Recipes

[Zhills]

@butterfly123 No problem.  It won't update when you are on the thread!  Your recipe sounds delicious!  Keep posting!

Next ingredient:  Apples

[GenXmuse]

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@butterfly123 wrote:

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

PREP TIME15 minutes

COOK TIME1 hour 15 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 45 minutes

ingredients

• 12 small to medium turnips, peeled
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives

instructions

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

notes

MAKE AHEAD:  The turnips can be boiled and crushed up to a day in advance.  Leave on the towel and refrigerate.

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Oh wow! That sounds amazing. I've never made turnips this way before but gosh, those look yummy!

Next Ingredient: APPLES

[PA Mom-mom]

I'm loving these recipes so far! Here's my recipe for 

Easy Apple Crisp

I found this on allrecipes.com and changed it a bit. It’s very easy and is good warm or cold. You can add more topping ingredients if you desire.

Ingredients:
5 Cups of thinly sliced apples- Rome or Empire
¾ Cup packed brown sugar
½ Cup of white sugar
¼ Teaspoon baking powder
½ Cup all-purpose flour plus 1Tblsp. Flour
¼ Teaspoon baking soda
½ Teaspoon ground cinnamon
½ Cup butter melted
¼ Cup water
¼ Teaspoon Salt
1 Cup quick-cooking oats

Directions:
1.Preheat the oven to 350 degrees 2.Place the sliced apples in a 9 x 13 inch baking pan. 3.Mix the white sugar, 1 tablespoon flour and ground cinnamon together and sprinkle over apples. 4.Pour water over all 5.Combine the oats, ½ cup of flour, brown sugar, baking powder, baking soda, salt and melted butter together. 6.Crumble evenly over the apple mixture. 7.Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes to crisp the crust.

Next ingrient: Walnuts

[GenXmuse]

Cauliflower Broccoli Rice Salad

Cauliflower Broccoli Rice Salad - Riced Broccoli and Riced Cauliflower unite with toasted walnuts and a simple oil and vinegar dressing. A great low carb side dish.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 15 minutes

Cook Time 3 minutes

Total Time 18 minutes

Servings 4

Calories 188kcal

Ingredients

• 8 oz cauliflower florets
• 8 oz broccoli florets
• 1/2 cup walnut pieces, toasted (2 oz)
• 2 tbsp minced onion
• 1/4 cup chopped parsley
• 1/3 cup avocado oil (or olive oil)
• 1/4 cup Champagne vinegar (or rice vinegar)
• 1/2 tsp black pepper (start with less)
• 1/4 tsp salt (or more to taste)

Instructions

• Preheat the oven to 350 degrees F. Spread the walnut pieces on a cookie sheet and bake 10-15 minutes until fragrant and toasted. Remove the walnuts to a tea towel to cool. When cool, rub together gently but vigorously in the towel to remove the bitter skins.   
• Meanwhile, mince the onions. Chop the parsley. Pour the oil and vinegar together in a small bowl and add the onions to mellow.
• Place the cauliflower florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a serving bowl.
• Microwave instructions: Place the broccoli florets in a food processor and pulse until they resemble rice grains. Scrape with a silicone spatula into a microwaveable serving bowl with the riced cauliflower.  Stir to thoroughly blend the riced broccoli and cauliflower. Cover the bowl with cling film and microwave for 3 - 3 1/3 minutes. Remove cling film and stir.
• Pan instructions: Place a medium pan over medium heat. When hot, add enough oil to swirl and coat the bottom of the pan. Add the broccoli mixture and stir. Let cook for 30 seconds and stir again. Let cook for another 30 - 60 seconds. Remove from heat and let cool. 
• Add the chopped parsley and walnuts to the riced broccoli and mix. Add the oil and vinegar, stir to thoroughly coat the ingredients and taste. Adjust to your liking. Salt and pepper to taste. Serve immediately. Serves 4

Notes

Nutrition Facts

Cauliflower Broccoli Rice Salad

Amount Per Serving

Calories 188Calories from Fat 162

% Daily Value*

Fat 18g28%

Carbohydrates 6g2%

Fiber 3g13%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

Next Ingredient: Lemons

[Zhills]

