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Respected Contributor
Posts: 2,087
Registered: ‎07-20-2011

Re: FEBRUARY 2019 RECIPE GAME

@mtc We're very picky when it comes to apples. We can't handle them if they're at all soft or mealy. When in season, Jonagold or Honeycrisp.  Usually we buy Gala or sometimes Fugi. Last week we bought a lot of Gala's and they're still good. When they start to go bad, I make applesauce out of them. When I want applesauce with a kick, I add a few Hot Tamales Candies. If you try that, watch out they can be really hot and a lot of sugar. You'll have red applesauce. 😉

 

NEXT INGREDIENT: CHICKPEAS

Happiness is not a destination, it is a way of life.
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Respected Contributor
Posts: 2,067
Registered: ‎05-27-2015

Re: FEBRUARY 2019 RECIPE GAME

[ Edited ]

I like using chickpeas in lots of dishes. Our son has introduced us to many interesting Indian style dishes. Here's a recipe I found on the net and modified. We love it!

 

Indian-Spiced Chicken with Chickpeas and Spinach

Ingredients:

1 tablespoon vegetable oil

6 bone-in chicken legs (thigh and drumstick), skin removed OR 8-10 Boneless chicken thighs

Kosher salt

1 tablespoon unsalted butter

2 large onions, thinly sliced

4 garlic cloves, chopped

1 1/2 tablespoons grated peeled ginger

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/4 teaspoon cayenne pepper

1 15-ounce can chickpeas, rinsed

2 cups (or more) low-sodium chicken broth

5 ounces baby spinach (about 8 lightly packed cups)

1/4 cup Greek yogurt

1/4 cup fresh cilantro leaves with tender stems (Optional)

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large oven safe pot over medium-high heat. Season chicken with salt. Working in batches, cook chicken, reducing until golden brown on all sides, 5-7 minutes per batch. Transfer to a plate. Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes. Stir in garlic, ginger, coriander, cumin, turmeric, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork tender, 45-55 minutes. Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes. Stir yogurt into cooking liquid. Season with salt. Return chicken to heat. Warm over low heat (do not boil or yogurt may curdle. Sprinkle with cilantro.

 

Next Ingredient: Barley

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Honored Contributor
Posts: 8,068
Registered: ‎03-09-2010

Re: FEBRUARY 2019 RECIPE GAME

[ Edited ]
 
INGREDIENTS
  •  2 tablespoons butter
  •  1 cup medium pearl barley (not quick cooking barley)
  •  1/4 - 1/2 cup pine nuts or almonds, optional
  •  2 garlic cloves, finely minced
  •  1 medium onion, chopped
  •  1/2 teaspoon salt
  •  1/2 teaspoon pepper
  •  3 1/2 cups low-sodium chicken broth
INSTRUCTIONS
  1. Preheat the oven to 375 degrees F.
  2. In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth. Bake uncovered for 60-80 minutes, until the liquid is absorbed and the barley is tender. Garnish with green onions, if desired.

Next ingredient:  Parmesan cheese

~ house cat ~
los angeles, california
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Respected Contributor
Posts: 2,067
Registered: ‎05-27-2015

Re: FEBRUARY 2019 RECIPE GAME

[ Edited ]

Thanks @house_cat  I'm trying to use more barley with my meals than less nutritious startches. I never thought of nuts.

 

Oh, next ingredient Parmesan Cheese

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Esteemed Contributor
Posts: 6,286
Registered: ‎03-26-2010

Re: FEBRUARY 2019 RECIPE GAME

PARMESAN Knots

 

1/2 cup vegetable oil

1/4 cup grated PARMESAN CHEESE

1 1/2 teaspoons dried parsley flakes

1 1/2 teaspoons dried oregano

1 teaspoon garlic powder

dash of pepper

3 cans (12 ozs each) refrigerated buttermilk biscuits

 

in small bowl, combine oil, PARMESAN CHEESE, parsley, oregano, garlic powder and pepper; set aside.

 

Cut each biscuit in half.  Roll each portion into a 6" rope; tie in a loose knot.  Place on greased baking sheet.

