divided

1 red apple, cored and thinly sliced

1/4 cup maple syrup

4 slices Colby Cheese or Sharp Cheddar Cheese

4 slices cinnamon raisin bread

1 egg

3 Tbsp. milk


Melt 1 tablespoon butter in small saucepan over high heat. Stir in sliced apple and syrup. Reduce heat and simmer, stirring frequently, 6 minutes or until apples are tender.

Place 2 slices cheese between each 2 slices bread; set aside. Beat egg and milk in shallow bowl. Dip sandwiches in egg mixture, turning to coat several times.

Melt remaining 1 tablespoon butter in large non-stick skillet over medium heat. Cook sandwiches 3 to 4 minutes per side or until golden brown and cheese is melted.

Transfer to serving plates. Spoon apples over sandwiches with slotted spoon. Boil syrup mixture in saucepan over high heat 1 minute to thicken; pour over apple-topped sandwiches.



Carrot and Lemon Soup


2 tablespoons butter or margarine
4 carrots, coarsely grated
2 onions, finely chopped
3 1/2 cups vegetable broth
1 lemon, grated rind and juice of
1/2 teaspoon sugar
1 egg, yolk
1/4 cup light cream
1/2 tablespoon parsley, finely chopped
salt
freshly ground pepper

Heat the butter in a large saucepan over low heat. Add the carrots and onions and cook gently for 3 minutes.

Pour in the broth. Add the lemon rind and juice and stir in the sugar. Bring the soup to the boil, reduce the heat to low and simmer for 10 minutes until the carrots are tender.

Stir the egg yolk and cream together in a bowl. Slowly stir 3 tablespoons of hot soup into the cream mixture and then return it to the pan. Cook for 2 minutes, stirring constantly, until the soup is thickened. Do not let the soup boil. Season with salt and pepper to taste.

Serve the soup garnished with the parsley or dill.



Almond-Onion Soup




2 tablespoons olive oil
4 cups sliced onions
1/2 cup blanched almonds, toasted
2 cans (14 1/2 ounces) canned low sodium chicken broth
3/4 cup dry white wine
1 bay leaf
1 teaspoon ground cumin
to taste salt and pepper
4 slices French bread, toasted
1/4 cup grated Parmesan cheese
2 tablespoons sliced almonds, toasted

Heat oil in 3-quart saucepan over medium heat. Add onions; cook and stir until transparent, about 10 minutes. Meanwhile, in container of blender grind 1/2 cup whole almonds until very fine; add 1 cup of the broth and blend until very smooth. Add almond mixture to onions with the remaining broth, the wine and bay leaf. Bring to simmering, cover and cook 20 minutes. Add cumin; simmer 10 minutes longer. Heat broiler. Season soup with salt and pepper. To serve, ladle soup into 4 oven proof individual bowls. Top each with a slice of toast and sprinkle with 1 tablespoon cheese. Place on baking sheet and set on rack about 5 inches below broiler. Broil, watching closely, just until lightly browned, about 20 to 30 seconds. Garnish with sliced almonds. Serve immediately.

[Advertisement]

[Jolie Rouge]

Here is another Cinnamon Ornament recipe. The purpose of these is to smell from year to year or all year round. This recipe will smell terrific.

3/4 cup ground cinnamon
1 T ground allspice
2 T ground cloves
1 T ground nutmeg
1 cup applesauce
Satin ribbon

Combine first 4 ingredients. Stir in applesauce. Roll out 1/4" thickness, and then cut ornaments with cookie cutter. Make a small hole in top of each (for hanging) Let ornaments dry uncovered 4-5 days turning can be hung with ribbon or wire hanger.

[Tasha405]

CHOCOLATE CHERRY HEARTS

3 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 cup pecans, chopped
1/4 cup unsweetened cocoa powder, sifted
1/2 tsp vanilla
Pinch of salt
6 oz jar of Maraschino cherries

1. Spray non-stick cooking spray on a non-stick cookie sheet with lip, set
aside.
2. Beat eggs and cream of tartar in a medium-size mixing bowl until soft peaks
form.
3. Slowly pour sugar into the egg mixture and mix until stiff glossy peaks form.
4. Fold in pecans, cocoa powder, vanilla and salt.
5. Spoon mixture onto prepared cookie sheet and spread thin and evenly.
6. Bake in oven at 250 degrees for about 20 minutes.
7. Remove cookie sheet and let sit for a few minutes.
8. Using a 3" heart-shaped cookie cutter begin making cuts. Press firmly to
insure even shapes.
9. Place cookie sheet back into oven and bake at 250 degrees for 20 additional
minutes.
10. Remove hearts carefully and let cool on wire rack.
11. Spoon a few cherry halves on top of hearts.

Servings: Approximately 14
1 Heart per serving: Calories 90, Protein 1.5 g, Fat 3 g, Carb 12 g.

Tip: Best if stored at room temperature and eaten within 5 days






CHOCOLATE COCONUT MACAROONS

Ingredients:
2 cups flaked or shredded coconut
1/3 cup sugar
1 tblsp light corn syrup
2 tblsp flour
3 tblsp unsweetened cocoa powder
1 teasp vanilla extract
2 egg whites
Dash of salt

Instructions:
1. Preheat oven to 325 degrees F. In a medium bowl, mix together
coconut, sugar, corn syrup, flour and cocoa powder until well blended.
Stir in vanilla, unbeaten egg whites, and salt until well mixed.

