Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Wednesday, October 3, 2012

From the Freezer: Chicken Tamale Casserole



One of my third trimester goals was to fill our freezer full of delicious homemade meals that we could easily reheat once Aimee arrived. I had initially planned to make a few dishes each weekend in August until our little girl was born, but that did not end up working out exactly as planned thanks to the fact that Aimee decided to cozy up to my sciatic nerve and I was left with pretty terrible back pain when standing or walking the last few weeks of my pregnancy. I was able to suck it up long enough to make a few items the weekend before she was born and supplemented with some of our favorite frozen items from the neighborhood Trader Joe’s*.

I tried a couple of new recipes including one for a chicken tamale casserole that we really enjoyed. The recipe comes from one of my favorite “lifestyle” bloggers— Kate from Elefantitas Alegres. The original recipe includes making homemade enchilada sauce and roasting up fresh chiles—no doubt these extra steps would make the dish even more amazing, however I decided to go with her time-saving suggestions (since I was also trying to bang out a few other freezable meals the same day) and went with canned instead. It was a cinch to make and froze/reheated beautifully. I made it in two batches—we ate one on our first night home from the hospital and the second a few weeks later with chips and guacamole (from Trader Joe’s of course).

I would highly recommend this dish—whether you are making it ahead for yourself, for a friend, or simply planning to eat it the same day. Yum.

*In case you are interested, here are some of our favorite Trader Joe's frozen foods: meat lasagna, eggplant Parmesan, chicken tikka masala and naan, tamales (cheese and green chile and the chicken ones), and Mandarin chicken).



Chicken Tamale Casserole
Adapted (barely) from Kate at Elefantitas Alegres

Ingredients:
1.5 c. of corn muffin mix
2 eggs, beaten
kernels scrapped from 2 small ears of corn
½ c. milk
2 4oz. cans of chopped green chiles, drained
2 ½ c. cheese, grated (Kate suggests pepper jack-- I used a "mexican cheese" blend from the grocery store)
¼ T. chili powder
½ T. cumin
1 10oz can of your favorite red enchilada sauce
Meat from one natural rotisserie chicken, skin removed and shredded

1. Preheat oven to 400 degrees.
2. Fold eggs, corn kernels and milk into corn muffin mix. Add green chiles, 1/2 cup of grated cheese, chili powder and cumin and combine. Pour into a greased one 9×13 or two 8×8 inch baking dishes. Bake for 30 minutes, or until the middle of the mix is firm.
3. Pierce tamale base all over with a fork. Pour the majority of the enchilada sauce over the tamale base, then top with shredded chicken and remaining cheese. Drizzle the remaining sauce over the whole thing.
4. Casserole can either be baked immediately for 20 minutes at 400 degrees or wrapped and frozen. If you decide to freeze it, simply bake at 400 for 40 minutes or until hot.

Monday, June 20, 2011

It's All Greek to Me

Looking for a quick and easy summer salad that is perfect for throwing together in a hurry after work when you've got other things to do? Have I got the thing for you-- Greek salad! I made this for dinner a few weeks ago after a long day of work (and before I rolled up my sleeves to bake Jason's annual choice of birthday cake)-- it was light and delicious and had me in and out of the kitchen in no time flat.

The nice thing about salads is that it's all about assembly-- so easy, you don't need a recipe! Simply top your favorite salad greens with chopped tomatoes, red onion, olives, cucumber and feta and add a quick and easy balsamic vinaigrette.


And for fun...Jason's cake (this time I did a mini 6 inch cake since it was just the two of us)

In other news, we are having more problems with the US Postal Service. But that's a story for another day. And today we got to walk through our house for the first time-- it's looking more like a house on the outside but there is definitely a ways to go on the inside :)

Saturday, June 18, 2011

Healthy Summer Burgers

After eating out for a week in Palm Desert, all I wanted last Sunday was to make something myself. Preferably something a little lighter and something relatively quick and easy (since I didn't want to spend my too much of my last evening before going back to work slaving away in the kitchen). I decided to try a recipe for salmon burgers that I had found in the June edition of Better Homes and Gardens-- one of the magazines I had purchased to take with me to on our trip (I was such a fan of the magazine that I decided to subscribe-- a two year subscription was only $16!).

