For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
So very good and so very simple! It's hard to do wrong with this recipe. The sauce is light and flavorful and appeals to a broad range of pallets. Make with just about any white fish fillet. We made with fresh Dover fillets from Vis Fresh Seafood in Bellingham. We couldn't find Cream Fraiche so we used regular organic heavy whipping cream.
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Delicious. Hubby loves it (and he normally doesn't like straight veggie soups). Slowcooker recipe. Need I say more? Thanks to Mary for this recipe! I don't know why I waited so long to make this, I should have tried it years ago. It's delicious!
Vegetable Barley Soup
3 cups water
14 1/2 ounces canned diced tomatoes
10 ounces frozen mixed vegetables
1 medium zucchini, quartered and sliced
2 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
4 ounces tomato sauce
1/3 cup regular barely
2 each vegetable bouillon cubes or 4 tsp instant chicken bouillon granules
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
dash ground red pepper
In a 3 1/2 or 4 quart electric crocker cooker, combine all ingredients. Cover; cook on low-heat setting for 9 to 11 hours or cook on high-heat setting for 4 1/2 to 5 1/2 hours. Makes 5 side-dish servings.
One of my favorite comfort foods is a pasta dish paired with a good cold beer or a nice bottle of red wine, depending on the weather. I'm really working hard to incorporate more fresh veggies into our diet and eat a little less meat. I checked my newly favorite recipe site, and found her Mom's recipe for Pasta Primavera. It had all my favorite things , what I wanted(pasta and a little cheese) and what I needed (veggies and less salt). This was a big hit on all sides! Really tasty, and by using whole grain rotini, I felt even better about our healthy meal. Add an ice cold beer and some fresh fruit, and I was a happy CKS.4 cups of mixed vegetables, for example:
1 carrot, peeled and cut into 2x1/2-inch strips
1 medium zucchini, sliced into 1/4-inch slices
1/2 small eggplant, sliced into 1/4-inch slices
1/2 red onion, sliced into 1/4-inch slices
1/2 bell pepper, any color, cut into thin strips
3 Tbsp olive oil
Salt and pepper
1/2 teaspoon Italian seasoning or herbes de Provence
A sprinkling of garlic salt
1/4 cup of spaghetti, marinara, or tomato sauce
1 pint of cherry tomatoes, halved
1/2 pound pasta (use rice pasta for wheat-free version)
Grated Parmesan (optional)
2 Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.
3 While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.
4 Add a 1/4 cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with 1/4 cup of water to thin the sauce. If you are using a prepared spaghetti or marinara sauce, you don't need to add much seasoning, just a 1/2 teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out cooking the vegetables by cooking a minced clove of garlic first, and then adding the vegetables, and then add a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned.
5 Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.
Serves 4. Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well.
To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.
A terrific find from my new favorite cooking site. Goes well with a spicy, flavorful wine like Honey Moon Viognier from Trader Joe's.Honey Soy Dressing
1/4 cup grapeseed oil or corn oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper or chili powder
3 Tbsp honey
2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)
Salad
8 ounces of vermicelli, thin spaghetti, or angel hair pasta
Salt
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 Tbsp toasted sesame seeds
1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.
2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.
3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.
Serves 4 to 8, depending on serving size.
Preheat broiler.
Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.
Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.
This recipe goes with Macadamia-Mango Chicken
Stir together all ingredients; cover and chill at least 2 hours.
*1 (26-ounce) jar refrigerated mango slices may be substituted
1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.
1. Prepare grill to medium-high heat.
2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.
Melt-in-Your-Mouth Braised and Barbecued Chicken Recipe courtesy Carol Daggers, Wilmington, Delaware
Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
Prepare rice according to package directions. Keep warm.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."
To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts.
To prepare pork tenderloin, preheat oven to 500°.
Heat a cast-iron skillet over medium-high heat. Combine salt, five-spice powder, and pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan, and cook 1 minute, browning on all sides. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes. Thinly slice pork, and serve with sauce.
Perfect wines: Sanford Pinot Noir 2001 "Santa Rita Hills" (Santa Barbara County, CA), $26. This wine's beautiful flavors of earth, pomegranate, grenadine, mocha, and cherry preserves come into focus when you serve it with the pork tenderloin and pomegranate sauce. The sauce also mirrors the wine's wonderful silky, plush texture. As a less expensive alternative, consider the Echelon 2002 Pinot Noir from the Central Coast of California, about $12.
1. Combine first 3 ingredients in a large bowl. Combine vinegar and next 4 ingredients (through pepper) in a small bowl. Gradually add oil, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Arrange 1 cup salad on each of 6 plates; top each serving with 1 tablespoon Sweet Spiced Almonds.
Lift skin gently from chicken breasts without detaching it; place 2 garlic cloves under skin of each breast. Replace skin.
Rub breasts evenly with olive oil, and sprinkle with salt, pepper, and oregano.
Place lemon slices in a 13- x 9-inch baking dish, and arrange chicken breasts over lemon. Sprinkle olives around chicken.
Bake at 350° for 45 minutes or until done. Remove from oven, and sprinkle with feta cheese. Garnish, if desired.
Yield: 4 servings