2. Using a small 1 1/2 inch diameter ice cream scoop or a generouse
tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches
apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes,
until just set. Let cool on pan. When cool, carefully seperate cookies from
foil.

[the fugative]

Todays Recipies

Avgolemono Soup




8 cups chicken broth
1 cup rice or orzo
4 eggs
juice of 3 lemons
2 tablespoons corn starch
dissolved in a little water
salt
lemon slices for garnish


Bring chicken broth to a boil, add rice or orzo and salt to taste, simmer and cover until pasta is cooked, about 20-25 minutes, remove from heat. In a bowl, beat eggs, add lemon juice and then very very slowly add hot chicken broth to the egg mixture. Stir CONTINUOUSLY. You should still be beating/stirring! The incessant beating is not to make your arm numb, but to prevent curdling of this delicate soup... After the eggs and broth are well mixed, pour into the soup mixture. Stir to heat, but do not boil. Serve at once in bowls and garnish with a thin lemon slice






Dolmades



1 lb. ground beef
3/4 cup rice
1 bunch finely chopped green onions
1 handful parsley finely chopped
1-2 tablespoons fresh dill chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh mint chopped
1/4 cup water
juice of 3 lemons
4 cups chicken broth


Place all ingredients (except chicken broth and lemon juice) above in a large bowl and mix well with your hands. Cut off any stems from the grape leaves. Line rows of grape leaves shiny side down on work surface. Place about one teaspoon of the mixture at the base of each leaf; fold up sides of leaf and roll over carefully until a cylinder, about 2 inches long, is formed.

Pack the Dolmades close together, side by side in a saucepan, layer as necessary. Put a plate on top to hold the Dolmades in place while they cook. Cover with chicken broth (approximately 4 cups) and the juice of three lemons. Put a lid on the pot and cook over low heat for approximately 40 minutes or until the rice is cooked. Serve hot or at room temperature, adding extra lemon wedges for those who like a lot of a zing. Cover with plastic wrap until serving time to prevent leaves from drying out.

*Dolmades can be assembled a month in advance (uncooked) and stored in an airtight container in the freezer. On the day of your party take the Dolmades out of the freezer and follow cooking instructions above; it is not necessary to defrost the Dolmades before cooking.



Tzatziki



2 cups plain yogurt
2 cups sour cream
1 seedless cucumber
1 tablespoon coarse salt
3-4 tablespoons fresh lemon juice
3 tablespoons minced fresh dill
3 garlic cloves, minced
6 pita breads cut into wedges
Olive oil

This step is optional. Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

Peel and cut cucumber lengthwise. Remove seeds with teaspoon. Chop into 1/8² cubes and lay out the chopped cucumber on paper towels, sprinkle with salt and let rest to remove excess water. Squeeze out as much excess liquid as possible from cucumber. Transfer drained yogurt to another bowl. Mix in sour cream, cucumber, lemon juice, dill and garlic. Season lightly with pepper. Cover and chill. Keep refrigerated.

Preheat oven to 400F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 5 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges or as a side to lamb or on lamb sandwiches the following day.

[jaybird]

Originally posted by the fugative

Avgolemono Soup
Dolmades
Tzatziki

Easy for you to say...

[the fugative]

Originally posted by jaybird

Easy for you to say...

Yup it's Greek to Me and I really like Greek Food. (Heck I like food Period)

[jaybird]

I like dolmades.

And baklava.

And gyros. There's a restaurant/cafe about a block from Sarah's. A Central West End institution, The Majestic. Serve breakfast 24/7 and make some of the BEST gyros...

So tell me about Indian food. There's an Indian restaurant 1/2 block from her (you and Jolie would LOVE that area, tons of restaurants, Asian, French, sushi, vegan, Indian, Irish infinity) Anyway, this Indian restaurant smells wonderful when we walk by - but man, I HATE curry.

There's a French restaurant at the end of her block too that I'm dying to try. Pricey, but supposed to be excellent.

[flute]

Originally posted by the fugative
Heck I like food Period)

DITTO THAT ONE

[the fugative]

Indian Yummmmmmmmmmm

If its done right it is to Die for The Best I have ever had was "The Raj" in Leith Scotland great great great great Food both Curry & noncurried dishes. The only way to find out what type of cusine they serve is to go there to eat, I prefer northern Indian or Bombay styles but most of it is Yummy. I have to get over to one of my local favs soon (Been going to Thai & Vietnamese Places recently)
French I like but usually too pricey unless its from coastal or Brittany regional more Homestyle cooking "Drool"

[jaybird]

I've never had French cuisine. Except for fries. This restaurant is upscale, prices looked a little high but I don't know how French food runs either. But I will try it. I love trying different types of food. And we'll try the Indian place too. Only NO curry!

There's a Chinese tea elixir room about a block from her too (gotta love that neighborhood!) that has about 100 different types of teas and elixirs and outstanding sushi. We ate there when she was still apartment shopping. And last night we ate at the Irish pub, and next on the list is Zoe Pan-Asian (a vegan restaurant)

[flute]

u know 3 months in england I never once had curry?
and only once had fish & chips. wow!

and that 1x on the fish & chips was like the day before we left

far as french, i had pizza & something & fish soup. yea dig it fish soup