The recipe was a cinch to make-- throw skinless salmon fillets, some breadcrumbs, an egg and some Dijon mustard in a food processor and then form into patties. Since we are still grill-less (hopefully for just another couple of months), I broiled ours and they turned out really well. I served them with sliced avocado on toasted ciabatta rolls with some oven-baked sweet potato "fries" on the side. Next time I might add in some fresh herbs or make a herby-yogurt spread to serve with them for a little extra flavor. Otherwise,  a delicious and easy summer meal.




Salmon Burgers
Adapted slightly from Better Homes and Gardens

(Note: I halved the recipe to accommodate the two of us but was still left with two pretty big burgers; the amounts below make more like three normal sized patties.)


Ingredients:
2 4-6 ounce fillets of salmon, skin removed and cut into two inch pieces
3 TBL bread crumbs
1  egg
1 TBL Dijon mustard
1 avocado, sliced
2 ciabatta rolls
olive oil

1. Preheat broiler.
2. Place breadcrumbs, egg, mustard, and half of salmon into a food processor. Process until salmon is ground and mixture is thoroughly combined. Add in remaining salmon and pulse until salmon is coarsely chopped. Shape mixture into 2-3 patties (see note above).
3. Brush patties lightly with olive oil. Broil 4-5 minutes per side until burgers are cooked through. Place ciabatta rolls, cut side up, onto broiler pan for last 1-2 minutes.
4. Serve salmon burgers on rolls with sliced avocado and additional mustard (if desired).

Sunday, May 29, 2011

Helloooooo Summer

Although Summer doesn't officially start for several more weeks, the unofficial start of Summer--Memorial Day weekend-- is upon us. And we're starting things off right. First up-- iced coffee. Jason cold-brewed our first batch Friday night which means we will be having delicious iced coffee all weekend long.

Last night we took things up another notch with a very summery meal-- seared tuna with mango slaw. The mango slaw comes from SmittenKitchen and, like most recipes I get from her, is definitely a keeper. Thinly sliced mango, red pepper, cabbage and red onion tossed with a lime-rice vinegar dressing and topped with mint and toasted cashews. Um, could it get any more delicious than that?

Finally, to top it all off-- our pool opened yesterday. Nothing says summer like reading by the pool!


Mango Slaw
Adapted (barely) from SmittenKitchen

Ingredients:
1 mango, peeled, pitted, and thinly sliced
1 medium head of Napa cabbage, halved and thinly sliced
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
3 limes, juiced
1/4 cup rice vinegar
2 TBL olive oil
1/4 tsp chili paste
Salt
1/4 cup thinly sliced mint
1/3 cup toasted cashews, coarsely chopped

1. Toss mango, cabbage, red pepper, and red onion in a large bowl. Whisk lime juice, rice vinegar, olive oil, chili paste, and salt to taste in a separate bowl and pour over slaw.
2. Cover with plastic wrap and chill in refrigerator for one hour.
3. Before serving, mix in mint and cashews.

Saturday, May 28, 2011

Strawberry Week, part 3

It would be pretty impossible for me to come home with three quarts of strawberries and not make some kind of ice cream. Rather than the relatively straightforward strawberry ice cream I made last year, I decided to try something I had seen a few weeks ago on The Kitchn--strawberry cheesecake ice cream. This recipe is a take on a recipe from the fabulous David Lebovitz and is wonderful in it simplicity and its tangy cheesecake flavor. You could add in any fruit--raspberries, blueberries, cherries, even cranberries would be delicious.