 

Bake at 450 degrees for 6-8 minutes or until golden brown; remove from oven and immediately brush with the PARMESAN mixture.  Serve warm or freeze up to 2 months.

 

A Taste of Home recipe.

 

NEXT INGREDIENT ..... POTATOES

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Honored Contributor
Posts: 8,068
Registered: ‎03-09-2010

Re: FEBRUARY 2019 RECIPE GAME

@Qwalker

 

What a nice, shortcut recipe! Thank you!

I love Taste of Home recipes. I ordered the mini-book trio that was presented on ITKWD this past Sunday.  I'm looking forward to receiving it.

 

Next ingredient: POTATOES

~ house cat ~
los angeles, california
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Respected Contributor
Posts: 4,868
Registered: ‎11-15-2011

Re: FEBRUARY 2019 RECIPE GAME

PAN ROASTED LEMON POTATOES WITH DILL (10 mins)

Ingredients

  • 1 lb. baby red or yellow potatoes
  • 3 to 4 tbsp. butter
  • 1 lemon, juice of
  • 2 tsp fresh snipped dill (optional)
  • Salt and pepper to taste

Instructions

  1. Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.
  2. Microwave on high for 4 minutes and 30 seconds. Be careful when removing from microwave, as the dish will be very hot. Uncover and slice each potato in half.
  3. Meanwhile heat a large cast iron skillet over medium heat. When the skillet is hot toss in the potatoes, 3 tbsp of butter and 1/2 of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill. Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides. Add more butter and more lemon juice if desired. Enjoy!

 Next ingredient:  rice

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Honored Contributor
Posts: 19,828
Registered: ‎11-03-2013

Re: FEBRUARY 2019 RECIPE GAME

Ok my Instant Pot friends, here is a great way to make low maintenance risotto:

 

Instant Pot Risotto

INGREDIENTS
 
4 c. low-sodium chicken broth
2 tbsp. butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp. fresh thyme leaves
2 c. arborio rice
1/4 c. dry white wine
3/4 c. freshly grated Parmesan

Kosher salt

Freshly ground black pepper

 

DIRECTIONS
 
  1. In a medium saucepan over medium heat, heat broth. 
  2. Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.
  3. Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off. 
  4. Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
  5. Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.

Next Ingredient:  Anchovy Paste

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Valued Contributor
Posts: 932
Registered: ‎11-01-2010

Re: FEBRUARY 2019 RECIPE GAME

Chris Kimball’s Chicken Stew

 

  • 2 pounds boneless skinless chicken thighs, halved crosswise and trimmed
  • Kosher salt and pepper
  • 3 slices bacon chopped
  • 1 pound chicken wings halved at joint
  • 1 onion chopped fine
  • 1 celery rib minced
  • 2 garlic cloves minced
  • 2 teaspoons anchovy paste
  • 1 teaspoon minced fresh thyme
  • 5 cups chicken broth
  • 1 cup dry white wine plus extra for seasoning
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons unsalted butter cut into 3 pieces
  • 1/3 cup all-purpose flour
  • 1 pound small red potatoes unpeeled, quartered
  • 4 carrots peeled and cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh parsley
Instructions
  • Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
  • Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
  • Add onion, celery, garlic, anchovy paste and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes.
  • Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
  • Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add chicken thighs*, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
  • Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.

next ingredient:   Bananas 

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
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Super Contributor
Posts: 294
Registered: ‎01-18-2016

Re: FEBRUARY 2019 RECIPE GAME

BANANA BREAD

1 ¼ c sugar

1/2 c butter or 1/2 c margarine softened

2 eggs

1 ½ c mashed bananas (3-4 medium very ripe bananas)

1/2 c buttermilk

1 tsp vanilla

2 ½ c flour

1 tsp baking soda

1 tsp salt

1 c chopped nuts, if desired

 

Heat oven to 350 degrees. Grease bottoms of (2) 8” x 4” loaf pans. In a large bowl, mix sugar and butter.

 

Add eggs, bananas, buttermilk & vanilla. Beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts.

 

Pour batter into pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes.

 

Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.

 

NEXT INGREDIENT: BLUEBERRIES