One Pot Greek Chicken & Lemon Rice

Ingredients

Chicken and Marinade

• 5 chicken thighs, skin on, bone in
• 1 - 2 lemons, zest + 4 tbsp lemon juice (Note 7)
• 1 Tbsp dried oregano
• 4 garlic cloves, minced
• 1 tsp salt
  
  

Rice

• 1½ tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup long grain rice (Note
• 1½ cups chicken broth / stock
• ¾ cup water
• 1 tbsp dried oregano
• 1 tsp salt
• Black pepper
  
  

Garnish

• Finely chopped parsley or oregano (optional)
• Fresh lemon zest (highly recommended)

Instructions

1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
   
   

To Cook

1. Preheat oven to 350F.
2. Remove chicken from marinade, but reserve the Marinade.
3. Heat ½ tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.

Notes

1. I use bone in, skin on chicken thighs because there's more flavour. But you can use skinless, boneless chicken thigh fillets if you prefer. If you do that, place the chicken in the pan 20 minutes into the baking time because the chicken won't need as long.
   
   2. I garnished this with slices of lemon which I seared in the pan after cooking the chicken.
   
   5. How to make this entirely on stove top (readers' request). Though the result isn't quite the same as baking because you sacrifice either the chicken juices mixing in with the rice OR the crispy skin, it can be made entirely on the stove. There are two options:
   
   a) Cook the chicken completely on the stove, set aside and cook the rice on the stove (reduce the liquid by ½ cup). To cook the rice, just follow the recipe directions up to the point just before putting it in the oven. Instead of doing that, put the lid on and cook on medium low until the liquid is absorbed (about 12 - 15 minutes). When the rice is almost ready, pop the chicken back in on top of the rice and put the lid on to warm up, and finish cooking the rice. This will yield a chicken with crispier skin than the second method.
   
   b) The 2nd method is to sear the chicken but not cook it through, then pop it on to of the rice to finish cooking while the rice cooks. This method is easier and you will get the benefit of the chicken juices mixing in with the rice while it cooks but you will lose the crispiness of the skin.
   
   7. You need enough lemon to get 4 tbsp of lemon juice which will be 1 large or 2 small lemons. Use all the zest from the lemon(s) that you use.

Next ingredient:  Cinnamon

[walker]

Bite-Size Apple Pies

1/2 cup sugar

2 teaspoons ground CINNAMON

1 pkg. refrigerated pie pastry

3 tablespoons butter, melted, divided

2 medium tart apples, each cut into 8 wedges

Combine sugar and CINNAMON; set aside 1 tablespoon.

On a lightly floured surface, unroll pastry.  Brush with 2T butter; sprinkle with remaining sugar mixture.

Cut each sheet into eight 1" strips, about 8" long.  Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet.  Brush tops with remaining butter; sprinkle with reserved sugar mixture.  Bake at 425 for 13-15 minutes or until pastry is golden brown.  Serve warm with ice cream, if desired.

NEXT INGREDIENT ...... PARMESAN CHEESE

[GenXmuse]

Panzanella Salad

Panzanella

July 23, 2014 280

PREP TIME: 10 Minutes DIFFICULTY: Easy COOK TIME: 20 Minutes SERVINGS: 8 Servings

INGREDIENTS

• 1 loaf Very Crusty Italian Bread
• 1 whole English Cucumber, Halved, Seeded And Sliced
• 6 whole Assorted Tomatoes, Cut Into Wedges
• 1/2 whole Red Onion Very Thinly Sliced
• 1/4 cup Olive Oil Plus More For Drizzling On The Bread
• 1 Tablespoon Red Wine Vinegar
• Salt And Pepper
• 25 whole Basil Leaves, Chiffonade (more To Taste)
• Parmesan Shavings
• Olive Oil, For Drizzling

INSTRUCTIONS

Preheat the oven to 275 F. Cut the bread into 1-inch cubes, arrange on a baking sheet, and drizzle lightly with olive oil. Place the pan in the oven for 20-25 minutes to slightly crisp (“stale”) the bread without toasting it. Remove it from the oven and allow to cool.