Strawberry Cheesecake Ice Cream
Inspired by The Kitchn and adapted from David Lebovitz

Ingredients:
8 ounces softened cream cheese
1 cup light sour cream
1 lemon, zested
1/2 cup half-and-half
2/3 cup sugar
Pinch of salt
1 cup small diced strawberries

1. Cut cream cheese into small pieces. Add cream cheese, lemon zest, sour cream, sugar, half-and-half, and salt into a blender or food processor. Puree until smooth.
2. Freeze it in your ice cream maker according to instructions. About five minutes before the ice cream is complete, add in diced strawberries. 
3. Transfer to an air tight container and place in your freezer until ready to serve. 

Monday, May 23, 2011

Strawberry Week, part 2

It was easy to come up with ideas for strawberry sweet treats, but as I much as I would have liked to eat nothing but strawberry crisp, strawberry shortcake, strawberry ice cream, or even strawberry scones, I did not think that would be too good for my waist line (it has a hard enough battle given my current lack of exercise routine). So I came up with an idea for a simple spinach salad topped with strawberries, goat cheese, pecans and balsamic vinaigrette. It may sound odd to top a salad with strawberries (Jason, for one, was skeptical when I told him what we are having for dinner with our chicken kebabs tonight), but it is quite tasty (by the end of the meal he was converted). A no-recipe recipe and a healthy way to eat your summer fruit!

Monday, May 9, 2011

Menu Monday

Another week, another week's worth of dinners to plan. Here is what we've got going on this week:

Monday: Chicken patty pockets


Tuesday: Asparagus and feta frittata
Wednesday: Leftover chicken patty pockets
Thursday: Linguine with shrimp,pesto and cherry tomatoes

What do you have planned for this week?

Saturday, May 7, 2011

Spring Risotto

It's hard to believe that only a year ago I was totally intimidated by the idea of risotto. Today I feel like I can safely say I've got it down pat. I barely need a recipe anymore! I just decide what kind of flavors/ingredients I want to use and I go for it.

Normally risotto is the kind of dish I reserve for the weekend since it is not necessarily quick and easy but I decided to bend my own rules a little bit given that I worked from home for a few hours on Wednesday (Jason and I left work a little early to attend a pre-construction meeting at the home site....assuming all goes as planned, we're about 90 days out from closing!). This time around I went for something springy--lots of green, lots of crunch and very fresh. Overall the risotto came together faster than I remembered and was creamy and delicious. Fennel, leek, asparagus, zucchini, chives and peas....very spring indeed.





Spring Risotto
Inspired by previous risotto recipes from Ina Garten and Smitten Kitchen

Ingredients:
1 TBL olive oil
1 zucchini, chopped
2-3 stalks of asparagus, chopped
4 cups of low sodium chicken broth
1 cup of water
2 TBL olive oil
TBL butter
1 leek, white and light green parts chopped
1 fennel bulb, core removed and chopped
1 1/2 cups arborio rice
1 cup white wine
1 cup frozen peas
1/3 cup grated Parmesan cheese
juice of one lemon
1/3 cup chopped chives
salt and pepper

1. In a large saucepan, heat 1 TBL of olive oil. Add zucchini and cook for 3-5 minutes until it starts to soften. Add asparagus and cook for another 2 minutes. Remove to a plate.
2. Add chicken stock and water to same saucepan and bring to a low simmer.
3. Meanwhile, heat 2 TBL of olive oil and butter in a large pan or dutch oven. Add chopped fennel and leeks. Season with salt and pepper. Cook until soft, about 5-7 minutes. Add arborio rice. Stir constantly until rice is coated with the fat and vegetables--about 2 minutes.
4. Add wine. Cook, stirring constantly, until rice has absorbed almost all of the liquid.
5. Add chicken stock, two ladles at a time, stirring rice almost constantly until almost all of the liquid has been absorbed. Repeat until rice is thick and creamy (it should take most of the stock)-- about 15-20 minutes total.
6. When rice is almost done, add frozen peas. When rice is done and peas are warmed through, add zucchini and asparagus and stir.
7.  Remove risotto from heat. Add in Parmesan cheese, chives, and lemon juice. Check for seasonings and serve.

