Winter 2018 Session 3 Recipes
Cheesy Mexi Casserole-Week 1
1 pound chicken breast, chopped into bite sized pieces
1 cup quinoa, rinsed
2 cups black beans, canned, drained and rinsed
2 medium yellow squash or zucchini, chopped
1 c chopped peppers
1 c onions
8 ounces mushrooms, quartered
¾ cup salsa verde
1 tablespoon chili powder
1.5 teaspoons cumin
¼ teaspoon salt
¼ teaspoon black pepper
1.5 cups low-sodium chicken broth
1 cup jack cheese, grated
Preheat oven to 375 degrees.
Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, salsa, spices, salt, and pepper.
Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with peppers and onions.
Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes.
Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes.
Strawberry Upside down cake-Week 2
3/4 cup (6 oz, weight) butter, softened and divided
1/2 cup brown sugar
10 ounces strawberries, sliced
2 cups all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup whole milk
Preheat oven to 350-degrees F.
Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place bake in oven for 1 minute. Remove from oven and whisk to blend. Arrange sliced strawberries evenly over top. Set aside.
In a bowl, whisk together flour and baking powder. Set aside.
In a mixing bowl beat together remaining 1/2 cup softened butter and granulated sugar until slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract and cinnamon.
Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed.
Spoon batter over strawberries in baking pan and carefully spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake.
Add a chocolate drizzle or/and whip cream
Valentine Meatloaf w/homemade ketchup topping-week 3
1 can Black Beans (150z)
1 Onion (diced)
3 cloves Garlic (minced)
1 Carrot (minced)
2 ribs Celery (minced)
1 cup Mushroom (diced)
1 cup Cooked Brown Rice
3 Tbs Whole Wheat Flour
1 Tbs Italian Seasoning
2 Tbs Ketchup
2 Tbs Low Sodium Soy Sauce
Preheat oven to 350 degrees.
Lightly grease a meatloaf/bread pan and set aside. Chop and mince all veggies fine and add to a large bowl. Add chopped mushrooms and rice. Drain and rinse the Black Beans and mash with a potato masher. Add beans and remaining ingredients to bowl and mix well by hand. Scrape into pan and pat down firmly with spatula. Bake for 1 hour until browned on outside and allow to cool and firm for 15-20. Minutes
Lightly coat the top with ketchup before finishing the last 10 minutes of baking.
12 oz Tomato Paste
1 1/4 cup Water
1/2 cup Vinegar
1/2 cup Brown Sugar
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp Worcestershire Sauce
1 tsp Salt
1/4 tsp Allspice
1/8 tsp Ground Clove
1/8 tsp Cayenne Pepper
Whisk all together and place in frig for at least 3 hours.
Chinese Cookies-week 4
1 1/2 c shortening
1 1/2 c sugar
1 large egg
1 tsp vanilla extract
3 1/2 c cake flour
1 1/4 tsp baking soda
3/4 tsp salt
1/2 c ground almonds (can omit)
Combine the cake flour, baking soda and salt and set aside.
In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Stir flour mixture into butter/sugar mixture. Dough will be stiff and kind of dry so you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts (if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least 30 mins.
Preheat oven to 350*. Grease cookie sheets. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.
Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of ganache onto the center of each cookie.
Chocolate Ganache Filling
1-1/2 Cups Semisweet chocolate coarsely chopped
1 Cup Heavy Cream
2 Tablespoons Unsalted Butter Room temperature
Yield: 1-3/4 cups (16 ounces)
Place coarsely chopped chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat bring the heavy cream to a boil. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated. Can microwave if in a hurry but do in 20 secs increments and stir to make sure the chocolate has melted.
Chicken Veggie Empanadas-week 5
3 cups flour
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
1/2 cup cold water
1 teaspoon vinegar
For the Chicken Filling
2 tablespoons olive oil
1 medium onion (finely chopped)
1 medium green pepper (finely chopped)
3 cloves garlic (minced & crushed)
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/4 teaspoon dried leaf oregano
2 pounds boneless, skinless chicken thighs
3 medium carrots (cut into 2″ rounds)
1 8-ounce can tomato sauce
1/4 cup orange juice
1/4 cup dry white wine
1/2 cup green salad olives
Sift the flour, salt and pepper into a large bowl. Cut the butter into small pieces, add it to the flour mixture and combine with your hands. In a separate bowl, whisk together 1 whole egg and 1 egg white, water, vinegar and orange zest. Make a well in the flour mixture, add the water mixture and mix the wet and dry ingredients with a fork until it forms a soft dough. Turn the dough onto a lightly floured surface and knead it just until all flour is incorporated. Divide the dough in half and roll out to about 1/8″ thickness. Cut dough into four-inch rounds using a large biscuit cutter or a drinking glass with a large mouth. Repeat with other half of the dough.
In a large casserole or pot over medium heat, warm the oil until fragrant.
Add the onion and green pepper and cook for about 3 minutes. Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender.
Add the remaining ingredients, cover and cook slowly until chicken is thoroughly cooked and carrots are tender. With a slotted spoon, remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the liquid remaining in the pot until it is reduced to about one cup.Once cool, place the chicken mixture into the bowl of a food processor fitted with a metal blade. Pulse until the mixture is coarsely chopped. Add the reduced liquid and chill for a few hours or overnight
Irish Apple Cake-Week 6
3 cups sifted all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
3 egg yolks
1 cup butter, softened
1 lemon, zest grated
1 3/4 cups applesauce (see recipe below)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan.
Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
Mix applesauce, cinnamon, and cloves together in a small bowl.
Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes.
4 apples – peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.