Thursday, June 4, 2015
Chewy Molasses Spice Cookies
Molasses cookies are by far my favorite cookie. Every once in a while I just crave a tasty cookie with a glass of cold milk, and these always fill the void. They are a quick to make as well...no intensive prep or long cook time.
2C. All-Purpose Flour
1 1/2t Baking Soda
1t Ground Nutmeg
1 1/2C Sugar
3/4C Unsalted Butter, Softened
Preheat oven to 350
Whisk together flour, baking soda, cinnamon, nutmeg and salt
Set aside 1/2 cup of the sugar.
Beat together remaining sugar and butter. When creamy and combined, add egg and molasses until combined. Gradually mix in dry ingredients until all is incorporated.
Roll dough into 1 tablespoon size balls, roll in reserved sugar. Arrange on sheet pan about 3-inches apart. Cook 10-15 miniutes.
Let cool 1 minute before transferring to cooling rack.
Wednesday, June 3, 2015
Arroz Con Pollo
This is one of my favorite dishes, and frankly this is the best rice I've made for this dish yet. I've had so many variations on Arroz con Pollo, but this is my favorite so far. It has such a wonderful blend of spice, flavor and texture.
Liquid Measuring Cup
Dry Measuring Cup
Wooden Spoon (or spatula)
2lbs. Bone in, Skin on Chicken Thighs
Salt and pepper
3T Olive Oil
1 Yellow Onion, finely chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
3 Garlic cloves, chopped
2 Roma (or similar) tomatoes, seeded and chopped
1/2t Cayenne Pepper
2 Bay Leaves
2T Tomato Paste
1C Basmati Rice
1 1/2t. Sazon Seasoning* (you can use pre-packaged but it's SO easy to make your own)
1/2t Saffron Threads
3C. Low-sodium chicken broth
Hot Sauce of choice, to taste
2T Cilantro, chopped
2T Parsley, chopped
1T Ground Coriander
1T Ground Cumin
1T Garlic Powder
Season chicken. Heat oil over medium-high heat. Sear thighs, turn once 8-10 minutes per side. Transfer to a plate, set aside.
Drain half the oil, return to heat. Add onion, peppers, garlic, tomatoes, cayenne and bay leaves. Cook, stirring until onion begins to brown. Stir in tomato paste. Cook, stirring until it begins to caramelize.
Add rice, sazon and saffron. Cook, stirring 2-3 minutes. Pour in stock, season with salt, pepper and hot sauce. Bring to a boil, reduce heat to maintain a simmer.
Place chicken back in pan, skin side up. Cook partly covered 25-30 minutes. If skin has lost crispness after being in the pan, place it under the broiler for a couple minutes.
Remove bay leaves, sprinkle with cilantro and parsley over rice. Gently stir, can be served directly out of pan.
Serve with fresh tortillas, or just dig in with a fork!
Tuesday, June 2, 2015
Whole Wheat Angel Hair Pasta with Spring Onions and Pesto Turkey Meatballs
Most of the components in this meal were actually meant for another dish, another day. I had big plans to make turkey burgers for dinner the other night, until my roommate and I found ourselves knee deep (literally) in our garage. I'll save you the gory details, but by the time we made a dump run, a recycle run, and a goodwill trip I had ZERO desire to put a whole lot of effort into dinner. Needless to say, it ended up as a burrito night. I was not willing to let another night go by with a mundane meal though, so I started thinking about dinner and what was in the fridge. Now, here I must digress (shocker) about two of the reasons for thinking on what's in the fridge already. The obvious being waste, I don't wish to waste anything, and it's easier then you might think to create something new and exciting out of the odds and ends to be found in your fridge. "Clean Out Meals" are a regular occurrence in my house. Now, here's the reason that might not be as obvious to some of you...unless you have ever lived in a small beach town heading into the summer. The grocery store is a NIGHTMARE! I avoid going into the grocery store after work at all cost right around now, and it only gets worse from here until Labor Day. The parking lot's a disaster, people walk around like they were born with blinders and earplugs, and usually the grocery store is missing half of it's stock. So, we go to Costco once a month (there is a safe day of the week to go, and I'm taking that secret to my grave) and limit the grocery store to 2-3 times a month. Here's the one major problem with that plan, I CONSTANTLY change my mind on what to cook and am incapable of planning more than two meals in advance. If you had over 50 cookbooks and a subscription to two great food magazines would you stick with a meal plan? Be honest.
I think I've bent your eyes enough, I'll get to the nitty gritty of this blog...the food.
Lrg. Saute Pan
4oz WW Angel Hair Pasta
4-6 Spring Onions, Sliced (amount depends on size)
1 Clove Garlic, minced
2T Olive Oil
3 Sun dried Tomatoes, diced
Pesto Turkey Meatballs (recipe follows)
Fresh Parsley, chopped (for garnish)
Meyer Lemon Olive Oil (to finish) - If you don't have meyer lemon oil, zest some fresh lemon on top.
Bring a large pot of salted water to a boil, and add pasta. Cook until just cooked.
While you are waiting for the water to boil cook your meatballs in batches, don't crowd them. Also prep your vegetables for your pasta.
While the pasta is cooking, heat a medium pan over medium heat with oil. When oil is hot add garlic and a pinch of salt, stir until aromatic then add spring onions and sun dried tomatoes. As those are just starting to soften your pasta should be finished. Transfer the noodles directly (with tongs) into the pan with your onion mix, don't worry about draining it first, the pasta water will help create your "sauce". Toss everything together, just give the pan a few flicks with your wrist and it will all mix together nicely. Separate between two bowls and top with the meatballs, a sprinkling of parsley and a dash of lemon oil.
PESTO TURKEY MEATBALLS
1lb Ground Turkey
1/4C Fresh Breadcrumbs
Stir everything together. If it's looking "wet" add more breadcrumbs. Use a 1oz (or if you prefer larger meatballs, use a larger scoop) scoop (a spoon is also fine) and form your meatballs. I like to toss mine on some wax paper in the freezer for just a couple minutes so they keep their shape, don't let them freeze though. In a large saute pan heat 2 Tablespoons unsalted butter and 2 Tablespoons olive oil on medium heat. Toss your meatballs in, in two batches. You don't want to crowd them or you won't be able to get a nice crust on them. Give the pan a few shakes here and there so you get them moving around for even cooking. When they are cooked through, remove them with a slotted spoon or a spider. Set them aside until you are ready to add them to the pasta.
Sit down and enjoy