Thursday, May 5, 2011

Roasted Salmon

It's Cinco de Mayo which means I am blogging about....salmon? Well, yes. Yes I am.

Monday I made roasted salmon with dill yogurt sauce which is one of our favorite spring/summer meals. In fact, I'm surprised I haven't blogged about it before. It is one of those great recipes that is easy enough for a weeknight by polished enough for entertaining. Pair it with roasted fresh (and local!) asparagus, and it is a great way to start (or finish) the week....happy (almost) Friday!

 
Roasted Salmon with Dill Yogurt Sauce
Adapted from Everyday Food

Ingredients:
2 6-ounce fillets of salmon
1 cup of plain yogurt
3 TBL chopped fresh dill 
1 1/2 TBL chopped fresh chives
1 teaspoon lemon zest
Salt and Pepper

1. In a small bowl combine yogurt, dill, chives, and lemon zest. Add salt and pepper to taste. Set aside.
2. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place salmon fillets (skin side down) on top of it.
3. Generously top with yogurt sauce and bake for 15 minutes or until salmon is cooked through.Serve.

Monday, May 2, 2011

Menu Monday

Menu Monday is back! Here is what I've got planned for this week:

Monday: Salmon with a dill yogurt sauce and roasted asparagus
Tuesday: Thai beef salad (and oldie but goodie)


Wednesday: Spring veggie risotto
Thursday: leftover risotto
Friday: dinner out?

Hope you have a good week!

Sunday, May 1, 2011

Key Lime Pie Redux

Another year, another key lime pie for my father-in-law's birthday! It's been such a hit I think it will be an annual event :)


Same recipe with a couple of tweaks-- 1) less sugar in the crust (2 TBL...down from 1/4 cup) and 2) served with whipped cream on the side instead of topped. (I actually broke out the food processor this year so the crust looks as it should!) Next time I make it I might use my fluted tart pan instead.

A good spring/summer treat if you are looking for a quick and easy crowdpleaser!

Wednesday, April 13, 2011

Peanut Sesame Noodles

Over the last year or so I've come across a number of recipes for sesame noodles. These recipes have long enticed me with their fresh vegetables, ease of preparation and their slightly spicy, slightly sweet but always peanut-y (thanks to a good dose of peanut butter) dressing. Have I mentioned how much I like peanut butter before? No? Well, I do. As Mr. Gump would say, I like it a lot.

(No, seriously. I really like peanut butter. So much that I rarely keep a jar of the stuff in the house because I will inevitably eat it (by the spoonful) in a matter of a couple of days. So much that Spring is my favorite time of year-- primarily because it means that Reese's Peanut Butter Eggs are back on sale at the grocery store. Do I need to say more? I thought not.)

So finally this week I decided to just give one of the many recipes out there a try. I decided to go with Smitten Kitchen's recipe because....well, honestly, there wasn't much of a rationale. I happened to be pursuing her site this weekend and came upon it for the umpteenth time and decided to go for it.

The recipe and subsequent dish met all my expectations-- lots of fresh veggies, easy to make, and definitely peanut-y. I liked it, but I didn't love it. In some ways, it was almost TOO peanut-y. I liked the first few bites a lot....but then it just got old. It was too one note. Perhaps it would make a better side dish than an entree. Or maybe adding some protein (some chicken, for example) might help balance the flavors a little bit.Or maybe dialing down the peanut butter would help it out a bit.

Did I just say that?