In a large bowl, combine bread, cucumber, tomatoes, and onion. In a small jar, shake together the olive oil, vinegar, salt and pepper. Pour over the salad ingredients, tossing gently. Add basil and Parmesan shavings and toss again. Cover and allow to sit at room temperature for an hour or two before serving.

Sprinkle with more salt and pepper and serve.

Next Ingredient: CASHEWS

[walker]

Chicken Supreme

4 chicken breasts, cooked and cut into bite-size pieces

1 cup diced celery

1/4 cup diced onion

1/2 cup CASHEWS

1 can cream of mushroom soup (or cream of celery)

3/4 cup milk

Rice and Chinese Noodles for serving.

Combine chicken, celery, onion, CASHEWS, soup and milk.  Put into casserole dish and bake at 350 for 30 minutes.  Serve over cooked rice with Chinese noodles sprinkled on top.  Serves 4.

NEXT INGREDIENT ..... BEEF (any type)

[Zhills]

Not a recipe per se, but good information for cooking a steak on the stove top!

1. Buy a good quality steak. A steak that has fat in it and around it, because it helps to keep it juicy and tender during cooking.  A favorite cut to use is a ribeye, with or without a bone.
   
   
2. About an hour before cooking, take the steaks out of the fridge and put them on a plate or on top of their butcher paper. Sprinkle them heavily with a coarse sea salt on both sides.
   Two things are important here: the first is to use a lot of salt and the second is to use a salt that has big grains, not a fine-grained table salt. (I learned this tip from Jaden at Steamy Kitchen, who uses it to turn cheaper steaks into something better.)  Start with a great steak and then apply this technique, for maximum deliciousness!
   
   
3. When you’re ready to cook, heat a pan to very very hot over the highest heat your burner can muster. Some people prefer cast-iron, some prefer a grill pan,  You can use a nonstick skillet. 
   
   
4. While the pan is getting super duper hot, rinse the salt off of the steaks and dry them well with paper towels.  Season on both sides with a normal amount of salt and pepper.
   
   
5. Hold the steak with a pair of tongs above the hot pan. Find the edge of the steak that has a strip of fat on it. Hold the fat-covered edge of the steak in the pan with the tongs until it releases some grease and browns. Then, lay the steak on a flat side and cook it for a few minutes, until it browns. Flip it over and cook it on the second side.
   
   
6. Don’t cook the steak to the desired temperature–it will continue to cook as it rests, which it must do before serving.
   For example, if someone likes medium-rare, cook it to rare. How do you know when it’s done? This is the trickiest part and ultimately takes a lot of practice, unless you are one of those folks who puts faith in their meat thermometer. If you’re using a thermometer, the rule of thumb is 140 degrees for rare, 160 for medium, and 170 for well-done.
   
   
7. When the meat is almost done (not all the way, since it will keep cooking even after the heat is off), turn off the pan and leave it sitting on the stovetop. If there is not a lot of juice/grease in the pan, add a small knob of butter to the pan and swirl it around. If there is a lot of  meat juice in the pan you can skip the butter.Rest the steaks for 5-10 minutes before serving.
   
   Eat. Swoon. Savor. Drool.

Next ingredient:  Pork (any cut)

[walker]

Crock Pot Recipe.....

Golden PORK with Cinnamon-Sugar Apples

1 PORK LOIN ROAST (about 3 lbs.)

1 can Golden Mushroom Soup, undiluted

1/2 cup water

1/4 cup brown sugar

2 tablespoons soy sauce

1/4 cup granulated sugar

3 tablespoons ground cinnamon

2 Granny Smith apples, cored and sliced

Rice or Noodles for serving

Place PORK in Crock-Pot.  Combine soup, water, brown sugar and soy sauce; mix well.  Pour over PORK. Cover and cook on low for 8 hours.

About 1 hour before serving, combine granulated sugar and cinnamon in plastic food storage bag.  Add apples and shake to coat well.  Place apple mixture on top of PORK.  Cover and cook 1 hour longer.  Serve with rice or noodles.

Note.... I feel I am starting to repeat recipes, if so, sorry but only the good ones. Also, some newer crock pots cook warmer now.  You may want to check at 7 hours....then add apples and cook another hour for total of eight.

NEXT INGREDIENT .... CREAM CHEESE