Peanut Sesame Noodles
Adapted slightly from Smitten Kitchen

Ingredients:
1/2 cup smooth peanut butter (or less....)
1/4 cup low sodium soy sauce
1/3 cup warm water
1 TBL fresh ground ginger (you could also substitute fresh chopped ginger here)
2 TBL rice vinegar
1 1/2 TBL sesame oil
1 TBL honey
1 teaspoon garlic chili paste
3/4 lb dried soba noodles (linguine or spaghetti will work if you can't find soba)
4 scallions, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/2 seedless cucumber, thinly sliced
3 TBL sesame seeds, toasted

1. Make the dressing by whisking first eight ingredients (through chili paste) in a bowl. You can also throw it all in a blender if you want. Set aside.
2. Cook noodles according to package directions. Drain in a colander and rinse well under cold water (it prevents the pasta from sticking together).
3. Add pasta, scallions, bell peppers, cucumber to dressing. Toss to combine. Top with toasted sesame seeds and serve immediately.

Monday, April 11, 2011

Menu Monday

Here's what is on tap for this week:

Monday: Peanut sesame noodles (from Smitten Kitchen)
Tuesday: Unclear (depends on whether my trip to Pittsburgh--which looked like it was going to be postponed as a result of the government shutdown-- is back on or not)
Wednesday: Spinach and mushroom quesadillas
Thursday: Deconstructed pear, cherry, and goat cheese salad

Here's hoping this week is a little less nuts than the last one!

Sunday, April 10, 2011

Sunday Dinner: Mussels Edition

I didn't eat a lot of shellfish growing up. Shrimp and the occasional lobster tail (I don't eat crab), but never clams or mussels. The couple of times I was exposed to these types of bivalves I found them chewy and not terribly appetizing so I decided that I did not like them. Then a few years ago I had moules frites (that's steamed mussels and french fries to the uninitiated) with friends and found myself liking them. But it wasn't until I tried the steamed mussels at The Liberty Tavern (which, you may recall, is one of my favorite Arlington restaurants) that I understood just how good mussels could be. Steamed in a broth made of smoked tomatoes, fennel pollen, and basil, these mussels are tender and smoky with a little heat that is impossible not to like. We pretty much have to order them whenever we go there.

Despite this growing affection for steamed mussels, I had never attempted to make them at home...until today. With the weather starting to get warmer, it just seemed like the right time to do it. I decided to start with a classic version--mussels cooked in a white wine broth, and who better to turn for a tried and true recipe than my BFF, the Barefoot Countessa.

Ina's recipe proved just how easy it is to make delicious steamed mussels at home. The result was an delicious and surprisingly elegant Sunday Dinner. The perfect way to mark the end of a hectic week.






Mussels with White Wine
Adapted slightly from Ina Garten

Ingredients:
2-3 lbs mussels
1/3 cup flour
2 TBL unsalted butter
2 TBL olive oil
5 shallots, chopped
5 cloves of garlic, minced
1/2 cup chopped canned plum tomatoes
1 TBL fresh thyme leaves
1/3 cup chopped fresh parsley
1 cup white wine
pinch of saffron
pinch of red pepper flakes (I'd probably add more next time-- you can too, if you like heat)
2 teaspoons salt
1 teaspoon ground pepper
Lots of crusty bread for serving

1. To clean the mussels, mix flour and 2 quarts of water together in a large bowl. Add mussels and soak for 30 minutes. Drain the mussels and remove the "beard' from each with your fingers. If they are dirty, scrub the mussels under running water. Be sure to discard any mussels whose shells aren't tightly shut.
2. While the mussels are soaking, chop the shallots, garlic, herbs, and tomatoes.
3. In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 3-5 minutes until soft. Add garlic and cook for 2-3 more minutes. Add the tomatoes, saffron, parsley, red pepper, thyme, wine, salt and pepper. Bring to a boil.
4. Add the mussels and stir well. Cover and cook over medium heat for 8-10 minutes until all the mussels are open. During the cooking process, give the pot (with the lid on) a shake every so often to make sure the mussels on the bottom of the pot don't burn. When done, pour the mussels and broth into a large bowl and serve with lots of crusty bread (to sop up the sauce). Be sure to discard any mussels that do not open.

Monday, April 4, 2011

Menu Monday

Here is what we've got going on this week:

Monday: leftover chicken tikka masala
Tuesday: Lemon and goat cheese pasta and mixed green salad


Wednesday: leftover pasta
Thursday: Book club (rescheduled from last week)-- I'll be bringing my toasted coconut shortbread cookies


Friday: TBD (Jason's planning to cook)

Hope you have a good week!

Sunday, April 3, 2011

Sunday Dinner: Chicken Tikka Masala Edition

It's been awhile since I flexed my Sunday Dinner muscles and made something new and interesting to close out the weekend. So today I decided to get back into the game with a recipe for chicken tikka masala. The recipe comes from Tasty Kitchen-- a website run by Pioneer Woman that is equal parts blog and cooking community. Basically anyone can join and upload recipes and pictures that others can view, download, cook and rate. This marks my first non-Pioneer Woman recipe from Tasty Kitchen and I have to say I was pretty pleased. The recipe was pretty simple and definitely delicious. The only thing I'd change is the amount of spice-- we thought it could have benefited from a little more heat. Otherwise we'll definitely be eating this again soon.




Chicken Tikka Masala
Adapted slightly from Tasty Kitchen

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup plain yogurt
5 TBL vegetable oil, divided
5 cloves garlic, minced
1 TBL plus 2 teaspoon fresh ginger (either fresh ground or grated)
1 large yellow onion, chopped
1/2-1 whole jalapeno, diced
2 TBL tomato paste
1 TBL garam masala
28 oz can of crushed tomatoes
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup heavy cream
1/2 cup fresh cilantro, chopped
Rice (for serving)
Naan (for serving)--optional

1. Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of chicken with spice mixture. Cover and refrigerate for 30-60 minutes.
2. In another bowl mix yogurt, 2 cloves of minced garlic, 1 TBL ground/grated ginger, and 2 TBL vegetable oil. Set aside.
3. In a large/deep skillet or dutch oven, heat remaining vegetable oil. Add onion and cook, stirring often, until it starts to brown. Add remaining garlic, ginger, jalapeno, tomato paste, and garam masala. Cook, stirring constantly, for about 3 minutes. Add crushed tomatoes, salt and sugar. Bring to a boil. Reduce heat and simmer, loosely covered, for 15 minutes.
4. Meanwhile, preheat broiler. Place chicken on a broiler pan (or aluminum foil covered baking sheet). Brush both sides of chicken in yogurt mixture (discard leftover mixture). Broil chicken for about 13 minutes or until done, flipping halfway through. Let stand for 5 minutes and then cut into bite size pieces.
5. Add cream to sauce, stir, and return to simmer. Remove from heat and cover to keep warm. Add cilantro and chicken pieces and stir. Check for seasonings. Serve over rice with naan or other flatbread.

Tuesday, March 29, 2011

Salmon with Sauteed Spinach

Of all the meals I made last week, Wednesday's salmon with brown sugar and mustard glaze was my favorite. The recipe, from this month's Everyday Food, was beyond easy-- broiled salmon that is brushed with a simple glaze of shallots, whole grain mustard, red wine vinegar, and brown sugar. Originally I was going to serve this with a spinach salad but I realized when I got home from work on Wednesday that I was missing a key ingredient. So instead I decided to saute the spinach with garlic and a little olive oil instead. Yum. A healthy and delicious meal any day of the week.






Salmon with Brown Sugar Mustard Glaze
Adapted slightly from Everyday Food

Ingredients:
2 (6 oz) fillets of salmon
1 TBL olive oil
2 TBL finely minced shallot
2 TBL red wine vinegar
2 TBL whole grain mustard
2 TBL packed brown sugar
Sauteed spinach, optional (see recipe below)

1. Heat broiler. In a small saucepan, heat oil over medium heat. Add shallot and cook until slightly softened, about 2-3 minutes. Add vinegar and cook until slightly evaporated. Add mustard and brown sugar; stir until sugar dissolved and glaze is warm. Remove from heat. Season with salt and pepper.
2. Place salmon fillets on foil-lined baking sheet and season with salt and pepper. Broil for about 6 minutes or until opaque throughout. As soon as the salmon comes out, brush with as much glaze as you'd like. Serve on top of sauteed spinach if using.

Sauteed Spinach with Garlic

Ingredients:
2 TBL olive oil
3 cups baby spinach
2 cloves garlic, minced
Salt and pepper

Heat oil in a large skillet over medium heat. Add spinach and stir often. Just as the spinach starts to wilt, add minced garlic and toss. Continue to stir until spinach is wilted. Serve.

Monday, March 28, 2011

Menu Monday

My posting was seriously lacking last week, I know....epic fail. I'm going to try to do better this week if for no other reason than I have a bunch of post-ready pictures of the yummy recipes I made last week!

This week I'm planning some old standbys with a new recipe or two thrown in for good measure:

Monday: Leftover pot roast with horseradish mashed potatoes from Sunday's dinner (a winter dish in honor of the dusting of snow we had Sunday morning)
 
Tuesday: Tomato avocado salad with cumin-lime dressing


Wednesday: A new recipe for spinach manicotti

Thursday: TBD (I hope to be attending this month's book club assuming I don't get sucked into a work event)

Sunday, March 27, 2011

Makin' Biscuits

Normally Jason is in charge of breakfast but this weekend I decided to try my hand at making biscuits. Earlier in the week I had come across a recipe for angel biscuits--supposedly a foolproof way to make light and fluffy biscuits with the inclusion of baking soda, baking powder, and yeast. The best part is that the dough is supposed to rest for at least two hours and even overnight which makes it the perfect make-ahead recipe. I whipped the dough together in about 15 minutes Saturday afternoon before Jason and I headed into DC to see the Cold War Kids concert and then spent another 15 or so minutes this morning rolling the biscuits out and getting them into the oven. The result was a light biscuit with a hint of lemon-- perfect with my favorite raspberry jam. All in all a good introduction to biscuit making.







Lemon Angel Biscuits
Adapted from The Kitchn

Ingredients:
1 1/8 teaspoons active dry yeast
1 cup low-fat milk
1/2 lemon, zested and juiced
2 1/2 cups flour
2 TBL granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt  
1/4 cup (1/2 stick) unsalted butter, well-chilled

1. Stir yeast into 1/4 cup tepid water in a small bowl. Stir to dissolve. In a large measuring cup, measure out milk and add lemon juice. Set aside.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add lemon zest. Cut the butter into small pieces and add to the flour. Use a pastry cutter or your fingers to work the butter into the dough until it resembles large crumbs.
3. Add yeast mixture and milk with lemon. Quickly stir to combine--until just moist.
4. Cover and refrigerate dough for at least 2 hours and up to 24 hours.
5. Heat oven to 450. Turn the refrigerated dough onto a heavily floured surface. Knead lightly just a few times, or until the dough becomes smooth enough to pat out easily. Roll the dough to a 3/4-inch thickness and cut into rounds with a glass or a biscuit cutter.
6. Place on an ungreased baking sheet and bake for 12 minutes or until golden.

Monday, March 21, 2011

Menu Monday

Here's what we've got going on this week:

Monday: NY Strip Steak with cheese grits and roasted tomatoes and shallots
Tuesday: Brown-sugar glazed salmon with a spinach salad
Wednesday: Spinach and zucchini frittata
Thursday: TBD-- going to Baltimore for work that day so it will depend on what time I get home
Friday: dinner out somewhere

What's on your menu this week?